Korean Journal of Mycology (Kor. J. Mycol.)
Jeong-Hoon Jang 1, Kwang-Chul Na 2, Wal-Soo Kim 3 and Jong-Soo Lee
1Department of Life Science and Genetic Engineering, Paichai University, Daejeon 302-735, Korea
2Department of Food Nutrient and Culinary, Chosun College University, Kwangju 501-744, Korea
3Department of Horticulture, Chonnam National University, Kwangju 500-757, Korea
Correspondence to biotech8@pcu.ac.kr
Korean Journal of Mycology (Kor J Mycol) December 31, 2010, 38(2):189-191.
https://doi.org/10.4489/KJM.2010.38.2.189
(Received October 13, 2010. Accepted November 1, 2010)
Published: December 31, 2010.
© The Korean Society of Mycology
Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at 25 oC for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of 20 oC and 40 oC. PSFC drink was very stable at storage of 20 oC for 8 weeks without any quality and ACE inhibitory activity.
Commercial Saccharomyces cerevisiae C-2, Pear-strawberry fermentative concentrates (PSFC) drink