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KMID : 0380020090240020149
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Korean Journal of Biotechnology and Bioengineering
2009 Volume.24 No. 2 p.149 ~ p.155
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Fermentation of Cucurbita maxima Extracts with Microganisms from Kimchi
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Roh Hyun-Ji
Kim Gi-Eun
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Abstract
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19 strains, which could be identified as Lactobacillus sp. were isolated. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink with Cucurbita maxima and strains originated from Kimchi. Many kinds of lacctobacci species existed in the fermented food cannot survive in the acidic conditions in the stomach. So we tried to search and select a strain, which can arrive to the small intestine. A species of a Lactobacillus named as C332 was identifed as Lactobacillus plantarum and selected for the fermentation process. With the treatment with artificial gastric juice and artificial bile the survival rate of the cells could be calculated. The physiological characteristics at the variable conditions have been tested. After fermentation process the sensoric tests on the product with panels were tried. The most of the cells could survive in the acidic conditions and falcultive anaerobe. Especially some antibacterial effects aganinst E.coli were also found. With all kinds of the results from our research the fermented Cucurbita maxima drink can be a successful item in the market.
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KEYWORD
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Kimchi, Lactobacillus plantarum, Cucurbita maxima, resistance of acid
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