• Journal of Ginseng Research
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• v.42 no.3
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• pp.255-263
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• 2018

Orally administered ginsengs come in contact with the gut microbiota, and their hydrophilic constituents, such as ginsenosides, are metabolized to hydrophobic compounds by gastric juice and gut microbiota: protopanxadiol-type ginsenosides are mainly transformed into compound K and ginsenoside Rh2; protopanaxatriol-type ginsenosides to ginsenoside Rh1 and protopanaxatriol, and ocotillol-type ginsenosides to ocotillol. Although this metabolizing activity varies between individuals, the metabolism of ginsenosides to compound K by gut microbiota in individuals treated with ginseng is proportional to the area under the blood concentration curve for compound K in their blood samples. These metabolites such as compound K exhibit potent pharmacological effects, such as antitumor, anti-inflammatory, antidiabetic, antiallergic, and neuroprotective effects compared with the parent ginsenosides, such as Rb1, Rb2, and Re. Therefore, to monitor the potent pharmacological effects of ginseng, a novel probiotic fermentation technology has been developed to produce absorbable and bioactive metabolites. Based on these findings, it is concluded that gut microbiota play an important role in the pharmacological action of orally administered ginseng, and probiotics that can replace gut microbiota can be used in the development of beneficial and bioactive ginsengs.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.217-222
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• 2012

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

• Food Science and Preservation
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• v.18 no.5
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• pp.706-713
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• 2011

This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at $20^{\circ}C$ for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be $33.67-39.67^{\circ}Brix$ in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p<0.05) in the treatments with 3 and 4% sweet persimmon powder added, respectively, after 60 days of fermentation. The content was within the range of 357.47-371.53 mg% on the 90 th day of fermentation in the final stage, showing an increase trend throughout the fermentation. The alcohol content gradually increased with an increase in fermentation time, showing a range of 0.94-0.10% on the 90th day of the final stage of fermentation. Moreover, the content was highest (0.96-0.108%) on the 70th day of fermentation, demonstrating a trend to slightly decline in all the treatments thereafter.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.9
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• pp.1444-1452
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• 2007

An in vitro experiment was conducted to evaluate the differences in microbial activity of five faecal inocula from weaned pigs and one faecal inoculum from unweaned pigs in combination with 6 substrates. The substrates tested were negative control diet, corn, soybean meal, oligofructose (OF), ground chicory roots and a mixture (60% chicory pulp and 40% OF). The inocula used were derived from pigs fed either a corn-soy based diet without antibiotics (NCON), the NCON diet supplemented with oligofructose (OF), a mixture of chicory pulp (40%) and OF (60%) (MIX), ground chicory roots (CHR) or the NCON diet supplemented with antibiotics (PCON). The cumulative gas production measured fermentation kinetics and end products, such as total gas production, ammonia and volatile fatty acids, were also determined. Both the substrate and the inoculum significantly affected the fermentation characteristics. The cumulative gas production curve showed that different substrates caused more differences in traits of fermentation kinetics than the different inocula. Inocula of weaned pigs gave a significantly higher VFA production compared to the inoculum from unweaned animals, whilst the rate of fermentation and the total gas produced did not differ. OF showed the highest fermentation kinetics and the lowest $NH_3$, pH and OM loss compared to other substrates. It was concluded that the microbial activity was significantly affected by substrate and inoculum. Inoculum from weaned pigs had more potential for microbial fermentation of the carbohydrate ingredients and oligofructose than that of unweaned pigs. A combination of high and low polymer inulin may be more beneficial to the gut ecosystem than using high- or low-polymer inulin alone.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.88-92
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• 1970

1. Aflatoxin free and highly active new type kokja was made with strong two strains of yeast (Y-16, Y-21) and two strains of highly saccharifying active Aspergillus (A-32, A-11). And they were isolated from many kinds of kokja (over hundred) collected from all over Korea. 2. Activities of new type kokja was compared with old type kokja, and results were as following. (i) Saccharifying activity; New type kokja B, C and D were excellent (over 8. 0%), and home made old type kokja were poor quality. (ii) Alcohol fermentation; New type kokja C and D were over 12% and the old type K-12 and K-161 were low activity (less than 10%). (iii) Acid fermentation; Old type kokja K-2o and K-156 (industrial use) were better than the new type C and D. (iv) Fusel oil fermentation; Old type kokja K-23, K-26 (industrial use) and K-12 (home made) fermented high fusel oil (0.07%) and new type kokja C, D and B were the lowest (0.04%). 3. Adding food preservatives (AF-2, D.E.P.C.) and heat sterilizing of wheat bran for kokja had little concerning with the activity of new type kokja. 4. In brewing test, takju made from kokja C and D were more excellent in alcohol and fusel oil concentration than those from old type kokja K-1 and K-23. Taste and odour of takju from new type kokja was good enough to drink.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Microbiology and Biotechnology Letters
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• v.20 no.6
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• pp.663-667
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• 1992

The production of vinegar containing 16.0-18.0% of acetic acid was examined in two stage fermentation consisting of semi-continuous and fed-batch type. The optimum conditions were obtained when the fermentation was carried out at agitation of 600 rpm, aeration of 0.1 vvm and temperature of $30^{\circ}C$. The initial and residual ethanol concentration in 1st stage were $50.0g/{\ell}$ and $5.0g/{\ell}$, respectively, and the ethanol concentration in 2nd stage was maintained from 5.0 to $10.0g/{\ell}$. The maximum productivity was 3.3 gll-hr and the acidity was 17.6% after the two days of acetic acid fermentation.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.266-272
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• 2013

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.