• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1807-1813
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• 2010

To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• Journal of Environmental Health Sciences
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• v.42 no.3
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• pp.160-168
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• 2016

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.52-59
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• 2002

Pilot-scale PSSBR(Phase Separated Sequencing Batch Reactor) was operated to evaluate requirement of external carbon sources(${\Delta}gCOD/{\Delta}gNO_3^{-}-N$) in denitrification. Methanol and fermented food waste were used as external carbon sources. Methanol and fermented food waste were fed to the anoxic state of first reactor and concentration were 50 and 40 mgCOD/L on the basis of concentration in reactor, respectively. In case that external carbon source was not used, average $NO_3^{-}-N$ concentration in effluent was 22.49 mg/L. When methanol and fermented food waste were fed, average $NO_3^{-}-N$ concentration in effluent were 10.13 mg/L and 6.3 mg/L, respectively and requirement of external carbon sources were 4.04 and 2.5 ${\Delta}gCOD/{\Delta}gNO_3^{-}-N$, respectively. Fermented food waste was better than methanol in denitrification efficiency. Therefore fermented food waste could be one of the excellent external carbon sources for nitrogen removal in biological nutrient removal process.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.233-240
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• 2015

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.665-675
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• 2018

A total of 80 pigs [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] with an average body weight of $72.9{\pm}2.6kg$ were used in the present study to investigate the effects of fermented whole crop wheat and barley with or without supplementing inoculums throughout the restricted feeding in finishing pigs. There were 4 replicate pens per treatment. Pigs were fed ad libitum throughout the experiment as the control (CON), and the other four groups were restricted to 10% in the CON diet and fed ad libitum fermented whole crop cereals: fermented whole crop barley with inoculums; fermented whole crop barley without inoculums; fermented whole crop wheat with inoculums; and fermented whole crop wheat without inoculums. During the entire experiment, the average daily feed intake (ADFI) decreased in the fermented barley and fermented wheat groups compared to the CON, while no difference was observed in the average daily gain (ADG), feed efficiency (gain : feed ratio, G : F) between the control and fermented whole crop barley, wheat diet group. Dry matter and nitrogen digestibility did not show a significant difference among the treatments. In the blood constituents, concentrations of blood urea nitrogen were significantly lower in pigs fed fermented whole crop barley without inoculum diets compared with the other treatments. In conclusion, restricted feeding with fermented whole crop barley and wheat regardless of the supplementing inoculums showed no significant difference in growth performance compared to the CON. This suggests that there is a possibility that fermented whole crop barley and wheat could replace part of the conventional diets.

• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.7-12
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• 2000

An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p＜0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.475-480
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• 2015

Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation, and the viable cell number in fermented extracts after refrigeration for 2 weeks was $1.3{\times}10^{10}CFU/mL$. The antimicrobial activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than 25,000 ppm showed antimicrobial activity.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.444-447
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• 2000

The microbial changes during the fermentation of salted and fermented shrimp at different salt levels $(3{\sim}30%)$ were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.