• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.509-515
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• 1999

Lactic acid bacteria (LAB) fermented foods were prepared from egg white powder (EWP), casein and growth stimulating agents (GSA). The effects of GSA on acid production and growth of Lactobacillus were studied. The effects of GSA on sensory properties and viscosity of LAB fermented foods were also studied. Acid production by Lactobacillus was stimulated by addition of GSA (0.3% or 1%, W/V). Although stimulating effect differed among each GSA, some GSA increased the acidity up to the level of fermented milk. However, stimulating effect of GSA on viable cells was not noticeable. Acid production by L. acidophilus was generally higher than other Lactobacilli. The optimum concentration of GSA added to substrate was 1% (W/V). Sensory evaluation showed that the optimum fermentation time was 18hr. The sensory properties of GSA samples were evaluated as slightly lower than that of fermented milk because GSA samples showed whey separation and taste and smell of GSA. Apparent viscosity of GSA samples was significantly lower than that of fermented milk and control sample (p<0.05). There was no significant difference of apparent viscosity among GSA samples. GSA samples, fermented milk and control sample showed thixotropic flow characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.408-413
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• 2005

Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• 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.

• Food Science and Preservation
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• v.14 no.2
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• pp.188-193
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• 2007

The purpose of this study was to isolate lactic acid bacteria, useful in the fermentation industry from Hahyangju Nuruk. Five strains were isolated, and identified as Lactobacillus based on growth inhibition by 10% (v/v) alcohol at pH 4.0. Isolated strains were identified to species, and named Lactobacillus plantarum L-3, L. sakei L-10, and L. curvatus strains L-8, L-11, and L-12. Morphological characteristics, physiological data, carbohydrate fermentation patterns, and 16S rRNA sequence data, were all used to characterize the bacterial isolates. L. plantarum L-3 showed the highest lactic acid productivity of all isolates, but grew only poony in the presence of 10% (v/v) alcohol at pH 4.0. The other strains exhibited lower lactic acid productivity than did L. plantarum L-3 and did not grow in the presence of 10% (v/v) alcohol at pH 4.0. The optimal temperature and pH for lactic acid production were $30^{\circ}C$ and pH 6.0 7.0, respectively. The lactic acid productivity of L. plantarum L-3, L. sakei L-10 and the three L. curvatus strains L-8, L-11, and L-12 were (% v/v of culture supematant) 1.55, 1.0, 1.06, 1.0, and 0.99, respectively, at $30^{\circ}C$ and pH 6.0. While L. plantarum L-3 suffered growth inhibition in the presence of 10% (v/v) alcohol, growth of the other strains was inhibited at 8% (v/v) alcohol.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.84-84
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• 2003

