Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fermentation Aspects of Fruit-Vegetable Juice by Mixed Cultures of Lactic Acid Bacteria Isolated from Kimchi and Yeast

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙의 발효양상

  • 최홍식 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김현영 (부산대학교 식품영양학과 및 김치연구소) ;
  • 여경목 ((주)중앙식품 연구개발실) ;
  • 김복남 (한림대학 전통조리과)
  • Published : 1998.12.01
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Abstract

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

Keywords

References

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