Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains

Saccharomyces cerevisiae와 Leuconostoc mesenteroides 균주의 혼합배양으로 제조한 증편용 Rice Sourdough의 특성

  • Oh, Chul-Hwan (Dept. of Food Science and Technology, Kongju National University) ;
  • In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University) ;
  • Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University)
  • Published : 2008.05.31
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Abstract

The aim of this work was to investigate the microbiological and physicochemical properties of the rice sourdough for Jeungpyun prepared by mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains. The rice sourdough was fermented with S. cerevisiae and L. mesenteroides strains in rice dough for 24 hours at $30^{\circ}C$. Growth of L. mesenteroides strain was decreased after inoculation, however, it increased again after 18 hours of dough fermentation, and the growth of S. cerevisiae showed a typical growth pattern. Also, total aerobic microorganisms counts in rice sourdough were decreased due to the produced organic acids and ethanol during dough fermentation. These products led to a favorable fermentative quotient (FQ; molar ratio between lactic to acetic acid) value of $1.9{\sim}3.2$ and more stable fermentation for rice sourdough formation. The expansion ratio and viscosity were considerably increased by mixed cultivation of S. cerevisiae and L. mesenteroides strains. Addition of the brown rice at 10% (w/w) to dough preparation increased the relative expansion ratio to the highest value.

본 연구는 빵의 스폰지법을 증편의 제조에 응용하기 위한 pre-fermented rice sourdough의 제조조건을 확립하고자 수행되었다. Rice sourdough를 제조하기 위하여 S. cerevisiae CY 균주와 L. mesenteroides ATCC 9135 균주를 접종하여 $30^{\circ}C$에서 24시간 동안 발효시키면서 rice sourdough의 품질특성을 조사하였다. 반죽에서 L. mesenteroides 균주의 생육은 초기에 감소하다가 배양 후기에 증가하는 경향을 보였으며, S. cerevisiae 균주는 전형적인 효모의 생육곡선을 보였다. 효모와 유산균의 혼합배양으로 반죽에 존재하는 총균수는 감소되었다. 또한 혼합배양으로 반죽의 점도와 팽창도는 증가되었으며, 팽창도인 경우 18시간 발효 후 170%의 증가를 보였다. 혼합배양 시 현미분의 첨가는 유기산과 에탄올의 생성을 촉진시켰으며, 발효제품의 기호성을 평가하는 fermentation quotient(FQ; lactic acid와 acetic acid의 몰비)는 $1.9{\sim}3.2$로 양호하였다. 이는 S. cerevisiae 균주와 L.mesenteroides 균주의 혼합배양으로 제조한 rice sourdough가 향후 증편 제조용 발효종으로 사용될 경우 증편의 품질향상에 기여할 것으로 생각된다.

Keywords

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