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KMID : 1134820200490080803
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.803 ~ p.813
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Quality Characteristics and Functional Evaluation of Sikhye Fermented by Lactic Acid Bacteria
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Oh Byung-Min
Jun Hyun-Il
Oh Hyeon-Hwa
Jo Seung-Wha
Jeong Do-Youn
Kim Young-Soo
Song Geun-Seoup
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Abstract
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This study was carried out to investigate the effects of lactic acid bacteria on the quality and functional characteristics of Sikhye. Of the five lactic acid bacteria strains isolated from Makgeolli, lactic acid bacterium Lactobacillus plantarum LM001, showing the highest total acidity, was selected for the production of Sikhye fermented by lactic acid bacteria (SFLAB). Soluble solids, reducing sugar, pH, total acidity, viable cell count, and total phenolic content of SFLAB were 9.38∼11.30°Brix, 68.39∼89.11 mg/mL, 2.80∼4.54, 0.01∼0.52%, 6.33∼8.43 log CFU/mL, and 0.64∼0.68 mg/mL, respectively. As lactic acid fermentation progressed, soluble solids, reducing sugar, pH, and total phenolic content increased, whereas total acidity and viable cell count decreased. The major organic acid and free sugar contents of SFLAB were lactic acid (144.66∼961.63 mg%) and maltose (8,504.01∼6,503.92 mg%), respectively. Lipase inhibitory and antimicrobial activities for Bacillus cereus of SFLAB increased as lactic acid fermentation progressed. These results suggest that SFLAB may be useful as a potential functional food for enhancing health.
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KEYWORD
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Sikhye, lactic acid bacteria, quality characteristics, lipase inhibition activity, antimicrobial activity
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