The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Physiological Functionality of Fermented Pear Fruitlet Product Made by Mixed Fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum

Saccharomyces cerevisiae와 Kluyveromyces fragilis 및 Lactobacillus plantarum의 혼합발효로 제조한 배 유과 발효제품의 생리기능성

  • Jang, In-Taek (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Kim, Young-Hun (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Na, Kwang-Chul (Department of Food Nutrient and Culinary, Chosun University College of Science & Technology) ;
  • Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
  • 장인택 (배재대학교 바이오.의생명공학과) ;
  • 김영헌 (배재대학교 바이오.의생명공학과) ;
  • 나광출 (조선이공대학교 식품영양조리과학과) ;
  • 이종수 (배재대학교 바이오.의생명공학과)
  • Received : 2013.03.01
  • Accepted : 2013.03.22
  • Published : 2013.03.31
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Abstract

To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at $20^{\circ}C$ showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after $40^{\circ}C$ of thawing.

배 유과를 이용하여 새로운 고부가가치의 생리기능성 배 유과 시제품을 개발하고자 냉동배 유과를 해동하여 건조시킨 후 Saccharomyces cerevisiae, Kluyveromyces fragilis 및 Lactobacillus plantarum으로 혼합발효시켜 배 유과 발효 시제품을 제조한 다음 이들의 주요 생리기능성을 조사하였다. 배 유과 발효 시제품은 87.4%의 높은 항고혈압성 안지오텐신 전환효소 저해활성을 보였고 항산화 활성도 69.6%로 높았다. 또한, 냉동 배 유과를 $20^{\circ}C$에서 해동시키고 효모와 젖산균으로 혼합발효 시켜 제조한 배 유과 발효 시제품이 $40^{\circ}C$ 해동 후 S. cerevisiae나 Bacillus subtilis로 단독발효 시킨 시제품보다 항고혈압활성과 항산화활성 등이 더 높았다.

Keywords

References

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