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감귤과즙을 이용한 산형음료 발효 및 발효음료의 항균효과
정지숙(Ji-Suk Jeong),김성호(Seong-Ho Kim),김미림(Mi-Lim Kim),최경호(Kyoung-Ho Choi) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.8
감귤과즙으로 새로운 산형음료 개발을 위해 tea fungus로 부터 분리한 G. hansenii TF-2 균을 이용하였다. 과즙배지는 11~17%(v/v)의 과즙에 초기 당도를 10oBrix로 하였다. G. hansenii TF-2에 의한 발효는 과즙배지에 활성화시킨 seed gel을 5%(w/v) 첨가하여 29±1℃에서 15일 배양하면서 5일 간격으로 측정하였다. 발효 동안 발효액 표면에는 막을 생성하고 액에는 다양한 유기산을 생성하였다. 분석에 사용한 발효액은 7,000 rpm에서 15분간 원심분리 하여 사용하였다. 5~10일 사이에 유기산 등의 기타 대사산물의 함량이 가장 높았다. 발효가 진행되면서 malic acid, acetic acid, citric acid, succinic acid, fumaric acid 등의 다양한 유기산이 생성되었으며, 특히 발효 전반에 acetic acid가 관여하였다. 주요 산으로는 acetic acid이었다. 발효 15일째 측정에 의하면, acetic acid 함량은 183.5~186.6 ppm이 검출되었다. 배양 동안 CB11의 유리당은 sucrose, glucose, fructose 그리고 sorbitol이 확인되었으며 각각 56.8%, 35.1%, 40.7%, 63.2%가 검출되었다. 음용 시 식품에 관련된 세균에 대해 CB11가 71.9~94.0%의 저해율을 나타내었으며 그람 양성균보다는 그람 음성균에서 더 효과적이었다. In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of 11~17% (v/v) juice and sweetened with sucrose (initial sucrose 10oBrix). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at 28~30℃ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be 183.5~186.6 ppm. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between 71.9~94.0% at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.
Kim Doyoung,Oh Imkyung 한국응용생명화학회 2024 Applied Biological Chemistry (Appl Biol Chem) Vol.67 No.-
Redhyang (Citrus hybrid ‘Kanpei’,CHK) is a subtropical citrus species introduced in Korea due to climate change. To enhance the nutritional value and usability of CHK as a processed food product, CHK extract was fermented with four types of commercial starters (YoFlex Harmony 1.0 (YFH), ABY-3 (ABY), YC-X11 (YXC), and YC-180 (YC)), and their antioxidant activities and changes in chemical properties during fermentation were investigated. The consumer acceptance of probiotic beverages containing fermented CHK extracts and their viability and antioxidant activity through in vitro digestion were also elucidated. The enumeration of lactic acid bacteria (LAB) in all samples after fermentation was above 7.60 log colony-forming units (CFU)/mL, with YC exhibiting the highest number after 24 h. Fermented CHK extracts containing higher levels of organic acids, total polyphenols, and flavonoids tended to exhibit higher antioxidant activities. YFH, ABY, and YC showed maximum antioxidant activity at 24 h, whereas YXC showed differences in the types of LAB at 12 h. After in vitro digestion, YXC showed higher antioxidant activity and LAB viability than the control. This result indicates that CHK extract fermented with YXC can increase antioxidant activity, bioactive ingredients, and sensory preference and positively impact the production of probiotic beverages.
이기창,윤영석,Fan-Zhu Li,은종방 한국응용생명화학회 2017 Applied Biological Chemistry (Appl Biol Chem) Vol.60 No.1
This study was to investigate the influence of spray drying conditions on the physicochemical characteristics and sensory evaluation of mandarin (Citrus unshiu) beverage powder. The results show that moisture content, color, pH, vitamin C, water solubility index and drying yield were significantly affected by the carrier agent concentrations and the inlet air temperatures. However, water activity and water absorption index were not significantly influenced by the spray drying conditions. Sensory evaluation results of taste, color and overall acceptability of mandarin beverage powders added with corn syrup were higher than those added with maltodextrin. As the result of process suitability for spray drying mandarin beverage by using different parameters, it is concluded that 35% corn syrup concentration and 135 C inlet temperature were suitable to produce mandarin beverage powder with preferable taste and color.
이기창,은종방,황수정 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
This study aimed to investigate the effects of varying mixtures of maltodextrin and corn syrup on the physicochemical characteristics and sensory evaluation results of mandarin beverage powder under different spay drying conditions including inlet air temperature and concentration of carrier agents. Higher inlet air temperatures increase in the a* value, pH, and WSI while decreasing the moisture content, L* value, b* value, vitamin C content, and bulk density. Increasing carrier agent concentration caused increases in the L* value and pH along with decreases in the moisture content, a* value, b* value, WSI, vitamin C content and bulk density. Water activity and WAI showed no significant differences among samples. Drying yield was maximized when the inlet air temperature reached 135oC and the carrier agent concentration was 35%. In sensory evaluation, as the concentration of the carrier agents increased, the taste received a higher preference rating, while the color was less preferred.
Lee, Ki-Chang,Eun, Jong-Bang,Hwang, Su Jung Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5
This study aimed to investigate the effects of varying mixtures of maltodextrin and corn syrup on the physicochemical characteristics and sensory evaluation results of mandarin beverage powder under different spay drying conditions including inlet air temperature and concentration of carrier agents. Higher inlet air temperatures increase in the $a^*$ value, pH, and WSI while decreasing the moisture content, $L^*$ value, $b^*$ value, vitamin C content, and bulk density. Increasing carrier agent concentration caused increases in the $L^*$ value and pH along with decreases in the moisture content, $a^*$ value, $b^*$ value, WSI, vitamin C content and bulk density. Water activity and WAI showed no significant differences among samples. Drying yield was maximized when the inlet air temperature reached $135^{\circ}C$ and the carrier agent concentration was 35%. In sensory evaluation, as the concentration of the carrier agents increased, the taste received a higher preference rating, while the color was less preferred.