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

Suitability of Hot Water Extract from Panax ginseng Sprout Powder as a Dairy Additive 人参芽粉热水提取液作为乳制品添加剂的适宜性研究

Journal of Dairy Science and Biotechnology Pub Date : 2021-12-01 DOI: 10.22424/jdsb.2021.39.4.157

Gi-Ju Shin, C. Huh, I. Oh, Jungsil Kim, Ho-Kyung Ha

{"title":"Suitability of Hot Water Extract from Panax\u0000 ginseng Sprout Powder as a Dairy Additive","authors":"Gi-Ju Shin, C. Huh, I. Oh, Jungsil Kim, Ho-Kyung Ha","doi":"10.22424/jdsb.2021.39.4.157","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.4.157","url":null,"abstract":"This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80°C for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80°C. At 80°C, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80°C was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"65 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91406578","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: 0

Development of Plant-Based Milk Analogues as Alternatives to Cow Milk: Current Status and Future Prospects 作为牛奶替代品的植物性乳类似物的发展:现状和未来展望

Journal of Dairy Science and Biotechnology Pub Date : 2021-12-01 DOI: 10.22424/jdsb.2021.39.4.129

Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Dongkwan Jeong, K. Song

{"title":"Development of Plant-Based Milk Analogues as Alternatives to Cow\u0000 Milk: Current Status and Future Prospects","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2021.39.4.129","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.4.129","url":null,"abstract":"Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow’s milk. Furthermore, the global food industry has developed an interest in such products, considering the recent changes in consumer trends. In Korea, various products are being launched annually due to the increasing interest in non-dairy plant-based milk. However, research with regard to the quality and type of products produced in Korea is still at the preliminary stage when compared to those in the United States and Europe. Therefore, the present review has summarized non-dairy plant-based milk analogues based on the following key aspects. First, the types of non-dairy plant-based milk analogues and their production technologies (in the order of almond milk > cocoa milk > coconut milk > hemp milk > kidney bean milk > oat milk > peanut milk > rice milk, and soy milk). Second, the current status and future prospects for non-dairy plant-based milk analogues. Third, recent trends and future challenges associated with the production and quality improvement of non-dairy plant-based milk analogues. Fourth, the current status and outlook of the non-dairy plant-based milk analogue market in Korea. In conclusion, the present review could provide the food industry with valuable information regarding non-dairy plant-based milk analogues to facilitate the development of related products. Data were obtained from previously published studies.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86740480","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

Evaluation of Commercial Disinfectants for Efficacy at Inactivating Enterobacter sakazakii (Cronobacter spp.) in Water: A Preliminary Study 市售消毒剂对水中阪崎肠杆菌(克罗诺杆菌属)灭活效果的初步研究

Journal of Dairy Science and Biotechnology Pub Date : 2021-09-01 DOI: 10.22424/jdsb.2021.39.3.104

Jung-Whan Chon, K. Seo, Binna Kim, Jekang Her, Dongkwan Jeong, K. Song

{"title":"Evaluation of Commercial Disinfectants for Efficacy at Inactivating\u0000 Enterobacter sakazakii (Cronobacter spp.)\u0000 in Water: A Preliminary Study","authors":"Jung-Whan Chon, K. Seo, Binna Kim, Jekang Her, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2021.39.3.104","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.3.104","url":null,"abstract":"This study was conducted to evaluate the efficacy of commercial disinfectants at inactivating Enterobacter sakazakii (Cronobacter spp.) in water. Disinfectant I contained 6.15% sodium hypochlorite, and disinfectant II contained both 2.25% n-alkyl dimethylbenzyl ammonium chloride and 2.25% n-alkyl ethylbenzyl ammonium chloride. Disinfectant I was added to distilled water to obtain a range of residual chloride concentrations at 50 ppm intervals with a maximum of 1-1,000 ppm. Disinfectant II was prepared at concentrations ranging from 1-200 ppm with 5 ppm intervals. Exposure time for all solutions was 10 min. In total, 58 E. sakazakii (Cronobacter spp.) strains were tested in this study. Nine isolates were obtained from clinical samples, and 49 isolates were obtained from environmental samples. Seven strains (6 clinical and 1 environmental) were able to survive in 100 ppm disinfectant I, and a maximum of 5 ppm of disinfectant II. Fifty one strains (3 clinical and 48 environmental) were not killed in 10 ppm of disinfectant I and 1 ppm of disinfectant II in water. In conclusion, this study demonstrated that clinical E. sakazakii (Cronobacter spp.) strains displayed 5to 10-fold higher resistance to disinfectants than environmental E. sakazakii (Cronobacter spp.) strains. Disinfectant II, containing quaternary ammonium compounds, was shown to be more potent in inactivating E. sakazakii (Cronobacter spp.) in water used to clean infant formula manufacturing equipment than disinfectant I.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81043745","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

