• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1408-1418
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• 2013

To investigate the quality properties of functional anchovy fish sauce added with raw sea tangle, 2%, 5%, and 10% (w/w) of sea tangle was added to 25% (w/w) salted anchovy and then fermented at $20^{\circ}C$. During fermentation period, the amino nitrogen contents were increased at all groups and the highest contents were at 450 days of fermentation with $11.99{\pm}0.08$, $12.51{\pm}0.08$, and $11.95{\pm}0.08mg/mL$ at 2%, 5%, and 10% addition of raw sea tangle, respectively. After later, the contents were keeping at a similar level. VBN contents were continuously increased until 270 days of fermentation with $208.10{\pm}3.50$, $210.00{\pm}4.10$, $215.15{\pm}1.50mg/100ml$ at 2%, 5%, 10% addition of raw sea tangle, respectively. Alginic acid recovery was gradually increased in fermentation duration, showed the highest concentration at 540 days of fermentation with 67.00, 67.25, 67.90% at 2%, 5% and 10% addition of raw sea tangle, respectively. Dietary fiber recovery was rapidly increased at the beginning of fermentation and then decreased slowly as the fermentation is progressed. The highest recovery was at 30 days with 18.7, 18.6, and 17.9%, and the lowest was at 360 days with 8.7 and 11.1% at 2 and 10% addition of raw sea tangle, respectively, and 450 days with 11.4% at 5% sea tangle. The lowest fucoidan contents were exhibited at 30 days of fermentation with 0.07% at both of 2% and 5% addition, and 90 days with 0.10% at 10% addtion of sea tangle. The highest fucoidan contents were 270 days showing 0.24, 0.25, and 0.23% at 2, 5, and 10% addition, respectively. All groups adding different sea tangle concentration were not significantly different at all properties. However, the newly developed products were sufficient to the standard guideline of Korea Food Drug Adminstration. The best processing process of functional anchovy fish sauce in addition with raw sea tangle is 2% addition of raw sea tangle and fermented more than 450 days. The results obtained in this study indicated that the fish sauce added with sea tangle is superior in taste, functions to traditional fish sauce and could be competitive fishery fermented food.

• The Korean Journal of Mycology
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• v.2 no.1
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• pp.1-6
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• 1974

1. The mycelial growth and sporulation of Mycogone perniciosa was compared on modified Czapek's media deficient in carbon source, nitrogen source, K,Mg, P or the heavy metal elements. The mycelial growth was significantly reduced in solution cultures lacking Mg, K or P and only a trace of growth occurred in solutions lacking carbon source or nitrogen source. Most sparse sporulation and smaller chlamydospores than on any of deficient agar media occurred on agar media dificient in carbon source or nitrogen source. 2. In both potato dextrose agar and malt extract solution, growth of the fungus was optimum at $25^{\circ}C$, and undetectable at $10^{\circ}C$ and $35^{\circ}C$. 3. Optimum pH for growth of this fungus was 7.0. 4. This fungus was killed in soil when exposed to $50^{\circ}C$ or higher for 20 minutes or more.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Journal of Life Science
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• v.20 no.2
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• pp.190-196
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• 2010

Nowadays many people use antibiotics to protect processed foods from many pathogenic bacteria. The abuse of antibiotics, however, can run the risk of creating resistant forms of bacterium. Our study focus is on making new substances that can not only replace antibiotics but also be friendly to the environment. In our experiments, we used fermented citrus fruit, soil microbes and coenzyme Q10 as probiotics and prebiotics. Chickens in the experimental group were fed these substances via oral route while those in the control group were not. After specific time periods, blood and feces samples were collected to test for Salmonella spp.. It is interesting that fermented citrus fruit was the most effective in suppressing this bacterium. Furthermore, dissection of the experiment group chickens shows that their livers did not change to a yellow color, in contrast to the control group. The results confirmed our proposal that the chickens fed with these materials can be protected from infection by Salmonella and other pathogens. These probiotics and prebiotics are highly practical because they are natural substances that can be easily recycled in the environment. It can also be used as an animal feed ingredient because of its safety.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.203-208
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• 2009

Doenjang (Korean fermented soybean paste) is a unique fermented food in Korea. It has been traditionally manufactured from soybeans, by Jang Yang process. We focused on the newly formed compound in highly aged Doenjang and its biological activity. One new o-dihydroxyisoflavone, 7,3',4'-trihydroxyisoflavone and two known o-dihydroxyisoflavone derivatives were isolated from 5-year-old Doenjang and evaluated as potent antioxidant and whitening effect by comparing with other known isoflavone. 7,8,4'-Trihydroxyisoflavone (compound 1), 7,3',4'-trihydroxyisoflavone (compound 2) and 6,7,4'-trihydroxyisoflavone (compound 3) inhibited DPPH (diphenyl-1-picrylhydrazyl) formation by 50 % at a concentration of $21.5{\pm}0.2$, $28.7{\pm}0.4$ and $32.6{\pm}0.6$ ($IC_{50}$) respectively, whereas daidzein showed weak DPPH radical scavenging activity. In superoxide scavenging effect were measured in one assay. Compound 1 ($IC_{50}=18.10{\pm}0.2{\mu}M$) and 2 ($IC_{50}=10.54{\pm}0.4{\mu}M$) show significant inhibitory activity and greater effect than L-ascorbic acid. But compound 3 and daidzein showed lower inhibition activity. Also, o-dihydroxyisoflavone derivatives evaluated as potent inhibitors on tyrosinase activity and melanin formation in melan-a cells. Compound 1 ($IC_{50}=11.21{\pm}0.2{\mu}M$), compound 2 ($IC_{50}=5.23{\pm}0.6{\mu}M$) exhibited significant inhibitory effect on tyrosinase activity. Furthermore, those compounds are significantly suppressed the cellular melanin formation by 50 % at a concentration of $12.23{\pm}0.7{\mu}M$ (1) and $7.83{\pm}0.7{\mu}M$ (2). This result suggests that 7,3',4'-trihydroxyisoflavone from highly aged Doenjang could be used as an active ingredient for cosmetics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.443-454
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• 2003

