감초추출물에 대한 Lactobacillus acidophilus KCCM 32820의 배양 특성

이수한¹, 유희중², 김정환¹^,^*

Characteristics of Licorice Extracts Fermented by Lactobacillus acidophilus KCCM 32820

Su Han Lee¹, Hee Jung Ryoo², Jung Hoan Kim¹^,^*

¹을지대학교 식품산업외식학과

²서울과학기술대학교 식품공학과

¹Department of Food Technology and Service, Eulji University

²Department of Food Science and Technology, Seoul National University of Science and Technology

^*Corresponding author: Jung Hoan Kim, Department of Food Technology and Service, Eulji University, 553 Sanseong Daero, Sujeong-Gu, Seongnam-Si, Gyeonggi-Do 461-713, Korea. Tel: +82-31-740-7271; Fax: +82-31-740-7349, E-mail: peterkim@eulji.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 26, 2012; Revised: Nov 21, 2012; Accepted: Nov 22, 2012

Published Online: Nov 30, 2012

Abatract

Aglycon in licorice converted from glycosides by fermentation has been implicated to improved physiological activity, this study was carried out to determine the aglycon production in the cultured licorice-extract broth by Lactobacillus acidophilus KCCM 32820. According to inoculum size, pH was decreased -0.32 after 6 days at 10⁶ CFU/ mL, pH and contents of the glycyrrhizin in culture broth were rapidly decreased after 2 days at 10⁷ CFU/mL and 10⁸ CFU/mL, the concentration of glycyrrhizin after 6 days were determined 27.5 mg/100 mL and 20.8 mg/100 mL, the utilization rates were 71.8%, 78.6%, respectively. Initial inoculum size should be above 10⁷ CFU/mL on the fermentation of licorice extracts, and immobilized L. acidophilus KCCM 32820 was faster decrease than free cell on the fermentation. The metabolites of fermented licorice extracts can be verified the improvement in efficacy of physiological functions, further research need to do.

Keywords: licorice; licorice extracts; glycyrrhizin; lactic acid fermentation; Lactobacillus acidophilus