• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.723-730
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• 2016

In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days: $1.45{\times}10^8CFU/mL$ and $2.21{\times}10^8CFU/mL$, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.

• Journal of the Korean Ceramic Society
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• v.52 no.1
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• pp.33-40
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• 2015

Onggi, described as a 'breathing' type of pottery' has significantly influenced the traditional food culture of Korea. It is known that Onggi is an optimal type of storage for fermented foods such as soy sauce, salted seafood, and Kimchi, as air or liquid can penetrate through the body of this material. These foods gain flavor due to the breeding of aerobic bacteria at the beginning of the fermentation process. In this study, Onggi materials from five regions, Gangjin, Yeoju, Ulsan, Yesan, and Jeju, were collected and analyzed to determine their chemical and physical properties before and after sintering. The differences in the raw materials of other mining regions are examined in terms of their chemical and mineralogical compositions, specific surface area, particle size, and particle distribution. Among them, the Gangjin raw material has the greatest mean particle size of $92.29{\mu}m$, as well as the widest particle size distribution. Differences in the levels of $SiO_2$ and $Fe_2O_3$ are shown among Onggi raw materials. However, the crystalline phases formed after sintering are identical, except for the Jeju samples. At all sintering temperatures tested here, Gangjin Onggi showed the greatest porosity, leading to complete air permeation through the body within 90 minutes. These results taken together indicate that air permeation is strongly related to the pore structures in the Onggi body. This is assumed to affect the fermentation behavior.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.1
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.