KR880002178B1 - Process for yoghurt - Google Patents
Process for yoghurt Download PDFInfo
- Publication number
- KR880002178B1 KR880002178B1 KR8205211A KR820005211A KR880002178B1 KR 880002178 B1 KR880002178 B1 KR 880002178B1 KR 8205211 A KR8205211 A KR 8205211A KR 820005211 A KR820005211 A KR 820005211A KR 880002178 B1 KR880002178 B1 KR 880002178B1
- Authority
- KR
- South Korea
- Prior art keywords
- lactic acid
- yit
- acid bacteria
- phage
- culture
- Prior art date
Links
- 238000000034 method Methods 0.000 title description 3
- 235000013618 yogurt Nutrition 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 74
- 241000894006 Bacteria Species 0.000 claims abstract description 43
- 239000004310 lactic acid Substances 0.000 claims abstract description 37
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 37
- 235000013361 beverage Nutrition 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 235000015140 cultured milk Nutrition 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 235000020244 animal milk Nutrition 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 abstract description 6
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 244000199866 Lactobacillus casei Species 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 abstract 1
- 229940017800 lactobacillus casei Drugs 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 231100000331 toxic Toxicity 0.000 description 8
- 230000002588 toxic effect Effects 0.000 description 8
- 230000009089 cytolysis Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000002101 lytic effect Effects 0.000 description 6
- 239000002609 medium Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001389929 Lissotriton helveticus Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000008029 eradication Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 239000006481 glucose medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011419 induction treatment Methods 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 230000001320 lysogenic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020138 yakult Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
제1도는 각종 유산균의 인공위액에 대한 내성(耐性)을 조사한 실험 결과를 표시하는 도표.1 is a chart showing the results of experiments that investigated the resistance to artificial gastric juice of various lactic acid bacteria.
본 발명은 락토바실루스. 카제이에 속하는 신균주(新菌株)를 사용하여 유산균음료를 제조하는 방법에 관한 것이다. 동물의 젖을 유산균으로서 발효시켜서 얻어진 발효유에 적당한 감미료, 향료 과즙등을 첨가하거나, 희석, 균질화등의 처리를 실시하여 발효유 혹은 유산균음료(본 발명에 있어서는 이들의 양쪽을 포함하는 의미에서 유산균 음료라고 한다)를 제조하는 것은 일찍부터 행해지고 있다. 유산생균을 함유하는 것에 의하여 단순한 기호성 음료의 범위를 초월한 보건음료인 것을 기대되는 유산균음료의 제조에 있어서는 사용하는 유산균은 제품중에서 장기간 생존 가능함과 아울러 사람의 위산이나 소화액에 대한 내성이 좋은 것이 아니면 안되는 것은 물론이나, 근년 유산균음료에 대한 수요의 증대에 따르는 대형의 발효탱크를 사용한 극히 대규모인 발효가 행하여 지도록 되었기 때문에 상기한 모든 특성에 부가하여 발효공정에 있어서의 균의 증식성이나 안정성의 양호여부가 종래 이상으로 중요시됨에 이르렀다.The present invention is Lactobacillus. It relates to a method for producing a lactic acid bacteria beverage using a new strain belonging to the case. Fermented milk or lactic acid bacteria beverage (in the present invention, both are referred to as lactic acid bacteria beverages) by adding appropriate sweeteners, flavoring juices, etc. to the fermented milk obtained by fermenting the milk of the animal as lactic acid bacteria, or by diluting or homogenizing. ) Is being done early. In the production of lactic acid bacteria beverages that are expected to be health beverages beyond the range of simple beverages by containing lactic acid bacteria, the lactic acid bacteria used must be able to survive in the product for a long time and have good resistance to human stomach acid and digestive fluid. Of course, in recent years, extremely large-scale fermentation is carried out using a large fermentation tank in accordance with the increasing demand for lactic acid bacteria beverages. Therefore, in addition to all the above-mentioned characteristics, the growth and stability of bacteria in the fermentation process are satisfactory. Has come to be considered more important than the prior art.
즉, 1회의 발효의 규모가 크게 되면 만일 발효에 이상이 발생할 때의 손실도 막대한 것으로 되므로, 발효 공정의 관리가 엄격화 되는 것뿐으로서 균자체의 증식특성의 개선도 요망되도록 된 것이다.In other words, if the size of one fermentation is large, the loss in case of abnormality in fermentation is also enormous, so that the management of the fermentation process is strict and the improvement of the growth characteristics of the fungi itself is also desired.
