Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

오디 유산균 발효물의 이화학적 특성 및 항산화 활성

  • Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 이대훈 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2015.10.14
  • Accepted : 2015.12.14
  • Published : 2016.02.29


The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.


Supported by : 한국연구재단


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