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KMID : 0380619930250040386
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.386 ~ p.390
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Manufacture of Fermented Cantaloupe Melon with Lactic Starter Culture
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구영조/Koo, Young Jo
김왕준/홍석산/차성관/전형일/Kim, Wang June/Hong, Seok San/Cha, Seong Kwan/Chun, Hyong Il
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Abstract
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Addition of starch syrup, table sugar, potato powder, skim milk powder and parched soybean powder to melon flesh was suitable as fermented melon base. The manufacturing process of fermented melon was as follows: Pasteurization for 10 min at 95℃ , use of 1% starter culture, fermentation for 12 hours at 35℃ and ripening for 3 days at 8 ℃ . The growth and acid production of Pediococcus acidilactici among several starter cultures were most active for the first 12 hours, but such activities were dissapeared during ripening. In the case of Lactobacillus plantarum, the activities were not high during fermentation, which, however, increased during ripening. $quot;Throughout the whole manufacturing process. the fermented melon with a mixed culture of P. czczdilactici and L. plantarum showed more cell number of each bacterium and higher titratable acidity than that with single cultures. Also P. acidilactici surpressed the growth of L. plantarum during ripening.
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