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KMID : 0380620220540040445
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.445 ~ p.454
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Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties
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Kim Su-Hwan
Lee Chae-Mi
Jeong Jae-Hee
Choi Yu-Ri
Lee Dong-Hun
Lee Chae-Yun
Huh Chang-Ki
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Abstract
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This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.
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KEYWORD
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onion, onion extract, probiotics, lactic acid, quality
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