Weissella cibaria를 이용한 오디발효음료의 제조

• 영문명: Preparation of Fermented Mulberry Beverage by Weissella cibaria
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 김정순(Jeong-Sun Kim) 황은영(Eun-Young Hwang) 최상원(Sang-Won Choi) 박재용(Jae-Yong Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 2권 1호, 38~44쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.01.30

영문 초록

For prepration of fermented mulberry beverage by lactic acid bacteria, one strain was isolated from mulberry fruit. The strain has high fructose utilization ability and was identified as Weisella cibaria by 16S rRNA sequence analysis with 99.8% identity. The strain was named as W. cibaria JP0080. W. cibaria JP0080 was inoculated in the diluted mulberry fruit juice (10, 20, 30, 40 and 50%) with final 1% sugar concentration. The strain reached the log phase within 2 hours and the stationary phase within eight hours with viable cell count of 2.21×1010~2.14×1011 CFU/mL. It showed the strain can be growth rapidly in diluted mulberry fruit juice. The pH was rapidly decreased during fermentation from 4.9 (before fermentation) to 4.03 (2 hour) and 3.59 (6 hour). Undiluted mulberry juice showed highest acidity level independently fructose addition and more diluted mulberry juice showed less acidity after fermentation. For sensory test, 9% fructose was added in fermemted mulberry juice and performed filtration. The results of overall preference showed that no significant difference while fermendted 10% juice showed significantly low. After 12 hour fermentation of diluted mulberry juice (20%) showed slightly decreasing of isoquercitrin concentration from 1.06 to 0.89 mg/L, while quercetin concentration was increased from 0.75 to 1.05 mg/L. To conclude, 20% mulberry juice is ideal material for develpoment of mulberry fermented beverage.

목차

서론

재료 및 방법

결과 및 고찰

요약

키워드

mulberry Weissella cibaria fermented mulberry beverage