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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2006; 34(2): 158-165

Probiotics를 이용하여 발효시킨 감귤 가공부산물 발효물의 특성

Characteristics of Citrus By-Product Ferment Using Probiotics as Starter

Young-Gun Moon , Kyeong-Jun Lee , Ki-Young Kim , Choon-Bok Song , You-Jin Jeon and Moon-Soo Heo

Faculty of Marine Science, Cheju National University, 1Faculty of Marine Science, Cheju National University, 2Faculty of Marine Science, Cheju National University, 3Faculty of Marine Science, Cheju National University, 4Faculty of Marine Science, Cheju National University, 5Faculty of Marine Science, Cheju National University

Abstract

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In this study, we investigated the biological activity of antioxidant and antibacterial activity of citrus by-product ferment. Among the six probiotic bacteria, Bacillus subtilis and Saccharomyces cerevisiae had the highest antioxidant activity. Hot water extracts from citrus by-product of ferment were screened for antibacterial activity fish pathogenic bacteria by paper disc method. Among the various hot water extracts, the Bacillus subtilis, Saccharomyces cerevisiae, Pediococcus pentosaceus, Lactobacillus rhamnosus, Lactobacillus plantarum, Enterococcus faecium showed relatively strong antibacterial activities in the order. The reducing activity on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and $O^{2-}$ and OH radical scavenging potential were sequentially screened, in search for antioxidant activities of citrus by-product ferment.

Keywords: Citrus by-product ferment, six probiotics, antioxidant activity, antibacterial activity

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