• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.337-340
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• 2005

Fourteen strains out of fifty six strains of lactic acid bacteria isolated from Kimchi showed a resistance to artificial gastric juice. In particular, lactobacilli AK 3, AK 7, BK 28, and DK 37 showed a strong resistance and their viable cell counts of the initial stage were no change after the 2 hours cultivation in an artificial gastric juice. All five lactic acid bacteria were used as starters in producing yogurts. The physicochemical characteristics of yogurts were examined. The original pH, titratable acidity, visicosity and viable cell counts of yogurts were $3.78{\sim}4.32,\;0.96{\sim}1.41%,\;1,659{\sim}2,348\;cps\;and\;1.1{\times}10^9{\sim}2.1{\times}10^9cfu/mL$, respectively. The ${\beta}-galactosidase$ activity reached maximum at 48 hr, and reduced gradually during incubation.

• Food Science and Preservation
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• v.12 no.4
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• pp.402-410
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• 2005

In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and $10\%$ (w/v), sugar content of fermentation media was adjusted to 24-25 $^{\circ}$Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of $15.8\%$ in $10\%$ of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 $^{\circ}$Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of $10\%$(w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583).

• Food Science and Preservation
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• v.24 no.3
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• pp.387-393
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• 2017

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.1-6
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• 2006

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.421-429
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• 1998

The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchukimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation.

• Food Science and Preservation
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• v.23 no.6
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• pp.825-831
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• 2016

This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS ($554{\pm}2.64mg/g$) was higher than that of RVS water extract ($145{\pm}3.47mg/g$). 70% ethanol extract ($1103{\pm}6.42mg/g$) of RVS showed higher content in the total flavonoids ($37{\pm}2.30mg/g$) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.229-235
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• 2004

A study was conducted to examine the effect of dietary supplementation of multiple probiotics (EM) on growth performance, blood cholesterol, intestinal micro flora, and fecal gas emission in broiler chicks. A total of 450 one day old male broiler chicks (Ross $\times$ Ross) were divided into six treatments with five replications in each treatment for five weeks. Treatments were factorially designed with two levels of diet containing probiotics (DW; 0, $0.2\%$) and three levels of drinking water containing probiotics (DW; 0, 0.01, $0.1\%$). Basal diets contained $21.5\%$ CP and 3,100 kcal/kg ME for starting and $19\%$ CP and 3,100 kcal/kg ME for finishing period. Weight gain, feed intake, and feed conversions of birds fed with probiotics were not significantly different between Ds. Total cholesterol and triglyceride levels were significantly lower (P<0.05) in birds fed with DW $0.01\%$ or $0.1\%$ compared with no probiotics group, but there was no significant difference between D treatments. The number of E. coli, Salmonella and Lactobacillus in the ileum and cecum of the birds fed multiple probiotics were not significantly different from those of no probiotic groups. There were no significant differences in the $CO_2$ gas emissions of fecal between birds fed with Ds or among birds fed with DW. However, $NH_3$ gas emissions of DW $0.1\%$ were significantly lower (P<0.05) than DW $0\%$. In the results of this study, supplementation of probiotics tended to decrease the serum cholesterol and triglyceride compared to those of control groups and reduction of fecal $NH_3$ gas emission.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.991-995
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• 2013

This study was conducted to develop an edible culture media with various types of cereals and soybeans for the pre-cultivation of lactic acid bacteria (LAB). To manufacture the edible culture media, LAB enrichment media were prepared using cereals such as brown rice (including germinated brown rice, glutinous brown rice, and germinated glutinous brown rice), yellow soybeans (including yellow soybeans, hulled yellow soybeans, germinated yellow soybeans, hulled and germinated yellow soybeans), and black soybeans (black soybeans, hulled black soybeans, germinated black soybeans, hulled and germinated black soybeans). Seven species of LAB were used in the experiment: Lactobacillus (Lb.) farciminis, Lb. homohiochii, Lb. pentosus, Lb. plantarum, Leuconostoc (Leu.) paramesenteroides, Leu. citreum, and Leu. lactis. For edible culture media from cereals, the average viable cell count of the seven starter cultures was 7.6~8.0 log CFU/mL, while that of the MRS culture medium, a synthetic medium, was 9.2 log CFU/mL; thus proliferation was lower by about 1~2 log CFU/mL in starter cultures from cereals compared to the synthetic medium. In the case of the edible culture media from soybeans, most bacteria showed higher proliferation in the hulled and germinated soybean media. In particular, Lb. plantarum showed the highest cell count at 10.08 log CFU/mL. In the case of edible culture media from black soybeans, the proliferation rate was higher in the hulled and germinated black soybean medium. Lb. homohiochii showed the highest proliferation in the hulled and germinated black soybean medium at 9.90 log CFU/mL. All results show that edible culture media using cereals and soybeans are generally good for LAB. Especially, hulled and germinated black soybeans are optimal for the pre-cultivation of LAB medium.

• Food Science and Preservation
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• v.24 no.5
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• pp.707-713
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• 2017

The objective of this study was to select yogurt starter from Korean traditional fermented foods. The 2 strains (KM24, KM32) among 50 strains of isolated lactic acid bacteria selected as starter based on milk clotting ability, antimicrobial activity against various pathogens, tolerance in artificial gastric and bile juice and growth in 10 % skimmed milk. The strains were identified as Lacobacillus plantarum (KM32) and Pediococcus pentosacesus (KM24) by 16S rRNA gene sequencing. Viable cell number of yogurt fermented with mixed strains (KM24 and KM32) was 9.66 log CFU/mL after fermentation for 48 h and maintained $10^9CFU/mL$ during fermentation for 72 h at $37^{\circ}C$. The pH and titratable acidity of mixed cultured yogurt were 4.25% and 0.83% after fermentation for 48 h at $37^{\circ}C$, respectively. The physico-chemical characteristics of mixed cultured yogurt after fermentation for 48 h were $38.45{\mu}g/mL$ (polyphenol content), 48.57% (DPPH radical scavenging activity) and 465.40 cp (viscosity), respectively. The mixed cultured yogurt maintained $10^9CFU/mL$ of lactic acid bacteria during storage 10 days at $4^{\circ}C$. The viable cell number of yogurt prepared with mixed culture(KM32+KM24) maintained higher and than that of control (L. casei) during storage. These results indicated the potential use of selected strains (KM32+KM24) isolated from kimchi as a yogurt starter with strong acid tolerance and probiotics properties.