Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun

눈꽃동충하초(Paecilomyces japonica)를 첨가한 증편의 미생물학적 품질특성 및 저장성

  • Park Chan-Sung (Department of Food Science and Nutrition, Daegu Haany University) ;
  • Choi Mi-Ae (Department of Hotel Culinary Arts, Yangsan college) ;
  • Park Geum-Soon (Faculty of Food Science and Industrial Technology, Catholic University of Daegu)
  • 박찬성 (대구한의대학교 식품영양학과) ;
  • 최미애 (양산대학 호텔조리과) ;
  • 박금순 (대구가톨릭대학교 식품산업학부)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

Keywords

References

  1. Park, CS, Kwon, CJ, Choi, MA, Park, GS and Choi, KH : Antibacterial activides of Cordyceps spp., mugwort and pine needle extracts. Korean J. Food Preservation 9(1):102, 2002
  2. Park, CS, Kwon, CJ, Choi, MA, Park, GS and Choi, KH : Antioxidative and nitrite scavenging activities of Cordyceps mititaris extracts. Korean J. Food Preservation 9(1): 109, 2002
  3. Koh, JB and Choi, MA : Effect of Paecitomyes japonicaon lipid metabolism in rats fed high fat diet. J. Korean Soc. Food Sci. Nutr., 32(2):238, 2003 https://doi.org/10.3746/jkfn.2003.32.2.238
  4. Koo, BS and Lee, MS : Effects of Cordyceps militaris extract powder on plasma lipids and glucose in rats Korean Food Culture, 19(2):217, 2004
  5. Shin, HW, Kim, HW, Choi, EC, Toh, SH and Kim, BK : Studies on inorganic composition and immunopotentiatmg activity of Ganoderma lucidum in Korea. Kor. J. Pharmacogn., 16(4):181, 1986
  6. Shim, SM, Im, KH, Kim, JW, Lee, UY, Shim, MJ, Lee MW and Lee, TS : Studies on immuno-modulatory and antitumor effects of crude polysaccharides extracted from Paecitomyes sinctairii. Korean J. Mycology. 31(3):155, 2003 https://doi.org/10.4489/KJM.2003.31.3.155
  7. Bang, HY, Park, MH and Kim, GH : Quality characteristics of Kochujang prepared with Paecitomyes japonica from silkworm. Korean J. Food Sci. Technol., 36(1) :44, 2004
  8. Kwon, DJ : Quality improvement of Kochujang usingCordyceps sp.. Korean J. Food Sci. Technol., 36(1):81, 2004
  9. Yang, BK, Jeong, SC, Hur, NJ, Ha, SO, Kim, KY, Kym, KH, Yun, JW, and Song, CH : Hypoglycemic effects of extracts of soybean paste containing mycelia of mushrooms in streptozotocin - induced diabetic rats. Korean J. Mycology. 28(3):126, 2000
  10. Park, GS, Park, CS, Choi, MA, Kim, JS, Cho, HJ : Quality characteristics of Jeung-pyun added with concentrations of Paecitomyces japonica powder. Korean J. Soc. Food. Cookery Sci., 19(3):354, 2003
  11. Park, GS, Youn, KS, Hwang, SH, Cho, HJ and Kim, JS : Optimization for the preparation of Jeung-pyun with added Paecitomyces japonica powder, Using a response surface methodology. Korean J. Soc. Food. Cookery Sci., 19(4):504, 2003
  12. An, SM, Lee, KA and Kim, KJ : Quality characteiistics of Jeung-Pyun according to the leavening agents. Korean J. Human Ecology, 5(1):48, 2002
  13. Yoon, SJ : Quality Characteristics of Jeungpyun with different mtios of Makkulli leaven to water. Korean J. Soc. Food. Cookery Sci., 19(1):11, 2003
  14. Yoon, SJ : Mechanical and sensory characterisdcs of Jeungpyun prepared with different fermentation time. Korean J. Soc. Food. Cookery Sci., 19(4):423, 2003
  15. Park, YS and Suh, CS : Changes in soluble protein, free ammo acid and starch of Jeungpyun dough during fermentation. Korean J. Soc. Food. Cookery Sci.,11(3):282, 1995
  16. Park, YS and Suh, CS : Changes in pH, acidity, organicacid and sugar content of dough for Jeungpyun during fermentation. Korean J. Dietary Culture, 9(4):329, 1994
