• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Journal of Life Science
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• v.14 no.5
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• Journal of Life Science
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• v.14 no.4
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• pp.676-682
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• 2004

Nutritional concentrations by chemical analyses of mushroom fermented milk were protein 2.87%, fat 0.09%, carbohydrates 6.0%, dietary fiber 0.3%, lactose 2.01%, sucrose 1.23%, calcium 95.9 mg/100 g and iron 0.08 mg/100 g. The present study was undertaken to investigate the hypoglycemic effects of the equal volume of either water (streptozotocin (STZ)rontrol rats), mushrooms water-extract (STZ-extrart fed rats), mushroom fermented milk product (STZ-mushroom yogurt fed rats) or mushroom fermented milk supernatant (STZ-supernatant fed rats) (10%, v/w), in STZ-induced diabetic rats for 3 week period. The mushroom fermented milk given to the STZ-diabetic rats decreased the blood glucose significantly and increased the blood insulin, compared with the STZ-control rats. The supernatant and mushroom water extract also slightly retarded the development of hyperglycemia in the STZ-diabetic rats. Taken together the results, the mushroom yogurt may have a potential for the hypoglycemic effect in the STZ-diabetic rats.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.471-477
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• 1991

The optimum conditions for the development of a lactic acid beverage from the concentrated whey were studied using reverse osmosis system. For lactose hydrolysis rate and acid productivity, the strain mixture of Streptococcus thermophilus and Lactobacillus bulgaricus was more efficient than that of Streptococcus cremoris and Streptococcus lactis. The titratable acidity was increased at higher LCR (lactose concentration ratio) of whey. However, the higher LCR of whey was, the slower the pH decreasing rate was. The amount of sediment was maximum at LCR of 1.0 : 1 whey, hit there was no sediment at LCR 3.0 : 1 whey after 12 hours. Propylene glycol alginate was the best stabilizer and prevented from sedimentation at the concentation of less than 0.1%. Aspartame as a sweetener of yoghurt flavor had the best palatability.

• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.969-981
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• 2017

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions:The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.331-337
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• 1989

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

• Journal of Life Science
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• v.23 no.5
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• pp.682-688
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• 2013

We investigated a physiological function by fermenting a medicinal mushroom, (Cudrania tricuspidata fruit). A fermentation using lactic acid bacteria and the extracts isolated from 70% ethanol fractionation was included in cultured mouse spleen cells for cytokine secretion. As a result, total polyphenol content improved by 47% by organic acid fermentation. This was regarded as immune activity in fermented C. tricuspidata fruits, as the levels of interleukin (IL)-2 and IL-4 secretion increased. In addition, when the extracts were treated with a stimulant lipopolysaccharide, the secretion of helper T (Th) 1 cytokines IL-2, IL-12, and tumor necrosis factor-${\alpha}$ was suppressed, while the secretion of Th2 cytokines IL-4, IL-5, IL-6, and IL-10 significantly increased. Therefore, this study suggests that fermentative C. tricuspidata fruit extracts can contribute to the suppression of cellular immune reactions induced by the expression of Th1 cells and activation of the expression of Th2 cells inducing humoral immune reactions associated with the antibody generation by B lymphocytes.

• The Journal of the Korean Society for Microbiology
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• v.15 no.1
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• pp.55-62
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• 1980

Eleven strains of lactobacilli were isolated from fermented milk of 9 companies. They were classified 3 strains as L. bulgaricus, 2 strains as L. plantarum, 2 strains as L. cellobiosus, 1 strain as L. lactis, 1 strain as L. acidophilus, 1 strain as L. casei subsp. casei and 1 strain as L. casei subsp. tolerans. And these strains were examined for drug resistance, transferability and transfer frequency of R plasmid. Most of isolates were sensitive to tetracycline(TC), penicillin(PC), and erythromycin(EM), but some strains were resistant to streptomycin(SM), chloramphenicol(CP), ampicillin(AP), kanamycin(KM), and nalidixic acid(NA). All of isolates were resistant to two or more drugs and 6 different drug resistant patterns were found. The most frequently encountered patterns were NA AP CP SM KM(5 strains) followed by NA AP CP KM(2 strains), NA AP CP SM(1 strain), NA AP CP(1 strain), NA CP(1 strain) and NA AP(1 strain). Tranfer experiment of drug resistance showed that of all 11 resistant strains, 9 strains transferred R plasmid determining AP(6 strains) or AP SM(3 strains) to a recipient, E. coli ML 1410 strain with $2.8{\times}10^{-5}-1.5{\times}10^{-1}%$ of transfer frequency. These results indicate that lactobacilli conjugally transfer their resistance to E. coli.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.