|
KMID : 0380620230550020165
|
|
Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.165 ~ p.172
|
|
|
The development of fermented beverages through lactic acid fermentation of domestic banana corresponding to climate change
|
|
Jung Hyun-Jin
Kim Do-Young
Oh Im-Kyung
|
|
|
Abstract
|
|
|
|
Due to climate change, the cultivation of bananas has been introduced in South Korea. However, domestic bananas have a short shelf-life and are easily damaged. Therefore, the aim of this study was to improve the utility of bananas using lactic acid fermentation, which is a promising alternative that can enhance their functionality and application. Four types of commercial starters (TB, TBL, TBF, and TBLA) were used for the fermentation of domestic bananas, and their chemical and microbiological properties were investigated. After a 12 h fermentation, the highest lactic acid bacteria content and antioxidant activity were observed in the TB sample. Furthermore, the total organic acid content increased by approximately 20-fold after lactic acid fermentation, and the most significant change in organic acid content as well as the highest overall acceptability of sensory characteristics was observed in the TB group. Thus, this study demonstrates the fermented banana extract with TB-starter could be suitable for the development of fermented beverages with enhanced antioxidant activity and sensory property.
|
|
|
KEYWORD
|
|
|
subtropical fruits, domestic banana, lactic acid fermentation, antioxidant activity, organic acid, probiotics beverage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|