• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.28 no.6
• /
• pp.812-813
• /
• 1995

Lactococcal cells are nutritionally fastidious and thus, generally cultured either in milk or M17 medium (Terzaghi and Sandine, 1975). In this study, Lactococcus cremoris wild-type (KH) and its less­proteolytic mutant (KHA1) cells were grown on the M17 medium or with modified M17 medium by replicated parallel experiments. The modified M17 medium had the same composition as M17 medium, except that lactose was replaced by glucose. Analyses of culture-broth samples, in which the M17 and the modified M17 media were used, were conducted by high-performance liquid chromatography (HPLC). But, working with these media created noisy problems in analyses of samples. Therefore, a new semi-synthetic medium was developed on the basis of nutritional requirements (Morishita et al., 1981). The composition of the semi-synthetic medium determined on the basis of the nutritional requirements and the composition of milk, is presented in Table 1. The composition of M17 medium is also presented and compared in the table. L. cremoris KH and KHA1 cells were grown again on the new synthetic medium containing glucose or lactose. The broth samples were then drawn and analyzed by HPLC. Clearer separations of fermented products were achieved from the new medium than those with the M17 and the modified M17 media. In comparison with the M17 or the modified M17 media, growth on the new medium was good (Kim et al, 1993). Additional fermentations were also carried out at a controlled pH of 7.0, where enhanced growth of lactococcal cells was obtained. In the fermentations, samples were also analyzed for the concentrations of sugar and lactic acid. The results showed that the new synthetic medium was as good as or better than the M 17 and the modified M 17 media. This is because casein hydrolysate in the synthetic medium provided a ready supply of amino acids and peptides for L. cremoris KH and KHA1 cells. Lactic acid bacteria (LAB) including Lactococcal cells have been known to be an effective means of preserving foods, at the same time as giving particular tastes in fields of dairy products. LAB also have always occupied an important place in the technology of sea products, and marine LAB have known to be present in traditional fermented products (Ohhira et al, 1988). To apply the new synthetic medium to marine LAB, two different LAB were isolated from pickled anchovy and pollacks caviar and were grown on the new media in which various concentrations of NaCl $(3, 5, 7 and 10\%)$ added. They were also grown on the medium solution in natural seawater $(35\%o\;salinity)$ and on the solution of natural seawater itself, too. As seen in Fig. 1, Marine LAB were grown best on the synthetic medium solution in natural seawater and the higher concentrations of NaCl were added to the medium, the longer lag-phase of growth profile appeared. Marine LAB in natural seawater were not grown well. From these results, the synthetic medium seems good to cultivate cells which are essential to get salted fish aged. In this study, it showed that the new synthetic medium provided adequate nutrition for L. cremoris KH and KHA1 cells, which have been used as cheese starters (Stadhouders et al, 1988). Using this new medium, the acid production capability of starter cultures could be also measured quantitatively. Thus, this new medium was inferior to the M17 or the modified M17 medium in culturing the cheese starters and in measuring fermentation characteristics of the starter cells. Moreover, this new medium found to be good for selected and well-identified marine LAB which are used in rapid fermentations of low-salted fish.

• Journal of Mushroom
• /
• v.18 no.1
• /
• pp.20-28
• /
• 2020

This study was conducted to determine the antioxidant, nitrite scavenging, melanin tyrosinase inhibitory, and melanogenesis inhibitory activities of fermented Coix lacryma-jobi L. var. mayuen Stapf. by Hericium erinaceum (Bull.: Fr.) mycelial hot water extract (FCLHE). Additionally, we analyzed β-glucan and ergosterol contents in FCLHE and C. lacryma-jobi hot water extract (CLHE). The ergosterol and β-glucan contents in FCLHE were 740.2 mg% and 245.3 mg%, respectively, whereas these components were not detected in CLHE. FCLHE showed higher cell viability than CLHE. When B16F10 cells were treated with 500 ㎍/mL each of CLHE and FCLHE, the FCLHE treated cells produced 8.9 uM nitric oxide (NO), which was lower than that produced by CLHE treated cells (10.6 uM). The FCLHE treated cells showed significantly greater tyrosinase inhibition and melanin production at all tested concentrations than when compared to the CLHE treated group. Antioxidant parameters such as DPPH and ABTS radical scavenging activities were higher in FCLHE than in CLHE. These results suggest that FCLHE can be used as a raw material for functional foods, for food additives, and in the cosmetic industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.291-306
• /
• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.1
• /
• pp.88-98
• /
• 2016

