• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.61-69
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• 1994

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.509-515
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• 1999

Lactic acid bacteria (LAB) fermented foods were prepared from egg white powder (EWP), casein and growth stimulating agents (GSA). The effects of GSA on acid production and growth of Lactobacillus were studied. The effects of GSA on sensory properties and viscosity of LAB fermented foods were also studied. Acid production by Lactobacillus was stimulated by addition of GSA (0.3% or 1%, W/V). Although stimulating effect differed among each GSA, some GSA increased the acidity up to the level of fermented milk. However, stimulating effect of GSA on viable cells was not noticeable. Acid production by L. acidophilus was generally higher than other Lactobacilli. The optimum concentration of GSA added to substrate was 1% (W/V). Sensory evaluation showed that the optimum fermentation time was 18hr. The sensory properties of GSA samples were evaluated as slightly lower than that of fermented milk because GSA samples showed whey separation and taste and smell of GSA. Apparent viscosity of GSA samples was significantly lower than that of fermented milk and control sample (p<0.05). There was no significant difference of apparent viscosity among GSA samples. GSA samples, fermented milk and control sample showed thixotropic flow characteristics.

• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.1-10
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• 2014

Most microorganisms have been used for foods for such a long period of time with no question posed for their safety. However, the progress of food processing technology has activated international food trades, and the consumers and authorities of import countries have come to question the safety of microorganisms used in foods. At present, the most widely known safety standards are Generally Recognized as Safe (GRAS) status from the US Food and Drug Administration (FDA) and Qualified Presumption of Safety (QPS) status by the European Food Safety Authority (EFSA). GRAS status is not for the safety of microorganisms themselves but for the permissibility of strains or cultures in specific food uses. QPS provides a qualified generic approval to a defined taxonomic unit. The increase of commercialized traditional fermented foods in Korea has spurred the starter development for traditional food fermentations. However, starter development in Korea has been carried out based on the technological properties of microorganisms with no research on developing a standardized tool for safety assessment. In the globalization of traditional Korean fermented foods, technological properties as well as safety of future starters should be guaranteed, and establishment of the safety assessment regulation for microorganisms used for foods is necessary.

• KSBB Journal
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• v.32 no.3
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• pp.199-205
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• 2017

The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains tested were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.373-377
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• 2001

Egg white mix (EWM) added with different ratios of cream $(10{\sim}15%,v/v)$ was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.5
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• pp.572-582
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• 2004

Statement of problem: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. Purpose : This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. Material and methods: The color differences (${\Delta}E^*$) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture linears(Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Dura $Base^{(R)}$, Sofreliner $MS^{(R)}$) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods distilled water, and $L^*$, $a^*$, $b^*$ values were measured for the color difference(${\Delta}E^*$), on the 1st, 7th, and 28th day with spectrophotometer. Result and conclusion : 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner $MS^{(R)}$ of 1st day after immersion(p<0.05). There were significant differences between samples in Sofieliner $MS^{(R)}$ and Ufi Gel $SC^{(R)}$ of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-$B^{(R)}$ of 28th day after immers ion(p<0.05). 2. In red pepper pastes, ${\Delta}E^*$ values of Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Sofrelinev $MS^{(R)}$ weve higher than 3.3. Those values were not clinically acceptable. In soy sauces, ${\Delta}E^*$ values of all denture liners were lower than 3.3. ${\Delta}E^*$values of Ufi Gel $SC^{(R)}$ were higher than those of other denture liners 3. Based on the above results , red pepper paste causes more discoloration than soy sauce.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.341-345
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• 1988

• Journal of the Korean Professional Engineers Association
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• v.19 no.2
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• pp.43-52
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• 1986

• Journal of the Korean Professional Engineers Association
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• v.18 no.2
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• pp.30-45
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• 1985

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.199-203
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• 2005