• 한국식품조리과학회지
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• 제14권1호
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• pp.1-8
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• 1998

부재료를 달리하여 제조한 김치의 발효속도특성 및 미생물학적 발효양상을 조사하였다. 발효 진행에 따라 김치 시료들의 pH는 감소하고 총산도는 증가하였고, 산화환원전위는 감소되다가 다시 증가하는 현상을 보였고 발효 최적기에 가장 낮은 값을 나타내었다. 또한 전 발효 기간 동안 생강, 고추가루 및 혼합시료에서 총생균수와 젖산균수가 많았으며, Leu. mensenteroides의 수는 생강과 고추가루 시료에 많았다. 김치의 적숙기에 젖산균 및 Leu. mensenteroides의 수가 최대이었고 Leu. mensenteroides가 감소하는 시기에 Lac. plantarum이 생기기 시작하였다. 이러한 발효속도 및 미생물 특성의 경시적 변화가 마늘 시료에서는 느리게 적생고추 시료에서는 빠르게 진행되었다. 따라서, 마늘은 젖산균 발효를 비교적 낮은 수준으로 오래 지속되게 하여 김치의 가식일수를 늘이는 저장성 향상에 필요한 부재료이고, 생강과 고추가루는 젖산균과 그 중 Leu. mensenteroides의 생육을 촉진하여김치 맛을 좋게하는데 도움이 되는 부재료라고 생각된다. 그리고, 산화환원전위가 김치의 발효 최적기를 찾는데 유용한 지표가 됨을 알 수 있었다.

• 농업과학연구
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• 제43권3호
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• 한국식품저장유통학회지
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• 제24권8호
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• pp.1180-1187
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• 2017

본 연구는 생강의 천연 기능성 식품소재로서 활용성을 높이기 위해 마쇄한 생강과 숙성 후 발효시킨 생강을 이용하여 항산화 및 항균활성의 특성을 비교하였다. 생강 추출물의 pH는 6.68 산도는 0.39로 나타났으며, 생강을 발효숙성 시켰을 때 pH는 감소하였으나, 산도는 전반적으로 증가하였다. 일반 생강의 6-gingerol 함량은 $404.8{\mu}g/g$ 이었으며, 6-shogaol은 검출되지 않았으나, 발효숙성생강 추출물의 6-shogaol 함량은 $128.8-196.4{\mu}g/g$로 증가하여 발효숙성 과정 중 6-gingerol이 6-shogaol로 변환되었음을 확인할 수 있었다. 총 페놀함량과 총 플라보노이드 함량 분석결과, 일반생강 추출물의 총페놀 함량이 높았으며, 총 플라보노이드 함량의 유의차는 없었다. ABTS 활성소거능은 발효숙성 생강이 88.11-101.32%로 65.43%의 일반생강 추출물보다 유의적으로 높았으며, DPPH radical 소거능도 발효숙성생강 추출물이 10-20% 정도 유의적으로 높은 결과를 보였으며(p<0.05) 특히 S. thermophilus로 발효한 생강에서 가장 높았다. 일반생강과 발효숙성생강 추출물의 항균효과를 확인하고 활성의 차이를 비교하기 위하여 실시한 디스크확산법에 의한 결과는 그람양성균인 S. aureus와 L. monocytogenes 균주에서 발효숙성생강 추출물의 항균활성이 유의적으로 더 높은 것을 확인하였으며, 특히 L. brevis로 발효시킨 추출물의 항균효과가 가장 높았다. 또한 그람음성균인 Salmonella spp. 균주에서도 일반생강에서는 clear zone이 관찰되지 않았으나, 발효숙성생강 추출물에서는 1.88-2.51 cm의 clear zone을 확인하였다. 하지만 E. coli에서는 clear zone이 관찰되지 않았다. 최소억제농도인 MIC 결과 항균효과를 위해 발효숙성생강보다 일반생강에서 보다 많은 양의 시료가 요구 되는 것으로 나타났다. 본 연구 결과 생강을 숙성 후 발효시키면 천연기능성 식품소재로서 radical 소거 및 항균활성이 높게 측정되었음을 확인하였으며, 발효 중 생강의 매운맛이 감소되었을 것으로 판단되어 향후 식품산업에서 발효숙성생강을 이용할 때 항산화 및 항균성의 기초자료가 될 것으로 여겨진다.

• KSBB Journal
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• 제14권2호
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• pp.212-219
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• 1999

섬유성바이오매스로부터 lactic acid를 생산하기 위한 동시당화 및 추출발효공정의 성능과 조업특성을 조사하였다. 섬유소 가수분해효소 Cytolase CL과 lactic acid 발효군주 L. delbruecku를 사용한 동시당화발효(SSF)에서 생성물인 lactic acid의 저해작용이 심각하였다. SSF 도중 lactic acid의 제거를 위하여 선정한 IRA-400 수지의 lactic acid 흡착성능은 200mg/g dry resin 이었다 Lactic acid 제거의 효과는 초기 기질(cellulose)의 농도에 따라 Lactic acid 제거의 효과는 초기 기질(cellulose)의 농도에 따라 다르게 나타난다. 기질의 농도가 50g/L인 경우 단순 SSF의 반응시간 72시간에서 lactic acid의 농도가 304g/L이었고, 이온교환수지를 첨가한 SSF에서는 32.0g/L이었다. 반면에, 모사실험 결과, 초기 기질사용량이 100g/L 인 경우에는 수지첨가에 의한 lactic acid 제거시 lactic acid 생산수율이 약 60%에서 90%이상까지 증가된다. SSF의 각 반응식에서 pH의 의존성을 조사하여 실험식으로 표현하였다. pH에 따라 lactic aic의 생산량이 크게 변화하였으며, pH 4.5-5.0에서 최대의 생산량을 나타내었다.

