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축산물 및 가공 : Lactobacillus helveticus CU 631 을 이용한 Probiotic Cream Cheese 생산
송의한(E . H . Song),원병렬(B . R . Won),윤영호(Y . H . Yoon) 한국축산학회 2001 한국축산학회지 Vol.43 No.6
Lactobacillus helveticus CU 631, which has antagonistic effects against Helicobacter pyroli, was used to make cream cheese. The characteristics of the product and changes during the ripening period was studied. The moisture, fat, protein and ash content of probiotic cream cheese have been analyzed as 54.9%±0.3, 32.1%±0.1, 10.5%±0.07. and 1.0%±0.06. The viable cell counts of starter and probiotic organism of the final product was 7.6 ×10^4cfu/g in Lactococcus lactis and 3.3×10^7cfu/g in Lactobacillus helveticus. During the 4 weeks of ripening period, Lactococcus counts decreased by 4 log cycles from 1.6×10^8cfu/g to 7.7×10^4cfu/g, and Lactobacillus counts increased by two fold. Water soluble peptides were determined by HPLC, the more numerable peaks of peptides of probiotic cream cheese appeared than those of cream cheese on HPLC chromatogram, and revealed a larger total peak area of 4-week ripened product than 1-week ripened cheese. a statistically significant difference in peak number and peak area in chromatogram occured, hence an extensive proteolysis has been occured during the ripening by the probiotic organisms. Changes in water soluble and non protein nitrogen content was determined and changes in protein during ripening period analyzed by SDS polyacrylamide electrophoresis. The rheological properties of the probiotic cheese were determined, values in hardness, springiness, cohesiveness, gumminess and chewiness tended to increase ripening proceeds. The probiotic cream cheese(C-2, C-3) got a better preference results than cream cheese(c-1) with no statistical significance.
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축산물 및 가공 : Lactobacillus helveticus CU 631 에 의한 Helicobacter pylon 의 Urease 및 공포 생성 독소 억제활성
송의한(E . H . Song),원병렬(B . R . Won),윤영호(Y . H . Yoon),강경희(G . H . Kang),장명웅(M . W . Chang) 한국축산학회 2001 한국축산학회지 Vol.43 No.6
The inhibitory effects of 32 strains of lactobacilli against Helicobacter. pylori were determined and Lactobacillus. helveticus CU631 has been selected as the strain which possessed the strongest inhibitory effect against H. pylori NCTC11637 in inhibition zone test showing inhibition zone with the average diameter of 10±1.5㎜, whereas Lactobacillus. plantarum and L. fermentum made inhibition zone with the average diameter of 4.0㎜, H. pylori G88016 revealed the highest vacuolating toxin activity among the 8 strains of H. pylori, which showed positive reaction of vacuolating toxin gene in PCR amplification test. Both L. helveticus CU631 and cell free culture supernatant had a strong inhibitory activity on the urease activity of H. pylori NCTC11637. The inhibitory activity of L. helveticus CU631 on the vacuolating toxin activity of H. pylori manifested in the co-culture of two strains and in the 5:5 mixture of supernatant of the two strains.
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