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http://dx.doi.org/10.3746/jkfn.2011.40.5.660

Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic  

Chae, Hee-Jeong (Dept. of Food and Biotechnology, Hoseo University)
Park, Dong-Il (Dept. of Food and Biotechnology, Hoseo University)
Lee, Sung-Chul (Dept. of Food and Biotechnology, Hoseo University)
Oh, Chul-Hwan (Dept. of Food Science and Technology, Kongju National University)
Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University)
Kim, Dong-Chung (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University)
Won, Sun-Im (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University)
In, Man-Jin (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.5, 2011 , pp. 660-664 More about this Journal
Abstract
We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at $30^{\circ}C$ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.
Keywords
antioxidative activity; black garlic; Celluclast; Lactobacillus pentsus;
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