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Bacillus subtilis 균주로 발효한 죽순발효액의 품질특성 Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

백병기, 조정일, 문은우, 박정숙
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  • URLhttps://db.koreascholar.com/Article/Detail/299436
韓國食生活文化學會誌 (한국식생활문화학회지)
제30권 제2호 (2015.04)
pp.233-240
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

키워드
bamboo shootfermentationBacillus subtilismicroorganismfermented liquor
목차
Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 실험방법
 III. 결과 및 고찰
  1. 죽순으로부터 미생물 분리 및 탐색
  2. 일반성분
  3. pH, 산도 및 당도 함량
  4. 색도 및 점도
  5. 유기산
  6. 아미노산
  7. 관능검사
 IV. 요약 및 결론
 감사의 글
 References
저자
  • 백병기(광주여자대학교 대체의학과) | Byeong-Gi Baeg
  • 조정일(조선이공대학교 식품영양조리과학과) | Jung-Il Cho
  • 문은우(한양대학교 식품영양학과) | Eun-Woo Moon
  • 박정숙(광주여자대학교 대체의학과) | Jung-Suk Park Corresponding author