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당화방법에 따른 유산균 발효천마의 품질특성 KCI 등재

Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

저자
  • 송영은(전라북도농업기술원 농식품개발과) | Young-Eun Song Corresponding author
  • 최소라(전라북도농업기술원 농식품개발과) | So-Ra Choi
  • 송은주(전라북도농업기술원 농식품개발과) | Eun-Ju Song
  • 서상영(전라북도농업기술원 농식품개발과) | Sang-Young Seo
  • 이인석(전라북도농업기술원 농식품개발과) | In-Sok Lee
  • 한현아(전라북도농업기술원 농식품개발과) | Hyun-Ah Han
  • 이기권(전라북도농업기술원 농식품개발과) | Ki-Kwon Lee
  • 송영주(전라북도농업기술원 농식품개발과) | Young-Ju Song
  • 김영회(전북대학교 식품공학과) | Young-Hoi Kim
  • 김명곤(전북대학교 식품공학과) | Myung-Kon Kim
  • 박신영(국립농업과학원 발효식품과) | Shin-Young Park