KR960009314B1 - Fermented material for food quality - Google Patents

Abstract

The fermentation product (I) is prepared by the steps of; (1) culturing Propionibacterium freudendreicchii KFCC 31225 or P. shermanii KFCC 31226 on 10% defatted milk media, (2) culturing Lactobacillus brevis KFCC 35464 or L. plantarum KFCC 11542 on MRS media, and (3) culturing (1) and (2) on 10% defatted milk media. The product has the anti-oxidant and the presevative activity to be useful for masking the yeast flavor in bread or cakes.

Description

Fermented Products for Food Quality Improvement

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

Figure 2 is a graph of acidity measurement by time of culture 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 having a short shelf life, more specifically, to a fermentation product which is mixed and cultured with lactic acid bacteria of Propionibacterium Strain and Lactobacillus Strain.

Generally, it is a synthetic preservative for suppressing bacteriostatic action or yeast fermentation against microorganisms that rot various kinds of food such as fish meat products, red bean paste, bread, pastry, miso, butter, cheese, margarine and sorbate, sodium propionate and propioic acid. Calcium, dihydroacetic acid, dihydrosodium acetate, etc. are used.

These synthetic preservatives are chemical compounds, which not only make consumers feel rejected due to concern about side effects, but also sodium propionate, calcium propionate, and dihydro sodium acetate 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 food 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 cultured in agar medium is added to the above foods for example, the agar component used in the medium has been confirmed that the problem of extremely reducing the quality of food.

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 production 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, it is thought that the effect of culture can be enhanced, and thus the present invention has been completed.

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 preparing the fermentation product according to the present invention, propionic acid and lactic acid bacteria were separately passaged and starter cultured as shown in FIG. 1 to increase the developmental power, and then the starter bacteria were inoculated together in the growth medium and mixed cultured.

In the present invention, as propionic acid bacteria, Propioni bacterium freudenreichii (KFCC 31225) and Propioni bacterium shermanii (KFCC 31226) were used as lactobacilli as Lactic acid bacteria. Lactobacillus acidophilus (KFCC 12731), Lactobacillus casei (KFCC 21200), Lactobacillus bre vis (KFCC 35464), Lactobacillus plantarum (KFCC 11542) were used. These used strains are general fungi that are preserved by the Korean spawn association and can be distributed at any time by applying for strain sale.

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 (KFF 31225), propionate bacterium, was added to 10% reduced skimmed milk in a medium (over equal weight ratio, below), which was autoclaved at 120 ° C. for 16 minutes. Lactobacillus acidophilus (KFCC 12731), which was lactobacillus acidophilus (KFCC 12731), was subcultured using Lactobacilli MRS broth autoclaved at 120 ° C. for 16 minutes as a medium.

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 each 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 starter group was 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 fermentation product.

Example 2

1) Subculture

Subsequently, propionic acid bacterium Propionibacterium shermanii (KFCC 31226) was added to 10% reduced skimmed milk by adding 0.2% glucose, 0.1% yeast extract, and 0.2% sodium chloride to the autoclaved medium at 121 ° C. for 15 minutes. The lactobacillus casei (Lactobacillus casei) (KFCC 21200) was passaged using medium cultured 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 skim milk medium to make starter bacteria.

3) main culture

After adding 1.0% glucose, 0.5% yeast extract, and 0.1% sodium chloride to 10% reduced skim milk to completely dissolve, 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, 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, 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 skim milk, the medium was propagated under pressure at 121 ° C. for 15 minutes in propionic acid bacterium propium bacterium pneudenreich, 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 subculture, Lactobacillus brevis was cultured four times each 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, sterilized for 20 minutes at 100 ℃ to prepare a growth medium.

Starter bacteria were inoculated with 2.0% propionibacterium Freidenreich and 1.5% of Lactobacillus brevis inoculated with 3.5% total inoculum to obtain a fermentation product.

Example 5

1) Subculture

To the 10% reduced skim milk, 1% glucose and 2.0% sodium chloride were autoclaved at 121 ° C. for 15 minutes in a medium cultured with propionate bacteria Propioni bacterium Freidenrich, and Lactobacillus 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 the passage medium, Lactobacillus plantarum 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 by adding 10% reduced skim milk, 2.0% glucose, 0.5% yeast extract and 0.2.% Sodium chloride under pressure sterilization at 121 ° C. for 15 minutes in a passage medium.

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.

Culture conditions of strains used in the examples

TABLE 1

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 plantarum.

2. Final acidity is expressed as ml of 0.1N NaOH consumption, 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 nutrients as necessary.However, in the case of lactic acid bacteria, in lactobacillus MLS broth medium and 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 according to the water content of the reduced skim milk, of course, the amount is not limited, but 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 the propionic acid bacteria alone culture, and the acidity measurement in Examples 1 and 3 to 5 was performed. The results were also similar to 1 in the run.

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 or yeast, which can be used as a food preservative, the fermentation product eliminates the fermentation odor of yeast. Experimental results have been shown to exhibit significant effects.

Claims (1)

Subcultures and starter cultures of propioni bacterium Freiden Reich or propioni bacterium shermanium propionate in 10% reduced skim milk medium, Lactobacillus asidophilus, Lactobacillus cassace, Lactobacillus brevis, or Lactobacillus Lactobacillus of the genus Lactobacillus, Bacillus plantarum subcultured in Lactobacillus MLS broth and mixed with a starter culture in 10% reduced skim milk medium, fermentation for food quality improvement, characterized in that obtained by culturing in 10% reduced skim milk growth medium product.