KR910006939B1 - Process for making fermented products improving quality of food - Google Patents

Abstract

A process for preparing fermented product improving quality of food comprises: (a) fermenting separately propionic acid bacteria (I) and lactic acid bacteria in the medium contg. 10% skim milk; (b) inoculating individually the medium contg. 10% skim milk, yeast extract (N source), glucose (C source), and NaCl (mineral source) with the obtd. fermented brothe of (I) or (II); (c) fermenting them at 28-40 deg.C for 2days or mor. The (I) is propionibacterium freudenreichii KFCC 31225 or propionibacterium shermanii KFCC 31226. The (II) is lactobacillus acidophilus KFCC 12731, lactobacillus casei KFCC 21200, lactobacillus brevis KFCC 35464 or lactobacillus plantarum KFCC KFCC 11542. The fermented product is useful for extension of storage period of food.

Description

Fermentation Products for Food Quality Improvement

1 is a view showing a manufacturing process of the present invention.

2 is an acidity measurement graph according to incubation time of one of the examples of the present invention and the comparative example.

The present invention relates to a fermentation product useful for prolonging the shelf life of foods with short shelf life, and more particularly, to a method for producing a fermentation product comprising a culture of mixed lactic acid bacteria of the propionate strain (Propionibacterium Strain) and Lactobacillus strain (Lactobacillus strain). .

Generally, it is a synthetic preservative for inhibiting bacteriostatic action against yeast microorganisms that corrupt various foods such as fish meat products, red bean paste, bread, pastry, miso, butter, cheese, margarine, and yeast fermentation. Calcium onion, dihydroacetic acid, dihydrosodium acetate, etc. are used.

These synthetic preservatives are chemical compounds that not only make consumers feel rejected due to concern about side effects, but also sodium propionate, calcium propionate and sodium dihydroacetate are metal salts. There was a problem that occurred.

In order to solve this problem of synthetic preservatives, the inventors have studied the method of obtaining the same ingredients from natural products, and have developed a fermentation product cultured with propionic acid bacteria that can be added to foods to enhance food preservation effects. It is done.

In the course of research to complete the present invention, experiments were conducted on the method of culturing propionic acid alone and adding it to food, but the amount of acid production was low, and the preservative effect of food was not reached to a satisfactory level. As it is known that when agar cultured in agar medium is added to the above food for example, the agar component used in the medium has been confirmed that the problem of reducing the food quality extremely.

The inventors have conducted studies to overcome the above problems caused by the cultivation and use of propionic acid bacteria. As a result, when using a medium containing skim milk as a main ingredient, the inventors found that there would be no problem in adding to food. Since the amount of acid produced is small, when the propionic acid bacteria are mixed with lactic acid bacteria which can be cultured in a medium containing skim milk as a main component, the result of the study was thought to be able to increase the culture section.

It is known that propionic acid is useful as a food preservative, and since acid generally has an effect of inhibiting the growth of decayed bacteria, it was conceived that mixing propionic acid with lactic acid bacteria would not reduce the food quality improvement effect. .

In the preparation of the fermentation product according to the present invention, propionic acid and lactic acid bacteria were subcultured and starter cultured separately as shown in FIG. 1 to increase the developmental ability, and then each start bacteria were inoculated together in the growth medium and mixed culture.

In the present invention, as propionic acid bacterium, propionibacterium freudenreichii (KFCC 31225) and propioni bacterium shermanii (KFCC 31226) were used as lactobacillus acidophyllus (Lactobacillus). acidophilus (KFCC 12731) Lactobacillus casei (KFCC 21200), Lactobacillus brevis (KFCC 35464), and Lactobacillus plantarum (KFCC 11542) were used. Is a general fungus that is preserved by the Korean spawn association, and anybody can apply for the strain sale at any time.

Hereinafter, the embodiment of the present invention will be described in detail with a comparative example.

Example 1

1) Subculture

Passion of propionibacterium propionibacterium freudenreichii (KFCC 31225), propionate bacteria, was added to 10% reduced skimmed milk in a medium (pressure ratio equal to or lower), which was autoclaved at 120 ° C. for 16 minutes. Lactobacillus acidophilus (KFCC 12731), which was lactobacillus acidophilus (KFCC 12731), was subcultured using a medium obtained by autoclaving Lactobacilli MRS broth at 120 ° C. for 16 minutes.

