• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1682-1689
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• 2013

The objective of the present study is to elucidate the physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during the fermentation process. Four hundred grams of mulberries (20% of the total amount of rice) were ground and incorporated into the rice solution (3.5 L of distilled water, 2.0 kg of rice, 28.0 g of yeast, and 80.0 g of nuruk). The rice solution was then placed in a water bath set at $28^{\circ}C$ and left to ferment for 7 days. The alcohol contents between the control and mulberry Makgeolli were not significantly different. The pH values of the control and mulberry Makgeolli decreased and the total acidity values were elevated after a 7-day fermentation. In the microbial analysis, the total viable cell count, lactic acid bacteria count and yeast count increased considerably through the 7-day fermentation process. For all the samples, the glucose and succinic acid contents were highest among all free sugars and organic acids, respectively. Forty-eight different volatile compounds were found in all the samples after the 7-day fermentation process.

• Journal of Animal Science and Technology
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• v.53 no.1
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• pp.75-81
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• 2011

This study was designed to investigate the effects of fermented turmeric extract on body weight, abdominal fat mass and biochemical markers related to obesity in rats fed high fat diet. Turmeric and brown sugar was equally mixed and fermented for one year. Wistar rats (weighing about 125 g (15 rats)) were divided into three groups: high fat diet (20.9%) and brown sugar 7.2% (HFD), turmeric powder in replace of corn starch 12.8%, brown sugar 7.2% (TP), fermented turmeric powder 20% (FTP) for four weeks. The final body weight was about 425g. The retroperitoneal fat weights in TP group showed the tendency to decrease regardless of feed intake in the rats. Serum levels of total cholesterol and LDL-cholesterol in the FTP group showed the lowering tendency than those of the HFD group (p<0.05). Serum levels of leptin, adiponectin and aspartate aminotransferase (AST) in the FTP group was significantly (p<0.05) lower than that of the HFD group, and serum level of tumor necrosis factor-$\alpha$ (TNF-$\alpha$) in all the groups were similar. These results suggest that fermented turmeric extract might be effective to prevent obesity in rats fed high fat diet.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.476-479
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• 2007

In order to promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation. Crude protein, crude ash, and dietary fiber contents were highest in the unripened fruit, but decreased thereafter; whereas as moisture and the soluble solid contents showed a reverse pattern. The free sugar concentration of the middle-ripened fruit (0.7 g/100 g) increased as it became a ripened fruit (4.1 g/100 g). Also, the acidity of R. coreanus Miquel was at its highest concentration in the middle-ripened fruit at 3.38%. Seventeen types of amino acids were analyzed from R. coreanus Miquel during maturation. The highest amino acid components in the unripened fruit were aspartic acid (546.55 mg/100 g) and glutamic acid (452.22 mg/100 g). Among the minerals studied during this research, R. coreanus Miquel contained a high level of potassium. The potassium concentrations of the unripened fruit, middle-ripened fruit, and ripened fruit were 306.0, 191.1, and 164.1 mg/100 g, respectively.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.698-705
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• 2016

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.309-314
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• 2006

This study was performed to confirm the physicochemical properties and physiological activities according to cultivar and parts of Ulsan sweet persimmons. The proximate composition of the sweet persimmons was moisture $77.68{\sim}84.65%$, crude ash $0.3{\sim}0.6$, crude fat $0.29{\sim}0.39$ and crude protein $0.52{\sim}0.61%$. Confirmed organic acids and free sugars in sweet persimmons were malic, citric, succinic, and fumaric acids, along with fructose, glucose and sucrose. The major fatty acids were linolenic, vaccenic and palmitic acids. Also, K is the highest mineral in sweet persimmons that accounts for the majority of mineral, more than 60% as $84.9{\sim}103.7mg%$. Contents of vitamin C, total phenolic compounds and flavonoids were the highest in Fuyu peel as 139.91, 169.36 and 60.79mg%, respectively, Electron donating ability and xanthine oxidase inhibition were the highest in Fuyu peel as $30.6{\sim}91.2$ and $26.3{\sim}91.9mg%$, respectively. Nitrite scavenging activity was higher in peel than flesh as $51.0{\sim}76.4mg%$ with slight difference depending on cultivar.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.7-11
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• 2001

