다양한 유산균으로 제조한 발효마늘의 품질 특성
Quality characteristics of fermented garlic by various lactic acid bacteria
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초록
This study aimed to investigate quality characteristics and antioxidant activity of garlic fermented by lactic acid bacteria (LAB). Four LAB strains (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) were selected for analysis based on their fermentation ability (pH and total acidity) from eight LAB strains isolated from fermented foods. Quality characteristics and antioxidant activity were measured during four days of fermentation. S-allyl-L-cysteine, total thiosulfinate content, total flavonoid content and ferric reducing antioxidant power of fermented garlic extract increased as fermentation progressed. After fermentation, the S-allyl-L-cysteine contents of garlic samples fermented with L. plantarum KCTC3108, L. plantarum B8, L. plantarum BR4 and Leuconostoc mesenteroides SY3 increased 2.34, 2.30, 1.96 and 2.62 times, respectively, and the total thiosulfinate contents increased 5.55, 6.06, 14.41, and 7.56 times, respectively, compared to those at the beginning of fermentation. Ferric reducing antioxidant power and total flavonoid content were 23.64 mg/mL and 144.65 μg/mL, respectively in garlic samples fermented with L. plantarum BR4 which were the highest values among the groups. Based on these results, L. plantarum BR4 was selected for garlic fermentation to develop a functional food.
Abstract
This study aimed to investigate quality characteristics and antioxidant activity of garlic fermented by lactic acid bacteria (LAB). Four LAB strains (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) were selected for analysis based on their fermentation ability (pH and total acidity) from eight LAB strains isolated from fermented foods. Quality characteristics and antioxidant activity were measured during four days of fermentation. S-allyl-L-cysteine, total thiosulfinate content, total flavonoid content and ferric reducing antioxidant power of fermented garlic extract increased as fermentation progressed. After fermentation, the S-allyl-L-cysteine contents of garlic samples fermented with L. plantarum KCTC3108, L. plantarum B8, L. plantarum BR4 and Leuconostoc mesenteroides SY3 increased 2.34, 2.30, 1.96 and 2.62 times, respectively, and the total thiosulfinate contents increased 5.55, 6.06, 14.41, and 7.56 times, respectively, compared to those at the beginning of fermentation. Ferric reducing antioxidant power and total flavonoid content were 23.64 mg/mL and 144.65 μg/mL, respectively in garlic samples fermented with L. plantarum BR4 which were the highest values among the groups. Based on these results, L. plantarum BR4 was selected for garlic fermentation to develop a functional food.
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