サツマイモヨーグルトの抗酸化能に対する乳酸菌の影響

• 工藤 康文

  熊本県食品加工研究所

• 松田 茂樹

  熊本県工業技術センター

書誌事項

タイトル別名

• Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.
• サツマイモヨーグルト ノ コウサンカノウ ニ タイスル ニュウサンキン ノ エイキョウ

抄録

H. E. MILLER's method was modified to evaluate the antioxidative activity (AA) of sweet potato yogurt (SPY). The strength of the AA was converted into BHT (Butyllhydroxytoluene) concentration (10-200μM) by the modified method. Nine species of lactic acid bacteria were tested by the method to examine the influence of the bacteria on the AA of SPY. The AA of SPY fermented with IFO3070, IFO3182, IFO3202, IFO3427 and IFO13957 did not increase at all. On the other hand, the AA of SPY made with IFO3425, IFO3533, IFO13953 and IFO15883 increased greatly due to the lactic acid fermentation. Finally, the AA of SPY made with IFO13953 (Lactobacillus delbrueckii subsp. bulgaricus) was the highest. The AA of SPY fermented IFO3425, IFO3533 and IFO15883 started to increase after a lag phase of 2 or 3 days. However, the AA of SPY fermented with IFO13953 increased rapidly during the fermentation, without lag phase.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 47 (9), 727-730, 2000

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681384126464
• NII論文ID: 10007576409
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.47.727
• COI: 1:CAS:528:DC%2BD3cXntVOnt7c%3D
• ISSN: 18816681
• ISSN: 1341027X
• NDL書誌ID: 5477711
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5477711
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可