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- W85425478 abstract "Abstract In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and 35℃, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of 72 ～ 96 hours.Key words: Maesil(Prunus mume), lactic acid fermentation, optimization. † Corresponding author: Ja-Young Hwang, Dept. of Food and Nutrition, DongNam Health College, Suwon 440-714, Korea.Tel: +82-31-2496-423, Fax: +82-31-2496-420, E-mail: jyhwang@dongnam.ac.kr" @default.
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- W85425478 date "2008-01-01" @default.
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- W85425478 title "Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume)" @default.
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