Lactiplantibacillus plantarum 의 검은콩 발효 특성 및 열처리 발효물의 항산화 효과

• 영문명: Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 황운식(Un-Sik Hwang) 유청빈(Cheong-Bin You) 이은수(Eun-Su Lee) 이민경(Min-Kyeong Lee) 박수연(Soo-Yeon Park) 박훈
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』8권 1호, 48~57쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.06.30

영문 초록

This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.

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키워드

black bean lactic acid bacteria heat-killed probiotics paraprobiotics antioxidant activity