DOI QR코드

DOI QR Code

Utilization of Leuconostoc mesenteroides 310-12 Strain in the Fermentation of a Traditional Korean Rice-based Beverage

Leuconostoc mesenteroides 310-12 균주를 이용한 전통 쌀 발효 음료의 제조

  • Kim, Dong-Chung (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Choi, Jin-Woong (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University)
  • 김동청 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 최진웅 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 인만진 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소)
  • Received : 2011.01.17
  • Accepted : 2011.02.15
  • Published : 2011.03.31

Abstract

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

쌀과 유산균을 이용한 곡류 발효 음료를 개발하기 위하여 김치로부터 현미 당화물에서산 생성이 우수한 유산균을 선발하였다. 선발된 균주는 L. mesenteroides로 동정되었으며, L. mesenteroides 310-12로 명명하였다. L. mesenteroides 310-12균주를 효소 처리한 현미 당화물 현탁액에 접종한 후 pH, 적정산도, 생균수의 변화를 경시적으로 측정하였다. 동시에 효소를 처리하지 않은 현미 분말 현탁액을 대조군으로 비교하였다. 당화물의 pH는 배양 9시간 이후 pH 3.63으로 급격히 감소한 후 배양 15시간에 pH 3.57로 완만하게 감소하였으나 대조군의 pH는 배양 3시간 후 pH 4.40에서 큰 변화가 없었다. 적정산도는 지속적으로 증가하여 배양 15시간에 0.40%에 도달하였으며, 유기산 함량은 젖산 0.077%, 초산 0.065%로 분석되었다. 생균수는 배양 12시간에 7.9 log CFU/g까지 급격히 증가하였으나 대조군에서 생균수의 증가는 매우 미미하였다. L. mesenteroides 310-12 균주로 발효시킨 현미 당화물에 몇 가지 식품 첨가물을 혼합하여 발효 음료를 제조한 후 $4^{\circ}C$에서 보관하면서 pH, 적정산도 및 생균수의 변화를 조사하였다. 제조한 음료를 32일간 저장하였을 경우 pH는 큰 변화를 보이지 않았으나 적정산도는 점차 증가하여 저장 20일에 0.684%까지 증가한 후 감소하는 경향이었다. 생균수는 저장 25일에 7 log CFU/g까지 저장 기간이 증가함에 따라 점차 감소하였다.

