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KMID : 1011620180340060598
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.598 ~ p.606
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Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry and Elderberry
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Ryu Eun-Hye
Chae Kyu-Seo
Kwon Ji-Wung
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Abstract
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Purpose: This study assessed the feasibility of fermented beverage production using concentrated mulberry juice and five lactic acid bacteria that were newly isolated from mulberry and elderberry.
Methods: For fermentation, mulberry concentrate was diluted and new strains were inoculated and fermented for 24 hr. The pH, acidity, sugar content, and viable cell count of the fermentation broth were measured, and the organic acid and free sugar levels were analyzed. The antioxidant activity of the fermentation broth was analyzed based on the DPPH and ABTS radical scavenging activities.
Results: In the diluted mulberry juice, the pH decreased from 4.33±0.13-4.40±0.08 to 3.51±0.06-3.77±0.12 after fermentation and the total acidity increased from 0.47±0.03-0.51±0.08% to 0.93±0.10-1.31±0.23% after fermentation. In addition, the sugar content slightly decreased slightly with fermentation at 9.8°Brix. The number of viable cells rapidly increased rapidly from 8.09±0.18-8.27±0.15 to 11.14±0.42-13.61±0.79 log CFU/mL after 24 hr fermentation. During diluted mulberry juice fermentation, a large amount of lactic acid was produced by the inoculated bacteria. Leuconostoc mesenteroides GBL48 showed the highest lactic acid production ability with fermented mulberry juice having a lactic acid concentration of 10.06±0.09 mg/mL, whereas Leuconostoc mesenteroides GBL14 showed the lowest lactic acid production ability. On the other hand, the latter strain had excellent acetic acid production ability and a higher glucose and fructose utilization rate than that of the other bacteria. The total polyphenol, total flavonoid, and total anthocyanin contents decreased with fermentation, and the DPPH and ABTS radical-scavenging activity also decreased slightly.
Conclusion: These results suggest that the five strains isolated from berries can successfully produce lactic acid to induce fermentation but their antioxidant activity did not increase. Therefore, it is necessary to explore methods to improve the antioxidant activity of the bacterial strains by modifying the fermentation conditions and their characteristics to examine the potential of their application as a functional beverage.
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KEYWORD
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lactic acid bacteria, fermentation, mulberry, antioxidant activity
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