Physiological Functionality of Fermented Pear Fruitlet Product Made by Mixed Fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum

摘要

To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin l-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at 20°C showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after 40°C of thawing.