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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Storage-life and Palatability Extension of Betula platyphylla Sap Using Lactic Acid Bacteria Fermentation

유산균 발효를 이용한 자작나무 수액의 저장성 및 기호성 증진 기술

  • Kim, Jong-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Woon-Jong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Cho, Youn-Won (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kwang-Yup (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.06.30
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Abstract

In this study, a new method for extending storage-life and palatability of Betula platyphylla sap by applying lactic acid bacteria fermentation was developed. The fluids of saps were filtered through 0.22 ${\mu}m$ membrane filter and each fermented by 8 different lactic acid bacteria which are Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Leuconostoc lactis, Lactococcus lactis, Pediocossus pentosaceus, Pediococcus dextrinicus, Streptococcus thermophilus. All the tested lactic acid bacteria except P. dextrinicus grew fast up to $10^6{\sim}10^7cfu/mL$ levels and lowered pH down to about pH 4 levels in 48 hours in both saps. The produced organic acids and lowered pH level inhibited the growth of spoilage microorganisms almost completely for 2 weeks during storage at room temperature. Addition of xylitol in the saps before fermentation accelerated the growth of lactic acid bacteria and increased the sweetness and overall taste of final product. The filtration process did not affect the mineral compositions of Betula platyphylla saps. Also the compositions and amounts of minerals showed very minor differences before and after fermentation in Betula platyphylla saps inoculated with L. acidophilus. By applying lactic acid fermentation to extend storage-life of tree saps instead of heat treatment, it was possible to keep natural minerals in active forms without any modifications.

자작나무 수액을 이용한 유산균 발효에 적합한 균주의 선발 실험을 통하여 선발된 Lactobacillus균을 이용하여 발효시킨 수액을 실온에서 2주일 이상의 장시간 동안 저장한 결과 $10^{7}cfu/mL$ 이상의 유산균수를 유지하며, 유기산의 생성으로 pH 4.0 이하를 유지하였고 일반세균은 검출되지 않았다. 또, 여과하여 제균을 실시할 시의 미네랄성분의 변화와 유산균에 의한 미네랄의 변화를 분석한 결과 손실량이 극히적은 것으로 나왔다. 이것으로 보아 유산균 발효에 의한 저장성 증진의 효능이 입증되었다.

Keywords

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