|
KMID : 0380020170320030238
|
|
Korean Journal of Biotechnology and Bioengineering
2017 Volume.32 No. 3 p.238 ~ p.244
|
|
|
Enhanced Antioxidant Activity of Berry Juice through Acetic Acid Bacteria Fermentation
|
|
Park Joong-Hee
Kwon Hun-Joo
Kwon Deok-Ho
Park Jae-Bum
Nam Hee-Sop
Lee Do-Yup
Lee Su-Han
Lee Yong-Jin
Kim Myoung-Dong
Ha Suk-Jin
|
|
|
Abstract
|
|
|
|
Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from 198.12 ± 2.03 to 237.42 ± 7.32 μmol TE/g) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from 204.25 ± 3.98 to 223.89 ± 5.52 μmol TE/g) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6”-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.
|
|
|
KEYWORD
|
|
|
Blackberry, Aronia, Antioxidant activity, Acetic acid bacteria, Quercetin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|