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젖산균 발효를 통한 베리류 또는 과채류 주스의 항산화 활성 증진
박재범 ( Jaebum Park ),심현수 ( Hyunsu Sim ),하석진 ( Sukjin Ha ),김명동 ( Myoungdong Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2015 한국미생물·생명공학회지 Vol.43 No.3
Berry or vegetable juices contain a diverse range of antioxidants. Through oxygen radical absorbance capacity assays, acai berry, aronia, wild grape, blackberry, cranberry, and spinach juices were verified to possess high antioxidant activities. Lactic acid bacteria fermentation was applied to each juice as the sole medium to improve antioxidant activity. After fermentation by Lactobacillus plantarum, the antioxidant activities of acai berry, blackberry, and spinach juices increased by 2030% from 943.2 to 1239.2, from 110.87 to 128.04, and from 77.92 to 107.20 μmol TE/g, respectively. In this study, we found that the antioxidant activities of a number of juices were enhanced through lactic acid bacteria fermentation.