The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Manufacture and Characteristics of Functional Drink Using Pear-Strawberry Fermentative Concentrates from Fermentation by Saccharomyces cerevisiae C-2

Saccharomyces cerevisiae C-2로 발효시킨 배-딸기 발효 농축물을 이용한 기능성 음료의 제조 및 특성

  • Jang, Jeong-Hoon (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Na, Kwang-Chul (Department of Food Nutrient and Culinary, Chosun College University) ;
  • Kim, Wal-Soo (Department of Horticulture, Chonnam National University) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering, Paichai University)
  • 장정훈 (배재대학교 생명유전공학과) ;
  • 나광출 (조선이공대학교 식품영양조리과학과) ;
  • 김월수 (전남대학교 원예학과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Received : 2010.10.13
  • Accepted : 2010.11.01
  • Published : 2010.12.31
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Abstract

Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at $25^{\circ}C$ for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of $20^{\circ}C$ and $40^{\circ}C$. PSFC drink was very stable at storage of $20^{\circ}C$ for 8 weeks without any quality and ACE inhibitory activity.

기호도가 높으면서 생리기능성이 우수한 배 음료를 개발하고자 배와 딸기를 혼합하여 시판 알콜 발효 효모인 Saccharomyces cerevisiae C-2로 발효시켰다. 이 발효액을 감압 농축하여 얻은 농축물로 음료를 제조한 후 $20^{\circ}C$와 $40^{\circ}C$에서 8주까지 저장하면서 품질과 생리 기능성변화를 조사하였다. 발효 농축물은 항고혈압활성인 엔지오텐신전환효소 (ACE) 저해 활성이 70.8%로 우수하였고 이를 이용하여 제조한 배 음료는 $20^{\circ}C$에서 8주까지 pH와 생균수 및 항고혈압성 ACE저해 활성 등이 큰 변화가 없이 안정하였다.

Keywords

References

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