The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Selection of Lactic Acid Bacteria suitable for Manufacture of Freeze-dried Coffee

동결건조커피 제조에 적합한 유산균 균주 선발

  • Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Lim, Sang Ho (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Han, Sung Hee (BK21 Plus, Institute for Biomaterials, College of Health Science, Korea University)
  • 고봉수 (남양유업(주) 중앙연구소) ;
  • 임상호 (남양유업(주) 중앙연구소) ;
  • 한성희 (고려대학교 생물신소재연구소)
  • Received : 2016.11.09
  • Accepted : 2016.12.15
  • Published : 2016.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Probiotic functional foods are known to have various functional effects such as intestinal regulation, modulation of immune system, reduction of allergies, and lowering of cholesterol. The purpose of this study was to select probiotic strain that is most suitable for freeze-dried coffee for the development of functional coffee products. The survival rate of probiotics, at drinking condition of coffee, at acid, at bile and after freeze-dried in coffee were measured on 1 strain isolated from commercial freeze-dried coffee, 8 strains used as fermented milk starter, 1 Bifidobacterium and 1 Bacillus coagulans. Bacillus coagulans showed the highest survival rate from $2.4{\times}10^7cfu/g$ to $2.0{\times}10^7cfu/g$ especially after freeze-drying. The results at drinking condition of coffee, at acid tolerance, at bile tolerance and at storage test showed significantly better survival rate of Bacillus coagulans than that of control (Lactobacillus casei). Especially, Bacillus coagulans showed 3.8-fold higher survival rate at acid tolerance (pH 1, 120 minutes) than control. Thus, the lactic acid-producing Bacillus coagulans is characterized as a probiotic strain suitable for functional coffee formulation and commercialization.

정장작용, 면역체계 조절, 알레르기 저감, 콜레스테롤 경감 등 여러 기능적 효능이 알려진 프로바이오틱스 건강기능 식품이 증가하고 있다. 본 연구에서는 기능성 커피 상품개발을 위하여 커피 배합에 최적인 probiotic 균주를 선발하고자 하였다. 국내외 유통 중인 동결건조커피에서 분리한 균주 1종, 발효유스타터로 사용되는 균주 8종, Bifidobacterium 1종, Bacillus coagulans 1종으로 동결건조 후 생존율, 커피 음용 환경 생존율, 내산성 및 내담즙성을 측정하였다. Bacillus coagulans는 초기균수 $2.4{\times}10^7cfu/g$에서 동결건조 후에도 $2.0{\times}10^7cfu/g$으로 높은 생존율을 나타냈고, 커피의 음용 환경, 내산성, 내담즙성 테스트에서도 대조균인 Lactobacillus casei 균에 비하여 우수한 생존율을 나타냈다. 특히, 내산성 테스트에서는 pH 1, 120분 조건에서 Bacillus coagulans이 대조군에 비하여 3.8배 높은 생존율을 나타냈다. 이에 포자형성을 특징으로 하는 유산생성 Bacillus coagulans 균제제를 기능성 커피 배합 및 상품화에 적합한 probiotic 균주로 판단하였다.

