Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Changes of Fruit-Vegetable Juice during Mixed Culture Fermentation of Lactic Acid Bacteria Isolated from Kimchi and Yeast

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화

  • 최홍식 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김현영 (부산대학교 식품영양학과 및 김치연구소) ;
  • 여경목 ((주) 중앙식품 연구개발실) ;
  • 김복남 (한림대학 전통조리과)
  • Published : 1998.12.01
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Abstract

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

Keywords

References

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