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KMID : 1134820220510101091
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 10 p.1091 ~ p.1102
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Development of Shiitake Slice Products Containing High Ornithine Producing Lactic Acid Bacteria by Electrostatic Spraying Technology
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Oh Jeong-Hyeon
Jeong Jun-Yong
Lee Seul
Kim Kwang-Yup
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Abstract
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This study used an electrostatic oil spraying process to develop a dried shiitake slice product containing ornithine produced by lactic acid bacteria Lactobacillus koreensis CFM02 and Pediococcus acidilactici CFM10 which were isolated from kimchi. P. acidilactici CFM10 showed significantly high level of ornithine production, fast growth rate, and high acid and bile salt resistance. P. acidilactici CFM10 showed the highest ornithine production in the Rhynchosia nulubilis extract and produced an approximately 2:1 ratio of arginine and ornithine after supplementation with 0.8% arginine. Freeze-dried shiitake mushrooms showed higher antioxidant activity, β-glucan, total polyphenol, and hardness than products obtained through the sun-dried and hot air-dried methods. Optimum electrostatic oil spraying conditions for dried shiitake slice product were obtained at 85∼90°C. Confocal laser scanning microscopy (CLSM) analysis revealed that electrostatic spraying induced a 29% higher adhesion efficiency than conventional spraying, and the coating thickness was less than 600 μm. In the dried shiitake slice product, the electrostatic spray method showed higher ornithine content at all concentrations compared to the conventional spray and the relatively high oil temperature of 85°C showed no significant effect on the hardness. Through this study, we developed a dried shiitake slice product containing high levels of ornithine with less amount of coated oil. These results can be utilized in the food industry as a basis for the healthy application of various oils in food industry.
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KEYWORD
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Pediococcus spp., ornithine, shiitake mushroom, electrostatic spray, confocal laser scanning microscopy
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