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산양유 쿠미스의 제조와 Candida kefir 의 젖산 생성
인영민,정석근,함준상,안영태,김현욱,김동운,김회발,김용곤 한국유가공기술과학회 2000 Journal of Dairy Science and Biotechnology (JMSB) Vol.18 No.2
Goat milk consumption in Korea has been increasing nowadays due to recognition of good for health, and some goat milk producing farms get high income by processing and selling. Some chemical, physical, and nutritional characteristics of goat milk were reviewed. Development of various types of goat milk products is required for both producer and consumer, and Koumiss could be a good application. Koumiss is lactic acid-alcohol fermented milk product and is widely used for treating pulmonary tuberculosis in Russia. Koumiss making from goat milk was compared to from cow milk. L. plantarum and C. kefir isolated from Mongolian Koumiss were used as starter cultures, and mixed fermentation with L. bulgaricus showed symbiotic growth effect. The best sensory characteristics were obtained in two day fermented Koumiss. However the Koumiss making procedure was very complex because of mixed fermentation of yeast and lactic acid bacteria. To simplify this complex procedure, the yeast was developed to express 1dh gene of the lactic acid bacteria. L-1dh gene was isolated from the L. plantarum by PCR, and ligated to a commercial shuttle vector, The vector containing L-1dh was transformed to E. coli, and was purified after large scale preparation. The purified vector was transformed to C, kefir by electroporation after removal of antibiotic marker. Two kinds of colonies were obtained on YPG agar containing bromocresol purple, and the colony which shows yellow surrounding was considered to express 1dh gene. Expression conditions of the 1dh gene in the yeast need further study.
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