Production and antioxidative properties of lactic-fermented Chinese cabbage
Date Issued
2009
Date
2009
Author(s)
Sun, Yu-Ping
Abstract
This study tries to produce lactic acid fermented cabbage similar to kimchi in Korea with a dry-salt method and simple formula, investigate the effects of temperature and NaCl on lactic acid fermented cabbage. Besides, antioxidant activity was determined and the effects of fermentation on the change of antioxidant activity, the antioxidative activity of supplemented with bifidobacteria into lactic acid fermented cabbage and storage were also investigated.esults showed that pH value decreased and titratable acidity increased following with fermentation time. Lactic acid bacteria (LAB) became the dominant flora after 1 day. Leuconostoc mesenteroides appeared at the earlier stage of fermentation and Lactobacillus plantarum appeared in the later stage. The changes of microflora during fermentation were much more dependent on temperature than on salt concentrations. L. mesenteroides decreased much more rapidly at 25℃ than at 18℃. The microbial growth in lactic acid fermented cabbage fermentation was significantly changed by sodium chloride within the range of 2-3% at 18℃. However, the influence of salt concentration was not significant while fermentation was carried out at 25℃. Hedonic sensory evaluation of lactic acid fermented cabbage was prepared at either 2% or 3% salt concentration and fermented at 25℃ for 2 day and 18℃ for 2.5 day. It showed that the lactic acid fermented cabbage dehydrated by 3% salt concentration, and fermented at 25℃ was better than others.ntioxidant activity observed on Chinese cabbage mixture may vary with extraction solvents and fermentation. Generally, the methanol extract of cabbage mixture showed a higher DPPH radical scavenging activity and reducing activity than did the water extract. Although fermentation did not alter the Fe2+-chelating ability and reducing activity of the methanol extract of the cabbage mixture, it reduced these same antioxidant activities in the water extract. Among the various extracts examined, the methanol extract of fermented cabbage showed the highest DPPH-radical scavenging effect. Additionally, the type of solvent and fermentation were also found to affect the total phenolic and flavonoid content of the extracts. Fermentation increased the total phenolic content of the methanol extract, while reducing the total flavonoid content of the water extract. Furthermore, changes in the antioxidant activity observed on the extracts of cabbage mixture and fermented cabbage did not coincide exactly with the content of total phenolics and total flavonoids.upplemented with B. breve BCRC 11846、B. lactis Bb-12、B. infantis BCRC 14602以及B. bifidum BCRC 14615 into lactic acid fermented cabbage to 107 CFU/g, there is no significantly difference on total lactic acid bacteria, L. mesenteroides, L. plantarum, pH value and titratable acid. The extracts of supplemented probiotic bifidobacteria of lactic acid fermented cabbage except supplemented B. breve 11846 showed a higher DPPH radicals scavenging effect than control (without supplemented). Moreover, the extracts of lactic acid fermented cabbage supplemented B. infantis BCRC14602 showed the best Fe2＋-chelating ability. The methanol extract of lactic acid fermented cabbage supplemented B. lactis Bb12 showed the best reducing power and the water extracts of lactic acid fermented cabbage supplemented bifidobacteria showed a higher DPPH radicals scavenging effect than control. Furthermore, supplemented bifidobacteria to lactic acid fermented cabbage may enhance the antioxidative activity, but have some variations in variety of bifidobacteria supplemented.hanges of lactic acid fermented cabbage supplemented with bifidobacteria on the total lactic acid bacteria, bifidobacteria, and antioxidative activity during storage at 4℃. there are no significant change at pH value and titratable acid, total lactic acid bacteria of fermented cabbage supplemented with/without bifidobacteria showed that there was not a significant decrease during the first 2 weeks while being storage at about 8 log CFU/g. However, there was a significant decrease to 6~7 log CFU/g at the third week (p<0.05), and an even more significant decrease to the remaining 4~5 log CFU/g at the fourth week (p<0.05). Form the second week the numbers of bifidobacteria were significantly decreased to 4 log CFU/g, but and antioxidative activity of methanol extracts showed no significant decrease or change during storage, but the water extracts significantly decreased during storage and the longer the storage time, the less antioxidative activity.
Subjects
lactic-fermented Chinese cabbage
dry-salt method
DPPH-radical scavenging effect
Fe2+-ion chelating ability
reducing activities
Type
thesis
File(s)![Thumbnail Image]()
Loading...
Name
ntu-98-D89641006-1.pdf
Size
23.53 KB
Format
Adobe PDF
Checksum
(MD5):e3dd54e9b30a3274ddc24814910c0aea