$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics

Abstract

The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained $10^7$-$10^8$ CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at $4^{\circ}C$ in the Kou Woan Lao.

참고문헌 (20)

  1. SAS/STAT. 1999. SAS/STAT User’s guide. SAS Institute Inc., Cary, NC. 
  2. Shah, N. P. 2000. Probiotic bacteria: selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894-907. 
  3. Chen, H. L., H. P. Su and C. W. Lin. 1998. Characterization of yeast cultures for a flavoring agent in a yogurt-type product. J. Food Sci. 63(5):897-900. 
  4. Shah, N. P., E. V. Lankaputhra, M. L. Britz and W. S. A. Kyle. 1995. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. Int. Dairy J. 5:515-521. 
  5. Chen, M. J., K. N. Chen and C. W. Lin. 2004. Optimization of the viability of probiotics in a fermented milk drink by the response surface method. Asian-Aust. J. Anim. Sci. 17(5):705-711. 
  6. Dave, R. I. and N. P. Shah. 1998. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J. Dairy Sci. 81(11):2804-2816. 
  7. Fuller, R. 1989. Probiotics in man and animals. J. Appl. Bacteriol. 66:365-378. 
  8. Ham, J. S., H. S. Kim, K. H. Hong, J. G. Kim, S. G. Jeong, H. S. Chae, J. N. Ahn, D. K. Kang and H. U. Kim. 2003. Inhibitory activity of lactic acid bacteria against hazardous microbes. Asian-Aust. J. Anim. Sci. 16(10):1550-1554. 
  9. Lin, C. W. and H. L. Chen. 1996. Screening and characterization of fungal cultures for a milk-clotting enzyme for use in an oriented style dairy product. J. Dairy Res. 63:459-466. 
  10. Gomes, A. M. P. and F. X. Malcata. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutic properties relevant for use as probiotics. Trends Food Sci. Technol. 10:139-157 
  11. Hirayama, K. and J. Raffter. 2000. The role of probiotic bacteria in cancer prevention. Microbes and Infection 2:681-686. 
  12. Mital, B. K. and S. K. Garg. 1992. Acidophilus milk products : manufacture and therapeutics. Food Reviews International 8:347-389. 
  13. Oliveira, M. N., I. Sodini, F. Remeuf and G. Corrieu. 2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 11:935-942. 
  14. Gilliland, S. E., S. S. Reilly, G. B. Kim and H. S. Kim. 2002. Viability during storage of selected probiotic Lactobacilli and Bifidobacteria in a yogurt-like product. J. Food Sci. 67 (8):3091-3095. 
  15. Wei, D. L. and S. C. Jong. 1983. Chinese rice pudding fermentation: fungal flora of starter culture and biochemical change during fermentation. J. Ferment. Technol. 61:573-579. 
  16. Shin, H. S., J. H. Lee, J. J. Pestka and Z. Ustunol. 2000. Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligasaccharides and inolin. J. Food Sci. 65(5): 884-887. 
  17. Kuo, C. Y., F. S. Wang and C. W. Lin. 1996. Factors affecting milk clotting activity of sweet leavening extract involved in coagulation of a yoghurt-like product. Food Chem. 55:129-131. 
  18. Montgomery, D. C. 1991. Experimented with a single factor : the analysis of varience. In Design and Analysis of Experiments, (Ed. D. C. Montgomery), p. 75-77. John Wiley & Sons, New York. 
  19. Bruno, F. A., W. E. V. Lankaputhra and N. P. Shah. 2002. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. J. Food Sci. 67(7):2740-2744 
  20. Vinderola, C. G., N. Bailo and J. A. Reinheimer. 2000. Survival of probiotic microflora in Argentinean yoghurts during refrigerated storage. Food Res. Int. 33:97-102. 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :
  • KCI :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 연관된 기능

DOI 인용 스타일