• 한국식품조리과학회지
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• 제10권3호
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• 한국식생활문화학회지
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• 제11권5호
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• pp.635-641
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• 1996

As a basic study for preparing pine sprout tea, chemical components in pine sprouts and pine needles were analyzed as follows: In proximate composition the contents of most components except for crude fat were different between in pine sprouts and pine needles. Moisture content in pine sprouts was higher than that in pine needles. Calcium and potassium were major minerals contained in pine sprouts and needles, and their contents in pine needles picked in December were higher than those picked in June. Soluble tannin and vitamin C contents in leaf part of pine sprouts were much higher than those in stem part and their contents in pine needles were increased according to their growth. Free sugars like fructose, glucose and sucrose were contained in both pine sprouts and needles, and their contents in pine sprouts were higher in stem part as compared that in leaf part. Although fourteen kinds of amino acids were detected in pine sprouts and pine needles, their contents were extremely low. Amino acid composition between pine sprouts and pine needles was different each other, but major amino acids contained in them were same, those are acidic amino acids such as aspartic acid and glutamic acid. Amino acid contents in pine needles were increased according to the growth. In fatty acid composition in leaf part of pine sprouts, saturated fatty acid contents were higher than unsaturated fatty acid contents, but in stem part unsaturated fatty acid contents were higher. In pine needles the amount of saturated fatty acid was increased with the growth, but the amount of unsaturated fatty acid was rather decreased.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Journal of Applied Biological Chemistry
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• 제49권3호
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• pp.95-100
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• 2006

Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.

• Journal of Plant Biology
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• 제36권1호
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• pp.113-120
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• 1993

Effects of various NaCl concentrations on salt-tolerant callus of tobacco were investigated. Selection of NaCl-tolerant (S) callus was conducted by subculturing Nicotiana tabacum cv. BY 4 callus in 200 mM NaCl-containing MS medium for more than 18 months. In spite of the long subculture period, characteristics of salt tolerance were maintained very stably. Significant differences were found in ion contents of each callus which was subcultured with treatment of various NaCl concentrations: Na+ and Cl- became higher but Mg2+, Ca2+ and K+ became lower with the increasing external salt contents. Therefore, the ratios of Na+/Ca2+ and Na+/K+ also increased resulting close to those of halophytic property. The contents of chlorophylls and carotenoids in S callus were estimated to 3.1 and 2.9 times more, respectively. than those of non-selected (NS) callus (control). The higher content of external NaCl tended to increase the amount of water soluble proteins and to decrease the amounts of the total sugars, reducing sugars and free amino acids. The activity of peroxidase was increased with higher contents of external NaCl in S callus, but it was maintained at a higher level than S callus at lower NaCl, followed by a subsequent decrease above 80 mM NaCl in NS callus. These results suggest that S callus may have a biological system converting energy source to efficient growth leading to reduction of the growth inhibition under stress environment.

• 한국식품조리과학회지
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• 제24권2호
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• pp.198-205
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• 2008

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

• Journal of Microbiology and Biotechnology
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• 제28권12호
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• pp.1971-1981
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• 2018

In this study, we investigated the altered enzymatic activities and metabolite profiles of koji fermented using varying permutations of Aspergillus oryzae and/or Bacillus amyloliquefaciens. Notably, the protease and ${\beta}$-glucosidase activities were manifold increased in co-inoculated (CO) koji samples (co-inoculation of A. oryzae and B. amyloliquefaciens). Furthermore, gas chromatography-mass spectrometry (GC-MS)-based metabolite profiling indicates that levels of amino acids, organic acids, sugars, sugar alcohols, fatty acids, nucleosides, and vitamins were distinctly higher in CO, SA (sequential inoculation of A. oryzae, followed by B. amyloliquefaciens), and SB (sequential inoculation of B. amyloliquefaciens, followed by A. oryzae). The multivariate principal component analysis (PCA) plot based on GC-MS datasets indicated a clustered pattern for MA and MB (koji samples inoculated either with A. oryzae or B. amyloliquefaciens) across PC2 (20.0%). In contrast, the CO, SA, and SB metabolite profiles displayed segregated patterns across PLS1 (22.2%) and PLS2 (21.1%) in the partial least-square discriminant analysis (PLS-DA) model. Intriguingly, the observed disparity in the levels of primary metabolites was engendered largely by higher relative levels of sugars and sugar alcohols in MA, SA, and CO koji samples, which was commensurate with the relative amylase activities in respective samples. Collectively, the present study emphasizes the utility of integrated biochemical and metabolomic approaches for achieving the optimal permutation of fermentative inocula for industrial koji preparation.

