젖산발효가 땅콩乳의 n-Hexanal 함량에 미치는 영향 = Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk

다국어 초록 (Multilingual Abstract)

This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.

국문 초록 (Abstract)

2%의 glucose를 첨가한 땅콩유에 L. delbrueckii subsp. bulgaricus와S. salivarius subsp. thermophilus를 단일균주 또는혼합균주로 사용하여 실험한 결과에서 L. delbrueckii subsp.
bulgaricus와 S. salivarius subsp. thermophilus를 단일균주로 사용한 경우보다 혼합균주에 위한 젖산발효시 생육이 더 촉진됨을 알 수 있었다. 그리고 콩비린내에 관여하는 물질 중의하나로 알려진 n-hexanal 함량은 땅콩유의 젖산발효에 의하여 감소하였으며, 배양 후 9시간이 경과하면 거의 대부분 제거됨을 알 수 있었다. 따라서 땅콩유의 젖산발효는 저장성을증가시키며, 관능적 특성을 개선하는 바람직한 방법이라고할 수 있다.

참고문헌 (Reference)

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