지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.3
- 발행연도
- 2017.9
- 수록면
- 231 - 236 (6page)
이용수
이 논문의 연구 히스토리 (4)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 10<SUP>9</SUP> CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 10<SUP>8</SUP> CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, P<0.05), and protein contents (160.06 μg/mL, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments (854.16∼895.07 μg/mL), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (36)
참고문헌 신청
[학술지(정기간행물)] - Luckow T / 2004 / Consumer acceptance of orange juice containing functional ingredients / Food Res Int 37 : 805 ~ 814
[학술지(정기간행물)] - Hygreeva D / 2014 / Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products / Meat Sci 98 : 47 ~ 57
[학술지(정기간행물)] - Park JR / 1997 / Effects of Angelica keiskei on lipid metabolism in rats / J Korean Soc Food Sci Nutr 26 : 308 ~ 313
[학술지(정기간행물)] - Kim SY / 2008 / Kale juice improves coronary artery disease risk factors in hypercholesterolemic men / Biomed Environ Sci 21 : 91 ~ 97
[학술지(정기간행물)] - Park JR / 1997 / Screening and characterization of anticholesterogenic substances from edible plant extracts / J Korean Soc Food Sci Nutr 26 : 236 ~ 241
[학술지(정기간행물)] - Hygreeva D / 2014 / Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products / Meat Sci 98 : 47 ~ 57
[학술지(정기간행물)] - Park JR / 1997 / Effects of Angelica keiskei on lipid metabolism in rats / J Korean Soc Food Sci Nutr 26 : 308 ~ 313
[학술지(정기간행물)] - Kim SY / 2008 / Kale juice improves coronary artery disease risk factors in hypercholesterolemic men / Biomed Environ Sci 21 : 91 ~ 97
[학술지(정기간행물)] - Park JR / 1997 / Screening and characterization of anticholesterogenic substances from edible plant extracts / J Korean Soc Food Sci Nutr 26 : 236 ~ 241
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Organic acid and sugar contents in different domestic fruit juices
Korean Journal of Agricultural Science
2016 .12
-
Lactobacillus plantarum MKHA15와 Leuconostoc mesenteroides MKSR을 첨가한 발효 채소 주스의 특성
대한영양사협회 학술지
2019 .01
-
Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing
Applied Biological Chemistry
2015 .01
-
Concentrations of γ-Aminobutyric Acid and Oxalic Acid in Spinach Juices Fermented by Lactobacillus brevis GABA 100
한국식품영양과학회 학술대회발표집
2020 .10
-
Quality Analysis of Organic Fermented Noni Juice Stored under Different Temperatures
한국식품영양과학회 학술대회발표집
2023 .10
-
Development and Quality Characteristics of Mixed Juice to Promote Consumption of Aronia Juice
한국식품영양과학회 학술대회발표집
2018 .10
-
Effects of Fermented Beverage in Subjects with Metabolic Syndrome
Preventive Nutrition and Food Science
2021 .03
-
Quality characteristics of distilled alcohols prepared with different fermenting agents
Applied Biological Chemistry
2015 .01
-
Comparison of Moisture Sorption, Glass Transition, and Stickiness Properties of Lactobacillus brevis-Fermented and Non-Fermented Sea Tangle Powders
한국식품영양과학회 학술대회발표집
2019 .10
-
Physicochemical Properties and Antioxidant Activities of Fermented Radish Juice by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2017 .10
-
Optimization of the Fermented Pineapple and Radish Juices for Natural Curing Agent
한국식품영양과학회 학술대회발표집
2017 .10
-
Verification of Biological Activities in Saccharomyces/Defatted Mealworm Larva Ferment and Non-Ferment Extracts for Functional Antioxidants and Skin Whitening
한국식품영양과학회 학술대회발표집
2019 .10
-
저속압착방식으로 착즙한 오디주스의 항산화 및 항염증 효과
한국식품영양과학회지
2020 .05
-
Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
한국축산식품학회지
2015 .01
-
말분변 미생물을 이용한 주스박 사료의 발효 특성
한국초지조사료학회지
2017 .01
-
Characteristics of Sugar Extract of Medicinal Plants Fermented with Lactobacillus plantarum DK119
한국식품영양과학회 학술대회발표집
2017 .10
-
Probiotic Potential and Enhanced Aroma of Green Vegetable Juice Fermented with Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2017 .10
-
Effects of Starter Juice Fermented with Lactobacillus plantarum EM on Hypercholesterolemic and Steatotic Rats Fed a High-Fat and High-Cholesterol Diet
한국식품영양과학회 학술대회발표집
2018 .10
-
Characterization of Antioxidant Activity and Phytochemical Profiles of Fermented Vegetable Juices by Lactic Acid Bacteria using UPLC-QTOF-MS/MS and GC-MS
한국식품영양과학회 학술대회발표집
2021 .10
-
Anti-osteoporotic effect of Lactobacillus fermented milk products and its potential mechanisms
한국식품영양과학회 학술대회발표집
2019 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-594-001354865