• 한국수산과학회지
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• 제54권1호
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• 한국산학기술학회논문지
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• 제16권1호
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• pp.438-444
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• 2015

본 연구는 발효유류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 발효유류의 주원료, 작업장 시설과 작업자 등에 대하여, 2013년 11월 5일~2014년 4월 13일까지 충청남도 천안시 서북구 소재에 있는 YD 업체에서 제공받았다. 제조공정도는 일반적인 발효유류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료(원유, 액상과당, 올리고당, 유산균), 부재료, 포장재의 입고, 보관, 투입, 예열, 혼합, 균질, 살균, 예냉, 배양, 냉각, 여과, 내포장, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료의 미생물학적위해요소 분석결과는 Table 1과 같다. 본 연구결과 발효유의 원재료와 살균($90^{\circ}C{\pm}5^{\circ}C$에서 $35{\pm}3$분) 후에는 위해미생물검사 결과는 안전하나 제조환경과 작업자의 미생물검사 결과 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고, 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장 내 공기중의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

• 한국식품과학회지
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• 제45권4호
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• pp.434-440
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• 2013

천년초 열매의 기능성 및 물성을 개선하기 위해서 Leuconostoc mesenteroides SM을 이용하여 천년초 열매 추출액의 젖산 발효를 수행하였다. 천년초 열매의 수분함량은 71.7%, 가식부 65%로 나타났으며, 점질물 함량은 1.8%로 측정되었다. 천년초 열매 추출액은 열처리 시간이 증가함에 따라 점조도와 점탄성이 감소하였고, 퍼짐성은 증가하는 경향을 나타내었다. 또한 잔존하는 미생물은 $80^{\circ}C$에서 30분 열처리에 의해 사멸 되었으며, 천년초 열매색소는 비교적 안정한 값을 유지하였다. 고분자 dextran 생성을 위해 sucrose 함량을 20%까지 첨가하여 발효한 결과, sucrose 첨가량과 발효 시간이 증가할수록 점질물 함량 및 점조도는 증가하였으며 퍼짐성은 감소하였다. Sucrose을 20% 첨가하여 3일 동안 발효한 발효물의 점질물 함량이 4.8%로 가장 높게 나타났으며, sucrose 전환율은 90%를 보였다. 특히 sodium citrate 3% 첨가 시 발효 3일째 발효물의 점질물은 7%까지 증가하였고, 점조도 역시 가장 높은 값을 나타내었다. 발효된 천년초 열매 추출액은 생성된 고분자 dextran에 의한 높은 점성 성질을 나타내면서, 가공적성 증진과 probiotics가 강화된 기능성 발효물로 전환될 수 있었다. 또한 기능성이 강화된 천년초 발효 소재는 기능성식품 및 가공식품의 소재로서의 활용이 기대된다.

• 생명과학회지
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• 제9권6호
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• pp.743-752
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• 1999

The purpose of the paper is to explore the current knowledge on the nutritional evaluation, cholesterol-lowering effect and antitumor activity of kimchi and its ingredients(Korean cabbage, garlic, red pepper powder, ginger and onion). Kimchi contains high contents of nutrients such as vitamins(ascorbic acid, $\beta$-carotene and vitamin B complex), minerals(calcium, potassium, iron and phosphorous), essential amino acids and dietary fiber. Kimch also contains high levels of lactic acid bacteria, allicin, capsaicin, organic acid, phenol compounds, flavonoid and sulfur compounds. The dietary fiber and lactic acid bacteria isolated from kimchi are effective in improving intestinal microflora of human. Isoluble dietary fiber shows anticancer activity, but soluble dietary fiber shows hypocholesterolemic effect. Lactic acid bacteria isolated from kimchi acts as a hypocholesterolemic or anticancer agent. A major ingredient of kimchi is mainly cruciferous and allium family vegetables, which were also reported to prevent cancer and atherosclerosis. It is suggested that kimchi is important not only as one of the traditional fermented Korean food but also as therapeutic agent for carcinogenesis and hypercholesterolemic state.

• 한국식품영양과학회지
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• 제21권1호
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• pp.109-116
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• 1992

Kimchi is a very popular traditional fermented vegetable in Korea, however, contaminations of $NO_3$, $NO_2$ and nitrosamines in Kimchi were suspected. In this review, ingredients used in manufacturing Kimchi, kinds of Kimchi, microorganisms involved the fermentation and nutritional values of Kimchi are introduced. The quantitated levels of $NO_3$, $NO_2$ and secondary amines in the ingredients of Kimchi, and the changes of the contents of $NO_3$, $NO_2$ and nitrosamines during Kimchi fermentation were shown. The level of $NO_3$ during Kimchi fermentation reduced greatly, and the content of $NO_2$ was also trace amounts. NDMA is a major nitrosamine found in Kimchi, but the levels were trace or not detected.

• 한국축산시설환경학회지
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• 제18권3호
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• pp.137-144
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• 2012

본 연구는 유산균과 효모로 구성된 혼합 생균제를 양돈 사료에 첨가하여 양돈용 발효사료를 제조하기 위한 최적 발효조건 구명 및 발효사료 급여에 의한 돼지 장내 환경변화를 평가하고, 원료사료별 발효능을 측정하기 위해 수행되었다. 1. 양돈 발효사료의 유산균과 효모 수를 측정하였을 때 사료 내 혼합 생균제 첨가수준은 0.25%, 수분 함량은 40~50% 정도가 적정하였다. 2. 비육돈에 발효사료를 급여하였을 때가 발효되지 않은 사료를 급여하였을 때보다 소화율은 유의적인 차이가 없었지만 분 중 휘발성지방산의 농도가 높게 나타났다. 3. 양돈용 단미사료의 발효특성을 확인하기 위하여 휘발성지방산의 농도를 측정한 결과, 비트펄프와 타피오카가 우수한 발효기질로 확인되었다.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Dietary and Medicinal Antimutgens and Anticarcinogens
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• pp.89-90
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• 2001

Kimchi is a traditional fermented vegetable food in Korea. There are about 187 varieties of Kimchi, depending on the ingredients and processing methods used, which are different in microbiological, nutritional, and biochemical characteristics. Much attention for Kimchi has been focused on health and life extension. Kimchi is fermented by the microorganisms which are originally present in the raw vegetable substances.(omitted)

• 한국식생활문화학회지
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• 제15권3호
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• pp.225-232
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• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.