Characteristic Changes of Galgeuntang Fermented with Lactic Acid Bacteria
2011
Rhee, Y.K., Research Division for Food Industry Advancement, Korea Food Research Institute, Seongnam, Republic of Korea | Kim, M.H., Research Division for Food Industry Advancement, Korea Food Research Institute, Seongnam, Republic of Korea | Lee, Y.C., Research Division for Food Industry Advancement, Korea Food Research Institute, Seongnam, Republic of Korea | Rho, J.H., Research Division for Food Industry Advancement, Korea Food Research Institute, Seongnam, Republic of Korea | Ma, J.Y., Korea Institute of Oriental Medicine, Daejeon, Republic of Korea | Cho, C.W., Research Division for Food Industry Advancement, Korea Food Research Institute, Seongnam, Republic of Korea
The possible application of Lactobacillus spp. as a functional starter culture to ferment galgeuntang (GT) and to produce bioactive isoflavone (daidzein) was investigated. Lactobacillus casei KFRI 127, L. plantarum KFRI 144, L. bulgaricus KFRI 344 were used for GT fermentation. Acid development and quantification of isoflavones using high-performance liquid chromatography were performed after fermentation at 37℃ for 48 h. All the tested Lactobacillus spp. lowered pH to about 3.8 in 48 h and L. plantarum KFRI 144 exhibited 89.9% hydrolysis rate of daidzin (79.1-8.0 ㎍/mL) during fermentation. The content of daidzein in GT fermented with L. plantarum KFRI 144 was increased by 6.6-fold (3.6-23.9 ㎍/mL). These results demonstrate that L. plantarum KFRI 144 has potential as functional starter culture for manufacturing fermented GT with higher isoflavone bioavailability.
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