• 동아시아식생활학회지
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• 제24권4호
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• Journal of Microbiology and Biotechnology
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• 제33권5호
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• pp.634-643
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• 2023

Chronic obstructive pulmonary disease (COPD), one of the leading causes of death worldwide, is caused by repeated exposure to harmful matter, such as cigarette smoke. Although Lilium longiflorum Thunb (LLT) has anti-inflammatory effects, there is no report on the fermented LLT bulb extract regulating lung inflammation in COPD. Thus, we investigated the protective effect of LLT bulb extract fermented with Lactobacillus acidophilus 803 in COPD mouse models induced by cigarette smoke extract (CSE) and porcine pancreas elastase (PPE). Oral administration of the fermented product (LS803) suppressed the production of inflammatory mediators and the infiltration of immune cells involving neutrophils and macrophages, resulting in protective effects against lung damage. In addition, LS803 inhibited CSE- and LPS-induced IL-6 and IL-8 production in airway epithelial H292 cells as well as suppressed PMA-induced formation of neutrophil extracellular traps in HL-60 cells. In particular, LS803 significantly repressed the elevated IL-6 and MIP-2 production after CSE and LPS stimulation by suppressing the activity of the nuclear factor kappa-light-chain-enhancer of activated B (NFκB) in mouse peritoneal macrophages. Therefore, our results suggest that the fermented product LS803 is effective in preventing and alleviating lung inflammation.

• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.903-911
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• 2020

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

• 한국식품영양학회지
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• 제33권6호
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• pp.737-746
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• 2020

In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

• 한국축산식품학회지
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• 제44권4호
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.297-309
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• 2016

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

• 한국축산식품학회지
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• 제39권6호
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Journal of Ginseng Research
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• 제39권2호
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• pp.178-182
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• 2015

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

• Nutrition Research and Practice
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• 제9권5호
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• pp.451-458
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• 2015

BACKGROUND/OBJECTIVES: We examined the chemical composition and the effect of fermented deer antler on hematopoietic factors in bone marrow cells. MATERIALS/METHODS: For the preparation of fermented deer antler extract (FAB), fermentation was carried out using Bacillus subtilis at $30^{\circ}C$ for 7 days. The hematopoietic effect of FAB was investigated hematopoietic factors in marrow cells. RESULTS: The contents of total sugar, sulfated glycosaminoglycans, and uronic acid and the dry weight gradually increased with fermentation time. The sialic acid content (from 0.14 mg/mL to 0.54 mg/mL) was the highest on the 4th day of fermentation after which it decreased. The proliferating activity of bone marrow cells increased with fermentation times. The levels of various hematopoietic growth factors were determined to verify the beneficial effect of deer antler extract fermented by B. subtilis on hematopoiesis. FAB increased the number of stem cell factors and granulocyte colony-stimulating factor in bone marrow cells. In addition, FAB augmented the burst-forming unit erythroid and total colonies in splenocyte-conditioned medium compared with non-fermented antler extract (NFA). However, FAB did not affect the mRNA levels of erythropoietin, an important factor for erythropoiesis. CONCLUSIONS: FAB, like NFA, did not directly affect hematopoiesis, but contributed to hematopoiesis by stimulating the production of hematopoietic factors.

• 동아시아식생활학회지
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• 제23권1호
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• pp.92-97
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• 2013

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.