• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.369-374
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• 2018

In this study, Lactobacillus brevis SM61 from traditional Kimchi was used for fermentation of aqueous extract of P. brevitarsis larva and mountain ginseng. As measured by MTT assay, aqueous extract of P. brevitarsis larva and fermented mixture of aqueous extract and mountain ginseng did not show specific cellular toxicity in RAW264.7 cells until a concentration of $5-1000{\mu}g/mL$. The polyphenol contents was highest in the fermented mixture of aqueous extract and mountain ginseng. DPPH radical scavenging activity was stronger in the fermented mixture of aqueous extract and mountain ginseng than the aqueous extract. Also, antibacterial activity was tested against E. coli, L. monocytogenes and S. aureus. The fermented mixture of aqueous extract and mountain ginseng showed antibacterial activity against the tested bacteria. Therefore, L. brevis SM61 as a starter might be used to improve functionality of P. brevitarsis larva.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.120-126
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• 1989

Streptococcus diacetylactis and Leuconostoc cremoris were isolated from commercial culture and the effects of culture conditions on the diacetyl production by these strains and their mixture(1:1) were investigated. Optimum temperatures and culture times for the diacetyl production by Str. diacetylactis, Leu, cremoris and their mixture were 60hr at $22^{\circ}C$(diacetyl content, 2.24ppm), 48hr at $22^{\circ}C$(2.29ppm) and 48hr at $22^{\circ}C$ (2.21ppm), respectively Optimum initial pH for the diacetyl production by Str. diacetylactis, Leu. cremoris and the mixture were all 4.8(4.32, 6.66, 7.30ppm, respectively) and optimum sodium citrate concentrations(%, w/v) were 0.30(2.58ppm), 0.1(2.54ppm) and 0.1(2.52ppm), respectively. The diacetyl contents were gradually increased according as inoculation rates(%, w/v) were increased. The amounts of diacetyl produced under optimum conditions at 24hr incubation by Str. diacetylactis, Leu. cremoris and the mixture were 4.40, 6.59 and 7.25ppm, respectively. The most effective factor affecting diacetyl production under optimum condition was pH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1036-1041
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• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.725-732
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• 2015

This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.3
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• pp.201-210
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• 2017

Scutellariae baicalensis (S. baicalensis) has been traditionally used for anti-inflammatory effect. This study was designed to compare the antioxidant and whitening effects of S. baicalensis extract and its fermented extract by Leuconostoc mesenteroides (L. mesenteroides). Fermented extract of S. baicalenins was prepared by inoculation of L. mesenteroides after the extraction procedure with 70% ethanol. S. baicalensis extract and its fermented extract was investigated via high-performance liquid chromatography (HPLC). Simultaneous qualitative analysis of two bioactive components; baicalin and baicalein was achieved by comparing their retention times ($t_R$) and UV spectra with those of the standard components. Cell viability test results indicated that both S. baicalensis extract and its fermented extract were non-toxicity. In DPPH radical scavenging ability, $SC_{50}$ values of the fermented extract was $34.43{\mu}g/mL$ as a result of more effective than S. baicalensis extract. In nontoxic concentration rage, fermented extract of S. baicalensis showed strong melanin production inhibitory effect in ${\alpha}$-melanocyte stimulating hormone (MSH)-stimulated B16F10 cell ($IC_{50}=68.17{\mu}g/mL$). These results suggested that fermented extracts of S. baicalensis has considerable potential as a cosmetics ingredient with an antioxidant and anti-wrinkle and whitening effects.

• Food Science and Preservation
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• v.10 no.2
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• pp.175-181
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• 2003

Yogurt base was prepared from skim milk supplemented with sweet persimmon powder at the levels of 4% and 7％ and was fermented with Lactobacillus acidophillus. Sweet persimmon powder contained protein 2.2%, fat 30.5%, carbohydrate 56.6% and ash 2.5%, Quality characteristics of prepared yogurt were evaluated for acid production(pH), visible cell numbers, sensory property and oganic acid compositions during fermentation. Lactic acid content in yogurt supplemented with sweet persimmon powder was higher (1.12%∼l.21%) than that (1.05%) in yogurt made with only skim milk after 24 hours fermentation. The sensory score was higher yogurt made with skim milk than yogurt supplemented with sweet persimmon powder in taste, texture and overall acceptability. However, the acid production in yogurt supplemented with sweet persimmon powder were not significantly difference compared to yogurt made with skim milk The antioxidative activity by DPPH(a-a'-diphenyl-${\beta}$-picrylhydratyl) method in yogurt supplemented with sweet persimmon powder and yogurt made with skim milk were higher than BHT 0.005 ％ used as control.

