• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.117-126
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• 2018

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.345-348
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• 2004

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with $2.0{\times}\;10^6\;cfu/mL$ up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.4
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• pp.363-368
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• 2010

The overall indicator of microbial activity in the fermentation-extinction reaction of food waste by using bio wood-chips were investigated by considering adenosine tri-phosphate(ATP). Degradation rate of organic compounds, which was represented by chemical oxygen demand(COD) and total nitrogen(TN), was increased with the concentration of adenosine tri-phosphate during fermentation-extinction reaction of food waste by using bio-wood chips. With this view, the ATP would be one of the overall evaluation indicator of organic degradation in the species of bio-wood chip for the fermentation-extinction of food waste.

• Journal of Microbiology and Biotechnology
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• v.33 no.10
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.168-172
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• 2006

Soy sauce was fermented at $20^{\circ}C$ for 100 days in onggi containers (ethnic Korean earthenware) which had been fabricated using three different glazing treatments: unglazed, glazed only on the outside, and glazed on both surfaces. The changes in microstructure and permeability characteristics of onggi containers were examined after fermentation of soy sauce. The effect of repeated use of onggi containers on the fermentation was analyzed by the contact between an aqueous model solution and the onggi containers used once for soy sauce fermentation. The levels of reducing sugar and free amino acids produced from the dissolved starch and protein, respectively, in the solution were compared between the new and reused onggi containers. The moisture permeance and gas permeabilities of the onggi jars were progressively reduced with continuing use for soy sauce fermentation, probably due to clogging of micropores by solid materials. After having been used once for fermentation, the microbial cells and/or enzymes immobilized on the surface or in the micropores of the onggi containers seemed to contribute to accelerating the hydrolytic reactions of starch and protein.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.77-81
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• 2006

The dextransucrase activity of microorganisms which were identified as contributing to the fermentation of jeungpyeon made with yeast was measured. The dextran generated during fermentation was quantified and the viscosity changes were measured. The mechanism of network structure formation was clarified by observing the inside of the network structure over the fermentation periods ranging from 1 to 7 hr using scanning electron microscopy (SEM). The pH of jeungpyeon batter decreased significantly as the fermentation proceeded, whereas the viscosity increased. The identified lactic acid bacteria (LAB) were Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceus, Tetragenococcus halophilus, and Leuconostoc mesenteroides subsp. dextranicum. The yeast was identified as Saccharomyces cerevisiae A/Tor. Pretorien. The dextransucrase extracted from those microorganisms showed high activity. On the other hand, the amount of dextran generated from the batter increased significantly beyond 2 hr of fermentation, and the viscosity increment showed a similar trend. The SEM photos showed that the most homogeneous fine network structure was observed in the batter fermented for 2 hr. Therefore, we assumed that the dextran that was generated by microorganisms during fermentation interacted with the components of the batter to increase the stability of the network structure.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.633-638
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• 1989

The changes of free sugars in Kimchi during fermentation were analyzed by GC. The major sugars in Kimchi were mannose, fructose, glucose, and galactose and they were reduced gradually with fermentation, whereas mannitol appeared in the middle stage of fermentation and reduced slowly. The presence of mannitol in Kimchi was identified by GC and GC/MS for the first time. Most of free sugars were stemmed from chinese cabbage and radish, and reduced with fermentation. These patterns of change of free sugars were almost the same in Kimchi. It could be concluded that regardless of kinds of Kimchi the fermentation mechanism of Kimchi was very similar on the basis of the changes of free sugars.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.103-108
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• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1007-1014
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• 2017

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.56-62
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• 1995

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang meju during fermentation for 60 days. The pH of meju decreased continously up to 40 days of aging and then increased slightly thereafter, while the change in titratable acidity showed the opposite trend to that of pH. The viable cell count of aerobic bacteria increared gradually for up to 40 days of fermentation and then decreased slightly thereafter, while that of molds and yeasts showed a rapid increase up to 40 days of fermentation and then leveled off. ${\alpha}-amylase$ activity increased slightly for up to 40 days of meju fermentation and then stabilized. On the other hand, ${\beta}-amylase$ and glucoamylase activities did not show a significant change for up to 20 days of fermentation and then increased rapidly at 40th day of fermentation. Acidic, neutral and alkaline protease activities increased sharply up to 40 days of aging and then decreased significently at 60th day of fermentation. These results suggest that meju fermented for 40 days had the highest quality in terms of the number of microflora and enzyme activity.