지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology Vol.34 No.3
- 발행연도
- 2024.3
- 수록면
- 673 - 680 (8page)
- DOI
- 10.4014/jmb.2310.10004
이용수
초록· 키워드
오류제보하기
Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects.
Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production. Our findings suggested that cascara is a suitable substrate for kombucha production. Fermentation elevated the total phenolic and flavonoid content in cascara, which enhanced the antioxidant, antibacterial, and prebiotic characteristics of the product. Furthermore, the accumulation of acetic acid-induced the pH lowering reached 2.7 after 14 days of fermentation, which achieved the microbiological safety of the product. Moreover, 14 days of fermentation resulted in a balanced amalgamation of acidity, sweetness, and fragrance according to sensory evaluation. Our findings not only highlight the potential of cascara kombucha as a novel substrate for kombucha production but also contribute to repurposing coffee by-products, promoting environmentally friendly and sustainable agricultural development.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Antioxidant Activity of the Kombucha
동아시아식생활학회 학술발표대회논문집
2018 .10
-
Antioxidant Activity of the Rubus coreanus Kombucha
동아시아식생활학회 학술발표대회논문집
2018 .10
-
Effect of Rubus coreanus Kombucha on the Viability of HCT-116 Cancer Cells
동아시아식생활학회 학술발표대회논문집
2018 .10
-
Microbiota and Physicochemical Analysis on Traditional Kocho Fermentation Enhancer to Reduce Losses (Gammaa) in the Highlands of Ethiopia
한국미생물·생명공학회지
2018 .01
-
Fungal Fermentation of Lignocellulosic Biomass for Itaconic and Fumaric Acid Production
Journal of Microbiology and Biotechnology
2017 .01
-
Saccharomycopsis fibuligera로 발효된 황매화 추출물의항산화 및 항염효과
대한임상검사과학회지
2022 .09
-
Effects of Adding Lactic Acid Bacteria on Fermentation Quality and In Vitro Rumen Fermentation of Total Mixed Ration
한국미생물학회 학술대회논문집
2019 .04
-
Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds
Journal of Microbiology and Biotechnology
2017 .01
-
LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS
Journal of Microbiology and Biotechnology
2022 .04
-
Optimization of a Fermentation Process to Improve Microbial Production of Heme
한국미생물학회 학술대회논문집
2022 .10
-
Comparing the Ingredients and Antioxidant Effects of Dendropanax morbifera Fermentation Using Microorganism
한국미생물학회 학술대회논문집
2016 .04
-
Analysis of Removing of Pigments in Media of Fermentation Processes
한국분석과학회 학술대회
2015 .05
-
Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang
Journal of Microbiology and Biotechnology
2024 .04
-
Bioethanol Production from Sugarcane Molasses by Fed-Batch Fermentation Systems Using Instant Dry Yeast
한국미생물·생명공학회지
2023 .06
-
Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley
Journal of Microbiology and Biotechnology
2022 .03
-
Metabolomics Based Interpretation of Microbial Fermentation
한국미생물학회 학술대회논문집
2016 .04
-
Investigation of antioxidant and nutritional content of fruit and vegetable beverages
한국분석과학회 학술대회
2024 .11
-
Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats
Nutrition Research and Practice
2019 .04
-
Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats
Nutrition Research and Practice
2019 .04
-
Starter Cultures for Kimchi Fermentation
한국미생물학회 학술대회논문집
2015 .04
최근 본 자료
댓글(0)
0