Earticle

초록

영어

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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Yu Sun Kim [ Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University ]
• Hyung Hee Baek [ Department of Food Engineering Dankook University ]
• Ill Min Chung [ Department of Applied Life Science, College of Life & Environmental Sciences, Konkuk University ]
• Bin Kwon [ Research Center, Bifido Inc. ]
• Geun Eog Ji [ Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Research Center, Bifido Inc. ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664