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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.11
- 수록면
- 325 - 330 (6page)
- DOI
- https://doi.org/10.13050/foodengprog.2021.25.4.325
이용수
초록· 키워드
오류제보하기
In order to find out whether the functionality of germinated green coffee beans can be improved, fermentation studies were conducted using Bifidobacterium animalis (B. animalis), Bifidobacterium bifidum (B. bifidum), and Bifidobacterium breve (B. breve), all of which are beneficial to the human body. Fermentation was performed at 37oC for 4 days using de Man, Rogosa & Sharpe (MRS) medium with the addition of sucrose and yeast extract. There was no change in the caffeine content in the germinated coffee beans after fermentation. The fermentation process increased the chlorogenic acid content of the germinated coffee beans regardless of the Bifidobacterium strain. In the case of dark roasting (230oC, 30 min), the caffeine content decreased by 30% (w/w), but the chlorogenic acid content decreased by more than 95%. The fermentation process by B. animalis and B. breve inhibited the decrease in antioxidant activity during dark roasting. Taken together, it was found that germinated coffee beans fermented with Bifidobacterium species still had excellent functional properties.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Carciochi RA / 2016 / Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds / Plant Foods Hum. Nutr 71:361~367
de Souza LdS / 2020 / Freitas-Silva O, Teodoo AJ. 2020. Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells / RSC Adv 10:30115~30126
Elhalis H / 2020 / The crucial role of yeasts in the wet fermentation of coffee beans and quality / Int J. Food Microbiol 333:108796
Evangelista SR / 2015 / Microbiological diversity associated with the spontaneous wet method of coffee fermentation / Int J. Food Microbiol 210:102~112
Farah A / 2006 / Correlation between cup quality and chemical attributes of Brazilian coffee / Food Chem 98:373~380
de Souza LdS / 2020 / Freitas-Silva O, Teodoo AJ. 2020. Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells / RSC Adv 10:30115~30126
Elhalis H / 2020 / The crucial role of yeasts in the wet fermentation of coffee beans and quality / Int J. Food Microbiol 333:108796
Evangelista SR / 2015 / Microbiological diversity associated with the spontaneous wet method of coffee fermentation / Int J. Food Microbiol 210:102~112
Farah A / 2006 / Correlation between cup quality and chemical attributes of Brazilian coffee / Food Chem 98:373~380
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