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Antioxidant and Antibacterial Activities of Grape Pomace Fermented by Various Microorganisms

발효 미생물에 따른 포도가공 부산물의 항산화 활성 및 항균활성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yun, Young-Sik (Dept. of Food and Nutrition, Chungnam National University) ;
  • Chun, Se-Young (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 윤영식 (충남대학교 식품영양학과) ;
  • 천세영 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2012.03.28
  • Accepted : 2012.06.22
  • Published : 2012.08.31

Abstract

The antioxidant activities and antibacterial activities of grape pomace fermented using a variety of useful microorganisms were analyzed. There were several experimental groups: the control, with non-fermented grape pomace; the BS group, fermented by Bacillus subtilis; the LP group, fermented by Lactobacillus plantarum; the LC group, fermented by L. casei; the CU group, fermented by Candida utilis; the Y1 group, fermented by Saccharomyces cerevisiae strain CHY1011; the Y2 group, fermented by S. cerevisiae strain ZP 541; and the M group, fermented by a mixed strain culture of LP, LC, and CU. The yield of freeze-dried powder of fermented grape pomace by BS, LP, LC, CU, Y1, Y2, and M was 10.74%, 9.36%, 8.68%, 9.55%, 7.49%, 9.60%, and 9.71% w/w, respectively. The total polyphenol content of grape pomace showed the highest value in the control, but the fermented LP had higher total polyphenol content than those of other fermented grape pomace. The control and fermented LP had 0.16 mg/mL and 0.28 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and 0.22 mg/mL and 0.53 mg/mL of ABTS radical scavenging activity, respectively. The FRAP value (5 mg/mL) showed the highest value on fermented LP (2.44 mM) but did not show a significant difference in the control group (12.27 mM). The fermented LC showed the antimicrobial activities against B. cereus (11 mm), B. subtilis (11 mm), Staphylococcus aureus (12 mm), Escherichia coli (12 mm), Enterobacter cloacae (10.5 mm), Salmonella enterica (11.5 mm), and Pseudomonas aerugionsa (11 mm) at 5 mg/disc, but the control and other fermented grape pomace did not show antimicrobial activities. Thus, fermented grape pomace by LC is shown to be producing a material that has antibacterial activity. In conclusion, grape pomace fermentation using various lactic acid bacteria strains showed excellent effects in promoting the production of functional materials. Especially, using L. casei exhibited an increase in antibacterial activity, and using L. plantarum exhibited antioxidant activity.

Acknowledgement

Supported by : 한국연구재단

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