Study on the Improvement of Quality in Jeung-pyun Prepared with Lactic Bacteria Having High Dextransucrase Activity as Starters

摘要

Twenty six strains of lactic acid bacteria were isolated from Jeung-pyun batter, among which Tetragenococcus halophilus 1-12 showed highest dextransucrase activity at 36.95 DSU/mg, followed by T. halophilus 5-8 (36.87 DSU/mg protein), T. halophilus 2-12 (32.66 DSU/mg protein), T. halophilus 3-3 (31.43 DSU/mg protein), T. halophilus 3-1 (30.73 DSU/mg protein), T. halophilus 5-12 (29.43 DSU/mg protein), and Leuconostoc mesenteroides subsp mesenteroides 2-9 (28.5 DSU/mg protein). L. mesenteroides subspmesenteroides 2-9, T. halophilus 1-12, and L. mesenteroides subsp dextranicum 5-13, were selected as starters (0.1, 0.5, and 1.0%) for Jeung-pyun manufacturing. Specific volume of Jeung-pyun added with 1.0% L. mesenteroides subsp dextranicum 5-13 was highest at 2.00, and 1.0% T. halophilus 1-12-added Jeung-pyun was lowest at 0.33. Cross-sectional observation of Jeung-pyun showed Jeung-pyun added with 0.5% L. mesenteroides subsp mesenteroides 2-9 was uniformly formed. Number of air holes of Jeung-pyun increased with increasing amount of added T. halophilus 1-12. Increasing addition of L. mesenteroides subsp dextranicum 5-13 resulted in more uniform air holes and volumes. Hardness, gumminess, and chewiness of Jeung-pyun added with 0.5 and 2.0% L. mesenteroides subsp dextranicum 5-13 decreased significantly in compasion to control groups. Jeung-pyun added with 0.5% L. mesenteroides subsp dextranicum 5-13 showed excellent overall sensory desirability ranking of 8.500.