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KMID : 0380620230550030258
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.258 ~ p.265
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Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract
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Jeong Jae-Hee
Lee Chae-Mi
Kim Su-Hwan
Choi Yu-Ri
Lee Dong-Hun
Lee Chae-Yun
Choi Byung-Kuk
Huh Chang-Ki
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Abstract
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The study aimed to enhance the quality and antioxidant activity of Korean soy sauce, by increasing the physiological activity of onion juice via lactic acid bacteria fermentation. During the 90-day fermentation period, pH of the soy sauce decreased with the increase in onion juice quantity, while its acidic and sugar concentration increased. Furthermore, a decreasing trend of salt (NaCl) concentration was observed, whereas the concentration of total polyphenols and flavonoids, and the antioxidant activity increased. However, the strongest antioxidant activity was detected in 100% of the onion juice sample sphere owing to the addition of Bifidobacterium breve. These findings confirmed that the addition of B. breve to the onion juice during the preparation of Korean soy sauce improved its quality and functionality of Korean.
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KEYWORD
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soy sauce, onion juice, lactic acid bacteria, fermentation, antioxidant activity
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