모유 섭취 신생아 유래 Lactobacillus acidophilus에 의한 발효유 내 풍미형성

• 발행기관: 한국축산식품학회
• 저자명: 박정규 송원호 홍성문 김철현
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제5호, 596~603쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a 'starter culture'. This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.

키워드

probiotics Lactobacillus acidophilus organic acids carbonyl compounds