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KMID : 0881720180330060474
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.474 ~ p.482
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Investigation of the Lactic Acid Bacteria Content of Probiotic and Lactic Acid Bacteria Products: a Study on Changes in the Preservation Method of Probiotic Products
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Kim Young-Su
Hwang Sun-Il
Kim Sang-Tae
HanNa-Eun
Kim Hye-Young
Kim Hyun-Soo
Park Kwang-Hee
Yoon Mi-Hye
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Abstract
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The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria levels less than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The average for probiotic contents, pH, and acidity were 1.2 × 1010 CFU/g, 5.35, and 1.29%, respectively. The average counts of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was 5.8 × 108 CFU/g. The effects of preservation temperature(?20℃, 4℃, 20℃, and 40℃) and storage period(1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at 4℃ and the highest reduction occurred at 40℃. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at 40℃ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.
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KEYWORD
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Probiotics, Lactic acid bacteria, Acidity, pH
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