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RISS 인기검색어
- 검색키워드
- 저자 : Chengjie Ma (검색결과 6 건)
- 무료
- 기관 내 무료
- 유료
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Starter Culture Design to Overcome Phage Infection During Yogurt Fermentation
Chengjie Ma,Zhengjun Chen,Guangyu Gong,Lifen Huang,Sha Li,Aimin Ma 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Streptococcus thermophilus phages present hazards for yogurt processing. In order to avoid adverse effects, different component yogurt starters were designed. For 2-component yogurt starters consisting of an S. thermophilus sensitive and a Lactobacillus delbrueckii ssp. bulgaricus strain, phage infection was destructive. Phages resulted in increased fermentation time, unbalanced cocci to rod ratios, decreased viscosity values, and varied sensory properties. For 3-component yogurt starters consisting of S. thermophilus sensitive, S. thermophilus insensitive, and L. bulgaricus strains, phage invasion did not result in the undesirable effects of slow acidification, decreased viscosity values, and unbalanced cocci to rod ratios. The 3- component yogurt starter stabilized fermentation and improved the practical fermentation performance in the presence of phages. Combinations of different S. thermophilus strains in the design and use of yogurt starters should be considered.
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Differentiation of Streptococcus thermophilus Strains in Commercial Direct Vat Set Yoghurt Starter
Chengjie Ma,Zhengjun Wu,Zhengjun Chen,Zhaoping Du,Kejie Sun,Aimin Ma 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
Based on inhibition of acid production, 100individual colonies of Streptococcus thermophilus isolated from commercial Direct Vat Set yoghurt starter DVS-M were typed into 2 groups of sensitive and insensitive to phage ϕ001, which was isolated from the lysis culture of the turbidity test. The ratio between the sensitive and insensitive isolates in DVS-M was calculated at 3:2. Whole-cell protein profile (WCPP) and randomly amplified polymorphic DNA (RAPD) analysis showed that both WCPP and RAPD patterns between sensitive and insensitive isolates were distinct, whereas isolates with the same sensitivity or insensitivity shared common WCPP and RAPD patterns. It suggested that all the sensitive isolates belong to one S. thermophilus strain and all the insensitive isolates belong to another one. This study revealed that DVS-M yoghurt starter consists of 2 S. thermophilus strains with different phage sensitivity.
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Kun Wang,Chengjie Ma,Guangyu Gong,Chao Chang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
This study evaluated the influence of tomatojuice enriched with the probiotic strain Lactobacillusplantarum ST-III on the flavor and health-promotingeffects of fermented skim milk. Fermentation parameters,such as titratable acidity, viable cell counts, antioxidantactivity, and volatile components, were examined. Theviable bacterial cell counts of 40% tomato juice sampleswere significantly higher than those in the control group,peaking at 1.09 9 109 CFU/mL after 48 h, and the titratableacidity was increased by 2.76-fold versus the controlvalue. The antioxidant ability of fermented milk was correlatedwith the tomato juice content in addition to fermentationtime in the 2,2-diphenyl-1-picrylhydrazyl andferric reducing/antioxidant power assays; for these methods,the scavenging activities of 40% samples were 1.18-and 1.28-fold higher than the control values, respectively,at 24 h. Moreover, abundant flavor components, especiallyaldehydes, were detected after the addition of L. plantarumST-III-supplemented tomato juice.
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Lin, Jinzhong,Hua, Baozhen,Xu, Zhiping,Li, Sha,Ma, Chengjie Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.
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Jinzhong Lin,Baozhen Hua,Zhiping Xu,Sha Li,Chengjie Ma 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.
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