Acidic Beverage Fermentation Using Citrus Juice and Antimicrobial Activity of the Fermented Beverage

감귤과즙을 이용한 산형음료 발효 및 발효음료의 항균효과

  • Jeong, Ji-Suk (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kim, Seong-Ho (Dept. of Bio-Food Science, Kyongbuk College of Science) ;
  • Kim, Mi-Lim (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Choi, Kyoung-Ho (Dept. of Food Science and Nutrition, Catholic University of Daegu)
  • 정지숙 (대구가톨릭대학교 식품영양학과) ;
  • 김성호 (경북과학대학 바이오식품과) ;
  • 김미림 (대구한의대학교 한방식품조리영양학부) ;
  • 최경호 (대구가톨릭대학교 식품영양학과)
  • Published : 2008.08.30


In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of $11{\sim}17%$ (v/v) juice and sweetened with sucrose (initial sucrose $10^{\circ}Brix$). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at $28{\sim}30^{\circ}C$ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be $183.5{\sim}186.6\;ppm$. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between $71.9{\sim}94.0%$ at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.


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