The pharmacological effects of ginseng berry have been known to improve psychological function, immune activities, cardiovascular conditions, and certain cancers. It is also known that fermentation improves the bioavailability of human beneficial natural materials. Accordingly, we investigated the optimal fermentation conditions of ginseng berry extract with strain isolated from conventional foods. We also analyzed the fermentation product and its antioxidant activity. The bacterium isolated from fermented kimchi was identified as Lactobacillus sp. strain KYH. To optimize the process, fermentation was performed in a 5 L fermenter containing 3 L of ginseng berry extract at 200 rpm for 72 hr. Under optimized conditions, batch and fed-batch fermentations were performed. After fermentation, organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were evaluated. The optimum fermentation conditions were determined as pH 7.0 and a temperature of $30^{\circ}C$, respectively. After fermentation, the amounts and compositions of organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were altered. In comparing the distribution of ginsenosides with that before fermentation, the ginsenoside Re was a major product. However, amounts of ginsenosides Rb1, Rc, and Rd were reduced, whereas amounts of ginsenosides Rh1 and Rh2 increased. Total phenol content increased to 43.8%, whereas flavonoid content decreased to 19.8%. The DPPH radical scavenging activity and total antioxidant activity increased to 27.2 and 19.4%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.11
• /
• pp.1544-1551
• /
• 2016

Various types of fermented soybean foods are consumed in various Asian countries, including China, Indonesia, Japan, Korea, and Vietnam. Cheonggukjang is a Korean whole soybean paste fermented by Bacillus subtilis and regarded as a healthy food. The objective of this study was to investigate the Ca-bioavailability and anti-osteoporotic effects of cheonggukjang (CGJ) containing high poly-gamma glutamate (PGA) contents in an animal model. Blood samples were collected from the jugular vein at 0, 0.5, 1, 2, 3, 4, and 5 h after a single oral dose in male rats. Ca-bioavailability in CGJ containing high PGA contents was approximately 3~5 times higher than that of natural CGJ. Female rats were either sham-operated (sham; n=5) or surgically ovariectomized (OVX; five animals per group) and then administered to OVX control, raloxifene hydrochloride (RLX) 1 mg/kg/d, or CGJ containing high contents of PGA (20 and 200 mg/kg/d) for 12 weeks. Serum osteocalcin concentration was significantly lower in the CGJ 200 mg/kg/d group compared with the OVX control group. Serum progesterone concentration was significantly higher in the CGJ 200 mg/kg/d group compared with the OVX control group. Reduction grade of the trabecular bone decreased in the RLX 1 and CGJ 200 mg/kg/d group compared with that of the OVX control group. In conclusion, CGJ 200 mg/kg/d may have inhibitory effects on osteoporosis in OVX rats, and Ca-bioavailability was improved in CGJ containing high PGA contents.

• Journal of Food Hygiene and Safety
• /
• v.21 no.4
• /
• pp.263-268
• /
• 2006

The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were $4.56\sim7.45\;log_{10}$ CFU/g (FS), $2.43\sim7.03\;log_{10}$ CFU/g (AF), respectively. The contamination levels of coliform groups were $4.51\sim6.71\;log_{10}$ CFU/g (SP). $4.00\sim6.66\;log_{10}$ CFU/g (FS), $1.70\sim5.20\;log_{10}$ CFU/g (AF), respectively. The contamination levels of E. coli were $2.50\sim4.42\;log_{10}$ CFU/g (SP), $0\sim3.58\;log_{10}$ CFU/g (FS), $1.11\sim4.68\;log_{10}$ CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.

• Food Engineering Progress
• /
• v.14 no.1
• /
• pp.1-6
• /
• 2010

Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74${\pm}$0.49%(w/w) moisture, 12.51${\pm}$1.23%(w/w) crude protein, 4.20${\pm}$0.51.%(w/w) crude fat and 5.21${\pm}$1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94${\pm}$0.08 mg/g), calcium(1.53${\pm}$0.06 mg/g) and magnesium(1.12${\pm}$0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30$^{\circ}$Brix and 20${^{\circ}C}$ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30$^{\circ}$Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20${^{\circ}C}$(125.24${\pm}$1.86 mg/mL) was higher than those at 25${^{\circ}C}$(99.69${\pm}$2.11 mg/mL) and 30${^{\circ}C}$(95.55${\pm}$1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30${^{\circ}C}$ were 85.9${\pm}$2.3, 55.7${\pm}$2.5 and 55.2${\pm}$3.4%, respectively. The content of eleutheroside B increased up to 146.58${\pm}$4.10 $\mu$g/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.12
• /
• pp.1640-1646
• /
• 2008

