The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria

고초균과 유산균의 혼합배양에 의한 두유 요구르트의 발효 특성

  • Yang, Ming (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Kwak, Jung Soon (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jang, Seri (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jia, Yuan (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)
  • 양밍 (동아대학교 식품영양학과) ;
  • 곽정순 (동아대학교 식품영양학과) ;
  • 장세리 (동아대학교 식품영양학과) ;
  • 찌아위엔 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과)
  • Received : 2013.05.02
  • Accepted : 2013.06.04
  • Published : 2013.06.30
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Abstract

The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

본 연구에서는 단백질이 풍부한 원료 콩에 청국장에서 분리한 Bacillus subtilis와 김치에서 분리한 Lactobacillus plantarum을 이용한 혼합발효를 통해 대두 발효 제품의 개발을 목표로 한 연구결과는 다음과 같은 분석 결과를 얻었다. 우수 균주 선별을 위한 연구로 고초균의 경우 단백질 분해능이 높은 균주를 청국장에서 분리하였고, 유산균의 경우 산도 생성이 높은 균주를 김치에서 분리하였다. 그리고 청국장에서 분리한 균주는 Bacillus subtilis로, 김치에서 분리한 균주는 Lactobacillus plantarum으로 동정되었다. 두유 발효에서 pH는 Lactobacillus plantarum를 이용한 두유 발효와 혼합 배양의 경우가 급격한 낮은 경향을 나타내었고, Bacillus subtilis 단독 배양일 경우가 다른 처리구에 비해 완만한 변화를 보였다. Lactobacillus plantarum을 이용한 두유 발효와 혼합 배양의 경우가 lactic acid의 생성은 배양 8시간 이후에 급격히 증가하였으며, Bacillus subtilis 단독 배양의 경우가 완만하게 증가한 경향을 나타내었으며, 이는 pH 분석에서 나타난 결과와 일치하였다. 두유 요구르트 생육도 측정 결과는 혼합 배양의 경우 단독 배양에 비해 증식이 더 우수하였으며, 배양 32시간째 각 처리구별 총 균수는 Lactobacillus plantarum의 경우 $1.02{\times}10^8$ $cfu/m{\ell}$, Bacillus subtilis의 경우 $2.12{\times}10^8$ $cfu/m{\ell}$인데 비해 혼합 배양의 경우는 $4.09{\times}10^8$ $cfu/m{\ell}$로 가장 높았다. ${\alpha}$-Amylase의 활성은 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 효소 활성이 증가되면서 24시간 동안 발효시 22.01 $unit/m{\ell}$, 8.13 $unit/m{\ell}$로 가장 높았다. Protease의 경우는 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 활성이 증가하기 시작하여 발효 32시간째 103.08 $unit/m{\ell}$, 85.84 $unit/m{\ell}$로 활성이 높게 나타났다, Lactobacillus plantarum 단독 배양일 경우는 가수분해효소 활성이 없는 것으로 나타났다.

Keywords

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