• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.128-134
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• 1995

Gigolphy(Lycii cortex Radicis) wine and its chemical components and physical properties were prepared and analyzed for development of Boxthorn product and utilization of Boxthorn. Chemical components and physical properties of this wine was analyzed. When this wine were evaluated by Amerine test and by concerning physico-chemical properties, the recipy including 20 % of sugar, and 2.0 % of Gigolphy powder were the most highly recommended for development of Gigolphy wine.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.346-351
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• 2009

This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1703-1708
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• 2004

This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.450-457
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• 2004

In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO$_2$ amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.

• KSBB Journal
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• v.4 no.3
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• pp.253-258
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• 1989

It was investigated that the influent sugar concentration and the dilution rate have an influence on the ethanol fermentation characteristics at steady state in a chemostat culture of K. fragilis using Jerusalem Artichoke juice as substrate. And also the optimum condition of high ethanol productivity and low residual sugar output in the ethanol production by K. fragilis, was clarified to be given at a dilution rate of 0.22/hr and at an influent sugar concentration of 85g/l.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1493-1500
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• 2011

We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS$^+$) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and ${\alpha}$-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.37-48
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• 2014

The purpose of this study is developing a formulation with an optimum sensory point by using yogurt added with rice flour and pregelatinized rice flour(alpha rice flour) optimized by response surface method(RSM). The pH, acidity, sugar content, viscosity and number of lactic acid bacteria during fermentation of two types of yogurt(added with rice flour and pregelatinized rice flour) optimized by RSM were analyzed As the fermentation time of both types of yogurt increased, pH showed decreasing trend. The titratable acidity showed increasing trend as fermentation time increased. Sugar content decreased as fermentation time increased. The reasons are believed to be the sugar decrease during glycolysis and lactic acid fermentation. Viscosity was the highest at 6 hours of fermentation. After 10 hours of fermentation, the viscosity was higher than it was before the fermentation. The number of lactic acid bacteria of yogurt added with rice flour and pregelatinized rice flour was 7.43~9.00 log CFU/mL, which is more than optimum value. Therefore, it is possible to confirm that adding rice flour during yogurt manufacturing increases the number of lactic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.63-69
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• 2008

For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 $^{circ}Brix$ soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 $^{circ}Brix$ soluble solids and $26^{circ}C$ showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at $26^{\circ}C$ using mashed mulberry fruit containing $24^{\circ}Brix$ soluble solids, after adding 200 ppm $K_2S_2O_5$ and inoculating with 3%(v/v) Sc-24.