Keywords

References

  1. Benkovic M, Srecec S, Spoljaric I, Mrsic G, Bauman I. 2015. Fortification of instant coffee beverages-influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders. Journal of the Science of Food and Agriculture 95:2607-2618 https://doi.org/10.1002/jsfa.6989
  2. Borriello SP, Hammes WP, Holzapfel W, Marteau P, Schrezenmeir J, Vaara M, Valtonen V. 2003. Safety of probiotics that contain Lactobacilli or Bifidobacteria. Clin Infect Dis 36:775-780 https://doi.org/10.1086/368080
  3. Choi JB, Shin YW, Paek NS, Kim YM. 2004. Enfluence of herbal extract on lactic acid bacteria growth and cryoprotectants. Korean L Food & Nutr 17:286-293
  4. Dave R, Shah NP. 1997. Viability of probiotic bacteria in yoghurt made from commercial starter cultures. Int Dairy J 7:31-41 https://doi.org/10.1016/S0958-6946(96)00046-5
  5. Dunne C, O'Mahony L, Murphy L, Thornton G, Morrissey D, O'Halloran S. 2001. In vitro selection criteria for probiotics bacteria of human origin: Correlation with in vivo findings. Am J Clin Nutr 73:386S-392S https://doi.org/10.1093/ajcn/73.2.386s
  6. FAO/WHO. 2002. Guidelines for the evaluation of probiotics in foods. Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report. Food and Agricultural Organization of the United Nations and World Health Organization Working Group Report (online)
  7. Fuller R. 1991. Probiotics in human medicine. Gut 32:439-442 https://doi.org/10.1136/gut.32.4.439
  8. Gibson G. 2010. Bacillus coagulans as a probiotic, Food Science and Technology Bulletin. Functional Foods 7:103-109
  9. Gorbach SL. 2002. Probiotics in the third millennium. Dig Liver Dis S2-S7
  10. Hamilton-Miller J. 2003. The role of probiotics in the treatment and prevention of Helicobacter pylori infection. Int J Antimicrob AG 22:360-366 https://doi.org/10.1016/S0924-8579(03)00153-5
  11. Isolaure E, Kirjavainen PV, Salminen S. 2002. Probiotics: a role in the treatment of intestinal infection and inflammation. Gut 50:54-59
  12. Jalali M, Abedi D, Varshosaz J, Najjarzadeh M, Mirlohi M, Tavakoli N. 2012. Stability evaluation of freeze-dried Lactobacillus paracasei subsp. tolerance and Lactobacillus delbrueckii subsp. bulgaricus in oral capsules. Research in pharmaceutical sciences 7:31
  13. Kumar M, Verma V, Nagpal R, Kumar A, Behare PV, Singh B, Aggarwal PK. 2011a. Anticarcinogenic effect of probiotic fermented milk and chlorophyllin on aflatoxin-B1 induced liver carcinogenesis in rats. Br J Nutr 107:1006-1016
  14. Maathuis, AJH, Keller D, Farmer S. 2010. Survival and metabolic activity of the GanedenBC30 strain of Bacillus coagulans in a dynamic in vitro model of the stomach and small intestine. Beneficial Microbes 1:31-36 https://doi.org/10.3920/BM2009.0009
  15. Marshall RT, ed. 1992. Standard Methods for the Examination of Dairy Products, 16th ed. APHA, Washington, D.C.
  16. Matsuzaki, Takeshi, James Chin. 2000. Modulating immune responses with probiotic bacteria. Immunology and Cell Biology 78:67-73 https://doi.org/10.1046/j.1440-1711.2000.00887.x
  17. Ouwehand, Arthur C, Seppo Salminen, and Erika Isolauri. 2002. Probiotics: an overview of beneficial effects. Antonie Van Leeuwenhoek 82:279-289 https://doi.org/10.1023/A:1020620607611
  18. Park SJ, Kim DH, Paek NS, Kim SS. 2006. Preparation and quality characteristics of the fermentation product of ginseng by lactic acid bacteria (FGL). Journal of Ginseng Research 30:88-94 https://doi.org/10.5142/JGR.2006.30.2.088
  19. Pereira DIA, Gibson GR. 2002. Cholesterol assimilation by lactic acid bacteria and Bifidobacteria isolated from the human gut. Appl Environ Microbiol 68:4689-4693 https://doi.org/10.1128/AEM.68.9.4689-4693.2002
  20. Ravinder N. 2012. Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS Microbiol Lett 334:1-15 https://doi.org/10.1111/j.1574-6968.2012.02593.x
  21. Reid G, Jass J, Sebulsky MT, McCormick JK. 2003. Potential uses of probiotics in clinical practice. Clin Microbiol Rev 16:658-72 https://doi.org/10.1128/CMR.16.4.658-672.2003
  22. Salminen S, Boyley C, Boutron-Ruault MC, Cummings JH. 1998. Functional food science and gastrointestinal physiology and function. Br J Nutr 147-171
  23. Samar M, Zahar E, Leila N. 2013. The effect of heat process on the survival and increased viability of probiotics by microencapsulation. A review. Annals of Biological Research 4:83-87
  24. Sanders ME, Morelli L, Tomkins TA. 2003. Sporeformers as human probiotics: B. Sporelactobacillus and Brevibacillus. Compr Rev Food Sci F 2:101-110 https://doi.org/10.1111/j.1541-4337.2003.tb00017.x
  25. Saxelin M. 1997. Lactobacillus GG-A human probiotic strain with thorough clinical documentation. Food Rev Int 13:293-313 https://doi.org/10.1080/87559129709541107
  26. Vanos V, Bindschedler O. 1985. The microbiology of instant coffee. Food Microbiology 2:187-197 https://doi.org/10.1016/0740-0020(85)90034-6
  27. Zavaglia AG, Kociubinsky G, Perez P, de Antoni G. 1998. Isolation and characterization of Bifidobacterium strains for probiotics formulation. J Food Prot 61:865-873 https://doi.org/10.4315/0362-028X-61.7.865

Cited by

  1. 인스턴트커피 제조를 위한 커피추출조건 최적화 vol.30, pp.2, 2016, https://doi.org/10.9799/ksfan.2017.30.2.319
  2. Probiotics와 미세분쇄 원두커피가 첨가된 인스턴트 커피의 품질적 특성 vol.23, pp.8, 2016, https://doi.org/10.20878/cshr.2017.23.8.015