• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.211-216
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• 2001

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacilus sp. PAP1 과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양엣 생균수가 더 많았다.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.291-298
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• 2012

One of the main microorganisms causing diarrheal diseases is Campylobacter jejuni. Purslane or Portulaca oleracea is an edible plant containing polyphenols that has been widely used as a folk remedy for treatment of diarrhea for a long time. This study was performed to investigate the antimicrobial activity of fermented P. oleracea extracts made with probiotics and plant-origin lactic acid bacteria(PLAB) isolated from P. oleracea against C. jejuni. Lactobacillus rhamnosus, L. acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides and Bifidobacterium longum were applied to P. oleracea to make a fermentation broth of purslane. Leuconostoc mesenteroides and the lactic acid bacteria isolated from P. oleracea grew best in the fermentation broth of P. oleracea extracts when the broth was combined with 2% yeast extract, 1% peptone, and 0.05 to 1% potassium phosphate. The number of viable cells in the fermentation broth containing purslane extracts after 48 hours increased to $1{\times}10^{12}\;CFU/m{\ell}$ and remained at $1.3{\times}10^{10}\;CFU/m{\ell}$ after refrigeration for 2 weeks. The pH and acidity of purslane-fermented broth after 48 hours of fermentation was 3.7 and 3.14, respectively, which show that the fermentation broth was within the range of the general standards of fermented dairy products. The antimicrobial activity of the fermented P. oleracea extracts was determined using the liquid culture method. The 10 $mg/m{\ell}$ concentration of the fermented P. oleracea extract made with Leuconostoc mesenteroides and the lactic acid bacteria isolated from purslane showed the strongest antimicrobial activity against C. jejuni. The fermentation broth of purslane with the probiotics retarded the growth of C. jejuni for 48 hours at $42^{\circ}C$.

• Korean Journal of Plant Resources
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• v.14 no.1
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• pp.84-88
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• 2001

The growth of leaves in field-grown head lettuce(cv. Urake) was compared after conventional application of N-P-K fertilizer or after application of various dilutions of livestock waste solution. Plants treated with livestock waste solution diluted 25 times (Ef. 25) or 50 times (Ef. 50) had greater growth than that for any other treatment. The number of leaves was greater with Ef. 25 than that with other treatments, although the increase was not statistically significant. Total head yield increased by fertigation with livestock waste solution compared to yield resulting from conventional fertilization. Plant tissue weight was increased according to the increase in concentration of applied livestock waste solution. The soil chemical properties, pH, electrical conductivity, $NH_4^+-N$, NO$_3$-N, available P exchangeable Ca and Mg, all increased with the increased application of livestock waste solution. In conclusion, fertigation of the dilute livestock waste solution on the range of Ef. 25 to Ef. 50 could improve yield and quality in head lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.407-411
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• 2000

감식초를 제조할 때 떫은감에 함유된 탄닌성분이 알콜발효균주의 생육 및 알콜발효물의 품질에 미치는 영향에 대해 조사하였다. 알콜발효균주에 대한 생육저해는 녹숙감에서 분리된 탄닌에서 가장 뚜렷했으며 그 뒤로 완숙기, 연시 탄닌 순으로 나타났고, S cerevisiae YJK20에 비해 S, kluyveri DJ97이 생육저해를 적게 받았다. 알콜발효액의 단도는 첨가한 탄닌함량이 높을수록 서서히 감소하여 0.2%, 0.3%탄닌처리고(III, IV)는 발효 3일까지 그 감소가 현저하였으나, 발효6일에는 모든 처리구에서 5.8~6.0$^{\circ}$Brix로 일정수준을 보였다. 발효액의 알콜함량은 참가한 탄닌함량이 낮을수록 단기간에 높은 알콜함량을 나타내었으나, 각 처리구의 최고 알콜함량에서는 큰 차이가 없었다. 또한 첨가한 탄닌함량이 높을수록 발효액의 a값 증가가 뚜렷하여 최종 발효액에서 갈색도를 나타내는 a/b값이 높은 것으로 나타났다. 탁도도 발효 1일에 각처리구에서 거의 동일한 수준이었으나, 알콜\ulcorner량이 최고치를 나타내는 발효 4일에는 0.3% 탄닌처리구(IV)에서 가장 높았으며, 각 처리구의 총페놀성 물질 및 가용성 탄닌의 함량은 발효가 진행됨에 따라 감사하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.655-661
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• 2010

