• Food Science and Industry
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• v.55 no.3
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

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

• Food Science and Biotechnology
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• v.18 no.2
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• pp.294-298
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• 2009

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to $8.59{\mu}mol/g$ dry basis while those in unfermented soymilk were $8.06{\mu}mol/g$ dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and $\beta$-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low $\beta$-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• Journal of Korean Medicine for Obesity Research
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• v.22 no.2
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• pp.115-124
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• 2022

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×10⁷ CFU/ml to 3.75×10⁸ CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS⁺ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• Food Science and Industry
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• v.49 no.2
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.665-675
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• 2018

A total of 80 pigs [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] with an average body weight of $72.9{\pm}2.6kg$ were used in the present study to investigate the effects of fermented whole crop wheat and barley with or without supplementing inoculums throughout the restricted feeding in finishing pigs. There were 4 replicate pens per treatment. Pigs were fed ad libitum throughout the experiment as the control (CON), and the other four groups were restricted to 10% in the CON diet and fed ad libitum fermented whole crop cereals: fermented whole crop barley with inoculums; fermented whole crop barley without inoculums; fermented whole crop wheat with inoculums; and fermented whole crop wheat without inoculums. During the entire experiment, the average daily feed intake (ADFI) decreased in the fermented barley and fermented wheat groups compared to the CON, while no difference was observed in the average daily gain (ADG), feed efficiency (gain : feed ratio, G : F) between the control and fermented whole crop barley, wheat diet group. Dry matter and nitrogen digestibility did not show a significant difference among the treatments. In the blood constituents, concentrations of blood urea nitrogen were significantly lower in pigs fed fermented whole crop barley without inoculum diets compared with the other treatments. In conclusion, restricted feeding with fermented whole crop barley and wheat regardless of the supplementing inoculums showed no significant difference in growth performance compared to the CON. This suggests that there is a possibility that fermented whole crop barley and wheat could replace part of the conventional diets.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.10-16
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• 2006

Radical scavenging and antioxidant activities of Laminaria japonica and fermented its extracts were evaluated. Freeze-dried L. japonica was fermented by Aspergillus oryzae and extracted with distilled water. The extract solution was mixed with ethanol and centrifuged. The supernatant was ethanol soluble fraction, non-polysaccharide fraction (ESF), and residue was ethanol insoluble precipitation, polysaccharide fraction (EIP). ESF was subjected to sequential fractionation with dichloromethane, ethyl acetate, butanol and water. To determine the radical scavenging and antioxidant activities of these, DPPH radical, hydroxyl radical, superoxide anion radical scavenging activities and linoleic acid oxidation were tested. Among the extracts, ESF of fermented L. japonica showed the highest radical scavenging activity. The ESF showed DPPH radical scavenging activity of 64.33% at concentration of $50{\mu}g/mL$. It was higher than 57.70% of vit. C. Ethyl acetate and butanol fraction had high value of radical scavenging and antioxidant activities, especially butanol fraction of fermented L. japonica was 79.48 % of hydroxyl radical scavenging activity at concentration of $50{\mu}g/mL$. The fermented L japonica had radical scavenging and antioxidant activities higher than L. japonica. These results suggest that fermented L japonica is healthy food having radical scavenging and antioxidant activities.