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KMID : 0665420150300020233
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.233 ~ p.240
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Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain
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Baeg Byeong-Gi
Cho Jung-Il
Moon Eun-Woo
Park Jung-Suk
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Abstract
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To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and
investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher
after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino
acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing
20 percent strawberry showed the highest consumer preference.
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KEYWORD
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bamboo shoot, fermentation, Bacillus subtilis, microorganism, fermented liquor
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