• Proceedings of the Korean Society of Life Science Conference
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• 2001.06a
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• pp.87-102
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• 2001

콩관련 자연 발효식품의 기능성 증진은 품질 및 저장성을 증진시키는 방안, 자연 발효조건의 제조공정에서 발생될 수 있는 식품 안전성의 문제를 해결하기 위한 방안, 생리활성 기능을 제고하는 방안 등이 있을 수 있다. 현재까지의 국내외 연구결과는 대체로 주원료의 종류와 전처리 과정, 부원료의 첨가 및 배합비율, 발효균주의 종류와 첨가방법, 발효공정의 변화 등을 통하여 기능성 증진의 효과를 획득하는 것으로 되어 있다. 본 발표에서는 우리나라 콩 발효식품 중에서 전통메주와 검정콩 청국장에 한정하여 기능성 증진을 위한 기초적인 몇 가지의 실험결과를 발표하고자 한다.

• Bulletin of Food Technology
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• v.10 no.1
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• pp.102-114
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• 1997

발효식품에서 분리한 젖산균인 Lactobacillus plantarum(NFS #6-6과 S #3)의 발효소시지에서 starter culture로의 이용가능성을 알아보기 위하여 상업용 혼합 starter culture인 SL(Staphylococcus carnosus+ Lactobacillus pentosus)을 비교구로하여 발효소시지를 제조하고 그 특성을 상호 비교하였다. 발효 및 숙성 중 변화에서 starter culture의 종류에 관계없이 최종 43~45%의 수분이 증발되었다. PH는 SL 처리구가 가장 낮은 4.3 수준이었으며 수분활성도 역시 0.88로 SL 처리구가 가장 낮았다. 색도에서 적색도는 SL 처리구보다 NFS #6-6과 S #3 처리구가 더 높았으며 텍스쳐, 지방산, 그리고 유리아미노산의 변화에서 starter culture에 따른 차이점은 없었다. 관능평가시 색깔에서는 NFS #6-6 처리구가 SL 처리구에 비하여 낮았으나 향기, 맛, 텍스쳐와 기호도에있어서는 SL과 비슷한 결과를 나타내었다. 유산균수는 발효 2일째 급격히 증가하는 추세($10^8 cfu/g이상)였으나 S #3과 NFS #6-6이 더욱 빠른 성장을 보였으며 Step. aureus는 모든 처리구에서 검출되지 않았다. 장내세균의 경우 SL 처리구에 비하여 우수하여 S #3 처리구는 3일째, NFS #6-6 처리구는 8일째부터 검출되지 않았으며 Listeria 역시 SL처리구보다 우수한 억제력을 나타내었다.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.351-361
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• 2022

This study aimed to investigate the differences in the isomaltooligosaccharides present during Makgeolli production according to the type of Nuruk used, fermentation period, and presence of microorganisms. Makgeolli was fermented for 15 days using three kinds of Nuruk (Soyul, Sansung, and Jinju) with and without microbial growth inhibitors. Isomaltooligosaccharide contents were analyzed using high performance anion exchange chromatography. The most abundant isomaltooligosaccharide was panose, which was highest in Makgeolli produced using Soyul Nuruk (SH) on day 6 (24.7 mM), followed by Makgeolli prepared using Sansung Nuruk (SS) on day 2 (18.2 mM) and Makgeolli prepared using Jinju Nuruk (JJ) on day 3 (10.8 mM). Isomaltotriose and isomaltotetraose, which were generated in the control, were not detected when microbial growth was suppressed. Based on these results, isomaltooligosaccharide production is affected more by the enzymes produced by microorganisms during Makgeolli fermentation than by Nuruk itself.

• Journal of Bio-Environment Control
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• v.11 no.1
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• pp.18-22
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• 2002

Diseases occurrence of hydroponic culture was less than that of soil culture, especially gummy stem blight, which was 39.9-53.3% of infection rate at soil culture, was not almost observed at hydroponic culture. Development of fermented fruit was higher at Shintozoa, Hongtozoa and self-rooting seedling in order at soil cultured but critically dropped at hydroponic culture without rootstock sort. Therefore proper moisture management at root zone can decrease the development of fermented fruit.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.93-93
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• 2003

붉은색의 완숙토마토에는 라이코펜이 함유되어 있고, 라이코펜은 베타카로틴 보다 암세포의 성장억제 효과가 10배나 강하다고 한다. 완숙토마토가 배추김치의 맛과 발효숙성에 미치는 영향을 알아보기 위해 배추김치에 대한 완숙토마토의 첨가량을 0, 10, 20, 30%(w/w)로 하였고, 1$0^{\circ}C$에서 28일 동안 발효시키면서 이화학적 특성을 보았다. pH는 모든 처리구에서 발효초기에 약간 높아졌다가 낮아지는 경향을 보였고, 발효 7일에서 발효 17일 사이에 처리구 0%의 pH가 가장 낮았다. (중략)

