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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 267 - 274 (8page)
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Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.
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참고문헌 (40)
참고문헌 신청
통계청 / 2012 / 2011양곡년도 양곡소비량조사 보고서
Arendt EK / 2007 / Impact of sourdough on the texture of bread / Food Microbiol 24(2):165~174
Awika JM. / 2011 / Major cereal grains production and use around the world, In In: Advances in cereal science: Implications to food processing and health promotion / American Chemical Society :1~13
백은종 / 2012 / Antifungal Activity of Leuconostoc citreum and Weissella confusa in Rice Cakes / The Journal of Microbiology 50(5):842~848
Caplice E / 1999 / Food fermentations: Role of microorganisms in food production and preservation / Int J Food Microbiol 50(1?2):131~149
Arendt EK / 2007 / Impact of sourdough on the texture of bread / Food Microbiol 24(2):165~174
Awika JM. / 2011 / Major cereal grains production and use around the world, In In: Advances in cereal science: Implications to food processing and health promotion / American Chemical Society :1~13
백은종 / 2012 / Antifungal Activity of Leuconostoc citreum and Weissella confusa in Rice Cakes / The Journal of Microbiology 50(5):842~848
Caplice E / 1999 / Food fermentations: Role of microorganisms in food production and preservation / Int J Food Microbiol 50(1?2):131~149
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