http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Levilactobacillus brevis B737을 종균으로 사용한 갈색거저리 유충 분말 첨가 쌀 요구르트 제조 조건 탐색 및 품질특성 분석
김봉신(Bong-Sin Kim),김현영(Hyeon-Young Kim),박여옥(Yeo-Ok Park),하기정(Gi-Jeong Ha),최재혁(Jae-Hyeok Choi),김정환(Jeong Hwan Kim) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.5
쌀과 갈색거저리 유충의 소비 촉진과 새로운 기능성 발효식품 개발을 위해 쌀가루와 갈색거저리 유충 분말 혼합액에 L. brevis B737를 접종하여 유산발효를 시도하여 액상 요구르트 제조를 시도하였다. L. brevis B737은 전구체인 MSG나 L-glutamate들을 효율적으로 GABA로 전환하는 균주로 김치에서 분리되었다. 쌀가루 8%, 갈색거저리유충 분말 5%, 그리고 포도당 3% 혼합이 유산발효를 위한 최적 조성으로 결정되었고 최적 발효시간은 24시간이였다. 최적 조건에서 발효한 쌀 요구르트의 관능검사와 발효 후 4℃에서 저장중 변화들을 조사하였다. 쌀 요구르트의 GABA 함량은 발효 전 1.09 mg/100 mL에서 24시간 발효 후에는 7.09mg/100 mL로 발효를 통해 6.5배 증가하였다. 발효 후 쌀 요구르트의 GABA, ornithine 함량은 증가하였고, glutamic acid, tyrosine 함량은 감소하였다. 이상 결과들은 L. brevis B737을 종균으로 사용한, 갈색거저리 유충 분말 첨가 쌀 요구르트의 새로운 발효식품으로서의 가능성을 보여주었다. 추후 쌀 요구르트의 관능적 특성 및 색상 개선 연구들이 이루어 질 경우 쌀과 갈색거저리 소비 촉진에 기여할 수 있을 것으로 생각된다. A drink-type rice yogurt fortified with mealworm powder was produced by γ-aminobutyric acid (GABA) producing Levilactobacillus brevis B737 to promote rice and mealworm consumption. Rice contains oligosaccharides that promote growth of lactic acid bacteria. Mealworm has potential as an ingredient in food because of its high protein content. The optimal contents of rice and mealworm powders were 8% and 5%, respectively. The optimal fermentation time for rice yogurt (8% rice powder, 5% mealworm powder, and 3% glucose) was determined as 24 h. Rice yogurt was stored at 4℃ for 72 h after fermentation, and no significant changes in appearance and sensory properties were observed. GABA content of rice yogurt at 0 and at 24 h of fermentation was 1.09 and 7.09 mg/100 mL, respectively. The ornithine content increased, but the tyrosine content decreased. The results demonstrated the possibility of producing novel rice yogurt fortified with mealworm powder.
경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교
김현영,김봉신,고희숙,김소영,하기정,Kim, Hyeon-Young,Kim, Bong Sin,Ko, Hee-Suk,Kim, So-young,Ha, Gi-Jeong 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.1
This study investigated the microbial community and quality characteristics of traditional soybean pastes (doenjang) based on the aging period in Gyeongnam province. The samples were collected from seven regions in Gyeongnam Province (Goseong, Hadong, Haman, Hamyang, Sacheon, Sancheong and Uiryeong). Contents of moisture, salinity, pH, and acidity of doenjang after 210 days aging were 56.40~65.21%, 9.05~16.08%, 4.88~6.86 and 0.64~2.14%, respectively. Lightness significantly decreased over the aging period, while the redness tended to increase over the aging period. Yellowness was from 21.39~26.81 to 21.10~28.36. Reducing sugar content was from 0.31~1.45% to 0.11~3.13%. The amino-type content increased from 141.87~495.13 mg/100 g to 328.53~823.67 mg/100 g. In contrast, the ammonia-type content declined from 136.74~364.70 mg/ 100 g to 128.62~331.00 mg/100 g. The overall total microbial count did not significantly differ, but it tended to decrease in sample GD4. Fungus declined overall or was not detected. Coliform groups were not detected in all samples. Lactobacillus and Bacillus cereus tended to decrease over the aging period. The common fungus and bacterium were Aspergillus oryzae and Tetragenococcus halophilus, respectively. After the aging period, the predominant fungi were Candida versatilis, Candida apicola, and Debaryomyces hansenii. The predominant bacteria were Tetragenococcus halophilus and Cronobacter sakazakii.