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.572-580
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• 2018

Biologically active substances including gamma-aminobutryric acid (GABA) were added into whey by co fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014. The first fermentation using B. subtilis HA with 5% monosodium glutamate (MSG) and 2% glucose enhanced the production of poly-${\gamma}$-glutamic acid (PGA), resulting in higher consistency of $4.09Pas^n$ as well as whey protein peptides. After the second fermentation using L. plantarum EJ2014, the remaining MSG (3.40%) as a precursor was completely converted to 2.21% GABA. Furthermore, the lactose content in whey decreased from 6.73 to 3.68% after co-fermentation, and the tyrosine content increased from 20.47 to 38.24%. Peptides derived of whey proteins were confirmed by SDS-PAGE. Viable cell counts of B. subtilis and L. plantarum were 5.83 log CFU/mL and 9.20 log CFU/mL, respectively. Thus, co-fermentation of whey could produce the novel food ingredient fortified with biologically active compounds including GABA, ${\gamma}$-PGA, peptides, and probiotics.

• The Microorganisms and Industry
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• v.19 no.3
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• pp.53-56
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• 1993

식물 발효식품은 발효대상이 되는 식물의 기능성에 발효미생물의 기능성, 또는 기타 발효산물의 기능성이 가미된 것으로 그 범위는 대단히 넓다. 그러나, 국내에 소개된 것은 복합야채를 착즙하여 mixed culture한 제품, 알로에즙을 이용한 발효제품, 각종 과육 및 야채의 혼합발효제품 등 10여가지 품목이 유통될 뿐이다. 이러한 시점에서 식물발효식품의 역사, 식물엑기스 발효식품의 영양학적 중요성, 각종 식물엑기스의 유용성분 및 앞으로의 가능성을 예측해 보고자 한다.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.3
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• pp.83-91
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• 2023

This study investigate growth responses of Chinese cabbage and nitrogen use efficiency (NUE) to application of fermented organic fertilizer produced from domestic organic resources for developing alternative materials instead of imported castor oil meal. Two types of fermented fertilizers (Fermented Organic Fertilizer A (OFA) and Fermented Organic Fertilizer B (OFB)) were produced by mixing distillers dried grains 30%, sesame cake 30%, rice bran 20% and fish meal 20% under different fermentation conditions. Treatment consisted of OFA is fermented for 21 days on plastic greenhouse, OFB is fermented for 5 days on 40℃, and MOF (Mixed Organic Fertilizer) is a fertilizer made with castor bean as the main ingredient. OFA, OFB and MOF were applied at the rate of 320 kg N/ha. Chinese cabbages were cultivated from Aug. to Nov. in 2022. Growth and yield of Chinese cabbage were no significant differences among all treatments except control (non-fertilized, NF). However, NUE of Chinese cabbage was higher the fermented fertilizer treatment (OFB: 81.4%, OFA: 79.1%) than the MOF (65.3%). It was observed that urease activity in the fermented fertilizer treatment was significantly higher than the MOF. This result confirmed that fermented fertilizers have similar effect on growth and yield with the MOF and could improve the NUE of crop.

• Food Engineering Progress
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• v.23 no.3
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• pp.209-216
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• 2019

The effects of fermentation on soy embryo have been investigated using lactic acid bacteria, Lactobacillus acidophilus (LA), Lactobacillus bulgaricus (LB), Streptococcus thermophilussei (ST), and Lactobacillus plantarum (LP). As a result of the fermentation test of the isoflavone conversion by strain type, inoculation content, and fermentation time, the optimum conditions were LP bacterium, an inoculum amount of 5%, and a fermentation time of 24 hours. The composition of the isoflavone glycosides in the control was the highest in the order of glycitin> daidzin> genistin. When fermented with lactic acid bacteria, glycoside content decreased, and aglycone content increased. The order of composition was daidzein>glycitein>genistein. In the fermentation with LP bacterium, soyasaponin Ab content decreased and Ba and Bb content increased. Upon assessing the result of the experiment, it was found that the pH of the fermentation broth had a great influence in the bioconversion of isoflavone and soyasaponin. In the case of fermentation by pH 6 broth, aglycone and Bb content was the highest. The increase of aglycone content by fermentation reaction with the LP bacterium can increase the physiological activity and functionalization of soy embryo, which is a byproduct of processing.

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.