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한국유가공학회(구 한국유가공기술과학회)> Journal of Milk Science and Biotechnology

Journal of Milk Science and Biotechnology update

Journal of Milk Science and Biotechnology (JMSB)

  • : 한국유가공학회(구 한국유가공기술과학회)
  • : 농학분야  >  농공학
  • : KCI후보
  • :
  • : 연속간행물
  • : 계간
  • : 2384-0269
  • : 2508-3635
  • : 유가공연구(~1995)→한국유가공기술과학회지(1996~)->Journal of Milk Science and Biotechnology

수록정보
수록범위 : 3권2호(1984)~37권2호(2019) |수록논문 수 : 567
Journal of Milk Science and Biotechnology
37권2호(2019년 06월) 수록논문
최근 권호 논문
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1유산균의 곰팡이 억제 활성

저자 : 설국환 ( Kuk-hwan Seol ) , 유자연 ( Jayeon Yoo ) , 윤정희 ( Jeonghee Yun ) , 오미화 ( Mi-hwa Oh ) , 함준상 ( Jun-sang Ham )

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 83-93 (11 pages)

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Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

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2프로바이오틱스의 기능성과 안전성

저자 : 서영은 ( Yeongeun Seo ) , 윤요한 ( Yohan Yoon ) , 김세정 ( Sejeong Kim )

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 94-101 (8 pages)

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Probiotics stabilize intestinal microflora, reduce constipation, reduce decay by inhibiting harmful bacteria, and prevent diseases. Probiotics have also been studied for their possible roles in immune activation, treatment of cancer, remediation of cholesterol, treatment of diabetes, alleviation of allergies, and relief of lactose intolerance. However, recent data concerning the side effects of probiotics have prompted debate regarding their efficacy and safety. Major adverse events associated with probiotics are gastrointestinal symptoms, such as diarrhea, gastrointestinal disorders, and vomiting, along with skin rash and urticaria. Probiotics occasionally cause sepsis in infants with poor immunity and elderly people with severe diseases. In contrast to previous studies that described the efficacy of probiotics in intestinal regulation, some recent studies have reported that the activity of intestinal microbes becomes weak as a result of the influx of probiotics. The data indicate that the safety of probiotics is not guaranteed and that further investigations are needed.

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3Organoleptic Profiles of Kefir and Yogurt Supplemented with Various Concentrations of Mentha piperita's (Peppermint) Oil: A Preliminary Study

저자 : Se-hyung Kim , Jung-whan Chon , Kwang-young Song , Dongkwan Jeong , Kun-ho Seo

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 102-107 (6 pages)

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The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.

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4Sensory Attributes of Market Milk, Yogurt, and Kefir Supplemented with Various Concentrations of Aronia melanocarpa (black chokeberry) Powder: A Preliminary Study

저자 : Se-hyung Kim , Jung-whan Chon , Kwang-young Song , Dongkwan Jeong , Kun-ho Seo

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 108-114 (7 pages)

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Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

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5전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

저자 : 임영순 ( Young-soon Lim ) , 김지연 ( Jiyoun Kim ) , 강현철 ( Hyeoncheol Kang )

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 115-128 (14 pages)

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본 연구는 전통 김치로부터 유단백질 분해능과 lactose 분해능을 가지는 유산균을 선발하고, 프로바이오틱 활성을 측정하여 발효유용 스타터로서의 이용가능성을 조사하였다. BCP agar에서 젖산생성력이 우수한 32 colony를 선발한 후 내산성 및 내담즙성 모두에서 90% 이상으로 내성이 우수한 2 colony(KC23, KF26)를 2차로 선발하였다. 이들을 대상으로 API 50CHL 탄수화물 이용성 테스트 및 16S rRNA 염기서열을 분석한 결과, L. plantarum KC23과 L. paracasei KF26으로 동정되었다. 이들 중 lactose와 raffinose를 포함하여 당분해능을 가진 L. plantarum KC23을 최종 선발하고 프로바이오틱 활성을 조사하였다. 우유단백질 분해능을 10% 환원탈지유 배양 중의 유리 tyrosine 함량으로 측정한 결과, 배양 8시간 후에는 24.1 μg/mL에서 배양 16시간 후에는 43.9 μg/mL로 급격하게 증가되었으며, 또한 clear zone형성 크기를 비교한 결과 12 mm로 상업균주인 L. acidophilus CSLA의 9 mm보다 우수한 특성을 보였다. 온도별 생장특성을 확인한 결과는 45℃에서 보다 35℃에서 잘 증식하는 중온균의 특성을 나타내었고, 37℃에서 12시간 동안 배양한 결과 배양 6-10시간 사이에 대수증식기를 보였으며, 배양 12시간 후 생균수는 8.9×108 CFU/mL와 pH 4.25 수준을 나타내었다. 항균활성을 측정한 결과는 5개 병원성균에 대하여 8-13 mm의 clear zone을 형성하여 우수한 저해특성을 보였으며, 그중 Salmonella typhimurium과 Bacillus cereus에 대한 항균활성이 가장 우수하였다. 장내부착능을 측정한 결과는 비교균주인 LGG에 비하여 2.23배의 우수한 결과를 보였으며, 10% 환원탈지유를 이용한 37℃ 배양에서 젖산생성능을 확인한 결과는 대조군인 L. acidophilus CSLA에 비하여 다소 낮은 경향을 보였지만, 적정산도가 0.74% 수준으로서 저산성 발효유 제조를 위한 스타터로 활용 가능할 것으로 판단되었다.


Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from 24.1 μg/mL after 8 h to 43.9 μg/mL after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded 8.9×108 CFU/mL when incubated at 37°C for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.

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This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.

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7Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu Drink on Fibroblasts (Hs68) and Keratinocytes (HaCaT)

저자 : Seung-yong Park , Eun-kyung Jung , Nami Joo , Hyun-soo Shin , Ji-sun Shin , Da-bin Myoung , Kyung-tae Lee

발행기관 : 한국유가공학회(구 한국유가공기술과학회) 간행물 : Journal of Milk Science and Biotechnology 37권 2호 발행 연도 : 2019 페이지 : pp. 136-153 (18 pages)

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The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type Ⅰ C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μg/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.

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