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

Su, Lieh-Chi; Lin, Chin-Wen; Chen, Ming-Ju

doi:10.5713/ajas.2005.409

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

Asian-Australasian journal of animal sciences, v.18 no.3, 2005년, pp.409 - 413

Su, Lieh-Chi (Department of Animal Science, National Taiwan University) , Lin, Chin-Wen (Department of Animal Science, National Taiwan University) , Chen, Ming-Ju (Department of Animal Science, National Taiwan University)

Abstract ▼ AI-Helper

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.

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문제 정의

The purpose of this study was to combine the physiological functionality of probiotics and the unique flavor and milk-clotting activity of culture filtrate from laochao for developing a new dairy product which was different from the commercial yogurt.

제안 방법

In order to study the effect of culture filtrate on probiotoic counts, various ratios (10-40%) of culture filtrates were used as milk-clotting agents. Bacterial counts, pH value, titratable acidity were evaluated at 0, 6, 12, 18, 24, 30 and 36 h.
Culture filtrates from a fermented rice product (laochao) were used as both a milk-clotting agent and a flavoring agent. In order to study the effect of culture filtrate on viability of probiotics, various ratios (10-40%) of culture filtrates were applied and probiotics counts, pH value and titratable acidity of Kou Woan Lao were evaluated. Results indicated both probiotic counts (Figure 1) increased with incubation time and maintained 107-108 CFU/ml after 6 h incubation with 10-30% culture filtrates.
The purpose of this study was to combine the physiological functionality of probiotics and the unique flavor and milk-clotting activity of culture filtrate from laochao for developing a new dairy product which was different from the commercial yogurt.

대상 데이터

The microstructure of the product was investigated by scanning electron microscopy (SEM). Samples were taken from the center of the curds, cut into 3x3x2 mm pieces, and fixed for 4 h in 0.7% glutardialdehyde. Specimens were washed twice with deionized water and dehydrated in 20, 40, 60, 80, 95 and 99.
The two strains of fungal cultures, Rhizopus javanicus (BCRC 30288) and Saccharomyces cerevisiae (BCRC 21685), from the Bioresources Collection and Research Center, Taiwan, ROC, were selected to inoculate steamed glutinous rice. Before use, R.

데이터처리

Data were analyzed using the general linear model procedure of the SAS software package (SAS/STAT, 1999), and Duncan’s multiple range test (Montgomery, 1991) were used to detect differences between treatment means.
Data were analyzed using the general linear model procedure of the SAS software package (SAS/STAT, 1999), and Duncan’s multiple range test (Montgomery, 1991) were used to detect differences between treatment means. Statistical significance was tested at the 5% level.

성능/효과

The probiotic Kou Woan Loa was prepared by adding culture filtrates and probiotics (Lactobacillus acidophilus and Bifidobacterium longum) to pasteurized (at 85°C for 30 min) skim milk containing 12% nonfat milk powder (Anchor, Wellington, New Zealand) and incubated at 37°C for 0-36 h. According our preliminary test, Kou Woan Lao inoculated with 0.3% L. acidophilus and 0.7% B. longum demonstrated the highest bacteria counts, ^-galactosidase activity, and L-(+) lactic acid levels, thus, 0.3% L. acidophilus and 0.7% B. longum were chosen.
In order to study the effect of culture filtrate on viability of probiotics, various ratios (10-40%) of culture filtrates were applied and probiotics counts, pH value and titratable acidity of Kou Woan Lao were evaluated. Results indicated both probiotic counts (Figure 1) increased with incubation time and maintained 107-108 CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L.
In order to study the effect of culture filtrate on viability of probiotics, various ratios (10-40%) of culture filtrates were applied and probiotics counts, pH value and titratable acidity of Kou Woan Lao were evaluated. Results indicated both probiotic counts (Figure 1) increased with incubation time and maintained 107-108 CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L.
The study results revealed that both L. acidophilus and B. longum exhibited excellent stability for 14 days of storage at 4°C in the Kou Woan Lao.
Figure 6 shows probiotic counts in Kou Woan Lao during refrigerated storage. The study results revealed that both L. acidophilus and B. longum exhibited excellent stability for 14 days of storage at 4°C in the Kou Woan Lao. The counts of L.

참고문헌 (20)

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상세보기
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상세보기
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상세보기
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DOI : 10.5713/ajas.2005.409 [무료]
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