Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi

김치와 식초 유래 젖산균으로 발효시킨 오디와 실크 단백질을 첨가한 발효유의 물리 화학적 특성 연구

  • Jeong, Seong-Yeop (Microbial Institute for Fermentation Industry) ;
  • Kang, Suna (Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University) ;
  • Kim, Min Joo (Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University) ;
  • Kang, Eun Seon (Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University) ;
  • Wu, Xuangao (Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University) ;
  • Lee, Na Ra (Dept. of Nanobiotronics, Hoseo University) ;
  • Park, Sunmin (Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University)
  • Received : 2017.10.10
  • Accepted : 2017.12.01
  • Published : 2018.03.31
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Abstract

The purpose of this study was to produce mulberry extract and silk protein (MS) added yogurt fermented with vegetable lactic acid bacteria (Lactobacillus plantarum and Bacillus acidiproducens) and to determine their physicochemical properties and preference. The physicochemical properties were examined total phenol and antocyanins contents, viscosity, visible cell counts, chromaticity and sensory evaluation. Yogurt made with LP (PL) and BA (BA) had similar pH and titrable acidity and mulberry and MS addition made lower pH and higher titrable acidity than the control (YF) (p <0.05). The MS added yogurt exhibited adaptable acidity in the market. As expected, MS added yogurt had higher redness, and lower lightness and yellowness than no added one regardless of bacteria kinds, in chromaticity (p <0.05). MS added yogurt showed higher value of total phenols and anthocyanins than no MS added one. MS added yogurt also increased the number of live bacteria in the ascending order of than LP, BA, YF, LP + MS, and BA + MS. In sensory evaluation, BA + MS had the higher overall acceptance than the others. In conclusion, yogurt fermented with Lactobacillus plantarum and Bacillus acidiproducens was acceptable as much as the commercial Lactobacillus. Moreover, MS added yogurt fermented with Bacillus acidiproducens was the most preferred, based on physicochemical properties and overall acceptability for sensory evaluation.

본 실험에서는 오디와 실크 단백질을 첨가하고 식물성 젖산균인 Lactobacillus plantarum와 Bacillus acidiproducens로 발효시킨 기능성 발효유를 제조하고 이들의 발효유의 물리화학적 품질을 조사하고자 한다. 제조한 발효유의 물리화학적 특성과 품질은 발효유의 총 페놀 함량 및 안토시아닌 함량, 점도, 색도 값을 측정하고 기호도를 조사하여 결정하였다. LP와 BA로 제조한 발효유는 대조균주인 YF과 유사한 pH와 산도를 나타내었으나, 오디와 실크 단백질을 첨가한 발효유는 유의적으로 낮은 pH값와 높은 산도를 나타내었다. 발효유의 색도는 오디와 실크 단백질을 첨가한 발효유에서 높은 적색도와 낮은 명도, 황색도 값을 나타내었고, 생균수와 점도에서도 오디와 실크 단백질을 첨가한 발효유에서 높은 값을 나타내었다(p <0.05). 생균수의 경우 BA + MS, LP + MS, YF, BA, LP순으로 높은 값을 나타내었는데, YF를 기준으로 오디와 실크 단백질을 첨가한 발효유와 첨가하지 않은 발효유간의 유의적인 차이를 보였다. 관능평가에서도 오디와 실크 단백질을 첨가한 발효유에서 높은 선호도를 보였으며, 전체적인 기호도에서는 BA + MS, LP + MS, BA, YF, LP 순으로 높은 점수를 받았고 식초에서 얻은 균으로 제조한 발효유가 높은 선호도를 보였다. 결론적으로 김치 및 식초 유래 유산균으로 발효유는 기존에 상업적으로 사용하는 유산균으로 제조한 것과 물리화학적 특징에 차이가 없었다. 더 나아가 오디추출물과 실크 단백질을 첨가한 발효유는 오디추출물과 실크 단백질이 첨가되지 않은 발효유보다 물리화학적 품질도 향상되고, 기호도도 높여서 향후 제품화 가능성도 기대할 수 있겠다.

Keywords

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