콜레스테롤 저하능을 가진 발효과채주스의 개발 및 그 특성 규명

Abstract

Lactobacillus plantarum EM isolated kimchi showed strong antimicrobial activity and cholesterol-lowering activity. In this study, fruit-vegetable juice was fermented using Lb. plantarum EM and then investigated its characteristics. Lb. plantarum EM was inoculated 1% into juice mixed with apples and cabbage and fermented at 15℃ for 5 days. After 5 days of fermentation, viable cell number of Lb. plantarum EM was found to be more than 9 log CFU/mL. Fermented fruit-vegetable juice with Lb. plantarum EM showed broad antagonistic activity against different pathogens and food spoilage microorganisms; Bacillus cereus KCTC 3624, Bacillus subtilis ATCC 6633, Micrococcus luteus ATCC 4698, Staphylococcus aureus ATCC 29213, Escherichia coli O157:H7 ATCC 43895, Pseudomonas aeruginosa ATCC 27853, Salmonella enterica serovar. Typhi ATCC 19430, Vibrio parahaemolyticus ATCC 17802. Furthermore, fermented fruit-vegetable juice with Lb. plantarum EM showed antifungal activities against Aspergillus flavus ATCC 22546, Aspergillus fumigatus ATCC 96918, Aspergillus ochraceus PF-2, Aspergillus nidulans PF-3, Penicillium roqueforti ATCC 10110. After fermentation of fruit-vegetable juice with Lb. plantarum EM at 15 ℃ for 5 days, the characteristics according to low temperature(4℃) storage period were investigated. As a result, the viable cell number of Lb. plantarum EM was about 8.9 log CFU/mL at the 21st day of low temperature storage, and the viable cell number at the end of fermentation was maintained. In addition, even after the low temperature storage period was extended, the fermented fruit-vegetable juice using Lb. plantarum EM retained its antimicrobial activity. From the above experiment, it was confirmed that the fermented fruit-vegetable juice using Lb. plantarum EM developed in this experiment had excellent preservation and antibacterial activity. The result of proximate composition analysis for investigation of functional properties of fermented fruit-vegetable juice, the fermented fruit-vegetable juice was found to reduce crude fat by more than 50% compared to non fermented fruit-vegetable juice. The results of free sugar analysis showed that the total amount of free sugars was decreased by carbohydrate metabolism of Lb. plantarum EM in fermented fruit-vegetable juice compared to non fermented fruit-vegetable juice. As a result of organic acid analysis, lactic acid production by fermentation increased the lactic acid amount of fermented fruit-vegetable juice compared with non fermented fruit- vegetable juice. Free amino acid analysis showed various amino acids such as glutamine, histidine and proline in fermented fruit-vegetable juice. The results of organic acid analysis showed that the fermented fruit-vegetable juice significantly was increased lactic acid amount compared to non fermented fruit-vegetable juice.