Lactobacillus spp. PAP1과 Lactobacillus spp. MGG2를 혼합 균주로 사용하여 밤 발효제품을 제조하기 위한 제반 조건을 조사하였다. 밤 발효액은 phytone, peptene. yeast exract, glucose를 각각 0.4. 0.2, 0.5% 이상으로 첨가할 때 산도와 생균수가 가장 컸다. 첨가물 중 phytone peptone은 대두박이나 순물로 대체해도 같은 효과가 관찰되었다. 버섯추출물의 첨가는 산도와 생육을 약간 촉진하였으나 안정제는 약간의 감소를 가져왔다. 기본 발효액은 관능성적이 나빴으나 산도를 0.54%로 낮추고. 당을 10%로 보강하고. sodium alginate를 0.2% 첨가하였을 때, 산미, 감미, 음용감이 크게 개선되었다.

Fermentation conditions and product composition were tested to develope a fermented food product using chestnut broth fermented by Lactobacillus spp. PAP1 and Lactobacillus spp. MGG2. Viable counts and acidity of the fermented broth were best when phytone peptone, yeast exract and glucose were added at 0.4, 0.2, and 0.5%. Soybean meal and soywhey were as effective as phytone peptone. mushroom extracts were found to increase viable counts and acidity, but stabilizers to decrease. Sensory scores of the fermented broths were low. However, sourness, sweetness and body sense were improved a lot, when the broths were modified to have acidity of 0.54%, 10% of sugar, and 0.2% of sodium alginate.

• 위성언 | Sung Uhn Wi
• 김순희 | Soon Hee Kim