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Physicochemical Property of Polygonum multiflorum by Acetic Acid Bacteria Fermentation

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한국버섯학회 (The Korean Society of Mushroom Science)
초록

Polygonum multiflorum (Polygonaceae family) is effective to cholesterol lowering effect, increased immunity effect and whitening effect. P. multiflorum root is used for medicinal herb that can be used as raw material for food. In this study, acetic acid fermentation was adding extracts of P. multiflorum root (0%, 1%, 3%, 5%) for the developing healthy beverage. In this study, we investigated the contents of free sugars, organic acids and inorganic components of P. multiflorum root. As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium > calcium > magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

저자
  • Seong-Woo Jin(Jangheung Research Institute for Mushroom Industry)
  • Hae-Shin Je(Jangheung Research Institute for Mushroom Industry)
  • Kyung-Je Kim(Jangheung Research Institute for Mushroom Industry)
  • Young-Woo Koh(Jangheung Research Institute for Mushroom Industry)
  • Seung-Bin Im(Jangheung Research Institute for Mushroom Industry)
  • Sang-Wook Jeong(Jangheung Research Institute for Mushroom Industry)
  • Junseok Oh(Dongbu Herbal Medicine Agricultural Association Corporation)
  • Jae-Heoi Hong(Dongbu Herbal Medicine Agricultural Association Corporation)
  • Tae-Young Park(Dongbu Herbal Medicine Agricultural Association Corporation)
  • Kyoungsun Seo(Jangheung Research Institute for Mushroom Industry) Corresponding author