• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• Journal of dental hygiene science
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• v.17 no.4
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• pp.352-357
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• 2017

Consumption of liquid digestive medicine has continually grown in recent years. This present study was designed to evaluate the capability of liquid digestive medicine to erode dental enamel, relating the pH and titratable acidity of liquid digestive medicine. Three commercially available liquid digestive medicines were chosen these were Gashwalmyeungsu, Saengrokchun and Wicheongsu. The liquid digestive medicines were evaluated in respect to pH, titratable acidity and concentrations of calcium and phosphate, respectively. This measure was carried out three times for each digestive medicine and was recorded the data as mean (standard deviation). Bovine enamel specimens measured microhardness at base line and then were randomly assigned to 4 groups of 10 each. The specimens were immersed into each liquid digestive medicine for 1, 3, 5, 10, 15, and 30 minutes and then evaluated each time by VHN. All digestive medicines had a pH of less than 3.7. Wicheongsu had the lowest pH 2.93 and Gashwalmyeungsu had highest pH 3.63. In pH 5.5, titratable acidity of Wicheongsu was 1.27 ml. Gashwalmyeungsu was 0.63 ml. Saengrokchun was 0.60 ml. All liquid digestive medicines showed low concentration of calcium and phosphate. The microhardness of specimens after immersion into liquid digestive medicines was continuously reduced in all digestive medicines. After 30-minute treatment in liquid digestive medicines, Wicheongsu containing low pH and high tiratable acidity was shown to be lowest microhardness value ($207.80{\pm}15.52$). The three liquid digestive medicines caused surface softening of enamel erosion. We conclude that drinks, commonly consumed by functional dyspepsia patient can cause erosion of enamel.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.739-744
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• 2020

This study evaluates the erosive potential and effects of mixed alcohols by analyzing the pH, titratable acidity, and fluorescence loss degree (△F). Following alcohol groups were investigated: Soju, Calamansi+soju, Yakult+soju, Cola+soju, and Energy drink+soju. The ratio of soju:beverage in the alcohol mixtures was 7:3. Ed. Notes: The sentence lacks clarity. Please review if the edit correctly portrays the meaning. If not, please revise appropriately. Measurement of the pH and titratable acidity (the amount of 1M NaoH solution required to raise to pH 5.5 (TA5.5) and 7.0 (TA7.0)) of alcohols was achieved by stirring with pH meter. The erosive effect of the alcohol mixtures on bovine tooth (△F) after 1, 2, 4, and 6 hours exposure were analyzed by quantitative light-induced fluorescence (QLF-D). All the mixed alcohols in this study showed an acidic pH, lower than 4.5. The average pH of mixed alcohols was 3.17 ± 0.50 whereas the pH of Soju was 8.6 ± 0.01. The TA5.5 and TA7.0 values of the mixed alcohols were 0.5~18 and 0.5~23.5, respectively. △F of the three tested mixed alcohol groups (except yakult+soju group) were observed to increase in a time-dependent manner. The calamansi mixed alcohol had the highest acidity potential and erosive effect among the tested groups. Taken together, the results indicate that the mixed alcohols have a strong erosive effect and potential on dental enamel.

• Food Science and Preservation
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• v.8 no.4
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• pp.393-398
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• 2001

Changes in physicochemical and microbiological properties of seafood bun containing kimchi were investgated during storage at 20$^{\circ}C$. pH of seafood bun tended to decrease and titratable acidity tended to increase during storage, as the kimrhi added more the pH was higher and titratable was lower. Acidity of seafood bun tended to increase during storage, the acidity was lower in seafood added kimchi than in control. Peroxide value of seafood bun added kimchi was lower than that of control, the value decreased with kimchi content. VBN and TBA values increased during storage, as the kimchi added more the value was lower. Viable colony and E. coli count significantly increased during 2 days of storage and tended to slightly increase afterward. The seafood bun added 20% kimchi obtained higher scores than other samples.

• Food Science and Preservation
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• v.3 no.1
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• pp.83-92
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• 1996

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2$^{\circ}C$ and 4$^{\circ}C$ for 8 months were stored in air at 10$^{\circ}C$, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2$^{\circ}C$ wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4$^{\circ}C$, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2$^{\circ}C$ was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2$^{\circ}C$ estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4$^{\circ}C$ was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2$^{\circ}C$ were significantly harder, juicier and more acid than chose stored at 4$^{\circ}C$. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2$^{\circ}C$ Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.365-367
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• 2004

Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage, Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at $10^{\circ}C$. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color, Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter, Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load ($10^3\;CFU/mL$) and lactic acid bacteria ($10^1\;CFU/mL$) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.945-956
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• 2022

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1021-1027
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• 1997

$CO_2$production in fermentation of dongchimi was measured and interrelated with changes in pH and titratable acidity. The effects of salt content and temperature on $CO_2$production rate were analysed. Fermentation of dongchimi showed drastic pH decrease in early stage and subsequent levelling off around 3.9, with linearly increased acidity up to 0.3~0.4% optimum quality. $CO_2$production of dongchimi could be analysed to consist of two consecutive stages of constant rate. The first stage $CO_2$production of higher rate moved to the second stage of lower rate when acidity rose beyond 0.3%. When compared to those of 1 and 2% salt content, dongchimi of 3% salt showed lower $CO_2$production rate in the 1st stage and slower acidity change through the whole fermentation period. However, it resulted in the product of highest $CO_2$accumulation at optimal ripeness because of consistent $CO_2$production of longer 1st stage period and relatively high $CO_2$production rate in 2nd stage. $CO_2$production depended on temperature less compared to acidity change(activation energy: 57.3 and 44.3kJ/mol for $CO_2$production of 1st and 2nd stages, respectively; 79.3kJ/mol for acidity change), which means higher ratio of $CO_2$production rate relative to acidity increase at lower temperature. Slower increase in acidity at low temperature also was shown to extend the period of 1st stage $CO_2$production. Therefore, low temperature fermentation was effective in producing the high $CO_2$content dongchimi at adequate acidity, which is desirable organoleptically.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.