• Title/Summary/Keyword: 발효특성

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Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry) (아로니아를 첨가한 막걸리의 발효특성)

  • Park, Mi-Jung;Kim, Hyeong-Kook;Choi, Kyong-Kun;Koo, Bon-Yeol;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.27-35
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    • 2016
  • This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.

Effects of the Fermentation Periods on the Qualities and Functionalities of the Fermentation Broth of Wild Vegetables (발효기간이 산야채 발효액의 품질과 기능성에 미치는 영향)

  • Kim, Na-Mi;Lee, Jong-Won;Do, Jae-Ho;Yang, Jae-Won
    • 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.

Effect of Ensilage of Rye Treated with Formic Acid and Lactic Acid Bacteria Inoculant on Ruminal Fermentation Characteristics (개미산과 유산균제 첨가 베일 사일리지의 발효 차이가 반추위 발효 특성에 미치는 영향)

  • Kim, Jayeon;Bharanidharan, Rajaraman;Bang, Geumhwi;Jeong, Soonwoo;Park, Seol Hwa;Oh, Young Kyoon;Kim, Jong Geun;Kim, Kyoung Hoon
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.40 no.4
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    • pp.244-250
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    • 2020
  • This study investigated the effects of silage additives on rumen fermentation characteristics of rye silage. Rye was harvested at ripening stage and treated with different additives in quadruplicate following: without additive (control), with either lactic acid bacteria inoculant (LAB), formic acid (FA), or Ca-formate (Ca-FA). Overall, ensiling characteristics of FA and Ca-FA silages contained 4-fold more (P<0.05) butyrate and 2-fold more (P<0.05) NH3-N concentration (% total nitrogen) than those of control and LAB silages. Cows fed LAB silage showed a diurnal trend with the highest values of propionate concentration compared to the control at 1, 2 and 3 hr after feeding. In contrast, FA and Ca-FA silages increased the proportion of butyrate significantly (P<0.05) at all sampling times compared to control and LAB silage. In conclusion, Forage rye treated with FA or Ca-FA showed different fermentation characteristics during ensilage and in the rumen compared to LAB silage. Further studies are needed to evaluate whether different fermentation characteristics in the rumen between LAB and FA silages had effect on partitioning of nutrients between milk production and body tissue.

Effect of Wasabi (Wasabia japonica Matsum) on the Physicochemical properties of Dongchimi during Fermentation (고추냉이 첨가가 동치미의 발효 중 이화학적 특성에 미치는 영향)

  • 장명숙;박정은
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.392-398
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    • 2004
  • The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties (유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성)

  • Kim, Su-hwan;Lee, Chae-Mi;Jeong, Jae-Hee;Choi, Yu-Ri;Lee, Dong-hun;Lee, Chae-yun;Huh, Chang-Ki
    • Korean Journal of Food Science and Technology
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    • v.54 no.4
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    • pp.445-454
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    • 2022
  • This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes (스팀빵의 발효횟수에 따른 품질특성 변화)

  • Choi, Ki-Bo;Kim, Hyun-Sook;Kim, Seong-Oh;Ryu, Hong-Soo;Lyu, Eun-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.4
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    • pp.593-598
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    • 2011
  • This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.

A Study on the Ethanol Concentration by Osmotic Sink Reverse Osmosis Process (Osmotic Sink Reverse Osmosis Process를 이용한 에탄올의 농축특성에 관한 연구)

  • 이광현
    • Proceedings of the Membrane Society of Korea Conference
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    • 1992.04a
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    • pp.1-4
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    • 1992
  • 기존의 일반적인 에탄올 제조법으로는 1) ethylene의 가수분해, 2)전분이나 당분의 발효, 3)acetylene으로부터 얻은 acetaldehyde의 환원반응이 있다. 기존의 화석연로에 의존하지 않고 에탄올을 생성하는 방법은 발효에 의한 방법이다. 발효에 의해 생성되는 에탄올의 농도는 batch식 발효에서 13-14%, 고정화 발효방법에서 5-10%정도이다. 이를 고순도의 에탄올로 농축하기 위한 방법으로는 증류법, 투과증발법, 역삼투법등이 있으며 증류를 이용하여 농축하는 경우에는 상당히 큰 열에너지를 필요로 한다.

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Effect of Processing Condition on Physicochemical Characteristics of Fermented Beverage obtained from Gangwha Turnips (가공조건이 순무발효액의 이화학적 특성에 미치는 영향)

  • Kim, Eun-Mi;Choi, Yoon-Hee;Cho, Yong-Sik;Park, Shin-Young;Mo, Hye-Won
    • Proceedings of the Korean Society of Community Living Science Conference
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    • 2009.09a
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    • pp.89-89
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    • 2009
  • 순무(Brassica rapa L., Brassica campestris L.)는 십자화과에 속하는 채소로 무의 일종이다. 모양은 팽이와 유사하고 껍질은 적자색을 띄고 있다. 이를 원료로 한 연구로 피클, 젖산발효, 식이섬유소의 함량, 성분분석에 관한 연구 등이 보고되어 있다. 본 연구에서는 순무를 활용한 농가형 음료 및 식품 소재 개발의 일환으로 자당 첨가량과 발효온도를 달리하여 순무 발효액을 제조하고 이화학적 특성을 검토하였다. 순무는 강화군 농가에서 직접 구입하였다. 순무를 $4{\times}5{\times}1cm$의 크기로 세절하고 중량대비 40%, 60%, 80%, 100%의 자당을 첨가한 다음 $24^{\circ}C$에서 15일간 발효하였다. 또한 발효온도에 따른 변화는 60%의 자당을 첨가하여 $18^{\circ}C,\;24^{\circ}C,\;30^{\circ}C$에서 21일간 발효하였다. 시료는 3일 간격으로 채취하여 수율, 당도($^{\circ}Brix$), 산도(acetic acid, %), pH를 조사하였다. 자당 첨가량이 추출 수율에 미치는 영향은 40%, 60%, 80%, 100% 순으로 각각 39.14%, 55.38%, 53.56%, 55.72%로 40%를 첨가한 군을 제외하고 차이가 없었다. 당도와 pH는 자당 첨가량이 높을수록 증가하였고 총 산도는 각각 0.415, 0.446, 0.242, 0.194 (acetic acid, %)로 나왔다. 발효온도에 따른 당도와 pH의 변화는 시간이 경과할수록 감소하였으나 산도는 발효 15일 이후에는 $30^{\circ}C$$24^{\circ}C$보다 점차 높아졌다. 총산도의 변화는 $24^{\circ}C$$30^{\circ}C$에서 차이가 없었다. 본 실험의 결과에서 볼 때 순무발효액을 추출하기 위한 가공조건은 60~80%의 자당을 첨가하여 $24^{\circ}C$에서 15일간 발효하는 것이 적당한 것으로 사료된다.

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Fermentation Characteristics and Antioxidative Effect of Red Mustard Leaf Kimchi (적갓김치의 발효특성 및 항산화성)

  • 황정희;송영옥;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.6
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    • pp.1009-1015
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    • 2000
  • Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b*values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.

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Effect of Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on Rheological Properties of Bread Dough (L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227로 발효한 유청 발효물이 빵 반죽의 레올로지 특성에 미치는 영향)

  • Lee, Jeong-Hoon;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.795-800
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    • 2009
  • This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.