초록

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사과쥬스-우유 혼합시료와 포도쥬스-우유 혼합시료를 L. acidophilus (KCTC 2182)로 21시간 발효시키면서 휘발성 향기 성분의 변화를 관찰한 결과, 발효에 의해 생성된 diacetyl과 acetoin은 6시간 또는 12시간에 처음 탐지되기 시작하여 12시간에 가장 높은 수치를 보인 후, 그 후에는 감소하는 경향을 보였다. 시료중에 원래 존재하던 acetone과 butanol은 발효 과정에서 점차 감소하였다. 시료 중에 원래 존재하기도 하고, 발효에 의해 생성되기도 하는 ethanol의 함량은 사과쥬스-우유 혼합시료의 경우는 18시간에 가장 높았으며 그 후에는 다소 감소하였고, 포도쥬스-우유 혼합시료의 경우는 발효 전(全) 기간에 걸쳐서 높은 수치를 보였으나 18시간이 다른 시간보다 다소 높은 수치를 보였다. 사과쥬스에서는 ethanol이, 포도쥬스에서는 ethanol과 acetone의 경우 실험 결과에 영향을 미칠 정도의 높은 양이 검출되었다.

Abstract ▼ AI-Helper

Gel-type fermented milk was prepared from mixture of milk and apple juice or grape juice by fermentation with Lactobacillus acidophilus (KCTC 2182). Changes in volatile aroma compounds during 21 hr-lactic fermentation were studied. Diacetyl and acetoin, that were produced by L. acidophilus, were det...

Gel-type fermented milk was prepared from mixture of milk and apple juice or grape juice by fermentation with Lactobacillus acidophilus (KCTC 2182). Changes in volatile aroma compounds during 21 hr-lactic fermentation were studied. Diacetyl and acetoin, that were produced by L. acidophilus, were detected at 6 hr or 12 hr and showed peak values at 12 hr. Acetone and butanol, that were present originally in sample, decreased gradually during fermentation. Ethanol, that was either present originally in sample or produced by L. acidophilus, showed peak value at 18 hr in case of mixture of apple juice and milk. The concentration of ethanol was substantially high during whole period of fermentation in case of mixture of grape juice and milk though it showed peak value at 18 hr. Because the concentrations of ethanol in apple juice and ethanol and acetone in grape juice were relatively high, it might affect the results.

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