Effect of starter culture (Saccaromyces Cerevisiae) and additives (Ethanol Glucose) on fermentation duration of garlic by using the tiross TS904 machine

Abstract

Nowadays, the black garlic is well-known and used popular in worldwide because it contains high content of antioxidant which is good for human health. Black garlic is normally produced by fermentation of fresh garlic. However, the time for fermentation of garlic is too long. Therefore, this study was carried out to investigate the effect of starter culture (Saccharomyces cerevisiae) and additives (ethanol, glucose) on fermentation duration of garlic by using the Tiross TS904 machine. Fresh garlic was fermented in different concentration of yeast, glucose, ethanol and soaking duration of yeast. The pH value, moisture content, browning intensity and total phenolic content were determined during fermentation to evaluate the garlic quality. The results showed that good quality and flavor of black garlic occur with 10g of Saccharomyces cerevisiae, 10% of glucose and one day soaking. It could be reduced three days on fermentation duration of garlic. With this condition, the total phenolic content was 416.30±0.76 mgGAE/100g which was 3-fold higher than control sample (140.32±0.44 mgGAE/100g). Keywords: Black garlic Ethanol Glucose Saccharomyces cerevisiae