DOI QR코드

DOI QR Code

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

Abstract

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.

References

  1. Bartholomew A, Bartholomew M. 1998. Kombucha tea for your health and healing. Access Publishers Network, MI. p 13
  2. Sievers M, Lanini C, Wever A, Schuler-Schmid U, Teuber M. 1995. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. System Appl Microbiol 18: 590-594 https://doi.org/10.1016/S0723-2020(11)80420-0
  3. Dufresne C, Farnworth E. 2000. Tea, kombucha, and health.: A review. Food Res Int 33: 409-421 https://doi.org/10.1016/S0963-9969(00)00067-3
  4. Reiss J. 1987. The tea fungus and its metabolic products. Dusch Lebensm Rdsch 83: 286-290
  5. Reiss J. 1994. Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Onters Forsch 198: 228-261 https://doi.org/10.1007/BF01192606
  6. 통계청. 2007. 음료 품목별 생산.출하량 통계자료
  7. Cho HS, Kim YO. 1999. The study on Korean youth's status of beverage consumption and preference of beverage in Chunnam area. Korean J Food & Nutr 12: 536-542
  8. Han ES, Rho SN. 2004. An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups J East Asian Soc Dietary Life 14: 397-406
  9. Lee SP, Kim CS. 2000. Characterization of kombucha beverage fermented with various teas and tea fungus. J Food Sci Nutr 5: 165-169
  10. Greenwalt CJ, Steinkraus KH, Ledford RA. 2000. Kombucha, the fermented tea: microbiology, composition, and claimed health effects. J Food Prot 63: 976-981 https://doi.org/10.4315/0362-028X-63.7.976
  11. Sreeraulu G, Zhu Y, Knol W. 2000. Kombucha fermentation and its antimicrobial activity. J Agric Food Chem 48: 2589-2594 https://doi.org/10.1021/jf991333m
  12. Chung SK, Kim SH, Choi YH, Song EY, Kim SH. 2000. Status of citrus fruit production and view of utilization in Cheju. Food Industry and Nutrition 5: 42-52
  13. Koh JS. 1995. Quality improvement of citrus juice by supercritical carbon dioxide. R41-1995-000-00254-0
  14. Koh JS, Koh NK, Kang SS. 1989. Citrus wine-making from mandarin orange produced in Cheju island. J Korean Agric Chem Soc 32: 416-423
  15. Kang KH. 2004. Studies on the production of citrus wine and brandy using Jeju citrus. PhD Dissertation. Dong-A University
  16. Kim ML, Choi KH. 2005. Sensory characteristics of citrus vinegar fermented by Gluconacetobacter hansenii CV1. Korean J Food Cookery Sci 21: 263-269
  17. Kyun SK, Lee YK, Kim SD. 2002. Quality characteristics of bread with citrus peel water homogenate. J East Asian Soc Dietary Life 12: 397-406
  18. Yang MO, Cho EJ. 2007. Quality properties of surimi with added citrus fruits. J East Asian Soc Dietary Life 17: 58-63
  19. Park EJ. 2002. Isolation of pellicle producing bacterium in fermentation system by tea fungus and establishment of the optimum composition for gel production. MS Thesis. Catholic University of Daegu
  20. AOAC. 1980. Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington DC. p180
  21. Lee HC, Zhao X. 1996. The optimal medium composition for the production of microbial cellulose by Acetobacter xylinum. Korean J Biotechnol Bioeng 11: 550-556
  22. Lee OS, Jang SY, Jeong YJ. 2003. Effect of ethanol on the production of cellulose and acetic acid by Gluconacetobacter persimmonis KJ145. J Korean Soc Food Sci Nutr 32: 181-184 https://doi.org/10.3746/jkfn.2003.32.2.181
  23. Dragoljub C, Sinisa M, Mirjana D, Dragisa S, Aleksandra V. 2008. Specific interfacial area as a key variable in scaling-up kombucha fermentation. J Food Eng 85: 387-392 https://doi.org/10.1016/j.jfoodeng.2007.07.021
  24. Jayabalan R, Marimuthu S, Swaminathan K. 2007. Changes in content of organic acid and tea polyphenols during kombucha tea fermentation. Food Chem 102: 392-398 https://doi.org/10.1016/j.foodchem.2006.05.032
  25. Keshk S, Sameshima K. 2006. Influence of lignosulfonate on crystal structure and productivity of bacterial cellulose in a static culture. Enzyme Microb Technol 40: 4-8 https://doi.org/10.1016/j.enzmictec.2006.07.037
  26. Jeong JS. 2001. Acidic beverage fermentation by tea fungus and anti-microbial activity of the fermented beverage. graduate school. MS Thesis. Gatholic University of Daegu
  27. Choi KH, Jeong JS, Moon CH, Kim ML. 2004. Effect of carbon source supplement on the gel production from citrus juice by Gluconacetobacter hansenii TL-2C. J Korean Soc Food Sci Nutr 33: 170-175 https://doi.org/10.3746/jkfn.2004.33.1.170
  28. 장희진. 1992. 식품가공과 조미기술. 세진사, 서울. p 69
  29. Park CS. 2003. Functional properties of tea-fungus beverage. Korean J Food Preserv 10: 241-245
  30. 김영만, 임무현. 1997. 최신 발효공학. 유림문화사, 서울. p325
  31. Choi MA, Choi KH, Kim JO. 1996. Microflora occurring in the fermentation by tea fungus. Korean J Life Science 6: 56-65
  32. Choi MA, Kim JO, Choi KH. 1996. Effects of saccharides and incubation temperature on pH and total acidity of fermented black tea with tea fungus. Korean J Food Sci Technol 28: 405-410

Cited by

  1. Development of Fermented Acidic Beverage using Wild Grape Juice vol.18, pp.1, 2011, https://doi.org/10.11002/kjfp.2011.18.1.046
  2. Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.993