Optimization for the Lactic Acid Fermentation of Mixed Fruit and Vegetable Juices

젖산발효에 의한 혼합과채음료 제조의 최적화

  • Kim, Su-Yeun (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Eon-Ho (Department of Food Science and Technology, Seoul Women's University)
  • 김수연 (서울여자대학교 식품과학부) ;
  • 최언호 (서울여자대학교 식품과학부)
  • Published : 2002.04.01

Abstract

An optimization for fermentation processes to make lactic acid juice with extracts from apples, carrots, celery, watercress, jujube and lycii (3 : 3 : 1 : 1/2 : 1 : 1/2) using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus cellobiosus isolated from Dongchimi had been investigated on the emphasis of composition of sugars and sodium chloride at various temperatures. The concentration of sugars less than 25% and salt less than 0.8% did not affect remarkably the cell growth of lactic acid bacteria and acid formation during fermentation. The fermenting juice showed increases in the population of lactic acid bacteria and acidity, and decreases in population of coliform bacteria and sugar concentration with high cultural temperature. At $25^{\circ}C$ viscous substance was not formed as it had at $15^{\circ}C$. The optimum composition, based on the sensory evaluation, was determined to be oligosaccharide and 0.2% for sodium chloride. It took 3 days to produce the most preferable juice of pH 3.62 at $25^{\circ}C$. At the optimal state the fermented juice showed viable cell counts (cfu/mL) of exponential numbers 8 for lactic acid bacteria and 4 for yeast. Coliform bacteria which had been $5.6{\times}10^2\;cfu/mL$ at the beginning of fermentation were not detected.

Keywords

juices;fruits and vegetables;lactic acid fermentation;oligosaccharides;sodium chloride

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