• 한국식품영양과학회지
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• 제27권1호
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• pp.16-23
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• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.

• International Journal of Industrial Entomology and Biomaterials
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• 제48권1호
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• pp.33-41
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• 2024

To investigate the effect of sawdust fermentation period and storage period after fermentation on development as food for P. brevitarsis larvae, individual and group breeding were conducted on berry sawdust and oak sawdust. In individual breeding, the growth period of P. brevitarsis larvae was reduced by 12 days from the 60-day fermentation of berry sawdust to the 40-day fermentation of berry sawdust, 30 days from the 90-day fermentation of oak sawdust, and the weight of the larvae was the heaviest. In group breeding, the time it takes for P. brevitarsis larvae to change from 1^st to 3^rd instar is about 30 days after hatching from 60-day fermentation of berry sawdust, while 90-day fermentation of oak sawdust took more than 60 days, so the growth speed was fast and the survival rate was good. The results of the farmhouse demonstration test were the same trend, and it was judged that it would be possible to produce P. brevitarsis larvae with berries fermented sawdust, and it would be advantageous in terms of economy. In addition, for both individual and group breeding, the growth period of P. brevitarsis larvae was longer as the storage period was longer, the weight of the larvae decreased, and the survival rate was no different. The development period of P. brevitarsis larvae was the longest in the storage period of 18 months for berries fermented sawdust, and the storage period of oak fermented sawdust was longer in the storage period of 12 months and 18 months. Therefore, considering the results of individual breeding and group breeding, the fermentation period was appropriate for 60 days for berries sawdust, and the storage period for berries sawdust was stable from 0 to 12 months, and 0 to 6 months for oak sawdust.

• 대한가정학회지
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• 제34권5호
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• pp.85-98
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• 1996

This study was undertaden to investigate the effect of salted anchovy during Puchukimchi fermentation, Puchukimchi is a kind of Korean kimchi made with Puchu(Allium odorum L.). For this purpose, the Puchukimchi with 10%, 15% and 30% salted anchovy was investigated by measuring physicochemical, microbiological and sensory characteristics during fermentation at 5$\pm$2$^{\circ}C$ up to 60 days, In the palatable period, pH was remarkably decreased to the range of 4.8-5.16 and total acidity was increased 2-3 times more than that of initial period. Reducing sugar contents in Puchukimchi increased up to 22days and remarkably decreased. The changing pattern of vitamin C drawed sigmoidal curve, invreasing significantly in the palatable period. The content of lactic acid was a little in the initial fermentation period but increased 3-13 times more than that of the initial fermentation period in the palatable period. The content of malic acid and citric acid were decreased as the fermentation progressed. The contents of Ca, Mg and K was gradually decreased and Na was increased as the fermentation progressed in the same period. There were similiar changes in the number of lactic acid bacteria and total cell number. The score of overall taste, overall acceptability in evaluation during fermentation was high in order of 15%, 10%, 30% level of salt fermented anchovy.

• 한국식품과학회지
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• 제35권2호
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• pp.272-279
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• 2003

산야채를 이용하여 추출물 발효식품을 제조하는데 있어서 적합한 발효기간을 설정하기 위하여 발효기간의 경과에 따른 발효액의 성분과 품질특성, 효소활성과 생리기능성의 변화를 조사하였다. 발효기간이 경과함에 따라 pH와 $^{\circ}Bx$는 점차 낮아졌으며, 점도는 감잎 추출물 발효액을 제외하고는 3개월 경과시 현저히 낮아졌다. 색도는 발효기간이 증가함에 다라 L값과 a값은 증가되고, b값은 감소되는 경향이었다. 발효액 중의 amylase 효소활성은 발효 6개월이 경과하면서 발효 전에 비하여 $167{\sim}800%$ 수준으로 증가하였고, invertase는 발효 초기에는 활성이 거의 없었으나 1개월 경과시에 $60{\sim}170$ units의 약한 활성을 나타내었으며, cellulase는 거의 활성을 나타내지 않았다. 총 페놀함량과 항산화활성도는 발효가 진행됨에 따라 증가하여 $3{\sim}4$개월시 가장 높았고, 그 이후에는 감소하는 경향이었다. Tyrosinase 저해활성은 쑥을 제외한 모든 발효액에서 활성을 나타내었으며, 발효기간에 따라 큰 변화가 없었다. SOD 유사활성은 아카시아와 감잎 발효액에서 각각 $23.1{\sim}25.1%,\;26.8{\sim}29.2%$의 약한 활성을 나타내었으며, 발효 기간에 따라 큰 변화가 없었다. 관능적인 특성을 조사하였을 때 쑥은 발효 기간에 따라 큰 차이가 없었고, 솔잎은 발효기간이 증가되면서 맛과 냄새의 강도가 높아졌으며, 전체적인 기호도가 발효 3개월에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종합해 볼 때 산야채 추출물의 발효기간은 $3{\sim}4$개월 정도가 적합할 것으로 판단된다.