2) Starter Culture

Propionibacterium Freidenreich was cultured in the same medium as the subculture medium, and Lactobacillus asidophilus was cultured three times in 10% reduced skim milk medium to make starter bacteria.

3) main culture

To 10% reduced skim milk, 2% glucose as a carbon source, 0.4% yeast extract as a nitrogen source, and 0.2% sodium chloride as an inorganic source were completely dissolved and sterilized at 100 ° C. for 30 minutes to prepare a growth medium.

1% of the start bacteria were inoculated into the growth medium so that the total inoculation amount was 2%, and the mixture was cultured at 35 ° C. for 72 hours to obtain a foot product.

Example 2

1) Subculture

To the 10% reduced skim milk, 2% glucose, 0.4% yeast extract, and 9.2% sodium chloride were added to propionitic bacterium Propionibacterium shermanii (KFCC 31226) in a medium autoclaved at 121 ° C for 15 minutes. The lactic acid bacterium Lactobacillus casei (KFCC 21200) was passaged using a medium obtained by autoclaving the lactobacillus MS broth at 121 ° C. for 15 minutes.

2) Starter Culture

Propioni bacterium shermani was produced in the same medium as the subculture, and Lactobacillus casei was cultured four times in 10% reduced skimmed milk medium to make starter bacteria.

3) main culture

Glucose 1.0%, yeast extract 0.5%, sodium chloride 0.1% was added to 10% reduced skim milk to completely dissolve and sterilized for 20 minutes at 100 ℃ to prepare a growth medium.

1.5% of the starter bacteria were inoculated into the growth medium so that the total inoculation amount was 3.0%, and mixed cultured at 32 ° C. for 96 hours to obtain a fermentation product.

Example 3

1) Subculture

10% reduced skim milk was added with 2.0% glucose, 0.4% yeast extract, and 0.2% sodium chloride, and then propagated in propionibacterium shermani, propionic acid bacterium, in a medium sterilized at 125 ° C. for 12 minutes, followed by lactobacilli M. broth. Lactobacillus brevis (KFCC 35464) was passaged using Lactobacillus brevis (KFCC 35464) as a medium.

2) Starter Culture

Propioni bacterium shermani was produced in the same medium as the passage culture medium, Lactobacillus brevis was cultured three times each in a medium prepared by adding 2% glucose to 10% reduced skim milk to make starter bacteria.

3) main culture

Glucose 2.5%, yeast extract 0.5%, sodium chloride 0.2% was added to 10% reduced skim milk to completely dissolve and sterilized for 15 minutes at 110 ℃ to prepare a growth medium.

1.5% of the starter bacteria were inoculated into the growth medium so that the total inoculation amount was 3.0%, and the mixture was incubated at 30 ° C. for 84 hours to obtain a fermentation product.

Example 4

1) Subculture

After adding 1.5% glucose and 0.5% yeast extract to 10% reduced skimmed milk, the medium was propagated in a medium sterilized at 121 ° C. for 15 minutes by propionic acid propioni bacterium Freidenrich, and the lactobacilli M. broth was 121 ° C. Lactobacillus brevis, a lactic acid bacterium, was passaged using a medium that was autoclaved for 15 minutes at.

2) Starter Culture

Propioni bacterium Freidenreich was cultured in the same medium as the passage medium, Lactobacillus brevis was incubated four times in a medium prepared by adding 1% glucose to 10% reduced skim milk to make starter bacteria.

3) main culture

Glucose 2.0%, yeast extract 0.5%, sodium chloride 0.2% was added to 10% reduced skim milk to completely dissolve and sterilized for 20 minutes at 100 ℃ to prepare a growth medium.

Starter bacteria were inoculated with 2.0% propioni bacterium Freidenreich and 1.5% Lactobacillus brevis inoculated with 3.5% of the total inoculum to obtain a fermentation product at 33 ° C. for 96 hours.

