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RISS 인기검색어
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- 저자 : 안종건(J . K . Ahn) (검색결과 2 건)
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Ultrafiltration 에 의한 유성분의 농축과 발효유 제조에 관한 연구
고준수(J . S . Goh),김거유(G . Y . Kim),안종건(J . K . Ahn) 한국축산학회 1989 한국축산학회지 Vol.31 No.6
This study was performed to obtain the informations needed to manufacture fermented milk products using ultrafiltration (UF) retentate. The behavior of S. Thermophilus and L. bulgaricus (the most popular starter cultures for yoghurt) during the fermentation in raw milk, UF-retentate and evaporated milk was investigated and the following results were obtained. 1. The average contents of UF-retentate components were ash 0.79%, protein 5.5%, fat 0.2%, lactose 4.82%, and total solid 11.31%, respectively. The protein contents was increased to 5.5% whereas the contents of lactose and ash in UF-retentate were similar to those in raw milk. 2. L. bulgaricus produced acid more rapid than S. thermophilus during the fermentation of raw milk, UF-retentate and evaporated milk. Mixed cultures of L. Bulgaricus and S. thermophilus showed more rapid acid production than each of those two lactic acid bacteria, and shortened the fermentation time required for the production of yoghurt to the similar level of that with raw milk. 3. The viable cells of S. thermophilus inoculated independently in raw milk reached to 6.6×l0^8cfu/ml when incubated at 42℃; for 8hours, and those of S. thermophilus in UF-retentate and evaporated milk reached to 8.9×l0^8 cfu/ml and 1.03×10^9cfu/ml, respectively, when incubated at 42℃ for 10hours, and decreased to 1×10^7cfu/ml and 8×I0^6cfu/ml respectively after the incubation of 24hours. 4. L. bulgaricus inoculated in raw milk as a sole stater after incubation for 10hours increased to 6.1×10^8cfu/ml at 42℃, and 8×10^7cfu/ml survived after incubation for 24hours at 42℃. In the case of UF-retentated and evaporated milk, the viable cells of L. bulgaricus were 5×10^9cfu/ml and 1.39×10^9cfu/ml respectively, when incubated at 42℃ for 12hours, and decreased to 4.7×l0^8cfu/ml and 5.6×10^8cfu/ml respectively at the cultivation of 24hours. 5. The viable cells of mixed cultures of S. thermophilus and L. bulgaricus fermenting in raw milk, UF-retentate and evaporated milk at 42℃ were gradually increased to 7.5×10^8cfu/ml, 1.47×10^9cfu/ml, and 1.16×10^9cfu/ml respectively till 24hours` incubation time. The highest viable cell counts was observed in UF-retentate. 6. The TCA soluble nitrogenous compounds in raw milk, UF-retentate, and evaporated milk fermented by the mixed cultures of S. thermophilus and L. bulgaricus at 42℃ were gradually increased till 12hours` incubation time. The highest TCA soluble nitrogenous compound values were observed in the UF-retentate. 7. The mixed cultures of S. thermophilus and L. bulgaricus decreased the sugar contents of raw milk, UF-retentate and evaporated milk from 4.6% to 2.1%, from 4.8% to 2.0% and from 7.4% to 4% respectively after fermentation for 12hours at 42℃.
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Bifidobacterium bifidum ATCC 11863 에 의한 우유의 발효에 관한 연구 - 발효에 의한 유성분의 변화 -
고준수(J . S . Goh),권일경(I . K . Kwon),안종건(J . K . Ahn),윤영호(Y . H . Yoon) 한국축산학회 1988 한국축산학회지 Vol.30 No.10
This research was performed to get the informations needed to manufacture fermented milk products using bifidobacteria as starter culture. The conversion of constituents in the whole milk fermented by Bifidobacterium bifidum ATCC 11863 was investigated, and the results were compared with those by several lactic acid bacteria generally used for the fermented milk products. 1. The use of lactose varied according to the kinds of bacteria, such as B. bifidum, L. acidophilus, L. casei and S. thermophilus. When the whole milk was fermented by B. bifidum, the glucose reached 480 mg per 100 ml; while galactose reached 661 mg per 100 ml when S. thermophilus was grown in whole milk. 2. B. bifidum and L. acidophilus raised the, soluble nitrogenous compounds in whole milk after 24 hours at 37℃, however, there was little change soluble nitrogenous compounds content of whole milk by L. casei and S. thermophilus. 3. The content of free amino acids was increased by B. bifidum and L. acidophilus after 24 hours at 37℃; whereas decreased when L. casei and S. thermophilus were grown. 4. The polyacrylamide gel electrophoresis evidenced no significant change of casein but distinct changes of whey protein were observed by B. bifidum, L. acidophilus, L. casei and S. thermophilus at 37℃ after 24 hours. The change of whey protein was more noticeable when whole milk was fermented by L. acidophilus and L. casei than by B. bifidum and S. thermophilus. 5. The pyruvic acid content was decreased in whole milk after 24 hours at 37℃ by B. bifidum, L. acidophilus, L. casei and S. thermophilus. Lactic and succinic acid were produced during the fermentation of whole milk by B. bifidum, L. acidophilus and L. casei but B. bifidum produced less lactic acid than other bacteria. 6. Acetic acid was increased in the whole milk by B. bifidum, L. acidophilus and L. casei after 24 hours at 37℃. It was increased more rapidly by B. bifidum than by other bacteria; however, it was decreased during the fermentation by S. thermophilus. When B. bifidum was grown in whole milk, volatile organic acids such as propionic, isobutyric, butyric, isovaleric, valeric and caproic acids were decreased.
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