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KMID : 1134820080370081037
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1037 ~ p.1043
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Acidic Beverage Fermentation Using Citrus Juice and Antimicrobial Activity of the Fermented Beverage
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Jeong Ji-Suk
Choi Kyung-Ho
Kim Seong-Ho
Kim Mi-Lim
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Abstract
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In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea
fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of 11～17% (v/v)
juice and sweetened with sucrose (initial sucrose 10oBrix). The fermentation by G. hansenii TF-2 was initiated
by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium
(fresh juice broth) and the fermentation was carried out in a dark incubator at 28～30oC for about 15 days.
During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced.
Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount
of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid
(fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in
fermented beverage was measured to be 183.5～186.6 ppm. Free sugars content in CB were 56.8%, 35.1%, 40.7%
and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of
inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria,
the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal.
Typhimurium). Its inhibition rate was between 71.9～94.0% at CB. Fermented beverage has shown effectiveness
for antimicrobial activity against some species of food-related bacteria.
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KEYWORD
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Gluconacetobacter hansenii, tea fungus, acidic beverage, fermented beverage, citrus juice
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