• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.203-206
• /
• 1996

Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25\;and\;37^{\circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{\circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.687-703
• /
• 2019

A survey we conducted suggests that the ingestion of veterinary drug residues in edible animal parts constitutes a potential health hazard for its consumers, including, specifically, the possibility of developing multidrug resistance, carcinogenicity, and disruption of intestinal normal microflora. The survey results indicated that antibiotics, parasitic drugs, anticoccidial, or nonsteroidal anti-inflammatory drugs (NSAIDs) are broadly used, and this use in livestock is associated with the appearance of residues in various animal products such as milk, meat, and eggs. We observed that different cooking procedures, heating temperatures, storage times, fermentation, and pH have the potential to decrease drug residues in animal products. Several studies have reported the use of thermal treatments and sterilization to decrease the quantity of antibiotics such as tetracycline, oxytetracycline, macrolides, and sulfonamides, in animal products. Fermentation treatments also decreased levels of penicillin and pesticides such as dimethoate, malathion, Dichlorodiphenyldichloroethylene, and lindane. pH, known to influence decreases in cloxacillin and oxacillin levels, reportedly enhanced the dissolution of antimicrobial drug residues. Pressure cooking also reduced aldrin, dieldrin, and endosulfan in animal products. Therefore, this review provides updated information on the control of drug residues in animal products, which is of significance to veterinarians, livestock producers, and consumer health.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.4
• /
• pp.537-543
• /
• 1999

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.666-672
• /
• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.806-813
• /
• 2001

This study was carried out to investigate the effects of various kinds of commercial salts including Chunil, Hanju, Guwoon and Bamboo salts on the growth of microorganisms involved in kimchi fermentation. Among various microorganisms related to the kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and E. coli was examined. Based on the conditions of kimchi fermentation, 3% and 5% concentration of each salt were studied. Also, the temperatures at 1$0^{\circ}C$, 18$^{\circ}C$ and 37$^{\circ}C$ of the cultural condition were examined. The growth of Leuconostoc mesenteroides was inhibited depending on the reduction of cultural temperature and increase of concentration of salts. There was no considerable difference on the growth of Leu. mesenteroides in the different the kind of salts. However, the growth of Lactobacillus plantarum was strongly inhibited by the 5% concentration of Bamboo salt during incubation at 18$^{\circ}C$. When Lactobacillus plantarum was cultured at 1$0^{\circ}C$, its growth was remarkably decreased regardless of the kind and concentration of salts. In the case of Pichia membranaefaciens, Bamboo salt strongly inhibited its growth at all cultural temperatures. Apparent inhibitory effect on the growth of E. coli was observed by the Bamboo salt treatment during the incubation at 18$^{\circ}C$. At the cultural temperature of 1$0^{\circ}C$, similar results obtained.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.649-656
• /
• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.11
• /
• pp.1577-1586
• /
• 2011

This study was carried out to estimate effects of synbiotics containing anaerobic microorganisms and prebiotics on in vitro fermentation characteristics and in situ disappearance rate of fermented total mixed ration (F-TMR). For the in vitro trial, ninety vinyl bags were prepared to analyze temperature, pH, ammonia concentration, microbial growth rate and short chain fatty acid concentration. For the in situ trial, one hundred twenty nylon bags were prepared to analyze dry matter (DM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) disappearance rate. Treatments consisted of a basal diet (US) with prebiotics and probiotics from anaerobic mold (MS), bacteria (BS), yeast (YS) or compound (CS). It was found that temperatures at 14 and 21 days were significantly higher (p<0.05) in the YS and CS than in the others. The pH at 21 days was lower in the CS than in the US. The synbiotic treatments had significantly increased (p<0.05) ammonia concentration at 21 days. The DM disappearance at 72 h was significantly higher (p<0.05) in the MS and CS than in the others. ADF and NDF disappearance rate tended to increase at a rate similar to the DM disappearance rate. Therefore, this study suggests that synbiotics (probiotics with prebiotics) may partially help the quality of fermentation and digestibility of TMR (MS and CS) as fiber disappearance.

