본 연구에서는 유산균 발효를 통하여 프로바이오틱 망고 주스를 생산하고자 하였으며, 이를 위하여 미호기성 조건으로 30℃에서 72시간 동안 망고 주스 발효를 실시하였다. 유산균 발효가 진행되는 동안 유산균수, pH, 산도, 환원당 및 유기산을 분석하였으며, 프로바이오틱 망고 주스를 4℃에서 4주간 저장하면서 유산균의 생존도를 측정하였다. 유산균 발효 72시간 후 pH는 초기 4.5에서 3.2로 감소하였으며, 환원당 농도는 초기 12%(w/v)에서 5.8%(w/v)로 감소하였다. 본 연구에 사용한 다른 유산균들과 비교하여 Lactobacillus plantarum의 경우 환원당을 가장 빠르게 대사하였으며 망고 주스의 pH를 가장 빠르게 감소시켰다. 프로바이오틱 망고 주스를 4℃에서 4주간 저장하는 동안 유산균수는 1.0 × 107 CFU/ml를 유지하였다. 이상과 같은 결과로부터 망고 주스는 프로바이오틱 음료의 생산에 적합하다는 것을 알 수 있었다.
본 연구에서는 유산균 발효를 통하여 프로바이오틱 망고 주스를 생산하고자 하였으며, 이를 위하여 미호기성 조건으로 30℃에서 72시간 동안 망고 주스 발효를 실시하였다. 유산균 발효가 진행되는 동안 유산균수, pH, 산도, 환원당 및 유기산을 분석하였으며, 프로바이오틱 망고 주스를 4℃에서 4주간 저장하면서 유산균의 생존도를 측정하였다. 유산균 발효 72시간 후 pH는 초기 4.5에서 3.2로 감소하였으며, 환원당 농도는 초기 12%(w/v)에서 5.8%(w/v)로 감소하였다. 본 연구에 사용한 다른 유산균들과 비교하여 Lactobacillus plantarum의 경우 환원당을 가장 빠르게 대사하였으며 망고 주스의 pH를 가장 빠르게 감소시켰다. 프로바이오틱 망고 주스를 4℃에서 4주간 저장하는 동안 유산균수는 1.0 × 107 CFU/ml를 유지하였다. 이상과 같은 결과로부터 망고 주스는 프로바이오틱 음료의 생산에 적합하다는 것을 알 수 있었다.
In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured d...
In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured during the fermentation period and the viability of the strains was determined under the storage conditions at 4℃ for 4 weeks. The lactic acid bacteria reduced the pH to as low as 3.2 from 4.5 within 72 h of fermentation. The substrate concentration was reduced to 5.8% (w/v) from 12% (w/v). Lactobacillus plantarum exhibited the fastest utilization of sugar and reduction of pH in the mango juice when compared to the other strains used. The viability of the cells was maintained at 1.0 × 107 CFU/ml throughout the storage period. From this investigation, it can be concluded that mango juice is suitable for the production of probiotic beverage.
In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured during the fermentation period and the viability of the strains was determined under the storage conditions at 4℃ for 4 weeks. The lactic acid bacteria reduced the pH to as low as 3.2 from 4.5 within 72 h of fermentation. The substrate concentration was reduced to 5.8% (w/v) from 12% (w/v). Lactobacillus plantarum exhibited the fastest utilization of sugar and reduction of pH in the mango juice when compared to the other strains used. The viability of the cells was maintained at 1.0 × 107 CFU/ml throughout the storage period. From this investigation, it can be concluded that mango juice is suitable for the production of probiotic beverage.
An alternative and profitable method of utilizing the surplus mangoes would be the probiotification if it could become widely accepted. In view of the above, the aim of the present research is to investigate the suitability of the mango juice for probiotification, evaluate the growth rate and substrate metabolism of selected probiotic lactic acid bacteria, and evaluate their viability in cold storage conditions. This study would give an opportunity to introduce a novel probiotic fruit (mango) drink with inherent health benefits.
대상 데이터
Mangoes used in this study were procured from local market of Kadapa and were washed with 1% HCl and peeled off manually. Pulp was recovered manually and up to 50 mg/l potassium metabisulfite was added in accordance with the degree of maturation and hygienic state of the mango fruits.
Probiotic lactic acid bacteria, Lactobacillus acidophilus (MTCC10307), Lactobacillus delbrueckii (MTCC911), Lactobacillus plantarum (MTCC9511) and Lactobacillus casei were obtained from Microbial Type Culture Collection Center (MTCC), Chandighar, India. The cultures were grown at 30℃ for 24 h in MRS (de Man, Rogosa, and Sharpe) broth and were used as an inoculum.
성능/효과
As shown in Fig. 1, the four lactic acid cultures grew rapidly in mango juice and reached to a viable cell population of greater than 1.0 × 109 CFU/ml after 40 h of fermentation at 30℃. Extending the fermentation time from 48 to 72 h did not result in a significant increase in viable cell counts.
delbrueckii, respectively. Although the mango juice had an initial pH value of 4.5, the four lactic acid cultures actively fermented the mango juice and lowered the pH to as low as 3.2 after 72 h of fermentation (Fig. 3).
All the four lactic acid bacteria survived under the low pH and high acidity conditions during 4 weeks of cold storage at 4℃. From the results of this study, it can be concluded that the mango juice could be used as one of the non-dairy raw material for lactic acid bacteria and the product could serve as a probiotic/health drink/beverage for vegetarians and fruit juice lovers and consumers who are allergic to dairy products. Further studies have to be focused on the characterization and evaluation of functional properties of the probiotic mango juice.
The main factors for loss of viability of probiotic organisms have been attributed to the decrease in the pH of the medium and accumulation of organic acid as a result of growth and fermentation [4, 18]. In this study, all the four lactic acid bacteria used were survived in the fermented mango juice with high acidity and low pH without addition of any nutrients. The results of this research suggest that the fermented mango juice might serve as a probiotic beverage for vegetarians or consumers allergic to dairy products.
plantarum produced significantly more acid during mango juice fermentation than the other three cultures examined. It was reported that acid production ability by lactic acid bacteria, especially post-incubation (post-acidification), affected the cell viability of probiotic bacteria including L. acidophilus and Bifidobacterium bifidum [6, 20].
The four lactic acid bacteria used in this study showed good growth in mango juice and found capable of rapidly utilizing mango juice for cell synthesis and lactic acid production without nutrient supplementation. Viable cell counts and cell production rate of the fermentation process for each strain are presented in Fig.
In this study, all the four lactic acid bacteria used were survived in the fermented mango juice with high acidity and low pH without addition of any nutrients. The results of this research suggest that the fermented mango juice might serve as a probiotic beverage for vegetarians or consumers allergic to dairy products.
acidophilus and L. plantarum decreased slightly during cold storage, but the cell viability of the two lactic acid bacteria remained at a considerably high level (>106 CFU/ml) after 4 weeks of cold storage. It is important to have a significant number of viable lactic acid bacteria present in the probiotic products for maximum health benefits [11, 21].
후속연구
From the results of this study, it can be concluded that the mango juice could be used as one of the non-dairy raw material for lactic acid bacteria and the product could serve as a probiotic/health drink/beverage for vegetarians and fruit juice lovers and consumers who are allergic to dairy products. Further studies have to be focused on the characterization and evaluation of functional properties of the probiotic mango juice.
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