Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

Bacillus subtilis 균주로 발효한 죽순발효액의 품질특성

  • Baeg, Byeong-Gi (Department of Complementary & Alternative Medicine, Kwang-ju Womens University) ;
  • Cho, Jung-Il (Korea Department of Food Nutrient and Culinary, Chosun University College of Science & Technology) ;
  • Moon, Eun-Woo (Department of Food & Nutrition, Hanyang University) ;
  • Park, Jung-Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
  • 백병기 (광주여자대학교 대체의학과) ;
  • 조정일 (조선이공대학교 식품영양조리과학과) ;
  • 문은우 (한양대학교 식품영양학과) ;
  • 박정숙 (광주여자대학교 대체의학과)
  • Received : 2013.12.22
  • Accepted : 2015.04.16
  • Published : 2015.04.30
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Abstract

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

Keywords

References

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