• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.40 no.2
• /
• pp.141-153
• /
• 2014

This study is about the development of cholesteric liquid crystals (CLCs), which are highly applicable to cosmetics formulation. The CLCs made from non-animal origin were chosen not only because they are free of animal viruses but also because they give a sense of security to the cosmetic consumers. Three kinds of new cholesteric derivatives (CI, CC, CN) were synthesized using non-animal cholesterol [NAB cholesterol (ARCH LONZA)], which was originally made by fermentation process. To develop high applicability to cosmetics formulation, we attempted to find out the optimum compositions in which CLCs can maintain their color over a wide range of temperature. The CLCs in 41 different compositions were prepared by the combinations of three cholesteric derivatives and a visual evaluation method was employed to determine the range of temperature at which the CLCs display their color. The 205 UV-VIS spectral data obtained from 41 CLCs at various temperatures were simultaneously analyzed to investigate the critical factors affecting the characteristics of the CLCs. Results showed that A4, A5, A6 and A7 were the best compositions to cosmetics formulation. A6 composition had a great moisturizing effect by the artificial skin test ($AmoReSkin^{TM}$).

• Korean Journal of Soil Science and Fertilizer
• /
• v.29 no.1
• /
• pp.44-52
• /
• 1996

Humic substances of 17 organic fertilizers available on the market were the objects of study. The list of ingredients for formulation of them comprised fish meal. bone meal, oil-cakes, brewer's grains, peat, sawdust, wood bark, zeolite, soil conditioner, live-stock droppings, amino acid fermentation byproduct, chaff, limestone and others. Humic and fulvic acids were isolated from those substances and given chemical and spectroscopic analyses. Nutritional values of the organic fertilizers showed big diversity. Humification of organic matter was incomplete for some of the fertilizers as indicated by a high C/N ratio. Extractable humic acid percentage was higher, in general, than that of fulvic acid. Also the relative content of humin increased with advanced humification. Total acidity was closely related to phenolic hydroxyl groups. Relationships between carboxyl and hydroxyl groups. and carboxyl and alcoholic hydroxyl groups were very significant. Ultraviolet and visible light absorption spectra of humic and fulvic acids were substantially similar. The types of humic acids were B. P, and Rp. Two humic acids of the 17 samples belonged to B type. 3 to P type and all the rest to Rp type.

• Food Science and Preservation
• /
• v.23 no.3
• /
• pp.347-354
• /
• 2016

To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

• Food Science and Preservation
• /
• v.18 no.2
• /
• pp.171-177
• /
• 2011

In order to demonstrate the usefulness of Deodeok. the functions of Deodeok and the qualities of Cheongkukjang were investigated. DPPH (1.1-diphenyl-2-picryl-hydrazyl) radical scavenging activity of Deodeok extracted with 70% ethanol was higher than that of water extract. The direct antimutagenic effect of ethanol extract of Deodeok was examined by Ames test using Salmonella typimurium TA 98. The inhibition rates on ethanol extract at concentrations of 200, 1.000, 2.000, 3.000 and 4.000 ${\mu}g$/plate were 5.75, 31.38, 34.75, 53.50 and 83.75%, respectively. The inhibition rates of ethanol extract was higher over 2 times than that of water extract. The qualities including physicochemical and sensory properties of Deodeok Cheongkukjang were investigated over the following range of Deodeok levels; 5, 10, 15 and 20% (w/w). The strain used in Cheongkukjang manufacture was Bacillus sp. B-3 with the highest enzyme activities such as amylase and protease. During fermentation at $40^{\circ}C$ for 6 days. amino-type nitrogen content of Cheongkukjang containing 10% (w/w) Deodeok was more than others. When Deodeok content exceeded 15% (w/w), higher contents resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced the growth of Bacillus sp. B-3. The L-value of Deodeok Cheongkukjang was decreased according to increasing the Deodeok contents. Sensory evaluation showed that Deodeok Cheongkukjang containing 10% (w/w) Deodeok was superior to other tested.

• Journal of the Korean Dietetic Association
• /
• v.6 no.2
• /
• pp.136-147
• /
• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• Journal of Life Science
• /
• v.20 no.9
• /
• pp.1385-1393
• /
• 2010

Three mold strains, Aspergillus oryzae (AOFAG), Aspergillus kawachii (AKFAG), and Monascus purpureus (MPFAG) were used for fermentation of Angelica gigas Nakai powder. The contents of polyphenolic compounds, flavonoids, minerals, decursin and decursinol angelate and the activities of DPPH (${\alpha},{\alpha}'$-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging, reducing power, and tyrosinase were measured. The highest contents of phenolic compound and flavonoid were NFAG at 2.78% and MPFAG at 1.18%, respectively. Major minerals were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas according to HPLC analysis. Decursin area was higher in all fermented Angelica gigas than in NFAG. The activities of free radical scavenging and tyrosinase were stronger in all fermented Angelica gigas than NFAG. However, the Fe/Cu reducing powers were stronger in NFAG than all fermented Angelica gigas. Overall, these results may provide the basic data needed to understand the biological activities and chemical characteristics of Angelica gigas fermented by mold for the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.5
• /
• pp.666-673
• /
• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• Korean journal of food and cookery science
• /
• v.20 no.6 s.84
• /
• pp.695-707
• /
• 2004

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.99-108
• /
• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.9
• /
• pp.1464-1473
• /
• 2018

Objective: To describe in-depth sequencing, the bacterial community diversity and its succession during ensiling of whole-plant maize and subsequent exposure to air. Methods: The microbial community dynamics of fermented whole-plant maize for 60 days (sampled on day 5, 10, 20, 40, 60) and subsequent aerobic exposure (sampled on day 63 after exposure to air for 3 days) were explored using Illumina Miseq sequence platform. Results: A total of 227,220 effective reads were obtained. At the genus level, there were 12 genera with relative abundance >1%, Lactobacillus, Klebsiella, Sporolactobacillus, Norank-c-cyanobacteria, Pantoea, Pediococcus, Rahnella, Sphingomonas, Serratia, Chryseobacterium, Sphingobacterium, and Lactococcus. Lactobacillus consistently dominated the bacterial communities with relative abundance from 49.56% to 64.17% during the ensiling process. Klebsiella was also an important succession bacterium with a decrease tendency from 15.20% to 6.41% during the ensiling process. The genus Sporolactobacillus appeared in late-ensiling stages with 7.70% abundance on day 40 and 5.32% on day 60. After aerobic exposure, the Lactobacillus decreased its abundance from 63.2% on day 60 to 45.03% on d 63, and Klebsiella from 5.51% to 5.64%, while Sporolactobacillus greatly increased its abundance to 28.15%. These bacterial genera belong to 5 phyla: Firmicutes (relative abundance: 56.38% to 78.43%) was dominant, others were Proteobacteria, Bacteroidetes, Cyanobacteria, and Actinobacteria. The bacterial communities clearly clustered into early-ensiling (d 5), medium-ensiling (d 10, d 20), late-ensiling (d 40, d 60), and aerobic exposure (d 63) clusters, with early- and late-ensiling communities more like each other than to the aerobic exposure communities. Conclusion: High-throughput sequencing based on 16S rRNA genes proved to be a useful method to explore bacterial communities of silage. The results indicated that the bacterial communities varied during fermentation and more dramatically during aerobic exposure. The study is valuable for understanding the mechanism of population change and the relationship between bacteria and ensilage characteristics.