Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Studies of Tarak, a Korean Traditional Fermented Milk Product

한국 전통 발효유 타락에 관한 연구 고찰

  • 윤진아 (케이씨대학교 식품영양학과) ;
  • 신경옥 (삼육대학교 식품영양학과)
  • Received : 2018.03.26
  • Accepted : 2018.03.28
  • Published : 2018.03.31
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Abstract

Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.

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References

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