Method for manufacturing functional fermented material of oriental melon with yeast and lactic acid bacteria

摘要

The present invention relates to a method of preparing a functional oriental melon fermentation product via a composite fermentation using yeast and lactic acid bacteria. More specifically, following the fermentation of an oriental melon extract with yeast for one day, MSG 3%, which is a precursor material, is subsequently added thereto, and a fermentation with lactic acid bacteria is conducted for seven days. Unlike GABA conversion experiments using a variety of natural materials, there was a dramatic difference in terms of GABA production of a final composite fermentation material, depending on an initial heat treatment of the oriental melon extract. The oriental melon extract, when heat-treated, showed a slight GABA production at day 7 of lactic acid fermentation after a first yeast fermentation, whereas, when not heat-treated, the oriental melon extract showed the GABA production from day 1 of lactic acid fermentation, and showed that all MSG precursor materials were converted to GABA at day 4 of fermentation. A fermentation material with enhanced functionality, such as above, can be expected to be utilized as a material for a functional food and a health food.