• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.379-385
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• 2001

The effects of lactic acid bacteria from kimchi fermentation, specifically Lactobacillus plantarum(LP) and Leuconostoc mesenteroides (LM) on the quality of the bread product was investigated. The two types of bacteria were cultivated in the sterilized radish juice used for kimchi fermentation. The concentration of bacteria was measured at 3.0$\times$10$^{9}$ ~3.3$\times$10$^{9}$ /mL. The bacteria were added at the ratios of 5% and 10% to a mixture with wheat flour before subsequent dough fermentation. An LM+LP treatment to the mixture was also made at 5% of LP and 5% of LM. The measured pH in the dough with LM+LP was the lowest among all of treatments. The products of 5% LM treatment showed the shortest fermentation time. Loaf production by volume was the highest from the 10% LM treatment. The % of moisture loss of the bread during the shelf-storage was less when treated with lactic acid bacteria than when left untreated. The least moisture loss was observed when the bread was treated with the LM+LP mixture. Hardness of the bread also decreased with the presence of lactic acid bacteria. The order of hardness was: control > 5% LP > LM+LP > 5% LM > 17% LM > 10% LP. Staling degree of the bread when treated with lactic acid bacteria was lower than that of the control. The least staling occurred when treated with LM 10% and LP 10%.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1747-1755
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• 2018

Objective: Common reed (Phragmites communis Trin.) could potentially provide an alternative resource for silage; however, its silage quality is poor. The aim of this study was to investigate the factors in reed that contribute to poor quality and determine how the use of additives at ensiling could improve fermentation quality. Methods: In Experiment 1, we determined the chemical composition and the presence of indigenous lactic acid bacteria (LAB) in reed. We further examined fermentation quality of reed silage under conditions without additives (NA) and treated glucose (G), lactic acid bacteria (L), and their combination (G+L). In Experiment 2, silage of NA, and with an addition of cellulase and lactic acid bacteria (CL) were prepared from harvested reed. The harvested reeds were fertilized at nitrogen concentrations of 0, 4, 8, and $12g\;N/m^2$ and were harvested thrice within one year. Results: The indigenous LAB and fermentable carbohydrates are at extremely low concentrations in reed. Reed silage, to which we added G+L, provided the highest quality silage among treatments in Experiment 1. In Experiment 2, N fertilization had no negative effect on silage quality of reed. The harvest times decreased fermentable carbohydrate content in reed. The CL treatment provided a higher lactic acid content compared to the NA treatment. However, the quality of CL treated silage at the second and third harvests was significantly lower than at the first harvest, due to a reduction in carbohydrates caused by frequent harvesting. Conclusion: The causes of poor quality in reed silage are its lack of indigenous LAB and fermentable carbohydrates and its high moisture content. In addition, reed managed by frequent harvesting reduces carbohydrate content. Although the silage quality could be improved by adding CL, higher-quality silage could be prepared by adding fermentable carbohydrates, such as glucose (rather than adding cellulases).

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.117-123
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• 2011

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

• Transactions of the Korean hydrogen and new energy society
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• v.4 no.2
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• pp.5-15
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• 1993

Hydrogen production in visible light with the following semiconductor systems, $CdS-WO_3$, $CdS-TiO_2$, have been investigated in the presence of redox catalyst (Pt, $RuO_2$). MeOH, EtOH, isopropanol, sulfide/sulfite mixture, lactic acid were used as sacrifical reagents. The optimal condition for $H_2$ evolution was found to be in qgueous lactic acid media for $CdS-WO_3/RuO_2$. The photochemical efficiency for this system was 1.05 % and the $H_2$ evolution rate was 26.5ml/min. at $6.07{\times}10^{-5}$ einstein/sec photon rate

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.374-381
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• 2004

This study was performed to characterize the mechanism of the acceleration of lactic acid fermentation in milk incubated with potato flour irradiated by ${\gamma}$-ray and two types of lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophillus, and to examine its effect on the quality of yogurt by assessing the acidity of lactic acid, viscosity, free amino acid, and sensory. In lactic acid fermented in the presence of 0.5% (w/w) potato flour, its acidity was higher, its pH was lower, and its viscosity was increased than lactic acid fermented in the absence of potato flour. In the sample fermented with the mixture of S. thermophillus and L. bulgaricus, the acid production rate was highest. In the samples fermented with a single type of bacteria, the acid production rate of S. thermophillus was higher than that the L. bulgaricus. Fermented a single type of bacteria with potato flour, the lysine utilization rate of L. bulgaricus and S. thermophillus was high. L. bulgaricus produced a large quantity of glutamic acid whereas S. thermophillus consumed glutamic acid. In sensory evaluation of yogurt fermented with potato flour, the preference of texture was improved while its color, taste, flavor, and overall preference were decreased. The data suggest that L. bulgaricus stimulates the growth of S. thermophillus by providing free glutamic acid that is required by S. thermophillus and thus the addition of potato flour shortens the fermentation period of yogurt.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.23-28
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• 2014

Mul-kimchi was prepared with addition of 0.025, 0.05, and 0.1% (w/v) chlorella powder and fermented at $10^{\circ}C$ for 6 days. Quality characteristics of the Mul-kimchi were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts during fermentation. The addition of chlorella powder stimulated the growth of lactic acid bacteria and significantly enhanced the acid production. After 3 days fermentation, titratable acidity of chlorella Mul-kimchi was 0.12-0.14% and was higher than that (0.11%) of Mul-kimchi made without chlorella. The acid production and the number of viable lactic acid bacterial cell increased with increasing the concentration of added chlorella powder. The sensory score of Mul-kimchi added with 0.05% chlorella powder showed the highest values in taste and overall acceptability among the tested Mul-kimchi preparations. When chlorella Mul-kimchi preparations incubated for 3 days were kept at $4^{\circ}C$ for 19 days, their quality characteristics were well maintained through storage period. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.05%.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.76-85
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• 1988

In order to obtain the basic data for the preparation of yogurt containing ginseng component, the effect of ginseng component on cell growth of Lactobacillus casei YIT 9018 and on lactic acid production were investigated. Initial cell growth and acid production were markedly inhibited by the addition of ethanol extracts in the level of 8% into 15% skim milk. Crude saponin did not show any inhibitory effect on cell growth and acid production, but ether layer fraction showed inhibitory effect. It was thought to be more advantageous to add ginseng extracts after the fermentation of milk than before. The addition of ginseng extract at 8% level into liquid yogurt was most suitable in organoleptic test. Cell viability was not affected by the addition of ethanol extracts up to 8% level during storage of liquid yogurt.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.