커피생두에서 락토바실러스에 의한 클로로제닉산의 카페익산 생물전환에 관한 연구 (A Study on the Biotransformation to Caffeic Acid of Chlorogenic Acid in Green Beans by Lactobacillus)

서지정보

· 발행기관 : 한국커피협회
· 수록지 정보 : 한국커피문화연구 / 3권 / 1호 / 51 ~ 60페이지
· 저자명 : 신명님, 정용섭

초록

The study aimed to enable the Effective functional component to be readily absorbed within vivo by biological transition from chlorogenic acid to caffeic acid, which is a representative substance of hydroxycinnamic acids that is most commonly contained in the green bean. It used 30 kinds of bacilli, which show probiotic activity and Among the lactic acid bacteria separated from the intestinal tract. After injecting the strains into the whole green bean, it was analyzed that the caffeic acid content was increased by 27.46 mg/100g at Lactobacillus sakei 44. The strain was selected as the final strain. In optimizing of fermentation conditions, the Brazil green bean fermented by Bacillus sp. showed a tendency to increase the pH level and green bean fermented by lactic acid bacteria showed a tendency to lower pH. The number of microorganisms showed increasing tendency over time.

영어초록

The study aimed to enable the Effective functional component to be readily absorbed within vivo by biological transition from chlorogenic acid to caffeic acid, which is a representative substance of hydroxycinnamic acids that is most commonly contained in the green bean. It used 30 kinds of bacilli, which show probiotic activity and Among the lactic acid bacteria separated from the intestinal tract. After injecting the strains into the whole green bean, it was analyzed that the caffeic acid content was increased by 27.46 mg/100g at Lactobacillus sakei 44. The strain was selected as the final strain. In optimizing of fermentation conditions, the Brazil green bean fermented by Bacillus sp. showed a tendency to increase the pH level and green bean fermented by lactic acid bacteria showed a tendency to lower pH. The number of microorganisms showed increasing tendency over time.

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