• Food Science and Preservation
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• v.13 no.6
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• pp.754-761
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• 2006

This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.721-728
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• 2005

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1708-1714
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• 2015

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.396-400
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• 2009

Dodok (Codonopsis lanceolata Bench. et Hook) root contains abundant pharmaceutical substances and is widely used as a food and a medicinal herb. To identify the major components, fermented Codonopsis lanceolata was analyzed for its chemical compositions prior to their pharmaceutical substances, which were used as the fundamental data. The contents of carbohydrate, crude protein, crude lipid and ash are 79.3%, 13.0%, 2.40% and 5.3%, respectively. The calories of fermented Codonopsis lanceolata was 390.5 kcal. Total dietary fiber was 47.4% of total carbohydrates. The protein was composed of 18 different amino acids. The contents of essential and non-essential amino acids were 8,118.18 mg and 10,913.42 mg. The K was the largest mineral followed by P, Ca and Mg, which means fermented Codonopsis lanceolata is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 37.76%, 3.84%, and 35.64%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of crude saponin in fermented Codonopsis lanceolata was 60.1 mg/g. It is expected that a follow up study on fermented Codonopsis lanceolata through development and evaluation of processed foods for their functional properties would provide useful information as a source of medicinal foods.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.81-90
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• 2012

This study was evaluated high end research grade Near infrared spectrophotometer (NIRS) to low end popular field grade multiple Near infrared spectrophotometer (NIRS) for rapid analysis at forage quality at sight with 241 samples of Italian ryegrass silage during 3 years collected whole country for evaluate accuracy and precision between instruments. Firstly collected and build database high end research grade NIRS using with Unity Scientific Model 2500X (650 nm~2,500 nm) then trim and fit to low end popular field grade NIRS with Unity Scientific Model 1400 (1,400 nm~2,400 nm) then build and create calibration, transfer calibration with special transfer algorithm. The result between instruments was 0.000%~0.343% differences, rapidly analysis for chemical constituents, NDF, ADF, and crude protein, crude ash and fermentation parameter such as moisture, pH and lactic acid, finally forage quality parameter, TDN, DMI, RFV within 5 minutes at sight and the result equivalent with laboratory data. Nevertheless during 3 years collected samples for build calibration was organic samples that make differentiate by local or yearly bases etc. This strongly suggest population evaluation technique needed and constantly update calibration and maintenance calibration to proper handling database accumulation and spread out by knowledgable control laboratory analysis and reflect calibration update such as powerful control center needed for long lasting usage of forage analysis with NIRS at sight. Especially the agriculture products such as forage will continuously changes that made easily find out the changes and update routinely, if not near future NIRS was worthless due to those changes. Many research related NIRS was shortly study not long term study that made not well using NIRS, so the system needed check simple and instantly using with local language supported signal methods Global Distance (GD) and Neighbour Distance (ND) algorithm. Finally the multiple popular field grades instruments should be the same results not only between research grade instruments but also between multiple popular field grade instruments that needed easily transfer calibration and maintenance between instruments via internet networking techniques.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.383-389
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• 2017

This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Journal of Life Science
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• v.28 no.11
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• pp.1347-1353
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• 2018

The fermentation of non-digestible soy meal can convert polysaccharides into many compounds that have a wide variety of biological functions. Bacillus strains are capable of hydrolyzing non-digestible saccharides, such as melibiose, raffinose, and stachyose, found in soy meal components. A highly active ${\alpha}$-galactosidase (${\alpha}$-d-galactoside galactohydrolase, EC 3.2.1.22) was isolated from a bacterium in a traditional Korean fermented medicinal herb preparation. The isolate, T2-16, was identified as Bacillus coagulans based on its 16S rRNA sequence and biochemical properties, and the strain was named Bacillus coagulans NRR-1207. When incubated in 10%(w/v) skim milk, Bacillus coagulans NRR1207 caused a decrease in the pH of the culture medium, as well as an increase in titratable acidity and viable cell counts. This strain also showed higher activities of ${\alpha}$-galactosidase, ${\beta}$-galactosidase, ${\alpha}$-glucosidase, naphthol-AS-BO-phosphohydrolase, and acid phosphatase when compared to other enzymes. It hydrolyzed oligomeric substrates, such as raffinose and stachyose, and liberated galactose, indicating that the Bacillus coagulans NRR1207 ${\alpha}$-galactosidase hydrolyzed the ${\alpha}$-1,6 glycoside linkage. These results suggest that the decreased stachyose and raffinose contents observed in fermented soy meal are due to this ${\alpha}$-galactosidase activity. Bacillus coagulans NRR1207 therefore has potential probiotic activity and could be utilized in feed manufacturing, as well as for hydrolyzing non-digestible soy meal components.

• Journal of Life Science
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• v.29 no.2
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• pp.239-247
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• 2019

The aim of this study was to improve the efficacy and functionality of Viola mandshurica (VM). A water suspension of VM power was fermented for 72 hr with Bacillus methylotrophicus CBMB205 (BM) and Leuconostoc pseudomesenteroides NRIC1777 (LP) isolated from kimchi. The antioxidant activity and reducing power of fermented VM, its total phenolic and flavonoid compounds, as well its inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase were determined and compared to those of non-fermented VM (NVM), a negative control. The total phenolic and flavonoid compounds of VM fermented with BM and LP were higher than those of NVM by 1.4, 1.17, and about 3 times. There was no difference in 2, 2'-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity between fermented VM and NVM. However, there was a 2.1- and 1.6-fold increase in 2, 2'-azino-bis-(3-ethylbenzothzoline-6-sulfonic acid) (ABTS) radical scavenging activity in VM fermented with BM and LP, respectively. The reducing power of BM was 1.6 times as high as NVM, but no significant difference was found between LP and NVM. Fermented VM's inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase was much higher than that of NVM. Fermenting VM with BM was superior to fermenting it with LP, except flavonoid content. Taken together, VM fermented with BM could be used as a functional food and as an additive to cosmetics.