• Korean Journal of Food Science and Technology
• /
• v.37 no.2
• /
• pp.308-311
• /
• 2005

Electron beam irradiation was applied to examine microbial safety and qualities of black pepper powder and commercial Sunsik. Whole black pepper powder and commercial Sunsik were irradiated at 2, 4, 8, 12, and 16 kGy. Microorganism contamination in black pepper powder and commercial Sunsik were significantly decreased by irradiation. Decimal reduction doses ($D_{10}\;value$) of total bacteria count in black pepper powder and commercial Sunsik were 5.32 and 1.56 kGy, respectively. $D_{10}\;value$ of yeast and mold were 2.54 and 2.14 kGy for black pepper powder and commercial Sunsik, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of black pepper powder and commercial Sunsik showed no significant changes among samples. These results indicate electron beam irradiation improves microbial safety and qualities of black pepper powder and commercial Sunsik.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1693-1700
• /
• 2012

In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.

• The Korean Journal of Mycology
• /
• v.43 no.1
• /
• pp.64-67
• /
• 2015

Several kinds of wild yeasts were isolated and identified from some cereals. A total of twenty six yeast strains were isolated from eleven kinds of cereals. Among twenty six yeast strains, Saccharomyces cerevisiae were five strains and Pseudozyma antarctica were four strains. Five species of Cryptococcus including Cryptococcus magnus were also isolated. Pseudizyma aphidis were isolated from black bean, and Saccharomyces cerevisiae, Cryptococcus flavescens, Cryptococcus magnus and Hannaella zeae were also isolated from glutinous millet.

• Journal of Life Science
• /
• v.26 no.7
• /
• pp.796-804
• /
• 2016

In the present study, we screened suitable yeasts for wine fermentation and evaluated the fermentative characteristics of Saccharomyces sp. BCNU 6006 and its anti-oxidant activities. Firstly, various yeasts were isolated from Makgeolli, fruits, and fermented foods. Then, the preliminary selections of suitable yeasts were made using an enzymatic activity assay of glucosidase, glycosidase, protease and tolerance to ethanol and SO₂. In addition, the production of biogenic amines and hydrogen sulfide was also monitored. The 9 yeast strains initially selected were determined to belong to the genera Saccharomyces and Kazachtania phylogenetically. We investigated the optimal conditions for wine fermented with black garlic juice (BGJ). The optimal conditions of alcohol fermentation using BGJ were 26 brix, 28℃, and 10 days. Finally, the fermentation products of black garlic wine (BGW) fermented with Saccharomyces sp. BCNU 6006 exhibited 15.03% ethanol, 12 brix of sugar, and pH 4.01. The contents of total polyphenol, total flavonoid, tannin, and 5-HMF compound of BGW were 3.85 mg/ml, 0.51mg/ml, 5.90 mg/ml, and 0.07 mg/ml respectively, lower than that of BGJ. DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power of BGW were 90.77%, 95.20% and 1.261 respectively, lower than that of BGJ. Superoxide anion (O²-) radical scavenging activity was 94.42%, higher than that of BGJ. Based on the above results, the industrial potential of Saccharomyces sp. BCNU 6006 as a wine-making yeast was confirmed in the present study.

• The Microorganisms and Industry
• /
• v.18 no.1
• /
• pp.28-32
• /
• 1992

pullulan은 maltotriose를 기본 단위로 하여 .alpha.(1.rarw.4), .alpha.(1.rarw.6)결합으로 구성된 일종의 .alpha. glucan으로, 'black yeast'로 알려진 Aureobasidium pullulans에 의해 세포외로 생산되는 다당류이다. pullulan은 다른 다당류에서 볼 수 없는 많은 우수한 성질이 있어, 식품에서 접착, 증점, 안정, 품질 개량 효과등의 이용을 비롯하여, 산소 불투과성 필름, 가식성 필름, 플라스틱 결착제, 코오팅제 등 여러가지 무공해 재료로써 광범위한 분야에 그 이용 가능성이 모색되고 있다. 본 고에서는 A. pullulans를 이용한 pullulan 생산의 연구 현황과 그 특성 및 응용 가능성에 대해 고찰해보고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.224-230
• /
• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.43 no.3
• /
• pp.265-271
• /
• 2017

In this study, anti-oxidant, whitening and anti-aging effects were investigated the possibility of fermented black tea yeast as a functional cosmetic material. The results of Aureobasidium pullulans (A. pullulans) ferment of black tea (AFBT) were compared with black tea (BT) and A. pullulans ferment (AF). The antioxidant activity of the AFBT product showed DPPH radical scavenging ability higher than that of AF. In the intracellular ROS experiments induced by hydrogen peroxide, the AFBT showed significant decreased activity. In addition, AFBT showed tyrosinase inhibitory activity and inhibited the formation of melanin using Melan-a and B16F10 cells. Through suppression of MMP-1 expression, the AFBT showed higher anti-wrinkle activity than BT and AF. From the results of this study, it was confirmed that AFBT showed antioxidant activity and was developed as a functional cosmetic material based on whitening and anti-wrinkle efficacies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.5
• /
• pp.759-766
• /
• 2011

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.

• Korean Chemical Engineering Research
• /
• v.54 no.6
• /
• pp.822-829
• /
• 2016

Our aim was to optimize the production of cellulase-free thermoactive xylanase by Aureobasidium pullulans CBS 135684 with statistical methodology based on experimental designs. Among eleven variables, the nutrient sources that had significant effect on xylanase production were corncob, $(NH_4)_2SO_4$, xylose, $KH_2PO_4$ and tween 80, identified by the initial screening method of Plackett-Burman. The optimum concentrations of these five components were subsequently investigated using response surface methodology. The optimal concentrations ($g{\cdot}l^{-1}$) for maximum production of xylanase were corncob, 39.0; $(NH_4)_2SO_4$, 3.0; xylose, 1.8; $KH_2PO_4$ 1.4; and tween 80, 1.4, respectively. An improved xylanase yield of $8.74{\pm}0.84U{\cdot}ml^{-1}$ was obtained with optimized medium which is 2.1-fold higher production than previously obtained results ($4.10{\pm}0.10U{\cdot}ml^{-1}$) after 48 h of cultivation. In addition, the xylanase production under optimal condition reached $10.09{\pm}0.27U{\cdot}ml^{-1}$ after 72 h of cultivation.

• Microbiology and Biotechnology Letters
• /
• v.8 no.3
• /
• pp.155-166
• /
• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.