Changes of Ingredient in Traditional Andong Sikhe using Lactic Acid Bacteria and Yeast

젖산균 및 효모를 이용한 전통 안동식혜의 성분 변화

  • Kim, Sung (Department of Food Science and Technology, Yeung-nam University) ;
  • Lee, Son-Ho (Department of Food Science and Technology, Yeung-nam University) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeung-nam University) ;
  • Jo, Guk-Young (Department of Food Science and Technology, Yeung-nam University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeung-nam University)
  • 김성 (영남대학교 식품가공학과) ;
  • 이선호 (영남대학교 식품가공학과) ;
  • 최희진 (영남대학교 식품가공학과) ;
  • 조국영 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1998.12.01

Abstract

Traditional Andong sikhe was produced by fermenting L. bulgaricus LBS 47 and S. cerevisiae SCS 5. The changes of nitrogen compound and amino acid during fermentation and storage were investigated. Crude protein was increased until 4days, the main fermentation period. Amino form nitrogen increased up to 37.50 mg% at the 2nd day of fermentation and the product tasted best at this time. Water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The amino acids of water soluble protein and salt soluble protin were totally 17 kinds. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded.

Keywords

andong sikhe;L. bulgaricus;S. cereviciae