In the current food sanitation regulation, food additives are under controlled by the Food Code. The naturally derived preservatives such as benzoic acid and propionic acid can be naturally carried over or produced as metabolites during manufacturing process such as fermentation. To monitor naturally formed benzoic acid and propionic acid levels, a total of 145 samples were classified into berries (prune, cranberry), functional foods (propolis liquid, ginseng product), vinegars (vinegar-based drink, vinegar beverage, vinegar), and salted and pickled products (olive, pickled cucumber, salted/pickled product) and analyzed by HPLC-PDA and GC-FID. From the results, benzoic acid and propionic acid were each detected and identified in 144 samples and 64 samples respectively. The amount of benzoic acid ranged from $4.1{\sim}478.4\;ppm$ in cranberry, from $49.7{\sim}491$ in propolis liquid, and from $2.5{\sim}10.2\;ppm$ in ginseng, and other tested samples contained very small quantity. Also, the amount of propionic acid ranged from $179.8{\sim}951.9\;ppm$ (av. 553.6 ppm) in vinegar (persimmon vinegar 100%), which was the highest level among fermented foods, from $13.7{\sim}247.0$ ppm in propolis liquid, from $2.0{\sim}180.7\;ppm$ in vinegar-based drink, and from $1.6{\sim}76.6\;ppm$ in olive. Vinegar beverage and pickled cucumber each showed 24 and 18 ppm of propionic acid; in contrast, propionic acid was not detected in prune, cranberry, ginseng, and picked/salted products.

• The Korean Journal of Mycology
• /
• v.25 no.1 s.80
• /
• pp.35-45
• /
• 1997

The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus, All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed "Korean traditional foodstuffs".The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus. All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed 'Korean traditional foodstuffs'.

• Journal of Dairy Science and Biotechnology
• /
• v.27 no.2
• /
• pp.55-62
• /
• 2009

Milk is called an almost complete food in terms of nutrition, especially for the younger generations because it contains a number of nutrients required for growth and development. Lactose intolerance is defined as a malabsorption of lactose in the intestine with some typical symptoms of abdominal pains and bloating, and occurred at 75% of global populations, which hampers milk consumption worldwide. Lacks of milk consumption in the underdeveloped countries frequently lead to many nutrients deficiencies, so that diseases including osteoporosis, hypertension, and colon cancer are more prevalent in the recent days. Lactose in foods needs to be hydrolyzed prior to intestinal absorption. The hydrolytic enzyme responsible for splitting lactose into its monomeric forms, glucose and galactose, is called as lactase or $\beta$-galactosidase. The former is primarily used as blood sugar and energy source and the latter used in glycolipid synthesis of brain tissues in infants. Lactose is clinically diagnosed with the breath hydrogen production test as well as intestinal biopsy. Reportedly, symptoms of lactose intolerance are widely prevalent at 25% of Europeans, 50 to 80% of Hispanics, South Indians, Africans, and Jews, almost 100% of Asians and native Americans. For the adults, phenotype of lactase persistence, which is able to hydrolyse lactose, is more common in the northern Europeans, but in the other area lactase non-persistence or adult-type hypolactasia is dominant. Genetic analysis on human lactase gene continued that lactase persistence was closely related to the err site of 1390 single nucleotide polymorphism from the 5'-end. To alleviate severity of lactose intolerance symptoms, some eating patterns including drinking milk a single cup or less, consumption along with other foods, whole milk rather than skimmed milk, and drink with live yogurt cultures, are highly recommended for the lactose maldigesters. Also, delay of gastric emptying is effective to avoid the symptoms from lactose intolerance. Frequency of lactose intolerance with conventional diagnosis is thought overestimated mainly because the subjects are exposed to too much lactose of 50 g rather than a single serving amount. Thus simple and accurate diagnostic method for lactose intolerance need to be established. It is thought that fermented milk products and low- or free lactose milks help improve currently stagnant milk consumption due to lactose intolerance which contributes to major barrier in milk marketing especially in Asian countries.