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KMID : 1024420120160040399
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Food Engineering Progress
2012 Volume.16 No. 4 p.399 ~ p.402
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Characteristics of Licorice Extracts Fermented by Lactobacillus acidophilus KCCM 32820
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Lee Su-Han
Ryoo Hee-Jung
Kim Jung-Hoan
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Abstract
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Aglycon in licorice converted from glycosides by fermentation has been implicated to improved physiological activity, this study was carried out to determine the aglycon production in the cultured licorice-extract broth by Lactobacillus acidophilus KCCM 32820. According to inoculum size, pH was decreased -0.32 after 6 days at 106 CFU/mL, pH and contents of the glycyrrhizin in culture broth were rapidly decreased after 2 days at 107 CFU/mL and 108 CFU/mL, the concentration of glycyrrhizin after 6 days were determined 27.5 mg/100 mL and 20.8 mg/100 mL, the utilization rates were 71.8%, 78.6%, respectively. Initial inoculum size should be above 107 CFU/mL on the fermentation of licorice extracts, and immobilized L. acidophilus KCCM 32820 was faster decrease than free cell on the fermentation. The metabolites of fermented licorice extracts can be verified the improvement in efficacy of physiological functions, further research need to do.
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KEYWORD
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licorice, licorice extracts, glycyrrhizin, lactic acid fermentation, Lactobacillus acidophilus
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