• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.686-690
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• 1989

Non sticky short grain rice was liquidized by ${\alpha}-amylase$ from Bacillus species after cooking 20min at $121^{\circ}C$ and a lactic acid bacteria fermentation proceeded. The product using mixed culture of S. thermophilus, L. bulgaricus and L. plantarum was superior than the one of any single or mixed culture. The most acceptable pH of it was 3.70. It is suggested that L. plantarum is more deeply related to the product quality. Skim milk promoted lactic acid fermentation but the quality of the final product was not acceptable in the result of sensory evaluation. The acceptable dilution rate of final product was 1:3 (rice: water) by weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Korean Journal of Clinical Laboratory Science
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• v.55 no.3
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• pp.195-202
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• 2023

The caries activities of some commercially available children's beverages were measured to determine the risk of dental caries and provide basic data for preventing dental caries. For the experimental beverage, the beverages with the highest market share among carbonated beverages, fruit beverages, milk, and fermented milk products sold in the domestic market were selected. As a control, 0.25% glucose trypticase soy broth was prepared and used. The pH of the beverages, titrate acid and buffering capacity, and the acid production and vitality were measured over time after inoculating the beverages with Streptococcus mutans. The pH of children's beverages was the lowest in soda (2.61±0.02), and milk had the lowest in titratable acid (14.00±0.58). Fermented milk (80.33±3.64) had the highest buffering capacity, and carbonated beverage (9.40±1.06) had the lowest (P<0.05). Carbonated beverages (3 hr and 25 min) had the highest acid production, and milk (4 hr) had the lowest. In conclusion, thorough oral hygiene management is necessary after consuming children's beverages because they have a low pH promote high acid production of S. mutans.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.51-53
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• 1985

Soy milks prepared from full-fat soy flour, defatted soy flow, soy protein concentrate (SPC) and soy protein isolate (SPI) were fermented with Lactobacillus acidophilus. Effects of lactic fermentation on the flavor and volatile compounds of soy milks were investigated. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of SPI-yogurt beverage was better than that of other soy yogurt beverages. SPI-milk fermented with L. acidophilus was more acceptable than unfermented SPI-milk. Lactic fermentation reduced n-hexanal in SPC-milk and SPI-milk while it increased diacetyl in both soy milks.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.16-23
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• 2015

This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached $1.9{\times}10^8CFU/mL$ when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup ($15^{\circ}Brix$) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup $10^{\circ}Brix$. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations, $5.1{\times}10^8$ and $2.7{\times}10^8CFU/mL$, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from $8.2{\times}10^8$ to $4.3{\times}10^8CFU/mL$. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.177-178
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• 2001

최근 해조 및 해조 다당의 기능 특성이 밝혀지면서 해조 및 해조 다당의 효과적이고 고부가가치적 이용에 대한 연구가 많이 이루어지고 있으며 그 결과들도 잇따라 발표되고 있다. 아울러 새롭고 독특한 제품의 개발을 위한 연구 방향도 다양해지고 있다(Colliec, et al., 1991) 본 연구는 해조를 이용한 기능성 음료 제조를 목적으로 시도되었으며, 해조 음료 제조시 전처리 과정 중에 발생하는 해조 취의 제거가 가장 중요한 문제로 판단되어 이를 해결하기 위한 연구를 시도하였다. (중략)

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.183-192
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• 2015

This study aimed to produce fermented extracts with sugar made from lotus root (LR) and Platycodon grandiflorum (PG), using lactic acid fermentation, and confirmed their physiological and anti-oxidative activities as basic data for manufacturing functional drinks through sensory tests. For the final sugar concentrations, PG showed $48.1^{\circ}brix$ and LR showed $52.0^{\circ}brix$. Sugar concentrations during lactic acid fermentation following dilution of sugar to $12^{\circ}brix$, ranged from $11.5{\sim}12.1^{\circ}brix$ for PG and $11.9{\sim}12.4^{\circ}C$ for LR. During lactic acid fermentation, lactic acid bacteria numbers tended to decrease in both fermented LR and PG extracts with sugar as the fermentation period increased. For DPPH radical scavenging ability, LR was three times higher in control without lactic acid fermentation while PG showed significant increases in L. acidophilus (77%), L. brevis (90%), and L. delbrueckii (177%) during lactic acid fermentation. For total polyphenol content, LR showed a higher concentration than PG, and except for fermented L. delbrueckii extract showing similarity with the control, contents of fermented extracts decreased. In the case of PG, CUPRAC, increased significantly in L. brevis, whereas FRAP, increased significantly in L. delbrueckii with lactic acid fermentation. For reducing power, except for fermentation with L. brevis, all PG showed lower reducing power activities. In the sensory test of fermented LR and PG extracts with sugar, both fermented extracts showed better results with L. brevis or L. delbrueckii than control or those with L. acidophilus in every item. Based on these results, it is highly possible to develop fermented extract drinks with sugar using LR or PG. In particular, lactic acid bacteria such as L. delbrueckii and L. brevis showed generally higher activities with potential as a functional drink.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2016.10a
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• pp.247-247
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• 2016