• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.167-174
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• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.916-922
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• 2017

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.45-46
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• 2000

After cell removal from fermentation broth the supernatant containing poly (${\gamma}-glutamic acid$) (${\gamma}-PGA$) was concentrated by ultrafiltration in order to reduce the amount of organic solvents such as methanol, ethanol, propanol required for the recover of ${\gamma}-PGA$ with precipitation. The concentration and volume reduction of cell-free solution by ultrafiltration could reduce 3 times the amount of ethanol for the recover of ${\gamma}-PGA$ from cell-free fermentation broth.

• Journal of the Korea Organic Resources Recycling Association
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• v.17 no.4
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• pp.59-65
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• 2009

The antimicrobial activity-possessing materials were screened in the cell free supernatant (CFS) of fourteen lactic acid-fermenting strains isolated from pig's intestine. Each cell free supernatant of cultured strains was treated with various proteinases, heat, and/or alkali (NaOH). The antimicrobial activities were remained even after the enzyme and heat treatment but disappeared after neutralization with 1M NaOH, implying that the materials would be organic acids rather than proteins. Further purification of CFS through solid phase extraction using Sep-pak $C_{18}$ Cartridges and high performance anion exchange chromatography using Bio-LC system revealed that four organic acids, such as oxalic acid, citric acid, lactic acid, and acetic acid, were the main materials for the activity. Lactic acid was the highest amount in all organic acids, ranging from 54% to 77%. This strongly implies that the lactic acid would be the primary material for the antimicrobial activity in all tested strains.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1314-1319
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• 2011

This study was carried out to investigate the surface soil organic carbon fractions affecting by different land use types, including needle-leaf forest (FN), broad-leaf forest (FB), pasture, annual upland cropping land (upland), and paddy rice land (paddy). We chose seven regions across Korean inland, considering sea level altitude, and measured soil organic carbon content and physico-chemical properties such as bulk density at a depth of 0~15 cm using core samples in April for the each land use type. In addition, labile organic carbon fractions in soil including light fraction and hot water extractable carbon were investigated. From this study, organic carbon storage (Mg C per ha) in the upper 15-cm soils was highest in FB (37.8), and decreased in the order of pasture (29.1), FN (28.8), paddy (21.9), and upland crop (19.9). In forest, more than 20% of soil organic carbon existed as light fraction, the free organic matter. Hot-water extractable carbon contents of soils in five land use types were lower than 7% of their soil organic carbon content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.822-832
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• 2017

This study analyzed contents of organic acids, free sugars, and volatile flavor compounds by type of Jerusalem artichoke (Helianthus tuberosus L.). Organic acids in dried Jerusalem artichoke were mainly composed of malic acid, citric acid, and succinic acid. Sucrose, fructose, and glucose were the major sugar components of dried Jerusalem artichoke. Free sugars were more abundant in the white colored sample than in the purple colored sample. In contrast, purple colored sample contained more organic acids than the white colored one. Volatile compounds in Jerusalem artichoke were investigated using the solid-phase micro-extraction method of gas chromatography/mass spectrometry. A total of 117 volatile compounds were identified in Jerusalem artichoke, and chemical classification was as follows: 5 acids, 13 alcohols, 19 aldehydes, 12 hydrocarbons, 15 ketones, 8 miscellaneous, 27 pyrazines, and 18 terpenes in all samples. Terpene was the most abundant in Jerusalem artichoke, and ${\beta}$-bisabolene was the main component in terpenes. The second most common compound was aldehyde, and hexanal was the highest. Pyrazines were the most abundant in the roasted samples, and 2,5-dimethyl-3-ethylpyrazine was present at the highest level, followed by 2,5-dimethylpyrazine. Compared with purple samples, main compounds contained in white samples were aldehydes and hydrocarbons, whereas the major compounds in purple samples were terpenes and alcohols.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1095-1103
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• 1996

In order to minimize the deterioration of dried apple quality, changes of free sugar content, organic acid and ascorbic and during osmotic dehydration with sucrose at various temperature, concentration and immersion time were investigated in this study, total sugar increased as the temperature, concentration and immersion time were increased. Sucrose showed the largest change in content while fructose and glucose showed no and small changes, respectively. Large amounts of malic and fumaric acids, and small amounts of oxalic, citric, maleic and succinic acids were detected. Organic acids were high at low temperature treatment, and became higher with increasing concentration. Loss of ascorbic acid was small at the low temperature and high concentration. Effect of immersion time was negligible. Changes of free sugar, and organic and ascorbic acid followed the first-order and second-order reaction rate equations, respectively. Arrhenius equation was applied to determine the effect of temperature on reaction rate constants with high $r^2$. To predict the changes of quality, a model was established by using the optimum functions of temperature, concentration and immersion time. The model had high $r^2$ value for the quality changes during drying.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.169-169
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• 1996

Seeds of Clerodendron trichotomum and Lindera obtusiloba were screened for organic acids. Free organic acids were solid-phase extracted using Chromosorb P from aqueous extract of the seed powder. Organic acids were then converted to tert.-buthldimethylsilyl derivatives with subsequent analysis by dual-capillary gas chromatography and gas chromatography-mass spectrometry. More than twenty organic acids were tentatively identified.

• Korean Journal of Organic Agriculture
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• v.27 no.1
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• pp.1-16
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• 2019

The questionnaire survey was conducted on 225 farmers in Gyeonggi-do, Jeollanam-do and Jeollabuk-do. A total of 189 (84%) farmers responded. 72% of the respondents were males, 50.3% were aged 60 or older, and 51.3% had less than 5 years of farming experience. 78.8% of the respondents are pesticide-free, and 44.4% of respondents have less than 0.5 ha of farming scale. 61.4% of the cultivated crops were vegetable crops. The order of seeds and seedlings to buy was tomato (23.3%), cucumber (12.2%) and pepper (10.6%). The cost of purchasing seeds ranged from a minimum of 100,000 won to a maximum of 5 million won. 78.3% of respondents answered that they well-knew or knew about organic seeds. 78.3% of respondents answered that they knew or knew about organic seeds. Of the positive effects of mandatory use of organic seeds, 41.3% of respondents said they would increase confidence in organic certification. However, 41% of respondents who opposed the mandatory use of organic seeds said that "The strengthening of regulations will make organic agriculture more difficult." When the use of organic seeds is mandatory, 43.4% of the respondents favor direct support for the purchase of organic seeds, which should be supported politically by the state. When organic seeds were supplied, the disease resistant seeds (53.4%) was the preferred characteristic of organic seeds. For the optimal price of organic seeds, 38.6% of respondents wanted the same price as the commercialized conventional seed. In this study, the questionnaire was conducted for three major organic farming regions, but many of the respondents were judged to have a legal position on the mandatory use of organic seeds. Therefore, the results of this study can be used as a basic data for reviewing the legislation on the organic seed production and distribution suitable for the situation of Korean organic farming.

• Journal of Korean Medicine for Obesity Research
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• v.22 no.2
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• pp.115-124
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• 2022

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×10⁷ CFU/ml to 3.75×10⁸ CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS⁺ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.