Gut Microbiome and Alzheimer’s Disease 肠道微生物群与阿尔茨海默病

Journal of Dairy Science and Biotechnology Pub Date : 2021-09-01 DOI: 10.22424/jdsb.2021.39.3.94

K. Seol, H. Kim, Jayeon Yoo, J. Yun, M. Oh, J. Ham

{"title":"Gut Microbiome and Alzheimer’s Disease","authors":"K. Seol, H. Kim, Jayeon Yoo, J. Yun, M. Oh, J. Ham","doi":"10.22424/jdsb.2021.39.3.94","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.3.94","url":null,"abstract":"The lack of an effective treatment for Alzheimer’s disease (AD) stems primarily from incomplete understanding of AD’s causes. A rapidly growing number of scientific reports highlight important roles played by peripheral infections and intestinal bacterial flora in pathological and physiological functions involving the microbiome-intestine-brain axis. The microbiome controls basic aspects of the central nervous system (CNS), immunity, and behavior, in health and disease. Changes in the density and composition of the microbiome have been linked to disorders of the immune, endocrine, and nervous systems, including mood changes, depression, increased susceptibility to stressors, and autistic behaviors. There is no doubt that in patients with AD, restoration of the intestinal microbiome to a composition reminiscent of that found in healthy adult humans will significantly slow the progression of neurodegeneration, by ameliorating inflammatory reactions and/or amyloidogenesis. In the near future, better understanding of bidirectional communication between the brain and microbiota will allow the development of functional diets using specific probiotic bacteria.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82183700","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: 10

Growth Media Conditions for Large-Scale Fermentation of Bacillus subtilis FWC1, B. amyloliquefaciens NAAS1, and Pichia farinosa NAAS2 枯草芽孢杆菌FWC1、解淀粉芽孢杆菌NAAS1和粉毕赤酵母NAAS2大规模发酵的培养基条件

Journal of Dairy Science and Biotechnology Pub Date : 2021-09-01 DOI: 10.22424/jdsb.2021.39.3.87

Heeseop Yoo, Y. Yoon, Sejong Oh

引用次数: 0

Antimicrobial Effects of Lactic Acid Bacteria Isolated from Tibetan Yogurt against Foodborne Pathogenic Bacteria 藏酸奶乳酸菌对食源性致病菌的抑菌作用

Journal of Dairy Science and Biotechnology Pub Date : 2021-09-01 DOI: 10.22424/jdsb.2021.39.3.121

Ju Young Gho, JiYeonn Lee, H. Choi, Sun Woo Park, Seok-Seong Kang

{"title":"Antimicrobial Effects of Lactic Acid Bacteria Isolated from Tibetan\u0000 Yogurt against Foodborne Pathogenic Bacteria","authors":"Ju Young Gho, JiYeonn Lee, H. Choi, Sun Woo Park, Seok-Seong Kang","doi":"10.22424/jdsb.2021.39.3.121","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.3.121","url":null,"abstract":"Yogurt is produced by bacterial fermentation of milk and contains lactic acid bacteria (LAB), which produce various metabolites such as organic acid, hydrogen peroxide, and bacteriocin. This study aimed to investigate cell-free supernatants (CFS) of LAB isolated from Tibetan yogurt. CFS (TY1, TY2, TY3, TY4, TY5, TY6, and TY7) from selected strains of LAB were co-incubated with four different foodborne pathogenic bacteria, namely E. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Inhibition of foodborne pathogenic bacterial growth was not affected in the presence of CFS (pH 6.5). In contrast, CFS without neutralization completely inhibited the growth of the bacteria. Furthermore, when the concentration of CFS (without neutralization) was changed to 1:4 and 1:8, a difference in inhibition was observed between Gram-positive and Gram-negative bacteria. CFS more effectively inhibited the growth of Gram-negative E. coli O157:H7 and S. Typhimurium than Gram-positive L. monocytogenes and S. aureus. These results suggest that organic acids in LAB may inhibit the growth of foodborne pathogenic bacteria, particularly Gram-negative bacteria.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86179700","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: 0

