Kim Seong Yeong
Nutrition Education, Graduate School of Education, Kyonggi University, Gyeonggi 16227, Korea.
Prev Nutr Food Sci. 2017 Sep;22(3):231-236. doi: 10.3746/pnf.2017.22.3.231. Epub 2017 Sep 30.
Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 10 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 10 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, <0.05), and protein contents (160.06 μg/mL, <0.05). The results of mineral composition analysis had the highest potassium value in all ferments (854.16~895.07 μg/mL), particularly in the ferment of FSB-1 (<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.
本研究使用四种乳酸菌生产了发酵羽衣甘蓝汁。发酵48小时后，所有发酵物的活菌数均达到10 CFU/mL以上。在冰箱中冷藏4周后，所有发酵物的活菌数均为10 CFU/mL。在四种发酵羽衣甘蓝汁中，IFO 3025发酵物显示出良好的营养成分，包括中性糖（1,909.76 μg/mL）、还原糖（564.00 μg/mL，<0.05）和蛋白质含量（160.06 μg/mL，<0.05）。矿物质成分分析结果显示，所有发酵物中的钾含量最高（854.16~895.07 μg/mL），特别是FSB-1发酵物（<0.001），钾对于维持渗透压、预防高血压和蛋白质合成是必需的。此外，与骨骼健康相关的钙、磷和镁含量在所有发酵物中总体上都很充足。因此，在本研究中，发酵羽衣甘蓝汁可被推荐为一种富含必需营养素的健康发酵饮料。然而，发酵羽衣甘蓝汁对韩国口味的可接受性应通过训练有素的味觉小组进一步研究，以确定接种发酵是否能成为消费者的选择。
