• Korean journal of food and cookery science
• /
• v.6 no.1
• /
• pp.1-8
• /
• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• Applied Biological Chemistry
• /
• v.42 no.2
• /
• pp.111-115
• /
• 1999

This study was attempted to develop technique of masking the pungent odor of chonggugjang using two-stage fermentation method with mixed pure cultures. Cooked soybeans were fermented with Lactobacilli or Aspergillus oryzae at $38^{\circ}C$ for 36 hrs, and then re-fermented with Bacillus subtilis for 12 hrs. The volatile compounds of chonggugjang were obtained with a SDE(Simultaneous steam Distillation and solvent Extraction) system and the extracts were identified by GC and GC-MS. The experimental results revealed the presence of 35 volatile compounds in control chonggugjang(only Bacillus subtilis inoculation). Among them, the major volatile compounds were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine. Twenty-nine kinds of volatile compounds were in chonggugjang prepared by two-stage fermentation method with Lactobacilli and Bacillus subtilis(II), and major volatile compounds were identified to be 2,3,5-trimethyl pyrazine and 2,5-dimethyl Pyrazine. In chonggugjang(Asp. oryzae and then Bacillus subtilis inoculation(III)), the contents of hexadecanoic acid and 2-methyl pyrazine were patricularly high and the main components of chonggugjang fermented with rice straw(IV) were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine etc. In conclusion, the flavor compounds such as 2, 5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine were increased by the inoculation of Lactobacilli or Asp. oryzae, where as unpleasant odor components-butyric acid and valeric acid were decreased. Compared with volatile compounds of chonggugjang made from different soybean cultivars, the flavor compounds (2-methyl pyrazine 2,5-dimethyl pyrazine 2,6-dimethyl pyrazine 2,3-dimethyl pyrazine 2-acetyl pyrazine 2,3,5-trimethyl pyrazine 2-ethyl-3,5-dimethyl pyrazine) of chonggugiang prepared with Sinpaldalkong were high.

• Journal of Mushroom
• /
• v.13 no.2
• /
• pp.85-91
• /
• 2015

This study was initiated to evaluate ethanol production by a Korean isolate of white rot fungus Irpex consors. It was found that the fungus could produce ethanol by converting glucose, mannose, xylose, and cellobiose under semi-aerobic condition with yields of 0.23, 0.19, 0.21, and 0.17 g ethanol per g sugars, respectively. Furthermore, the strain produced ethanol by simultaneous saccharification and fermentation of rice straw treated with steam pressured boiling water, 3% NaOH, and 3% $H_2SO_4$ with maximum yields of 0.12, 0.15, and 0.19 g ethanol per g rice straw, respectively. These results suggested that I. consors could produce ethanol from the components of cellulose and hemicellulose including glucose, mannose, xylose, cellobiose as well as rice straw treated with steam pressured boiling water, dilute sodium hydroxide, and dilute sulfuric acid. This is the first report that I. consors mycelia produce ethanol from various sugars and lignocellulosic substance including rice straw.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.935-941
• /
• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.1
• /
• pp.1-5
• /
• 1988

Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculia. flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (CC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geroniol, furfuryl alcohol, methoxy acecoptenone and myrtanal in Kochujang inoculated with Saccharomyces spl, 2-methyl-propan-2-ol, furfuryl alcohol an furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methyl-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inculated with Bacillus sp. B-3, were identified as major components, respectively.

• Journal of Microbiology and Biotechnology
• /
• v.29 no.2
• /
• pp.256-267
• /
• 2019

The use of low-cost substrates represents one key issue to make single cell oil production sustainable. Among low-input crops, Arundo donax L. is a perennial herbaceous rhizomatous grass containing both C5 and C6 carbohydrates. The scope of the present work was to investigate and optimize the production of lipids by the oleaginous yeast Cutaneotrichosporon curvatus from undetoxified lignocellulosic hydrolysates of steam-pretreated A. donax. The growth of C. curvatus was first optimized in synthetic media, similar in terms of sugar concentration to hydrolysates, by applying the response surface methodology (RSM) analysis. Then the bioconversion of undetoxified hydrolysates was investigated. A fed-batch process for the fermentation of A. donax hydrolysates was finally implemented in a 2-L bioreactor. Under optimized conditions, the total lipid content was 64% of the dry cell weight and the lipid yield was 63% of the theoretical. The fatty acid profile of C. curvatus triglycerides contained 27% palmitic acid, 33% oleic acid and 32% linoleic acid. These results proved the potential of lipid production from A. donax, which is particularly important for their consideration as substitutes for vegetable oils in many applications such as biodiesel or bioplastics.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.22 no.8
• /
• pp.545-552
• /
• 2010

