• Journal of Ginseng Research
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• v.39 no.2
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• pp.178-182
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• 2015

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

• Food Science and Preservation
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• v.24 no.5
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• pp.576-584
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• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.162-173
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• 2017

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

• Animal Bioscience
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• v.34 no.1
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• pp.48-55
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• 2021

Objective: This study was conducted to investigate the effects of wilting and microbial inoculant treatment on the fermentation pattern and quality of Italian ryegrass silage. Methods: Italian ryegrass was harvested at heading stage and ensiled into vinyl bags (20 cm×30 cm) for 60d. Italian ryegrass was ensiled with 4 treatments (NWNA, no-wilting noadditive; NWA, no-wilting with additive; WNA, wilting no-additive; WA, wilting with additive) in 3 replications, wilting time was 5 hours and additives were treated with 106 cfu/g of Lactobacillus plantarum. The silages samples were collected at 1, 2, 3, 5, 10, 20, 30, 45, and 60 days after ensiling and analyzed for the ensiling quality and characteristics of fermentation patterns. Results: Wilting treatment resulted in lower crude protein and in vitro dry matter digestibility and there were no significant differences in acid detergent fiber (ADF), total digestible nutrient (TDN), water-soluble carbohydrate (WSC), ammonia content, and pH (p>0.05). However, wilting treatment resulted in higher ADF and neutral detergent fiber content of Italian ryegrass silage (p<0.05), and the WNA treatment showed the lowest TDN and in vitro dry matter digestibility. The pH of the silage was higher in the wilting group (WNA and WA) and lower in the additive treatment group. Meanwhile, the decrease in pH occurred sharply between the 3-5th day of storage. The ammonia nitrogen content was significantly lower in the additive treatment (p<0.05), and wilting had no effect. As fermentation progressed, the lactic and acetic acid contents were increased and showed the highest content at 30 days of storage. Conclusion: The wilting treatment did not significantly improve the silage fermentation, but the inoculant treatment improved the fermentation patterns and quality of the silage. So, inoculation before ensiling is recommended when preparing high quality of Italian ryegrass silage, and when wilting, it is recommended to combine inoculation for making high quality silage.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.135-146
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• 1994

The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

• Food Science and Preservation
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• v.7 no.1
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• pp.89-93
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• 2000

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.699-709
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• 2023

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Food Science and Preservation
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• v.7 no.1
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• pp.84-88
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• 2000

The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and alcohol fermentation.