摘要
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 at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) 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 $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ 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.
摘要译文
这项研究的目的是测定和分析2017年分发的120份包含乳酸菌的健康功能食品和加工食品的益生菌含量，pH和酸度。还确定并分析了五种益生菌产品因保存方法而引起的变化。 。 85种保健功能食品中有2种样品的乳酸菌含量低于满足韩国食品标准所需的明显数量，而35种加工产品均适合分销。益生菌含量，pH和酸度的平均值分别为$ 1.2 {-times} 10 ^ {10} CFU / g $，5.35和1.29％。 35种加工食品中17个样品中乳酸菌的平均数量为$ 5.8 {-times} 10 ^ 8CFU / g $。保存温度（$ -20 ^ {-circ} C $，$ 4 ^ {-circ} C $，$ 20 ^ {-circ} C $和$ 40 ^ {-circ} C $）和保存时间（1）的影响分别测定5种益生菌产品的益生菌含量，pH和酸度，分别为3、6和3个月。 1至6个月后，益生菌含量平均降低了59％；最低的减少发生在$ 4 ^ {– circ} C $，最高的减少发生在$ 40 ^ {– circ} C $。此外，5种产品中的3种在储存1到3个月后，在$ 40 ^ C $下，益生菌含量迅速降低了70％以上。因此，根据本研究结果，建议在购买后应尽快冷藏和食用含有乳酸菌的产品。
Kim; Young-Su;Hwang; Sun-Il;Kim; Sang-Tae;Han; Na-Eun;Kim; Hye-Young;Kim; Hyun-Soo;Park; Kwang-Hee;Yoon; Mi-Hye;. 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[J]. Journal of Food Hygiene and Safety, 2018,33(6): 474-482