천연발효 경과에 따른 삼정환의 미생물 변화 및 발효특성

• 영문명: Original Article : Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation
• 발행기관: 한방비만학회
• 저자명: 신나래(Na Rae Shin) 왕경화(Jing Hua Wang) 임동우(Dong woo Lim) 이명종(Myeong Jong Lee) 김호준(Ho jun Kim)
• 간행물 정보: 『대한한방비만학회지』제15권 2호, 123~130쪽, 전체 8쪽
• 주제분류: 의약학 > 한의학
• 파일형태: PDF
• 발행일자: 2015.12.31

영문 초록

Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded in Dongui Bogam, has been commonly used for prolonging life for four hundred years in Eastern Asia. However, fermented SJH has not been investigated in terms of microbial ecology until present time. Methods: SJH was fermented for five weeks and fermentation characteristics during SJH fermentation were performed including pH, acidity and microbial profiling. Also, we measured total polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. In order to select starter candidate, several lactic acid bacteria were isolated from fermented SJH. Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from 0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenol and total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis was increased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stable during 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermented SJH. Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentation characteristics such as pH, acidity and microbial profile. Further studies are required to develop starter and analyze functional compounds in oder to produce standardized SJH.

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키워드

Samjung-hwan Lactic acid bacteria Antioxidants Fermented herbal