• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.687-694
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• 2012

$Jeot-gal$ is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid $Jeot-gal$ were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid $Jeot-gal$ fermented at -1, 4, and $10^{\circ}C$ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid $Jeot-gal$ were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid $Jeot-gal$ was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid $Jeot-gal$ was almost similar to that of commercial squid $Jeot-gal$ with a high salt concentration.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.691-698
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• 2006

Three species of the yeast Saccharomyces cerevisiae, Humicola grisea and Candida glabrata were assumed as microbial inoculants for fermentation of rice straw silage. Four types of silage innoculated with three yeasts including control (non-treatment) were opened on day 1, 3, 6, 9, 15 and 20 after ensiling, and analyzed for fermentation status (pH, crude protein, microbial counts) and the microbial population attached with silage texture using SEM (Scanning Electron Microscopy). The results obtained were summarized as fallow; The pH of silage juice was decreased to 4.3 after 6th day of fermentation in the treatments innoculated with yeast, but was not changed at the ranges of 5.47 to 5.67 in control. Crude protein concentration of silage was increased by 38～41% with yeast inoculation compared to control. From SEM observation, it could be confirmed that crude protein concentration of silage was increased by microbial growth and SCP synthesis. The yeast Saccharomyces cerevisiae and Candida glabrata could be used as useful fermenters of rice straw silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1073-1078
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• 2011

Changes of antioxidative components and activity of fermented tea manufactured by Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus bulgaricus were evaluated during the fermentation period. The ascorbic acid content in the fermented tea was relatively lower (43.62~62.84 mg%) than that of green tea (66.74 mg%) during the entire fermentation period. The tea fermented by L. bulgaricus, which had the least contact with air, showed less change in ascorbic acid content. The polyphenol content of green tea was 14.88%, whereas that of fermented tea was 11.54~14.12% and it decreased during the fermentation period. The amount of flavonoids in green tea was 7.78 mg%, whereas that of fermented tea was 4.33~7.88 mg%. DPPH radical scavenging activity and ABTS reducing activity of green tea were 87.47% and 203.22 AEAC mg% (ascorbic acid equivalent antioxidant capacity), respectively, whereas those of fermented tea were lower than green tea. Results indicated that the antioxidative components and activity of fermented tea were lower than those of green tea during the fermentation period. But, when the sensory and hygienic quality are considered, fermented tea can be one of the higher quality tea products on the market.

• Journal of Mushroom
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• v.12 no.2
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• pp.138-143
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• 2014

This study was conducted to know the optimal supplementary level of spent mushroom substrates (Flammulina velutipes) as an energy source and fermentation period in manufacturing of rye silage. Whole crop rye was harvested at full bloom stage and ensiled with spent mushroom substrates of 20%(S-20), 40%(S-40) and 60%(S-60) as fresh matter basis. Each silage was prepared in plastic buckets included with vinyl bag by three replications and fermented for 3, 6 and 9 weeks, respectively. Moisture contents of whole crop rye at full bloom stage and spent mushroom substrates were 62.3% and 54.3%, respectively, and those of silages was ranged from 58% to 64%. Ether extracts content of silages was significantly (P<0.05) increased in 6 weeks of fermentation period. The pH of silages ranged from 4.46 to 5.05, and fluctuated in the changes by fermentation period beside of decreased with elapsing the period in the S-60. The organic acid content of silages was higher in the order of lactic acid, butyric acid, acetic acid and propionic acid. Lactic acid content was higher when fermented for 6 weeks compared to the other fermentation period. Flieg's score for estimation of silage quality ranged from 63 to 80, and was relatively high level in the S-20 and the S-40 fermented for 6 weeks, and was high level in S-20, and was relatively low level in the silages fermented for 3 week. Hence, we suggest that supplementation of 20% spent mushroom substrates in fresh matter basis and fermentation for 6 weeks are resonable for a good quality of rye silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.746-751
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• 2015

The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and $70^{\circ}Brix$) and at different temperatures (20 and $30^{\circ}C$) were investigated. The sugar concentration and pH of fermented OJ decreased during fermentation and more rapidly decreased at $30^{\circ}C$ rather than at $20^{\circ}C$. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at 20 and $30^{\circ}C$. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with $50^{\circ}Brix$ sugar solution were the highest among the different treatments after fermentation for 4 days at $30^{\circ}C$. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at $30^{\circ}C$ with $50^{\circ}Brix$ sugar solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1467-1474
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• 2013

To develop a starter culture system for the fermentation of mukeunji, we introduced lactic acid bacteria and yeast isolated from mukeunji into kimchi fermentation as a single or a mixed culture. On evaluating mukeunji flavor, we found that the mixed starter kimchi prepared with two strains, ML17 and MY7, gave the best sensory score. These strains were identified as Lactobacillus (Lb.) curvatus ML17 and Saccharomyces (S.) servazzii MY7 by molecular identification method. The fermentative characteristics of starter kimchi were investigated by measuring changes in the physicochemical and microfloral characteristics during the fermentation. The decrease in pH and increase in acidity in the starter kimchi were faster compared to respective values of control kimchi. There was a gradual decrease in hardness of starter kimchi, which was still slow compared to hardness decrease in control kimchi. Microbial analysis of starter kimchi revealed that Lb. curvatus ML17 and S. servazzii MY7 were the dominant organisms during the entire fermentation period. The lactic acid and citric acid contents of starter kimchi were higher than those of the control kimchi after 90 days of fermentation. By sensory evaluation, the starter kimchi scored higher in appearance, mukeunji flavor, sourness, carbonated flavor, savory taste, texture, and overall acceptability, but lower in off-flavor than the control kimchi.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.109.1-109
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• 2003