The nutraceutical role of fermented omija (Schizandra chinensis) beverage (FOB) was determined through the analysis of fibrinolytic and alcohol metabolizing activities, nitrite scavenging activity, and angiotensin converting enzyme and $\alpha$-glucosidase inhibitory effects. Firstly, FOB increased fibrinolytic activity in a dose-dependent manner and indicated angiotensin converting enzyme inhibitory activity of 94.8% at 20% FOB (0.6 mg/mL). In addition, the inhibitory activities of FOB on $\alpha$-amylase and $\alpha$-glucosidase were determined to be 100% at 100% FOB (3 mg/mL) and 49% at 60% FOB (1.8 mg/mL), respectively. Nitrite scavenging activity of FOB was about 96.1%, 72.3%, and 68.3% on pH 1.2, 3.0, and 6.0 at 100% FOB, respectively. To determine influence of FOB on alcohol metabolism, the generating activities of reduced-nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) were measured. Facilitating rate of ADH activity was 70.3% at 50% FOB, but ALDH activity was not affected. These results revealed that FOB has a strong alcohol metabolizing activity, and fibrinolytic and nitrite scavenging activities and exhibits the angiotensin converting enzyme, $\alpha$-amylase, and $\alpha$-glucosidase inhibitory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.432-437
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• 2011

The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.

• Food Science and Preservation
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• v.30 no.6
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• pp.1072-1081
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• 2023

In the present study, various experiments were performed to evaluate the biological activities, such as the antioxidant, anti-inflammation, and antimicrobial activities of sword bean (Canavalia ensiformis) fermentation filtrate by Lactobacillus plantarum (L. plantarum) and Lactobacillus brevis (L. brevis). Total polyphenol (TPC) and flavonoid contents (TFC) of sword bean were significantly decreased after fermentation regardless of Lactobacillus sp. (p<0.05). The DPPH radical scavenging activity of sword beans also decreased after fermentation. However, nitric oxide (NO) radical scavenging activity conspicuous increased after fermentation (p<0.001) in a treated concentration-dependent manner, and the effect for L. brevis was higher than for L. plantarum. In addition, the sword bean fermentation filtrate showed a strong inhibitory effect against Pseudomonas aeruginosa, Staphylococcus sp., and Escherichia coli. Cell cytotoxicity was not exhibited in all experimental groups (data not shown). These findings suggest that the sword bean fermentation filtrate may be used effectively in various industries due to its high anti-inflammatory and antimicrobial activities.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.407-412
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• 2012

Wild grass is edible, and it grows in the mountains or field areas. Wild grass has diverse biological effects, such as antiobesity, anti-cancer, antioxidant activities and immune stimulation. Currently, many studies are aimed at enhancing the efficacy of medicinal foods on biological activity using a bioconversion technology, including the fermentation process. In this study, the quality characteristics and antioxidative activity of the fermented wild grass was investigated. The antioxidant activity of fermented wild grass was assessed by various radical scavenging assays using DPPH(2,2-diphenyl-1-picrylhydrazyl), FRAP(ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture contents of the fermented wild grass is $49.6{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.65{\pm}0.01$, $0.65{\pm}0.04$, and $3.3{\pm}0.59%$, respectively. Moreover, fermented wild grass showed that the hunter's color values were 80.36(lightnees), 11.47(redness), and 44.53(yellowness), respectively. Total phenolic contents of the fermented wild grass was $1,185{\pm}159{\mu}g$ GAE(gallic acid equivalent)/g. The antioxidative activities of the fermented wild grass were significantly increased in a dose dependent manner. In addition, fermented wild grass did not show any cytotoxicity up to 500 ${\mu}g/m{\ell}$. However, the anti-adipogenic effect of the fermented wild grass extract was barely detectable. This antioxidant potential is partly due to the phenolic compounds that are present in the fermented wild grass extracts.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.