• Microbiology and Biotechnology Letters
• /
• v.43 no.2
• /
• pp.97-104
• /
• 2015

Vinegar is a widely used acidic seasoning and can be manufactured using various methods and bases, including cereals, wheat, and fruits. Most studies on vinegar have been conducted to evaluate its antioxidant activity. In the present study, fermented dark vinegar (FDV) produced from unpolished rice was examined for its antimicrobial activity, biochemical content, including the amounts of sugar, total soluble sugar, organic acid, and free amino acids, and pH and physiological activity. The antimicrobial efficiency of FDV was assessed using the paper disc-agar diffusion method. FDV exhibited strong antimicrobial activity against the pathogenic bacteria and yeast strains that were tested. In fact, the activity of FDV was shown to be higher than that of the commercial antibiotics carbenicillin (50 µg/ml) and tetracycline (50 µg/ml) against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Yersinia enterocolitica, and Lodderomyces elongisporus. The antioxidant activity of FDV and ascorbic acid was evaluated. Using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, we found that FDV has the highest activity of the antioxidants. After spreading FDV onto tryptic soy broth and yeast extract-peptone-dextrose agar media, the microbial strains were isolated and characterized through physiological and biochemical analysis. Based on 16S ribosomal DNA sequence analysis, the isolated microorganisms exhibited a close similarity to Acetobacter papayae, Acetobacter pasteurianus, and Acetobacter peroxidans.

• Korean Journal of Food Science and Technology
• /
• v.39 no.1
• /
• pp.14-19
• /
• 2007

The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.

• Applied Biological Chemistry
• /
• v.36 no.3
• /
• pp.163-171
• /
• 1993

The collagens from filefish (Novoden modestus) and cod (Gadus macrocephalus Tilesius) skin were isolated and their physicochemical properties were investigated. Glutamic acid, hydroxyproline, valine and phenylalanine in the filefish skin collagen (FSC) were presented at higher levels than those of cod skin collagen (CSC), but the contents of glycine, proline and serine were contrary. The content of essential amino acids of FSC (265 residues/1000 residues) was higher than CSC (229 residues). The solubilities of both collagens were the lowest at pH 7.0, but precipitously increased at acid zone(below pH 5.0). FSC has lower viscosity than CSC. Furthermore, while the viscosities of both collagens were the lowest at pH 7.0, the viscosities of FSC and CSC were the highest at pH 4.0 and pH 2.0, respectively. The denaturation temperature of $FS(25^{\circ}C)$ was higher than $CSD\;(17^{\circ}C)$. The free hydrophobic residue contents of FSC and CSC tended to increase till $60^{\circ}C,\;and\;50^{\circ}C$ respectively, and to decrease thereafter. Hydration capacities of both collagens were the lowest at pH 7.0, and CSC had the superior hydration capacity to FSC. In addition, emulsifying and emulsifying stability of CSC was also superior to FSC.

• Journal of Aquaculture
• /
• v.11 no.3
• /
• pp.319-325
• /
• 1998

Quality evaluation of fish muscle was conducted in olive flounder, Paralichthys olivaceus fed with control or experimental diet containing 0.3% of Obosan (Sungam Co., Korea). Sensory panel members preferred the experimental fish were more preferable than those of control (P<0.01 or 0.05). The difference test was shown that the experimental fish muscle is more firm elastic and palatable than the control ones (P<0.01 or 0.05). The physical properties of meats from fish fed a diet containing Obosan improved qualities with compared to those of control meats. The total amount of free amino acids in muscles from control fish (31.7 mg/100mg), especially with the significant increase of glutamic acid, proline, glycine, alanine and methionine. In all nucleotides and their related compounds, ATP was the most abundant in muscles from fish fed a diet containing Obosan (about 1.9 fold compared to mean of control), however, IMP was more abundant in control muscles.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.723-728
• /
• 2009

In this study, the effects of feeding providing Holstein cows with with TMR feed including amended with undried citrus byproducts on the properties of their raw milk were investigated. Two samples were used for the experiment: T0 (raw milk produced by dairy cows fed with TMR feed not including citrus byproducts) and T1 (raw milk produced by cows fed with TMR feed including citrus byproducts). The All experiments were conducted with Holstein cows at a dairy farm in the on Jeju island, and were repeated three times, in each, after of which raw milk obtained from 7 cows of each samplein each group was analyzed[ED highlight - please ensure this is correct]. The daily milk yield and somatic cell numbers of T0 and T1 were 24.16 kg and 25.97 kg, and 660,000 thousands and 445,000 thousands, respectively, which means that feeding citrus byproducts to cows increases daily milk yield and reduces somatic cell numbers. There was were no significant differences between T0 and T1 in terms of the raw milk's total plate count, specific gravity, titration acidity, and or the amount of milk protein, lactose, nonfat solids, free amino acids and volatile compounds, while raw milk in T1 showed significantly lower levels of milk fat in raw milk. The antioxidant activity of raw milk was improved by citrus byproducts TMR feed containing citrus byproducts.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.40 no.6
• /
• pp.775-781
• /
• 1995

