• Journal of Environmental Science International
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• v.25 no.11
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• pp.1575-1582
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• 2016

In this study, to provide basic information for design of a large-scale recycling system for fishery by-products, the food nutrient components, fertilizer components, and microbial composition of fertilizers and feed which were made of fishery by-products were analyzed before and after fermentation. The results of the analysis of the edible portion of fishery by-products indicated that calories per 100 g of crustaceans were the highest followed by those of fish and brown algae in order of precedence with values as follows; Korean Krill 94 Kcal, Portunus trituberculatus 65 Kcal, Lophiomus setigerus 58 Kcal, and Undaria pinnatifida 16 Kcal. As for changes in amino acids per 100 g of fishery by-products between before and after fermentation, calories per 100 g of P. trituberculatus decreased by 74.7% from 15.7 g to 4.0 g, that of L. setigerus decreased by 61.1% from 11.9 g to 4.6 g, that of Korean Krill decreased by 53.5% from 11.6 g to 5.4 g, and that of U. pinnatifida decreased by 49.4% from 1.7 g to 0.9 g. Among amino acids, those contained in fishery by-product fertilizers (liquid fertilizer) in large amounts were shown to be Glutaminic acid, Aspartic acid, Glycine, Lysin, and Leucine. The lipid content of Korean Krill decreased by 11.9% from 3.2 g to 2.8 g, that of L. setigerus increased by 2.0 times from 1.1 g to 2.2 g, that of P. trituberculatus increased by 4.5 times from 0.4 g to 1.7 g, and that of U. pinnatifida increased by 9.4 times from 0.2 g to 1.9 g. The ash (mineral) content of P. trituberculatus decreased by 82.5% from 26.2 g to 4.6 g, that of U. pinnatifida increased by 27.6% from 3.3 g to 4.2 g, that of Korean Krill increased by 21.9% from 3.1 g to 3.8 g, and that of L. setigerus increased by 88.7% from 1.2 g to 2.2 g. The microbial composition of liquid fertilizer using recycled fishery by-products was shown to be Bacteria, Actinomycetes, Fungi, Yeast, and Lactobacillus sp.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.5
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• pp.1087-1094
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• 2009

The purpose of this study was investigated hypoglycemic effects of fermented red ginseng extracts. We prepared non-fermented red ginseng extracts(R), fermented with Lactobacillus plantarum(RL) extracts, Saccharomycescerevisiae(RS) extracts, and L. plantarum mixed S. cerevisiae(RLS) extracts, examined composition of ginsenosides, SOD-like activity, and $\alpha$-glucosidase inhibitory activity. Ginsenoside Re was highest contents in all extracts, second was ginsenoside Rc and then ginsenoside Rb1. Concentration of these ginsenoside was showed higher in RS than in other extracts. SOD-like activity and $\alpha$-glucosidase inhibitory activity were shown higher in fermented red ginseng extracts than non fermented extracts. And activities of mixed fermentation extracts(RLS) higher than single fermentation extracts(RL, RS). Effects of blood glucose level, serum lipid profile and metabolic variables were evaluated in streptozotocin(STZ) induced diabetic rat. Experimental group was divided into 7 groups: normal control group(hereafter NC group), diabetes control group(DC group), positive control group treated with 50 mg/kg body weight of acarbose(PC group), treated with 300 mg/kg body weight of R, RL, RS and RLS extracts groups, respectively. Blood glucose level of DC group was maintained high level in all experimental period, but treated with red ginseng extracts groups was reduced the glucose level by R group 18.00%, RL group 28.07%, RS group 29.03%, RLS group 42.42%, respectively. The concentration of total cholesterol and triglyceride of fermented red ginseng extracts treated groups (RL, RS, RLS) was lower than non- fermented extracts group(R) DC and PC groups. The activity of ALT, AST in RLS treated groups were lower than other groups.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.888-896
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• 1996

This study was conducted to investigate the preservative effects of low molecular weight chitosan with and without other preservatives on kimchi at $10^{\circ}C$ during 12 days of fermentation. The pH and titratable acidity of kimchi with preservatives (PSV) were higher and lower, respectively, than those of control kimchi (CON). The decrease in reducing sugar content was more remarkable in CON than in PSV as the fermentation proceeded. Contents of lactic acid and acetic acid were lower in PSV, especially in kimchi with chitosan dissolved in acetic acid (CH-B) and in the one containing both chitosan and Na-benzoate (CHS) than those in CON. The numbers of total viable cells, Leuconostoc sp. and Lactobacillus plantarum were higher in CON than those in PSV. Sensory firmness and green flavor were significantly lower in CON than in CH-B and CHS. Sourness and staled flavor of CH-B and CHS tended to be lower than those of other kimchi samples.

• Food Science and Preservation
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• v.12 no.1
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• pp.8-16
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• 2005

To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.

