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KMID : 0380620080400060649
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.649 ~ p.655
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Lactic Acid Fermentation of Gamju Manufactured Using Medicinal Herb Decoction
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Cho Kye-Man
Ahn Byung-Yong
Seo Weon-Taek
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Abstract
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In this study, the characteristics of the lactic fermentation of gamju manufactured using a medicinal herbdecoction were assessed. A bacterial strain, LAB19, which is used for the induction of lactic fermentation into gamju, wasisolated from dried persimmon and identified as Leuconostoc mesenteroides on the basis of morphological, physiological,and chemotaxonomical features, and 16S rRNA sequencing analysis. After 60 hours of lactic fermentation withLeuconostoc mesenteroides LAB19 at 25oC, the gamju was determined to contain 141.3g/L of reducing sugar, 5.33g/Lof acids, and 1.19g/L of soluble phenolics. Approximately 90% of reducing sugar and 58% of acids were maltose andlactic acid, respectively. Free radical scavenging activities were retained at levels between 76.6 to 75.7% during the lacticfermentation of gamju.
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KEYWORD
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medicinal herb, gamju, Leuconostoc mesenteroides, lactic acid fermentation
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