중국, 유럽, 한국산 순무를 국내에서 파종.수확한 후 동치미를 담그어 발효 특성을 비교해 보고 김치 제조에 알맞은 품종을 알아보고자 하였다. 신선한 순무의 특성으로 중국산 순무는 가용성 고형물 함량, 경도 및 파쇄성이 가장 높았다. 한국산 순무는 안토시아닌 함량이가장 많았다. 원산지별 순무로 담근 동치미를 $0^{\circ}C$에서 70일까지 경시적으로 이화학적, 관능적 특성을 분석한 결과는 다음과 같다. 중국산 순무 동치미는 숙성 전 기간동안 산도, 가용성 고형물 함량, 탁도, 유산균수가 유럽산에 비하여 높아 발효속도가 가장 컸으며, 한국산 순무 동치미는 중간의 발효 속도를 나타내었다. 이같은 특성은 관능 검사 결과에서도 유사한 경향을 보여주었다. 안토시아닌 함량 및 적색도 a값은 한국산 순무 동치미가 가장 높았고 중국산 순무 동치미가 가장 낮았다. 조직감중 경도는 기계적 분석 결과와 관능 검사 결과 모두에서 한국산 순무 동치미와 중국산 순무 동치미가 숙성전 기간동안 높게 유지되었고 유럽산 순무 동치미는 낮았다. 그러나 전반적인 기호도는 숙성적기인 숙성 40 일에 한국산 순무 동치미가 6.7 점으로 가장 높았고, 그 다음이 중국산 동치미로 5.9 점이었고, 유럽산 동치미는 3.5 점으로 가장 낮았는데, 이 같은 경향은 숙성 전 기간 동안 유사한 경향을 나타내었다(p<0.05). 이상의 결과로부터 맛있는 동치미 제조를 위한 순무는 강화도 고유의 자색순무에 중국산 청색 순무가 지닌 높은 당도와 단단한 조직감을 나타내는 특성을 지닌 품종이 적합하다고 생각된다.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.79-84
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• 2003

1.퇴비 온도의 상승에 비례하여 폐사계 체내의 온도도 상승하여 퇴적식 퇴비단의 경우 $55^{\circ}C$내외의 고온지속기간이 약 30일정도 유지되었다. 반면에 토양 중에 매립된 폐사계의 체내 온도는 발효 전 기간 동안 $30^{\circ}C$ 이상으로 상승하지 못한 채 주변토양 온도와 거의 비슷한 수준을 유지하였다. 토양온도는 외기온의 변화에 즉각적인 반응을 보이지 않았다. 2. 시험용 발효조 내에서의 송풍여부에 따른 퇴비의 발효온도 변화추이는 송풍 처리구에서는 퇴비화 3일째에 최고온도 $68^{\circ}C$를 기록한 반면에 무송풍구에서는 퇴비화 5일째에 최고온도 $72^{\circ}C$를 기록하였다. 3. 퇴비단 표층에서 채취된 시료에서 검출된 $H_2S$와 $CH_3$SH 농도는 송풍 처리구에 있어서는 퇴비화 개시 후 20일 경과 후 각 각 28.5, 16.0 ppb 수준을 나타냈고 35일 경과 시에는 각각 57.7, 11.7 ppb, $CH_3SH$의 경우에는 23.7, 9.9 ppb 수준의 발생량을 기록하는 등 전반적으로 송풍처리구가 무송풍 처리구에 비해 악취가스의 발생량이 상대적으로 낮았다. 4. 폐사계를 밀폐용기 내에서 발표 시 수거된 침출수 중의 미생물 수가 토양매립 상태 하에서 수거된 침출수 중의 미생물 수보다 더 적은 경향을 보이고 있다. 5. 퇴비단 내에서 발효에 따른 폐사계 중량은 최초 3일간에 급격히 감소하고 시간의 경과에 따라 그 감소속도는 줄어든다. 발효온도가 높을수록 조직의 분해속도가 빨라지고 폐사계의 중량감소 속도도 빨라졌다. 6. 일반 퇴비와 폐사계를 발효시킨 퇴비 사이에 비료성분과 중금속 함량의 유의적인 차이는 발견되지 않았다.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.398-403
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• 2013

To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and mineral composition, total amino acid content and antioxidative activity changes were evaluated during the fermentation period. Minerals detected in the fermented tea, the Ca, Fe, Zn, Mg and Mn minerals were detected. Ca and Mg are relatively large compared to other mineral content. Total amino acid content of the control was 3.57%, but total amino acid of fermented teas were higher (3.68~3.85%) during fermentation 20 days. Metal chelating activity of control was 55.11%, Metal chelating activity of the fermented tea using B. subtilis was the highest. In reducing power, O.D. value of the control was 2.27, three kinds of fermented tea were lower than that of control. The fermented teas increased lipid peroxidation inhibition compared to the blank test.