• Journal of Life Science
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• v.23 no.5
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• pp.682-688
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• 2013

We investigated a physiological function by fermenting a medicinal mushroom, (Cudrania tricuspidata fruit). A fermentation using lactic acid bacteria and the extracts isolated from 70% ethanol fractionation was included in cultured mouse spleen cells for cytokine secretion. As a result, total polyphenol content improved by 47% by organic acid fermentation. This was regarded as immune activity in fermented C. tricuspidata fruits, as the levels of interleukin (IL)-2 and IL-4 secretion increased. In addition, when the extracts were treated with a stimulant lipopolysaccharide, the secretion of helper T (Th) 1 cytokines IL-2, IL-12, and tumor necrosis factor-${\alpha}$ was suppressed, while the secretion of Th2 cytokines IL-4, IL-5, IL-6, and IL-10 significantly increased. Therefore, this study suggests that fermentative C. tricuspidata fruit extracts can contribute to the suppression of cellular immune reactions induced by the expression of Th1 cells and activation of the expression of Th2 cells inducing humoral immune reactions associated with the antibody generation by B lymphocytes.

• Korean Journal of Medicinal Crop Science
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• v.18 no.6
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• pp.421-428
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• 2010

The bark of Berberis koreana Palibin was fermented by Bifidobacterium longum B6 and Lactobacillus paracasei at $37^{\circ}C$ for 72 hour, then extracted by water solvent at $100^{\circ}C$ for 180 min. Total pholyphenol and flavonoid contents were improved by fermentation process, compared to conventional water extraction. The barks of B. koreana Palibin extracts by B. longum B6 (FE-B.L.) and by L. paracasei (FE-L.P.) showed 17% and 16% cytotoxicity on human normal cell lines(HEK293) at 1.0 mg/$m{\ell}$ of the highest concentration, respectively, which was about 3~5% lower than 20% from normal extracts (NE). DPPH radical scavenging activity of the FE-B.L. and FE-L.P. were about 73% and 75.9% higher than 56.8% of NE. The highest inhibitory potency on xathine oxidase and superoxide dismutase (SOD)-like activities were also measured as 31.9% and 61.9% by adding FE-L.P. of 1.0 mg/$m{\ell}$. On tyrosinase inhibition test, the FE-L.P. showed highest activity as 75.9% at 1.0 mg/$m{\ell}$. Generally, FE-L.P. showed higher antioxidant activities as well as higher tyrosinase inhibition activity, possibly due to high contents of total pholyphenol and flavonoid. In general, fermentation of barks of B. koreana Palibin has relatively better biological activities than normal extracts. Specifically, the extracts fermented by L. paracasei showed higher activities than that from B. longum B6.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• 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.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.171-185
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• 2017

${\gamma}$-aminobutyric acid (GABA) is a non-proteinogenic amino acid biosynthesized through decarboxylation of L-glutamic acid by glutamic acid decarboxylase. GABA is believed to play a role in defense against stress in plants. In humans, it is known as one of the major inhibitory neurotransmitters in the central nervous system, exerting anti-hypertensive and anti-diabetic effects. In this report, we wanted to enhance the GABA production from the barley leaf and corn silk by culturing them with lactic acid bacteria (LAB). The barley leaf and corn silk were mixed with various weight combinations and were fermented with Lactobacillus plantarum in an incubator at $30^{\circ}C$ for 48 h. After extracting the fermented mixture with hot water, we evaluated the GABA production by thin layer chromatography and GABase assay. We found that the fermented mixture of the barley leaf and corn silk in a nine to one ratio contained a higher level of GABA than other ratios, meaning that the intermixture and fermentation technique was effective in increasing the GABA content. We also tested several biological activities of the fermented extracts and found that the extracts of the fermented mixture showed improved antioxidant activities than the non-fermented extracts and no indication of cytotoxicity. These results suggest that our approach on combining the barley leaf and corn silk and its fermentation with LAB could lead to the possibility of the development of functional foods with high levels of GABA content and improved biological activities.

• Journal of Life Science
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• v.31 no.4
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• pp.367-376
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• 2021

This study evaluated the changes in the pH, acidity, lactobacillus and total bacterial counts, and sensory evaluation of Dolsan leaf mustard Kimchi (DLMK) after incubation for 50 days at 4℃ in the presence of one of three lactic acid bacteria (LAB); Weissella kimchii (W.k.), Leuconostoc gelidum (L.g.), and Leuconostoc mesenteroides (L.m.). The pH ranged from 5.12 to 5.62 and the acidity varied from 0.62% to 3.77% upon the addition of a 2% salt solution to the DLMK prepared using the three LAB. Overall, the LAB counts decreased rapidly from day 10 to day 20 of fermentation, whereas the total bacterial count decreased during the 50 days of fermentation. The pH and acidity in the DLMK ranged from 5.22 to 5.61 and from 0.91% to 4.41%, respectively, in the absence of the 2% salt solution. The LAB count decreased until 20 days and then increased thereafter, whereas the total bacterial count decreased until 20 days and then increased until 50 days. The condiments treated with or without the 2% salt solution showed a gradual decrease in appearance, flavor, salinity, hot taste, and overall acceptability as fermentation time increased. In addition, DPPH radical scavenging activity was high for 2% W. k. and 2% L. m., and ACE inhibitory activity was the highest, at 70.38% in the marinated condiments fermented at 10℃ for 8 days. Thus, this condiment production method may be useful for DLMK and other Kimchi types.