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http://dx.doi.org/10.15429/jkomor.2015.15.2.123

Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation  

Shin, Na Rae (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
Wang, Jing-Hua (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
Lim, Dongwoo (Department of Pathology, College of Oriental Medicine, Dongguk University)
Lee, Myeong-Jong (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
Kim, Hojun (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
Publication Information
Journal of Korean Medicine for Obesity Research / v.15, no.2, 2015 , pp. 123-130 More about this Journal
Abstract
Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded in Dongui Bogam, has been commonly used for prolonging life for four hundred years in Eastern Asia. However, fermented SJH has not been investigated in terms of microbial ecology until present time. Methods: SJH was fermented for five weeks and fermentation characteristics during SJH fermentation were performed including pH, acidity and microbial profiling. Also, we measured total polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. In order to select starter candidate, several lactic acid bacteria were isolated from fermented SJH. Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from 0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenol and total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis was increased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stable during 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermented SJH. Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentation characteristics such as pH, acidity and microbial profile. Further studies are required to develop starter and analyze functional compounds in oder to produce standardized SJH.
Keywords
Samjung-hwan; Lactic acid bacteria; Antioxidants; Fermented herbal;
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Times Cited By KSCI : 9  (Citation Analysis)
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