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http://dx.doi.org/10.13103/JFHS.2020.35.6.618

Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi  

Hwang, Un-Sik (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Jeong, So-Yeon (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Park, Soo-Yeon (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Park, Mi-Sun (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Kang, Min-Ji (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
You, Cheong-Bin (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Seo, Hyun-Ji (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Lee, Eun-Soo (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Yun, Sang-Man (Cheonbu Cooperation)
Park, Hoon (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Suh, Hee-Jae (Department of Food Science, Research Center for Food and Bio Convergence, Sun Moon University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.6, 2020 , pp. 618-629 More about this Journal
Abstract
The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).
Keywords
Puffed; Black bean; Quality; Fermentation;
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Times Cited By KSCI : 20  (Citation Analysis)
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