Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Exploration of optimal Lactobacillus plantarum strains for curdling milk for yogurt and evaluation of physicochemical and sensory properties

호상 요구르트에 적합한 Lactobacillus plantarum strains 탐색 및 요구르트의 이화학적 및 관능 특성

  • Jeong, Seong-Yeop (Department of Microbial Institute for Fermentation Industry) ;
  • Lee, Yong Hyen (Department of Nanobiomechatronics, Hoseo University) ;
  • Kang, Suna (Department of Food and Nutrition, Hoseo University) ;
  • Shin, Bae Keun (Department of Food and Nutrition, Hoseo University) ;
  • Park, Sunmin (Department of Food and Nutrition, Hoseo University)
  • 정성엽 (발효미생물산업진흥원) ;
  • 이용현 (호서대학교 나노바이오트로닉스과) ;
  • 강선아 (호서대학교 기초과학연구소.식품영양학과) ;
  • 신배근 (호서대학교 기초과학연구소.식품영양학과) ;
  • 박선민 (호서대학교 기초과학연구소.식품영양학과)
  • Received : 2016.06.06
  • Accepted : 2016.07.04
  • Published : 2016.12.31
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Abstract

Since some strains of kimchi lactobacilli can curdle milk, they can be used for making yogurt. However, the best Lactobacillus plantarum strains for curdling milk for yogurt are still unknown. In this study, we determined the best L. plantarum strains for curdling milk, and the physicochemical properties of yogurts made using different L. plantarum strains were examined. Three strains of L. plantarum useful for curdling milk were identified (YD2, YD9, YD12). The number of lactobacilli was lower in yogurts made with L. plantarum than in those made with control, and among the L. plantarum strains tested, YD12 had the highest bacterial counts. However, the microbial count reached $6.3{\times}10^8CFU/mL$ after 24-h fermentation in all yogurts. The pH of the yogurts decreased after 12-h fermentation, while the acidity increased. The low pH and high acidity decreased the viscosity in all the three types of yogurts, because the acids disturbed gel formation due to protein denaturation. Sensory evaluation revealed that the YD12 group showed a high percentage of completion similar to the control group. YD2 and YD9 showed a high sourness value and low sweetness value, whereas YD12 yielded optimal values for all the organoleptic characteristics. Therefore, YD12 would be a high quality bacterial strain for use as a yogurt starter culture.

본 연구에서는 커드가 잘 생성 되는 김치 젖산세균을 탐색 및 동정을 통한 L. plantarum YD2, YD9, YD12을 분리하였으며, 분리한 젖산세균을 이용한 요구르트를 제조하여 이화학적인 특성을 알아보았다. pH와 산도의 변화는 발효시간에 따라 크게 달라졌으며, 12시간 이후 pH는 감소하는 반면 산도는 증가하였다. 점성의 경우 젖산세균의 pH와 산도에 따라 값의 변화가 있었고, pH가 낮고 산도가 높은 경우, 시간에 지남에 따라 점성 값이 감소하는 경향을 보았다. 이는 생성된 유기산이 단백질의 변성을 일으켜 요구르트 내 겔의 형성을 방해하여 점성을 떨어뜨리는 것으로 사료된다. 요구르트의 이화학적 실험 결과에 있어서 김치에서 얻어낸 젖산세균인 L. plantarum에서 커드를 형성하는 균주를 이용하여 요구르트를 제조하였을 때, 커드의 형성이 잘 이루어졌으므로, 요구르트 제조에 있어서 L. plantarum 젖산세균이 적합한 것으로 사료된다. 관능검사 결과, 대조군을 제외한 실험군 중 YD12군이 전체적인 기호도에서 가장 높은 값을 얻었으나 대조군에 비하여 낮은 값을 나타내었다. YD12군을 이용해 요구르트를 제조할 때 풍미와 신맛, 쓴맛을 보완시킨다면 시판되는 요구르트와 유사한 혹은 더 높은 기호도를 얻을 수 있을 것으로 기대한다. 김치 젖산세균을 이용한 요구르트 제조 시, 김치 젖산세균이 위산에 대해 내성을 가지고 있으므로 젖산세균이 장까지 잘 전달이 될 것 이라 기대한다.

Keywords

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