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가수분해도가 상이한 현미 가수분해물에서 Leuconostoc mesenteroides KC51 균주 발효물의 특성

Characteristics of Fermented Brown-Rice Suspension Prepared from Leuconostoc mesenteroides KC51 Strain

  • In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University) ;
  • Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University) ;
  • Kim, Dong-Chung (Institute of Basic Science, Sungkyunkwan University)
  • 발행 : 2009.08.31

초록

쌀을 이용한 새로운 probiotic food를 개발하기 위한 기초연구로 본 연구를 수행하였다. 먼저 호화시킨 현미 현탁액에 $\alpha$-amylase, $\alpha$-amylase와 glucoamylase를 처리한 후 동결 건조하여 가수분해도가 상이한 현미 분해물을 제조하였다. 김치에서 분리한 유산균인 Ln. mesenteroides KC51 균주를 4%(w/w) 현미 분해물 현탁액에 진탕배양하면서 현미의 가수분해도가 산의 생성, 균의 생육과 phytate의 분해에 미치는 영향을 조사하였다. 동시에 효소를 처리하지 않은 현미 분말 현탁액을 대조군으로 비교하였다. 배양액의 pH는 현미의 가수분해도가 증가함에 따라 감소하였으며 $\alpha$-amylase와 glucoamylase로 분해한 경우 접종 후 15시간에 pH 3.41로 급속히 감소하였다. 이때 배양액에 젖산과 초산이 각각 0.327%와 0.200% 함유되어 있었다. 적정산도의 변화도 pH의 변화와 유사하게 가수분해도에 비례하여 증가하였다. 모든 현미의 분해물에서 Ln. mesenteroides KC51 균주는 접종 후 6시간에 $4.0\sim7.2{\times}10^8$ CFU/g 수준까지 증가한 후 생육에 큰 변화는 없었으나 대조군에서는 접종 9시간 후 생균수가 다소 감소하였다. 항영양인자인 phytate의 함량은 현미가수분해도가 증가할수록 감소하여 $\alpha$-amylase와 glucoamylase로 분해하여 가수분해도가 가장 높은(48.2%) 경우 phytate의 약 50%가 분해되었으며 $\alpha$-amylase로 처리하여 가수분해도가 낮은(22.5%) 경우에서는 거의 분해되지 않았다. Ln. mesenteroides KC51 균주 배양액의 저장성은 $4^{\circ}C$에서 14일간 저장 후 pH와 적정산도, 생균수는 거의 유사하였다.

Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at $30^{\circ}C$ for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation were investigated. The acid production was increased with increasing DH of brown-rice hydrolyzate. At high DH (48.2%), the pH and titratable acidity reached to pH 3.41 and 0.82% after 15 hr fermentation, respectively. Regardless of DH of brown-rice, however, the viable cell population of Ln. mesenteroides KC51 was slightly increased to $4.0\sim7.2{\times}10^8$ CFU/g during the 6 hr of cultivation. The phytate content in brown-rice hydrolyzates decreased with increasing DH of brown-rice hydrolyzates. The level of phytate was reduced to around 50% of initial concentration at high DH condition. When the fermented brown-rice was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells were nearly maintained for 14 days.

키워드

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