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KMID : 0379120100380020189
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Korean Journal of Mycology
2010 Volume.38 No. 2 p.189 ~ p.191
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Manufacture and Characteristics of Functional Drink Using Pear-Strawberry Fermentative Concentrates from Fermentation by Saccharomyces cerevisiae C-2
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Jang Jeong-Hoon
Na Kwang-Chul
Kim Wal-Soo
Lee Jong-Soo
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Abstract
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Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of and . PSFC drink was very stable at storage of for 8 weeks without any quality and ACE inhibitory activity.
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KEYWORD
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Commercial Saccharomyces cerevisiae C-2, Pear-strawberry fermentative concentrates (PSFC) drink
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