Research and development efforts to reduce $CO_2$ emission are in progress to cope with global warming. $CO_2$ emission from fossil fuel fired power plants is a major greenhouse gas source and the post-combustion $CO_2$ capture is considered as a short or medium term option to reduce $CO_2$ emissions. In this study, the application of the post-combustion $CO_2$ capture system, which is based on chemical absorption and stripping processes, to typical fossil fuel fired power plants was investigated. A coal fired plant and a natural gas fired combined cycle plant were selected. Performance of the MEA-based $CO_2$ capture system combined with power plants was analyzed and overall plant performance including the energy consumption of the $CO_2$ capture process was investigated.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.3
• /
• pp.481-489
• /
• 1994

Volatile flavor compounds in low salt-fermented anchovy pastes by adding koji(Koji), compared with Control, were analyzed by simultaneous steam distillation -solvent extraction /gas chromatography/mass spectrometry. Volatile compounds (106) were detected inboth samples during fermentation. Among these, 79 compounds were positively identified and were composed mainly of aldehydes, esters, alcohols, ketones, nitrogen-containing compounds, aromatic hydrocarbons, and furans. Aldehydes and esters were found higher amounts that other compounds in both samples. Alkylpyrazine, such as 2, 6-dimethylpyrzine, 2-ethyl-6-methylpyrazine, trimethylpyrazie, 2-ethyl-3, 5-dimethylpyrazine and tetramethylpyrazine, and also 2-phenylethanol were identified only in Koji.

• Korean Chemical Engineering Research
• /
• v.61 no.2
• /
• pp.234-239
• /
• 2023

Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. There is a great deal of renewable energy potential in the biomass of vegetables and fruits, which can be used to generate power and steam, as well as fuel for human consumption and laboratory solvents. To maintain the nutritional, antioxidative, and functional qualities of sapota fruit, wine was made by fermenting it with wine yeast (Saccharomyces cerevisiae). The wine's approximate composition was as follows: total soluble solids, 2.38°Brix; total sugar, 3.8 g/100 ml tartaric acidity (TA), 1.29 g tartaric acidity total phenolics, 0.21 g/100 mL; pH, 3.02; acid/100 mL; pH, 3.02; total phenolics, 0.21 g/100 mL; 22 g/100 ml -carotene; 1.78 g/100 ml ascorbic acid mg/100 ml; 0.64 mg/100 ml lactic acid; and The ethanol percentage is 8.23% (v/v). The sapota wine was delicious. A DPPH-scavenging 2, 2-diphenyl-1picryl hydroxyl (DPPH) at a dosage of 250 g/ml, the activity was 46%. Infrared alcohols, phenethylamines, and other compounds were discovered via spectroscopy.

• Journal of the East Asian Society of Dietary Life
• /
• v.2 no.1
• /
• pp.83-94
• /
• 1992

As the result of the research on the manufacturing procedure of Sogog-ju in the classical literature(35 kinds), it was found that Sogog-ju is usually brewed on the first Boar day of January and Sogog-ju base is added to it in about 7days and then the fermentation of Sogog-ju comes to end in about 21 days. The material grains out of 48 items, used in the first step of brewing Sogog-ju, are nonglutnous rice 47 items(98%), flour 20items(42%), somnuruk 9 items(19%) out of nuruk (fermenter) 48 items (100%) and nuruk water 5 items(17%), and flour 3 items(6%) are used, but fermenter nuruk is not used. When the grains are used in the first step of brewing, they are usually in the form of gruel and rice cake, and in the second step of brewing, they are usually made into steam water soaked rice. Nuruk, Which is largely used in the first step, is usually put after the processed grains get cold, but in the second step of brewing, it may be put into the still warm grains. There are hardly any cases when nuruk is used in conspicously small quantity.