• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.46-50
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• 2007

Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were $3.0{\pm}0.5%$, $4.0{\pm}0.2$, and $1.88{\pm}0.76%$, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were $10^{7\sim8}$ CFU/mL and $10^{4\sim7}$ CFU/mL, respectively. The long-term fermented kimchi showed $0.32{\pm}0.18$ lightness, $1.73{\pm}0.98$ redness, $0.52{\pm}0.31$ yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.48-52
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• 2007

Yogurt base was prepared from skim milk supplemented with 0.2-1.0% (w/v) garlic powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at 40$^{\circ}C$ for 18 h. Quality characteristics of the prepared yogurt were evaluated for acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of garlic powder inhibited the growth of lactic acid bacteria and decreased the acid production. After 18 h incubation, titratable acidity of garlic yogurt was 1.28-1.08% and was lower than that (1.35%) of yogurt made with only skim milk. However, the viscosity of yogurt was remarkably increased by the addition of garlic powder. The sensory score of yogurt added with 0.2% garlic powder was similar to ordinary yogurt in flavor and overall acceptability. According to sensory score and fermentation characteristics, the optimum concentration of garlic powder was around 0.2%.

• Journal of Korean Medicine for Obesity Research
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• v.13 no.1
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• pp.17-23
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• 2013

Objectives: This study was performed to evaluate the effects of fermented Samjung-hwan (SJH) extracts on weight, serum lipids and blood glucose. Methods: SJH was fermented using three different probiotic bacterial strains (Lactobacillus plantarum [LP], Leuconostoc mesenteroides [LM], Bifidobacterium longum [BL]) separately. Thirty-six rats were divided into normal, control (high fat diet), SJH-UF (high fat diet+unfermented SJH 200 mg/kg), SJH-LP (high fat diet+LP fermented SJH 200 mg/kg), SJH-LM (high fat diet+LM fermented SJH 200 mg/kg) and SJH-BL (high fat diet+BL fermented SJH 200 mg/kg). For 8 weeks later, we examined body weight, total cholesterol, high-density lipoprotein (HDL)-cholesterol and blood glucose. Results: The control group showed significantly increased weight gain compared with normal group and SJH-LP and BL groups had less weight gain than control group, significantly. In the lipid serum tests, control group showed significantly increased total cholesterol levels compared with normal group and only SJH-LP represented decreased total cholesterol levels compared with control group. However there was no significant change in the HDL-cholesteol levels. In the blood glucose tests, that of control group significantly incereased more than that of normal group, SJH-BL showed significantly decreased blood glucose levels compared with control group. Conclusions: SJH-LP, SJH-BL showed weight control effect, SJH-LP decreased TC and SJH-BL reduced blood glucose.

• Animal Bioscience
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• v.35 no.12
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• pp.1860-1870
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• 2022

Objective: The observation that temperate C₃ and tropical C₄ forage silages easily produce large amounts of ethanol or acetic acid has puzzled researchers for many years. Hence, this study aimed to assess the effects of epiphytic microbiota from C₃ forages (Italian ryegrass and oat) on fermentative products and bacterial community structure in C₄ forage (sorghum) silage. Methods: Through microbiota transplantation and γ-ray irradiation sterilization, the irradiated sorghum was treated: i) sterile distilled water (STSG); ii) epiphytic microbiota from sorghum (SGSG); iii) epiphytic microbiota from Italian ryegrass (SGIR); iv) epiphytic microbiota from oat (SGOT). Results: After 60 days, all the treated groups had high lactic acid (>63.0 g/kg dry matter [DM]) contents and low pH values (<3.70), acetic acid (<14.0 g/kg DM) and ammonia nitrogen (<80.0 g/kg total nitrogen) contents. Notably, SGIR (59.8 g/kg DM) and SGOT (77.6 g/kg DM) had significantly (p<0.05) higher ethanol concentrations than SGSG (14.2 g/kg DM) on day 60. After 60 days, Lactobacillus were predominant genus in three treated groups. Higher proportions of Chishuiella (12.9%) and Chryseobacterium (7.33%) were first found in silages. The ethanol contents had a positive correlation (p<0.05) with the abundances of Chishuiella, Acinetobacter, Stenotrophomonas, Chryseobacterium, and Sphingobacterium. Conclusion: The epiphytic bacteria on raw materials played important roles in influencing the silage fermentation products between temperate C₃ and tropical C₄ forages. The quantity and activity of hetero-fermentative Lactobacillus, Chishuiella, Acinetobacter, Stenotrophomonas, Chryseobacterium, and Sphingobacterium may be the key factors for the higher ethanol contents and DM loss in silages.

