산업식품공학 제18권 제4호 (p.276-281)

Antimicrobial Effect of ε-Poly-L-lysine Mixture on Cheonggukjang and Optimization of the Mixing Ratio

청국장에 대한 ε-Poly-L-lysine 혼합제재의 항 미생물 효과 및 혼합비율의 최적화
키워드 :
Cheonggukjang,ε-poly-L-lysine mixture,EPM,optimization

목차

Abstract
Introduction
Materials and Methods
  Materials
  Measurement of pH and color
  Measurement of the antimicrobial activity of EPM and viable cell counts
  Sensory analysis
  Experimental design for determining the optimal mixing ratio
  Statistical analysis
Results and Discussion
  pH of Cheonggukjang
  Effect on the growth inhibition of microorganisms
  Measurement of colors (L value)
  Sensory analysis
  Design point selection for mixture design, modeling and analysis
  Optimization of mixture ratio for manufacturing cheonggukjang
Acknowledgement
References

초록

The objectives of this study were to evaluate the antimicrobial effects of ε-poly-L-lysine mixture (EPM) on cheon-ggukjang and to determine the optimal mixing ratio in cheonggukjang. Increasing the EPM up to 2% decreased via-ble cell counts at both 15oC and 30oC storage. The pH of cheonggukjang without EPM increased slowly over thestorage periods, but cheonggukjang with EPM showed a slight increasing tendency, with the highest pH at 2% EPM.The sensory scores, such as texture and flavor, were highest in samples containing 2% EPM; however, overall pref-erence was not significantly different when compared to the control. For the optimum cheonggukjang processingconditions, 13 experimental points were selected. Soybean and EPM were chosen as independent variables. Viablecell count, pH, texture, and overall preference were measured. The optimum formulation of cheonggukjang usingthe numerical analysis was found to be 98.52% soybean and 1.48% EPM, resulting in a 0.722 desirability value.