Journal of Milk Science and Biotechnology最新文献_第4页

Formation and Characterization of Casein Phosphopeptide/Chitosan Oligosaccharide NanoComplex 酪蛋白磷酸肽/壳聚糖纳米复合物的形成与表征

Journal of Milk Science and Biotechnology Pub Date : 2018-09-01 DOI: 10.22424/JMSB.2018.36.3.164

Yunjung Baek, Ho-Kyung Ha, Ji-Hong Lee, Mee-Ryung Lee, Won-Jae Lee

{"title":"Formation and Characterization of Casein Phosphopeptide/Chitosan Oligosaccharide NanoComplex","authors":"Yunjung Baek, Ho-Kyung Ha, Ji-Hong Lee, Mee-Ryung Lee, Won-Jae Lee","doi":"10.22424/JMSB.2018.36.3.164","DOIUrl":"https://doi.org/10.22424/JMSB.2018.36.3.164","url":null,"abstract":"The objectives of this study were to manufacture casein phosphopeptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes and to investigate the impacts of manufacturing variables, such as CPP concentration and pH, on their morphological and physicochemical characteristics. Transmission electron microscopy (TEM) and particle size analysis were used to assess the morphological and physicochemical properties of the CPP/CSO nanocomplexes, respectively. Based on the images obtained by TEM, the spherical shapes of the CPP/CSO nanocomplexes ranged from 50 to 150 nm. As the concentration of CPP was increased and the pH was decreased, the average particle size of the nanocomplexes significantly (p<0.05) increased. The CPP/CSO nanocomplexes had a highly uniform distribution with a polydispersity index value of less than 0.3. In addition, they had a negative surface charge with a zeta-potential value between —17 and —26 mV. The CPP/CSO nanocomplexes showed good stability during the freeze-drying process. In conclusion, CPP/CSO nanocomplexes were successfully manufactured, and the CPP concentration and pH were found to be key factors that affected their morphological and physicochemical properties.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122778350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Development of a Functional Mixed-Starter Culture for Kefir Fermentation 开菲尔发酵功能混合发酵剂的研制

Journal of Milk Science and Biotechnology Pub Date : 2018-09-01 DOI: 10.22424/JMSB.2018.36.3.178

Bomee Lee, H. Yi, Yong-II Moon, Sejong Oh

{"title":"Development of a Functional Mixed-Starter Culture for Kefir Fermentation","authors":"Bomee Lee, H. Yi, Yong-II Moon, Sejong Oh","doi":"10.22424/JMSB.2018.36.3.178","DOIUrl":"https://doi.org/10.22424/JMSB.2018.36.3.178","url":null,"abstract":"Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at 25°C was aseptically inoculated with starter cultures (0.002% w/v); it was kept at 25°C until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at 37°C for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at 32°C for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially 10∼10 CFU/g; it increased significantly to 10 CFU/g after 12 h of incubation. During the storage of the kefir-like products at 4°C for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116696952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study 薄荷油对各种乳制品中蜡样芽孢杆菌、金黄色葡萄球菌、阪崎克罗诺杆菌和肠炎沙门氏菌的抑菌作用:初步研究

Journal of Milk Science and Biotechnology Pub Date : 2018-09-01 DOI: 10.22424/JMSB.2018.36.3.146

Hyun-Woo Lim, Dong‐Hyeon Kim, Se-Hyung Kim, Jun-Man Lee, Jung-Whan Chon, K. Song, Dongryeoul Bae, Jinhyun Kim, Hyunsook Kim, K. Seo

{"title":"Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study","authors":"Hyun-Woo Lim, Dong‐Hyeon Kim, Se-Hyung Kim, Jun-Man Lee, Jung-Whan Chon, K. Song, Dongryeoul Bae, Jinhyun Kim, Hyunsook Kim, K. Seo","doi":"10.22424/JMSB.2018.36.3.146","DOIUrl":"https://doi.org/10.22424/JMSB.2018.36.3.146","url":null,"abstract":"There are more than 25 species of Mentha plants, which are aromatic perennial herbs. Currently, these species are being widely used with great interest because of various clinical findings regarding their health benefits. This is due to the abundance of volatile compounds that could expedite environmental interactions such as protection against herbivores, parasites, pathogens, and so on. Therefore, in this study, the antimicrobial effect of Mentha piperita (peppermint) oil on Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis were investigated using the spot-on-lawn method. The results show that Mentha piperita (peppermint) oil exhibited antimicrobial activities against Bacillus cereus, Staphylococcus aureus, and Cronobacter sakazakii; however, it did not inhibit the growth of Salmonella Enteritidis. This shows that the antimicrobial effect of Mentha piperita (peppermint) oil is effective against both Gram-positive and Gramnegative bacteria. Hence, in the present study, Mentha piperita (peppermint) oil was shown to have strong antimicrobial activities; it could be used as a potential food additive for improving the quality of various milk-based products due to its various bioactive properties. Future studies should be conducted for manufacturing functional dairy products with the addition of peppermint oil to prevent and/or alleviate specific diseases.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129551080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Enhancement of Viability of Weissella cibaria CMU by Low-Temperature Encapsulation 低温包封法提高魏氏菌CMU活力的研究

