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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.38 No.3
- 발행연도
- 2020.1
- 수록면
- 154 - 160 (7page)
이용수
초록· 키워드
오류제보하기
Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.
목차
등록된 정보가 없습니다.
참고문헌 (10)
참고문헌 신청
KWON,DAEYOUNG / 2002 / Bacteriocin Produced by Pediococcus sp. in Kimchi and Its Characteristics / Journal of Microbiology and Biotechnology 12(1):96~105
장단비 / 2013 / 알코올 내성 젖산균 Pediococcus acidilactici K3와 S1의 분리 및생리적 특성 / 한국미생물·생명공학회지 41(4):442~448
Ahn H / 2017 / Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria / Food Control 80:59~66
Food and Agriculture Organization of the United Nations / Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria
Mercenier A / 2003 / Probiotics as biotherapeutic agents : present knowledge and future prospects / Curr Pharm Des 9:175~191
장단비 / 2013 / 알코올 내성 젖산균 Pediococcus acidilactici K3와 S1의 분리 및생리적 특성 / 한국미생물·생명공학회지 41(4):442~448
Ahn H / 2017 / Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria / Food Control 80:59~66
Food and Agriculture Organization of the United Nations / Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria
Mercenier A / 2003 / Probiotics as biotherapeutic agents : present knowledge and future prospects / Curr Pharm Des 9:175~191
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