Keywords

Acknowledgement

Supported by : 농심그룹 율촌재단

References

  1. Angelov A, Gotcheva V, Kuncheva R, and Hristozova T (2006) Develpoment of a new oat-based probiotic drink. Int J Food Microbiol 112, 75-80. https://doi.org/10.1016/j.ijfoodmicro.2006.05.015
  2. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, and Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36, 527-543. https://doi.org/10.1016/S0963-9969(03)00009-7
  3. Helland MH, Wicklund T, and Narvhus JA (2004) Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. Int J Food Microbiol 91, 305-313. https://doi.org/10.1016/j.ijfoodmicro.2003.07.007
  4. In MJ, Kim HM, Jin HJ, Kim DC, Oh NS, and Chae HJ (2010) Production of a fermented Korean pear puree using a new strain Leuconostoc mesenteroides KACC 91495P isolated from Kimchi. J Appl Biol Chem 53, 51-55. https://doi.org/10.3839/jabc.2010.009
  5. Kalui CM, Mathara JM, and Kutima PM (2010) Probiotic potential of spontaneously fermented cereal based foods - A review. Afr J Biotechnol 9, 2490-2498.
  6. Kedia G, Wang R, Patel H, and Pandiella SS (2007) Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochem 42, 65-70. https://doi.org/10.1016/j.procbio.2006.07.011
  7. Kim EY, Kim YH, Rhee MH, Song JC, Lee KW, Kim KS, Lee SP, Lee IS, and Park SC (2007) Selection of Lactobacillus sp. PSC101 that produces active dietary enzyme such as amylase, lipase, phytase and protease in pigs. J Gen Appl Microbiol 53, 111-117. https://doi.org/10.2323/jgam.53.111
  8. Kim SY, Souane M, Kim GE, and Lee CH (1991) Microbial characterization of Jangsu. Korean J Food Sci Technol 23, 689-694.
  9. Ko YT and Kim KH (1995) Growth and acid production by Leuconostoc mesenteroides in milk added with cereal and analysis of several volatile flavor compounds. Korean J Soc Food Sci 11, 316-322.
  10. Lee SW (1978) In Dietary Culture of Korea before Koryo Period. Hyangmunsa, Seoul, Korea.
  11. Lim SM and Im DS (2009) Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J Microbiol Biotechnol 19, 178-186. https://doi.org/10.4014/jmb.0804.269
  12. Martensson O, Andersson C, Andersson K, Oste R, and Holst O (2001) Formulation of an oat-based fermented product and its comparison with yoghurt. J Sci Food Agric 81, 1314-1321. https://doi.org/10.1002/jsfa.947
  13. Mugula JK, Narvhus JA, and Sørhaug T (2003) Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int J Food Microbiol 83, 307-318. https://doi.org/10.1016/S0168-1605(02)00386-0
  14. Oh CW, In MJ, and Oh NS (2008) Characteristics of rice sourdough for Jeungpyun prepared by mixed culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides strains. J Korean Soc Food Sci Nutr 37, 660-665. https://doi.org/10.3746/jkfn.2008.37.5.660
  15. Oh NS and In MJ (2008) Production of a fermented soymilk using a new strain Leuconostoc mesenteroides KC51 isolated from Kimchi. J Korean Soc Appl Biol Chem 51, 88-91. https://doi.org/10.3839/jabc.2008.022
  16. Park DJ, Oh S, Ku KH, Mok C, Kim SH, and Imm JY (2005) Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharifiedrice solution. Int J Food Sci Nutr 56, 23-34. https://doi.org/10.1080/09637480500082181
  17. Rob Nout MJ (2009) Rich nutrition from the poorest - Cereal fermentations in Africa and Asia. Food Microbiol 26, 685-692. https://doi.org/10.1016/j.fm.2009.07.002
  18. Yang Y, Tao WY, Liu YJ, and Zhu F (2008) Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation. Food Control 19, 169-161.
  19. Yoon JH, Lee ST, and Park YH (1998) Inter- and intraspecific phylogenetic analysis of the genus Nocardioides and related taxa based on 16S rDNA sequences. Int J Syst Bacteriol 48, 187-194. https://doi.org/10.1099/00207713-48-1-187

Cited by

  1. Determination of Volatile Flavor Compounds during Storage of Cereal Added Yogurt using HS-SPME vol.33, pp.5, 2013, https://doi.org/10.5851/kosfa.2013.33.5.646
  2. Development of a Novel Medium with Chinese Cabbage Extract and Optimized Fermentation Conditions for the Cultivation of Leuconostoc citreum GR1 vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1125
  3. Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars vol.60, pp.3, 2017, https://doi.org/10.3839/jabc.2017.045
  4. Effects of Mandarin, Broccoli, Cabbage, and Carrot Concentrate on in Vitro Biological Activities of Lactic Acid Bacteria-Fermented Cereal Mixtures of Rice Bran and Germinated Barley vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.662
  5. Physicochemical properties of Saeilmi (Oryza sativa Linne) germinated with different steeping and germination time vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.311
  6. 잡곡발효물의 제조와 항산화 활성 비교 vol.42, pp.8, 2011, https://doi.org/10.3746/jkfn.2013.42.8.1175
  7. 음료 개발을 위한 가공용 쌀의 수화, 호화 및 당화특성 비교 vol.29, pp.5, 2011, https://doi.org/10.9799/ksfan.2016.29.5.618
  8. 음료가공을 위한 쌀 품종별 품질 특성 비교 vol.30, pp.6, 2011, https://doi.org/10.9799/ksfan.2017.30.6.1260
  9. Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry and Elderberry vol.34, pp.6, 2011, https://doi.org/10.9724/kfcs.2018.34.6.598
  10. 반응표면분석법을 이용한 현미유 유화 제조공정 최적화 vol.51, pp.6, 2011, https://doi.org/10.9721/kjfst.2019.51.6.531
  11. Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS vol.9, pp.9, 2011, https://doi.org/10.3390/foods9091330
  12. 탈지 들깨박 효소분해물의 제조와 Leuconostoc mesenteroides 배양에의 활용 vol.64, pp.1, 2011, https://doi.org/10.3839/jabc.2021.015