Journal of Milk Science and Biotechnology Pub Date : 2018-09-01 DOI: 10.22424/JMSB.2018.36.3.171

Da-Eon Lee, Hyo-Jeong Hwang, Y. Jo, Tae-Hwan Jung, Kyoung-Sik Han

引用次数: 0

Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk 各种原料奶制成的豪达奶酪的感官评价

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/jmsb.2018.36.2.95

Cheol Choi, Hyun-Woo Lim, Jung-Whan Chon, Dong‐Hyeon Kim, K. Song, Se-Hyung Kim, Hyunsook Kim, K. Seo

引用次数: 3

Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles 鞣花酸在乳蛋白纳米颗粒中的包封

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/JMSB.2018.36.2.121

Mee-Ryung Lee

引用次数: 1

Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans 木脂素的化学性质、对人体健康的影响及对乳功能的增强

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/JMSB.2018.36.2.81

Hyo-Jeong Hwang, Jin A Yoon, K. Shin

{"title":"Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans","authors":"Hyo-Jeong Hwang, Jin A Yoon, K. Shin","doi":"10.22424/JMSB.2018.36.2.81","DOIUrl":"https://doi.org/10.22424/JMSB.2018.36.2.81","url":null,"abstract":"This review discusses the characteristics of major lignans and related studies and provides a basis for future studies. Lignans are present in various food products consumed daily, such as flaxseed and other seeds, vegetables, fruits, and beverages including coffee, tea, and wine. Lignans are natural phytoestrogens with a structure similar to that of secoisolariciresinol (Seco), mataireinol (Mat), pinoresinol (Pin), medioresinol (Med), lariciresinol (Lari), and syringaresinol, which is then converted to enterodiol (END) and enterolactone (ENL), which are mammalian lignans and the primary biologically active enterolignans, by the intestinal microflora. The associations between lignans and a decreased risk of cardiovascular disease are promising; however, they are not yet well-established, probably owing to low lignan intake in habitual Western diets. Nonetheless, these associations were more prominent at the higher doses in interventional studies. Many studies on humans and animals have reported the benefits of lignan consumption in protecting against CVD and metabolic syndrome by reducing lipid and glucose concentrations. END and ENL reportedly exert protective effects including phytoestrogenic, antioxidant, anti-inflammatory, and anticancer effects through various mechanisms. Moreover, lignans reportedly exert beneficial effects in breast, colon, and prostate cancer and osteoporosis have reported that. However, future studies are required to confirm the association between lignan and disease.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123768239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Objective Measurements of Textural and Rheological Properties of Cheese 奶酪结构和流变特性的客观测量

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/JMSB.2018.36.2.73

Mee-Ryung Lee

引用次数: 3

Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk 各种原料奶制成的豪达奶酪的微生物安全性

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/jmsb.2018.36.2.106

Cheol Choi, Dong‐Hyeon Kim, Hyun-Woo Lim, Jung-Whan Chon, K. Song, Se-Hyung Kim, Hyunsook Kim, K. Seo

{"title":"Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk","authors":"Cheol Choi, Dong‐Hyeon Kim, Hyun-Woo Lim, Jung-Whan Chon, K. Song, Se-Hyung Kim, Hyunsook Kim, K. Seo","doi":"10.22424/jmsb.2018.36.2.106","DOIUrl":"https://doi.org/10.22424/jmsb.2018.36.2.106","url":null,"abstract":"Since 2018, the production and sales of ram-milk cheese ripened for over 60 days has been permitted in South Korea. Hence, this study aimed to examine the microbiological changes in 7 different types of Gouda cheese. During the aging period, traditional raw-milk Gouda Cheeses 1 and 2 did not contain Salmonella spp. during the 60-day storage period and no E. coli after 20-day storage. Coliform bacteria were not detected in Cheese 1 after 40 days; however, they were detected in Cheese 2 up to 60 days. Salmonella spp. were inhibited during the 60-day storage period in Cheese 3 (Salmonella spp.-contaminated raw-milk Gouda cheese), Cheese 4 (Cheese 3 contaminated with lactic acid bacteria DH 5 isolated from Kefir) and Cheese 5 (Cheese 3 contaminated with lactic acid bacteria DN1 isolated from Kefir). In particular, inhibition of Salmonella spp. was more prominent in Cheese 4 and Cheese 5 than in Cheese 3. During 60-day storage, Cheese 6 had a significantly reduced lactic acid bacteria. Furthermore, in Cheese 7, E. coli, E. Salmonella ssp. were rarely detected, and lactic acid bacteria were slightly greater in Cheese 7 than in other cheeses during the 60-day period. Moreover, all samples from Cheese 1 to Cheese 7 were not contaminated with Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and E. coli O157:H7.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126082335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Determination of Microbial Diversity in Gouda Cheese via Pyrosequencing Analysis 高达干酪微生物多样性的焦磷酸测序分析

Journal of Milk Science and Biotechnology Pub Date : 2018-06-01 DOI: 10.22424/JMSB.2018.36.2.125

Sangnam Oh, Younghoon Kim

引用次数: 1