Characteristics of Fermented Fruit and Vegetable Mixed Broth Using by Bacteriocin-producing Lactic Acid Bacteria and Yeast

박테리오신 생성 젖산균과 효모를 이용한 과채발효액의 특성

  • Jung, Dong-Sun (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Young-Kyung (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lim, Kyung-Wha (Department of Food and Microbial Technology, Seoul Women's University)
  • 정동선 (서울여자대학교 식품 미생물공학과) ;
  • 이영경 (서울여자대학교 식품 미생물공학과) ;
  • 임경화 (서울여자대학교 식품 미생물공학과)
  • Published : 2000.12.30


A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at $4^{\circ}C$. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at $4^{\circ}C$ by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.


fruit and vegetable;fermented beverage;Lactococcus lactis;bacteriocin;yeast