• Journal of Animal Science and Technology
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• v.58 no.4
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.60-65
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• 2004

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.

• Applied Biological Chemistry
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• v.9
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• pp.41-57
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• 1968

Changes of acids (total, titratable and combined form) and sugars (total, reducing and non-reducing) in the edible part and the rind of 17 varieties the in growing and ripening period were investigated. The results were summarized as follows. 1) The percentage of rind was notably decreased in growing period and slightly in the ripening period- It may suggest that the rates of translocation of metabolite from leaves to each part of fruit are different with growth phase. 2) The heavier the weight of fruit, the higher the percentage of rind was and the varieties having over 200 g per fruit showed the value over 30 in the rind percentage and over 15 in the number seeds per fruit. 3) Total acid contents in the rind were highest at the maximum grow th of fruit except in Citrus grandis having tie lowest value (below 20 me/100 g F.W). of total acid at maximum point in which total acid content is steadily increase. 4) Total acid and titratable acid in the edible part and total acid and combined acid in whole fruit life showed 0.933 and 0.970 of correlation coefficient significant at 1% level respectively, and most acid in the edible part was titratable acid(73%) whereas acid in the rind consists mostly of combined acid. 5) The content of combined acid in the ripening period increased in the edible part and decreased in the rind. It may be contributed to translocation of some cations from the rind to the edible part. 6) The grouping criteria on citrus fruit were applicable on melon, watermelon and tomatoes. 7) The contents of total sugar and non-reducing sugar in the edible part were continuously increased whereas the content of reducing sugar were decreased in certain varieties, notablly in citrus natsudaidai. The correlation coefficient between total sugar and reducing sugar in the edible part with ripening decreased as $0.849^{**},\;0.732^{**}.\;0.583^*$. ( $^{**}$: significant at 1% level and $^{*}:$: at 5%) 8) 61% of total sugar in the edible part was non-reducing sugar whereas 88% of total sugar in the rind was reducing form at the end of ripening and the correlation coefficient between total and non-reducing sugar in the edible part was 0.861 end total and reducing sugar in the rind was 0.972, both significant at 1% level. 9) Varieties having the percentage of the rind below 36 showed higher value than I in the ratio of total sugar in the edible part to one in the rind. It may suggest that there exists any intimate relation between relative sugar content and growth rate of fruit parts. 10) Citrus unshiu in Guje island showed lower values in the content of acid and sugar, and the rind percentage but higher sweetness index (the ratio of total sugar to titratable acid) comparing with the same variety in Jeiu.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.153-164
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• 2014

Five takju prepared using four types of nuruk (a traditional Korean fermentation starter made of malted wheat; non-cooked, naturally inoculated) labeled SH, SS, JJ, and SJ, and one type of koji (cooked, inoculated with an inoculum) labeled MN, were compared. Titratable acidity, pH, sugars, ethanol, amino acids, organic acids, and microbial changes in samples were measured, and the sensory properties were evaluated. Titratable acidity, alcohol, and organic acid content increased as sugar contents decreased. The overall ethanol concentration of all takju increased over time, reaching a maximum of 13.08-14.96% (w/v) at 7-21 days. The total amino acid contents of takju prepared with nuruk, except for one (SJ), were higher than the takju prepared with koji (MN). Lactic acid bacteria were also isolated from the starters. Sequence analysis of 16S rRNA genes (500 - 600 bp) of 223 isolates revealed that the major strains were in the genera of Leuconostoc, Weissella, Pediococcus, and Lactobacillus.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.183-188
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• 2003

Storage stabilities of soybean curds using cuttle bone powder treated with acetic acid (ATC-soybean curd) and calcium chloride (calcium chloride-soybean curd) as a coagulants were examined. The pH, turbidity of soaking solution, titratable acidity, and viable cell counts of calcium chloride-soybean curd did not change up to 6 days of storage, then decreased rapidly in pH and turbidity and increased rapidly in titratable acidity and viable cell counts, whereas those of ATC-soybean curd did not change up to 9 days of storage, then decreased slowly in pH and turbidity and increased slowly in titratable acidity and viable cell counts. Regardless of coagulants and storage period, white index of soybean curds did not change during cold storage. Hardness and brittleness of calcium chloride-soybean curd decreased rapidly up to 3 days in of storage, remained stable from 3 days to 6 days, then decreased rapidly. Hardness and brittleness of ATC-soybean curd also decreased rapidly up to 3 days in of storage and remained stable from 3 to 9 days, but then decreased slowly. Regardless of coagulants, results of sensory evaluation were similar to those of physicochemical tests. Judging from the above results, shelf-lives were determined as 9 and 6 days for ATC- and calcium chloride-soybean curds, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.239-246
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• 2016

