• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.91-97
• /
• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Korean Journal of Microbiology
• /
• v.30 no.3
• /
• pp.160-163
• /
• 1992

Killer toxin from killer yeast fusant FWKS 260 developed by protoplast fusion between the wild killer yeast and alcohol-fermenting yeast was purified by ammonium sulfate fractionation. Amicon PM I0 concentration. Sephadex G-200 and Scphadcx G-75 column chromatography. The purified killer toxin showed a single band by SIX-polyacvlamide gel electrophoresis. The protein part of killer toxin was active site. which was found by treating the proteolytic enzyme such as pronase E and pepsin to killer toxin. The killer toxin was stable at pH 2.0-5.0 and 20$^{\circ}$C. but inactivated with increasing temperature. The molecular weight was determined to be approximately 13.000 according to the results obtained from the SDS-polyacrylamide gel electrophoresis. It was confirmed that the purified killer toxin is glycoprotein by showing a red single band after st'tining with Schiffs reagent.

• Korean Journal of Food Science and Technology
• /
• v.22 no.2
• /
• pp.129-133
• /
• 1990

The strain of Nuruk yeat No. 15 (NY-15) which ferments lactose in milk was Isolated from Nuruk and identified as Saccharomyces marxianus according to the API 20C profile index. The lactose hydrolysing ability of NY-15 was similar to that Saccharomyces fragilis ATCC 8583 which has ${\beta}-galactosidase$ activity. Its optimum growth temperature, pH and time for the production of maximum enzyme activity showed $28^{\circ}C$, 4.5 and 28hr, respectively. Galactose as well as sucrose as carbon sources, and urea as nitrogen source Increased the production of enzyme. In order to test the production of alcohol, NY-15 was inoculated in whey medium and whey medium added with sugar. In the former, NY-15 produced 2% alcohol and in the latter, it showed 12% alcohol production. The optimal medium pH for lactose hydrolysis of NY-15 is 4.5, whereas that of Saccharomyces fragilis ATCC 8583 is 3.5

• Microbiology and Biotechnology Letters
• /
• v.44 no.1
• /
• pp.34-39
• /
• 2016

Wild-type yeast strains were isolated from nuruk, a type of microbial starter culture used for fermenting grains to produce alcoholic products, that was collected from different areas in Korea. Strains were identified based on the analysis of 18S rRNA sequences. Fifty strains shared the highest sequence similarity with Saccharomyces cerevisiae and were designated MBYK1-MBYK50. Among these S. cerevisiae isolates, MBYK45 produced $44.0{\pm}0.3g$ of ethanol from 200 g maltose after incubation at $30^{\circ}C$ for 48 h. Maximum ethanol production of $110.80{\pm}0.81g/l$ with productivity of $3.79{\pm}0.14g^{-1}l^{-1}h^{-1}$ was obtained at optimum culture conditions of pH (6.0), maltose (200 g/l), and temperature ($35^{\circ}C$). This study indicates that the MBYK45 strain of S. cerevisiae, isolated from nuruk, might be suitable for traditional liquor production from malts.

• The Korean Journal of Mycology
• /
• v.9 no.2
• /
• pp.67-72
• /
• 1981

This study was performed to examine the cultivation of Pleurotus florida that forms pinhead between 5 and $25^{\circ}C$, on rice straw substrates in Korea. The highest yield of P. florida sporophores was obtained from the fermented rice straw substrates added 5% rice bran to the rice straw by dry weight basis at the starting of fermentation. The pile turning of materials for uniform fermenting was made three times when the temperature of the pile reached $60^{\circ}C$ during out door composting. The $60^{\circ}C$ row steam was treated 6 hrs for pasterization of the substrates in the cultivating house. The quantity of spawn affected the mycelial growth and the yield of P. florida. The optimum amount of spawn was 10% to the rice straw by dry weight basis mixed with the substrates. P. florida produced normal sphorophores from September to middle of July of the following year.

• Microbiology and Biotechnology Letters
• /
• v.16 no.6
• /
• pp.489-493
• /
• 1988

To obtain a new yeast strain that is able to efficiently produce ethanol from starch, the glucoamylase gene of Saccharomyces diastaticus was transformed into S. cerevisiae without a cloning vector. The competent cells of S. cerevisiae, induced by the treatment of Li$_2$SO$_4$, were transformed with the partial BamHI-digests of chromosomal DNA of S. diastaticus, and the transformants were selected by their abilities to utilize and ferment starch. The transformants, which appeared at a frequency of 8.5$\times$10$^{-7}$, were able to withstand up to 800 ppm of copper sulfate like the recipient and retained the phenotypic expression of the recipient with the exception of the acquisition of STA gene and MAL gene, as regards fermentation of carbohydrates. The enzymatic properties of glucoamylases produced by transformants were very similar to those produced by S. diastaticus as based on optimium pH and temperature.

• Journal of Korea Soil Environment Society
• /
• v.4 no.2
• /
• pp.193-201
• /
• 1999

This study was conducted to check the applicability of pilot-scale co-composting for the remediation of diesel contaminated soil during the winter. Nutrients and microbes were added to enhance the efficiency of bioremediation and fermenting composts were also added to stimulate the microbial activities. As a result. the soil pile was kept at adequate temperature for the bioremediation during the test period of 30∼40 days and initial concentration(2,340mg TPH/kg dry soil) was reduced to 216mg TPH/kg dry soil (approximately 91% removal). During the initial 10∼30 days, it was found that the TPH concentration and the microbial population were rapidly reduced and increased. respectively. The co-composting technology studied can be effectively applied to remediate the diesel contaminated soil during the winter.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.300-306
• /
• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

• Microbiology and Biotechnology Letters
• /
• v.14 no.4
• /
• pp.311-318
• /
• 1986

Glucoamylase and ethanol productivities of HSDD-170 and HSDM-119 formed by S. cerevisiae and S. diastaticus protoplast fusion were investigated. For the production of the glucoamylase, soluble starch as carbon source, yeast extract and C. S. L as nitrogen source added into the basal medium were favorable. The production of the enzyme reached at maximum after cultivation of the fusant for 4 days at 3$0^{\circ}C$, aerobically. The properties of glucoamylase produced by fusants were very similar to those produced by S. diastaticus as based on optimum temperature, pH stability. In alcohol fermentation from starch, strain HSDD-170 fermented starch faster than either of its parental strains. The maximum of alcohol yield in 15% of liquefied potato starch was 7.5% (v/v).

• Journal of the Korean Society of Food Culture
• /
• v.9 no.4
• /
• pp.341-353
• /
• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.