Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

Possibility of a Product of Awamori Moromi Vinegar Fermented by <i>Lactobacillus plantarum</i> K-3 as a Prebiotic

“…FP-AMV was prepared in Ishikawa Distillery Inc., as previously described [5]. Briefly, AMV was inoculated with L. plantarum K-3 and incubated at 30°C for 24 h. The resulting solution was sterilized by heating it at 85°C for 15 min.…”

“…AMV was fermented using L. plantarum K-3 to improve the flavor [5]. In this study, lyophilizing 1 mL of the liquid portions of AMV and its derivative beverage, FP-AMV, yielded 62.5 g and 82.5 g of powder, respectively.…”

“…Lactobacillus plantarum is the most versatile species with beneficial properties and is frequently present in several fermented food products [2][3][4]. Therefore, AMV has been fermented earlier using Lactobacillus plantarum K-3 to address the issues with flavor [5]. Sensory analysis of flavor showed a decrease in sour taste in the fermented product of AMV (FP-AMV), while sweetness and mellowness increased greatly.…”

“…In feeding experiments on mice, this easy-to-consume FP-AMV has shown an inhibitory effect on cholesterol synthesis by suppressing the mRNA expression of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methyl-glutaryl-CoA reductase [5]. Since the gut microbiota and lipid metabolism are closely related [6][7][8][9], in relation to its effect on lipid metabolism, this study aimed to determine the potential of FP-AMV as a prebiotic food for improving gut microbiota through in vitro/vivo prebiotic experiments.…”