|
KMID : 1024420200240040383
|
|
Food Engineering Progress
2020 Volume.24 No. 4 p.383 ~ p.388
|
|
|
Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Fermentation of Turmeric (Curcuma longa L.)
|
|
Youn So-Jung
Han Gyeo-Re
Lee Gi-Yeon
Na Dong-Ha
Lee Hyung-Jae
|
|
|
Abstract
|
|
|
|
The purpose of this study is to optimize the composition of the medium for turmeric fermentation and to select competent turmeric fermentation strains using bacterial isolates from kimchi. Initially, 30 isolates from kimchi were cultured in 5% (w/v) yeast extract and 1% (w/v) maltodextrin to determine viability. As a result, eight strains showed a tendency to maintain viability until the fifth day of fermentation. Subsequently, the eight isolates were fermented in an optimum medium for turmeric fermentation, 5% (w/v) yeast extract, 1% (w/v) maltodextrin, and 5% (w/v) turmeric for seven days to determine the viable cell count and antioxidant capacity. The antioxidant capacities of turmeric fermented by the eight isolates were similar or higher than turmeric fermented by Lactococcus lactis KCTC 2013, while maintaining high viable cell counts of both the eight isolates and L. lactis KCTC 2013 until the seventh day of fermentation. The antioxidant capacities of the selected five strains during fermentation might increase possibly due to the biological conversion of active compounds in turmeric by fermentation. Consequently, a total of five strains of the isolates showing higher antioxidant capacity (4.81±0.19-5.81±0.04 VCE/mL) than fermentation day 0 were selected for fermentation of turmeric.
|
|
|
KEYWORD
|
|
|
fermentation, turmeric, bacterial isolates from kimchi, viability, antioxidant capacity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|