본 발명은 상술한 바와 같은 요청을 배경으로 하여 행하여진 유산균음료 제조용 유산균의 개량에 관한 연구의 성과로 완성된 것으로서, 자체에서 독성 파아지를 생산하는 일이 없는 락토바실루스. 카제이 YIT-9029(미생물공업연구소 균주기탁수리 제5852호)를 발효용 유산균으로서 사용하는 것에 따라 발효중의 용균 사고의 가능성을 해소한 유산균 음료의 제조법의 발명이다.The present invention has been completed with the results of the study on the improvement of lactic acid bacteria for the production of lactic acid bacteria beverages made on the background of the request as described above, lactobacillus does not produce toxic phage on its own. It is the invention of the manufacturing method of lactic acid bacteria drink which eliminated the possibility of the lysis accident during fermentation by using Kasei YIT-9029 (Microbiological Research Institute strain deposit repair No. 5852).
상기한 본 발명의 제조법에 있어서 사용하는 유산균은 본 발명자 등이 락토바실루스. 카제이 YIT-9018(미생물공업연구소 균주기탁 제4751호)에 프로파아지 제거처리를 실시하여 창제한 신균주로서, 유산균음료 제조용의 유산균으로서 극히 우수한 특성을 보유하고 있다.The lactobacillus used in the manufacturing method of this invention mentioned above is lactobacillus by this inventor. It is a new strain created by carrying out a phage removal treatment in Kasei YIT-9018 (Microbial Research Institute Strain Deposit No. 4751), and has extremely excellent characteristics as a lactic acid bacterium for producing lactic acid bacteria beverage.
그 주요한 것을 표시하면 다음과 같다.The main ones are as follows.
① YIT-9018은 발효공정에 있어서의 증식성이 좋으며, 극히 풍미가 양호한 제품을 주어 제품중에서의 생존성이 좋고, 또 사람의 위산이나 소화액에 대한 내성이 우수한등, 공지의 유산균중에서도 현저하게 우수한 특성을 보유하는 것에 의하여 유산균음료 야쿠르트(등록상표)등의 제조에 실용되어 있는 균주인바, YIT-9029는 상기한 YIT-9018의 특별한 장점을 모두 승계하고 있다.① YIT-9018 has good proliferation in fermentation process, gives products with very good flavor, has good survivability in products, and is excellent among known lactic acid bacteria such as excellent resistance to gastric acid and digestive fluid of human. YIT-9029 inherits all of the special advantages of YIT-9018 described above, which is a strain that is practical for the production of lactic acid bacteria beverages Yakult (registered trademark).
② 보통행하여지는 정도의 잡균혼입방지 수단을 강구하는 것만으로서 파아지 감염에 의한 용균사고를 없게 할 수 있다.② It is possible to eliminate lytic accidents caused by phage infection only by taking measures to prevent the mixing of common bacteria.
즉, 사용균이 용원균으로서 무엇인가의 원인에 의하여 자체 독성 파아지를 출현시키고, 이것을 방출하여 용균하는 성질을 보유하는 경우에는 외래 파아지에 감염하여 용균하는 경우와 달리 발효탱크나 유배지(乳培地)의 살균을 어떻게 철저하게 행하여도 용균 사고를 근절시킬 수는 없으나, YIT-9029는 독성 파아지 출현의 원인으로 되는 프로파아지를 보유하지 않기 때문에 상술한 바와 같은 내부발생적인 원인에 의한 용균을 일으킬 염려가 없다(YIT-9029의 특징의 상세에 대해서는 후에 설명한다).In other words, when a used bacterium emerges as a lysogenic bacterium and causes its toxic phage to be released and retains its lytic properties, the fermentation tank or broth is different from the case of infection with foreign phage. No thorough sterilization of lysates can prevent eradication of lytic accidents. However, YIT-9029 does not possess a phage that causes the appearance of toxic phages. (The details of the features of YIT-9029 will be described later).
따라서, 본 발명의 제조법에 의하면, 상기한 독성 파아지의 출현에 의한 용균의 염려가 없으므로 종륜의 보존이나 스타아터 조제를 포함한 전 제조공정의 괸리가 용이하며, 용균에 의한 예측할 수 없는 손해를 입는 일도 없다.Therefore, according to the production method of the present invention, there is no fear of lysis caused by the appearance of the toxic phage, and thus, the pre-production process including the preservation of the longitudinal ring and preparation of the star coat is easy, and the unpredictable damage caused by the lysis also occurs. none.
