Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Network Structure and Dextran Formation of Jeungpyeon Made with Yeast Starter

  • Hahn, Young-Sook (Department of Food and Nutrition, Sung-shin Women's University) ;
  • Lee, Hae-Eun (Department of Food and Nutrition, Sung-shin Women's University) ;
  • Park, Ju-Yeon (Department of Food and Nutrition, Sung-shin Women's University) ;
  • Woo, Kyung-Ja (Department of Food and Nutrition, In-ha University)
  • Published : 2006.02.28
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Abstract

The dextransucrase activity of microorganisms which were identified as contributing to the fermentation of jeungpyeon made with yeast was measured. The dextran generated during fermentation was quantified and the viscosity changes were measured. The mechanism of network structure formation was clarified by observing the inside of the network structure over the fermentation periods ranging from 1 to 7 hr using scanning electron microscopy (SEM). The pH of jeungpyeon batter decreased significantly as the fermentation proceeded, whereas the viscosity increased. The identified lactic acid bacteria (LAB) were Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceus, Tetragenococcus halophilus, and Leuconostoc mesenteroides subsp. dextranicum. The yeast was identified as Saccharomyces cerevisiae A/Tor. Pretorien. The dextransucrase extracted from those microorganisms showed high activity. On the other hand, the amount of dextran generated from the batter increased significantly beyond 2 hr of fermentation, and the viscosity increment showed a similar trend. The SEM photos showed that the most homogeneous fine network structure was observed in the batter fermented for 2 hr. Therefore, we assumed that the dextran that was generated by microorganisms during fermentation interacted with the components of the batter to increase the stability of the network structure.

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References

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