This study was conducted to investigate the effects of dietary full-fat soybeans and linseed as fat sources on in vitro ruminal disappearances of dry matter and unsaturated fatty acids and fatty acids profile. The full-fat soybeans and linseed were high in linoleic acid (C18:2n-6) and $\alpha$-linolenic acid (C18:3n-3), respectively. The incubation times were 0, 3, 6, 12, 24, 48 and 72 h. After each time of incubation, medium digesta was lyophilized for analyzing its DM and fatty acids contents. DM disappearance was significantly higher in linseed treatment compared to full-fat soybeans treatment on 6 h (p<0.01), 12 h (p<0.05) and 24 h (p<0.01), but cumulative gas production was not significantly different between both treatments. Stearic acid (C18:0) content in medium digesta was increased in both soybeans and linseed as a result of complete biohydrogenation with increased incubation time and C18:0 and C18:1 contents of full-fat soybeans were significantly higher than those of linseed (p<0.05). The content of C18:2 and C18:3 in digesta of each treatment were decreased by biohydrogenation as incubation time was increased. The content of C18:2 in full-fat soybeans was significantly higher than that of linseed (p<0.05) while the content of C18:3 in linseed was significantly higher than that of full-fat soybeans (p<0.001). Net C18:0 production was significantly higher in full-fat soybeans (332.24%) than linseed (133.16%) on 72 h. Disappearance of C18:1 was significantly lower in full-fat soybeans than linseed (p<0.05), especially full-fat soybeans showed negative (-) values on 3, 6, 12 and 24 h. The disappearance of C18:3 was significantly higher in linseed than full-fat soybeans (p<0.05). The disappearance of C18-unsaturated fatty acid was significantly higher in linseed than full-fat soybeans. In conclusion, polyunsaturated fatty acid (PUFA) in both full-fat soybeans and linseed were extensively biohydrogenated. In addition, biohydrogenation of PUFA was more completed to C18:0 in full-fat soybeans than linseed, reflecting dietary PUFA composition.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.23-30
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• 2012

This study was carried out to investigate the quality characteristics of yoghurt with varying contents of Sanmeoru (Vitis amurensis Ruprecht) wine (SW). Yoghurts were fermented with 2 kinds of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus; Yo-$MIX^{TM5}505$, Danisco, Denmark). The changes in quality characteristics were investigated during fermentation and storage, and anthocyanin composition was analyzed after fermentation. The pH decreased in all treatments, while titratable acidity and viscosity gradually increased during fermentation. The viscosity of the yoghurt with 5.0% cultured SW added was higher than in other groups. The viable counts of lactic acid bacteria gradually increased during fermentation. The sample of the 5.0% cultured SW-yoghurt was higher than that of the other groups. The pH slowly decreased during the storage period; this was lower in the control yoghurt than in the yoghurts containing SW, and the changes of titratable acidity in the samples containing 5.0% and 30.0% cultured SW were lower than that in the yoghurt containing 1.0% cultured SW and in the control. The change in viscosity and number of viable cells during storage was higher in the yoghurts containing SW than in the control group. The levels of anthocyanin increased with the SW content in the yoghurt. Sensory scores for taste of the yoghurt with 1.0% added SW was significantly higher than for the other groups. Yoghurt with added SW kept at $4^{\circ}C$ for 12 days retained its quality characteristics fairly well.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.255-262
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• 2016

This study was conducted to investigate the difficulties of dairy farms in practicing 6th industrialization and methods for overcoming these difficulties. A qustionnaire survey was carried out to examine the present states of farms, recognition of the farmstead milk-processing market situation, possibility of farmstead milk processing for reducing the raw milk surplus, assessment of government policies, and difficulties dairy farmers confront in realizing the 6th industrialization. Farm sizes, types, and human resources organizations varied between farms. Most farmers were producing yogurt and/or fresh (string or barbecue) cheeses, which were marketed through 'Visit and Purchase' channel. Farmers who answered the questionnaire were relatively positive about the current situation of farmstead milk processing, expecting to be involved in the disposal of excess raw milk. Nevertheless, they responded negatively about current relevant policies, citing the main difficulties caused by 'excessive regulation'. Other barriers to successful '6th industrialization' are difficulties in marketing and lack of funds. Approximately 19% of dairy farms practicing the '6th industrialization' use automatic milking system (AMS) and 38.46% of dairy farmers whose milking depends on conventional milking system intend to introduce AMS in the future. Positive expectations of AMS adoption were mostly related to 'lack of time and labor', 'exhibiting for tourism', and 'succession of dairying'.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.