The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods

당화방법에 따른 유산균 발효천마의 품질특성

  • Song, Young-Eun (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Choi, So-Ra (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Song, Eun-Ju (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Seo, Sang-Young (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Lee, In-Sok (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Han, Hyun-Ah (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Lee, Ki-Kwon (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Song, Young-Ju (Agri-food Development Division, Jeollabukdo Agricultural Research & Extension Service) ;
  • Kim, Young-Hoi (Dept. of Food Science and Technology, Cheonbuk National University) ;
  • Kim, Myung-Kon (Dept. of Food Science and Technology, Cheonbuk National University) ;
  • Park, Shin-Young (Fermented Food Science Division, National Institute of Agricultural Science)
  • 송영은 (전라북도농업기술원 농식품개발과) ;
  • 최소라 (전라북도농업기술원 농식품개발과) ;
  • 송은주 (전라북도농업기술원 농식품개발과) ;
  • 서상영 (전라북도농업기술원 농식품개발과) ;
  • 이인석 (전라북도농업기술원 농식품개발과) ;
  • 한현아 (전라북도농업기술원 농식품개발과) ;
  • 이기권 (전라북도농업기술원 농식품개발과) ;
  • 송영주 (전라북도농업기술원 농식품개발과) ;
  • 김영회 (전북대학교 식품공학과) ;
  • 김명곤 (전북대학교 식품공학과) ;
  • 박신영 (국립농업과학원 발효식품과)
  • Received : 2016.07.29
  • Accepted : 2016.10.12
  • Published : 2016.10.31
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Abstract

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

천마의 불쾌취 개선을 위한 당화방법별 유산균 발효 결과는 3일 발효시 엿기름과 쌀누룩 이용 당화에서 총 산도가 각각 2.23, 2.33%이었으며, 생균수는 9.14 log cfu/mL와 9.27 log cfu/mL로 높았다. 발효기간이 길어짐에 따라 총 산도는 계속 높아져 3.35%까지 증가하였으나, 생균수는 3일 발효에서 가장 많았다. 아미노산 함량은 엿기름과 쌀누룩 이용 당화에서 높았고, 유리당 함량은 효소 이용 당화에서 높았으며, 그 중 glucose 함량이 가장 높았다. 천마 주성분인 gastrodin, p-HBA 등 주 성분 함량도 효소 이용 당화에서 가장 높았다. 이취성분인 p-cresol 함량이 엿기름 이용 당화에서 낮아 관능평가 결과에서도 엿기름을 이용하여 당화한 유산균 발효천마가 가장 좋은 기호도를 나타내었다.

Keywords

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