• Food Engineering Progress
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• v.13 no.3
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• pp.183-189
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• 2009

Lactobacillus sakei B2-16 producing high level of $\gamma$-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.

• Food Science and Preservation
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• v.6 no.4
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• pp.514-520
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• 1999

Changes in pH, titratable acidity, CO$_2$production, reducing sugar, and lactic acid bacteria of fresh kimchi juice supplemented with combinations of 3 lactic acid bacteria and germanium(Ge)-132 or fructooligosaccharide(FO) during fermentation at 30$^{\circ}C$ were investigated to assess the potential for extending the shelf life and enhancing the functional properties in kimchi. In kimchi juice containing Ge-132, sample(I) (inoculated with a mixture of bacteriocin-producing SNF-13 strain and E. faecium) exhibited that the amounts of organic acid and evolved CO$_2$gas were lower than those of the other starter samples(II-IV). The growth of lactic acid bacteria naturally present in kimchi juice, particularly Lb. plantarum and Leu. mesentroides, may be inhibited due to competition of the isolated SNF-13 strain and E. faecium by Ge-132. During fermentation of kimchi juice containing FO sugar, the contents of organic acid and evolved CO$_2$gas On juice broth with 4 starters were predominantly higher than those of control and Ge-132 groups, and then the growth of lactic acid bacteria originated from kimchi ingredients was thought to be markedly accelerated. Our results indicated that functional properties like the extension of shelf life and increase of biological activity in kimchi were enhanced by adding Ge-132 and bacterium-producing lactic acid bacterium, which were resistant to organic acid and stimulated by Ge-132.

• Journal of Life Science
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• v.28 no.12
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• pp.1438-1447
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• 2018

We investigated the anti-inflammatory activities of various organic solvent extracts with and without Lactobacillus plantarum fermentation of Aralia continentalis Kitagawa which has hypotensive effects in addition to excitatory effects on the central nervous system. It has been used to treat arthritis, colds, neuralgia, rheumatism, and itchy skin. Our extracts were tested for their anti-inflammatory potential on NO production and the expression of inflammatory factors in lipopolysaccharide-stimulated RAW264.7 macrophages. Extracts with and without L. plantarum fermentation were prepared using water, ethanol, hexane, ethyl acetate, and butanol. The RAW264.7 cells were tested for toxicity and the anti-inflammatory activity of each extract was determined at a concentration with no toxicity to the cells. The extracts used in this study significantly inhibited both the production of NO and the mRNA expression of COX-2 and iNOS, the major inflammatory factors. The production of inflammation-related cytokines $IL-1{\beta}$, IL-6, and $TNF-{\alpha}$ was also significantly reduced. These results suggest that the extracts involving fermentation by L. plantarum can inhibit cytokines by controlling the expression of inflammatory cytokine genes. It is considered that the water, ethanol, and butanol extracts after fermentation with L. plantarum could be useful as functional natural materials with anti-inflammatory effects.

• Korean Journal of Heritage: History & Science
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• v.45 no.2
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• pp.100-113
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• 2012

The tombstone of Yi Chungmugong in the Joseon Dynasty located Namhae, Gyeongnam is consisted of sandstone. The Bisin and Bijwa of the tombstone have narrow range of magnetic value less than $0.2({\times}10^{-3}SI\;unit)$ and the Isu covered pigment on surface also has same magnetic susceptibility range. Therefore, the composition of all tombstone have similar lithological characteristics. The side of the tombstone appeared fine-grained sandstone to coarse-grained graywacke boundary clearly and back of tombstone observed lamination. Especially deterioration type is concentrated in front and back of the tombstone blistering (8.2% of back), scaling (10.2% of back), granular disintegration (28.1% of back) and discoloration (53.5% of front). Results of contaminants analysis, the front of the Bisin separated in 3 type of surface - granular disintegration-scaling. Among this area, surface detected Ca, S and Cl in high density, but these contaminants elements have more lower detect density from surface to granular disintegration. By contrast, on scaling area, these components are almost not detected, but Fe, K consisted of rock forming elements are detected. It is necessary to conservation and treatment of Yi Chungmugong tombstone in continuously, and salt cleaning on surface also needed. So through activity of conservation and restoration, epigraph preserved for their worth.