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http://dx.doi.org/10.11002/kjfp.2017.24.2.254

Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG  

Shin, Jeong Yeon (Department of Food Science, Gyeongnam National University of Science and Technology)
Shin, Jung Hye (Namhae Garlic Research Institute)
Kang, Min Jung (Namhae Garlic Research Institute)
Choi, Myung Hyo (Namhae Garlic Research Institute)
Park, Hee Rin (Department of Food Science, Gyeongnam National University of Science and Technology)
Choi, Jine Shang (Department of Food Science, Gyeongnam National University of Science and Technology)
Bae, Won Yeol (Department of Food technology, Gyeongsang National University)
Seo, Won Tak (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Food Science and Preservation / v.24, no.2, 2017 , pp. 254-265 More about this Journal
Abstract
For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.
Keywords
Seomaeyaksuk; lactic acid; fermentation; GABA; monosodium galutamate;
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Times Cited By KSCI : 7  (Citation Analysis)
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