Leuconostoc mesenteroides SM 젖산균 발효를 통한 dextran과 mannitol 강화 단호박 발효물 생산
Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at 25℃ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of 48.6 Pa·sn. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to 188.8 Pa·sn, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and 9.2×108 CFU/mL respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.
Abstract
Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at 25℃ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of 48.6 Pa·sn. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to 188.8 Pa·sn, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and 9.2×108 CFU/mL respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.
참고문헌 (36)
- Mentean E, "Cucurbita maxima Duch. as a medicinal plant", Hop Med Plants, 21, pp.41~42 (2013)
- Heo SJ, "Processing of purees from pumpkin and sweet-pumpkin", Korean J Food Soc Food Preserv, 5, pp.172~176 (1998)
- Heo SJ, "The comparison of food constituents in pumpkin and sweet-pumpkin", J Korean Soc Food Cult, 13, pp.13~91 (1998)
- 김성란, "단호박과 늙은 호박의 영양성분 및 항산화활성 비교", 한국식품과학회지, 37(2), pp.171~177 (2005), 한국식품과학회
- Whang HJ, "The change of carotenoid pigment in Korea pumpkin using drying", Food Eng Prog, 4, pp.214~219 (1999)
- Kuwaki S, "Plant-based paste fermented by lactic acid bacteria and yeast: functional analysis and possibility of application to functional foods", Biochemistry Insights, 5, pp.21~29 (2012)
- Kohajdova Z, "Lactic acid fermentation of some vegetable juices", J Food Nutr Res, 45, pp.115~119 (2006)
- Semjonovs P, "Evaluation of Lactobacillus reuteri strains for pumpkin(Cucurbita pepo L. )juice fermentation", Biotechnology, 12, pp.202~208 (2013)
- Sun Y, "Antioxidant properties of custard pudding dessert containing rare boxose, D-psicose", Food Control, 18, pp.220~227 (2007)
- Dogan M, "Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach", Eur Food Res Technol, 238, pp.47~58 (2014)
- 최은희, "겔화제를 달리한 발사믹 식초 젤리의 품질 특성", 한국조리학회지, 19(1), pp.151~163 (2013), 한국조리학회
- 문혜경, "오디 착즙액 첨가비율에 따른 젤리의 품질 특성", 한국식품조리과학회지, 28(6), pp.797~804 (2012), 한국식품조리과학회[DOI]
- Cross ML, "Anti-allergy properties of fermented foods: an important immuno regulatory mechanism of lactic acid bacteria?", Int Immunopharmacol, 1, pp.891~901 (2001)
- Parvez S, "Probiotics and their fermented food products are beneficial for health", J Appl Microbiol, 100, pp.1171~1185 (2006)
- Vijayakumar J, "Recent trends in the production, purification and application of lactic acid", Chem Biochem Eng Q, 22, pp.245~264 (2008)
- 황승균, "김치로부터 분리된 Leuconostoc sp. strain YSK 균주에 의한 덱스트란 생산 조건의 최적화", 생명과학회지, 18(10), pp.1377~1383 (2008), 한국생명과학회
- Santos M, "Production of dextransucrase, dextran and fructose from sucrose using Leuconostoc mesenteroides NRRL B512(f)", Biochem Eng J, 4, pp.177~188 (2000)
- Son MJ, "Characterization of dextran produced from Leuconostoc citreum S5 strain isolated from Korean fermented vegetable", Eur Food Res Technol, 226, pp.697~706 (2008)
- 김도만, "Production of Mannitol Using Leuconostoc mesenteroides NRRL B-1149", Biotechnology and Bioprocess Engineering, 7(4), pp.234~236 (2002), 한국생물공학회
- Saha BC, "Biotechnological production of mannitol and its applications", Appl Microbiol Biotechnol, 89, pp.879~891 (2011)
- Ghosa S, "A review on polyols: new frontiers for health-based bakery products", Int J Food Sci Nutr, 63, pp.372~379 (2012)
- 조순자, "김치젖산균에 의한 당근 발효음료의 물리화학적 성질", 한국식품영양과학회지, 37(2), pp.210~216 (2008), 한국식품영양과학회
- 강태호, "산가수 분해법에 의한 레반 올리고당의 제조 및 유산균 생육촉진 효과 연구", KSBB Journal, 17(2), pp.137~141 (2002), 한국생물공학회
- Kim DS, "Effects of pH and trace minerals on long-term starvation of Leuconostoc mesenteroides", Appl Environ Microbiol, 66, pp.976~981 (2000)
- 김지은, "효모 추출물 농도에 따른 Leuconostoc mesenteroides SM에 의해 생산된 dextran의 물리화학적 특성 및 물성개량", 한국식품과학회지, 44(2), pp.216~223 (2012), 한국식품과학회[DOI]
- Wisselink HW, "Mannitol productin by lactic acid bacteria: a review", Int Dairy J, 12, pp.151~161 (2002)
- Ahn GH, "A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation", J Ind Microbiol Biotechnol, 42, pp.49~55 (2015)
- Provesi JG, "Changes in carotenoids during processing and storage of pumpkin puree", Food Chem, 128, pp.195~202 (2011)
- 이준호, "단호박 분말을 첨가한 젤리의 품질특성", 한국식품영양과학회지, 42(1), pp.139~142 (2013), 한국식품영양과학회
- Qian C, "Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type", Food Chem, 132, pp.1221~1229 (2012)
- 송영철, "김치 젖산균의 혼합발효를 통한 덱스트란, 만니톨 및 GABA 생산 최적화", 석사, 식품가공학과, pp.2014
- Tingirikari JMR, "Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications", Food Funct, 5, pp.2324~2330 (2014)
- Amrane A, "Influence of yeast extract concentration on batch cultures of Lactobacillus helveticus: growth and production coupling", World J Microbiol Biotechnol, 14, pp.529~534 (1998)
- Yoo SK, "Co-production of dextran and mannitol by Leuconostoc mesenteroides", J Microbiol Biotechnol, 11, pp.880~883 (2001)
- Ryu BH, "Characteristics of mannitol production by Leuconostoc sp. KY-002", Korean J Biotechnol Bioeng, 11, pp.636~641 (1996)
- Jeanes A, "Preparation and characterization of dextran from Leuconostoc mesenteroides", J Biol Chem, 176, pp.603~615 (1948)