F. Setiyoningrum, G. Priadi, N. Herlina, A. Solikhin, Nurul Lisani
{"title":"Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic","authors":"F. Setiyoningrum, G. Priadi, N. Herlina, A. Solikhin, Nurul Lisani","doi":"10.13057/ASIANJAGRIC/G020203","DOIUrl":null,"url":null,"abstract":"Setiyoningrum F, Pribadi G, Afiati F, Herlina N, Solikhin A, Lisani N. 2018. Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic. Asian J Agric 2: 48-51. Saccharomyces kluyveri Y97-fermented solo black garlic was made by fermentation of fresh solo garlic in medium containing S. kluyveri aging in 70C and relative humidity close to 60%. The fermentation period of fresh solo garlic in the medium was 0, 2, 4 dan 6 days. The black aging period was 0 (fresh garlic), 7, 14 dan 21 days. Antioxidant capacity, flavonoid content and total poliphenol were observed. S. kluyveri Y97-fermented solo black garlic had higher antioxidant capacity, flavonoid content and total polifenol compared to solo black garlic without fermentation. Fermentation of fresh solo garlic by S. kluyveri Y97 before aging process could increase solo black garlic’s functional properties.","PeriodicalId":42770,"journal":{"name":"Asian Journal of Agriculture and Development","volume":"25 1","pages":""},"PeriodicalIF":0.5000,"publicationDate":"2018-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Agriculture and Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13057/ASIANJAGRIC/G020203","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 4
Abstract
Setiyoningrum F, Pribadi G, Afiati F, Herlina N, Solikhin A, Lisani N. 2018. Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic. Asian J Agric 2: 48-51. Saccharomyces kluyveri Y97-fermented solo black garlic was made by fermentation of fresh solo garlic in medium containing S. kluyveri aging in 70C and relative humidity close to 60%. The fermentation period of fresh solo garlic in the medium was 0, 2, 4 dan 6 days. The black aging period was 0 (fresh garlic), 7, 14 dan 21 days. Antioxidant capacity, flavonoid content and total poliphenol were observed. S. kluyveri Y97-fermented solo black garlic had higher antioxidant capacity, flavonoid content and total polifenol compared to solo black garlic without fermentation. Fermentation of fresh solo garlic by S. kluyveri Y97 before aging process could increase solo black garlic’s functional properties.
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