Development of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage

Abstract This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at 110℃ and hydrolyzed with 0.2%(w/v) cellulase at 55～60℃ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor. Key words: Plant Originated Lactic Acid Bacteria(POLAB), total soybean, probiotic, functional beverage, mixed culture † Corresponding author: Hyung-Yong Cho, Dason Co., Bucheon 421-741, Korea. Tel: +82-32-329-4040, Fax: +82-32-321-9025, E-mail: hycho5710@hanmail.net

[1]  G. Tonarelli,et al.  Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lp 31 strain isolated from dry‐fermented sausage , 2009, Journal of applied microbiology.

[2]  홍주현,et al.  고지혈증 흰쥐에서 비배당체 이소플라본 고함유 대두분말의 혈청 지질 대사 영향과 항산화효과 , 2008 .

[3]  Min-Hee Park,et al.  Studies on Physiological and Functional Properties of Susijang, Fermented Soybean Paste , 2007 .

[4]  김정숙,et al.  수시장(콩발효식품)의 생리기능적 특성에 관한 연구 , 2007 .

[5]  D. Snydman,et al.  Lactobacillus GG: bacteriology and clinical applications. , 2005, Gastroenterology clinics of North America.

[6]  홍주헌,et al.  Effects of the Soybean Powder with Rich Aglycone Isoflavone on Lipid Metabolism and Antioxidative Activities in Hyperlipidemic Rats , 2008 .

[7]  Mi-Ja Choi,et al.  The Effects of Isoflavones Intake Level on Bone Markers and Bone Related Hormones in Growing Female Rats , 2008 .

[8]  Mi-Hyun Kim,et al.  Effects of Soy Isoflavones Supplementation and Exercise on Urinary Calcium, Magnecium, Copper and Zinc Excretion in Postmenopausal Women , 2008 .

[9]  Kwang-Ok Kim,et al.  The Development of Yogurt, Bread, and Cookies with added Bean Sprout Powder and Isoflavone Extracts , 2007 .

[10]  H. Sohn,et al.  The Industrial development and Health Benefits of the soymilk , 2004 .

[11]  Gyu-Hee Lee,et al.  Effects of Alkali Treatment of Soybean on the Qualty of Soybean Milk , 1988 .