Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria

유산균 생존율 향상을 위한 식품첨가물 등급의 동결보호제 탐색

  • 곽현정 (세계김치연구소 연구개발본부) ;
  • 이나라 (세계김치연구소 연구개발본부) ;
  • 김태운 (세계김치연구소 연구개발본부) ;
  • 이종희 (세계김치연구소 연구개발본부) ;
  • 최학종 (세계김치연구소 연구개발본부) ;
  • 장자영 (세계김치연구소 연구개발본부) ;
  • 박해웅 (세계김치연구소 연구개발본부)
  • Received : 2014.02.19
  • Accepted : 2014.07.22
  • Published : 2014.10.31
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Abstract

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

김치제조가 미생물첨가에 따른 발효조절로 패러다임이 변화함에 따라 김치에서 분리한 유용 미생물의 분말형 제제 기술을 위한 식품첨가등급의 우수한 보호제를 탐색하고자 하였다. 모든 실험균주에서 보호제를 사용할 경우 무처리구보다 높은 생존율을 나타내었고, 특히 10% 콩가루를 동결보호제로 사용하였을 때 90% 수준의 높은 보호효과를 나타내었다. 콩가루의 농도를 증가시킨 경우 동결건조 후 실험균주의 생존율은 농도 의존적으로 증가하지 않았다. 두 가지 보호제를 1:1의 비율로 조합하여 적용할 경우 생존율 향상에 관한 상승효과는 관찰되지 않았다.

Keywords

References

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