• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.401-408
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• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.792-802
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• 2000

The coagulation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 3% and in four hours the propionic acid with rate of 1 % in the juice. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in special storage. The protein paste can be stored safely for 30 days in anaerobic condition.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• Agricultural and Biosystems Engineering
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• v.6 no.2
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• pp.77-82
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• 2005

The fractionation of green juice could be one of the ways to treat the green juice for saving the bio re-sources by using the basic processes of protein coagulation and separating juice coagulation into protein paste and brown juice and storing the final products. The fractionation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 0.3% and the propionic acid with rate of 0.1 % added 4 hours later in the juice with maximum recovery of protein coagulation. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in a special designed storage. The protein paste could be stored safely for 30days in anaerobic condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1351-1356
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• 2003

Antibacterial activities of Chinese cabbage kimchi juice were determined against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Enterobater cloacae ATCC 13047. It was found out that 2% content of Chinese cabbage kimchi juice reduced the colony numbers of Salmonella enteritidis ATCC 13076, Enterobater cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p and Vibrio parahemolyticus ATCC 17802 by 63%, 72%, 76% and 90%, respectively. 6% content of Chinese cabbage kimchi Juice completly inactivated Vibrio parahaemolyticus. But at the same content (6%) of Chinese cabbage kimchi juice, colony number of Salmonella enteritidis ATCC 13076 Enterobater cloacae ATCC 13047 and Staphylococcus aureus ATCC 6538p were reduced to 11%, 10% & 9%, respectively.10% Chinese cabbage kimchi juice had 100% inhibitory effect on all test bacteria. Therefore, Chinese cabbage kimchi has effective antibacterial activities against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076 Vibrio parahaemolyticus ATCC 17802 and Enterobacter cloacae ATCC 13047.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.221-225
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• 1992

The possibility of using Chinese cabbage juice as a substrate for the production of Candida utilis cell mass was explored. Dry cell weight production and cell yield coefficient were 1.35-1.45 g/100 ml undiluted juice and 47-50%, respectively, when C. utilis was grown by shake flask culture at $30^{\circ}C$ for 24 hr on more than three-fold diluted Chinese cabbage juice to make the final sugar content be equal to or less than 1.0%. Supplementation of glucose(2%), $KH_2PO_4(0.2%)$ and $(NH_4)_2SO_4(0.2%)$ to three-fold diluted Chinese cabbage juice did not enhance the dry cell weight yield or the protein content of the yeast cell, while supplementation of yeast extract(0.2%) and peptone(0.2%) increased dry cell weight production and protein content but not as much as the amount of each nutrient added. It was found that Chinese cabbage juice was an excellent substrate for the cultivation of C. utilis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.682-689
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• 2013

This study determined the effects of cabbage juice and cabbage-mixed juices on the growth of AGS human gastric cancer cells and their anti-gastritic effects on HCl-ethanol induced gastritis in SD rats. Cabbage juice showed the highest growth inhibition on AGS gastric cancer cells in vitro (42%), compared with chlorella (20%) and kale juice (21%). However, cabbage-chlorella and cabbage-kale juice mixtures (at a 7:3 ratio) showed synergistic effects (57% and 65% inhibitory effects, respectively) on the gastric cancer cells. Inflammatory genes (iNOS, COX-2, TNF-${\alpha}$ and IL-$1{\beta}$) were significantly down-regulated in the mixed juices. Tests of DPPH radical scavenging activity and acid-neutralizing capacity with the mixed juices also showed this trend, as cabbage-chlorella and cabbage-kale mixed juices showed synergistic effects compared to cabbage juice alone. The inhibition rate of acute gastritis induced by HCl-ethanol in rats was 46% with high amounts of cabbage (CH; 800 mg/kg), 71% with high amounts of cabbage and chlorella (CChH; 800 mg/kg), 74% with high amounts of cabbage and kale (CKH; 800 mg/kg), and 75% with cimetidine (positive control) compared with the control. In addition, rates with CChH and CKH showed decreasing gastric secretions with increasing pH. These results show that cabbage juice and cabbage-mixed juices, especially with chlorella or kale, exhibit remarkable anti-gastritic effects and can be administered for a long period for the prevention and treatment of gastric cancer and gastritis.