과일, 야채 및 한약재 발효액의 품질과 기능성에 대한 연구 = The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs

다국어 초록 (Multilingual Abstract)

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and °Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from 105～106 to 102～103 CFU/㎖, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of Fe2+ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from 33.71～72.15% before fifteen days and 44.76～75.20% ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herbs is thirty to ninety days.

국문 초록 (Abstract)

및 결론과일, 야채, 한약재 발효액을 발효 기간이 경과함에 따라 Fig. 2. Effects of fermentation periods on sensory evaluation of fermented vegetables.

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