• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Korean Journal of Environmental Agriculture
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• v.34 no.2
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• pp.91-97
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• 2015

BACKGROUND: Earthworms are essential detritus feeders that play a vital role in the process of decomposition of organic matter and soil metabolism. The complex process of partial breakdown of organic matter and mixing with mucous and gut microbial flora in the form of earthworm cast results in the reduction of the toxicity. This study focused on the change of cast amount and pollutant contents before and after the eating of the organic waste and upland soil with the two species of earthworm. METHODS AND RESULTS: The two species of earthworms were compared to the cast production. In the upland soil material, the daily amount of worm's cast was 1.42 g in E. andrei and 0.40 g in A. agrestis. In the organic waste material, the cast of E. andrei was 0.78~0.83 g and the cast of A. agrestis. have not been collected because all earthworms died after the treatment. The heavy metals treated in the upland soil were evaluated the impact of the worm excretion. With the E. andrei, the cast production was decreased 0.1~0.8 times in zinc, 0.2~0.5 times in copper, and 0.1~0.7 times in cadmium compared to the control treatment according to the levels of concentration. With A. agrestis, the cast amount was decreased 0.3~1.1 times in zinc, 0.2~0.3 times in copper, and 0.1~2.1 times in cadmium, respectively. The changes of pollutant contents before and after the eating of the organic wastes with E. andrei were studied. In the treatment of the Alcohol Fermentation Processing Sludge and the Fruit Juice Processing Sludge, heavy metal content of the cast was increased 0.7~53.3% compared to the sludge materials. PAHs contents were decreased 50.1% in the cast of the Alcohol Fermentation Processing Sludge and 36.6% in the cast of the Fruit Juice Processing Sludge, respectively. CONCLUSION: In conclusion, although the A. agrestis was bigger than E. andrei in size and weight, the cast amount of A. agrestis was small. The two species of earthworm was less excretion with high concentration of heavy metals. While the heavy metals such as zinc, copper, and cadmium were considerably accumulated in the cast, the total compounds, PAHs were fairly decomposed. There results would provide us for restoring contaminated soil and cleaning organic wastes.

• Journal of Life Science
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• v.21 no.10
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• pp.1428-1433
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• 2011

In this study, we isolated and characterized plant-associated lactic acid bacteria which are able to produce angiotensin-converting enzyme (ACE) inhibitory and antioxidative activities. Five lactic acid bacteria were isolated from plants (grape and leek), a plant-associated fermentative product (Kimchi) and Korean traditional alcohol (Dongdongju). Strains K-1 and K-21 from Kimchi, strain L-5 from leek, strain G-3 from grape, and strain D-3 from Dongdongju were identified as Pediococcus pentosaceus, Lactobacillus plantarum, Weissella cibaria, L. plantarum, and L. brevis, respectively, by 16S rRNA gene analysis. ACE inhibitory activities of isolated strains ranged from 44.3 to 71.9% in the MRS broth. G-3, L-5 and K-1 strains especially showed high ACE inhibitory activities (59.8-98.69%) in the MRS broth containing skim milk. DPPH radical scavenging activities of the strains were in the range of 42.5-82.7%. All strains showed varying levels of resistance in artificial gastric fluid (pH 2.5), retaining viability ranging from 42.2 to 88.1% after 3 hr of incubation. All strains showed high resistance to 0.3% oxgall after 24 hr of incubation; survival rates were in the range of 55.4-112.8%. Isolated strains were found to be antagonistic to some pathogens including Pseudomonas aeruginosa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1860-1866
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• 2010

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

• KSBB Journal
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• v.24 no.5
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• pp.489-494
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• 2009

Two-step pretreatment process was investigated to efficiently hydrolyzed rape stems for obtaining fermentable sugars. The process was consisted of two consecutive steps as $200^{\circ}C$ and 15 MPa and $374^{\circ}C$ and 24 MPa with the flow rate of 5 mL/min. Under this condition, 5.5 (g/L) of glucose and 25.6 (g/L) of xylose were obtained from rape stems, showing 18% of glucose yield based on 25% cellulose in the rape stems. It was also found that this process could generate less amounts of toxic residues, such as HMF (Hydroxy- Methyl-Furfural) and other fulfural components during hydrolysis process. It could reaction maintain relatively high ethanol production yield as 90% of theoretical conversion yield from glucose. Therefore, this pretreatment process could be applied to hydrolyze other cellulosic and marine resources such as woods, stem and algae for bioethanol production.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.69-74
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• 2010

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.784-791
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• 2013

Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.

• Journal of the Korean Society of Radiology
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• v.12 no.1
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• pp.9-16
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• 2018

Hangover after drinking is different from person to person symptoms and degree, but usually thirst, fatigue, headache, general boredom, gastrointestinal disorder, vomiting, diarrhea, deficiency of vitamin appears. This hanging phenomenon is caused by the action of precursors such as ethyl acetate and acetaldehyde, which are the by products of fermentation contained in alcohol and alcohol accumulated in hepatocytes and body. In order to solve the hangover phenomenon, the same Origin as polysaccharide Polydeoxyribonucleotide, which is a nucleic acid-sugar-phosphate complex, which is a semen or testicular extract in salmon extract, and a water soluble salmon extract powder having the same structure and lower price than Polydeoxyribonucleotide And D-Glucuronic acid and N-Acetyl glucosamine. It has excellent biocompatibility, viscoelasticity and moisturizing power. It has effect on reduction of body water loss and skin moisture content in hangover phenomenon. It is antioxidant and skin moisturizing effect Hyaluronic acid was irradiated with gamma rays, and the composition was prepared by using the salmon extract powder and the main raw material. The ethanol degradation, the acetaldehyde reduction amount, the blood acetaldehyde concentration and the acetic acid concentration were measured to evaluate the alcoholysis effect, Skin moisture evaporation rate To examine the evaluation unit water content of the skin was improved determine whether the antioxidant and provide skin moisturizing effect. The addition of ethanol extracts of salmon extracts showed a decrease of 5 to 7 times compared with no addition, and a decrease of 3 to 5 times of acetaldehyde. In addition, the change of acetaldehyde concentration and acetic acid concentration in blood showed a rapid decrease compared to the no - added control group. In addition, when the raw material of hyaluronic acid was used, skin moisture content was high and skin moisture evaporation amount was decreased. Therefore, hyaluronic acid, which is a polysaccharide polymer, has excellent viscoelasticity and moisturizing ability, It is considered to provide antioxidant and skin moisturizing effect. Therefore, it can be said that the composition containing salmon extract powder and hyaluronic acid as a main ingredient is effective for the hangover phenomenon which occurs after drinking.

• Journal of Life Science
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• v.30 no.1
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• pp.70-76
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• 2020

This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.204-208
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• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.