Characteristics of sugar extracts of medicinal plants fermented with Lactobacillus plantarum DK119

Lactobacillus plantarum DK119로 발효한 약용식물 당침액의 특성

  • Bae, Su-Yeon (Department of Food Science and Human Nutrition, Chungwoon University) ;
  • Oh, Joon-Suk (Tobico Inc.) ;
  • Park, Min-Kyung (Department of Food Science and Human Nutrition, Chungwoon University)
  • Received : 2017.11.17
  • Accepted : 2018.01.23
  • Published : 2018.04.30


In this study, the optimal fermenting conditions of sugar extracts of Artemisia annua L. (Aa), Houttuynia cordata Thunb (Hc), and Saururus chinensis Baill (Sc) were determined to develop fermented beverages. The sugar extracts ($50{\pm}5^{\circ}Bx$) were diluted to 10, 15, and $20^{\circ}Bx$, and fermented with 2% (v/v) of Lactobacillus plantarum DK119 ($5{\times}10^9CFU/mL$) at $37^{\circ}C$ for 4 days. According to the lactic acid bacteria population, pH, titratable acidity, and reducing sugar content, $20^{\circ}Bx$ for Aa, $10^{\circ}Bx$ for Hc and $15^{\circ}Bx$ for Sc were the maximum concentrations for the fermentation. There were no changes in total polyphenol content in the extracts of Aa, Hc, and Sc, whereas the radical scavenging activity and ferric reducing antioxidant power were increased during the fermentation. Lactic acid fermentation resulted in improvement of sensory evaluation scores on unfavorable plant taste and overall acceptability of the sugar extracts of medicinal plants.


sugar-extract;Lactobacillus plantarum DK119;Artemisia annua L.;Houttuynia cordata Thunb;Saururus chinensis Baill


Supported by : 중소기업청, 청운대학교


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