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KMID : 1098420100180060429
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Korean Journal of Medicinal Crop Science
2010 Volume.18 No. 6 p.429 ~ p.438
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Fermentation Property by Novel Cellulolytic Latctic Acid Bacteria Enterococcus sp. TO-94 on Omija (Schizandra chinensis Baillon)
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Ryu Il-Hwan
Lee Eoh-Jin
Gwon Ji-Woong
Lee Kang-Soo
Gwon Tae-Oh
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Abstract
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The use of cellulolytic lactic acid bacteria in new method to prepare high nutrition complementary foods was investigated. For the screening of cellulolytic lactic acid bacteria, more than 1,150 bacterial colony were isolated from diluted infant feces samples. A typical strain which appeared the most excellent cellulolytic activities was identified novel acidophilic Enterococcus sp. TO-94 through the results of morphological, biochemical and chemotaxonomic characteristics and 16S rDNA sequencing. The optimal lactic acid fermentation conditions of Omija(Schizandra chinensis Baillon) by Enterococcus sp. TO-94 were as follows: pH and temperature were 3.0 and 37℃, respectively, and fermentation time was 20hrs. The fructose and glucose were major free sugar and the contents were 5.83 and 4.30㎎/g after fermentation, respectively. The contents of lactic acid and acetic acid were 9.84㎎/g and 2.08㎎/g after fermentation, respectively. The vitamin B1, B2, niacin, folic acid and C were major vitamin in the fermented broth, the contents were 1.5~3 times higher than those of initial fermentation time. Also, the contents of polyphenol and anthocyanine were 3.8 and 1.2 times higher than those of initial fermentation time.
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KEYWORD
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Enterococcus sp. TO-94, Cellulolytic Lactic Acid Bacteria, High Health Food, Omija, Schizandra chinensis Baillon
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