한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

약초 추출액을 사용하여 제조한 감주의 젖산발효

Lactic Acid Fermentation of Gamju Manufactured Using Medicinal Herb Decoction

  • 조계만 (경상대학교 농업생명과학연구원) ;
  • 안병용 (전북대학교 환경자원학부) ;
  • 서원택 (진주산업대학교 식품과학과)
  • Cho, Kye-Man (Research Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ahn, Byung-Yong (Division of Environmental and Resource, Chonbuk National University) ;
  • Seo, Weon-Taek (Department of Food Science, Jinju National University)
  • 발행 : 2008.12.31
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초록

한방발효음료를 제조하기 위하여 한방감주의 젖산발효를 유도하였다. 이를 위해 각종 시료로부터 다양한 젖산균을 순수 분리하여 발효적성을 검토한 결과 최적균주로서 LAB19 균주를 선별하였다. LAB19 균주는 곶감으로부터 분리하였으며 생리 화학적 특성 및 16S rRNA 염기서열 분석을 통하여 Leuconostoc mesenteroides로 동정되었다. 한방감주에 종배양한 LAB19 균주를 2.5%(v/v) 접종하고 $25^{\circ}C$에서 60시간 발효시켰을 때, 한방감주는 141.3 g/L의 환원당과 5.33 g/L의 유기산, 그리고 1.19 g/L의 가용성 페놀을 함유하고 있었다. 당과 유기산 구성을 살펴보면 당의 약 90%는 맥아당이었으며, 유기산의 58%는 젖산이었다. 수용성 phenolics 성분 등에 기인하는 라디칼 소거 활성은 L-ascorbic acid의 92.4% 보다 낮은 76.6-75.7% 범위를 유지하고 있었다.

In this study, the characteristics of the lactic fermentation of gamju manufactured using a medicinal herb decoction were assessed. A bacterial strain, LAB19, which is used for the induction of lactic fermentation into gamju, was isolated from dried persimmon and identified as Leuconostoc mesenteroides on the basis of morphological, physiological, and chemotaxonomical features, and 16S rRNA sequencing analysis. After 60 hours of lactic fermentation with Leuconostoc mesenteroides LAB19 at $25^{\circ}C$, the gamju was determined to contain 141.3 g/L of reducing sugar, 5.33 g/L of acids, and 1.19 g/L of soluble phenolics. Approximately 90% of reducing sugar and 58% of acids were maltose and lactic acid, respectively. Free radical scavenging activities were retained at levels between 76.6 to 75.7% during the lactic fermentation of gamju.

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