Stimulatory Effect of Milk Protein Peptides on the Growth and Propagation of Lacticaseibacillus casei

• 발행기관: 한국축산식품학회
• 저자명: Chengjie Ma Miya Su Zhenmin Liu Kun Wang Rui Wang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1391~1402쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

Lacticaseibacillus casei has a slow growth rate in milk. The present study sought to assess the influence of peptides derived from milk on the growth and propagation of L. casei. The milk protein peptides were generated using flavourzyme (FPMP) or neutral protease (NPMP). The peptide concentrations of FPMP20%-supplemented fermented milk (FM) tended to decrease throughout the fermentation process, furthermore the free amino acid concentrations in the FPMP20% sample (409.96 mg/kg) were much higher than in the control FM (62.48 mg/kg) and NPMP20% samples (226.34 mg/kg), indicating that FPMP could be well utilized by L. casei. The FPMP20% sample reached the pH end-point of 3.7 at 42 h, while NPMP20% and FM reached the same pH end-point at 67 h and 90 h. Although NPMP promoted acidification in the early stage of fermentation, the propagation and survival of L. casei were impaired. The number of viable L. casei cells in the FPMP20%, NPMP20%, and FM at 72 h was 9.58, 8.61, and 8.85 Log CFU/g, respectively. Moreover, the contents of critical flavour components in FPMP20% were significantly higher than in FM and NPMP20%. The FPMP-supplemented milk fermented with L. casei showed higher cell numbers, reduced fermentation time, and increased abundance of flavour components.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

Lacticaseibacillus casei milk fermentation flavourzyme peptide growth