Korean Journal of Mycology (Kor. J. Mycol.)
In-Taek Jang 1, Young-Hun Kim 1, Kwang-Chul Na 2 and Jong-Soo Lee
1Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon, 302-735, Korea
2Department of Food Nutrient and Culinary, Chosun University College of Science & Technology, Gwangju 501-744, Korea
Correspondence to biotech8@pcu.ac.kr
Korean Journal of Mycology (Kor J Mycol) March 31, 2013, 41(1):33-37.
https://doi.org/10.4489/KJM.2013.41.1.33
Received March 1, 2013; Revised March 16, 2013; Accepted March 22, 2013
Published: March 31, 2013.
© The Korean Society of Mycology
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixedﾠﾠ fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at 20 oC showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after 40 oC of thawing.
Fermented pear fruitlet, Functionality, Kluyveromyces fragilis, Lactobacillus plantarum, Saccharomyces cerevisiae