• 한국식품영양학회지
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• 제20권4호
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• pp.378-383
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• 2007

To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1279-1283
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• 2009

Garlic has been used for condiments and also for medicines to cure various diseases since ancient times. Many studies on the processing of garlic have been published, however, few of them were related with fermentation because of the antimicrobial action of the garlic. In this study, to conduct garlic fermentation, 4 lactic acid bacteria (LAB) strains with growth abilities in garlic medium were selected. Addition of various nitrogen, carbon, and mineral sources generally did not improve the growth of experimental strains during garlic fermentation except for Lactobacillus casei KFRI 704 by yeast extract and Lactococcus lactis subsp. cremoris ATCC 19257 by mineral sources. High performance liquid chromatography (HPLC) analysis of 32 phenolic compounds during fermentation showed that formononetin was decreased time dependently. The concentrations of volatile compounds and alliin did not change during fermentation. The results of this study would provide the basic understanding of garlic fermentation by selected strains of LAB.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• 한국식품과학회지
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• 제29권6호
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• pp.1208-1212
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• 1997

수분활성을 조절한 오징어육으로 제조한 저염 오징어젓갈의 우점 미생물을 분리 동정하고 숙성중 변화를 조사하였다. 우점미생물은 젖산균으로 Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp., Streptococcus sp.,로 동정되었으며 총균수의 80%를 차지하였다. 숙성중 Leuconostoc, Streptococcus, Pediococcus는 초기에 급격히 증가하였다가 숙성적기 이후에 급속히 감소하였으며 Lactobacillus는 숙성적기 이후에 급격히 증가하였다. 한편, yeast는 숙성중기 이후에 검출되었으며 숙성말기에 급격히 증가하여 주로 부패에 관여하는 것으로 사료되었다.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 1993년도 춘계 학술심포지움
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• pp.149-159
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• 1993

The concept of Solid-State Fermentation is briefly explained in comparison to other fermentation principles, and several types of fermenters are presented. A recently developed "Swing Reactor" for SSF is shown. When inoculated on rice, the mould Monascus purpureus forms red pigments, Which can be used as food colors (Ang-kak, Red Rice). By Response Surface Methodology, serveral factors have been optimized for maximal red colour formation. Showing that presoaking time of rice, pH of soaking water, age of preculture and inoculum size were not of importance within the observed limits. For a fermentation time of 7 days, start humidity is optimal at 34% and temperature is optimal at 28.8 C. These results of small scale fermentation could be transferred to the Swing Reactor.

• Food Science and Biotechnology
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• 제15권4호
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• pp.647-649
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• 2006

Mevinolin, a fungal metabolite, is a potent inhibitor of 3-hydroxy-methyl-3-glutaryl-coenzyme A (HMG-CoA) reductase, the rate-controlling enzyme in cholesterol biosynthesis. In this investigation, the optimum factors for mevinolin production by Monascus pilosus IFO 480 in soymeal fermentation were studied. The highest yield of mevinolin, 2.82 mg mevinolin per g dry weight, without citrinin (a toxic fungal secondary metabolite) was obtained after 21 days of fermentation at $30^{\circ}C$ at 65% moisture content, particle size 0.6-0.9 mm, and initial substrate pH of 6.0. Mevinolin was present in the fermentation substrate predominantly in the hydroxycarboxylate form (open lactone, 92.1-97.3%), which is currently being used as a hypocholesterolemic agent.

• 한국수산과학회지
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• 제53권3호
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• pp.361-367
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• 2020

The objective of this study was to investigate the effect of lactic acid bacteria (LAB) fermentation on the antioxidant activity of kelp Saccharina japonica water extract. Three LAB strains that had exhibited superior antioxidant activity in a previous study were selected for the kelp fermentation starter. The antioxidant activity of the fermented extracts was analyzed during fermentation. After 48 h of fermentation, the extract-fermented Lactobacillus plantarum D-11 strains showed the highest antioxidant activity in terms of DPPH (2,2-diphenyl-2-picryl hydrazyl) radical scavenging, ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging, oxygen radical absorbance capacity (ORAC) and fluorescence recovery after photobleaching (FRAP) assay. Furthermore, the analysis of total phenolic and flavonoid contents revealed that the enhanced antioxidant activity was mainly due to the increased antioxidant content from fermentation. Thus, this study suggests that probiotic LAB fermentation is an attractive approach for the development of various kelp fermentation products.

• 한국수산과학회지
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• 제55권3호
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• 한국식생활문화학회지
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• 제26권1호
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• Journal of Applied Biological Chemistry
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• 제58권1호
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• pp.89-95
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• 2015

Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, anti-adhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentration-dependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.