Example 5

1) Subculture

After adding 1% glucose and 0.2% sodium chloride to 10% reduced skimmed milk in a medium sterilized at 121 ° C. for 15 minutes, propionic acid bacterium Propioni bacterium Freidenriche was passaged, and lactobacilli M. broth at 121 ° C. Lactobacillus plantarum (KFCC 11542), a lactic acid bacterium, was passaged using the medium sterilized under autoclaving for 15 minutes.

2) Starter Culture

Propioni Bacterium Freidenreich was cultured in the same medium as subculture, and Lactobacillus plantarium was cultured three times each in a medium prepared by adding 1% glucose to 10% reduced skim milk to make starter bacteria.

3) main culture

Glucose 1.0%, yeast extract 0.4%, sodium chloride 0.2% was added to 10% reduced skim milk to completely dissolve, sterilized for 12 minutes at 105 ℃ to prepare a growth medium.

Starter bacteria were inoculated with 1.0% propionibacterium spp. And the Lactobacillus plantarium was inoculated with 2.0% so that the total inoculation amount was 3.0%, and the mixture was incubated at 35 ° C. for 72 hours to obtain a fermentation product.

[Comparative Example]

Propionibacterium shermani was subcultured using 10% reduced skimmed milk with 2.0% glucose, 0.5% yeast extract, and 0.2% sodium chloride, which was autoclaved at 121 ° C. for 15 minutes as a medium for passage.

Subcultured propionibacterium shermani was cultured four times in the same medium as the medium of subculture to make starter bacteria.

Completely dissolved by adding 2.5% glucose, 0.5% yeast extract, and 0.2% sodium chloride to 10% reduced skim milk, sterilize at 100 ° C for 20 minutes to make a growth medium, and inoculate 3% of the starter bacteria of Propionibacterium shermani. Inoculated into the growth medium to be incubated for 96 hours at 33 ℃ to obtain a fermentation product.

Table 1 shows the above examples.

TABLE 1

Culture conditions of strains used in the examples

Note: 1. In the above table

P.f: Propioni Bacterium Freuddenrich

P.s: Propioni Bacterium Shermani

L.a: Lactobacillus asidophilus

L.c: Lactobacillus casei

L.b: Lactobacillus brevis

L.p: Lactobacillus plantarium.

2. The final acidity is the number of ml of 0.1 N NaOH consumed, which is the sum of propionic acid and lactic acid.

In the above example, 10% reduced skim milk was used as a medium, and glucose, yeast extract, sodium chloride, and the like were added as nutritional supplements as necessary.However, in the case of lactic acid bacteria, lactobacilli M broth medium was used in starter culture. In this case, only skim milk was sufficient, and in the case of propionic acid bacteria, adding a little glucose was sufficient.

In addition, the various nutrients added above can be added or subtracted depending on the water content of the reduced skim milk, of course, the amount is not limited and only one example, sterilization conditions, starter culture recovery, the main culture temperature and time The same is true of the inoculation amount.

2 is a graph showing the measurement of the acidity (a) according to the present culture time and the hourly acidity (b) in the comparative example, respectively, in the above examples.

As can be seen from FIG. 2, it was confirmed that the amount of acid generated was significantly increased in the mixed culture rather than culturing propionic acid bacteria alone, and the acidity measurement in Examples 1 and 3 to 5 was observed. The results were also similar to Example 2.

The fermentation product of the present invention is a liquid, and by adding sodium propionate or calcium propionate to foods having a fermentation odor of bread, pastry, and yeast, which can be used as a food preservative, the fermentation product eliminates the fermentation odor of yeast to improve the quality of food. Experimental results have been shown to exhibit significant effects.

Claims (1)

Lactobacillus of the genus Lactobacillus, which is propionibacteria or propionibacterium shermanium propionate and Lactobacillus acidophilus, Lactobacillus cassace, Lactobacillus brevis or Lactobacillus plantarium, respectively, in a medium using skim milk. After subculture and starter culture, they are inoculated together with growth medium containing nutrients such as yeast extract as a nitrogen source, glucose as a carbon source, and sodium chloride as a mineral source to reduced skim milk, and incubated at least for two days at a temperature of 28 ° C to 40 ° C. Method for producing a food product for improving the food quality, characterized in that.

Images