• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.743-750
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• 2010

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.71-75
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• 1990

Yoghurt was prepared with Bifidobacterium longum TK-100 and Lactobacillus acidophilus TK-2070. The prepared yoghurt showed the increase of the titratable acidity under cold storage condition. This was derived from the active L. acidophilus TK-2070 on the logarithmic phase rather than from the B. longumn TK-2070. B. longum TK-100 grew well in the facultative anaerobic condition as well as in the strict anaerobic condition. Reinforced clostridial agar medium with 0.1% aniline blue was tried for the differential viable cell counts in the mixed culture and in the yoghurt. B. longurn TK-2070 had the light gray, blue-dotted colonies of about 2 mm diameter. L. acidophilus TK-2070 had the light gray colonies of about 1 mm diameter.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.683-687
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• 1996

Jujube paste was prepared by autoclaving the fresh jujube at 1.2 atm and $120^{\circ}C$ for 30 min and removing the skin and cores. In order to increase the juice yield, the paste was treated with pectinase, cellulase and their combinations. The soluble fractions of enzymatically treated jujube paste were characterized in terms of yield, pH, titratable acidity, color, Bx, transmittance and sugar compositions. The original paste exhibited the water soluble fraction of 57.3%. Of various quality factors, the clarity was the most significantly distinguished between pectinase and cellulase treatments. The cellulase treatment produced the cloudy juice with the yield of 83.60%. On the other hand, the clear juice was produced by the pectinase and combined treatments due to degradation of pectins, whose yields were 79.47% and 85.39%, respectively. The results clearly demonstrated that the pectinase treatments improved the solubilization efficiency and clarity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.858-863
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• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.