• Food Science and Preservation
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• v.9 no.3
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• pp.292-297
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• 2002

This studies were carried out to investigate the effect of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Prunus mums Sie. extract inhibited the growth of homofermentative lactic acid bacteria and heterofermentative lactic acid bacteria isolated from kimchi. In early storage stage, the pH of Prunus mume Sie. extract added kimchi(PEAK) was lower than that of control. The pH of PEAK was higher than that of control after 25 days of fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria of the PEAK were lower than that of control during fermentation. The sensory quality of 1% PEAK was similar to control at 10 days of fermentation But overall acceptability of 3% PEAK decreased compare with l% PEAK.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.05a
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• pp.266-268
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• 2004

매실은 다량의 유기산을 함유하고 있으며, 그 성분 중에 특히 구연산, 무기질 등 유익한 영양소를 다량으로 함유하고 있는 유용한 알칼리성 건강식품이다. 현재 매실은 매실주 이외의 가공 식품 형태로는 주로 절임 식품 형태로 생산ㆍ유통되고 있는데, 그 중 당절임식품의 경우 유통 중의 잔존 미생물에 끓어 넘침 현상이 크게 문제가 되고 있는 실정이다. 따라서, 끓어 넘침 문제의 해결을 위한 매실 당절임식품의 잔존 미생물 확인 및 생육 억제 연구가 필요하여, 농가생산식품 현장애로기술 지원연구의 일환으로 청매실 농원에서 발생하는 당절임식품의 끓어 넘침 억제를 통해 당절임식품 유통ㆍ저장성을 향상시키기 위한 연구를 수행하였다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.361-365
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• 2007

This study was conducted to improve the Prunus mume vinegar production. The most suitable concentration of the Prunus mume juice was 6%. Static fermentation was a more suitable process for acetic acid fermentation of the Prunus mume vinegar than shaking fermentation. Major components of the organic acids were acetic, citric, tartaric and malic acid at 4.2, 1.2, 0.3, and 0.1%, respectively. Also, major components of the free sugars were glucose and fructose, and 80.96 mg% of asparagine was included in the Prunus mume vinegar as a main free amino acid. Alcohol components of the Prunus mume vinegar were n-propyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, and n-amyl alcohol.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.29-34
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• 2003

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. This study was carried out to examine the antimicrobial effect of juice from Prunus mume against pathogens such as Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The juice of Prunus mume had the strongest antimicrobial activity to Sal. enteritidis. The concentrations of Prunus mume juice for the formation of clear zone were 1% for Sai. enteritidis(15.0mm), 3% for Lis. monocytogenes(14.7mm), and 5% for Bac. cereus(14.75mm), Esc. coli(13.45mm) and Sta. aureux(11.9mm). The growth of all tested microorganisms was inhibited apparently in tryptic soy broth containing 3% and 4% Prunus mume juice. And it was found that the Prunus mume juice showed the highest antimicrobial properties, followed by Sal. enteritidis, Bac. cereus, Sta. aureus, Lis. monocytogenes, Esc. coli.

• Food Industry And Nutrition
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• v.8 no.3
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• pp.40-44
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• 2003

2단계 발효를 거쳐 생산된 4종의 과일 식초에 대한 이화학적 특성을 비교한 결과, 산도는 포도 식초에서 높았고, 유리당 함량은 매실 식초에서 가장 높았다. 또한 과일 식초의 종류에 따라 유기산 조성 비율에 현저한 차이를 나타내어, 원료 과일의 특성을 확인할 수 있었다 매실 식초의 경우 citric acid, 사과 식초는 malic acid, 감 식초는 galacturonic acid, 포도식초는 tartaric acid의 비율이 높았다. 총 유리아미노산 함량은 사과 식초에서 현저히 높았고, 감 식초, 포도 식초, 매실 식초는 유사한 수준이었다.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.05a
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• pp.152-156
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• 2004

