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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.30 no.3, 2017년, pp.395 - 404
윤진아 (케이씨대학교 식품영양학과) , 신경옥 (삼육대학교 식품영양학과)
Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers abou...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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유산균은 무엇인가? | 이러한 프로바이오틱스 중 가장 대표적인 미생물은 유산균(Lactic Acid Bacteria, LAB)이다. 유산균은 탄수화물을 발효시켜 젖산을 생성하는 균류를 말하며, 유제품·김치·젓갈 등의 식품에 풍부하게 존재한다. 유산균의 증식은 식품의 보존성을 높이는 동시에, 맛과 향을 개선하며, 최근 들어서는 앞서 이야기한 바와 같이 건강상의 이점 등이 발견되고 있다. | |
어떠한 균을 비피도박테리아라고 분류할 수 있는 기준이 되는 대사경로는? | 대체로 편성 혐기성 균이나 어떤 종은 낮은 농도의 산소에 저항성을 보인다(Meile 등 1997). 이 균의 특징 중 하나는 육탄당 대사경로인데, 육탄당을 젖산이나 초산으로 바꾸는 과정에서 fructose-6-(phosphate) phosphoketolase라는 효소가 특징적으로 작용하며, 이는 어떠한 균을 비피도박테리아라고 분류할 수 있는 기준이 되기도 한다(Monnet 등 1996). 또한 발효 과정에서 기체를 생성하지 않는다(Biavatti 등 2000). | |
비피도박테리아의 주된 발효기질은? | 적정 생장 온도는 36~38℃이나, 일부 계통은 41~43℃가 적정 온도이다. 주된 발효기질은 올리고당이며, 종별로 선호되는 올리고당의 차이는 있으나, 대체로 특정 탄수화물에 한정되지 않고, 다양한 올리고당을 이용할 수 있는 것으로 연구되었다(Tannock GW 1997; Alander 등 2001; Tzortzis 등 2005; Vernazza 등 2006; Waligora-Dupriet 등 2007; Macfarlance 등 2008). |
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