View : 12 Download: 0

Selection of starter cultures and optimum conditions for lactic acid fermentation of onion

Title
Selection of starter cultures and optimum conditions for lactic acid fermentation of onion
Authors
Choi Y.-J.Cheigh C.-I.Kim S.-W.Jang J.-K.Park Y.-S.Park H.Shim K.-S.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2009
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 18, no. 5, pp. 1100 - 1108
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Lactic acid bacteria (LAB) isolated from various fruits and vegetables were screened in order to determine appropriate fermentation starters for manufacturing functional fermented onion juice. From the initial screening test comprising more than 700 isolated LAB, 16 isolates were selected based on their acid production rate. Among the selected isolates, the fermentation broth of KC-007 exhibited the highest electron donating and nitrite scavenging activities, with values at pH 1.2 of 95.6 and 68.7%, respectively. From the overall results obtained in this study, we finally selected the bacterium KC-007 as a fermentation starter. This bacterium was identified and named as Pediococcus pentosaceus based on its morphological and physiological characteristics, carbon-utilization pattern (as assessed using an API 50CHL kit), and molecular genetic characteristics (as assessed using the nucleotide sequence of the 16S rRNA gene). The optimal temperature, pH, and starter inoculation concentration (v/v) required for growth of the isolated strain were 40°C, pH 4.0-6.0, and 2%(v/v), respectively. © The Korean Society of Food Science and Technology.
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE