Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by &lt;i&gt;Lactobacillus plantarum&lt;/i&gt; Strains Isolated from Kimchi

Hwang, Un-Sik; Jeong, So‐Yeon; Park, Soo Yeon; Park, Mi-Sun; Kang, Moon-Jin; You, Cheong-Bin; Seo, Hyun-Ji; Lee, Eun-Soo; Yun, Sang-Man; Park, Hoon; Suh, Hee-Jae

doi:10.13103/jfhs.2020.35.6.618

J. Fd Hyg. Safety

2020

DOI: 10.13103/jfhs.2020.35.6.618

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Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by <i>Lactobacillus plantarum</i> Strains Isolated from Kimchi

Un-Sik Hwang¹,

So‐Yeon Jeong²,

Soo Yeon Park³

et al.

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Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi

Park¹,

Hwang²,

You³

et al. 2021

Curr. Top. Lact. Acid Bact. Probiotics

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This study aimed to determine the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and to develop a probiotic starter culture for yogurt supplemented with red ginseng extract powder (RGE). Two LAB strains were selected by analysis of acid resistance, bile resistance and antioxidant activity, and identified as Lactiplantibacillus plantarum SY46 and Levilactobacillus brevis SY65 by 16S rRNA sequencing. Both strains showed similar or higher auto-aggregation, co-aggregation, antimicrobial activity, and antioxidant activity compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The yogurt samples, which were supplemented with 5% or 10% RGE and fermented with the mixed culture of SY46 and SY65, exhibited pH values of 4.28-4.46 and titratable acidity of 1.25-1.53%, and their viable cell counts were over 9.0 Log CFU/mL. The antioxidant effects using DPPH radical scavenging and β-carotene bleaching assay were significantly increased with increasing RGE concentrations (p<0.05). Overall, yogurts fermented with 5% or 10% RGE were acceptable in terms of pH, titratable acidity, cell viability and antioxidant effect. These results might provide useful information for the development of ginseng dairy products with probiotic properties.

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Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi

Park¹,

Hwang²,

You³

et al. 2021

Curr. Top. Lact. Acid Bact. Probiotics

Self Cite

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Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean

Hwang¹,

You²,

Lee³

et al. 2022

Curr. Top. Lact. Acid Bact. Probiotics

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This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.

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Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by <i>Lactobacillus plantarum</i> Strains Isolated from Kimchi

Cited by 2 publications

References 0 publications

Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi

Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi

Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean

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