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
- 학위논문
- 저자정보
- 지도교수
- 남명수
- 발행연도
- 2015
- 저작권
- 충남대학교 논문은 저작권에 의해 보호받습니다.
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초록· 키워드
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This study was to prove yeast resisting effect in fermented milk by adding Lactobacillus paracasei and Lactobacillus rhamnosus in addition to the current fermenting lactic acid bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Certain amount of yeast was added to raw milk fermented samples which soon after were stored at variable temperatures, and the number of yeast was counted periodically.
Also, the swelling phenomenon caused by the gas produced by yeast in fermented products was observed.
Along the two experiments, in contrast to the control, the Lactobacillus paracasei and Lactobacillus rhamnosus ? added ? group showed much slower rate of yeast appearance and lower frequency of swelling phenomena.
According to this, using mixture of Lactobacillus paracasei and Lactobacillus rhamnosus in the fermented milk is shown to inhibit the growth of yeast.
Also, if products are stored at 10℃, post-acidification is rarely seen in the experimental group, in contrast to the control group.
This means organoleptic flavor can be kept consistent from production day till the expiration day, leading to organoleptic quality improvement for customers.
In other words, use of Lactobacillus paracasei and Lactobacillus rhamnosus in yogurts will give the following positive effects : product quality stability improvement through delaying yeast appearance, increase in the quality consistency through inhibiting post-acidification and organoleptic quality improvement through texture and flavor enhancement.
Certain amount of yeast was added to raw milk fermented samples which soon after were stored at variable temperatures, and the number of yeast was counted periodically.
Also, the swelling phenomenon caused by the gas produced by yeast in fermented products was observed.
Along the two experiments, in contrast to the control, the Lactobacillus paracasei and Lactobacillus rhamnosus ? added ? group showed much slower rate of yeast appearance and lower frequency of swelling phenomena.
According to this, using mixture of Lactobacillus paracasei and Lactobacillus rhamnosus in the fermented milk is shown to inhibit the growth of yeast.
Also, if products are stored at 10℃, post-acidification is rarely seen in the experimental group, in contrast to the control group.
This means organoleptic flavor can be kept consistent from production day till the expiration day, leading to organoleptic quality improvement for customers.
In other words, use of Lactobacillus paracasei and Lactobacillus rhamnosus in yogurts will give the following positive effects : product quality stability improvement through delaying yeast appearance, increase in the quality consistency through inhibiting post-acidification and organoleptic quality improvement through texture and flavor enhancement.
목차
Ⅰ. 서론 1Ⅱ. 재료 및 방법 42.1. 실험 재료 42.1.1. 유산균 42.1.2. 효모수 측정 기기 및 시약 42.1.3. 원유 42.2. 실험 방법 52.2.1. 발효유 제조 방법 52.2.2. 효모 투입 방법 52.2.3. 실험 프로세스 62.3. 분석 방법 82.3.1. 효모균수 82.3.2. 유산균수 92.3.3. 대장균군 102.2.4. 관능 검사 11Ⅲ. 결과 및 고찰 123.1. 1차 실험 결과 123.2. 2차 실험 결과 183.3. 스웰링 결과 253.4. 분석 결과 273.4.1. 유산균수 273.4.2. 대장균군 293.4.3. 후산 발효 293.4.4. 관능 검사 33Ⅳ. 결론 36Ⅴ. 참고문헌 38ABSTRACT * 45감사의 글 47
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