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KMID : 1024620130330030325
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Food Science of Animal Resources
2013 Volume.33 No. 3 p.325 ~ p.330
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Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation
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Oh Nam-Su
Lee Hyun-Ah
Myung Jae-Hee
Lee Ji-Young
Joung Jae-Yeon
Shin Yong-Kook
Baick Seung-Chun
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Abstract
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Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as V_{max}, t_{max}(h), t_{pH5.0}(h), and t_f(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest t_f(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.
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KEYWORD
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oligosaccharide, kefir, fermentation, fructooligosaccharide
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