• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• Journal of Veterinary Clinics
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• v.15 no.1
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• pp.156-161
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• 1998

This study investigated the microbiological changes and distribution of bacteria producing enzyme in order to change food wastes to animal feed during 6 days at room temperature. Food wastes were divided as follows: one is untreated food wastes containing 80% water content and another wastes containing 40% water content adiusted by wheat bran. During the fermentation of food wastes, Lactobacillus sp. and Streptococcus sp. were grown the top position among investigated microorganisms in both of food wastes. Numbers of total microorganisms were much more than untreated wastes during fermentation of flood wastes with 40% water content. But, Streptococcus sp. and Enterobacteriaceae from 4 to 6 days were not detected in treated wastes with 40% water contents. This fact indicated that the adiustment of water content in food waste was effective in fermentation. However, the numbers of microorganisms producing pretense were low in both treated and untreated food wastes. These results suggested that flood wastes should be treated as food wastes with 40% water content to maintain a lot of fermentative microorganisms such as Lactobacillus sp., Streptococcus sp. and yeasts together with pretense to make final animal feed.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.431-441
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• 2001

To develop the low-temperature and long-term fermented kimchi, kimchi was prepared according to the recipe of a specific ratio of major and minor ingredients and adjusted its salinity to 3.7%. Prepared kimchi fermented at $15{\pm}1^{\circ}C$ for 24 hours and transferred and fermented in a refrigerator only used to make low-temperature and long-term fermented kimchi at $-1{\pm}1^{\circ}C$ for 30 weeks. During 30 weeks of fermentation the changes in physicochemical and microbiological properties of low-temperature and long-term fermented kimchi were studied. The initial pH of 6.47 decrease gradually and dropped to pH 4.0 after 14 weeks of fermentation, and then it maintained at same level. Acidity increased to 0.49% on 2 weeks of fermentation and kept at 0.47 $\sim$0.50% during 2 to 30 weeks fermentation. Salinity was slightly increased at early stage and started to decrease on 4 weeks of fermentation, and then it did not change. The change of reducing sugar content was closely related to the trend of pH change with a very high correlation coefficient(r =0.912). Lactic acid, citric acid, malic acid, succinic acid and acetic acid were major organic acids contained in low-temperature and long-term fermented kimchi. Vitamin C content decreased at initial stage of fermentation and then slightly increased up to the maximum of 22.3 mg% on 8weeks of fermentation. In color measurement, L value continued to increase during the fermentation and reached at the highest of 55.45 on 22 weeks of fermentation, and a and b values of 3.62 and 4.54 also increased to 31.26 and 37.32 on 30 weeks of fermentation, respectively. Total microbial count increased slowly from beginning and was the highest on 4 weeks of fermentation, and then began to decrease slowly. Count of Lactobacillus spp. was highest after 6weeks, but count of Lactobacillus spp. was highest on 2 weeks of fermentation, and then both showed a slow decrease. Yeast count wasn't increased until 4 weeks of fermentation and then increased rapidly to get the highest on 10 weeks of fermentation.

• Food Science and Preservation
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• v.18 no.5
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• pp.706-713
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• 2011

This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at $20^{\circ}C$ for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be $33.67-39.67^{\circ}Brix$ in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p<0.05) in the treatments with 3 and 4% sweet persimmon powder added, respectively, after 60 days of fermentation. The content was within the range of 357.47-371.53 mg% on the 90 th day of fermentation in the final stage, showing an increase trend throughout the fermentation. The alcohol content gradually increased with an increase in fermentation time, showing a range of 0.94-0.10% on the 90th day of the final stage of fermentation. Moreover, the content was highest (0.96-0.108%) on the 70th day of fermentation, demonstrating a trend to slightly decline in all the treatments thereafter.

• Food Science and Preservation
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• v.19 no.1
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• pp.144-152
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• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.975-982
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• 2013

In this study, we evaluated the physicochemical, microbial, and sensory characteristics of Makgeolli made with loquat fruits during fermentation. The pH values of all samples decreased after 3 days of fermentation, with a final pH ranging from 3.91 to 4.05. Total acidity increased (from 0.71 to 0.76%) from the addition of loquat fruits after 15 days of fermentation. Amino acid content increased (from 0.13 to 0.22%) with fermentation time after 15 days of fermentation. Total sugar and reducing sugar content decreased with fermentation, but was significantly higher with the addition of loquat fruit. The alcohol content of the loquat-added groups was also higher compared to the control group after 15 days of fermentation. The microbial and yeast count of all samples increased to its maximum after 3 days and then decreased after 5 days of fermentation. The sensory score of Makgeolli made with 3% loquat fruit showed higher values than other samples. The results of this study suggest that loquat effectively serves as a natural additive for improving the sensory qualities of Makgeolli and potentially other foods.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.726-732
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• 1994

Development of an effective method for the preparation of dongchimi juice was investigated by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of dongchimi juice during fermentation. The Chinese radish was ground and suspended in water (1:1, w/v) with addition of spices of garlic, green onion and ginger followed by fermentation at $25^{\circ}C$. Increase in NaCl concentration of brinning solution from 1.0 to 5.0% resulted in a significant decrease in the rates of pH decrease and acidity increase. The sugar addition resulted in a faster changes of them, particulary after 24 hours at $25^{\circ}C$. The fermentation rate was also greatly improved by enzymatic hydrolysis with using viscozyme, a commercial polysaccharides hydrolyzing enzyme, before fermentation. When the fermented juices of two stage (pH 5.4 and pH 4.4) were added up to 15% before (pH 5.4 juice) and during (pH 4.4 juice) fermentation, the initial and second stage of fermentation were significantly improved. Therefore a method of addition of sugar, hydrolytic enzymes and dongchimi juice before or during fermentation was suggested for dongchimi juice preparation.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.195-201
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• 2007

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and $^{\circ}$Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from $10^5{\sim}10^6\;to\;10^2{\sim}10^3$ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of $Fe^{2+}$ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from $33.71{\sim}72.15%$ before fifteen days and $44.76{\sim}75.20%$ ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.