• Title/Summary/Keyword: 발효 음료

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Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink (연근의 성분분석 및 연근 발효음료의 기능성 평가)

  • Bae, Man-Jong;Kim, Soo-Jung;Ye, Eun-Ju;Nam, Hak-Sik;Park, Eun-Mi
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.222-227
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    • 2008
  • This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.

Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM (상황버섯 추출물과 비트 즙을 첨가한 당근주스 젖산발효 음료의 물리화학적 성질)

  • Son, Min-Jung;Son, Se-Jin;Lee, Sam-Pin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.6
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    • pp.798-804
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    • 2008
  • The physicochemical properties of carrot beverage fermented by Leuconstoc mesenteroides SM isolated from carrot juice were dependent upon the sucrose concentration and beet extract content. The addition of beet extract increased the consistency index and bioconversion of sucrose in the carrot juice fortified with Phellinus linteus extract, showing the highest consistency value at 2% beet extract. The polyphenol content and antioxidant effect of fermented carrot beverage were increased as the content of beet extract increased. Particularly, the consistency of fermented carrot beverage was greatly increased by the cold storage for 120 hr. After the cold storage for 2 weeks, fermented carrot beverage fortified beet extract showed the red-purple color with higher color value (a) and the viable cell counts of $10^9$ CFU/mL.

Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju (메주에서 분리한 Lactobacillus plantarum JBE245를 이용한 사과 발효 음료 제조)

  • Heo, Jun;Park, Hae-Suk;Uhm, Tai-Boong
    • Korean Journal of Food Science and Technology
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    • v.48 no.5
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    • pp.445-453
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    • 2016
  • Eighty-four strains of lactic acid bacteria were isolated from Korean fermented foods for the production of fermented apple juice. Among these strains, the JBE245 strain that showed rapid growth and food functionality was selected and identified as Lactobacillus plantarum. This strain reached the stationary phase after 24 h fermentation at $30^{\circ}C$ with $1.5{\times}10^8$ colony forming unit (CFU)/mL of viable cells, and maintained its viability levels even after 14 days of storage. During fermentation, the ${\alpha}-glucosidase$ inhibitory activity (40.4%), total polyphenol content (583.6 mg gallic acid equivalent (GAE)/mL), and 2,2-diphenyl-l-picryl-hydrazyl hydrate (DPPH) radical scavenging activity (52%) were increased. As judged by a sensory test, the overall preference for the fermented juice (4.22) was comparable to that for the unfermented juice (4.72), indicating that fermentation does not significantly affect the sensory characteristics of apple juice. Consequently, the fermented beverage containing L. plantarum JBE245 and apple juice is a promising functional health food.

Preparation of the Functional Beverages by Fermentation and Its Sensory Characteristics (기능성 발효 음료 제조 및 관능적 특성)

  • 박금순;안상희;최경호;정지숙;박찬성;최미애
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.663-669
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    • 2000
  • As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

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Production of Sikhae Fermented Beverage using a Dextran Producing Isolate from Kimchi and Takju Yeast (김치에서 분리한 Dextran 생성균 및 탁주 효모를 이용한 식혜 발효음료 제조)

  • Hwang, Seung-Hwan;Chung, Chang-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.1
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    • pp.82-87
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    • 2011
  • A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

Microflora Occurring in the Fermentation by Tea Fungus (Tea fungus 발효음료 제조시 발효계의 미생물상)

  • 최미애;최경호;김정옥
    • Journal of Life Science
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    • v.6 no.1
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    • pp.56-65
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    • 1996
  • Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.

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Development of an Onion Vinegar Beverage Containing Yuza (Citrus junos Sieb ex Tanaka) and Its Biological Activity (유자 첨가 양파발효음료의 제조 및 생리활성)

  • Jeong, Eun-Jeong;Cha, Yong-Jun
    • Journal of Life Science
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    • v.26 no.5
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    • pp.563-570
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    • 2016
  • Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

Physicochemical Properties of Carrot Juice Fermented by Leuconostoc mesenteroides SM (김치젖산균에 의한 당근 발효음료의 물리화학적 성질)

  • Jo, Sun-Ja;Oh, Soo-Myung;Jang, Eun-Kyung;Hwang, Ki;Lee, Sam-Pin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.2
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    • pp.210-216
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    • 2008
  • Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

Inhibitory Activities of Digestive Enzymes and Antioxidant Activities of Fermented Beverages Using Momordica charantia L. (여주를 첨가한 발효음료의 소화효소 억제와 항산화 활성)

  • Park, Suin;Yeo, Seoungsoon;Lee, Youngseung;Jeong, Yoonhwa;Kim, Misook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.11
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    • pp.1308-1315
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    • 2017
  • This study was conducted to develop Momordica charantia L. juice fermented by four Lactobacillus species such as Lactobacillus paracasei (LPA), Lactobacillus plantarum (LPL), Lactobacillus rhamnosus (LRH), and Lactobacillus reuteri (LRE) as well as to investigate their inhibitory effects against digestive enzymes and antioxidant activities. Fermentation was performed at $37^{\circ}C$ without nutrient supplementation for 72 h. The pH and total lactic acid contents were within the ranges of 3.75~3.96 and 5.21~10.04% in fermented juices, respectively. The type of starter culture and fermentation time induced changes in flavonoid contents more than total phenolic contents. All juices fermented for 48 h strongly inhibited ${\alpha}$-glucosidase activity with the percentage of inhibition ranging of 91.24~95.05%. Antioxidant activities of all juices mostly increased after 48 h of fermentation. Our results suggest that fermented juice possesses inhibitory activity against digestive enzymes and antioxidant activity, and they can be used as health functional beverages.

포도발효음료의 향미특성

  • 최미애;정순경;박찬성
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2002.08a
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    • pp.153.2-153
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    • 2002
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