Food Science of Animal Resources最新文献_第9页

Probiotics that Ameliorate Cognitive Impairment through Anti-Inflammation and Anti-Oxidation in Mice. 通过抗炎症和抗氧化改善小鼠认知障碍的益生菌。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e22

Shinhui Lee, Sanung Eom, Jiwon Lee, Minsu Pyeon, Kieup Kim, Kyu Yeong Choi, Jung Hee Lee, Da Jeong Shin, Kun Ho Lee, Sejong Oh, Junho H Lee

{"title":"Probiotics that Ameliorate Cognitive Impairment through Anti-Inflammation and Anti-Oxidation in Mice.","authors":"Shinhui Lee, Sanung Eom, Jiwon Lee, Minsu Pyeon, Kieup Kim, Kyu Yeong Choi, Jung Hee Lee, Da Jeong Shin, Kun Ho Lee, Sejong Oh, Junho H Lee","doi":"10.5851/kosfa.2023.e22","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e22","url":null,"abstract":"The gut-brain axis encompasses a bidirectional communication pathway between the gastrointestinal microbiota and the central nervous system. There is some evidence to suggest that probiotics may have a positive effect on cognitive function, but more research is needed before any definitive conclusions can be drawn. Inflammation-induced by lipopolysaccharide (LPS) may affect cognitive function. To confirm the effect of probiotics on oxidative stress induced by LPS, the relative expression of antioxidant factors was confirmed, and it was revealed that the administration of probiotics had a positive effect on the expression of antioxidant-related factors. After oral administration of probiotics to mice, an intentional inflammatory response was induced through LPS i.p., and the effect on cognition was confirmed by the Morris water maze test, nitric oxide (NO) assay, and interleukin (IL)-1β enzyme-linked immunosorbent assay performed. Experimental results, levels of NO and IL-1 β in the blood of LPS i.p. mice were significantly decreased, and cognitive evaluation using the Morris water maze test showed significant values in the latency and target quadrant percentages in the group that received probiotics. This proves that intake of these probiotics improves cognitive impairment and memory loss through anti-inflammatory and antioxidant mechanisms.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"612-624"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5f/51/kosfa-43-4-612.PMC10359840.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation. 益生菌强化婴儿配方奶粉对婴儿肠道健康和微生物群调节的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e26

Ju Young Eor, Chul Sang Lee, Sung Ho Moon, Ju Young Cheon, Duleepa Pathiraja, Byeonghyeok Park, Min Jae Shin, Jae-Young Kim, Sangjong Kim, Youngbae Noh, Yunhan Kim, In-Geol Choi, Sae Hun Kim

{"title":"Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation.","authors":"Ju Young Eor, Chul Sang Lee, Sung Ho Moon, Ju Young Cheon, Duleepa Pathiraja, Byeonghyeok Park, Min Jae Shin, Jae-Young Kim, Sangjong Kim, Youngbae Noh, Yunhan Kim, In-Geol Choi, Sae Hun Kim","doi":"10.5851/kosfa.2023.e26","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e26","url":null,"abstract":"Compared to infant formula, breast milk is the best source of nutrition for infants; it not only improves the neonatal intestinal function, but also regulates the immune system and gut microbiota composition. However, probiotic-fortified infant formula may further enhance the infant gut environment by overcoming the limitations of traditional infant formula. We investigated the probiotic formula administration for one month by comparing 118 Korean infants into the following three groups: infants in each group fed with breast milk (50), probiotic formula (35), or placebo formula-fed group (33). Probiotic formula improved stool consistency and defecation frequency compared to placebo formula-fed group. The probiotic formula helped maintaining the level of secretory immunoglobulin A (sIgA), which had remarkably decreased over time in placebo formula-fed infants (compared to weeks 0 and 4). Moreover, probiotic formula decreased the acidity of stool and considerably increased the butyrate concentration. Furthermore, the fecal microbiota of each group was evaluated at weeks 0 and 4. The microbial composition was distinct between each groups, and the abundance of health-promoting bacteria increased in the probiotic formula compared to the placebo formula-fed group. In summary, supplementation of probiotic infant formula can help optimize the infant gut environment, microbial composition, and metabolic activity of the microbiota, mimicking those of breast milk.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"659-673"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5f/af/kosfa-43-4-659.PMC10359846.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China. 新疆省不同地区驼奶的比较研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e27

Jing Miao, Shuang Xiao, Jun Wang

{"title":"Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China.","authors":"Jing Miao, Shuang Xiao, Jun Wang","doi":"10.5851/kosfa.2023.e27","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e27","url":null,"abstract":"Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 μg/mL), and lysozyme (8.70-22.80 μg/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"674-684"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/86/e5/kosfa-43-4-674.PMC10359842.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10240588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine. 根据气体成分(气调包装)分析天然卤水腌制猪肉真空火腿的品质和色泽。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e20

Sol-Hee Lee, Hack-Youn Kim

{"title":"Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine.","authors":"Sol-Hee Lee, Hack-Youn Kim","doi":"10.5851/kosfa.2023.e20","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e20","url":null,"abstract":"The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4°C. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65°C for 4 h and packaged at O2:N2 gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L*, CIE a* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"580-593"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/df/49/kosfa-43-4-580.PMC10359847.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces. 犬粪中新型潜在益生菌的分离、鉴定和比较基因组学研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e28

Ngamlak Foongsawat, Sirinthorn Sunthornthummas, Kwannan Nantavisai, Komwit Surachat, Achariya Rangsiruji, Siriruk Sarawaneeyaruk, Kedvadee Insian, Sirapan Sukontasing, Nuttika Suwannasai, Onanong Pringsulaka

{"title":"Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces.","authors":"Ngamlak Foongsawat, Sirinthorn Sunthornthummas, Kwannan Nantavisai, Komwit Surachat, Achariya Rangsiruji, Siriruk Sarawaneeyaruk, Kedvadee Insian, Sirapan Sukontasing, Nuttika Suwannasai, Onanong Pringsulaka","doi":"10.5851/kosfa.2023.e28","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e28","url":null,"abstract":"Lactic acid bacteria (LAB) are commonly used as probiotics; however, not all LAB strains have the same beneficial effects. To successfully use LAB as probiotics in canines, LAB species should originate from the canine intestinal tract as they display host specificity. The objective of this study was to investigate the phenotypic and genomic traits of potential probiotic LAB isolated from canine fecal samples. Twenty LAB samples were evaluated for their potential probiotic characteristics including resistance to low pH, bile salts, hydrophobicity, auto-aggregation, co-aggregation, adhesion to epithelia or mucosa, and production of inhibitory compounds. Additionally, we evaluated their safety and other beneficial effects on canine health, such as DPPH free radical scavenging, and β-galactosidase. Four strains demonstrated potential probiotic characteristics and were selected: Enterococcus hirae Pom4, Limosilactobacillus fermentum Pom5, Pediococcus pentosaceus Chi8, and Ligilactobacillus animalis FB2. Safety evaluations showed that all strains lacked hemolytic activity, could not produce biogenic amines, and did not carry any pathogenic genes. In addition, L. fermentum Pom5 and P. pentosaceus Chi8 displayed susceptibility to all antibiotics and concordant with the absence of antibiotic resistance genes. Based on their phenotypic and genomic characteristics, L. fermentum Pom5 and P. pentosaceus Chi8 were identified as potential probiotic candidates for canines.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"685-702"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/50/d2/kosfa-43-4-685.PMC10359844.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized Rat. 植物乳杆菌对去卵巢大鼠骨质疏松影响的初步研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e29

Eun-Sun Jin, Ji Yeon Kim, JoongKee Min, Sang Ryong Jeon, Kyoung Hyo Choi, Shehzad Abid Khan, Gi-Seong Moon, Je Hoon Jeong

{"title":"Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized Rat.","authors":"Eun-Sun Jin, Ji Yeon Kim, JoongKee Min, Sang Ryong Jeon, Kyoung Hyo Choi, Shehzad Abid Khan, Gi-Seong Moon, Je Hoon Jeong","doi":"10.5851/kosfa.2023.e29","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e29","url":null,"abstract":"Osteoporosis is a growing global health concern primarily associated with decreased estrogen in postmenopausal women. Recently, some strains of probiotics were examined for potential anti-osteoporotic effects. This study intended to evaluate the impacts of Lactiplantibacillus plantarum MGE 3038 strain (MGE 3038) in ovariectomized rats. For this purpose, twelve weeks old female Wistar rats (n=21; 250-300 g) were divided into 3 groups; ovariectomy (OVX) group, OVX/MGE 3038 group and Sham group (control). In these groups; two went through respective OVX and one had daily MGE 3038 administration through oral gavage. Prior to 16 weeks after OVX, we collected blood samples and extracted the tibiae. We scanned the extracted tibiae by in-vivo micro-computed tomography (micro-CT) and evaluated pathology by hematoxylin and eosin (H&E) and Masson's trichrome staining. The serum levels of C-telopeptide of type I collagen (CTX), osteocalcin (OC), and the receptor activator of nuclear factor-ĸB ligand (RANKL) were examined. The OVX/MGE 3038 group showed increases in bone mineral density, trabecular bone volume, trabecular number, and trabecular thickness (Tb.Th), and a decrease in trabecular spacing than the OVX group. However, OVX/MGE 3038 group and control group were measurably comparable in Tb.Th. Micro-CT, H&E, and Masson's trichrome findings exhibited increased preservation and maintenance of trabecular bone structure in the OVX/MGE 3038 group in comparison to the OVX group. In serum, the levels of CTX, OC and RANKL were significantly different between the OVX and OVX/MGE 3038 groups. Taken together, L. plantarum MGE 3038 could be helpful for the treatment of osteoporosis.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"712-720"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/33/c5/kosfa-43-4-712.PMC10359845.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10240584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties. Alcalase和pro酶混合制备低过敏性乳清蛋白水解物及其消化率和免疫调节特性的评价。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e21