• Microbiology and Biotechnology Letters
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• v.51 no.1
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• pp.93-98
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• 2023

Nuruk is a starter culture of Korea manufactured by spontaneous fermentation of grains. We isolated bacteria of the genera Bacillus and Staphylococcus, and lactic acid bacteria (LAB) from eight commercial nuruk samples collected from four districts of Korea using selective agar media and identified them based current taxonomic standards. Bacillus was detected in all samples, but Staphylococcus or LAB were not detected in three samples. In seven samples, except one sample scored the highest cell number of LAB, Bacillus and Staphylococcus were counted as the highest and the lowest numbers, respectively. Six species of Bacillus were identified, and B. subtilis, B. velezensis, and B. licheniformis were predominant species. Nine species of coagulase-negative Staphylococcus were identified, and the predominance of S. pseudoxylosus and S. saprophyticus was confirmed. Ten species of LAB including Enterococcus, Lactobacillus and close relatives, Pediococcus, and Weissella were identified. P. pentosaceus was identified as the predominant species.

• Food Science and Preservation
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• v.31 no.2
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• pp.227-234
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• 2024

This study was designed to compare the whitening effects of 60% ethanol extracts of Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). Measurement of cytotoxicity in B16-F10 melanoma cells to confirm the whitening effect, FTR showed higher cell viability than TR. FTR showed inhibitory activity on melanin contents similar to the normal group at concentrations of 50 and 100 ㎍/mL. MITF expression was used to confirm the effect on melanogenesis-related protein expression. TR and FTR showed significant concentration-dependent decrease, and FTR showed lower expressions than the normal group at concentrations of 25, 50, and 100 ㎍/mL. Additionally, the mRNA expression of melanogenesis-related genes (MC1R, Rab27a, TGF-β1 and Myo5a) were measured by RT-qPCR to confirm the whitening effect. In MC1R expression at a concentration of 100 ㎍/mL in FTR showed effective inhibitory activities, and in TGF-β1 expression, TR and FTR both showed effective activities compared to normal groups even at low concentrations. Results of myo5a and Rab27a, a similar pattern was shown, and FTR showed effective inhibitory activities at a concentration of 100 ㎍/mL. As a result, FTR had higher whitening effects through bioconversion and is expected to be a good material for whitening functional cosmetics.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

• Food Science and Preservation
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• v.31 no.1
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• pp.173-182
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• 2024

This study was designed to compare the effects on antioxidant, whitening, and anti-wrinkle improvement of 60% ethanol extracts from Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). The total phenolics contents of TR was 18.6 mg/g, and FTR was 18.2 mg/g. The HPLC analysis confirmed more phenolic compounds were produced in FTR by bioconversion than in TR. The FTR showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than TR. The results of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay, FTR and TR showed higher activity than BHT (positive control). The FTR (1.21-1.29 PF) showed higher antioxidant protection factor (PF) activity than the TR (1.15-1.22 PF) and showed higher tyrosinase, collagenase and elastase inhibitory activities. This results showed L. brevis -fermentation of Trigonotis radicans var. sericea changed the composition profile and has effects on antioxidant, whitening and anti-wrinkle improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2004-2011
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• 2013

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.164-172
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• 2013

This study was carried out to investigate functional quality characteristics of extract obtained after sugar-leaching for 12 weeks (SLE) and extract obtained after lactic acid fermentation for 8 weeks (LFE) of mulberry leaves. The yield, sugar content, pH, and total acidity of SLE were 27%, 43 $^{\circ}Brix$, 4.6, and 0.45%. The yield, sugar content, pH, and total acidity of LFE were 166%, 33 $^{\circ}Brix$, 3.6, and 1.17% respectively. The lactic acid bacteria viable numbers ($1.2{\times}10^{10}$ CFU/ml) of LFE were more than those of SLE ($2.8{\times}10^2$ CFU/ml). The LFE expressed activities of hydrolytic enzymes (amylase, cellulase, pectinase, protease), but SLE did not express. The contents of acetic acid, citric acid, and malic acid of SLE were higher than those of LFE, but lactic acid content of LFE was higher than that of SLE. The main free sugars of SLE were glucose (200.93 mg/g), fructose (236.32 mg/g), and sucrose (18.41 mg/g), but LFE did not detect all free sugars. The contents of polyphenol, anthocyanin, and piperidine alkaloid of LFE were higher than those of SLE. ${\alpha}$-Glycosidase activities were inhibited 3.4% and 16.2% by SLE and LFE. These results suggest that lactic acid fermentation extraction is an effective method to increase the yield and contents of functional quality of mulberry leaves extract.