The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume)

매실을 이용한 젖산발효의 최적 조건

  • 황자영 (동남보건대학 식품영양과)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

Keywords

References

  1. Shim, KH, Sung, NK, Choi, JS and Kang, KS. Changes in major components of Japanese apricot during ripening. J. Kor. Soc. Food Sci. Nutr. 18:101-108. 1989
  2. Hwang, JY, Ham, JW and Nam, SH. The antioxidant activity of Maesil(Prunus mume). Kor. J. Food Sci. Technol. 36:461-464. 2004
  3. Han, JT, Lee, SY, Kim, KN and Baek, NI. Rutin, antioxidant compound isolated from the fruit of Prunus mume. J. Kor. Soc. Agric. Chem. Biotechnol. 44:35-37. 2001
  4. Shirasaka, N, Kurematsu, A, Kondo, S, Ida, M, Hase, T and Yoshizumi, H. Isolation and characterization of antioxidative compounds from Ume(Prunus mume). J. of the Japanese Soc. for Food Sci. and Technol. 46:792-797. 1999 https://doi.org/10.3136/nskkk.46.792
  5. Lim, JW. Studies on the antibacterial and physiological activities of Prunus mume. PhD. Thesis, Korea Uni., Seoul. Korea. 1999
  6. Bae, JH and Kim, GJ. Effect of Prunus mume extract containing beverages on the proliferation of food-borne pathogens. J. East Asian Diet Life. 9:214-222. 1999
  7. Bae, JH, Kim, KJ, Kim, SM, Lee, WJ and Lee, SJ. Development of the functional beverage containing the Prunus mume extracts. Kor. J. Food Sci. Technol. 32:713-719. 2000
  8. Yoshihiro, C, Hiroshi, O, Mayumi, OK, Kousai, M, Tadahiro, N and Yuji, K. Mume fural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc). J. Agric. Food Chem. 47:828-831. 1999 https://doi.org/10.1021/jf980960t
  9. Choi, GW. Effect of Maesil's extract on the recovery after allout exercise. PhD. Thesis, HanYang Uni., Seoul. Korea. 1992
  10. Sheo, HJ, Ko, EY and Lee, MY. Effects of Prunus mume extracts on experimently alloxan induced diabetes in rabbits. Kor. J. Food Sci. Technol. 16:41-47. 1987
  11. Hwang, JY, Ham, JW and Nam, SH. Effect of Maesil(Prunus mume) juice on the alcohol metabolizing enzyme activities. Kor. J. Food Sci. Technol. 36:329-332. 2004
  12. Kang, MY, Chung, YM and Eun, JB. Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots(Prunus mume Sieb. et Zucc). Kor. J. Food Sci. Technol. 31:1536-1541. 2000
  13. Kim, YD, Kang, SH and Kang, SK. Studies on the acetic acid fermentation using Maesil juice. J. Kor. Soc. Food Sci. Nutr. 25:695-700. 1996
  14. Jung, GT, Ju, IO, Choi, JS and Hong, JS. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht(Omija) and Prunus mume(Maesil). Kor. J. Food Sci. Technol. 32:1087-1092. 2000
  15. Metchnikoff, E. The Prolongation of Life. Arno Press. NY. USA. 1908
  16. Seo, SH. Optimization of brining of Chinese cabbage and Kimchi fermentation using starter-cultured seasoning mixture. PhD. Thesis, Seoul National Uni., Seoul. Korea. 2000
  17. Park, YS and Chang, HG. Lactic acid fermentation and biological activities of Rubus coreanus. J. Kor. Soc. Agric. Chem. Biotechnol. 46:367-375. 2003