• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.880-886
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• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.826-833
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• 2008

The effects of porphyran-chungkookjang on cytotoxicity of human normal cell line (BJ) and human cancer cell lines (AGS and HT-29) were examined. Porphyran, which was prepared from laver (Porphyra yezoensis), decreased the viability of the cancer cells, however, it did not affect the viability of normal cells. Porphyranchungkookjang was prepared by the addition of 5% (w/w) porphyran into chungkookjang which was fermented by starter, Bacillus subtilis DJI. The cytotoxicity effects of the chungkookjang and porphyran-chungkookjang were evaluated with MTT assay. The methanol and the water extract of porphyran-chungkookjang at 1.0 mg/mL showed $23{\sim}38%$ decreases in proliferation of cancer cells (AGS and HT-29). However, the methanol and the water extracts of porphyran-chungkookjang did not inhibit the growth of normal cell. Moreover, the methanol extract of porphryan-chungkookjang at 1.0 mg/mL showed $1.2{\sim}1.5$ fold higher anticancer effects than that of the chungkookjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1398-1405
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• 2016

The effects of Sparassis crispa extracts fermented with isolated strain from S. crispa on antioxidant and immunological activities were determined. S. crispa extracts fermented with Meyerozyma guilliermondii FM showed significantly higher total phenol contents and DPPH radical scavenging activities compared to those fermented with lactic acid bacteria. In methotrexate-induced immunosuppressed rats, reduced levels of tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-2, and immunoglobulin E (IgE) and increased levels of IL-10 were detected in S. crispa extract injected groups regardless of fermentation. We confirmed that rats treated with S. crispa fermented with M. guilliermondii FM showed higher blood leukocyte contents compared to other treatments. These results suggest that M. guilliermondii FM has high potential as a starter culture for fermentation of S. crispa extracts with increased antioxidant and immunological activities.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Journal of Life Science
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• v.25 no.9
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• pp.1072-1079
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• 2015

The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.640-645
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• 2013

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.421-425
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• 1990

This study was carried out to compare lactic acid bacteria count of liquid type yogurts with various experimental conditions during shelf-life period. The conditions were media(BCP and Elliker agar), incubation conditions(aerobic and anaerobic), dilution waters(saline and phosphate buffer) and dilution methods(10 and 100 times). All of the samples were incubated at $37^{\circ}C$ for 72 hrs. In the case of counting L. acidophilus as a yogurt starter culture, there were differences on dilution waters and incubation conditions, but were no difference on media and dilution methods. In the case of counting L jugurti and mixed strain with L. acidophilus and L. casei, there were differences on media, incubation conditions and dilution waters, but was no difference on dilution methods. For L. casei in the yogurt, media and dilution methods were shown slightly different viable cell count but incubation conditions were not shown difference. In the case of counting L. bulgaricus, there were differences on media, incubation conditions and dilution methods, but was no difference on dilution waters. Therefore, the measurment of lactic acid bacteria count may be effective if preferred experimental conditions are selected for different types of strain.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.122-123
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• 2002

An experiment was conducted to investigate the effect of dietary supplemental protease on performance, blood components, organ weight and protein digestibility. Two hundred and fifty, one day old cobb x cobb male broiler chicks were assigned to 4 treatments with 4 replicates. Four levels of protease were supplemented with 0, 40, 80 and 160U. Weight gain, feed intake, feed conversion were weekly measured for 5 weeks. Blood components and organ weight were examined at the end of experiment. Metabolic feeding trial was carried out to investigate the protein digestibility for one week at five weeks of age. Basal diets contained 21.5, 19.0% CP and 3,100, 3,200kca1/kg ME for starter and finisher, respectively. Weight gain of chicks fed 80U protease was significantly higher than other treatments for starting period(P〈0.05). Feed conversion of chicks fed protease addition diets was improved as dietary protease increased. It showed significant difference between 80U and control groups(P〈0.05). Sera protein tended to be lowered in protease added groups. HDL-cholesterol was decreased at the maximum level of protease. However, organ weight and protein digestibility were not influenced significantly by dietary protease level. In conclusion, the present study demonstrated that protease addition in broiler diets improved the feed conversion.

• Korean Journal of Poultry Science
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• v.35 no.4
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• pp.381-389
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• 2009

This study was conducted to investigate the effect of corn distillers dried grains with solubles (CDDGS) in broiler diet on ileal amino acid digestibility and broiler performance. In experiment 1, TMEn of CGGDS ranged from 2,863 to 2,976 kcal/kg and averaged 2,904 kcal/kg on an 86% DM basis. In experiment 2, 192 male Ross broilers (one-day-old) were assigned randomly to 4 dietary treatment groups (12 birds/pen, 4 pens/treatment) as CDDGS levels (0, 6, 12 and 18%) and fed experimental diets for 6 weeks (starter ($0{\sim}2wk$); grower ($2{\sim}4wk$); finisher ($4{\sim}6wk$)). There was no difference in BWG of the chicks. However, feed intake and feed efficiency of chicks fed with non CDDGS groups were better than those of chicks fed with CDDGS fed groups (P<0.05). The amino acid digestibilities of diets containing CDDGS were high for phosphorus but low for lysine, threonine, aspartic acid, cystine and glycine (P<0.05) in the treatments compared to those of the control diet. This study showed that CDDGS has a high ME value and the treatments were low for the ileal amino acid digestibility, but there was no effect on the broiler performances.