또한 제품의 품질은 현재 시판되어 있는 유산균 음료의 어느 것과 비해서도 우수할지언정 열등되지 않는 것이다. 이것은 용원균인 YIT-9018을 사용하는 제법과 같이 제품품질은 양호하여도 용균사고를 일으키는 가능성이 있는 제법이나 용균의 염려는 없더라도 제품품질에 불만족한 점이 있는 제법등, 일장일단이 있었던 종래의 제법에 비하면 큰 잇점이 있다.In addition, the quality of the product is not inferior to that of any other commercially available lactic acid beverage. This is the same as the manufacturing method using YIT-9018, which is a yongwongyun, which has a good product quality, and a method that may cause lytic accidents, or a method that is unsatisfactory in product quality even without concern for lytic bacteria. Compared with the big advantage.
YIT-9029에 대하여 또 다시 상세히 설명하면, 이 균은 본 발명자등이 YIT-9018의 우발적 용균에 관한 연구의 결과 확인한 용균원인, 즉 YIT-9018에 용원화하고 있어 친주(親株)도 면역성을 표시하지 않은 독성 파아지를 출현시키는 일이 있는 파아지 FSW를 YIT-9018에서 유발처리에 따라 제거하여 얻어진 것이다. YIT-9029가 YIT-9018에서 프로파아지 FSW를 제거한 균주인 것에 의하여 벌써 독성 파아지를 출현시키는 일이 없는 것인 것은 후기한 실험예가 표시하는 바와 같다.When the YIT-9029 is described in detail again, this bacterium is lysed to YIT-9018, which is a lytic source confirmed by the present inventors as a result of the study on accidental lysis of YIT-9018, and the parent strain also displays immunity. Phage FSW, which may give rise to nontoxic toxic phages, was obtained by induction treatment in YIT-9018. The fact that YIT-9029 is a strain from which phage FSW has been removed in YIT-9018 does not already cause toxic phages, as indicated by the later experimental example.
한편, 이 균주는 YIT-9018에서 프로파이지 FSW를 제거한 것 뿐이므로 전술한 바와 같은 YIT-9018의 바람직한 특성은 모두 승계하고 있는 것이다.On the other hand, since this strain only removes the propage FSW from YIT-9018, all of the desirable properties of YIT-9018 as described above are inherited.
다음에 YIT-9029의 균학적 성질을 표시한다(이것들은 YIT-9018의 성질과 전연 동일한 것이다.).Next, the bacteriological properties of YIT-9029 are indicated (these are the same as those of YIT-9018).
[제1표][Table 1]
본 발명에 의한 유산균음료의 제조법은 유산균으로서 YIT-9029를 사용하는 것 이외에는 하등의 제한이 없으며, 또 YIT-9029의 배양에도 특별한 주의는 불필요하므로, 스타아터 조제공정, 발효공정 및 그후의 가공공정에 관한 상세한 설명은 생략한다. 이미 설명한 바와 같이 독성 파아지 출현에 의한 용균의 염려가 없고, 따라서 그 예지 또는 조기발견을 위한 검사가 불필요한 만큼 공정관리는 간략화된다.The production method of the lactic acid bacterium beverage according to the present invention has no limitation except that YIT-9029 is used as the lactic acid bacterium, and special care is not required even for the cultivation of YIT-9029. Detailed description thereof will be omitted. As already explained, process control is simplified as there is no concern for lysis due to the appearance of toxic phage, and thus no need for prognostic or early detection.
또한 본 발명에 의한 유산균음료의 제조명에 있어서는 유산균으로서 YIT-9029이외의 비(非)용원균을 필요에 따라 병용할 수가 있다.In addition, in the manufacturing name of the lactic acid bacterium beverage according to the present invention, non-yong bacteria other than YIT-9029 can be used together as necessary as lactic acid bacteria.
이하, 실험에, 및 실시예를 표시하여 본 발명을 설명한다.Hereinafter, the present invention will be described by experiments and examples.
