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pp.383-388
The purpose of this study is to optimize the composition of the medium for turmeric fermentation and to select competent turmeric fermentation strains using bacterial isolates from kimchi. Initially, 30 isolates from kimchi were cultured in 5% (w/v) yeast extract and 1% (w/v) maltodextrin to determine viability. As a result, eight strains showed a tendency to maintain viability until the fifth day of fermentation. Subsequently, the eight isolates were fermented in an optimum medium for turmeric fermentation, 5% (w/v) yeast extract, 1% (w/v) maltodextrin, and 5% (w/v) turmeric for seven days to determine the viable cell count and antioxidant capacity. The antioxidant capacities of turmeric fermented by the eight isolates were similar or higher than turmeric fermented by Lactococcus lactis KCTC 2013, while maintaining high viable cell counts of both the eight isolates and L. lactis KCTC 2013 until the seventh day of fermentation. The antioxidant capacities of the selected five strains during fermentation might increase possibly due to the biological conversion of active compounds in turmeric by fermentation. Consequently, a total of five strains of the isolates showing higher antioxidant capacity (4.81±0.19-5.81±0.04 VCE/mL) than fermentation day 0 were selected for fermentation of turmeric.
서 론
재료 및 방법
균주 분리
시료의 전처리
YM 배지 조성과 최적 YM배지 제조
김치분리균주의 생장성
분리균주의 강황발효배지 생균수 측정
강황 발효 추출물 제조
강황 발효 추출물의 항산화능(ABTS radical scavengingactivity)
결론 및 고찰
강황발효 배지 최적화
YM최적배지 생장성
발효일수 별 김치분리균주의 생균수
발효일수 별 강황 발효액 추출물의 항산화능
강황발효 균주 선발
요 약
References