고분자 키토산(분자량 약 800,000)을 농도별(0%, 0.1%, 0.2%, 0.3%)로 김치를 제조하여, pH, 적정산도, 총균수, 젖산균 수, 대장균군 수 및 관능검사를 조사한 결과는 다음과 같이 나타났다. 1. 키토산 무첨가 김치는 발효 후 6일경에 pH가 초기 5.4에서 4.1로 급격히 떨어졌으며 그 후부터는 천천히 떨어져 발효 후 약 15일 경과 후에는 3.9로 나타났다. 그러나 0.1%, 0.2% 및 0.3% 고분자 키토산을 첨가한 김치에서는 초기 pH 5.38, 5.30 및 5.28에서 6일경에는 pH가 0.1%, 0.2% 및 0.3% 고분자 키토산에서 4.23, 4.34 및 4.47로 각각 나타났다. 15일 경과 후에는 0.1% 고분자 키토산 김치는 키토산 무첨가 김치와 거의 같은 pH인 3.9로 나타났으나 0.2%와 0.3% 고분자 키토산 김치의 pH는 3.90보다 높은 4.10, 4.10으로 각각 나타났다. 2. 각 김치 종류별 적정산도를 측정한 결과는 발효초기에 모든 구가 0.72%로 나타났으며, 발효 후 6일 경에서는 키토산 무첨가, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 적정산도는 각각 2.16%, 2.00%, 1.70% 및 1.30%로 나타났다. 그리고 15일 경과 후에는 키토산 무첨가 김치의 적정산도가 2.25%이였으나 0.1%, 0.2% 및 0.3% 고분자 키토산 김치는 각각 2.26%, 2.24 및 2.22%로 나타났다. 3. 발효가 진행 중에 총균수를 측정한 결과 시간과 더불어 총균수가 모든 구에 있어서 서서히 증가하였고 발효초기의 모든 김치구의 총균수는 2.5X105∼5.4X106 cfu/g 범위였으며, 김치 맛이 들기 시작한 6일경에서의 각 구별 총균수는 키토산 무첨가 김치가 2.4X109 cfu/g이였구 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 총균수는 각각 1.2X109 cfu/g, 4.0X108 cfu/g 및 1.1X107 cfu/g으로 나타났다. 그리고 김치가 완전히 익은 15일 후에는 무첨가 김치, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 총균수는 5.4X107 cfu/g, 3.3X107 cfu/g, 1.8X108cfu/g 및 4.2X108 cfu/g로 나타났다. 4. 발효가 진행 중에 젖산균 수를 측정한 결과 시간과 더불어 젖산균 수가 모든 구에 있어서 서서히 증가하였으며, 발효초기의 모든 김치구의 젖산균 수는 2.0X104∼2.7X106 cfu/g 범위였으며 김치 맛이 들기 시작한 6일경에서의 각 구별 젖산균 수는 키토산 무첨가 김치가 3.2X108 cfu/g이었고, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 젖산균 수는 각각 1.6X108 cfu/g, 13X108 cfu/g 및 9.6X107 cfu/g으로 나타났다. 그리고 김치가 완전히 익은 15일 후에는 무첨가 김치, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 젖산균 수는 5.4X107 cfu/g, 3.3X107 cfu/g, 8.6X106 cfu/g 및 2.6X106 cfu/g로 나타났다. 5. 발효가 진행 중에 대장균 군 수가 시간과 더불어 대장균군 수가 모든 구에 있어서 6일까지는 서서히 증가하다가 그 후부터는 대장균 군 수가 감소하였다. 즉, 발효초기에는 모든 구가 2.0X104∼4.0X105 cfu/g이었고, 6일 경에는 8.9X104∼4.5X105 cfu/g로 약간 증가하였으며 15일후에는 키토산 무첨가 김치가 2.0X102 cfu/g이었으며, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 대장균군 수는 각각 2.0X102 cfu/g, 1.1X102 cfu/g 및 4.0X101 cfu/g로 점점 감소하였다. 6. 관능검사 결과는 키토산 무첨가 김치와 0.1% 첨가 김치는 유사한 선호도를 나타내어 0.1% 첨가 김치가 기능성과 보존성을 높여줄 뿐만 아니라 선호도도 높은 것으로 나타났다.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.443-452
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• 2002

The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.630-636
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• 2020

Listeria monocytogenes (L. monocytogenes) was responsible for several recall cases owing to its incidence in mushrooms exported from the Republic of Korea. In this study, we investigated the survival of L. monocytogenes in enoki mushroom (Flammulina velutipes) at different temperatures and the antilisterial effect of its organic acids. Enoki mushrooms were innoculated with L. monocytogenes (initial concentration 4.5 log CFU/g) and stored at 1-35℃, No growth of L. monocytogenes in enoki mushrooms was observed at 1℃ for 30 days. 3.0 log CFU/g growth of L. monocytogenes was also achieved after 36 h and 24 h at 30℃ and 35℃, respectively. To evaluate the antilisterial effect of the organic acids (acetic acid, lactic acid, malic acid), enoki mushrooms were treated with 1-3% of each acid for 10-30 min. The efficacy of malic acid and lactic acid was significantly higher than that of acetic acid. Over 3.0 log reductions were observed when L. monocytogenes in enoki mushrooms was immersed in 3% lactic acid and malic acid over 10 minutes or more. Therefore, it is necessary to keep enoki mushrooms at 1℃ during the export process and treat them with 3% lactic acid and malic acid for 10 min prior to consumption.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.88-93
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• 2005

The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.140-146
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• 1983

Considering fermented sardine with $20\%$ salt as a reference, the fermented sardines were prepared with 8 or $10\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol and $6\%$ ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about $58\%$ of the total free amino acids while histidine and taurine occupied about $93.3\%$ of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of $0.02\%$ BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.