Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation

• 발행기관: 한국축산식품학회
• 저자명: Nam Su Oh Hyun Ah Lee Jae Hee Myung Ji Young Lee Jae Yeon Joung Yong Kook Shin Seung Chun Baick
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제3호, 325~330쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as Vmax, tmax (h), tpH 5.0 (h), and tf (h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest tf (h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time effectiveness.

키워드

oligosaccharide kefir fermentation fructooligosaccharide