Lactobacillus plantarum KCB001을 이용한 발아대두 동충하초의 고상발효 공정 최적화Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001
- Other Titles
- Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001
- Authors
- 조희수; 이설희; 박영서
- Issue Date
- Aug-2018
- Publisher
- 한국산업식품공학회
- Keywords
- Cordyceps militaris; Lactobacillus plantarum; solid-phase fermentation; optimization; cordycepin
- Citation
- 산업식품공학, v.22, no.3, pp.256 - 263
- Journal Title
- 산업식품공학
- Volume
- 22
- Number
- 3
- Start Page
- 256
- End Page
- 263
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/4844
- DOI
- 10.13050/foodengprog.2018.22.3.256
- ISSN
- 1226-4768
- Abstract
- For the fermentation of Cordyceps militaris with germinated soybean, Lactobacillus plantarum KCB001, which showed good growth on the medium containing the mushroom and soybean, was isolated from kimchi and selected as a starter for the fermentation. The optimum conditions for the solid-phase fermentation of C. militaris with germinated soybean were a ratio of 4:1, the addition of water and starter culture at the final concentrations of 40%(v/ v) and 20%(v/w), respectively, and fermentation at 37oC for 72 h. Total polyphenol content and DPPH radical scavenging activity were increased by fermentation and, especially, cordycepin content increased by 24%, which implies the enhanced functional property of the fermentation product.
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