[실험예 1]Experimental Example 1
YIT-9029 또는 YIT-9018을 멸균한 10% 탈지분유배지에서 48시간 배양한다. 이어서 탈지분유 10%, 글루코오스 3%를 포함한 멸균 배지에 상기한 배양에 의한 배양액을 1%V/V) 접종하여 37℃로서 산도가 10이상으로 될 때까지 배양을 행한다(이하 본 실험예에 있어서 배양액 이라고 할 때는 이 배양에 의한 배양액을 의미한다.).Incubate the YIT-9029 or YIT-9018 in sterile 10% skim milk media for 48 hours. Subsequently, 1% V / V of the culture solution by the above culture was inoculated into a sterile medium containing 10% skim milk powder and 3% glucose, and cultured at 37 ° C. until the acidity became 10 or more (hereinafter, in the present experimental example). When referred to as a culture medium, it means a culture solution by this culture.).
상기한 조작을 상기 2종류의 균에 대하여 각 50회행하여 각 배양 중의 생균수 및 파아지 FSW 및 독성파아지 FSV의 수를 조사하였다.The above operation was performed 50 times for each of the two types of bacteria, and the number of viable cells and phage FSW and toxic phage FSV in each culture were examined.
그 결과, 생균수는 어느 균주의 배양액도 1×109-4×109/ml로서 거의 차가 없었으나, 파아지 수에는 현저한 차이가 확인되었다. 즉, YIT-9018의 배양액으로부터는 50예 전체에 대하여 105/ml 전후의 파아지 FSW가 검출되고, 또한 10예에서는 102/ml 전후의 파아지 FSV가 검출된 것에 대하여 YIT-9029의 배양액에서는 어떻한 파아지도 검출되지 않았다.As a result, the number of viable cells was almost no difference in the culture solution of any strain as 1 × 10 9 -4 × 10 9 / ml, but a significant difference was observed in phage count. That is, from the culture broth of YIT-9018 is a 10 5 / ml phage FSW before and after the detection, based on the total 50 cases, and in 10 cases at 10 2 / ml culture of YIT-9029 with respect to the front and rear of the phage FSV is detected about No phage was detected.
다음에 1×108정도의 YIT-9018을 포함하는 MRT 배지 10ml에 상기한 배양액의 상부 청정부분 3ml을 혼합하여 37℃로서 하루밤 배양하여 용균발생의 유무를 관찰하였다(단, 파아지 FSV가 검출되지 않았던 배양액에 대해서는 각, 균당 10예를 임의로 선택하여 시험하였다.).Next, 3 ml of the upper clean portion of the culture medium was mixed with 10 ml of MRT medium containing YIT-9018 of about 1 × 10 8 , and cultured overnight at 37 ° C. to observe the presence of lysis (but no phage FSV was detected). For the cultures that did not, 10 cases per bacteria were randomly selected and tested.).
그 결과를 제2표에 표시한다.The results are shown in the second table.
[제2표][Table 2]
[실험예 2]Experimental Example 2
탈지분유 10%, 포도당 3%의 배지 1ℓ를 가열 멸균하여 37℃로 냉각한후, 사전에 준비한 YIT-2029의 스타아터 1%를 접종하여 37℃로서 48시간 배양하였다. 배양후 생균수 및 산생성량(배양액 10ml를 중화하는데 소요된 0.1N NaOH 용액의 ml수를 「산도」로 하여 표시하였다)을 측정하였다. 별도로 대조하여 락토바실루스. 카제이의 표준균주인 L. 카제이 ATCC 393 및 YIT-9018을 사용하여 동일하게 배양을 행하여 생균수 및 산 생성량을 측정하였다.After heating and sterilizing 1 L of skim milk powder and 3% of
[제3표][Table 3]
[실시예 1]Example 1
탈지분유 10%, 포도당 3%의 배지 1ℓ를 가열멸균하여 37℃로 냉각한 후, 여기에 사전에 준비한 유산균의 스타아터를 1% 접종하여 37℃로서 24시간발효시킨다. 얻어진 발효유를 균질화한후, 산도를 10-11로 조정하며(산도가 10에 달하고 있지 않은 경우는 유산을 첨가하여 상기한 산도로 한다). 또한 자당첨가와 희석을 행하여 자당 10%, 무지방유 고형분 23.2%의 유산균음료를 얻는다.After 10% skim milk powder and 1 liter of 3% glucose medium were heat sterilized and cooled to 37 ° C, 1% of the previously prepared lactic acid bacterium was inoculated and fermented at 37 ° C for 24 hours. After homogenizing the obtained fermented milk, acidity is adjusted to 10-11 (if acidity does not reach 10, lactic acid is added and it is set as said acidity). Sucrose addition and dilution to obtain lactic acid bacteria beverage of 10% sucrose and 23.2% nonfat milk solids.
