• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.602-611
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• 2015

Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds, and antioxidant activity than other berries. The aim of this study is to characterize the content of aronia makgeolli prepared with the additive method such as fresh-type and crushed-type and to investigate the effect of aronia on the quality of makgeolli at $25^{\circ}C$ for 8 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content, and sensory testing were determined. The pH values were 3.9~4.2 in fresh aronia makgeolli (the fresh group), and 3.6~3.9 in crushed aronia makgeolli (the crushed group). The total acidity of all samples gradually increased during the fermentation period. The ethanol content was 10~15% after the second stage of fermentation, and was reduced followed by an increase in the addition rate of aronia, showing the lowest values in 50% crushed aronia makgeolli. As the aronia content increased, both the antioxidant activity and the total polyphenol content significantly increased. In the fresh group, low values were seen in early fermentation, which significantly increased according to the progress of fermentation, while the crushed group showed high values for 6 days. In the sensory evaluation, the color, flavor, bitterness, and overall acceptance of the makgeolli with 30% fresh aronia showed higher values than the control and other samples. In conclusion, the present study suggests that fresh aronia without undergoing the breaking process is a more suitable additive method than the crushed type for antioxidant activity and palatability of aronia makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• KSBB Journal
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• v.25 no.3
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• pp.244-250
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• 2010

This study characterized the anti-Helicobactor pylori activity of Xanthium strumarium L. extract obtained by lactic acid fermentation. The growth of the Lactobacillus strains was typically robust upon lactic acid production in monocultures containing Xanthium strumarium L. extract. Lactic acid fermentation in mixed cultures of Lactobacillus brevis KCTC 3498 and Lactobacillus casei KCTC 3109 produced higher of anti- H. pylori activity than monocultures. Concerning antioxidant activity of fermented extracts, total polyphenol contents were the highest in co-cultures of Lactobacillus brevis KCTC 3498 and Lactobacillus helveticus KCTC 3545. Electron donating ability using diphenyl picryl hydrazyl (DPPH) showed 70% scavenging in Lactobacillus casei KCTC 3109.

• Korean Journal of Microbiology
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• v.53 no.4
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• pp.344-346
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• 2017

Lactobacillus plantarum is widely found in fermented foods and has various phenotypic and genetic characteristics to adapt to the environment. Here we report the complete annotated genome sequence of the L. plantarum strain JBE245 (= KCCM43243) isolated for malolactic fermentation of apple juice. The genome comprises a single circular 3,262,611 bp chromosome with 2907 coding regions, 45 pseudogenes, and 91 RNA genes. The genome contains 4 malate dehydrogenase genes, 3 malate permease genes and various types of plantaricin-synthesizing genes. These genetic traits meet the selection criteria of the strains that should prevent the spoilage of apple juice during fermentation and efficiently convert malate to lactic acid.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• KSBB Journal
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• v.21 no.5
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• pp.366-370
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• 2006

In this research, analysis of UDP-glucose a precursor of ${\beta}$-1,3-glucan by high performance liquid chromatography(HPLC) was established using a reversed phase system. One of key metabolite UDP-glucose was selected and its concentration changes was measured with the change of fermentation conditions. The effects of fermentation conditions with/without nitrogen source for cell growth on ${\beta}$-1,3-glucan production were dependent on the UDP-glucose concentration. The UDP-glucose was synthesized rapidly during cell exponential growth period and maintained high during ${\beta}$-1,3-glucan production period. The UDP-glucose concentration was higher for ${\beta}$-1.3-glucan production fermentor than that for cell growth fermentor. The ${\beta}$-1,3-glucan production was optimal at pH 5.5 and synthesis of ${\beta}$-1,3-glucan was greatest at pH 5.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1090-1096
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• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.3
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• pp.333-339
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• 2011

In the present work, it was attempted to produce $H_2$ from food waste by the two-stage fermentation system. Food waste was acidified to lactate by using indigenous lactic acid bacteria under mesophilic condition, and the lactate fermentation effluent (LFE) was subsequently converted to $H_2$ by photo-fermentation. $Rhodobacter$ $sphaeroides$ KD131 was used as the photo-fermenting bacteria. The optimal conditions for lactate fermentation were found to be pH of 5.5 and substrate concentration of 30 g Carbo. COD/L, under which yielded 1.6 mol lactate/mol glucose. By filtering the LFE and adding trace metal, $H_2$ production increased by more than three times compared to using raw LFE, and finally reached the $H_2$ yield of 3.6 mol $H_2$/mol lactate. Via the developed two-stage fermentation system $H_2$ yield of 5.8 mol $H_2$/mol glucose was achieved from food waste, whose value was the highest that ever recorded.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.616-623
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• 2004

Fermentation characteristics of rice-grape wine with different mixing ratios of rice and grape, rice one vs. grape five (Exp.1), rice two vs. grape five (Exp.2), rice five vs. grape five (Exp.3), and rice five and grape two (Exp.4), were investigated. Final alcohol contents of Exp.4, Exp.3, Exp.2, and Exp.1 were 18.4, 16.0, 14.9, and 12.9%, respectively. Final alcohol content increased with increasing amount of rice. Acidity of four experiments ranged pH 3.4-3.92, and total acidity was 0.52-0.74%. Exp.4, Exp.3, Exp.2, and Exp.1 gave a values of 8.76, 12.77, 12.88, and 23.96, respectively. When different mixing methods were applied to Exp.1, the resulting final alcohol contents of Exp.6 (grape musts periodically added after rice fermentation), Exp.7 (rice and grape simultaneously added and fermented), and Exp.8 (rice added after grape must fermentation) were 2.3-3.2% Bower than that of Exp.1 (grape must added after rice fermentation), and total acidity was 0.72-0.74%. Sensory evaluation comparing conventional red wine and rice-grape wine of Exp.1 showed rice-grape wine was preferred in taste.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.334-340
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• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.