Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 2 Issue 1
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- Pages.15-20
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- 1987
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Screening for Antioxidative Activities of Yeasts on Fish Oil
어유에 대한 효모와 항산화효과
Abstract
A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.
효모의 항산화작용을 알아보기 위하여 IFO 효모, 간장에서 분리한 효모, 막걸리에서 분리한 효모 및 당밀에서 분리한 효모를 각각
Keywords
- Antioxidative activity;
- Yeast;
- Soy sauce;
- Makkuli;
- Molasses;
- Peroxide value;
- Thiobarbituric acid value;
- Fish oil