• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.77-84
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• 1988

The effect of chronic ethanol consumption on the concentration of minerals in tissues and serum was studied in growing broiler chicks. Four different groups of the chicks were fed mixtures of 0(control), 1,2 and 3% ethanol and water respectively for 7 weeks. Body weight gain in 1% ethanol group and liver weight in 3% ethanol group were significantly higher than those of control. Mg, K, Mn, and Zn concentrations in liver were higher in ethanol groups than those in control. In ethanol groups, femoral muscle Mg level was increased while its Na concentration was decreased. The concentrations of Ca, Mg and Na in serum were higher in 3% ethanol group than those in control, 1 or 2% ethanol groups. In femur, Zn and Fe levels in 1% ethanol group and Mn concentration in 2 or 3% ethanol groups were increased. But its weight, length, and ash content were not affected by ethanol intake.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.642-647
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• 2003

In order to investigate utilization possibility of persimmon peel as a source of vinegar, we had been examined the alcohol and acetic acid fermentations of persimmon peel. In the first stage, alcohol fermentation, alcohol content was maximum value (8.22%) in 12.43 mL/g of added water, $12.41^{\circ}Brix$ of initial sugar content and 48.05 hr of fermentation time. Acidity was minimum value (0.30%) in 12.18 mL/g of added water, $13.72^{\circ}Brix$ of initial sugar content and 46.22 hr of fermentation time. In the second stage, acetic acid fermentation, acidity was maximum value (6.40%) in 2.02% of initial acidity, 67.98 rpm of agitation rate and 6.94 day of fermentation time. Browning color was minimum value in 1.50% of initial acidity, 150.0 rpm of agitation rate and 6.0 day of fermentation time. To manufacture persimmon vinegar using persimmon peel, in the first stage, optimal alcohol fermentation conditions was 12mL/g in added water, $12^{\circ}Brix$ in initial sugar concentration and 48 hr in fermentation time. In the second stage, optimal acetic acid fermentation conditions was 1.8% in initial acidity, 70 rpm in agitation rate and 6 day in fermentation time using Acetobacter sp. PA97.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.

• Food Science and Preservation
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• v.17 no.2
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• pp.174-181
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• 2010

The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.421-425
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• 1985

The changes of pectic substances during baking at $175{\sim}180^{\circ}C$ for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing.

• Proceedings of the Korean Nutrition Society Conference
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• 1996.06b
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• pp.58-58
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• 1996

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.8-14
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• 1985

In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.

• Food Science and Preservation
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• v.9 no.2
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• pp.179-183
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• 2002

This study was carried out to set up alcohol fermentation condition for uncooked corn. Response surface methodology(RSM) was applied to optimize and monitor the alcohol fermentation condition with uncooked corn. The optimal yeast strain for fermentation of uncooked corn was Saccharomyces cerevisiae GRJ. The polynomial equation for alcohol contents, brix, pH and total acidity showed 0.8852, 0.9202, 0.8806 and 0.9940 of R$^2$, respectively. The optimal rendition for maximum alcohol contents were 0.18%(w/w) of enzyme concentration and 180%(v/w) of added water content. Predicted values at optimum alcohol fermentation condition agreed with experimental value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• The Journal of Dong Guk Oriental Medicine
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• v.9
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• pp.111-125
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• 2000

Galwhahaejungtang has been used to alcoholic disease. Object of This study is examining the effect of Galwhahaejungtang and exercise on variation of total cholesterol, HDL-cholesterol, triglyceride, free fatty acid, BUN, Creatinine in rat with alcohol administration. METHODS AND MATERIALS Fifty four rats were divided into four groups. 1. The group of rat with alcohol administration and no treatment 2. The group of rat with alcohol and Galwhahaejungtang administration 3. The group of rat with alcohol administation and exercise 4. The group of rat with alcohol, Galwhahaejungtang administration and exercise Serum of rat were obtained after 2 weeks and 4 weeks. RESULTS 1. The level of total cholesterol was decreased in the group of rat with Galwhahaejungtang administration and exercise after 2 weeks. After 4 weeks, the level of total cholesterol was significantly decreased in the group of rat with Galwhahaejungtang administration and exercise. 2. The level of HDL-cholesterol was significantly increased in the group of rat with exercise after 2 weeks. After 4 weeks, the level of HDL-cholesterol was significantly increased in the group of rat with no treatment and with Galwhahaejungtang administration. 3. The level of try glyceride was significantly decreased in the group of rat with exercise after 2 weeks. After 4 weeks, the level of tryglyceride was significantly decreased in the group of rat with Galwhahaejungtang administration. 4. The level of free fatty acid was significantly decreased in the group of rat with Galwhahaejungtang administration after 2 weeks. After 4 weeks, the level of free fatty acid was significantly decreased in the group of rat with Galwhahaejungtang administration and with Galwhahaejungtang administration and exercise. 5. The level of BUN was significantly decreased in the group of rat with Galwhahaejungtang administration and exercise after 2 weeks. After 4 weeks, the level of BUN was significantly decreased in the group of rat with exercise. 6. The level of creatinine was significantly decreased in the group of rat with Galwhahaejungtang administration and exercise. After 4 weeks, the level of creatinine was significantly decreased in the group of rat with exercise and with Galwhahaejungtang administration and exercise. CONCLUSION Based on these results, it is considered that Galwhahaejungtang administration and exercise has an accelerating effect on alcohol metabolism.