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김치젖산균에 의한 당근 발효음료의 물리화학적 성질

Physicochemical Properties of Carrot Juice Fermented by Leuconostoc mesenteroides SM

  • 조순자 (계명대학교 자연과학대학 식품가공학과) ;
  • 오수명 (계명대학교 전통미생물자원개발 및 산업화연구센터) ;
  • 장은경 (계명대학교 전통미생물자원개발 및 산업화연구센터) ;
  • 황기 (계명대학교 자연과학대학 식품가공학과) ;
  • 이삼빈 (계명대학교 자연과학대학 식품가공학과)
  • Jo, Sun-Ja (Dept. of Food Science and Technology, Keimyung University) ;
  • Oh, Soo-Myung (Traditional Microorganism Resources Center, Keimyung University) ;
  • Jang, Eun-Kyung (Traditional Microorganism Resources Center, Keimyung University) ;
  • Hwang, Ki (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • 발행 : 2008.02.29

초록

본 연구에서는 당근을 이용하여 점질물 생성이 우수한 젖산균을 당근주스로부터 분리한 후 당근 발효음료 제조의 최적화를 수행하였으며, 발효 당근음료에 대한 물리화학적 성질 및 저장 안정성을 평가하였다. 당근 생즙으로부터 분리된 점질물 생성 젖산균은 16S rDNA sequencing에 의해 Leuconostoc mesenteroides SM으로 동정되었다. Dextran의 최적생산을 위하여 $0{\sim}20%$(w/v)의 sucrose를 첨가한 당근 주스를 $25^{\circ}C$에서 24시간 발효한 결과, sucrose 농도 15%(w/v)일 때 발효 당근음료의 점조도가 $3.5\;Pa{\cdot}s^n$으로 최대치를 나타내었으며, pH 3.8, 산도 0.88%를 나타내었다. 최적 조건에서 발효한 당근발효음료의 저장성을 알아보기 위하여 $4^{\circ}C$에서 4주 동안 저장한 결과 pH 및 산도는 변화가 없었으나, 점조도 값은 약간의 감소를 나타내었다. 발효 및 저장 기간 중의 ${\beta}-carotene$ 함량의 변화는 발효 전에는 $142\;{\mu}g/mL$에서 24시간 발효 후에는 $72\;{\mu}g/mL$으로 49% 파괴율을 나타내었다. 냉장 저장 1주에는 $54\;{\mu}g/mL$로 약간의 감소를 보였으나 그 이후에는 큰 변화가 없었다. 따라서 젖산균을 이용하여 당근주스의 젖산발효를 수행하는 경우 탄소원 sucrose를 첨가함으로써 dextran을 생성할 수 있고, 이는 당근 발효음료의 침전물 억제 및 물성 개선을 할 수 있었다. 특히, 당근발효음료는 냉장 저장 4주 동안에도 색, 맛, 풍미, 물성 및 기능성을 유지하는 것으로 나타났다.

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  8. Physicochemical Properties of Dextran Produced by Leuconostoc mesenteroides SM according to Concentration of Yeast Extract and its Modulation of Rheological Properties vol.44, pp.2, 2012, https://doi.org/10.9721/KJFST.2012.44.2.216
  9. Effects of Various Polysaccharides on the Physicochemical Properties of the Dextran Culture Containing Carrot Juice Residue Obtained from Submerged Culture Using Leuconostoc citreum S5 vol.38, pp.3, 2009, https://doi.org/10.3746/jkfn.2009.38.3.352