Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Investigation of the Lactic Acid Bacteria Content of Probiotic and Lactic Acid Bacteria Products: a Study on Changes in the Preservation Method of Probiotic Products

프로바이오틱스와 유산균 제품의 균수 함량과 보존방법에 따른 변화 연구

  • Kim, Young-Su (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Hwang, Sun-Il (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Sang-Tae (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Han, Na-Eun (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Hye-Young (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Hyun-Soo (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Park, Kwang-Hee (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment) ;
  • Yoon, Mi-Hye (Microbiology Team, Food and Drug Research Department, Gyeonggi-do Institute of Health and Environment)
  • 김영수 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 황선일 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 김상태 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 한나은 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 김혜영 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 김현수 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 박광희 (경기도보건환경연구원 식품의약품연구부 미생물팀) ;
  • 윤미혜 (경기도보건환경연구원 식품의약품연구부 미생물팀)
  • Received : 2018.08.28
  • Accepted : 2018.11.25
  • Published : 2018.12.30
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Abstract

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) and storage period (1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

연구는 2017년 국내에서 유통되는 유산균을 함유한 건강기능식품과 가공식품 120건에 대하여 프로바이오틱스 함량, pH와 산도를 분석하였다. 또한, 건강기능식품 중 프로바이오틱스 5개 제품에 대한 보존방법에 따른 변화를 조사하였다. 프로바이오틱스 제품 85건 중 2건이 표시량이하였고, 가공식품 35건은 모두 적합이었다. 프로바이오틱스 제품의 프로바이오틱스수, pH, 산도 평균은 각각 $1.2{\times}10^{10}CFU/g$ (표시량: $3.4{\times}10^9CFU/g$), 5.35, 1.29%이었으며, 가공식품 중 유산균 함유량 표시 식품 17건의 유산균수 평균은 $5.8{\times}10^8CFU/g$이었다. 프로바이오틱스 5제품의 보존온도($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, $40^{\circ}C$)와 보존기간(1, 3, 6개월) 경과에 따른 프로바이오틱스 함량 변화를 관찰한 결과, 보존기간 1개월에서 6개월 후 프로바이오틱스수 감소율은 평균 59%이었고, $4^{\circ}C$에서 가장 낮은 감소율과 $40^{\circ}C$에서 가장 높은 감소율을 나타내었다. 또한, 5개 제품 중 3제품에서 보존기간 1개월에서 3개월 경과 후 $40^{\circ}C$에서 70%이상 급격한 균수 감소를 관찰할 수 있었다. 따라서 프로바이오틱스 제품의 보존온도와 보관기간에 따른 변화를 고려할 때 프로바이오틱스 제품은 냉장보관을 권장하며 구입 후 되도록 단기간에 섭취하는 것이 바람직한 것으로 판단된다.

Keywords

References

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