• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.559-565
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• 2002

The physiological functionalities such as antimicrobial activity, antioxidative activity, angiotensin-I converting enzyme (ACE) inhibitory activity and bile acid binding capacity were measured for the solvent-fractionated methanol extracts of Alaska pollack sik-hae at various time intervals during fermentation. Two temperature schemes of fermentation were studied: constant temperature of 2$0^{\circ}C$ (A) and stepwise change from 2$0^{\circ}C$ (10 days) to 5$^{\circ}C$ (B). The methanol extracts of Alaska pollack sik-hae showed antimicrobial activities against 9 kinds of micro-organisms including pathogenic and food poisoning strains. Among these, gram positive bacteria, in particular Staphylococcus aureus, showed more sensitivity to the extracts than gram negative bacteria and fungi. Antioxidative activity (EDA$_{50}$) increased until 15 days (A, 0.92 mg/$m\ell$) or 16 days of fermentation (B, 0.94 mg/$m\ell$), and then gradually decreased. ACE inhibitory activity was observed in all fermentation time except 0 day, and bile acid binding capacity at 15 days (A) and 16 days (B) only.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1515-1521
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• 2004

As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.11 no.1 s.94
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• pp.96-100
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• 1990

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1997.11a
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• pp.568-568
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• 1997

• The Korean Journal of Zoology
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• v.5 no.1
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• pp.21-29
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• 1962

본논문은 경기도광릉시험장에서 잣나물을 식해하는 잣나무넓적잎벌의 생활사를 1958-1961년에 조사연구한 것을 보고하는 것이다. 본충의 생활사에 대한 연구는 동양에서 아직 보고된 바 없다. 1) 광릉에서는 6월중순부터 7월 하순에 걸쳐서 성충이 출현한다. 생활기간은 성충이 5(웅)-6(자)일, 란이 약 6일, 유충이 약 23일, 전용이 약 10.5개월, 용이 약 8일이다. 2) 산란은 신생침엽의 내측에 행하고, 1자충의 산란수는 38립가량되고, 일란을 산촌하는데 소요되는 시간은 약 3분간이다. 3) 유충은 5령을 경과한다. 유충은 토사에 의하여 침엽을 얽어서 집을 만든다. 이 소내에 보통 1마리의 유충이 서식한다. 4) 유충의 식초는 한국에 있어서는 잣나무뿐이다.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.292-297
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• 1996

In this study, biochemical changes of muscle protein in squid Sikhae prepared at various temperatures and moisture content were investigated. The pH values in squid Sikhae decreased rapidly with increase in titratable acidity during fermentation at high temperature and moisture content. Growth rate of lactic acid bacteria increased rapidly during fermentation at high temperature and moisture content. Changes in muscle protein subunit were analyzed by SDS-PAGE; myosin heavy chain component disappeared completely during preparation of squid Sikhae and actin component decreased slowly during fermentation. Therefore, it was suggested that myosin heavy chain component in squid muscle protein was autolyzed at the incipient for-mentation time and actin component was degraded by acidic protease in muscle and protease produced from microorganisms during fermentation.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.167-172
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• 2001

The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.357-365
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• 1994

The effects of garlic concentrations on the properties of squid sik-hae such as the chemical and microbial changes were investigated. pH, the amounts of lactic acid showed significant differences at early stages of fermentation and no significant differences at later stages with increasing garlic concentrations. The amount of TMAO decreased with increasing storage periods and garlic concentrations, whereas that of TMA increased significantly at early stages of fermentation and showed no significant differences with increasing garlic concentrations. At later stages of fermentation, the amount of TMA at $2\%$ garlic concentration was higher than those at 3 and $4\%$. The number of lactic acid bacteria increased significantly garlic concentrations at early stages of storage and had no significant differences at later stages. The numbers of proteolytic bacteria, psychrotroph, and fungi increased in proportion to length of storage and garlic concentrations at early stages of storage whereas, the number of bacteria decreased significantly at later stages of storage with increasing garlic concentrations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.366-372
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• 1994

The effects of red pepper and grain contents on the properties of squid sik-hae fermented at $20^{\circ}C$ were investigated. The values of pH at $10\%$ red pepper contents and $30\%$ grain contents were lower at early stages of storage than $5\%\;and\;50\%$, respectively, and showed no significant differences at later stages of storage. The amounts of lactic acid and amino-N were not changed significantly at different red pepper contents where as, higher at $30\%$ grain content than at $50\%$ at early stages of storage. The amounts of total arginine were a little higher at $10\%$ red pepper and $30\%$ grain contents than at $5\%\;and\;50\%$, respectively. There were no significant effects of red pepper and grain contents on the amounts of TMAO and TMA during fermentation. Therefore, the effects of red pepper and grain contents on the chemical properties of squid sik-hae during fermentation were not significant.

• Journal of Life Science
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• v.30 no.6
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• pp.491-500
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• 2020

Lactic acid bacteria are widely known to prevent and treat intestinal health conditions, heart disease, depression, and obesity. In Korea, such bacteria are commonly consumed through various fermented foods, although most are isolated from kimchi, and research on the lactic acid bacteria in fermented seafood is insufficient. This study was therefore conducted to observe changes in bacterial flora according to the culture date of lactic acid bacteria in the fermentation of traditional Korean Gajami Sikhae produced in Pohang and to isolate the bacteria of probiotic value. The bacteria were periodically isolated and identified from date of preparation to 50 days after preparation to investigate which Lactobacillus are involved in Gajami Sikhae. As fermentation progressed, it was confirmed that Pediococcus sp. and Lactobacillus sp. participate predominantly in the early and later periods of fermentation, respectively. During the entire fermentation period, 170 isolates were screened, and the following five species were found to be involved: Pediococcus pentosaceus, Pediococcus inopinatus, Leuconostoc mesenteroides, Lactobacillus brevis, and Lactobacillus plantarum. Five strains of these species were selected through acid and bile tolerance tests, and their coaggregation, autoaggregation, hydrophobicity, antibacterial, and antioxidant activities were then evaluated. As a result, it is thought that L. brevis GS1022, which has excellent digestive fluid resistance, and P. inopinatus GS316, which has excellent cohesiveness, may be useful as probiotic strains.