DOI QR코드

DOI QR Code

Effects of Yeast Growth Inhibiting and Yogurt Quality Improving with Lactobacillus paracasei and Lactobacillus rhamnosus

Lactobacillus paracasei와 Lactobacillus rhamnosus를 이용한 요구르트의 효모 성장 억제와 품질 향상 효과

  • Kim, Chul-Hong (Binggrae Company) ;
  • Nam, Myoung Soo (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2016.07.25
  • Accepted : 2016.11.22
  • Published : 2016.12.30

Abstract

Yeast can be post-contaminated by the equipment, producer, or air, and this can degrade yogurt quality. This study aimed to demonstrate the yeast inhibiting effect in fermented milk by adding Lactobacillus paracasei and Lactobacillus rhamnosus along with current fermenting lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. A certain amount of yeast was added to fermented milk samples that were soon after stored at variable temperatures, and the number of yeast cells was counted periodically. The swelling phenomenon caused by the gas produced by the yeast in fermented products was also observed. In the two experiments, compared to the control, the L. paracasei- and L. rhamnosus-added-groups showed much slower rate of yeast appearance and lower frequency of swelling phenomena. This suggests that using a mixture of L. paracasei and L. rhamnosus in fermented milk inhibits the growth of yeast. Furthermore, if the products are stored at $10^{\circ}C$, post-acidification is rarely seen in the experimental group compared to the control group. This means that the organoleptic flavor can be kept consistent from the production day till the expiration day, resulting in improved organoleptic quality for customers. In other words, the use of L. paracasei and L. rhamnosus in fermented milk will result in the following positive effects: improvement in storage stability by delaying yeast appearance, increase in quality consistency by inhibiting post-acidification, and improved organoleptic quality by enhancing texture and flavor.

References

  1. Aiba, Y., Suzuki, N., Kabir, A. M., Takagi, A. and Koga, Y. 1998. Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in agnotobiotic murine model. Am. J. Gastroenterol. 93, 2097-2101. https://doi.org/10.1111/j.1572-0241.1998.00600.x
  2. Bhowmik, T., Johnson, M. C. and Ray, B. 1987. Factors influencing synthesis and activity of ${\beta}$-galactosidase in Lactobacillus acidohpilus. J. Ind. Microbiol. Biotechnol. 2, 1-7.
  3. Chammas, G., Saliba, R., Corrieu, G. and Beal, C. 2006. Characterization of lactic acid bacteria isolated from fermented milk laban. Int. J. Food Microbiol. 110, 52-61. https://doi.org/10.1016/j.ijfoodmicro.2006.01.043
  4. Chung, K. T., Stevens, S. E. and Cerniglia, C. E. 1992. The reduction of azo dyes by the intestinal microflora. Crit. Rev. Microbiol. 18, 175-190. https://doi.org/10.3109/10408419209114557
  5. Davis, J. G. 1975. The microbiology of yogurt. pp. 245-263, ed., Academic Press, London, England.
  6. Gilliand, S. E. and Speck, M. L. 1997. Deconjugation of bile acids by intestinal lactobacilli. Appl. Environ. Microbiol. 33, 15-18.
  7. Havenaar, R., Brink, B. T. and Veld, J. H. 1992. Selection of strains for probiotic use. pp. 209-224. In: Fuller, R.(eds.), Probiotics. Chapman & Hall, New York, USA.
  8. Kang, T. J. 2009. Dfficacy and use of lactic acid bacteria. Biowave 11, 1-20.
  9. Kebede, A., Viljoen, B. C., Gadaga, T. H., Narvhus, J. A. and Lourens-Hattingh, A. 2007. The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk. Food Res. Int. 40, 33-38. https://doi.org/10.1016/j.foodres.2006.07.012
  10. Kim, T. W., Lee, J. H., Kim, S. E., Park, M. H., Chang, H. C. and Kim, H. Y. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131, 265-271. https://doi.org/10.1016/j.ijfoodmicro.2009.03.001
  11. Klaver, F. A. M. and Van der Meer, R. 1993. The assumed assimilation of cholesterol by Lactobacillus and Bifidobacterium bifidum is due to their bile salt deconjugation activity. Appl. Environ. Microbiol. 59, 1120-1124.
  12. Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., lee, J., Shin, H. and Holzapfel, W. 2011. Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145, 155-161. https://doi.org/10.1016/j.ijfoodmicro.2010.12.003
  13. Lee, J. L., Huh, C. S. and Baek, Y. J. 1999. Utilization of fermented milk and it's health promotion. Kor. J. Dairy Sci. Technol. 17, 58-71.
  14. Lee, J. Y., Kim, C. J. and Kunz, B. 2006. Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci. 72, 437-445. https://doi.org/10.1016/j.meatsci.2005.08.013
  15. Liu, S. Q. and Tsao, M. 2009. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions. Int. J. Food Microbiol. 135, 34-38. https://doi.org/10.1016/j.ijfoodmicro.2009.07.017
  16. Maire, B., Colin, H. and Cormac, G. M. G. 2006. Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72, 1729-1738. https://doi.org/10.1128/AEM.72.3.1729-1738.2006
  17. Moreira, M., Abraham, A. and De Antoni, G. 2000. Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature. J. Dairy Sci. 83, 395-400. https://doi.org/10.3168/jds.S0022-0302(00)74894-6
  18. Nam, Y. D., Chang, H. W., Kim, K. H., Roh, S. W. and Bae, J. W. 2009. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays. Int. J. Food Microbiol. 130, 140-146. https://doi.org/10.1016/j.ijfoodmicro.2009.01.007
  19. Shin, K. S., Kim, Y. T., Son, W. G., Seok, J. H. and Kim, S. H. 1997. Growth inhibition effect of E. coli O157:H7 and Salmonella typhimurium by lactic fermented milk products administrated orally in rabbit. J. Food Hyg. Safety. 12, 188-194.
  20. Shukla, S., Park, H. K., Kim, J. K. and Kim, M. 2010. Determination of biogenic amines in Korean traditional fermented soybean paste (Doen jang). Food Chem. Toxicol. 48, 1191-1195. https://doi.org/10.1016/j.fct.2010.01.034
  21. Salomskiene, J. and Macioniene, I. 2009. The influence of contamination yoghurt, Quark and semi-hard cheese by yeast on their sensory properties. Vet. Med. Zoot. 48, 72-76.
  22. Suriya, P., Sudha, K., Mathangi, S. K. and Thygarajan, D. 2012. Incidence of aflatoxin contamination and assessment of physico-chemical parameters in breakfat cereal. Int. J. Food Agric. Vet. Sci. 2, 13-19.
  23. Twetman, S. and Stechsen-Blicks, C. 2008. Probiotics and oral health effects in children. Int. J. Pediatr. Dent. 18, 3-10.
  24. Wang, Y. C., Yu, R. C. and Chou, C. C. 2004. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int. J. Food Microbiol. 93, 209-217. https://doi.org/10.1016/j.ijfoodmicro.2003.12.001
  25. Yang, E. J. and Chang, H. C. 2010. Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. Int. J. Food Microbiol. 139, 56-63. https://doi.org/10.1016/j.ijfoodmicro.2010.02.012