Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characteristics of Functional Fermented Milk by Mixed Starters of Lactobacillus bulgaricus and Kluyveromyces marxianus

Lactobacillus bulgaricus와 Kluyveromyces marxianus의 혼합 스타터를 이용한 기능성 발효유의 특성

  • Yoon Won-Ho (Department of Food Science and Technology, Seoil College) ;
  • Nam Bo-Ra (Department of Food Science and Biotechnology of Animal Resources, Koukuk University) ;
  • Kim Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Koukuk University) ;
  • Kim Chang-Han (Department of Food Science and Biotechnology of Animal Resources, Koukuk University)
  • 윤원호 (서일대학 식품가공과) ;
  • 남보라 (건국대학교 축산식품생물공학과) ;
  • 김진만 (건국대학교 축산식품생물공학과) ;
  • 김창한 (건국대학교 축산식품생물공학과)
  • Published : 2006.06.01
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Abstract

This study was carried out to investigate characteristics of acid and alcohol fermented milk by mixed starters made by Lactobacillus bulgaricus (KCTC 3635) and Kluyveromyces marxianus (KCTC 17212) for 36 hours when the curds were formed. Final pH and titratable acidity were about 4.5 and 0.68%, respectively. The viable cell counts of lactic acid bacteria and yeast for alcohol fermented milk were increased to $3.2{\times}10^9 CFU/mL$ and $5.3{\times}10^9 CFU/mL$, respectively. The ethanol contents increased to 0.35% during fermentation. Antitumor activities of the fermented milk against tumor cell lines, such as HEp-2, HEC-1B, SW-156 and SK-MES-1 showed to 86.6, 70.3, 60.4 and 57.14%, respectively.

본 연구는 기능성 발효유로서 티벳산 발효유에서 분리한 효모(Kluyveromyces marxianus)와 유산균(Lactobacillus bulgaricus)의 혼합스타터를 이용한 발효유를 제조하여 배양 기간별 균수 측정, pH, 적정산도, ethanol 함량, 항암 활성에 대해 알아보았다. 배양은 $30^{\circ}C$에서 curd가 형성되는 시점에 마치게 되는데 이때의 최종 산도는 0.68, pH는 4.5 이었다. 배양 36시간 후의 균수는 K. marxianus는 $5.3{\times}10^9 CFU/mL$, L. bulgaricus는 $3.2{\times}10^9 CFU/mL$ 이었고 ethanol 함량은 0.35%까지 증가하였다. 36시간 배양하여 제조된 발효유의 항종양 활성은 HEp-2에 대해서는 86.6%, HEC-1B에 대해서는 70.3%, SW-156에 대해서는 60.4%, SK-MES-1에 대해서는 57.14%의 항종양 활성을 나타내었다. 이상의 결과 기존의 유산균 발효유에 효모를 첨가한 알코올 발효유의 제조가 가능하며, 제품의 항종양 활성의 측면에서도 높은 기능성을 나타내는 것으로 나타났다.

Keywords

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