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Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성

  • Ha, Gi Jeong (Rural Resources Division, Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Kim, Hyeon Young (Rural Resources Division, Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Ha, In Jong (Rural Resources Division, Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Cho, Sung Rae (Rural Resources Division, Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Moon, Jin Young (Agricultural Product Research Division, Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Seo, Gwon Il (Department of Life Resources Industry, Dong-A University)
  • 하기정 (경상남도농업기술원 농촌자원과) ;
  • 김현영 (경상남도농업기술원 농촌자원과) ;
  • 하인종 (경상남도농업기술원 농촌자원과) ;
  • 조성래 (경상남도농업기술원 농촌자원과) ;
  • 문진영 (경상남도농업기술원 작물연구과) ;
  • 서권일 (동아대학교 생명공학과)
  • Received : 2019.08.29
  • Accepted : 2019.10.11
  • Published : 2019.10.31

Abstract

The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, ${\gamma}$-Aminobutyric acid increased more than 8.6 times by fermentation in all samples. The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.

Keywords

sweet potato;Lactobacillus brevis;quality properties;anti-oxidant

Acknowledgement

Supported by : 농촌진흥청

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