지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 427 - 434 (8page)
이용수
초록· 키워드
오류제보하기
Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Cakir, R. / 2013 / Sorbic and benzoic acid in non-preservative-added food products in Turkey / Food Addit. Contam. B 6:47~54
최성희 / 2008 / 한국인의 식이를 통한 보존료의 일일추정섭취량과 안전성평가 / 한국식품과학회지 40(5):503~509
Dave, R. I. / 1996 / Evaluation of media selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria / J. Dairy Sci 79:1529~1536
Dong, C. / 2006 / Headspace solid-phase microextraction applied to the simultaneous determination of sorbic and benzoic acid in beverages / Anal. Chim. Acta 562:23~29
Donkor, O. N. / 2007 / Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensinconverting enzyme inhibitory activity in fermented milk / Lait 87:21~38
최성희 / 2008 / 한국인의 식이를 통한 보존료의 일일추정섭취량과 안전성평가 / 한국식품과학회지 40(5):503~509
Dave, R. I. / 1996 / Evaluation of media selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria / J. Dairy Sci 79:1529~1536
Dong, C. / 2006 / Headspace solid-phase microextraction applied to the simultaneous determination of sorbic and benzoic acid in beverages / Anal. Chim. Acta 562:23~29
Donkor, O. N. / 2007 / Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensinconverting enzyme inhibitory activity in fermented milk / Lait 87:21~38
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Monitoring of Naturally Occurring Benzoic Acid, Sorbic Acid, and Propionic Acid in Vegetable Raw Materials
한국식품영양과학회 학술대회발표집
2022 .10
-
Monitoring of Naturally Occurring Benzoic Acid, Sorbic Acid, and Propionic Acid in Vegetables, Animals and Processed Foods
한국식품영양과학회 학술대회발표집
2019 .10
-
Monitoring of Benzoic Acid, Sorbic Acid, and Sulfur Dioxide Contents in Domestic Proceed Food Samples
한국식품영양과학회 학술대회발표집
2018 .10
-
Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snacks and Instant Ramens in Korea
한국식품영양학회지
2019 .01
-
Simultaneous Analysis of Dehydroacetic Acid, Benzoic Acid, Sorbic Acid and p-Hydroxybenzoic Acid Ester in Foods by High Performance Liquid Chromatography
한국식품영양과학회 학술대회발표집
2020 .10
-
향신료에서 유래되는 안식향산, 소브산, 프로피온산의 함유량 조사
한국식품위생안전성학회지
2017 .01
-
Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
한국축산식품학회지
2016 .01
-
Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter
Korean Journal of Agricultural Science
2021 .06
-
반응표면분석법을 이용한 오디액의 유산발효 조건 최적화
한국식품영양과학회지
2019 .05
-
Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature
한국식품영양과학회 학술대회발표집
2016 .10
-
Optimization for Lactic Acid Fermentation Condition of Blueberry Using Response Surface Methodology
한국식품영양과학회 학술대회발표집
2018 .10
-
The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures
한국식품영양과학회 학술대회발표집
2024 .10
-
Viability and Probiotic Activity of Starter Cultures for Soy-Yogurt Fermentation in an In Vitro Gut Model
한국식품영양과학회 학술대회발표집
2024 .10
-
Optimization for Lactic Acid Fermentation Condition of Jujube Extract using Response Surface Methodology
한국식품영양과학회 학술대회발표집
2017 .10
-
Changes in microbial community and the function and role of starter cultures in kimchi fermentation
한국식품영양과학회 학술대회발표집
2023 .10
-
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum
산업식품공학
2020 .01
-
Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi
한국식품영양과학회 학술대회발표집
2021 .10
-
탁주용 곰팡이 고체종국 제조 및 품질 특성
Food Science and Preservation
2016 .12
-
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
-
Optimization for Lactic acid Fermentation Conditions of Broccoli Sprouts Extracts Using Response Surface Methodology
한국식품영양과학회 학술대회발표집
2019 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0