Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of turanose as a cryoprotectant for the improvement of Baker's yeast storability

빵효모 저장성 향상을 위한 동결보호제로서의 투라노스 활용 연구

  • Bae, Go-Eun (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Choi, Seong-Won (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Byung-Hoo (Department of Food Science and Biotechnology, Gachon University) ;
  • Yoo, Sang-Ho (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University)
  • 배고은 (세종대학교 식품생명공학과) ;
  • 최성원 (세종대학교 식품생명공학과) ;
  • 이병호 (가천대학교 식품생명공학과) ;
  • 유상호 (세종대학교 식품생명공학과)
  • Received : 2022.01.12
  • Accepted : 2022.02.09
  • Published : 2022.04.30
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Abstract

In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker's yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker's yeast cells improved substantially with a cryoprotective medium containing turanose in a substitution-dependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker's yeast, which improved substantially upon storage at -20℃. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker's yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.

본 연구에서는 새로운 자당대체제인 투라노스의 동결건조 과정에서 빵효모로 널리 활용되고 있는 S. cerevisiae에 대한 동결보호 효과를 평가하였다. 빵효모 세포의 생존율은 동결보호제로서 투라노스를 첨가함에 따라 증가되는 것을 확인하였으며, 세포표면의 손상을 동결로부터 보호해주는 것을 규명하였다. 또한, 탈지유가 포함된 투라노스는 냉동보관 시(-20℃), 빵효모의 생존력이 크게 향상되는 것으로 확인되었으며, 이는 빵효모의 유통 과정에서 우수한 보존 효과를 기대할 수 있다. 따라서, 투라노스는 동결보호 능력이 강화된 신개념의 소재로서 활용이 기대된다.

Keywords

Acknowledgement

본 결과물은 농림축산식품부의 재원으로 농림수산식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었음(115035033HD020).

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