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NTIS 바로가기식품과학과 산업 = Food science and industry, v.51 no.1, 2018년, pp.72 - 80
조용수 (고려대학교 일반대학원 생명공학과) , 전수현 (고려대학교 일반대학원 생명공학과) , 이광원 (고려대학교 일반대학원 생명공학과)
Yogurt, which has long been consumed as a longevity food, is characterized by a large number of lactic acid bacteria. The sales of yogurt market have increased for the past three years due to research findings that the intestinal microbial environment is closely associated with many human diseases a...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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발효유는 무엇인가? | 발효유는 원유 또는 유가공품을 유산균 및 효모로 발효시킨 것으로 러시아의 생물학자 메치니코프(Elie Metchnikoff)가 불가리아 농민들의 장수비결이 발효유임을 발견한 이후로 많은 사람들이 관심을 가지게 되었다(Brown과 Valiere, 2004). 이후 계속된 연구로 발효유는 노년층의 골흡수(bone resorption)를 막아주며(Bonjour 등, 2013), 당뇨병 발생 위험을 낮춰주고(Margolis 등, 2011), 면역력을 증진시켜 주며(Makino 등, 2010), 사람의 인지능력 및 기억력에도 개선효과가 있음이 밝혀졌다(Crichton 등, 2010). | |
발효유에서 시간이 지남에 따라 생성된 산이 누적되어 유산균의 생장이 어렵게 되면 무엇을 첨가해야 도움이 되는 가? | 또한 발효유는 시간이 지남에 따라 생성된 산이 지속적으로 누적되어 그 조성이 변하고 유산균의 생장이 어렵게 된다(Kroger과 Weaver, 1973). 하지만 발효유 제조 시 시스테인, 유청 단백질, 산-카세인 가수분해물 또는 트립톤의 첨가를 통하여 비피더스균의 생존능력을 개선시킬 수 있으며 시스테인의 첨가를 통해 Streptococcus thermophilus의 생존능력을 개선시킬 수 있고(Dave과 Shah, 1998), 마늘즙 첨가를 통해 전반적으로 유산균의 생장이 촉진될 수 있는 등(Lee 등, 2009), 발효유 조성에 따라 발효유 내 유산균의 생존 능력을 향상시킬 수 있다. C 社의 비피더스균 함량이 유의적으로 감소함이 관찰됨에 따라 제품 조성에 대한 추가적인 연구가 필요한 것으로 사료된다. | |
발효유와 농후 발효유의 총 유산균수는 각각 어떻게 되는 가? | 국내 식품공전(MFDS, 2018b) 상에 명시된 기준 및 규격에 따르면, 발효유는 유산균의 함량에 따라 발효유와 농후 발효유로 나뉘며 발효유의 경우 총 유산균 수를 1 mL 당 1천만 마리 이상, 농후 발효유의 경우 1 mL 당 1억 마리 이상으로 기준 규격이 설정되어 있다. 또한, 현행 유산균 시험법은 식품공전 4. |
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