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서지반출
천연발효 경과에 따른 삼정환의 미생물 변화 및 발효특성
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  • 천연발효 경과에 따른 삼정환의 미생물 변화 및 발효특성
  • Original Article : Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation
저자명
신나래(Na Rae Shin),왕경화(Jing Hua Wang),임동우(Dong woo Lim),이명종(Myeong Jong Lee),김호준(Ho jun Kim)
간행물명
대한한방비만학회지KCI
권/호정보
2015년|15권 2호|pp.123-130 (8 pages)
발행정보
한방비만학회|한국
파일정보
정기간행물|KOR|
PDF텍스트(7.1MB)
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영문초록

Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded in Dongui Bogam, has been commonly used for prolonging life for four hundred years in Eastern Asia. However, fermented SJH has not been investigated in terms of microbial ecology until present time. Methods: SJH was fermented for five weeks and fermentation characteristics during SJH fermentation were performed including pH, acidity and microbial profiling. Also, we measured total polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. In order to select starter candidate, several lactic acid bacteria were isolated from fermented SJH. Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from 0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenol and total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis was increased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stable during 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermented SJH. Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentation characteristics such as pH, acidity and microbial profile. Further studies are required to develop starter and analyze functional compounds in oder to produce standardized SJH.

목차

서 론\n재료 및 방법\n결 과\n고 찰\n결 론\n감사의 글\nReferences

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