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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.44 no.1, 2016년, pp.74 - 83
정민기 (부산대학교 식품공학과) , 김수인 (부산대학교 식품공학과) , 허남윤 (오산대학교 호텔조리계열) , 성종환 (부산대학교 식품공학과) , 이영근 (부산대학교 식품공학과) , 김한수 (부산대학교 식품공학과) , 정헌식 (부산대학교 식품공학과) , 김동섭 (부산대학교 식품공학과)
In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were ide...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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대두의 식품 선호도를 낮추는 요인은 무엇인가? | 대두는 높은 영양가와 기능성 성분들을 함유하고 있지만 낮은 소화율과 콩취로 인한 이취(off-flavor)가 식품선호도를 낮춘다고 알려져 있다. 이취의 생성 원인은 주로 lipoxygenase에 의한 것으로 이의 활성을 억제하기 위해 열처리법(hot-grinding method, rapid-hydration hydrothermal cooking)이나 기질추출법, 수증기 증류법 및 protease 처리법 등의 여러 방법이 시도되고 있으며[11, 30, 35]. | |
김치는 무엇인가? | 한편, 김치는 배추나 무를 주원료로 하여 저농도의 소금에 절여 파, 마늘, 젓갈, 생강 등의 양념을 혼합하여 발효시킨 우리나라의 대표적인 전통 발효식품으로 최근에는 김치의 효능에 관한 연구가 활발해지면서 김치 발효과정에 관여하는 젖산균에 대한 관심이 높아지고 있다. 김치 발효 젖산균으로는 Lactobacillus 속, Pediococcus 속, Sterptococcus 속, Leuconostoc 속, Weissella 속 등의 주요 발효균이 있으며 이들이 김치 발효에 있어 중요한 역할을 하는 것으로 알려져 있다[10, 21, 22, 41]. | |
젖산균은 어떤 물질로 보존성을 높이는가? | 젖산균은 탄수화물을 이용하여 젖산을 생성하는 미생물로서 오랫동안 산업에 이용되어 왔으며 발효 시 당, 단백질 및 지방성분 등을 이용하여 풍미를 증진시키고 영양학적 가치를 높여준다[43]. 또한, 유기산[43], 과산화수소[9, 12], diacetyl[27], 박테리오신 등의 물질로 인해 보존성을 증진시킨다[39]. 젖산균은 Schleifer와 ludwig(1995년)에 의해 형태, 발효형식, 생육조건 등을 통해 Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Tetagenococcus, Vagococcus, Weissella 속으로 분류되었다[50]. |
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