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Physiological Effect of Yogurt with Powder Two Stage Fermented Dioscorea batatas Dence by Monascus sp. and Lactobacillus sp.  

Jeon, Chun-Pyo (Department of Medicine Quality Analysis, Andong Science College)
Lee, Jung-Bok (Department of Optometry, Kundong University)
Choi, Chung-Sig (Bio Industry Institute, HansBio Co., Ltd.)
Kwon, Gi-Seok (School of Bioresource Sciences, Andong National University)
Publication Information
Korean Journal of Microbiology / v.47, no.2, 2011 , pp. 151-157 More about this Journal
Abstract
This study was to examine the quality characteristics and biological activities of the yogurt containing dual fermentation MFCY (Monascus-Fermented Chinese Yam) powder. Six different contents (0, 0.1, 0.3, 0.5, 1.0, and 2.0%, w/v) of MFCY powder were added to raw milk and 5% skim milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 h, and then the biological activities of the samples were investigated. Biological activities of the prepared yogurt were evaluated for acid production (pH, titratable acidity), number of viable cells, total polyphenol contents, DPPH radical scavenging activity, reducing power, angiotensin converting enzyme inhibitory effects and GABA contents. In this study, the results show that after fermentation in raw milk and 5% skim milk added with MFCY powder. The yogurt can produced pH, titratable acidity, number of viable cells, total polyphenol contents, DPPH radical scavenging activity and reducing power at 4.12-4.25 (pH), 0.94-0.97% (TA), $7.50{\times}10^9-1.14{\times}10^{10}$ CFU/ml, 161.4-329.9 (TP, mg/L), 54-94% (DPPH), and 1.13-1.53 (R.P), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 67.1-87.7% and 304.6-685.4 (mg/L).
Keywords
biological activities; dual-fermented Chinese yam; GABA; yogurt;
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