Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi

식초와 김치 유래 젖산균으로 제조한 서리태 발효우유 제조 및 물리화학적 품질 특성 연구

  • Jeong, Seong-Yeop (Microbial Institute for Fermentation Industry) ;
  • Kang, Suna (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Lee, Na Ra (Department of Nanobiomechatronics, Hoseo University) ;
  • Ryu, Myeong Seon (Microbial Institute for Fermentation Industry) ;
  • Wu, Xuangao (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Kim, Da Sol (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Park, Sunmin (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University)
  • 정성엽 (발효미생물산업진흥원) ;
  • 강선아 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 이나라 (호서대학교 나노바이오트로닉스과) ;
  • 류명선 (발효미생물산업진흥원) ;
  • 오현호 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 김다솔 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 박선민 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소)
  • Received : 2017.09.08
  • Accepted : 2017.10.13
  • Published : 2018.02.28
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Abstract

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.

본 연구에서는 식물성 원료인 콩에 물의 비율을 달리하여 발효우유 베이스(base)를 제조하고, 식물성 젖산균인 김치 젖산균 L. plantarum와 식초 젖산균인 B. acidiproducens를 접종하여 제조한 발효우유의 물리 화학적 특성을 알아보고자 하였다. 콩과 물의 비율은 1:1인 것이 다른 비율보다 실험결과에서 이상적인 값을 보였다. L. plantarum 발효우유와 B. acidiproducens 발효우유는 pH와 산도, 생균수에서 대조군으로 사용한 YF 발효우유보다 낮은 값을 나타내었으나 발효우유 제조 규격에 적합한 수준이었다. L. plantarum 발효우유는 발효완료시점의 생균수에서 B. acidiproducens 발효우유보다 유의적으로 높은 값을 나타내었으나 (p<0.05) 완성된 발효우유의 향과 전체적 기호도에서 낮은 평가를 받았는데, 이는 발효우유의 신맛과 향으로 인한 결과로 사료된다. B. acidiproducens VG1 발효우유는 L. plantarum YD09 발효우유와 pH, 산도, 색도, 당도 및 점성에서 유사한 결과 값을 보였고, 생균수에서는 L. plantarum 발효우유보다 낮은 값을 나타내었지만, 관능검사에서 높은 선호도를 보였다. 결론적으로 김치 젖산균인 L. plantarum YD09과 식초에서 분리한 B. acidiproducens VG1은 시판되는 YF 균주보다 발효 초기 pH값이 높은 경향을 보였으나 발효가 완료된 시점에서 발효우유로써 규격에 합하는 결과 값을 나타낸 것으로 보아 발효우유 제조에 적합한 것으로 사료되며, 콩과 물의 비율을 1:1로 정하여 제조하는 것이 생균수가 높고, 커드 형성이 잘 되는 발효우유를 제조할 수 있을 것으로 보인다. 그리고 L. plantarum 보다 B. acidiproducens VG1을 사용하여 발효우유를 제조할 경우 신맛이 덜하고 시판되는 ABT-4 (YF)만큼 기호도가 높은 발효우유를 제조할 수 있을 것으로 사료된다.

Keywords

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