정보공개
글로벌 김치문화와 발효과학의 중심
World lnstitute of Kimchi
정보공개
유산균 생존율 향상을 위한 식품첨가물 등급의 동결보호제 탐색
- 작성일2017.05.15 00:00
- 분류
- 조회수2,245
- 링크http://www.kosfost.or.kr/journal/view.html?uid=8752&start=260&sort=Publisher_date%20desc&pub_box=Y
- 저널명한국식품과학회지
- 저자곽현정,박해웅,이나라,김태운,이종희,최학종,장자영
- 구분
- 유형
제목
유산균 생존율 향상을 위한 식품첨가물 등급의 동결보호제 탐색
요약
Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).
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