Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Fermentation Characteristic of Fermented Chestnut Puree by Lactic Acid Bacteria as Starter

유산균을 이용한 밤 발효 퓨레의 발효특성

  • Lee, Jin-Man (Atomyorot, Innovation Health Food Lab) ;
  • Hur, Sang-Sun (Division of Intergrated Biotechnology, Depart of BioFood Science, Joongbu University)
  • 이진만 ((주)애터미오롯, 건강식품연구소) ;
  • 허상선 (중부대학교 바이오융합학부 바이오식품학전공)
  • Received : 2021.01.26
  • Accepted : 2021.04.14
  • Published : 2021.04.30
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Abstract

This study developed a fermented chestnut puree by lactic acid bacteria fermentation using steamed chestnut paste at 95℃ for 90 min and the quality characteristics were investigated. In addition, quality of the characteristics of the fermented chestnut puree during fermentation by lactic acid bacteria were reported. 12 strains of lactic acid bacteria were inoculated to steamed chestnut paste at a concentration of 2%(v/w), respectively, and incubated at 37℃ for 48 hr. Lactobacillus plantarum(KCTC 21004) was the most superior in acid production among 12 strains of lactic acid bacteria to the fermented chestnut puree. The effect of steamed chestnut concentration, inoculum size and fermentation temperature for fermented chestnut puree on physical properties and fermentation characteristics were investigated. As a result there was no significant difference on physiochemical properties but the optimum concentration of the steamed chestnut for puree properties is 50%.

본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 37℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰 차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다.

Keywords

Acknowledgement

본 연구는 2020년 중부대학교 교원 연구년 지원에 의하여 수행되었습니다.

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