• 한국초지조사료학회지
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• 제40권3호
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• pp.131-137
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• 2020

The present study investigated effects of antifungal and carboxylesterase inoculant on rumen fermentation with different rumen pH. Corn silage was treated without inoculant (CON) and with a mixed Lactobacillus brevis 5M2 and L. buchneri 6M1 (MIX). Rumen fluid was collected from two cannulated Hanwoo heifers before morning feeding (high rumen pH at 6.70) and 3 h after feeding (low rumen pH at 6.20). Dried corn silage was incubated in the rumen buffer (rumen fluid + anaerobic culture medium at 1:2 ratio) for 48 h at 39℃. Eight replications for each treatment were used along with two blanks. Both in a high and a low rumen pH, MIX silages presented higher (p<0.05) the immediately degradable fraction, the potentially degradable fraction, total degradable fraction, and total volatile fatty acid (VFA) than those of CON silages. Incubated corn silages in a low rumen pH presented lower (p<0.05) total degradable fraction, ammonia-N, total VFA (p=0.061), and other VFA profiles except acetate and propionate, than those in a high rumen pH. The present study concluded that application of antifungal and carboxylesterase inoculant on corn silage could improve degradation kinetics and fermentation indices in the rumen with high and low pH conditions.

• 한국식품과학회지
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• 제20권5호
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• pp.666-673
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• 1988

쌀을 기질로 하는 유산균 음료 발효에서 Bacillus와 효모의 혼합배양을 이용한 고체상태 예비발효와 extruder를 이용한 압출조리 전처리가 유산균의 생육을 증진하는 효과에 대하여 검토하였다. Bacillus laevolacticus와 Saccharomyces cerevisiae의 혼합배양을 쌀과 탈지 대두분의 혼합물에 접종하여 고체 상태로 $45^{\circ}C$에서 배양한 후 자가발열형 단일축 압출성형기를 통하여 처리함으로서 살균과 조직의 변화를 도모하였다. 이렇게 처리된 물질을 분산액으로 만들어 Lactobacillus plantarum과 Leuconostoc mesenteroides 혼합배양을 접종하여 유산발효시켰다. 예비발효와 압출조리에 의하여 유산균의 증식속도와 산생성이 증가하였으며 가용성 고형분의 함량이 크게 증가하였고 분산안정성이 향상되었고 관능적 기호도도 증가하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권3호
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• 한국수산과학회지
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• 제53권3호
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• pp.351-360
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• 2020

Previous studies have suggested that microbial fermentation is an attractive process to develop food products using seaweed. The objective of this study was to isolate and characterize lactic acid bacteria (LAB), which are used as starters for seaweed fermentation. The isolation of LAB strains was conducted using kelp Saccharina japonica kimchi, a well-known fermented seaweed in southeastern Korea. Based on the assay of acid tolerance, bile tolerance and antioxidant activity, 15 strains of LAB were selected for further study. The LABs exhibited cholesterol lowering activity in the range of 15.50 to 94.77%. Among the LABs suitable for food production, Lactobacillus plantarum D-11 had the highest antioxidant and cholesterol lowering activities. This probiotic strain will be applied to develop various kelp fermentation products.

• 한국축산식품학회지
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• 제40권3호
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• pp.362-376
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• 2020

Rabbit meat bekasam is a traditional fermentation product from Indonesia. This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria (LAB) as the probiotic candidate. The chemical contents of bekasam on 7-day fermentation were investigated in explorative and experimental methods in a completely randomized design. A proximate analysis reported a decrease in the moisture content, fat and carbohydrate content, and an increase in protein content. Also, lactic acid content was increased from 0.48% to 1.12%, and pH was decreased from 5.3 to 4.3. Other properties indicated different values, such as bacteria (2.75×10⁶ to 4.45×10⁷ CFU/g), total LAB (3.82×10⁶ to 4.67×10⁸ CFU/g), total yeast (9.89×10⁶ to 3.82×10⁸ CFU/g) and total mould (4.34×10¹ to 4.86×10³ CFU/g). The experiment produced nine LAB isolates, including two probiotics subjected to further 16S rRNA gene analysis, which indicated that Lactobacillus buchneri was the potential probiotic isolate. After being tested on BALB/c mice, L. buchneri could improve the immune system by inhibiting the growth of Coliform and Salmonella.

• 한국축산식품학회지
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• 제30권5호
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• pp.773-779
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• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.