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KMID : 1134820110400050660
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.660 ~ p.664
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Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic
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Chae Hee-Jeong
Park Dong-Il
Lee Sung-Chul
Oh Chul-Hwan
Oh Nam-Soon
Kim Dong-Chung
Won Sun-im
In Man-Jin
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Abstract
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We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at 30℃ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.
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KEYWORD
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antioxidative activity, black garlic, Celluclast, Lactobacillus pentsus
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