14F-22 |
Fermented product development of Cynanchum wilfordii Hemsley by lactic acid bacteria and bifidobacteria |
J. H. MOON1, A. S. Om1, Y. J. Kim2, H. S. Kwon3, and G. E. Ji4. (1) Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul, 133-791, South Korea, (2) Food and Biotechnology, Joongbu University, chubu-myun, Geumsan-gun, Choongnam, 312-702, South Korea, (3) Agr/Product Activation Office, National Agricultural Cooperative Federation, 75 Chungjungro 1-ga, Junggu, Seoul, 100-707, South Korea, (4) Department of Food and Nutrition, Seoul National University, San 56-1, Sillim-dong, Kwanak-gu, Seoul, 151-742, South Korea The root of Cynanchum wilfordii Hemsley has been used in herbal medicine in Asia and studied for its anti-oxidative capacity and prevention of constipation. The fermentation of Cynanchum wilfordii Hemsley with probiotic lactic acid bacteria may improve its application as functional food and sensory value of the product. To investigate the possibility of developing lactic-fermented Cynanchum wilfordii Hemsley(LFCW) as a functional food, we optimized the fermentation process and developed fermented drink using LFCW with other ingredients added for sensory value improvement. For the fermentation, the microorganisms were grown in the medium containing 7%(w/v) of Cynanchum wilfordii Hemsley extract for 48hr. During various fermentation periods, changes in the contents of lactic acid, acetic acid, pH, and viable cell counts were measured. To improve the sensory value of the LFCW, sucralose was added. Lactobacillus casei, Lb. bulgaricus, Lb. acidophillus, Streptococcus thermophillus th-3, Bifidobacterium spp. RD63, RD133, RD155 grew up to upper 108 CFU/ml in the medium containing 7%(w/v) of Cynanchum wilfordii Hemsley extract. Especially, Bifidobacterium spp. RD63 showed high productivity of acetic acid and viability and Lb. casei, Streptococcus thermophillus th-3 showed high productivity of lactic acid and viability during fermentation in Cynanchum wilfordii Hemsley extract containing medium. The sensory value of LFCW product was improved by using the sweetener sucralose. These results suggest that Cynanchum wilfordii Hemsley may be a suitable material for the production of lactic-fermented functional foods.
Session 14F, Product Development: General
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