유산균을 여러가지 변경하여 상기와 같이 하여서 얻어진 유산균음료에 대해서의 기호평가를 20명의 패널러에 의하여 행하였다. 그 결과를 제4표에 표시한다.Twenty panelists evaluated taste evaluation of the lactic acid bacteria beverage obtained by changing various lactic acid bacteria as mentioned above. The results are shown in the fourth table.
[제4표][Table 4]
*하기한 7단계 평가법에 의하여 얻어진 각 패널러의 평가 점수의 평균값* Average value of each panelist's evaluation score obtained by the following 7-step evaluation method
+3 대단히 맛있다.+3 very delicious.
+2 맛있다.+2 delicious.
+1 약간 맛있다.+1 Slightly delicious.
00
-1 약간 맛이 없다.-1 Slightly tasteless
-2 맛이 없다.-2 No taste
-3 아주 맛이 없다.-3 Very tasteless
[실시예 2]Example 2
탈지분유 18%, 이성화당(異性化糖) 7%의 배지 1ι를 가열 멸균하여 37℃로 냉각한후, 사전에 준비한 YIT-9029의 스타아터 0.5%를 접종하여 37℃로서 5일간 발효시켜 생균수 3.5×109ml, 산도 29의 발효유를 얻었다.After heating and sterilizing the medium 1ι of 18% skim milk powder and 7% isomerized sugar, cooling to 37 ° C, inoculating 0.5% of YIT-9029 prepared in advance and fermenting at 37 ° C for 5 days. Fermented milk with water 3.5x10 9 ml and acidity 29 was obtained.
이 발효유를 균질기(均質機)로서 균질화하여 이성화당과 향료를 첨가하여서 얻어진 유산균 음료원액을 무지방유고형분이 3.5%로 되도록 희석하여 유산균음료를 얻었다. 별도로, 유산균을 YIT-9018로 변경한 이외는 상기와 동일하게 하여 유산균음료(대조품)을 제조하였다.The fermented milk was homogenized as a homogeneous group, and the lactic acid bacteria beverage stock solution obtained by adding isomerized sugar and flavoring was diluted so as to have a nonfat milk solid content of 3.5% to obtain a lactic acid bacteria beverage. Separately, lactic acid bacteria beverage (control) was prepared in the same manner as above except for changing the lactic acid bacteria to YIT-9018.
이들의 유산균음료를 5℃로 보존하여 보존 1일, 7일 및 10일 마다 에 20명의 패널러에 의한 기호평가를 행하였다. 얻어진 결과를 제5표에 표시한다.These lactic acid bacteria beverages were stored at 5 ° C, and taste evaluation by 20 panelists was carried out every 1, 7 and 10 days of storage. The obtained results are shown in the fifth table.
[제5표][Table 5]
* 실시예 1에 있어서의 기호평가와 동일한 7단계 평가법에 의한다.* It is based on the same seven-step evaluation method as the evaluation of preference in Example 1.
[실험예 3]Experimental Example 3
인산을 제외한 로고사의 배지 95ml에 식염 0.2g을 첨가하고, 또 다시 6N 염산으로서 pH를 3으로 조정한후 가열멸균한 것(A액) 및 펩신 64mg/ml의 수용액(B액)을 준비하여 A액 95ml에 B액 5ml을 첨가하여 인공위액을 조제하였다.0.2 g of saline was added to 95 ml of Logo's medium except phosphoric acid, and pH was further adjusted to 3 with 6N hydrochloric acid, followed by heat sterilization (A solution) and pepsin 64 mg / ml (B solution). 5 ml of B solution was added to 95 ml to prepare a gastric juice.
상기한 인공위액중에 YIT-9029, YIT-9018, L. 아시드필스, L. 헬베티카스, L. 브루가리쿠스 또는 Str. 서어모필스의 배양액(로고사의 배지를 사용하여 37℃로서 16-24시간 배양하여 얻어진 것)을 1%(V/V) 혼합하여 생균수의 경시적인 변화를 조사하였다. 그 결과를 제1도에 표시한다.Among the artificial gastric fluids described above, YIT-9029, YIT-9018, L. Acidfils, L. Helveticas, L. Brugaricus or Str. 1% (V / V) of the thermophilus culture (obtained by incubating 16-24 hours at 37 ° C. using a logo medium of Logo) was mixed to examine the change in viable cell number over time. The results are shown in FIG.
