• Journal of Korean Society of Environmental Engineers
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• v.37 no.12
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• pp.674-681
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• 2015

This research conducts both experimental evaluation and resident's assessment of zero food waste system (ZFWS) in multifamily housing estates in order to explore the feasibility of ZFWS embedded in fermentation and extinction technology utilizing wood chips turned into fertilizer. Having been established in a multifamily housing estate, ZEFWS was proved to be functional and effective. During the 3-month experimental period, the weight between infused food waste and its reactor was reduced significantly enough, and the chemical analysis showed that the concentration of organic compounds went from 87.9% to 75.8%, $H_2O$ decreased from 69.7% to 45.5%, NaCl rose from 0.2% to 0.5%, pH increased from 4.6 to 7.8, and ATP escalated from 505.3 nmol/L to 723.5 nmol/L. Also, the chemical analysis of the output in the experimentation indicated adequacy of the organic fertilizer. In the self-administered questionnaire survey for residents participating in the field project, almost all the respondents viewed that ZFWS can compete with conventional food waste disposal methods and an idealistic way to upcycling food waste into fertilizer.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.226-230
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• 1994

In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at $4^{\circ}C$ for $40^{\circ}C$ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong' and `Taebok' were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1' and `Olympic' were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.739-745
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• 1999

This study was carried out to investigate the oligosaccharide and amino acid utilization by mixed cultures during soy yogurt fermentation. Three types soy yogurt were prepared by fermenting with Lactobacillus acidophilus and Streptococcus thermophilus, Streptococcus thermophilus and Saccharomyces uvarum, Lactobacillus acidophilus and Saccharomyces uvarum. The utilized amount of oligosaccharide and amino acid was determined by HPLC during the fermentation period. The oligosaccharide and amino acid utilization efficiency of S. thermophilus and Sac. uvarum was greater than the other mixed cultures. It was found that Sac. uvarum produced enzymes which can convert oligosaccharide and common sugars in soy milk into glucose, galactose and fructose which can be fermented by L. acidophilus and S. thermophilus, and in turn stimulated acid production and amino acid utilization of the latter.

• Applied Biological Chemistry
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• v.8
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• pp.11-20
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• 1967

In order to study the change of nitrogeneous compounds during the "Natto" preparation, the contents of insoluble protein, water soluble protein and amino nitrogen were determined and the pattern of peptides and amino acids was investigated by paper chromatography for the fractions resulting from molecular sieving. The results are summarized as follows: 1. Insoluble protein nitrogen which was increased to 84% by autoclaving the native soybean decreased to 44%, whereas the trichloroacetic acid soluble nitrogen increased from 8% to 45% during Natto preparation, But the soluble protein nitrogen showed a slight increase. 2. Fractionation of the peptides using Dowex-50 resins showed that they consisted mostly of lower molecular weight peptides which increased in accordance with the progress of fermentation, especially after 30-hour period. 3. Sixteen known and two unknown amino acids, and three peptides with different Rf values were identified during the Natto preparation. Their appearance showed some difference in that phenylalanine appeared after 10 hours, methionine, after 20 hours and proline, after 30 hours, respectively. The three peptides appeared at the different stage of fermentation.

• Applied Microscopy
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• v.38 no.2
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• pp.81-87
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• 2008

Alkaline reduced water (ARW) has been used for drinking widely in several countries of Asia. The safety and clinical effects of ARW has been reported including anti-oxidative effect and intestinal abnormal fermentation. To confirm the effect of ARW on DSS-induced acute inflammatory bowel disease (IBD) mouse model, we observed the length of total large intestine and the histopathological changes after supplying mineral induced-ARW (MARW) for 2 weeks and oral administration of 4% DSS (dextran sulfate sodium). As the result, the length of total large intestine and the disease scores by macro and microscopical access in the ARWsupplied group showed no significant differences compared with those in the control group. This result suggests that the supply of ARW for 2 weeks exerted no effect on amelioration in the DSS-induced acute IBD model. However, in consideration of the effect of ARW on the improvement of intestinal environment and gastrointestinal disease, this result seems that acute IBD animal model is not suitable or the period of ARW supply is not enough to prove the effect of ARW. The ameliorative effect of ARW on the intestinal abnormal fermentation has been confirmed by some researchers, but the precise mechanism also remain unclear. In conclusion, although MARW had no effect on the DSS-induced acute experimental colitis model, further studies on the verification of the effects of ARW by using other intestinal disease model and by long-term supply of ARW will be required. Also, It needs to clear the mechanism of ARW on the intestinal environment.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.335-342
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• 2012

