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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.2
- 수록면
- 46 - 52 (7page)
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Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level: 10° Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at 29±1℃ for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.
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참고문헌 (26)
참고문헌 신청
1. [학술지(정기간행물)] - Lee BS / 1999 / Vitis coignetiae Pulliat ex Planch views and cultivation techniques / Korea Forest Service 398 : 97 ~ 101
2. [인터넷자원] - National Statistical Office / / Statistics of forest products yield
3. [학술지(정기간행물)] - 성낙주 / 2006 / 머루 과피 용매추출물의 항산화성 및 아질산염 소거작용 / 한국식품영양과학회지 35 (8) : 961 ~ 966
4. [학술지(정기간행물)] - Koh KH / 1998 / Changes of chemical components during Seibel white grape must fermentation by different yeast strains / Korean J Food Sci Technol 30 : 487 ~ 493
5. [단행본] - Webb AD / 1974 / Chemistry of Winemaking / American Chem. Society : 107 ~
2. [인터넷자원] - National Statistical Office / / Statistics of forest products yield
3. [학술지(정기간행물)] - 성낙주 / 2006 / 머루 과피 용매추출물의 항산화성 및 아질산염 소거작용 / 한국식품영양과학회지 35 (8) : 961 ~ 966
4. [학술지(정기간행물)] - Koh KH / 1998 / Changes of chemical components during Seibel white grape must fermentation by different yeast strains / Korean J Food Sci Technol 30 : 487 ~ 493
5. [단행본] - Webb AD / 1974 / Chemistry of Winemaking / American Chem. Society : 107 ~
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UCI(KEPA) : I410-ECN-0101-2018-059-003074102