프로바이오틱스와 유산균 제품의 균수 함량과 보존방법에 따른 변화 연구 = Investigation of the Lactic Acid Bacteria Content of Probiotic and Lactic Acid Bacteria Products: a Study on Changes in the Preservation Method of Probiotic Products

다국어 초록 (Multilingual Abstract)

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria levels less than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The average for probiotic contents, pH, and acidity were 1.2 × 1010 CFU/g, 5.35, and 1.29%, respectively. The average counts of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was 5.8 × 108 CFU/g. The effects of preservation temperature(–20℃, 4℃, 20℃, and 40℃) and storage period(1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at 4℃ and the highest reduction occurred at 40℃. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at 40℃ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

참고문헌 (Reference)

1 장보윤, "프로바이오틱스의 기능성 향상을 위한 배양법" 한국식품위생안전성학회 30 (30): 295-301, 2015

2 박수진, "유산균을 이용한 발효인삼 제조 및 품질 특성" 고려인삼학회 30 (30): 88-94, 2006

3 안성일, "고압처리 원유로 제조한 발효유의 저장 중 유산균 수 변화와 이화학적 특성" 한국식품영양과학회 45 (45): 889-893, 2016

4 Rolfe, R.D., "The role of probiotic cultures in the control of gastrointestinal health" 130 : 396s-402s, 2000

5 Rolfe, R.D, "The role of probiotic cultures in the control of gastrointestinal health" 130 : 396-402, 2000

6 Varongsiri, K. S., "Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model" 16 : 37-43, 2016

7 Dekivit, S., "Regulation of intestinal immune responses through TLR activation: Implications for pro- and prebiotics" 18 : 60-66, 2014

8 Duitschaever, C. L., "Quality evaluation of yogurt produced commercially in ontario" 35 : 173-175, 1972

9 Hamilton-Miller, J, "Public health issues arising from microbiological containing probiotic microorganisms" 2 : 223-229, 1999

10 Colum, D., "Probiotics: from myth to reality. demonstration of functionality in animal models of disease and in human clinical trials" 76 : 279-292, 1999

11 Ouwehand, A.C, "Probiotics: an overview of beneficial effects. Antonie van Leewenhoek" 82 : 279-289, 2002

12 Raimundo, G. A., "Molecular analysis of yogurt containing Lactobacillus del-brueckii subsp. bulgaricus and Streptococcus thermophilus in human intestinal microbiota" 87 : 91-96, 2008

13 Davis, J.G., "Laboratory control of yogurt" 35 : 139-144, 1970

14 Ministry of Food and Drug Safety, "Korean Food Codex Index"

15 Ganguly, N. K., "ICMR-DBT Guidelines for the evaluation of probiotics in food" 134 : 22-25, 2011

16 Ministry of Food and Drug Safety, "Health functional foods Codex Index"

17 "Health Functional Food Testing Method" 399-407, 2017

18 Yoon S. S., "Genetics and research revolutions in the lactic acid bacteria: focused on probiotics and immunomodulation" 1 : 9-19, 2013

19 Ministry of Food and Drug Safety, "Food and Drug Statistical Yearbook"

20 Carvalho, A. S., "Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze dried Lactobacilli delbrueckii ssp. Bulgaricus" 20 : 248-254, 2004

21 Temmerman, R., "Culture independent analysis of probiotic products by denaturing gradient gel electrophoresis" 69 : 220-226, 2003

22 Kroger, M., "Confusion about yogurt compositional and otherwise" 36 : 388-394, 1973

23 Gardiner, G.E, "Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying" 66 : 2605-2612, 2000

24 Lim Y. S., "Changes in the viability of lactic acid bacteria during storage of freeze-dried yogurt snacks" 33 : 203-207, 2015

25 Sara, F., "Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis" 82 : 59-70, 2003