• Food Science and Preservation
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• v.19 no.1
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• pp.153-158
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• 2012

The characteristics of the narirutin-added alcohol fermentation of citrus hydrolysates were investigated to produce functionally improved citrus wine. The pH of narirutin-added citrus wine ranged from 3.38 to 3.51, and the titratable acidity was about 0.55% which show no significant differences attributable to the narirutin quantity. With regard to the color and brown color, with the addition of more narirutin, the a value was decreased while the b value and brown color increased. The sugar content decreased from 24 to 8.0-8.5 $^{\circ}Brix$ after alcohol fermentation, and the alcohol content appeared to be between 14.5 and 14.6% in all the sections. For the free sugar contents, the glucose and fructose contents were relatively high in every section. For the total polyphenol content, it was shown to increase when more narirutin was added. and the 2%-narirutin-added section showed the highest polyphenol content(46.44 mg%). The results of sensory evaluation were that the color, flavor and bitterness increased while the sweetness and overall acceptability were reduced by the additional narirutin. Functionally improved citrus wine can be produced by using narirutin, but more researches regarding quality improvement should be carried out to overcome the bitterness.

• Food Science and Preservation
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• v.16 no.3
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• pp.305-310
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• 2009

This study was conducted using 8-year-old 'Niitaka' (Pyrus pyriforia) pear trees to investigate the effect of different organic fertilizers on fruit quality and level of total phenolicsin a conventionally managed orchard. Trees were treated with one of five different fertilizers: 1) control (60 g of chemical fertilizer [16N-11P-12K] per tree) 2) rice bran (RB, 10 kg per tree); 3) coffee bran compost (CBC, 10 kg per tree); 4) chitin-incubated compost (CIC, 10 kg per tree); or 5) RCC (RB+CBC+CIC, 30 kg per tree). Soluble solid content, hardness, and titratable acidity were significantly higher in fruit from RCC-treated trees compared with fruit from trees exposed to other treatments. Overall, control fruit had smaller stones and lower calcium concentration than had organically fertilized fruit. Also, control fruit showed a reduced level of total phenolic compounds and lower antioxidant activity in both peel and flesh than did organically fertilized fruit. Compost-treated trees yielded fruit of enhanced edibility and with longer shelf-life owing to a reduction in stone size and increased calcium concentration, respectively. Overall, fruit from trees treated with organic fertilizers was of higher quality and had greater antioxidant levels compared with fruit from trees treated with chemical fertilizer.

• Food Science and Preservation
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• v.17 no.2
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• pp.214-222
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• 2010

The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.

• Korean Journal of Microbiology
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• v.53 no.3
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• pp.180-192
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• 2017

The purpose of this study is to investigate the antioxidative and antimicrobial activities of sourdough fermented with the lactic acid bacteria (LAB) isolated from sliced radish kimchi. According to 16S rRNA gene sequence analysis, the isolated lactic acid bacteria were categorized as Leuconostoc dextranicum SRK03, Lactobacillus brevis SRK15, Pediococcus halophilus SRK22, Lactobacillus acidophilus SRK30, Lactobacillus plantarum SRK38, Leuconostoc citreum SRK 42, and Lactobacillus delbrueckii SRK60 with sequence similarity of 99%. After fermentation with L. dextranicum SRK03, L. acidophilus SRK30, L. plantarum SRK38 or L. delbrueckii SRK60 and Saccharomyces cerevisiae KCTC 7246 at $30^{\circ}C$ for 24 h LAB and yeast in sourdough were present at levels of $10^9$ and $10^7CFU/g$, respectively. In particular, the titratable acidity and ethanol and exopolysaccharide contents of sourdough fermented with L. dextranicum SRK03 were also significantly (P < 0.05) higher than those of sourdough fermented with L. acidophilus SRK30, L. plantarum SRK38, or L. delbrueckii SRK60. The sourdough fermented with L. dextranicum SRK03 and L. acidophilus SRK30 showed not only good DPPH radical-scavenging capacity but anti-lipid peroxidation activity. In addition, the viable counts of Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 6538 in sourdough during storage for 5 days at $25^{\circ}C$ were significantly (P < 0.05) lower than those of pathogenic bacteria in the control group due to the organic acids and bacteriocin produced by L. acidophilus SRK30 strain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.58-61
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• 1993

Effects of addition of 120ppm lysozyme and 0.12% glycine into Kimchi liquid on the growth of lactic acid bacteria (LAB) were investigated. The results showed that the growth of LAB was significantly reduced as much as 10$^1$~10$^4$cfu/$m\ell$ for the liquid having pH 5.5 during storage at 32$^{\circ}C$ while the liquid of pH 4.4 showed a reduction of LAB growth by 10$^1$~10$^2$cfu/$m\ell$. Combined addition of lysozyme and glycine was found to be more effective than those of individual additions. The decrease in pH of Kimrhi added with 100, 200 and 1, 000ppm lysozyme was slower than that of control, but there was no significant pH difference at late stage of fermentation. However Kimchi added with 100ppm lysozyme and 1% glycine decreased in the rate of pH change. Change in titratable acidity was also slowed up for Kimchi added lysozyme and glycine. The growth of LAB could be inhibited as much as 10$^1$to 10$^2$cfu/$m\ell$ in the Kimrhi sample added with 120ppm lysozyme and 2mM EDTA compared with other treatments including control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.48-52
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.78-84
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• 1993

This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5~10% $CO_2$and 1~3% $O_2$. Weight loss and decay rate were low at 0.08mm PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firm-ness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbir acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinir acid and ascorbic acid were decreased and oxalic acid and tartaric arid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08mm PE film strawberry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.458-463
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• 2007

This study was carried out to investigate potential use of Scutellaria bicalensis Georgi (SBG) as an ingredient for extending the shelf life of tofu. The spore of Bacillus sp. KN-4 was isolated from commercial tofu and inoculated to soybean milk to prepare artificially contaminated tofu. The contaminated tofu was stored in the presence of 0.05 and 1% of SBG extract at $25^{\circ}C$ for 72 hrs. The pH changes of contaminated tofu with SBG extract was slower than those of control during storage. The degree of pH change decreased as the concentration of SBG extract was increased from 0.05% to 0.1%. The change of titratable acidity of the tofu showed the same tendency as pH change during storage. Total cell number of the SBG extract added tofu was lower about $1{\sim}2$ log cycle (0.05% SBG extract) or $2{\sim}3$ log cycle (0.1% SBG extract) than that of control after storage for 12 hrs at $25^{\circ}C$. The color changes of the tofu did not show any difference with and without SBG during storage at $25^{\circ}C$. The strength and hardness of the tofu was improved by the addition of SBG extract. Especially, the strength and hardness of tofu in the Presence of 0.1% SBG extract did not change during storage time. The sensory Qualify of SBG extract added tofu was better than control in texture, but not in taste and color. The overall acceptability of the SBG extract added tofu was similar to control.