동일한 도면에서 명백한 바와 같이, 실시예 1의 관능검사로서 좋은 결과를 부여한 Str. 서어모필스 및 L. 헬베티카스도 위액도 대한 내성의 점에서는 현저하게 떨어지는 것이며, YIT-9029 및 YIT-9018만이 제품의 풍미 및 균의 위액내성의 어느 점에 있어서도 우수한 것이 확인되었다.As is apparent from the same drawing, the Str. Thermophils and L. helveticas were also markedly inferior in gastrointestinal resistance, and only YIT-9029 and YIT-9018 were excellent in both flavor and fungal gastrointestinal resistance.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8205211A KR880002178B1 (en) | 1982-11-18 | 1982-11-18 | Process for yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8205211A KR880002178B1 (en) | 1982-11-18 | 1982-11-18 | Process for yoghurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR840002212A KR840002212A (en) | 1984-06-25 |
| KR880002178B1 true KR880002178B1 (en) | 1988-10-17 |
Family
ID=19226095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR8205211A KR880002178B1 (en) | 1982-11-18 | 1982-11-18 | Process for yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR880002178B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108882718A (en) * | 2016-01-21 | 2018-11-23 | 科·汉森有限公司 | Use the method for Lactobacillus casei production fermented dairy product |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112017017026B1 (en) * | 2015-02-17 | 2022-09-20 | Kabushiki Kaisha Yakult Honsha | METHOD FOR PRODUCTION OF FERMENTED DAIRY FOODS |
-
1982
- 1982-11-18 KR KR8205211A patent/KR880002178B1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108882718A (en) * | 2016-01-21 | 2018-11-23 | 科·汉森有限公司 | Use the method for Lactobacillus casei production fermented dairy product |
Also Published As
| Publication number | Publication date |
|---|---|
| KR840002212A (en) | 1984-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4187321A (en) | Method for producing foods and drinks containing bifidobacteria | |
| JP4772131B2 (en) | Method for producing fermented milk using novel lactic acid bacteria | |
| CN101522887B (en) | Novel lactic acid bacteria | |
| Rahman | Probiotic properties analysis of isolated lactic acid bacteria from buffalo milk | |
| JPH0732702B2 (en) | Novel lactic acid bacterium, antibacterial substance produced by the lactic acid bacterium, fermented milk starter containing the lactic acid bacterium, and method for producing fermented milk using the same | |
| EA013947B1 (en) | Lactic acid bacteria streptococcus thermophilus (st) providing improved texture of fermented dairy products | |
| US20100266725A1 (en) | Method For Producing Fermented Milk | |
| US11758914B2 (en) | Method of producing Streptococcus thermophilus mutant strains | |
| WO1996010627A1 (en) | Streptococus thermophilus strain, fermentation process using such strain and product obtained | |
| CN105176872A (en) | Streptococcus thermophilus and application thereof | |
| Matin et al. | Microbiological quality analysis of yoghurt in some selected areas of Bangladesh | |
| JPH0468908B2 (en) | ||
| Sherman et al. | Streptococci which grow at high temperatures | |
| Feresu et al. | Fate of pathogenic and non‐pathogenic Escherichia coli strains in two fermented milk products | |
| KR880002178B1 (en) | Process for yoghurt | |
| WO2018181455A1 (en) | Methods for producing lactobacillus starter and yoghurt | |
| JP4794592B2 (en) | New lactic acid bacteria | |
| Rahman et al. | Isolation, characterization, and properties study of probiotic lactic acid bacteria of selected yoghurt from Bangladesh | |
| JP2589553B2 (en) | Production method of fermented milk | |
| JP4794593B2 (en) | Method for producing fermented milk using novel lactic acid bacteria | |
| JPH0436146A (en) | Preparation of kefir-like fermented food | |
| JP3783187B2 (en) | Novel Lactobacillus lactic acid bacteria and cultures thereof | |
| CN106119149A (en) | A kind of biological preservation bacterium and the application in yogurt thereof | |
| KR790001474B1 (en) | Method for producing lactic acid fermented milk beverges | |
| Awad et al. | Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses |