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김치 유래 Lactobacillus plantarum을 이용한팽화 검은콩 발효물의 제조 및 품질특성

Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi

한국식품위생안전성학회지 2020년 35권 6호 p.618 ~ 629
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Abstract


The purpose of this study was to optimize the fermentation condition of black bean by lactic acidbacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolatedfrom kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobialactivity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v)of L. plantarum SU22 at 37oC for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) brothfermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 wasfound to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimalcondition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantlyincreased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

키워드

Puffed; Black bean; Quality; Fermentation

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