• Korean Journal of Food Science and Technology
• /
• v.22 no.2
• /
• pp.140-144
• /
• 1990

This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugj (Korean seasoned pickles of cubed radish roots) during short $(at\;20^{\circ}C)$ or long $(at\;4^{\circ}C)$ period of fermentation During the fermentation periods, pH and acidity were higher in Kakdugis containing 0.3 or 0.6% Na-acetate than in the other samples at both storage temperatures. Firmness was increased with addition of 0.05% Calcium chloride and synergistic effect on firmness was observed when Calcium chloride and Na-acetate were added together. Sourness did not decreased in samples containing 0.3% Na-acetate at either fermentation periods but decreased in those containing 0.6% Na-acetate and stored for long. Saltiness was increased slightly with the addition of Calcium chloride. Compression test gave closer result to sensory evaluation than puncture test In the measurement of firmness with Instron.

• Journal of the Korean Ceramic Society
• /
• v.52 no.1
• /
• pp.33-40
• /
• 2015

Onggi, described as a 'breathing' type of pottery' has significantly influenced the traditional food culture of Korea. It is known that Onggi is an optimal type of storage for fermented foods such as soy sauce, salted seafood, and Kimchi, as air or liquid can penetrate through the body of this material. These foods gain flavor due to the breeding of aerobic bacteria at the beginning of the fermentation process. In this study, Onggi materials from five regions, Gangjin, Yeoju, Ulsan, Yesan, and Jeju, were collected and analyzed to determine their chemical and physical properties before and after sintering. The differences in the raw materials of other mining regions are examined in terms of their chemical and mineralogical compositions, specific surface area, particle size, and particle distribution. Among them, the Gangjin raw material has the greatest mean particle size of $92.29{\mu}m$, as well as the widest particle size distribution. Differences in the levels of $SiO_2$ and $Fe_2O_3$ are shown among Onggi raw materials. However, the crystalline phases formed after sintering are identical, except for the Jeju samples. At all sintering temperatures tested here, Gangjin Onggi showed the greatest porosity, leading to complete air permeation through the body within 90 minutes. These results taken together indicate that air permeation is strongly related to the pore structures in the Onggi body. This is assumed to affect the fermentation behavior.

• Journal of Biomedical and Translational Research
• /
• v.19 no.4
• /
• pp.103-109
• /
• 2018

Aspergillus luchuensis 34-1 was inoculated into wheat pellets with different conditions of raw materials to produce nuruk. The degree of substrate reactivity improvement of steam treated raw materials compared with that of non-heat treated was analyzed. The water content of the pellet was adjusted to 25% and 35%, and steam treatment for 10 minutes improved the substrate reactivity at 2.1-fold and 3.1-fold, and sterilization was also possible. The characteristics of improvement pellet nuruk were investigated according to the degree of crushing and water content of raw materials according to the temperatures and humidities ($23^{\circ}C$, $30^{\circ}C$ and RH 60%, RH 80%). The pH of the pellet nuruk was higher depending on the temperature, humidity and moisture content of the koji were lower, and the pH of the flour-pellet nuruk was lower than that of 2 mm milling wheat-pellet nuruk according to milling degree. It can be seen that the milling degree affects the growth of mold. The acidity and amino acid were generally higher as fermentation time increased. Also, the higher the incubation temperature, humidity and moisture content, the higher the value. Glucoamylase activity was significantly the highest in moisture content 35% D2b nuruk, cultured at $30^{\circ}C$ and 80% RH for 38 hours. This is higher than the previous reports on glucoamylase of rice-koji or commercial nuruk using fungi isolated from traditional nuruk. From these study, it is expected that making of improvement pellet nuruk would save the fermentation time considerably compared with traditional nuruks.