This study was conducted to find out the variation in some medicinal components of Korean green tea by processing recipe and harvesting time in Bongsan-ri(steamroasted green tea) and Buchun-ri(roasted green tea) area. Total chlorophyll content of green tea grown at Bongsan-ri and Buchun-ri was 293mg% and 275mg% and ratio of chlorophyll a to chlorophyll b was 70:30 and 67:33 respectively. The later harvested one had the higher chlorophyll content but the chlorophyll content of the last harvested green tea at Buchun-ri decreased more sharply. Water-soluble pectin of green tea produced at Bongsan-ri and Buchun-ri was 2.05% and 1.84%, respectively. It also increased at the later harvested ones. Total amino acids content of Bongsan-ri and Buchun-ri tea was 2,156mg% and 1,723mg%, respectively. The later harvested tea showed the remarkably decreased. Caffein and catechins of Bongsan-ri and Buchun-ri tea were 2.03%, 11.52% and 2.62%, 14.05%, respectively, Total free catechins content of Bongsan-ri and Buchun-ri tea was 35.59% and 42.73%, and ester type was 58.09% and 44.47%, respectively. Extracted catechins and caffeins of green tea were increased when extracting water temperature was raised from $65^{\circ}C$ to 85$^{\circ}C$ and leaching time was lengthened from 3min. to 9min. About 89% catechins and 97% caffeins of green tea was extracted by nine minutes soaking in 85$^{\circ}C$ water.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.1
• /
• pp.93-99
• /
• 2015

The aim of this study was to analyze nutritional compositions of rapeseed pollen granules and to determine the possible usage of pollen granules as a yeast culture medium. Rapeseed pollen granules (per 100 g) were consisted of carbohydrate 58.9 g, protein 20.8 g, fat 4.1 g, ash 2.5 g and water 13.7 g. And fructose (13.7 g), glucose (11.1 g), and sucrose (6.6 g) of sugars and K (606.7 mg) and P (603.3 mg) of minerals were highly contained. In addition, free amino acids such as glutamic acid (2,482.4 mg), aspartic acid (2,136.5 mg), lysine (1,648.3 mg), and leucine (1,631.1 mg) were present at a higher level. When liquid medium, which was made from cracked pollen granules (5, 10, 15, 20, 25, 30, and 40 g/L), was tested for yeast culture, liquid medium containing pollen granules over 15 g/L showed higher yeast growth than YPD medium (control). Liquid medium containing both cracked pollen granules (15 g/L) and NaCl (1 ~ 20 g/L) improved yeast growth than the liquid medium without NaCl. In addition, when yeast growth was tested on solid medium made from pollen granules (15 g/L) at $30^{\circ}C$ for 2 days, yeast colonies were equally well-formed like those grown on YPD medium. Overall, rapeseed pollen granules have potential properties on yeast growth and could be used as a primary source for yeast culture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.11
• /
• pp.1479-1484
• /
• 2008

This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

• Journal of Embryo Transfer
• /
• v.32 no.4
• /
• pp.297-304
• /
• 2017

This study was designed to determine the effect of monosodium glutamate (MSG) on in vitro maturation (IVM) of oocytes and early development of parthenogenesis (PA) embryos in pigs. Each IVM and IVC medium was supplemented with various concentrations (0, 0.1, 0.5 and 5 mM) of MSG and non-essential amino acids (NEAA) depending on the experimental design. Immature pig oocytes were matured for 44 h and then oocytes reached metaphase II (MII) stage were electrically activated to induce parthenogenesis (PA). When immature oocytes were treated with MSG in the absence of NEAA during IVM, nuclear maturation (83.1-87.1%), intra-oocyte glutathione content, cumulus expansion, and cleavage (91.4-93.4%) of PA embryos were not influenced by MSG treatment at all concentrations. However, blastocyst formation of PA embryos was significantly increased by 5.0 mM MSG ($45.3{\pm}6.2%$) compared to control ($25.6{\pm}3.4%$). MSG treatment during IVM in the presence of NEAA did not show significant effect on nuclear maturation of oocytes and blastocyst formation after PA while 0.5 mM MSG ($89.3{\pm}1.9%$) decreased (P < 0.05) cleavage of PA embryos compared to 0.1 mM MSG ($94.6{\pm}1.1%$). When PA embryos were treated for 7 days with MSG during IVC, 5.0 mM MSG significantly decreased blastocyst formation ($27.8{\pm}4.9%$) compared to no treatment ($41.4{\pm}1.9%$) while no decrease in blastocyst formation was observed in 0.1 and 0.5 mM ($37.4{\pm}3.4%$ and $34.4{\pm}2.6%$, respectively). Our results demonstrated that 5 mM MSG in a NEAA-free chemically defined maturation medium showed positive effect on PA embryonic development while 5 mM MSG treatment during IVC was deleterious to PA embryonic development in pigs.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.336-342
• /
• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.