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http://dx.doi.org/10.21289/KSIC.2022.25.4.595

A Study on the Apple Fermentation According to Product Various Salt  

Lee, Eun-Suk (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Park, Jong-Min (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Kim, Jong-Soon (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Lee, Se-Yong (Yeorumul Co. Ltd.)
Choi, Won-Sik (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Publication Information
Journal of the Korean Society of Industry Convergence / v.25, no.4_2, 2022 , pp. 595-602 More about this Journal
Abstract
This study was conducted to investigate the characteristics of apple fermentation when different types of salt were used during apple fermentation, and when salt was added or not. The pH decreased in all experimental groups during the fermentation process, and the final pH was 4.72-3.31. The sugar content was 17.8-18.5 °Brix, the lowest in the sea salt (FAS), and the highest in the control group (FA). The acidity was measured as 0.48-0.56%, which was high in the control group (FA), and was 0.83-1.06% on the 7th day of final fermentation. The alcohol content was generated from the 5th day of fermentation, and the control group (FA) showed a distribution of 39.23-29.4%, and the alcohol content was higher in the control group than in the experimental group, As for the total polyphenol content and total DPPH content, it was confirmed that the purified salt (3.11 mg GAE/mL) showed the highest total polyphenol content than the control (2.25 mg GAE/mL). When salt was added, the fermentation progress was excellent, and when the salt concentration was high, it was confirmed that the possibility of apple fermentation was high.
Keywords
Liquid Salt; Fermentation; Lactobacillus; Microbe; Antioxidant;
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Times Cited By KSCI : 1  (Citation Analysis)
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