• Journal of Life Science
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• v.4 no.3
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• pp.102-112
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• 1994

알콜성 간장해의 발생, 진전에는 많은 인자가 관여하고 있으며 극히 복잡한 병태를 형성하는데 그 기전으로는 1)간내 [NADH]/[NAD] 비의 상승, 2)에탄올의 주 대사산물인 아세트알데히드에 의한 간장해, 3)면역기구에 의한 간장해, 4)과산화지질, 활성산소 및 free radical 에 의한 장해와 5) 중심정맥역의 hypoxia에 의한 간세포장해 기전을 들 수 있다. 본 총설에서는 알콜을 장기 섭취할 경우 간에서의 대사경로와 현재 고려되고 있는 몇 가지 알콜성 간장해 발생기전에 대한 최근의 연구들을 정리하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.5-10
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• 1982

With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.229-235
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• 1988

Several agronomic characters, feed value, and mineral uptake of two corn hybrids infected by different degrees of rice black-streaked dwarf virus (RBSDV) were studied at the south-eastern part of RBSDV prevalent areas in Korea. Although both hybrids were infected with RBSDV by 100%. culm length of Suweon 19 was more severely reduced than that of Jinjuok and there were positive correlations between culm length and top dry weight of individual plants. The reduced culm length was largely due to the shortened length of upper five internodes in both hybrids and also due to the reduced number of internodes in Jinjuok. As culm length reduced, percent ear-bearing plants, average ear weight, and number of kernels per ear reduced significantly in both hybrids. The kernel weight of Suweon 19 decreased with reduced culm length, but that of Jinjuok was similar among the different culm lengths. However, as culm length decreased, crude protein and fiber in whole plants and N, P, K, Mg in culm ＋ leaf sheath increased, but nitrogen free extract in whole plant decreased. And crude fat in whole plant and N, P, K, Mg concentrations in leaf blades and ear were similar among the culm lengths.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.35-42
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• 2006

This study was conducted to find effective components on taste of kanjang made with barley bran. The result of stepwise multiple regression analysis with transformation of variables was that the 70.1% and 80.8% of taste of barley kanjang could be explained at step 6 and step 15, respectively, calculated from absolute value. And, the 83.0% and 84.3% of taste of barley kanjang was explained at step 6 and step 15, respectively, calculated from relative value transformed with logarithm. The contributing proportion of the ${\alpha}-ketoglutaric$ acid was the highest followed by citric acid, lavulinic acid and glutamic acid computed from absolute value, and the ${\alpha}-ketoglutaric$ acid was the highest followed by fructose, glutamic acid and valine calculated from relative value trans-formed with logarithm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.635-641
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• 2000

In order to utilize the protein source from a fish proessing by-product, cod was hydrolyzed with various enzymes such as tuna pyloric caeca crude enzyme (TPCCE), a-chymotrypsin, trypsin, papain and pronase E. The TPCCE hydrolysate acquired the highest sensory properties on taste, odor and color. The resultant cod rfame protein hydrolysate (CFPH) which was hydrolyzed with TPCCE, was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWCO) of 30, 10, 5 and 1 kDa, and four types of permeates in cluding 30 K (permeate from 30 kDa membrane), 10 K (permeate from 10 kDa membrane), 5 K (permeate from 5 kDa membrane) and 1 K (permeate from 1 kDa membrane) were obtained. The natural sauces were prepared with 30 K, 10 K, 5 K and 1 K hydrolysate, and the sauce prepared with 1 K hydrolysate was the best score in sensory evaluations. In addition the mixed sauce prepared with 1 K hydrolysate and commercial soy sauce was similar to commercial sauce in sensory properties. These results suggest that the mixed sauce would be utilized as the substitute of acid-hydrolysis sauce.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.468-473
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• 2015

Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were $1.59{\pm}0.05$ and $1.89{\pm}0.03g/L$, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were $0.38{\pm}0.01-1.54{\pm}0.02$ and $0.37{\pm}0.00-1.44{\pm}0.01g/L$, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.

• Journal of Life Science
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• v.34 no.7
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• pp.453-464
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• 2024

The fermentation of ganjang is known to be greatly influenced by the microbial communities derived from its primary ingredients, meju and sea salt. This study investigated the effects of changes in meju size on the distribution and correlation of microbial communities in ganjang fermentation, to enhance its fermentation process. Ganjang was prepared using whole meju and meju divided into thirds, and samples were collected at 7-day intervals over a period of 28 days for microbial community analysis based on 16S rRNA gene sequencing. At the genus level, during fermentation, ganjang made with whole meju exhibited a dominance of Chromohalobacter (day 7), Pediococcus (day 14), Bacillus (day 21), and Pediococcus (day 28), whereas ganjang made with meju divided into thirds consistently showed a Pediococcus predominance over the 28 days. Beta-diversity analysis of microbial communities in ganjang with different meju sizes revealed significant separation of microbial communities at fermentation days 7 and 14 but not at days 21 and 28 across all experimental groups. The linear discriminant analysis effect size (LEfSe) was determined to identify biomarkers contributing to microbial community differences at days 7 and 14, showing that on day 7, potentially halophilic microbes such as Gammaproteobacteria, Firmicutes, Oceanospirillales, Halomonadaceae, Bacilli, and Chromohalobacter were prominent, whereas on day 14, lactic acid bacteria such as Pediococcus acidilactici, Lactobacillaceae, Pediococcus, Bacilli, Leuconostocaceae, and Weissella were predominant. Furthermore, correlation analysis of microbial communities at the genus and species levels revealed differences in correlation patterns between meju sizes, suggesting that meju size may influence microbial interactions within ganjang.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.422-428
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• 1986

The bacteria were isolated from ordinary Korean soy sauce and soybean Paste. After isolation, we investigated the bacteria which produces the characteristic flavor of ordinary Korean soy sauce and soybean paste, nothing the aroma, presence of amino acids, and free sugars. The results were obtained as follows. The bacteria isolated from ordinary Korean soy sauce and soybean paste were various Bacillus species. The isolated bacteria produced characteristic orders: 'Meju' order, the characteristic saline odor of ordinary Korean soy sauce or ordinary Korean soybean paste order, and enzymes: protease and amylase. The good characteristic saline odor of ordinary Korean soy sauce was produced by Bacillus licheniformis$(SSB_3)$. The good odor of ordinary Korean soybean paste was produced by Bacillus polymyxa$(SSB_4)$, Bacillus species$(SPB_1)$, Bacillus brevis$(SPC_2)$, and Bacillus lichniformis$(SPC_{2-1})$.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.757-763
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• 1999

Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were $25^{\circ}C$ and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the $25^{\circ}C$ and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.