• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.804-819
• /
• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.570-585
• /
• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.797-803
• /
• 2016

In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the ${\alpha}-amylase$ and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, $40^{\circ}C$), than in the lower range (20, $30^{\circ}C$). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately $2{\times}10^7$ during fermentation, out of which contamination by aerobic bacteria was about $3{\times}10^3$. The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents as well as drying methods to reduce the contamination by aerobic bacteria, while retaining the enzyme activity.

• Journal of Magnetics
• /
• v.21 no.3
• /
• pp.393-398
• /
• 2016

This paper proposes a novel 16/10 segmented rotor switched reluctance motor (SSRM) for belt-driven starter generators (BSGs). Different from conventional SRMs, the stator of the proposed SSRM consists of two types of stator poles, i.e., exciting and auxiliary poles, and the rotor is constructed from a series of discrete segments. The topology and operation principle of this proposed SSRM are illustrated firstly, and then the design rules are listed. In addition, the finite element method (FEM) is employed to get the static and dynamic characteristics of the proposed SSRM. Finally, the simulation results are presented to show the validity of the proposed SSRM for BSGs.

• Journal of Dairy Science and Biotechnology
• /
• v.14 no.1
• /
• pp.97-118
• /
• 1996

All over the world there is an increasing consumer awareness of the potential influence of various foodstuffs on our health. Today dairy products are expected to be more just food. They have to taste well, appeal and give pleasure, provide of well-being, provide specific health benefits and prevent disease. This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the new health promoting products which are now available. Meanwhile during the last decade a new generation of fermented milk products containing selected intestinal bacteria has been introduced to the markets. These are discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response and also describes some fermented milk products available, selection criteria for commercial starter cultures.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.21 no.4
• /
• pp.120-127
• /
• 2013

Hybrid electric vehicles have applied electric parts for saving fuel consumption and reducing levels of environmental pollution. Electrification of automobiles is indispensable for entering into global market because of enhanced environment restriction. ISG (Integrated Starter & Generator) system is one of main electric parts and can improve fuel efficiency more than other components by using Idle Stop & Go function and regenerative braking system. However, if ISG motor and inverter work under the continuously high load condition, it will make them the decrease of performance and durability. So the ISG motor and inverter need to properly design the cooling system of them. In this study, we suggested the enhancement points by modifying the thermal design of ISG motor and then confirmed the improvement of the cooling performance.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.3
• /
• pp.236-241
• /
• 1996

Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37$^{\circ}C$, pH 6.0 and the lowest agitation were optimum conditions for the production of propionic acid in the scaled up fermentation.

• Microbiology and Biotechnology Letters
• /
• v.37 no.4
• /
• pp.413-415
• /
• 2009

To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
• /
• 1999.11a
• /
• pp.71-75
• /
• 1999

This paper describes the temperature characteristics and influence produced from the unification of Magnetic Ballast and simple Electronic starter for fluorescent lamp. This is affected by the transmitted Temperature from a part of Ballast loss in half-wave rectifier electronic starter. The simulation and experiment show that characteristics of capacitor in electronic starter is changed by the high temperature(80$^{\circ}C$) of magnetic ballast, and preheating time of lamp is reduced by it.

• 한국전산유체공학회:학술대회논문집
• /
• 2011.05a
• /
• pp.567-571
• /
• 2011

Air Starter motors are used for the start of medium-speed diesel engine. One of the main part of air starting motors is the axial turbine stage. In this study, design of 1-stage axial type turbine for 14kw class air starter motors has been performed. The turbine blade was designed based on mean-line analysis. 1-D design calculation and numerical analysis with CFD were conducted iteratively. The validation between 1-D design method and numerical analysis for axial clearance has been performed. It revealed that there is optimum axial clearance of turbine design.