• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.80-88
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• 2012

This study was conducted to clarify the antimicrobial effects and radical scavenging activities of the cosmetic compositions having the natural plant pigments, and to enhance the natural materials utilization of cosmetics. The antimicrobial activities of the fifteen kinds of cosmetic composition having natural plant pigments were evaluated using the agar diffusion method. Most of the cosmetic composition having the natural pigments showed the clear zone formation of growth inhibition against Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus and Aspergillus flavus. Especially, purple sweet potato, bitter melon, mulberry leaf and gromwell showed the higher antimicrobial activities. All the cosmetic compositions were evaluated for their antioxidant activity using DPPH radical scavenging capacity and nitrite scavenging ability activity. Both of the free radical DPPH and nitrite scavenging ability was the highest in the cosmetic compositions of onion peel, and these antioxidant activity was significant differences according to different plant pigments. In this study, we conjectured that the plant pigment had the potent biological activities, therefore these plant resources having functional components could be a good materials for development into source of natural cosmetics.