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KMID : 0665220150280010016
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 1 p.16 ~ p.23
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Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria
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Seo Sang-Young
Ahn Min-Sil
Choi So-Ra
Song Eun-Ju
Choi Min-Kyung
Yoo Seon-Mi
Kim Young-Sun
Song Young-Ju
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Abstract
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This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached 1.9×108 CFU/mL when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup (15 °Brix) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup 10 °Brix. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations, 5.1×108 and 2.7×108 CFU/mL, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from 8.2×108 to 4.3×108 CFU/mL. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.
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KEYWORD
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persimmon , kimchi , lactic acid bacteria , fermentation , quality
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