  17. Choi, YH, Jeon, HS and Kang, MY : Sensory and rheological properties of Jeungpyun made with various additives. Korean J. Soc. Food. Cookery Sci., 12(2):200, 1996
  18. Kim, KS and Lee, SY : The quality and storage characteristics of Jeung-Pyun prepared with Opuntia ficus- india var. Saboten powder. Korean J. Soc. Food. Cookery Sci., 18(2):179, 2003
  19. Yoon, S, Lee, CJ, Park, HW, Myung, CO, Choi, EJ and Lee, JJ : Effect of raw soy flour addtion to Jeung-Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza. Korean J. Soc. Food Sci., 16(3):267, 2000
  20. Lee, ZS and Rhee, TW : Studies on the microflora of Takju brewing. Korean J. Microbiol. Bioeng., 8(2):116, 1970
  21. Jung, DS, Lee, YK and Lim, KW : Characteristics of fermented fruit and vegetable mixed broth using by bacteriocm-producting lactic acid bacteria and yeast. Korean J. Food Sci. Technol., 32(6):1358, 2000
  22. Choi, C, Kim, S, Choi, HJ, Woo, HS and Lee, HD : Traditional Andong sikhe prepamtion using lactic acidbacteria and yeast. Korean J. Food Sci. Technol., 30(4):948, 1998
  23. Park, JC, O, M, Cha, JY and Jo, YS : Isolation and identification of the high-glutathione producing Saccharomyces cerevisiae FF-8 from Korean traditional rice wine and optimal producing conditions. Korean J. Soc. Agric. Chem. Biotechnol., 46(4):348, 2003
  24. Yu, KW, Oh, SH, Choi, YS, Hwang, WJ and Suh, HJ : The reduction effects of yeast hydrolysate SCP-20 on premenstural syndrome. J. Korean Soc. Food Sci. Nutr., 30(5): 1000, 2001
  25. Hong, JU, Kim, IH, Yu, SH, Lee, HS, Kwon, OS, Min, BJ, Lee, WB, Son, GS and Kim, JM : The Effects of yeast hydrolysate SCP-20 on reproductive function in male mice. J. Korean Soc. Food Sci. Nutr., 33(2):451, 2004 https://doi.org/10.3746/jkfn.2004.33.2.451
  26. Friend, BA and Shahani, KM : Antitumor properties of Lactobacilli and dairy products fermented by Lactobackilli. J. Food. Prot, 47:717, 1984
  27. Kim, HY, Bae, HS and Baek, YJ : In vivo antitumor effects of lactic acid bacteria on sarcoma 180 and mouse Lewis lung carcinoma. J. Korean Cancer Assoc., 23:188, 1991
  28. Jung, DS and Lee, YK : Development of femiented isotonic beverage with anticariogenic activity using bacteriocin-producmg lactic acid bacteria. J. Korean Soc. Food Sci. Nutr., 31(3):399, 2002 https://doi.org/10.3746/jkfn.2002.31.3.399
  29. Swanson, KMJ, Busta, FF, Peterson, EH and Johnson, MG : Colony count methods. Compendium of methodsfor the microbiological examination of foods. 75-95p. 3rd ed. American Public Health Association, Washington D.C. 1992
  30. A.O.A.C. : Qfficial methods analysis. 14th ed., Association of Official Analytical Chemists. Washngton D.C., 1984
  31. So, MH, Lee, YS and Noh, WS : Improvement in thequality of Takju by a modified Nuruk. Korean J. Food &. Nutr., 12(4):427, 1999
  32. Im, SB, Jwa, MG, Mog, CG, Park, YS and U, GJ : Changes in microbial counts, enzyme activity and qualityof Foxtail Millet Takju treated with high hydrostatic pressure during storage. Korean J. Food Sci. Technol., 36(2):233, 2004
  33. Kang, HW, Kwon, TJ and Lee, IK : Studies on brewingconditions of Takjoo with commercial enzyme. (Part 1) Influence of Lactobacilli in Takjoo Brewing. Korean J. Microbiol. Bioeng., 3(1):35, 1975
  34. Park, YS and Suh, CS : Changes in chemical properties of Jeungpyun product dough during fermentation. Korean J. Soc. Food. Cookery Sci., 12(3):300, 1996
  35. Daeschel, MA, Fleming, HP and Mcfeeters, RF : Mixed culture fermentation of cucumber juice with LactobaciUus pIantarum and yeasts. J. Food. Sci., 53(3):862, 1988 https://doi.org/10.1111/j.1365-2621.1988.tb08972.x