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Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume)  

Hwang, Ja-Young (Dept. of Food and Nutrition, DongNam Health College)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.4, 2008 , pp. 391-396 More about this Journal
Abstract
In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.
Keywords
Maesil(Prunus mume); lactic acid fermentation; optimization;
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Times Cited By KSCI : 7  (Citation Analysis)
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