Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Fermentation Properties of Amylase Activity and Added Rice Yogurt of Enterococcus faecium KHM-11 Isolated from Korean Human Milk

한국인 모유로부터 분리한 Enterococcus faecium KHM-11의 Amylase 활성과 쌀 첨가 요구르트의 특성

  • 배형철 (충남대학교 동물바이오시스템과학과) ;
  • 이조윤 (중부대학교 생명과학부) ;
  • 랜친핸드 (충남대학교 동물바이오시스템과학과) ;
  • 남명수 (충남대학교 동물바이오시스템과학과)
  • Received : 2010.10.01
  • Accepted : 2010.12.13
  • Published : 2010.12.31
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Abstract

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

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References

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