• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Microbiology and Biotechnology Letters
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• v.32 no.4
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• pp.291-296
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• 2004

To produce functional and high nutritional chungkook-jang, an immuno-stimulating and rapid growing bacterium was isolated from one of Korean traditional food, chungkook-jang. The isolated bacterium was identified as Bacilpumilus and deposited in Korean Collection for Type Culture (KCTC 10461BP). The chungkook-jang fermented by JB-l has good taste and pleasant smell with high content of free amino acids, and the water extract of chungkook-jang showed 410% of immuno-stimulation activity at concentration of 2 mg/ml. The rapid fermentation in 16 h is achieved by inoculation of 20 ml culture broth of JB-l into 6 kg cooked soybean in commercial scale at $40^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.403-407
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• 1984

The purpose of this study was to investigate the changes of phytic acid content and phytase activity and the interactions between phytic acid and minerals in the preparation of Meju (fermented steamed soybean mash with molds). Meju contained significantly lower phytic acid and higher phytase activity than both raw and cooked soybeans. This seems to be the result of degradation of phytic acid by phytase produced during preparation of Meju by Aspergillus oryzae. Fe, Zn, Ca contents of soybeans were not changed either by cooking or fermentation. However, these minerals in the retentate of ultrafiltration were significantly lower in Meju than in raw and cooked soybeans. This result indicated that there are lower mineral-phytic acid complex in Meju than in raw and cooked soybeans, which might contribute to higher bioavailability of these minerals in Meju.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.26-32
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• 2015

The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity ($IC_{50}$ value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.

• Mycobiology
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• v.34 no.1
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• pp.30-33
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• 2006

To screen additives and their mixed ratio suitable for the mycelial growth and fruiting body formation of Oudemansiella radicata in the oak sawdust, additives such as rice bran, fermented soybean powder and wheat bran were used. Generally, the mycelial growth of O. radicata has been stable on oak sawdust mixed with rice bran of $5{\sim}20%$. In case that O. radicata was cultured for about 30 days at $22{\pm}1^{\circ}C$ under the illumination (350 lux) of 12 hours and moisture condition of $90{\pm}5%$, the primordia have been formed gradually from red-brown crusts covering the surface of oak sawdust media. Based on the experimental results from 9 strains of O. radicata, fruiting bodies were produced widely on oak sawdust medium mixed with rice bran of 5 to 30%. Even though fruiting bodies of O. radicata have been produced well on oak sawdust media mixed with rice bran, fruiting bodies of O. radicata were produced intensively on oak sawdust media mixed with rice bran of 10%. Therefore, this result will provide a basic information for commercial production of fruiting body of wild O. radicata. This result is the first report associated with an artificial fruiting body formation of O. radicata in Korea.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.211-224
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• 1999

The purpose of this study was to investigate the understanding of dietary consciousness and define the relationship of housewife attitude of middle class residence in Puchon city. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for F-test and Duncan's multiple range test. The main findings of the research were as follows: The food related perchasing place was supermarket(91%), ordinary market(77%), department store(68%), special store(58%), common purchase(37%), convenience store(22%) and communication marketing(13%). The clothing perchasing place showed in the order of department store(71%), special store(65%), ordinary market(52%), common purchase(23%), supermarket(18%), convenience store(15%) and communication marketing(10%). Dietary cosciousness of housewife on foods, clothing, and housing related items was significantly different, specially 20's housewife was concerned about foods and 30's housewife was housing(p<0.05). The behavior consciousness of housewife was significantly different between age, education level, family type and income(p<0.05). Highly educated housewife showed a tendency to spend money and times for food related fields, and to buy clothes in a department store for breaking stress(p<0.05). However, low education level and extended family type housewife got more conservative consciousness on traditional fermented food making(p<0.05). Most of young housewife answered that the making of bread, cookies, soybean paste soup, children clothes and handicraft led to positive consciousness(p<0.05). Especially high life satisfaction housewife preferred to make a dosirak(lunch box), dinner, children clothes and handicraft(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.437-443
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• 2005

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.913-918
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• 1997

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

• Journal of Microbiology and Biotechnology
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• v.9 no.4
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• pp.498-503
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• 1999

Protease produced from Bacillus sp. FSE-68 was isolated from Meju, a Korean fermented soybean starter, and was purified by a two-consecutive aqueous two-phase system. The change of partition coefficient (K) in the polyethylene glycol (PEG)/potassium phosphate buffer (PPB) aqueous two-phase system was measured at different pHs (6.0- 9.2), PPB concentrations (8-12%), and temperatures (4 and $20^{\circ}C$). As the PPB concentration in the aqueous two-phase system increased, the protease concentration in the top phase (PEG-rich phase) increased, thereby enhancing the partition coefficient. The minimum partition coefficient of the protease was achieved at pH 7.0, whereas that of the total protein was at pH 6.0. The biggest difference in partition coefficients of total protein and protease occurred at pH 6.0. It was interesting to note that the partition coefficient of protease decreased as the temperature increased. The optimum condition of the primary aqueous two-phase extraction of Bacillus sp. FSE-68 was pH 6.0, 14% (w/w) PPB, and 16% (w/w) PEG at $4^{\circ}C$, and the crude enzyme concentration in this system was 50% (w/w). The protease, which was concentrated in the top phase, was further mixed with 15% (w/w) PPB (pH 7.0) in the ratio of 1:1 at $20^{\circ}C$ to elute the bottom phase (PPB-rich phase). Using these steps, the purification fold achieved was 9.2 with a 44.7% yield.