열처리 및 한외여과 처리한 발효과채주스의 저장 특성 = Effect of Thermal Treatment or Ultrafiltration on Storage Properties of the Fruit and Vegetable Juices Fermented by Lactic Acid Bacteria

다국어 초록 (Multilingual Abstract)

The mixed fruit and vegetable juices with 15% isomaltooligosaccharide and 0.2% sodium chloride were fermented using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis, and Lactobacillus cellobiosus isolated from Dongchimi. The fermented juices were sterilized by either thermal treatment or ultrafiltration right after centrifugation, and then measured general characteristics such as pH, acidity, vitamin C, free sugar, organic acids contents, and color change during storage at 5°C or 25°C for 8weeks. There was no significant changes in pH, titratable acidity, free sugars and organic acids, but showed an abrupt decrease in vitamin C of the fermented fruit and vegetable juices after thermal treatment or ultrafiltration during storage for 8 weeks at 5°C or 25°C. However, malic acid, glucose and fructose contents were dramatically decreased and acetic acid content was significantly increase during storage at 25°C in untreated fermented juices. Ultrafiltration of the fermented fruit and vegetable juices showed higher lightness and decreased redness and yellowness. In conclusion, it is possible that thermal treatment or ultrafiltration could be proper storage methods for retaining physicochemical qualities of the fermented fruit and vegetable juices.