Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Bifidobacterium Fermentation of Rice and Apple Pomace Mixture

쌀과 사과박 혼합물을 이용한 Bifidobacterium발효제품의 개발

  • 이주연 (경원대학교 공과대학 식품생물공학과) ;
  • 박종현 (경원대학교 공과대학 식품생물공학과) ;
  • 장학길 (경원대학교 공과대학 식품생물공학과) ;
  • 목철균 (경원대학교 공과대학 식품생물공학과)
  • Published : 1999.08.01
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Abstract

This study was aimed to develop a value-added fermented products from rice and apple pomace using Bifidobacterium fermentation. The Bifidobacterium fermentation system of the mixture of rice and apple pomace was developed, and the physicochemical properties of the products were investigated. After 4 different bifidobacteria were compared for their fermentation capability and sensory properties of the fermented product, Bifidobacterium FBD-13 and FBD-22 were selected as appropriate strains for the fermentation of saccharified rice solution(SRS). The optimum inoculation level was 2% and the optimum fermentation time was 42 hrs. When wet apple pomace(WAP) was added to SRS, it contributed to the improvement of sensory properties of the fermented products and the optimum mixing ratio was 40% WAP and 60% SRS in weight. For the fermentation of the mixture of WAP and SRS, Bifidobacterium FBD-27 and FBD-22 were selected as suitable strains.

Keywords

References

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