This study was conducted to observe the fermentative quality and anthocyanin content in whole crop colored barley silage during storage periods and anthocyanin stability in in vitro ruminal fluid. Silages of colored barley cultivar "Boanchalbori" and normal barley cultivar "Yuyeonbori" were stored during 0, 2, 4, 6, and 12 months. The in vitro ruminal fluid was fermented for 0, 6, 12, 24, and 48 hrs. For the feed value, crude protein of colored barley silage was slightly increased in the silage compared to that of normal barley silage, and being increased up to 2 months after ensiling and thereafter maintained at the similar level. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of both the barley significantly increased by prolonged storage of 2 months (p<0.05), but they were maintained at the constant level after 2 months of storing silage. Whereas TDN (total digestible nutrients) contents of them were decreased by the prolonged storage of 2 months (p<0.05), then maintained at the constant levels. The fermentative quality and pH values in both the barley silages were slightly decreased during the storage time. Lactic acid and acetic acid contents were increased during prolonged storage period, but not significantly different among treatments. Butyric acid was not detected. In the colored barley silage, pH value showed slightly lower compared to that of the normal barley silage but not significant, and lactic acid content was significantly higher than the normal barley silage (p<0.05). The total anthocyanin content in the whole crop colored barley silage decreased to 42% after 2 months of ensilage, however maintained at the constant level until 12 months of ensilage. In the case of anthocyanin stability on in vitro ruminal fluid digestion, the pH value of the ruminal fluid was slightly lower at 6, 12, 24, 48h incubation time and the content of anthocyanin was at similar levels. These results indicated that the colored barley showed higher fermentation quality, and total anthocyanin content was maintained stable at 42% level of the first value in storing silage. As the anthocyanin had higher stability in the ruminal fluid, the colored barley has a potential as functional feeds for Ruminants.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.502-508
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• 1999

Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and $25^{\circ}C$ for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing $0.2{\sim}1.0%$ salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing $0{\sim}3.0%$ salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.278-284
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• 1990

A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from $1.20-3.40^{\circ}$ Brix while those of Autumn-sowed Chinese cabbages were in the range from $3.8-6.6^{\circ}$ Brix. The S.S. contents of Chinese cabbages were varing depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x+07779. From the equation, a Chinese cabbage of a S.S. content with up to $0.02^{\circ}$ Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.100-108
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• 1989

A study relating the sugar contents of radishes to the final titratable acidities(TA) after complete fermentation was conducted to get an idea of selecting radish varieties to improve storage stabilities of fermented pickled radish cubes. Thirty six varieties of spring-sowing and thirty four varieties of autumn-sowing radishes were chosen to ferment to measure their final TA in relation to their sugar contents. The sugar contents of spring-sowing radishes were in the range from 2.40 to $3.71^{\circ}\;Brix$ and the final TA ranged from 1.15 to 1.65%. The sugar contents of autumn-sowing radishes were in the range from 4.00 to $5.53^{\circ}\;Brix$ and the final TA ranged from 1.45 to 2.00%. The final TA obtained after complete fermentation were found to be directly proportional to the sugar contents of radishes, showing that TA equals to 0.29x+0.4428, where x is sugar content of radish. From the equation, since a properly aged fermented pickled vegetable is believed to have a TA range from 0.6 to 0.8%, a radish of a sugar content ranging from 0.6 to $1.3^{\circ}\;Brix$ will make fermented pickled radish cubes which will not be overacidified during the prolonged storage period.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.875-882
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• 2014

This study investigated changes in quality characteristics of soy sauce (Kanjang) with Gastrodia elata (GK) in aged for 6 months, and developed new soy sauce products with improved sensory characteristics. The pH level was maintained in all samples. The salinity slowly increased, and then decreased in GK 10% after 5 months. The sugar content (Brix) increased after 2 months, except in GK 10%. Crude protein and amino nitrogen contents increased with time. The optical density showed significant differences after 5 months in GK 5%. The total polyphenol contents were highest in GK 5% aged for 5 months up to 31 mg/mL. The flavonoid contents of GK 5% were highest after 5 months up to 122 mg/mL. Finally, sensory tests of GK 10% showed higher total acceptance after 2 months. The results show that an aging period of 5 months in GK 5% greatly enhanced quality characteristics.