산업식품공학 제24권 제4호

간행물

산업식품공학 KCI 등재 Food Engineering Progress

발행기관 한국산업식품공학회
자료유형 학술지
간기 계간
ISSN 1226-4768 (Print)2288-1247 (Online)
수록기간 1997 ~ 2024
주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
십진분류KDC 574DDC 664

권호리스트/논문검색 CLOSE

권호

제24권 제4호 (2020년 11월) 21건

21.

2020.11 구독 인증기관 무료, 개인회원 유료

강황 발효를 위한 최적 배양 조건 탐색과 김치 유래 발효균주 선발

Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Fermentation of Turmeric (Curcuma longa L.)

윤소정, 한겨레, 이기연, 나동하, 이형재

산업식품공학 제24권 제4호 pp.383-388 한국산업식품공학회

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.

4,000원

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