Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain

Lactobacillus plantarum GBL17 균주를 이용한 복분자 유산발효 특성

  • 류은혜 ((재)베리&바이오식품연구소) ;
  • 윤해훈 ((재)베리&바이오식품연구소) ;
  • 정지혜 ((재)베리&바이오식품연구소)
  • Received : 2015.12.09
  • Accepted : 2015.12.24
  • Published : 2015.12.31
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Abstract

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

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