Earticle

초록

영어

Freeze dried crude bacteriocin was encapsulated within an acid-soluble coating material, Eudragit EPO, using a surface modification technique through a hybridization system. The pH and titratable acidity of control yoghurt were 3.92 and 1.56%, respectively, after 24 hr of 42℃fermentation at , whereas yoghurt containing 500 AU/mL encapsulated bacteriocin exhibited a higher pH (4.37) and lower titratable acidity (1.2%). Yoghurt containing encapsulated bacteriocin had significantly lower titratable acidity when the duration of fermentation (to pH 4.5) and subsequent refrigerated storage (4℃) was longer than 20 days. There were no significant differences in the viability of lactic acid bacteria after 15 hr of fermentation. This suggests that microencapsulated bacteriocin has the potential to control the excessive growth of yoghurt starters caused by temperature abuse or post-acidification.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Oh, Se-Jong [ Department of Animal Science, Institute of Agriculture Science and Technology, Chonnam National University ]
• Heo, Ho-Jin [ Jeonnam Innovation Agency ]
• Park, Dong-June [ Korea Food Research Institute ]
• Kim, Sae-Hun [ Divisions of Food Science, Korea University ]
• Lee, Sung-Je [ Institute of Food, Nutrition, and Human Health, Massey University ]
• Imm, Jee-Young [ Department of Foods and Nutrition, Kookmin University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664