• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1394-1398
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• 1998

Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1388-1393
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• 1998

Traditional Andong sikhe was produced by fermenting L. bulgaricus LBS 47 and S. cerevisiae SCS 5. The changes of nitrogen compound and amino acid during fermentation and storage were investigated. Crude protein was increased until 4days, the main fermentation period. Amino form nitrogen increased up to 37.50 mg% at the 2nd day of fermentation and the product tasted best at this time. Water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The amino acids of water soluble protein and salt soluble protin were totally 17 kinds. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.941-947
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• 1998

We isolated seventy two lactic acid bacteria and two hundred yeast from traditional Andong sikhe. Microorganisms were isolate from 4 kinds of traditional Andong sikhe. The optimum temperature and pH for growth of sikhe yeast, No. SCS 5, was $30^{\circ}C$ and 4.5, respectively. SCS 5 produced $CO_2$ gas and 1.5% of alcohol in malt extract broth. SCS 5 was identified as S. cersvisiae from the observation of shape of vegetative reproduction, morphological and cultural chararteristics, fermentation and assimilation of carbon sources, and physiological characteristics.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.948-956
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• 1998

This study aimed to investigate of Andong sikhe by using pure culture inoculation technique and the improvement of storage stability by the addition of stabilizers to the product. Microorganisms were selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria and yeast were also followed in the process of fermentation.