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Characterization of saccharogenic mixed grain beverages produced by various microbial species (959.13)
Author(s) -
Lee Jae Sung,
Kim Dae Jung,
Kang Yun Hwan,
Kim Tae Woo,
Kim Kyoung Kon,
Choe Myeon
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.959.13
Subject(s) - food science , aspergillus oryzae , flavonoid , chemistry , flavor , rhizopus oryzae , polyphenol , taste , catechin , organoleptic , antioxidant , biochemistry , fermentation
The purpose of this study was to evaluate the functional characteristics of saccharogenic mixed grain beverages (SMGBs) obtained using different microbial species and to evaluate their suitability for consumption. Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A‐E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I). The visual appearance, flavor, taste, and the antioxidant capacity of each SMGB were then assessed. The chromaticity and aesthetic quality of the SMGBs was measured and all SMGBs appeared yellow. The C‐, G‐, H‐ and I‐saccharogenic beverages received scores of 3.319, 3.206, 3.170 and 3.025 points, respectively, following a sensory evaluation, while the others received less than 3 points. The polyphenol content of the different beverages were similar, while the flavonoid content significantly differed. In particular, the flavonoid content of the C‐ and E‐saccharogenic beverages was significantly higher than other beverages. Although the electron donating ability and reducing power of the SMGB was very low, the superoxide dismutase (SOD)‐like activity of all beverages (except the E‐saccharogenic beverage) increased in a concentration‐dependent manner. Specifically, the SOD‐like activity from the F‐saccharogenic beverage at 10,000 ppm was more than 50%. Interestingly, the antioxidant activities of the beverages were unrelated to their polyphenol or flavonoid levels. This study also found that the aesthetic qualities of G‐ and H‐saccharogenic beverages were the highest and that this was completely independent of their antioxidant capacity. Therefore, our results suggest that further studies are required to develop mixed grain‐derived saccharogenic beverages that can also fulfill a useful functional purpose.