• Asian-Australasian Journal of Animal Sciences
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• 제18권1호
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• pp.102-106
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• 2005

This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at $37^{\circ}C$. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with $3.5{\times}10^7$ cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.345-348
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• 2004

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with $2.0{\times}\;10^6\;cfu/mL$ up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.

• 한국축산식품학회지
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• 제25권2호
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• pp.226-231
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• 2005

This study was carried out to find the physico-chemical attributes of yogurt base with Lactobacillus case; 00692 during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 44 hr and plateaued thereafter, and the titratable acidity increased up to 40 hr. The number of lactic acid bacteria sharply increased with $1.0\times10^7cfu/mL$ up to 48 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. In the result of electrophoresis, the band was the thickest at 44 hr and mostly disappeared at 72 hr fermentation. The present data showed that the range of optimum fermentation time for yogurt base using Lactobacillus casei 00692 was from 40 to 44 hr.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.865-870
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• 2017

요구르트는 유산균을 이용하여 제조한 대표적인 유발효식품이다. 국내 유통되고 있는 요구르트는 약 30개의 업체에서 생산되고 있으며, 최근 당 저감화 정책 실시로 저당제품이 출시되고 있다. 본 연구는 국내 시판되고 있는 액상타입의 요구르트를 수집하여 제품의 일반적인 특성을 조사하였고, pH, 산도, 당도, 점도, 호기성 혐기성 유산균수를 측정하여 기초자료로 사용하고자 하였다. 탈지분유(97%) 및 원유(57%)가 주된 원료로 높은 빈도로 사용되고 있으며, 발효스타터는 요구르트에 100% 이용되고 있으며 주로 수입균주가 이용되고 있다. 당은 sucrose, oligosaccharide, xylitol이 첨가되었고, 그 외 구연산, vitamin C, gum류 등이 요구르트의 기능성과 물성 등을 개선하고자 하는 부원료로 사용되고 있는 것을 확인하였다. 30종의 요구르트의 품질특성을 분석한 결과 pH는 3.6-4.6, 당도는 7.4-21.2%, 총산도는 0.4-0.9%, 호기성 유산균수 7.2-11.3 log CFU/mL, 혐기성 유산균수는 8.0-11.5 log CFU/mL로 분석되었다. 본 연구에서 도출된 시판 액상타입 요구르트의 품질분석 결과는 다양한 소재를 접목한 요구르트 개발의 품질규격설정의 기초자료로 유용 할 것으로 사료된다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.174-174
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• 2003

• Nutrition Research and Practice
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• 제12권5호
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• pp.415-425
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• 2018

BACKGROUND/OBJECTIVE: As aging progresses, the number of patients with cognitive impairment also increases. Cognitive function is not generally correlated with diet, and there is debate over that association. Thus, the present study aimed to investigate the association between dietary intake and cognitive function among adults aged 50 years or older. SUBJECTS/METHODS: Between July 2017 and March 2018, 324 adults aged over 50 years from Gwangju Sun-Han hospital participated in a dietary survey. The frequency of food intake and related information were collected using a semi-quantitative food frequency questionnaire (SQ-FFQ) and determining the mini-mental state examination (MMSE) level for 276 participants. The association between dietary intake and cognitive function was assessed by performing logistic regression analysis. RESULTS: Depending on the MMSE score, the participants' age, education level, inhabitation status, medications, alcohol consumption, sleep duration, physical activity, and short geriatric depression scale score were significantly different (P < 0.05). Moreover, those participant characteristics were associated with either decreased or increased odds ratios (OR) for the risk of mild cognitive impairment (MCI). Based on analysis of the participants' intake of 112 detailed food items, which were categorized into 20 food types, intakes of cooked white rice (< 2 times/day compared with ${\geq}3$ times/day) (P < 0.05), properly cooked rice with other grains and legumes (P < 0.001), fruits (P < 0.05), milk (low fat and normal) (P = 0.044), liquid-type yogurt (P = 0.019), and curd-type yogurt (P = 0.015) were found to significantly decrease the OR for the risk of MCI. CONCLUSIONS: Associations were significant between the risk of MCI and the intake of certain food types. Specifically, a moderate intake of cooked white rice and an adequate intake of whole grains, fruits, milk, and dairy products were associated with reduced risks of MCI among adults aged over 50 years.

• 한국토양비료학회지
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• 제46권6호
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• pp.579-584
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• 2013

