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Probiotic characteristics of <i>Bacillus</i> strains isolated from Korean traditional soy sauce
Lee, Sangki,Lee, Joongjae,Jin, Yong-Ik,Jeong, Jin-Cheol,Chang, Yoon Hyuk,Lee, Youngseung,Jeong, Yoonhwa,Kim, Misook Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.79 No.-
<P>The objective of this work was to isolate Bacillus strains from Korean traditional soy sauces, and evaluate them for probiotic potential and safety. Three Bacillus strains, MKSK-E1, MKSK-J1 and MKSK-M1, were selected which were highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. MKSK-M1 possessed the highest relative survival rate, with 96.0% survival in 0.1% pepsin solution (pH 2.0) and 99.3% survival in 3% bile salt solution for 3 h. All three strains exhibited amylase and protease activity, and utilized more than 19 carbohydrates among 49 tested carbohydrates. MKSK-E1 inhibited the growth of 11 of 13 tested foodborne pathogens. All three selected strains possessed strong antimicrobial activity against E. coli and B. cereus. They had antibiotic susceptibility against 8 tested antibiotics. Also, all strains were non-hemolytic on sheep blood, and non-biogenic amine producers. The results of this work indicate that MKSK-El, J1 and Ml could be used as probiotic cultures for human consumption and animal feeds and as probiotic starter cultures in food industries. (C) 2016 Elsevier Ltd. All rights reserved,</P>
Lee, Namrye,Kwak, Han Sub,Joo, Jae-young,Kang, Jinsoo,Lee, Youngseung Hindawi Limited 2018 Journal of food quality Vol.2018 No.-
<P>This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5-30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.</P>
이영승(Youngseung Lee),김한나(Hanna Kim),엄태길(Taekil Eom),김성환(Sung-Hwan Kim),최근표(Geun Pyo Choi),김미숙(Misook Kim),유성률(Sungryul Yu),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.11
찹쌀 첨가량(0, 10, 15, 20%)에 따른 술덧을 제조하여 발효 10일 동안의 알코올 함량, pH 및 총산, 총당 함량, 환원당 함량, 유기산 함량, 유리당 함량 등의 이화학적 특성과 미생물 변화를 알아보고 발효주의 관능적 특성을 조사하였다. 알코올 함량은 발효 1일째 9.1~9.7%에서 발효 종료일 10일째 15.8~17.1%로 증가하였으나 각 실험군 간에 유의적인 차이는 없었다. 총균, 유산균, 효모수는 알코올 생성속도와 비례하여 발효초기에는 증가하면서 발효후기에는 감소하는 경향을 나타내었다. pH는 담금 직후 5.30~5.46에서 발효1일째 3.89~3.91로 감소한 후, 다시 증가하기 시작하여 발효 종료일인 10일째 모두 4.5 수준이었다. 총산 함량은 발효 3일째 0.14~0.16%에서 발효 5일째 0.18~0.19%로 증가하였다. 이는 지속적인 유산균의 생장으로 인한 젖산의 누적과 효모에 의한 산 생성으로 발효 3~5일째 총산 함량도 증가한 것으로 추측된다. 총효모수는 2단 담금 이후 유의적으로 증가하였다가 발효 과정을 거치면서 발효 종료일(발효 10일째)에 유의적으로 점차 감소하였다. 환원당은 발효 1일째 1.1~1.2%에서 발효 2일째 0.9~1.1%로 유의적으로 감소하였다가 알코올 발효보다 전분분해에 의한 당 생성 속도가 증가하여 발효 종료일인 10일째 2.8~3.3%로 증가하였다. 총당 함량은 발효 초기 당분이 술덧 중에 생육하는 효모나 유산균 등의 발효기질로 이용하여 발효 종료일 10일째에는 감소하였고, 찹쌀 15%첨가군이 유의적으로 가장 높았다. 당화효소인 amylase에 의해 전분질의 분해로 포도당이 비교적 많이 생성되어 술덧의 주요 유리당이었으며, 유기산에서는 succinic acid 함량이 가장 높았다. 발효주의 관능평가에서 찹쌀 15%첨가군은 전반적인 기호도(4.8점)와 목넘김(4.3점)에서 유의적으로 가장 높게 평가되었다. 묘사분석에서는 찹쌀 15%첨가군이 단맛 강도가 8.6으로 유의적으로 가장 높았으며, 이는 찹쌀 15%첨가군의 높은 총당 함량과 관계가 있는 것으로 판단된다. This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at 28°C in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.