| 초록 |
Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p |