The distribution of procymidone in a small vinyl house containing cucumber plants or mimic plants was investigated after application of smoke generator. The deposition of procymidone on glass plate and filter paper was significantly similar to that on cucumber leaves, so that glass plate and filter paper could be substituted for cucumber leaves on deposition studies. The deposition of procymidone was proportional to the horizontally projected area of surface; the deposition on the horizontal surface was maximal, and the deposition was minimal for the perpendicular surface. The amount of deposition on the backside of leaf was less than 5% compared to that on the horizontal surface of leaf. The height of leaf from the floor was not a significant factor influencing on the deposition of procymidone whether leaves were overlapped or not. However, the deposition of procymidone on the overlapped leaves was relatively less than that on the unoverlapped leaves. And the deposition difference depending on the distance between leaves was not observable. Overall, the deposition of procymidone was proportionally increased with the application rate of smoke generator, but the deposition was inversely related to the sum of the total horizontal leaf area of mimic plants and the surface area of floor.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.499-505
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• 2004

The present study was conducted to investigate extraction characteristics and antioxidative activity of Cassia tora L. extracts. Cassia tora L. was extracted by reflux extraction under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability and superoxide dismutase-like ability of Cassia tora L. extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with 50% ethanol of Cassia tora L.. The free sugar contents of Cassia tora L. extracted with water showed the highest value. Cassia tora L. extracts with water included higher contents of free sugar compared with then of the other solvent extracts, 50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Cassia tora L. extracted with 50% ethanol showed the highest value. Cassia tora L. extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.484-490
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• 2004

The present study was conducted to investigate extraction characteristics and antioxidative activity of Schiznadra chinensis extracts. Schiznadra chinensis was extracted by reflux extraction(RE) under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability(EDA) and superoxide dismutase(SOD)-like ability of Schiznadra chinensis extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with water extracts of Schiznadra chinensis. The free sugar contents of Schiznadra chinensis extracted with water showed the highest value. Schiznadra chinensis extracts with water included higher contents of free sugar compared with those of the other solvent extracts,50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Schiznadra chinensis extracted with 50% ethanol showed the highest value. Schiznadra chinensis extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts. The electron donating ability of extracts were 60.87% in water, 57.24% in 50% ethanol, and 55.61% in 75% ethanol.

• Food Science and Preservation
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• v.18 no.5
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• pp.779-785
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• 2011

This study was conducted to investigate and compare the characteristics of alcohol fermentation in oriental melon by different yeast. As a result, no significant difference in pH, total acidity and sugar content was found in alcohol fermentation of oriental melon by different yeast. The pH was shown to be constantly maintained but the total acidity was shown to increase during fermentation process. The sugar content was rapidly decrease starting from 3 day of fermentation, and it was reduced to be approximately 7 oBrix after fermentation. For organic acid content, lactic and citric acid contents were shown to be the highest in all periods of fermentation, which revealed that lactic and citric acid were major organic acids. Free sugar content were shown to gradually decrease during the fermentation and to be rarely detected at 9 days of fermentation. Alcohol content was shown to be 14.20% at (C) S. cerevisiae RC-212, which was the highest content. It was shown to be more than 12% at other periods, which showed that no significant difference in alcohol content was found according to different yeast. For alcohol components, acetaldehyde content was shown to be the highest at (E) S. cerevisiae K1-V1116, and methanol content was shown to be relatively higher at (C) S. cerevisiae RC-212 and (D) S. bayanus EC-1118. N-propanol, 2-methyl-1-propanol and isoamyl alcohol, which belong to fusel oil, were shown to be produced at 3 day of fermentation and gradually increase. These results, no significant difference in physicochemical properties of alcohol fermentation in oriental melon by different yeast.