This study was performed to investigate changes in characteristics of Umbilicaria esculenta Yakju added with 0.5% and 1% grapefruit seed extracts (GSE) during storage for 75 days at $25^{\circ}C$ and 165 days at $4^{\circ}C$. Quality characteristics of pH, titratable acidity, turbidity, total aerobic microbes, and ethanol, glucose, acetic acid, and lactic acid contents were analyzed. Control group showed sharply increased pH, titratable acidity, turbidity, and acetic acid and lactic acid has contents while the 0.5% and 1% GSE groups added to Yakju did not show significant changes in pattern (P<0.05). Total aerobic microbes increased rapidly during storage from 15 days in the control group, and the 0.5% and 1% GSE groups showed gradually increased total aerobic microbes from 30 days of storage compared to the control group (P<0.05). In addition, in all test groups, coli, yeast, and fungus were not detected. Ethanol content slightly increased during storage and glucose content slightly decreased, but there were no large changes during storage between the control group and GSE groups. Therefore, 3 months and $4^{\circ}C$ are considered safe for 6 months of storage, and GSE is effective to improve shelf-life and quality improvement of Yakju.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.469-473
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• 2001

Fuji apples were sliced and dipped in distilled water, 1% (w/v) ascorbic acid and 1% (w/v) oxalic acid. After minimal processing, the slices were packaged with three films which have different gas transmission rate and stored in cold room$(0-2^{\circ}C)$. The visual quality, gas composition, pH, texture, soluble solids content and titratable acidity were determined. The most deteriorative effects on quality were produced by browning of flesh. Ascorbic acid inhibited the development of browning and extended storage life from 7 days of control to 14 days at $0-2^{\circ}C$. Minimally processed Fuji apple treated with ascorbic acid and P640 film showed exhausting of oxygen in the packaging after 14 days. It showed only a slight reduction of pH from 3.73 to 3.72. The visual quality, gas composition, pH, texture, soluble solids content, titratable acidity were slightly changed, indicating that higher quality was maintained during storage. Ascorbic acid inhibited the development of browning and extended storage life of fresh-cut Fuji apple.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.230-235
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• 1999

This study was intended to develop a new rice product by the fermentation of saccharified rice solution using Bifidobacterium and to select an appropriate reducing agent to provide the anaerobic condition for the growth of Bifidobacterium during fermentation. The enhancement of the growth of Bifidobacterium in saccharified rice solution was achieved by the treatment of reducing agents such as ascorbic acid and cysteine. The physical and chemical properties of the fermented product were evaluated, and the effect of the reducing agents were compared between ascorbic acid and cysteine. The fermented product with the addition of ascorbic acid shows the lower pH and the higher titratable acidity comparing the product with the addition of cysteine. This indicated that ascorbic acid was more appropriate reducing agent than cysteine for the fermentation of the saccharified rice solution. The number of viable Bifidobacterium in the fermented product with the addition of ascorbic acid(2.2$\times$108~3.4$\times$108CFU/ml) was greater than that with the addition of cysteine (8$\times$107~2.8$\times$108CFU/ml). Ascorbic acid supplement also contributed better sensory properties, such as flavor, taste and overall acceptibility than cysteine supplement did.

• The Korean Journal of Physiology and Pharmacology
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• v.6 no.1
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• pp.41-46
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• 2002

Effect of cadmium (Cd) intoxication on renal acid-base regulation was studied in adult male Sprague-Dawley rats. Cd intoxication was induced by subcutaneous injections of $CdCl_2$ at a dose of 2 mg Cd/kg/day for $3{\sim}4$ weeks. In Cd-intoxicated animals, arterial pH, $PCO_2$ and plasma bicarbonate concentration decreased, showing a metabolic acidosis. Urine pH and urinary bicarbonate excretion increased and titratable acid excretion decreased with no change in ammonium excretion. In renal cortical brush-border membrane vesicles derived from Cd-exposed animals, the $Na^+/H^+$ antiporter activity was significantly attenuated. These results indicate that chronic exposures to Cd impair the proximal tubular mechanism for $H^+$ secretion (i.e., $Na^+/H^+$ antiport), leading to a metabolic acidosis.

• Food Science and Preservation
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• v.8 no.2
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• pp.151-156
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• 2001

Acetic acid solution containing calcium (AC) was added to kimchi seasonings by 10% and 205, and heat treatment at 70$\^{C}$ for 15 min was also tried, respectively. Kimchi with treated seasonings was investigated for the quality during fermentation at 10$\^{C}$. Heat treatment with 20% AC showed a retarded decrease pH than others on 10 days, but there was no great difference after 14 days. Higher titratable acidity was revealed in kimchi with AC during the fermentation. Total microbial lead and lactic acid bacterial count were generally lower in kimchi with AC. Reducing sugar content was maximum for all samples on 5 days, and then decreased thereafter. Redness of control kimchi was steadily increased during fermentation, but was lower than those of other treatments.