간행물

한국낙농식품응용생물학회> Journal of Dairy Science and Biotechnology

Journal of Dairy Science and Biotechnology update

Journal of Dairy Science and Biotechnology

  • : 한국낙농식품응용생물학회
  • : 농학분야  >  농공학
  • : KCI후보
  • :
  • : 연속간행물
  • : 계간
  • : 2733-4554
  • : 2733-4562
  • : 유가공연구(~1995) → 한국유가공기술과학회지(1996~) → journal of milk science and biotechnology

수록정보
수록범위 : 3권2호(1984)~40권1호(2022) |수록논문 수 : 624
Journal of Dairy Science and Biotechnology
40권1호(2022년 03월) 수록논문
최근 권호 논문
| | | |

KCI후보

1치즈의 저장 기간 증가에 이용되는 다양한 기술에 관한 현황과 전망: 총설

저자 : 천정환 ( Jung-whan Chon ) , 김태진 ( Tae-jin Kim ) , 서건호 ( Kun-ho Seo ) , 윤혜영 ( Hye-young Youn ) , 김현진 ( Hyeon-jin Kim ) , 허제강 ( Jekang Her ) , 정동관 ( Dongkwan Jeong ) , 송광영 ( Kwang-young Song )

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 1호 발행 연도 : 2022 페이지 : pp. 1-14 (14 pages)

다운로드

(기관인증 필요)

초록보기

The safety and storage periods of various foods, including dairy products, can be affected by a variety of internal and external factors. Therefore, all foods have a risk of deterioration after storage for a certain period of time for many different reasons. Among dairy products, cheese is enriched in necessary nutrients; however, it can also easily undergo physical, chemical, and biochemical changes under various conditions. Therefore, the storage period of cheese is an important issue. If various factors that can affect the safety and storage period of cheese can be controlled, the safety of cheese can be preserved and its storage period extended. This review of the literature published on the issue summarizes various state-of-the-art technologies currently used to extend the storage period of cheese without affecting its quality. This basic data will inform future research concerning the storage period of various cheeses.

다운로드

(기관인증 필요)

초록보기

This study evaluated the levels of D(-)-lactate and L(+)-lactate, and the ratio of D(-)-lactate to total lactate (D(-)-lactate + L(+)-lactate) of 15 lactic acid bacteria (LAB) using an enzymatic method. D(-)-lactate and L(+)-lactate levels in the LAB ranged from 0.31 to 13.9 mM and 0.76 to 39.3 mM, respectively, in Bifidobacterium sp.; 1.08 to 11.7 mM and 0.69-13.0 mM in Lactobacillus sp.; 0.72 to 20.3 mM and 0.98 to 32.3 mM in Leuconostoc sp., and 33.0 mM and 39.2 mM in Pediococcus acidilacti KCCM 11747. The ratio of the range of D(-)-lactic acid to total lactic acid was 28.98%-45.76% in Bifidobacterium sp., 41.18%-61.02% in Lactobacillus sp., 29.85%-42.36% in Leuconostoc sp., and 45.71% in P. acidilacti KCCM 11747. In the future, there is a need to test for D(-)-lactate in various fermented products to which different LAB have been added and study the screening of LAB used as probiotics that produce various concentrations of D(-)-lactate.

KCI후보

3Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods

저자 : Su-min Lee , Jae-yong Lee , Dong-gyu Yoo , Yu-bin Jeon , Ho-sik Yoon , Cheol-hyun Kim

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 1호 발행 연도 : 2022 페이지 : pp. 23-34 (12 pages)

다운로드

(기관인증 필요)

초록보기

In this study, to determine the importance of lactic acid bacteria (LAB) in Kombucha fermentation, biological functions, such as organic acid production and anti-inflammatory and antibacterial activities, of Kombucha, with or without LAB inoculation, were evaluated. Lactobacillus paracasei DK215, Saccharomyces cerevisiae C3, and Acetobacter pasteurianus P2 were selected as the inoculants. Organic acids were measured every 3 days from the end of fermentation using HPLC; the organic acid content of LAB-inoculated Kombucha was relatively high. Samples with or without LAB inoculation showed high antibacterial activity against Escherichia coli. The MTT assay results indicated no significant difference in concentration difference and cell death. In the NO production test, compared with the uninoculated Kombucha sample, the LAB-inoculated Kombucha sample exhibited a value similar to that of the group without LPS treatment. The levels of cytokine (IL-1α, IL-6, TNF-α) production were significantly lower than those of the LPS(+) group, indicating the anti-inflammatory activity potential of the Kombucha sample. This improvement in the biological function of the LAB-inoculated Kombucha further verifies the value of LAB in the fermented food and beverage industry.

KCI후보

4젖소 사육환경과 영양조성에 대한 마케팅 정보가 치즈 선호도에 미치는 영향

저자 : 박승용 ( Seung-yong Park ) , 사이다파보토 ( Saida Favotto ) , 미르코코라진 ( Mirco Corazzin )

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 1호 발행 연도 : 2022 페이지 : pp. 35-47 (13 pages)

다운로드

(기관인증 필요)

초록보기

The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.

KCI후보

5사균화 Enterococcus Species 첨가에 의한 요구르트 스타터 생장에 미치는 영향

저자 : 김성준 ( Seongjun Kim ) , 박동준 ( Dong June Park ) , 오세종 ( Sejong Oh )

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 1호 발행 연도 : 2022 페이지 : pp. 48-56 (9 pages)

다운로드

(기관인증 필요)

초록보기

Enterococcus species have been reported to produce unique flavoring ingredients in fermented dairy products. Generally, they were found in cheese and fermented dairy products. Enterococcus spp. produce extracellular polysaccharides and reduce blood cholesterol levels in humans. This study used heat-killed E. faecalis and E. faecium in yogurt production to increase safety during consumption. The addition of heat-killed E. faecalis and E. faecium to milk did not affect the fermentation time of yogurt production, the growth of starter cultures, and the viscosity of yogurt. These results concluded that heat-killed Enterococcus, rather than live Enterococcus, is sufficiently possible and even safer to be added to milk products. Enterococcus species could be used as a safe and functional food additive to fermented milk products and supplements in health foods.

1
권호별 보기

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기