• 동아시아식생활학회지
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• 제18권6호
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• pp.965-973
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• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• Journal of Applied Biological Chemistry
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• 제64권2호
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• pp.141-151
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• 2021

Insects affect crop harvest yield and quality, making plant response mechanisms to insect herbivores a heavily studied topic. However, analysis of plant responses to honeybees is rare. In this study, comprehensive metabolic profiling of Arabidopsis thaliana exposed to honeybees was performed to investigate which metabolites were changed by the insect. A total of 85 metabolites-including chlorophylls, carotenoids, glucosinolates, policosanols, tocopherols, phytosterols, β-amyrin, amino acids, organic acids, sugars, and starch-were identified using high performance liquid chromatography, gas chromatography-mass spectrometry, and gas chromatography-time-of-flight mass spectrometry. The metabolite profiling analysis of Arabidopsis exposed to honeybees showed higher levels of stress-related metabolites. The levels of glucosinolates (glucoraphanin, 4-methoxyglucobrassicin), policosanols (eicosanol, docosanol, tricosanol, tetracosanol), tocopherols (β-tocopherol, γ-tocopherol), putrescine, lysine, and sugars (arabinose, fructose, glucose, mannitol, mannose, raffinose) in Arabidopsis exposed to honeybees were higher than those in unexposed Arabidopsis. Glucosinolates act as defensive compounds against herbivores; policosanols are components of plant waxes; tocopherols act as an antioxidant; and putrescine, lysine, and sugars contribute to stress regulation. Our results suggest that Arabidopsis perceives honeybees as a stress and changes its metabolites to overcome the stress. This is the first step to determining how Arabidopsis reacts to exposure to honeybees.

• 한국버섯학회지
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• 제15권4호
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• pp.229-236
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• 2017

본 연구는 곡물(백미, 적미, 흑미)에 상황진흙버섯 균사를 배양하여 곡물과 상황진흙버섯의 유용성분 시너지 효과를 탐색하고자 수행하였으며, 배양조건에 따른 상황진흙버섯 균사 배양곡물의 유리당, 유기산, 유리아미노산, 무기성분, 지방산을 분석하였다. 유리당의 함량을 분석한 결과 fucose, glucose, maltose 총 3종의 유리당이 검출되었으며, 대조구에서는 glucose에서만 검출되었다. 상황진흙버섯을 배양한 곡물들에서 대조구에 비해 높은 유리당 함량이 검출되었다. 상황진흙버섯을 배양한 곡물들의 유기산 함량을 분석한 결과, 4종의 유기산이 검출되었으며 유리당과 마찬가지로 상황진흙버섯을 접종한 시료구에서 대조구에 비해 높은 함량의 유기산이 확인되었다. 상황진흙버섯을 배양한 곡물들과 대조구간의 무기성분 함량 차이는 유의적이지 않았다. 16종의 아미노산이 검출되었으며, 상황진흙버섯을 배양한 곡물들에서 유리아미노산의 함량이 다량 증가함을 확인하였다. 지방산의 결과는 총 7종의 지방산이 검출되었으며 각 대조구와 상황진흙버섯을 배양한 곡물들간에 유의적인 차이는 나타나지 않았지만, 배양 원료로 사용한 백미와 유색미와의 조성에서 많은 차이가 있었다.