항균 활성이 있는 유산균을 이용한 발효빵의 제조 및 품질 특성 = Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

다국어 초록 (Multilingual Abstract)

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log cfu/㎖, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

국문 초록 (Abstract)

본 연구실에서 분리한 항균활성이 높은 Lb. paracasei KB28, Ped. pentosaceus MJK7가 sourdough bread용 균주로서 적합한지를 검토하기 위해, 이들 2균주와 예비 실험을 통해 선발한Lb. fermentum을 이용하여 sourdough bread를 제조하였으며, 제조공정 중 유산균수, pH, 발효율, texture, 노화도와 저장성분석, 관능검사를 실시하였다. 유산균 생균수는 sourdough starter 에서는 9.9~10.4 log cfu/㎖를 나타내었으며, 각각의 sourdough starter 를 빵의 본 반죽에 첨가하여 2차 발효가 끝난 sourdough에서는 대조구(A)는 7.0 log cfu/㎖이었으며, sourdough 시료인 B, C, D는 8.13~9.21 log cfu/㎖ 범위를 나타내었다. pH는 반죽(mixing) 직후 대조구는 pH 5.4, starter 첨가 반죽은 pH 4.6~4.8 를 나타내었으며, sourdough bread 또한 대조구 빵에 비해 약간 낮은 pH를 보였고 발효율은 처리구 간의 큰 차이가 없었다.
빵의 조직감은 첨가된 유산균의 종류에 따라 차이가 있었으나대조구와 비교했을 때 유산균이 첨가된 시료에서 hardness(견고성), gumminess(점착성), chewiness(씹힘성)가 높게 나타났다. 빵의 저장성은 대조구의 경우 3일째에서 세균과 곰팡이가 검출되었으며, Lb. paracasei KB28와 Ped. pentosaceus MJK7 를 이용한 빵은 대조구보다 대략 2~3일 정도 발생시기가 늦은 것으로 나타났고, 노화도는 대조구와 시료간에 큰 차이를보이지 않았다. 관능검사 결과, Lb. fermentum을 이용한 빵이가장 우수하였으며, Lb. paracasei KB28, Ped. pentosaceus MJK7 순으로 나타났다. 위의 결과를 토대로 본 실험실에서분리한 유산균 중 Lb. paracasei KB28가 sourdough bread용 균주로서 활용 가능성이 높을 것으로 생각된다.

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