Data/hora: 11/06/2024 12:35:30

Provedor de dados: | 19
País: | Japan

Título:

イエメン産の伝統的自然発酵乳“ラバン”の菌叢ならびに官能特性の解析

Microflora of Microorganisms and Several Characteristics of Laban, A Traditional Natural Fermented Milk in YEMEN

Autores: | 荒井, 威吉; 中島, 景典; 丸山, 千弘玲; 中村, 正; 戸羽, 隆宏; 浦島, 匡; Arai, Ikichi; Nakajima, Keisuke; Maruyama, Chigure; Nakamura, Tadashi; Toba, Takahiro; Urashima, Tadasu.
Data: | 2002
Ano: | 2002
Resumo: | Microflora of lactic acid bacteria and yeasts of Laban which had been made with bovine or ovine milk by traditional natural fermentation in Yemen，were studied.  The mean of viable cell counts of microorganisms in Laban was 6.4 x10⁸ cfu/ml. The 60 strains of lactic acid bacteria and 24 strains of yeasts were isolated and identified. The percentages of strains on lactic acid bacteria flora were as follows: Lactococcus lactis subsp.lactis① was dominant in 88%. Lc. lactis subsp. lactis②，Leuconostoc mesenteroides subsp. mesenteroides，and Leuc. lactis were in 5，5，and 2%，respectively. It was recognized that the some characteristics of Lc. lactis subsp. lactis① of the dominant strain were different from those of Lc. lactis subsp.lactis②. The percentages of strains on yeast flora were as follows: Trichosporon sericeum， Saccharomyces cerevisiae，and Candida kefyr were dominant in 34，21，and 21%，respectively. In addition S. pastorianus，C. versatilis，C. pseudotropicalis，and Zygosaccharomyces microellipsoides were in 8，8，4，and 4%，respectively. It was recognized that the single culture ofS. cerevisiae did not produce ethanol in 10% reconstituted skimmilk，but otherwise the mixed culture of the strains together with lactic acid bacteria produced it in 10% reconstituted skimmilk. The Laban were manufactured by using the several mixed cultures of 4 strains of lactic acid bacteria and 2 strains of yeasts isolated from Laban in Yemen. The each mixed cultures were inoculated in 10% reconstituted skimmilk，and were incubated at 30℃，for 1~ 5 days. It was found that the rheological scores (G'，G" and G*) of the curds increased and the flavor of those were more desirable in the Laban manufactured by the incubation at 30℃，4 days. イエメンでウシまたはヒツジの乳で製造される伝統的 自然発酵乳ラバン(Laban) の乳酸菌および酵母の菌叢 を調べた。ラバンの生菌数は平均6.4X 10⁸ cfu/mlであ った。分離した乳酸菌は60菌株，酵母は24菌株であった。 ラバン中の乳酸菌菌叢は2属3菌種4グループに分 類され，優勢菌株としてLactococcus lactis subsp.lacts ①が88%を占め，その他はLc.lactis subsp. lactis②が5 %，Leuconostoc mensenteroides subsp. mesenteroidesが5%およびLeuconostoc mesenteroidesが2%の構成であった。Lc.laclis subsp. lactis②は，優勢な菌株のLc.lactis subsp. lactis①と数種類の糖の発酵性および資化性が異なっていたので区分して分類した。 また酵母菌叢は4属7菌種に分類され，主要な菌種 はTrichosporon sericeumの34%，Saccharomyces cerevisiaeの21%およびCandida kefyrの21%であり，その 他はS. pastorianusが8%，C. versatilisが8%，C. pseudotropicalisが4%およびZygosaccharomyces microellipsoidesが4%の構成であった。 ラバン中に含まれるS. cerevisiaeは，乳中で単一菌株 のみではエタノール発酵を行わなかったが，乳酸菌との 共生によってエタノールを発酵したので，ラバンの風味 形成に関与していることが推定された。 ラバンから分離した乳酸菌4菌種と酵母2菌種を用 いて， 10%還元脱脂乳で30℃，5日間の混合培養を行 い，ラバンを試作した。培養4日後にカードの粘弾性 (G'， G"およびG*) は増加し，良好な風味を形成するこ とが認められた。
Idioma: | Japonês
Identificador: | http://ir.obihiro.ac.jp/dspace/handle/10322/2923
Editor: | 日本酪農科学会
Formato: | application/pdf
Fonte: | 日本酪農科学会