The study was conducted to investigate changes in the characteristics of inorganic components during fermenting process of organic liquid fertilizers according to the type and ratio of microorganism and the amount of molasses when producing organic liquid fertilizers using sesame oil cake and rice bran. To select appropriate microorganisms, liquid fertilizers were produced through a 90-day fermentation process by adding mag-ggeo-li, yogurt, dried yeast, and leaf mold. The pH in liquid fertilizer was decreased, and then increased in all microorganism samples except the mag-ggeo-li sample. The EC was rapidly increased in all samples until the $10^{th}$ days after production, and showed no changes after the $60^{th}$ days in dried yeast and after the $30^{th}$ days in the other samples. The concentration of $NH_4$-N was generally increased with time. The concentration of $P_2O_5$ was rapidly increased until the $10^{th}$ days after production and was maintained at about 1% regardless of the type of microorganism. In terms of the characteristics of liquid fertilizers according to the ratio of selected dried yeast, the pH was decreased until the $30^{th}$ days after producing the liquid fertilizers, and then was increased regardless of the ratio of dried yeast. The EC was increased with time and showed no differences depending on the amount of dried yeast. The concentration of $NH_4$-N was increased with time and in proportion to the amount of dried yeast. In terms of the characteristics of liquid fertilizers according to the ratio of molasses, the pH was decreased with increasing the molasses. The EC and concentration of $P_2O_5$ were no differences according to the amount of molasses. When 3% molasses was added, the content of $NH_4$-N was 2.6 mg $L^{-1}$ at the beginning and was at 3,025 mg $L^{-1}$ on the $90^{th}$ days.

• 한국식품과학회지
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• 제22권4호
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• pp.421-425
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• 1990

본 실험에서는 균주의 특성에 따른 유산균수 시험방법의 적합 여부를 알아보기 위해 액상요구르트 제품들을 유효기간 중 여러 실험조건으로 비교 검토하였다. 비교한 실험조건은 배지(BCP, Elliker agar), 배양상태(aerobic, anaerobic), 희석수(saline, phosphate buffer), 희석방법 (10배, 100배)이었으며 $37^{\circ}C$에서 72시간 배양하였다. L. acidophilus 균주를 사용한 액상요구르트의 경우, 배지와 희석방법에 따른 차이는 거의 없었고 희석수와 배양상태에서는 약간의 차이가 있었다. L. jugurti 균주와 L. acidophilus +L. casei 혼합균주의 생우 배지 배양상태, 희석수에서 차이가 있었고 희석방법에는 거의 차이가 없었다. L. casei의 경우 배지, 희석방법에서 약간의 차이를 나타했으며 배양상태는 유산균수에 영향이 없었다. L. bulgaricus의 경우는 배지, 배양상태, 희석방법에 따라 차이가 있었고 희석수는 차이가 없었다. 그러므로 요구르트의 유산균수 측정은 균주의 종류에 따라 가장 좋은 실험조건을 선택하여 실시하는 것이 효과적인 시험방법으로 사료된다.

• 미생물학회지
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• 제36권2호
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• pp.161-165
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• 2000

국내 시판 19종의 드링크 및 18종의 액상 요구르트 제품에 함유된 2종의 유산균인 Lactobacilli 및 Bifidobacteria의 내산성을 인공위액(pH 1.5) 조건에서 비교 고찰되었다. 드링크 및 액상 요구르트 제품중 초기 Lactobacilli의 생존율은 각각 $10^8~10^{10}$ cfu/ml 및 $10^6~10^{10}$cfu/ml 범위 내에 있었다. 한편 드링크 요구르트 중 초기 Bifidobacteria의 생존율 $10^8~10^{10}$cfu/ml 이었다. 요구르트 제품중 Lactobacilli 및 Bifidobacteria의 생존율은 인공위액에 노출 시간이 증가함에 따라 점차 감소하는 경향을 나타내었으며 120분 노출시에 제품들간에 큰 차이를 나타내었다. (<$10^3~10^6$cfu/ml),캡슐을 함유한 요구르트 제품의 경우, 캡슐을 제외한 Mix는 인공위액에 30분에서 120분 노출시에 약$10^5$cfu/ml이상의 생존율을 나타내었으며 타사 제품과 유사한 거동을 보였다. 그러나 Bifidobacteria를 함유한 캡슐요구르트 제품의 경우 인공위액에 약 120문 노출시켰으때 타사 제품보다 생존율이 약10~737배 이상 증가하였다. 즉 Bifidobacteria의 내산성은 코팅물질을 사용한 캡슐로 봉입하였을 때 증가됨을 알 수 있었다.

• 한국식품영양학회지
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• 제31권5호
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• pp.604-615
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• 2018

The purpose of this study was to investigate the dietary habits of smokers and non-smokers among a few male university students residing in Changwon-si and factors that affect their smoking behavior. A self-administered questionnaire was conducted for a duration of one month in June 2015 (n=367). The results of this study showed that the breakfast skipping rate of the smoking group was significantly higher compared to the non-smoking group (p<0.001), and the smoking rate was significantly higher among those with more serious smoking problems (p<0.001). Compared to the non-smoking group, the smoking group showed significantly higher BMI (body mass index) (p<0.05) and demonstrated significant drinking habit of more liquid type yogurt among milk and dairy products and significantly more coffee mixes among fat, oils, and sugars (p<0.05). The results of multiple regression analysis showed the necessity to prepare smoking systems in school (t=-2.87, p<0.05), encumbrances to studies due to smoking (t=-3.59, p<0.001), and variables that affect smoking such as the number of close friends who smoke (t=4.17, p<0.001), BMI (t=3.08, p<0.05), and the level of problematic drinking (t=3.67, p<0.001). The results of this study suggest factors that must be considered in establishing smoking prevention education programs, anti-smoking policies, and strategies for university students.