ABSTRACT
Background A beverage was produced by fermentation of an extract from 50 kinds of fruits and vegetables [1,2]. e extract was obtained using sucrose-osmotic pressure in a cedar barrel for seven days and was fermented by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.) for 180 days. e fermented beverage showed scavenging activity against 1,1’-diphenyl-2-picrylhydrazyl (DPPH) radicals, and signicantly reduced the ethanol-induced damage of gastric mucosa in rats [1]. Analysis by high performance anion exchange chromatography (HPAEC) showed that this beverage contained high levels of saccharides, estimated between 550 and 590 g/L; mainly glucose and fructose, and a small amount of undetermined oligosaccharides. Recently, it was reported that dierent positions of glycosidic linkage of oligosaccharide isomers aected physiological properties as well as physical properties [3-5]. Development of HPLC analysis with high sensitivity and separation ability enables the detection and isolation of oligosaccharides in the fermented beverage.
