• Food Science and Biotechnology
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• v.18 no.1
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Journal of Ocean Engineering and Technology
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• v.14 no.1
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• pp.37-43
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• 2000

$PbTiO_3$ was prepared by addition of lead-tltanium mixed aqueous solution to an ethanol solution of oxalic acid. The influence of various ripening factors was invesigated. On the basis of the results in the mono-component system we studied the foramtion of $PbTiO_3$ phase with various ripening conditions. The $PbTiO_3$ phase formation was accelerated with the ripening time temperature and ultrasonic irradiation.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.179-200
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• 1989

Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.124-133
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• 2017

This experiment was conducted to evaluate the effects of high temperature on the stem, leaf and grain of barley during the ripening period and to provide information for the development of high-temperature cultivation techniques and adaptive varieties. We used an artificial climate control facility, to provide a temperature $3^{\circ}C$ higher than the normal average temperature during the ripening stage. Although the maximum rate of starch synthesis was increased at high temperature by approximately 11%, the starch content was decreased, because the period of starch synthesis ended 4 days earlier. As in the case of starch synthesis, the expression of genes related to starch synthesis was increased at the early ripening stage in the high temperature treatment, however, the duration of expression tended to decrease rapidly. Furthermore, the partitioning rate of assimilation products in the panicle increased to a greater extent in the high temperature treatment than in the control. In contrast, for the stem and leaf, the partitioning rate of assimilation products decreased more rapidly in the high temperature treatment than in the control. On the basis of these results, it can be considered that the translocation rate of assimilation products increased to a greater extent in the high temperature treatment than in the control at the early ripening stage. These results indicate that the decrease in grain weight at high temperature during the ripening stage is attributable to an increase in the speed of starch synthesis at high temperature, but the increase in ripening speed does not compensate for the shortening of the ripening period. Finally to develop varieties and cultivation techniques suited to high temperature, we need to focus on physiological characteristics related to the duration of starch synthesis.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.6
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• pp.1002-1011
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• 2020

Objective: This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea. Methods: Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region. Results: The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus, and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76%), while Aspergillus in a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum, and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms. Conclusion: The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.

• Food Science and Preservation
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• v.6 no.2
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• pp.148-152
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• 1999

Philippine bananas were ripened at various temperatures(18$^{\circ}C$, 21$^{\circ}C$ and 25$^{\circ}C$) for 5 days and stored at 13$^{\circ}C$ and ambient temperature(13-20$^{\circ}C$) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8$^{\circ}$ Bx at 18$^{\circ}C$ and 21$^{\circ}C$ ripening and 5.5 and 20.1 $^{\circ}$Bx at 25$^{\circ}C$ ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18$^{\circ}C$ and 21$^{\circ}C$ ripened bananas occurred after 4 days storage at 13$^{\circ}C$ and after 2 days storage at ambient temperature. Decay of 18$^{\circ}C$ and 21$^{\circ}C$ ripening bananas increased from 2.1% after 6 days at 13$^{\circ}C$ storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25$^{\circ}C$ ripened bananas rapidly increased after 2 days at 13$^{\circ}C$ storage and at the initial at ambient temperature storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.67-71
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• 1985

Daenjang, a traditional Korean fermented soybean paste, was prepared by the fermentation with Aspergillus oryzae for 3 days, and then ripened with salt addition(13%) for 45 days. The changes of composition and fraction pattern of lipid in Daenjang during ripening period were studied. The total lipid of initial Daenjang(0 day ripening) consisted of 91.8% of neutral lipid, 7.1% of phospholipid and 1.1% of glycolipid, and minor changes of the composition were observed during the ripening. The contents of free fatty acid and esterified sterol in nonpolar lipid fraction were increased, however, no significant changes in polar lipid fraction were observed from the Daenjang in ripening. Linoleic, oleic, palmitic acids were the major fatty acyl moiety in the fractions of total lipid, triglyceride and free fatty acid, respectively. No significant changes in fatty acid compositions of the fractions were noted, although the saturated fatty acyl moiety of the fraction were increased a little during Daenjang ripening.

• Food Science and Preservation
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• v.17 no.4
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• pp.526-532
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• 2010

Changes in the nutritional components of Daebong-gam (astringent persimmon) fruit were studied during ripening. The pH rose during ripening and total acidity level fell, from pH 5.36 to pH 5.96 and 0.13% to 0.06%, respectively. Total soluble content did not significantly change. Lightness, redness, and yellowness values, as well as ascorbic acid content, decreased during ripening. The levels of moisture, crude protein, and crude fat also decreased, but nitrogen-free content and crude ash level increased. Daebong-gam was rich in K (96.31~239.47 mg/100 g), P (49.10~55.93 mg/100 g), and Na (15.96~18.13 mg/100 g). Fructose and glucose levels were initially high and increased further during ripening. The glucose content was 4.82% in Daebong-gam, 6.73% in Ban-si, and 7.10% Yeon-Si, respectively. Proline, glutamic acid, and aspartic acid were present at high levels in Daebong-gam. The most common fatty acids were palmitic acid and linolenic acid. Succinic acid was the principal organic acid present.

• Journal of Bio-Environment Control
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• v.29 no.1
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• pp.62-72
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• 2020

The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of 'Seolhyang' strawberry suitable for room temperature, cold-chain, and low temperature distribution. The strawberries were harvested six times between December 20 to May 9. The appropriate maturity of strawberries is characterized by the firmness of approximately 2.9-3.0 N, and SSC remained above 8.6 °Brix until March and declined after April. The quality index values that determine the maturity stage of strawberries should be red color, Hunter a value ranging from 32 to 37, and hue angle of 36-45℃. For the after-ripening experiment, the progression rate of the ripening stage determined based on strawberry color was 10%/day at room temperature, 5%/day at 10-12℃, and 3%/day at 5℃. Thus, strawberries should be harvested at 80% coloring stage for distribution at room temperature and at least 90% for low temperature storage to maintain the merchantability. Besides, strawberries harvested at 70% coloring stage at room temperature and strawberries harvested below 80% coloring stage at low temperatures below 5℃ had lost commercial value before reaching 100% coloring stage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.298-308
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• 1988

This study was carried out to get infirmation for the breeding varieties and developing the cultural methods with representative 32 cultivars which were diffused from 1900 to 1982 and two cultural methods which were old one i.e., low dressing and late planting and modern one i.e., medium dressing and early planting. Duration of transplanting between cultural practices were 15 days but the duration of heading date were 5days. Panicle projecting duration was 5-10 days in all cultivars, especially, it is 5 days in early maturing varieties, 6-7 days in medium maturing varieties and 7-10 days in late maturing varieties. Periods from transplanting date to effective ripening date were 99.8 days in low dressing and late planting method, 106.2 days in modern one but the periods from heading date to effective ripening date were 31.4 days in low dressing and late planting method, 30.2 days in modern one. Ripening speed was very active from 5 to 10 days after heading and the daily increase of 1000 grain weight was from 847.8mg to 1130mg in that time and it slightly increased from 5 to 35 days after heading in Japonica varieties but increased after heading and suddenly decreased at 30 days after heading in Indica/Japonica varieties. Meteorological factors (temperature and amount of solar radiation) were positively correlated with the ripening speed but negatively correlated with the period of physiological and effentive ripening.