Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Lee, Dae-Hoon; Hong, Joo-Heon

doi:10.11002/kjfp.2015.22.6.796

Cited by 10 publications

(1 citation statement)

References 27 publications

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“…. 인삼열매 (9), 블루베리 (10), 복분자 (11), 부추(12) 등 다양한 식품소재를 사람에게 유익한 미생물인 유산균으로 발효시켜 천연물과 미생물 상호 간의 상승효과에 의한 생리활성 효능 증가는 물론, 관능적 품질을 향상시킨 발효식품을 개발하려는 연 구가 활발하게 진행되고 있다 (13). 발효공정에서 사용되는 유산균은 항산화 효능 (14), 면역 증진 및 항암효과 (15,16) 등의 예방 효능을 가지고 있으며, 다양한 발효식품 또는 생균제의 형태로 섭취되어 우리 몸에 유익한 작용을 주는 건강기능성 식품소재로 보고되었다 (17,18 The concentration of all test samples was 2,000 ppm (2 mg/mL).…”

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Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria

Lee¹,

Son²,

Choi³

et al. 2016

Korean Journal of Food Preservation

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The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. β-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

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Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria

Lee¹,

Son²,

Choi³

et al. 2016

Korean Journal of Food Preservation

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Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P

Jeong¹,

Kim²,

Kim³

et al. 2017

Korean Journal of Food Preservation

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Health of human intestine has deteriorated due to excessive stress and western diet. In this study, Vigna angularis was fermented by Bacillus subtilis KCCM11965P in order to develop prebiotic resource for improving bowel movement. The contents of ash and crude protein were 3.35±0.04% and 21.1±0.19% respectively. Vigna angularis extract (1, 3, 5%) were incubated with 3% (v/v) Bacillus subtilis KCCM 11965P for 0, 24, 48, and 72 h. Total bacterial numbers showed that the combination of 3% powdered seeds and 72 h incubation time was optimum condition for this experiment. Total polyphenol content increased from 0.18±0.010 mg/mL in pre-incubation to 0.23±0.007 mg/mL in post-incubation with the condition mentioned above. DPPH radical scavenging activity also increased from 36.1±6.0% to 63.6±5.2%. Analysis of protease activity showed 2.69±0.003 unit/mL in combination of 5% powdered seeds and 72 h incubation time. Amylase activity increased from 1.0±0.1 unit/mL in pre-incubation to 26.0±0.2 unit/mL in post-incubation. The analysis of free amino acids after incubation with Bacillus subtilis KCCM 11965P showed that leucine increased from 5.22 mg/L to 67.59 mg/L and tyrosine, one of non-essential amino acid also increased 10.08 mg/L to 259.35 mg/L by incubation with 5% powdered seeds. Most of organic acid were reduced by incubation for 72 h. These results suggest that Vigna angularis could be utilized most as a prebiotic resources.

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Physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria

Kim¹,

Hong²

2020

Korean J. Food Preserv.

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This study was conducted to investigate the physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria (LAB). The acai berry extract was prepared according using fermentation times ranging from 0 to 72 h. The viable cell count of lactic acid bacteria increased to 7.38 log CFU/mL after 48 h fermentation, while pH was 4.20, and the acidity had increased to 0.54%. In addition, total sugar and total anthocyanin contents were 51.50 g/100 g and 141.83 mg/L at 0 h fermentation, respectively; after 48 h, total sugar content decreased to 41.86 g/100 g, while after 72, total anthocyanin content increased to 182.74 mg/L. Furthermore, after 48 h, total phenolic, flavonoid, and proanthocyanidin contents increased to 34.74, 25.88, and 3.59 g/100 g, respectively. The DPPH and ABTS radical scavenging activities at 48 h were also determined, and these were found to be 81.25 and 83.46% at a concentration of 1,000 μg/mL, respectively. Moreover, the FRAP and reducing power of the fermented acai berry extract at 48 h were 0.97 μM and 1.10 at 1,000 μg/mL, respectively. Additional, the protective effect against oxidative stress in L132 cells was 89.60% after 48 h fermentation. The obtained results therefore suggested that fermented acai berry extract has the potential for application as a functional processing material in the food industry.

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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Cited by 10 publications

References 27 publications

Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria

Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria

Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P

Physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria

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