매실은 다량의 유기산을 함유하고 있으며, 그 성분 중에 특히 구연산, 무기질 등 유익한 영양소를 다량으로 함유하고 있는 유용한 알칼리성 건강식품이다. 현재 매실은 매실주 이외의 가공식품 형태로는 주로 절임식품 형태로 생산ㆍ유통되고 있는데, 그 중 당절임식품의 경우 유통 중의 잔존 미생물에 의한 끓어 넘침 현상이 크게 문제가 되고 있는 실정이다. 따라서, 끓어 넘침 문제의 해결을 위한 매실 당절임식품의 잔존 미생물 확인 및 생육 억제 연구가 필요하여, 농가생산식품 현장애로기술 지원연구의 일환으로 청매실농원에서 발생하는 당절임식품의 끓어 넘침 억제를 통해 당절임식품 유통ㆍ저장성을 향상시키기 위한 연구를 수행하였다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.695-700
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• 1996

In other to produce vinegar using maesil, acetic acid bacteria were selected from several conventional vinegars, and total 16 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium with maesil juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. VC-2 and it's cultural characteristics were also investigated in the batch shake flasks. The medium containing 2% acetic acid, 6% ethanol, 0.2% glucose, 0.3% yeast extract and 30% maesil juice was suitable for acetic acid production with Acetobacter sp. VC-2 at 3$0^{\circ}C$. The acidity of culture medium was reached to 6.5% after 8 days shaking cultivation at 3$0^{\circ}C$. The main components of organic acids were acetic, citric, malic and tartaric acid, and they were 4.28, 1.38, 0.48 and 0.30%, respectively.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.42-50
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• 2002

This experiment was carried out to investigate the effect of Maesil extract on the acid production and growth of yoghurt starter in the skim milk medium. The Maesil extract was added to skim milk medium fur 1% to 9% and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus, bulgaricus, Lactobacillus casei). The chemical composition of Maesil, the changes in acid production (titratable acidity, pH) and number of viable cells of the medium during lactic fermentation in skim milk added with Maesil extract, and the keeping quality of curd yoghurts containing Maesil extract have determined. The composition of Maesil were 0.4% crude ash, 4.1% dietary fiber, 4.66%l citric acid, 0.264% total sugars and 405.34mg% vitamin C. The addition of Maesil extract stimulated the acid production and propagation of the lactic acid bacteria. Among the treatments tested, the addition of 3% Maesil extract with the mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei produced the highest amount of acid(1.23%) and showed the highest number of viable cell counts(3.6$\times$10$^{11}$ cfu/mL). When the curd yoghurts containing 3% Maesil extract with the mixed culture of the lactic acid bacteria were kept at 4$^{\circ}C$ and 2$0^{\circ}C$ for 30 days, it was showed that the changes of titratable acidity, pH and number of viable cell counts of the lactic acid bacteria were not significantly different during storage. Therefore the keeping quality of the curd yoghurts adding 3% Maesil extract showed relatively good at the shelf-life.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.688-694
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• 2021

Turanose is a potential candidate for use as a functional sweetener because of its gentle taste, low calorie, and non-cariogenicity. The aim of this study was to replace sucrose with turanose to produce health-beneficial maesil-cheong. Quality effects of turanose on maesil-cheong were evaluated by determining the contents of free sugars, organic acids, amygdalin, and antioxidant activity. The pH and Brix values of sucrose- and turanose-based maesil-cheong remained at the same level between 2.83 and 3.00 and 54.6-58.6°Bx, respectively, after 90-day storage. Among oxalic, malic, and citric acids, citric acid content was the highest in both maesil-cheong samples. Turanose did not significantly hydrolyze in maesil-cheong, whereas sucrose was completely hydrolyzed to glucose and fructose. Thus, turanose is suitable for the development of acidic maesil-cheong to improve its health promoting effect. Turanose showed product qualities similar to sucrose-based maesil-cheong. Turanose can be used as a functional sweetener or bulking agent in processed foods.

• Food Science and Preservation
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• v.12 no.3
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• pp.195-198
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• 2005

Among organic acids, Prunus mume extract(PME) was mostly consisted of $0.47\;mg\%$ citric, $0.43\;mg\%$ malic and $0.25\;mg\%$ oxalic acid Volatile compounds in PME were identified by GC/MSD, showing that acetic acid($8.3\%$) and p-coumaric acid($13.1\%$) as well as 5-hydroxymethyl furfural($32.3\%$), furfural($8.3\%$), and 3-methyl-2,3-furandione($2.3\%$) were major compounds which are known as antimicrobial substances.