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Physiochemical and Microbiological Changes of the Fermented Dandelion (Taraxacum officinale) Extracts with Raw Sugar

당 첨가 민들레(Taraxacum officinale) 발효 추출물의 발효과정 중 이화학적 및 미생물학적 변화

  • Kim, Kyung-Min (Dept. of Food Science and Biotechnology, School of Biotechnology and Bioengineering and Institute of Bioscience & Biotechnology, Kangwon National University) ;
  • Kim, Young-Nam (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research & Experiment Services) ;
  • Choi, Byoung-Kon (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research & Experiment Services) ;
  • Oh, Deog-Hwan (Dept. of Food Science and Biotechnology, School of Biotechnology and Bioengineering and Institute of Bioscience & Biotechnology, Kangwon National University)
  • 김경민 (강원대학교 바이오산업공학부 식품생명공학과) ;
  • 김영남 (강원도농업기술원 농산물이용시험) ;
  • 최병곤 (강원도농업기술원 농산물이용시험) ;
  • 오덕환 (강원대학교 바이오산업공학부 식품생명공학과)
  • Received : 2011.10.05
  • Accepted : 2012.01.27
  • Published : 2012.02.28

Abstract

This study was carried out to investigate the physiochemical and microbiological changes of dandelion during fermentation. Thirty and fifty percentage raw sugar groups (SFE30 and SFE50) were introduced into dandelions and fermented for 120 days at $15-20^{\circ}C$. This study was conducted to investigate the utilization of sucrose on lactic acid bacteria from dandelions and their effect on the pH, titratable acidity, microorganism and formation of organic acids in dandelions during fermentation. The number of lactic acid bacteria increased remarkably up to 15 days of fermentation and then decreased rapidly thereafter. The maximum number of lactic acid bacteria, 7.9 log CFU/mL was reached at pH 4.17 and the pH of dandelion showed a slight decrease during fermentation and decreased steadily up to 90 days to reach an optimum pH of 4.0. The titratable acidity of dandelions fermented increased during fermentation. The concentration of organic acid, amino acid and free sugar in SFE30 was higher than both SFE50 and DWE. The results of dandelions fermented were remarkably retarded in the 50% raw sugar group compared to the 30% raw sugar group.

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