• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.877-881
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• 2011

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.596-603
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• 2015

This study investigated the effects of adding oyster shell powder (OSP) from Crassostrea gigas on the food quality of Chinese cabbage Kimchi (CCK). We monitored the changes in microbial levels, pH, acidity and sensory evaluation during the fermentation of CCK treated with various contents of OSP. The microbial assay showed that adding OSP to CCK inhibited the growth of viable cells, total coliforms, and lactic acid bacteria, with the greatest growth inhibition against lactic acid bacteria over the fermentation period. After fermentation for 18 days, the lactic acid bacterial counts in CCK treated with OSP (0.3%, 0.5% and 1%) were at least 1 log CFU/g lower than those of control CCK. In addition, the pH and acidity of CCK treated with OSP were lower than in control CCK over the fermentation period. The overall sensory evaluation of CCK with 0.3% OSP was better than that of control CCK after fermentation for 24 days. In conclusion, OSP treatment, especially 0.3% OSP, enhances the food quality and extends the self-life of CCK, while minimizing the detrimental effects on its sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.45-51
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• 1989

To examine the potenital of APM as the sweetner of Kimchi, the change of APM (0.1%) added to Kimchi was monitore during the fermentation of Kimchi as $25^{\circ}C$. The content of APM added to Kimchi was ecreased to the extent of 20% after 20hrs by being decomposed into aspartylphenylalaine and phenylalanine. The decomposition degree of APM during the fermentation was only below 10% caused by the joint effects of lactic acid bacteria and pH and was disclosed as mainly led the reaction of enzymes contained in the raw chines cabbage. The decomposition of APM was inhibited by increasing the concentration of NaCl.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Journal of Microbiology and Biotechnology
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• v.25 no.10
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• pp.1653-1659
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• 2015

Epothilone, which is produced by the myxobacterium Sorangium cellulosum, contributes significant value in medicinal development. However, under submerged culture conditions, S. cellulosum will accumulate to form bacterial clumps, which hinder nutrient and metabolite transportation. Therefore, the production of epothilone by liquid fermentation is limited. In this study, diatomite-based porous ceramics were made from diatomite, paraffin, and poremaking agent (saw dust). Appropriate methods to modify the porous ceramics were also identified. After optimizing the preparation and modification conditions, we determined the optimal prescription to prepare high-performance porous ceramics. The structure of porous ceramics can provide a solid surface area where S. cellulosum can grow and metabolize to prevent the formation of bacterial clumps. S. cellulosum cells that do not form clumps will change their erratic metabolic behavior under submerged culture conditions. As a result, the unstable production of epothilone by this strain can be changed in the fermentation process, and the purpose of increasing epothilone production can be achieved. After 8 days of fermentation under optimized conditions, the epothilone yield reached 90.2 mg/l, which was increased four times compared with the fermentation without porous ceramics.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.473-481
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• 2006

This study was carried out to investigate the properties of cucumber kimchi prepared with different minor ingredients(potato, puchu). Acidity, pH, color value, hardness, and lactic acid bacteria were measured under the condition of $10^{\circ}C$ for 25 days. Five conditions of making cucumber kimchi included: cucumber kimchi with puchu 300g(treatment 1, control), cucumber kimchi with potato 90g, puchu 210 g(treatment 2, 5-1), cucumber kimchi with potato 150g, puchu 150 g(treatment 3, S-2), cucumber kimchi with potato 210g, puchu 90 g(treatment 4, S-3), cucumber kimchi with potato 270g, puchu 30g(treatment 5, S-4). Hardness of cucumber kimchi appeared higher values as the potatoe's volume increased(S-1, S-2, S-3, S-4), during all fermentation days. The results showed very significant values in pH(p<0.001), acidity(p<0.001), 'L' of lightness(p<0.05), hardness(p<0.001), lactic acid bacteria(p<0.001) according to fermentation. And the results showed very significant values in 'a' of redness(p<0.01), hardness(p<0.001) according to cucumber kimchi samples. These results showed that fermentation patterns of cucumber kimchi were influenced by the different minor ingredients used.

• Journal of environmental and Sanitary engineering
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• v.16 no.1
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• pp.108-116
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• 2001

It is difficult to task to achieve high biological nutrient removal from municipal wastewater because of low organic content. Volatile fatty acids(VFAs) produced from acid fermentation of food wastes can be utilized as external carbon sources for the biological nutrient process. Significant reduction and stabilization of the food wastes can also be obtained from the acid fermentation. The objective of this study is to evaluate characteristics of acid fermentation of the food wastes. Results obtained from the batch experiment of various organic wastes showed that the food wastes had high potential to be used as an external carbon source because of the largest production of the VFAs with low nitrogen and phosphorus content. The fish waste was found to be the next possible organic waste, while the others such as radish cabbage and molasses waste showed high VFAs consumption potential as a results of high nitrogen and phosphorus content. alkaline hydrolysis of the food waste was carried out using NaOH prior to the acid fermentation. As the alkali addition increased, solubilization of the organics as well as TSS reduction increased. However, fraction of soluble COD to total COD became stable after a sharp increase. Alkali addition greater than 0.5g NaOH per g TS resulted in significant increase in pH.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.61-66
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• 1993

The object of this study was to investigate the effects of blanching and lactic acid bacterial inoculation on the quality of kimchi. The pHs of the group added Leuconostoc mesenteroides were rapidly decreased, and then kept almost steady states. However, the pHs of the groups added Bifidobacterium bifidum were gradually decreased. Blanching treatment reduced the number of viable cells. At the beginning of the fermentation, the total organic acid contents of the blanched groups were lower than those of the non-blanched groups, but later on they were higher. With fermentation, the contents of malic, citric and fumaric acid were decreased in the control group, but increased in the cultured groups and all blanched groups. The cutting forces of the blanched groups were higher than those of the non-blanched groups during the whole fermentation period. The inoculation of Leu. mesenteroides was effective on the preservation of ascorbic acid. Blanching and the inoculation of Leu. mesenteroides gave good effect on the sensory acceptability. The acceptability of the groups added Bifidobacterium bifidum was low in initial fermentation period, but increased during the late fermentation period.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.595-598
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• 2006

Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle ($C_T$) of real-time PCR. As fermentation proceeded at $15^{\circ}C$, the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at $4^{\circ}C$, the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the $C_T$ values of the first samples and the change in the $C_T$ value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.