• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.103-108
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• 2022

This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.8-15
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• 1997

For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.10a
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• pp.186.3-187
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• 1976

섬유소단세포단백의 공업적 생산을 위하여 실험적인 결과를 토대로하여 Jar Fermentor에 의한 scale up 실험을 하였고, pilot plant scale의 발효조를 이용하여 대량생산 실험을 하였는 바 그 결과를 발표하고자 한다. 1. 배양중 생성되는 유기산을 중화하기 위하여 주입되는 암모니아의 소비량과 균체농도는 배양종반을 제외하고는 거의 비례하였으며 암모니아소비량으로 균체생육 정도를 간접적으로 판단할 수 있었다.(중략)

• 식품문화 한맛한얼
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• v.1 no.2
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• pp.5-10
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• 2008

우리나라를 대표하는 전통 발효식품 김치는 언제, 누가 만들게 되었을까? 원시 농경시대에 들어서서 농작물 재배가 어려운 겨울을 보내야 하는 지역에서는 겨울을 나기 위해 각종 식품 재료들을 저장하지 않으면 안 되었는데 아마도 여러 저장 방법 중 소금에 절이는 염장법을 주로 이용하였을 것이다. 채소류를 염장하여 저장하는 동안 젖산균의 발효작용에 의해서 젖산을 비롯한 각종 유기산이 생성되어 상큼한 맛이 나고 저장성이 증진된다는 것을 알게 되어 이러한 기술로 김치를 만든 것을 계승 발전시킨 것이 오늘날의 김치류이다.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.427-430
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• 2002

Pilot scale(2.5 ton) three-stage methane fermentation process was developed for the rapid production of methane from food wastes in our laboratory. Eleven strains responsible for the primary semianaerobic hydrolysis/acidogenic fermentation system were isolated and characterized. Among them, the number of gram positive bacteria was eight and that of gram negative bacteria was three. They were rod and showed positive reaction to catalase. The strain K5 was found to have the highest enzyme activities of amylase and protease.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.3
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• pp.97-105
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• 2007

This study was conducted to compare the performances of acidogenic fermentation and hydrogen fermentation using bench-scale leaching-bed reactors for organic solid waste. Acidogenic fermenters were operated with dilution rates (D) of 2.0, 3.0 and $4.0d^{-1}$ after employing anaerobic sludge and hydrogen fermenters were operated with D of 2.0, 4.0 and $6.0d^{-1}$ after employing heat-treated anaerobic sludge. The highest chemical oxygen demand (COD) conversion efficiency (56.2%) was obtained in acidogenic fermentation with D of $3.0d^{-1}$. Only volatile fatty acid (VFA) was produced as a metabolite. On the other hand, hydrogen fermentation did not show higher COD conversion efficiency (49.3%) than acidogenic fermentation, but it produced hydrogen gas (5.1% of total COD) which was a clean and environmentally friendly fuel with a high energy yield. Therefore, either acidogenic fermentation or hydrogen fermentation could be applied to organic solid waste depending on the purpose of treatment, which could maximize the economics of anaerobic treatment.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.68-73
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• 2002

Acidogenic fermentation of primary sludge was investigated for the solution to reduce the sewage sludge and develope external carbon source for BNR process. In a viewpoint to use existing anaerobic digestion tanks, we didn't change environmental factors such as reactor configuration, temperature, pH and investigate the variation of solubilization rates, acidification rates and environmental factors which affected by the variation of HRT. The average solubilization rates were 0.0309 and $0.0204mgSCOD_{prod.}/mgICOD_{inf.}$ at a HRT of 3 and 1.5 days, respectively. The average acidification rates were 0.0068mg HAc/mg $TCOD_{inf.}$ and 0.0652mg HAc/mg $VSS_{destroyed}$ at a HRT of 3day. At a HRT of 1.5 days the average acidification rates were 0.0060mg HAc/mg $TCOD_{inf.}$ and 0.0346mg HAc/mg $VSS_{destroyed}$. For the period of experiments alkalinity and pH were properly maintained without artificial adjusting.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.297-307
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• 2018

The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2017.10a
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• pp.193-193
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• 2017