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Enhancement of Antioxidative Activities of Berry or Vegetable Juices through Fermentation by Lactic Acid Bacteria
Enhancement of Antioxidative Activities of Berry or Vegetable Juices through Fermentation by Lactic Acid Bacteria
Microbiology and Biotechnology Letters. 2015. Sep, 43(3): 291-295
Copyright © 2015, The Korean Society for Microbiology and Biotechnology
  • Received : June 02, 2015
  • Accepted : August 12, 2015
  • Published : September 28, 2015
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재범 박
현수 심
석진 하
명동 김

Abstract
베리 또는 과채류 주스에는 다양한 종류의 항산화물질들이 함유되어 있는 것으로 알려져 있다. Oxygen radical absorbance capacity 측정 결과 아사이베리, 아로니아, 산머루, 블랙베리, 크랜베리, 시금치 주스로부터 높은 항산화 활성을 확인할 수 있었다. 선별된 베리 또는 과채류 주스의 항산화 활성을 증가시키기 위해 젖산균을 이용한 발효를 수행하였다. 아사이베리, 블랙베리, 또는 시금치 주스의 경우 Lactobacillus plantarum 를 이용한 발효 후에 항산화 활성이 각각 943.2 µmol TE/g에서 1239.2 µmol TE/g로 110.87 µmol TE/g에서 128.04 μmol TE/g로 77.92 µmol TE/g에서 107.20 µmol TE/g로 약 16−38% 향상되었다. 본 연구를 통해 아사이베리, 블랙베리, 또는 시금치 주스의 항산화 활성이 젖산균 발효를 통해 증가하는 것을 확인하였다.
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Acknowledgements
This work was supported by Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through (High Value-added Food Technology Development Program), funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(313-034-03).
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