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http://dx.doi.org/10.12925/jkocs.2021.38.2.333

Fermentation Characteristic of Fermented Chestnut Puree by Lactic Acid Bacteria as Starter  

Lee, Jin-Man (Atomyorot, Innovation Health Food Lab)
Hur, Sang-Sun (Division of Intergrated Biotechnology, Depart of BioFood Science, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.38, no.2, 2021 , pp. 333-342 More about this Journal
Abstract
This study developed a fermented chestnut puree by lactic acid bacteria fermentation using steamed chestnut paste at 95℃ for 90 min and the quality characteristics were investigated. In addition, quality of the characteristics of the fermented chestnut puree during fermentation by lactic acid bacteria were reported. 12 strains of lactic acid bacteria were inoculated to steamed chestnut paste at a concentration of 2%(v/w), respectively, and incubated at 37℃ for 48 hr. Lactobacillus plantarum(KCTC 21004) was the most superior in acid production among 12 strains of lactic acid bacteria to the fermented chestnut puree. The effect of steamed chestnut concentration, inoculum size and fermentation temperature for fermented chestnut puree on physical properties and fermentation characteristics were investigated. As a result there was no significant difference on physiochemical properties but the optimum concentration of the steamed chestnut for puree properties is 50%.
Keywords
Steamed chestnut; Lactic acid bacteria; Puree; inoculum size; Physiochemical properties;
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