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자료유형
학술저널
저자정보
(서울대학교) (단국대학교) (건국대학교) (비피도) (서울대학교)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 5
발행연도
수록면
1,279 - 1,283 (5page)

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초록· 키워드

Garlic has been used for condiments and also for medicines to cure various diseases since ancient times. Many studies on the processing of garlic have been published, however, few of them were related with fermentation because of the antimicrobial action of the garlic. In this study, to conduct garlic fermentation, 4 lactic acid bacteria (LAB) strains with growth abilities in garlic medium were selected. Addition of various nitrogen, carbon, and mineral sources generally did not improve the growth of experimental strains during garlic fermentation except for Lactobacillus casei KFRI 704 by yeast extract and Lactococcus lactis subsp. cremoris ATCC 19257 by mineral sources. High performance liquid chromatography (HPLC) analysis of 32 phenolic compounds during fermentation showed that formononetin was decreased time dependently. The concentrations of volatile compounds and alliin did not change during fermentation. The results of this study would provide the basic understanding of garlic fermentation by selected strains of LAB.
#garlic fermentation #lactic acid bacteria #phenolic compound #volatile compound #alliin
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgments
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-000874496