Use of Probiotics in Dairy Industry to Improve Productivity and as an Alternative to Antibiotics 益生菌在乳制品工业中的应用，以提高生产率和作为抗生素的替代品

Journal of Dairy Science and Biotechnology Pub Date : 2021-06-01 DOI: 10.22424/jdsb.2021.39.2.63

Y. Seo, Yoonjeong Yoo, Y. Yoon

{"title":"Use of Probiotics in Dairy Industry to Improve Productivity and as\u0000 an Alternative to Antibiotics","authors":"Y. Seo, Yoonjeong Yoo, Y. Yoon","doi":"10.22424/jdsb.2021.39.2.63","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.2.63","url":null,"abstract":"Antibiotics are widely used to improve productivity in the dairy industry. However, the inappropriate use of antibiotics causes the deterioration in the quality of dairy products undergoing fermentation and maturation. Hence, probiotic use is emerging as an alternative to curb the increased utilization of antibiotics. Probiotics are defined as “living microorganisms that, when administered in appropriate amounts, confer health benefits on the host.” They may improve host disease resistance by regulating intestinal microflora balance and promote animal growth and development. In the dairy industry, probiotics have been studied to increase milk production by improving digestion in dairy cows, enhance the content of dairy components such as milk fat and protein, reduce the risk of mastitis in cows, and increase calf weight. Thus, the use of probiotics can improve the production and safety of dairy products. However, some probiotics are still unstable during storage and have low quality and safety issues. Therefore, to reduce the use of antibiotics in the dairy industry, probiotics should be developed and produced considering the above-mentioned problems.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87004842","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: 0

Fermentation Characteristics of Starter Cultures in Lactose-Hydrolyzed Milk for the Elderly 老年乳糖水解乳发酵剂发酵特性研究

Journal of Dairy Science and Biotechnology Pub Date : 2021-03-01 DOI: 10.22424/JDSB.2021.39.1.20

Sejong Oh, Bum-Keun Kim, Yong-Gi Chun, Dong-June Park

{"title":"Fermentation Characteristics of Starter Cultures in\u0000 Lactose-Hydrolyzed Milk for the Elderly","authors":"Sejong Oh, Bum-Keun Kim, Yong-Gi Chun, Dong-June Park","doi":"10.22424/JDSB.2021.39.1.20","DOIUrl":"https://doi.org/10.22424/JDSB.2021.39.1.20","url":null,"abstract":"Lactase (β-galactosidase) is abundant in the small intestine during early childhood and gradually decreases with age. Lactic acid bacteria (LAB) present in yogurt could survive in the stomach, and lactase produced by these LAB can aid in lactose breakdown in the small intestine, thereby reducing lactose intolerance. This study aims to provide preliminary data for development of lactose-free yogurts for the elderly, and investigate the effect of lactosehydrolyzed milk on the growth of starter cultures. The pH during yogurt fermentation using lactose-free milk was slightly higher at 2 and 4 h of incubation, but reached 4.5 at the end of incubation, similar to that of the yogurt prepared from regular milk. The number of viable cells of Streptococcus thermophilus reached 10 CFU/mL after 2 h of incubation and increased to 10 CFU/mL after 4 h of incubation. During yogurt fermentation, the viable cells of Lactobacillus species and Bifidobacterium longum did not affect lactose hydrolysis. Although lactose-hydrolyzed milk did not promote the growth of starter cultures, manufacturing yogurt with lactose-free milk could be beneficial for the intestinal health of lactosesensitive elderly.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89233134","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: 0

Rates of Recovery of Enterobacter sakazakii (Cronobacter spp.) from Powdered Infant Formula Using Both a Chromogenic Agar and Real-Time PCR: A Preliminary Study 用显色琼脂法和实时荧光定量PCR法对婴儿配方奶粉中阪崎肠杆菌的回收率进行初步研究

Journal of Dairy Science and Biotechnology Pub Date : 2021-01-01 DOI: 10.22424/jdsb.2021.39.3.113

K. Song, K. Seo, Jung-Whan Chon

引用次数: 1

Complete Genome Sequence of Enterococcus faecalis CAUM157 Isolated from Raw Cow’s Milk 生牛奶中粪肠球菌CAUM157的全基因组序列分析

Journal of Dairy Science and Biotechnology Pub Date : 2020-09-01 DOI: 10.22424/jdsb.2020.38.3.142

Arxel G. Elnar, Sang-Dong Lim, Geun-Bae Kim

引用次数: 0