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http://dx.doi.org/10.5333/KGFS.2012.32.4.361

Optimization of Carbon Sources to Improve Antioxidant Activity in Solid State Fermentation of Persimmon peel Using Lactic Acid Bacteria  

Hwang, Joo Hwan (Faculty of Animal Science and Biotechnology, Kyungpook National University)
Kim, Eun Joong (Faculty of Animal Science and Biotechnology, Kyungpook National University)
Lee, Sang Moo (Faculty of Animal Science and Biotechnology, Kyungpook National University)
Publication Information
Journal of The Korean Society of Grassland and Forage Science / v.32, no.4, 2012 , pp. 361-368 More about this Journal
Abstract
The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.
Keywords
Persimmon peel; Solid state fermentation; Antioxidant activity; Leuconostoc mesenteroides; Pediococcus pentosaceus;
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