• 한국식품영양학회지
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• 제31권1호
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• pp.117-126
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• 2018

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

• 한국식품영양학회지
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• 제34권2호
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• pp.207-216
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• 2021

This study analyzed the quality characteristics of Soksungjang combined with sorghum koji, according to the amount of sorghum added and the length of the fermentation period. The moisture content of Soksungjang was the lowest in the control group when there was no sorghum koji added, but gradually increased as the amount of added sorghum koji increased. The reduction in the sugar content of sorghum Soksungjang did not change according to the fermentation period of the control group, but increased alongside the fermentation period when sorghum koji was added to Soksungjang. The amino nitrogen content increased from 67.20-80.73 mg% from the beginning of the fermentation period to 173.13-383.60 mg% at the end of the fermentation period, and the total polyphenol content increased from 260.25-351.28 mg% from the beginning of the fermentation period to 567.28 mg%-674.93 mg% to the end of the fermentation period. DPPH radical scavenging activity also increased as the fermentation period elapsed, and ABTS radical scavenging activity increased and then decreased slightly over the fermentation period. The antioxidant activity was the highest in the Soksungjang mixture with a 10% concentration of sorghum koji.

• 한국조리학회지
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• 제6권3호
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.

• 동아시아식생활학회지
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• 제20권5호
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• pp.720-726
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• 2010

This study was investigated for quality characteristics of cabbage from two geographic origins during fermentation of kimchi at $4^{\circ}C$ for 50 days. The pH of kimchi made from cabbage of domestic and imported was decreased with increased fermentation period, while total acidity was increased with increased fermentation period In two samples, the best pH was when it became the 10th of the fermentation period. All fermentation period, vitamin C content is gradually increasing, decreasing after the maximum value. And 40 day fermentation period expect that kimchi made using domestic cabbage, kimchi made using imported cabbage had a higher content of vitamin C contents. Hardness and chewiness of two samples decreased during fermentation. Change of hardness was lowed kimchi made using domestic cabbage. The results of sensory evaluation, texture and overall acceptability were higher in both the kimchi made using domestic cabbage.

• 한국응용곤충학회지
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• 제62권3호
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• pp.183-191
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• 2023

베리류톱밥 발효기간중 톱밥내 온도변화와 발효기간에 따른 흰점박이꽃무지 유충의 발육특성을 조사한 결과 참나무톱밥에 비해 발효속도가 빠르고, 발효기간 50~70일이 유충 발육에 가장 적합하였다. 발효기간중 톱밥내 온도변화는 발효초기에 베리류톱밥이 참나무톱밥이 40℃이하로 경과한데 반하여 베리류톱밥은 60℃ 이상 고온으로 경과되면서 빠르게 발효가 되었고, 60일 이내에 안정화 되었다. 개체사육에서 발효기간별 흰점박이꽃무지 유충의 총 발육기간은 베리류톱밥은 30일간 발효에서 104.8일로 가장 길고, 유의차가 인정되었으며, 50~90일 발효는 90일 정도로 차이가 없었다. 참나무톱밥도 베리류톱밥과 마찬가지 경향이나, 유충 발육기간이 30일정도 길었다. 유충 령기별 발육기간은 베리류톱밥과 참나무 톱밥에서 차이가 컸고, 유의차가 인정되었다. 톱밥 발효기간에 따른 유충 무게는 베리류톱밥과 참나무톱밥 모두 발효기간이 긴 90일 발효에서 가장 가볍고, 발효기간 30~70일 발효에서는 차이가 없었다. 생존율은 개체사육에서는 95% 이상으로 발효기간에 따른 차이는 없었으나, 집단사육에서는 개체사육보다 생존율이 낮고, 발효기간 90일에서 가장 낮았다. 집단사육에서 출하기준인 2.5 g 이상 유충 비율은 베리류톱밥 발효기간 30~70일까지는 85% 정도로 차이가 없었지만, 발효기간 90일에서는 70%로 낮고, 유의차가 인정되었다. 참나무톱밥도 마찬가지 경향이며, 베리류톱밥에 비해 10%정도 낮았다. 또한, 베리류톱밥은 40~60일이면 유충의 무게가 2.5 g 이상이 되었고, 참나무 발효톱밥은 75~105일이 걸렸다.

• 한국식품영양학회지
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• 제34권6호
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• pp.621-630
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• 2021

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.