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http://dx.doi.org/10.7318/KJFC/2015.30.2.233

Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain  

Baeg, Byeong-Gi (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Cho, Jung-Il (Korea Department of Food Nutrient and Culinary, Chosun University College of Science & Technology)
Moon, Eun-Woo (Department of Food & Nutrition, Hanyang University)
Park, Jung-Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.2, 2015 , pp. 233-240 More about this Journal
Abstract
To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.
Keywords
bamboo shoot; fermentation; Bacillus subtilis; microorganism; fermented liquor;
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Times Cited By KSCI : 4  (Citation Analysis)
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