Jiyeon Yang, Se Kyung Lee, Young Suk Kim, Hyung Joo Suh, Yejin Ahn

{"title":"Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties.","authors":"Jiyeon Yang, Se Kyung Lee, Young Suk Kim, Hyung Joo Suh, Yejin Ahn","doi":"10.5851/kosfa.2023.e21","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e21","url":null,"abstract":"Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey protein hydrolyate (HWPH) was prepared by decomposing β-LG and α-LA of WP using exo- and endo-type proteases. The enzyme mixing ratio and reaction conditions were optimized using response surface methodology (RSM). Degradation of α-LA and β-LG was confirmed through gel electrophoresis, and digestion, and absorption rate, and immunostimulatory response were measured using in vitro and in vivo systems. Through RSM analysis, the optimal hydrolysis conditions for degradation of α-LA and β-LG included a 1:1 mixture of Alcalase and Prozyme reacted for 10 h at a 1.0% enzyme concentration relative to substrate. The molecular weight of HWPH was <5 kDa, and leucine was the prominent free amino acid. Both in vitro and in vivo tests showed that digestibility and intestinal permeability were higher in HWPH than in WP. In BALB/c mice, as compared to WP, HWPH reduced allergic reactions by inducing elevated Type 1/Type 2 helper T cell ratio in the blood, splenocytes, and small intestine. Thus, HWPH may be utilized in a variety of low allergenicity products intended for infants, adults, and the elderly.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"594-611"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/8a/27/kosfa-43-4-594.PMC10359843.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10240586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle). 真空膜对韩牛理化及微生物特性的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e8

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

{"title":"The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle).","authors":"Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong","doi":"10.5851/kosfa.2023.e8","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e8","url":null,"abstract":"The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"441-453"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bd/20/kosfa-43-3-441.PMC10172816.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9822360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham. 发酵剂种类对干腌火腿微生物及理化性质的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e9

Sun-Gyeom Kim, Hack-Youn Kim

{"title":"Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham.","authors":"Sun-Gyeom Kim, Hack-Youn Kim","doi":"10.5851/kosfa.2023.e9","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e9","url":null,"abstract":"This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances]. The starters were used by mixing Debaryomyces hansenii separated from Korean Doenjang (D) and fermented sausage (S). The starter was inoculated with dry-cured ham and aged for 6 weeks at 20°C and 25°C, respectively. The aerobic bacteria, Lactobacillus spp., and Staphylococcus spp. of D, S, and DS treatment showed significantly higher values at 25°C than at 20°C. Among them, S25 treatment showed a high tendency. At week 6, the mold of the S25 treatment was significantly higher than the S20 treatment, and the yeast was higher in 25°C than 20°C (p<0.05). The pH of all treatment groups increased with the aging period. Compared with that at 25°C, the pH was significantly higher at 20°C (p<0.05). The water activity showed a significant decrease as the aging period increased, and the treatment of D25, S20, and DS20 showed a significantly higher value at week 6 (p<0.05). Compared with that at 20°C, the VBN content was higher at 25°C. At week 6, the VBN contents of the C20, S25, and DS25 groups were higher than those of the other treatment groups. Therefore, inoculation of D. hansenii separated from fermented sausage produced in Korean starter at 25°C is expected to improve the safety of harmful microorganisms and physiochemical properties in dry-cured ham.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"454-470"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/9a/28/kosfa-43-3-454.PMC10172822.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9523661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. 乳蛋白浓缩酸奶霜的流变学、物理化学、微生物学和香气特性。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e16

Chan Won Seo, Nam Su Oh

{"title":"Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.","authors":"Chan Won Seo, Nam Su Oh","doi":"10.5851/kosfa.2023.e16","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e16","url":null,"abstract":"Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (ηa,50, K, G', and G″). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"540-551"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/64/e9/kosfa-43-3-540.PMC10172817.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9845123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3