• 한국식생활문화학회지
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• 제4권4호
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• pp.375-382
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• 1989

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

• Journal of Microbiology and Biotechnology
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• 제32권10호
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• pp.1219-1225
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• 2022

Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term "species," and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.

• 식품과학과 산업
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• 제50권1호
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• pp.2-10
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• 2017

Human have eaten various traditional fermented foods for a numbers of million years for health benefit as well as survival. The beneficial effects of fermented foods have been resulted from complex microbial communications within the fermented foods. Therefore, the holistic approaches for individual identification and complete microbial profiling involved in their communications have been of interest to food microbiology fields. Microbiome is the ecological community of microorganisms that literally share our environments including foods as well as human body. However, due to the limitation of culture-dependent methods such as simple isolations of just culturable microorganisms, the culture-independent methods have been consistently developed, resulting in new light on the diverse non-culturable and hitherto unknown microorganisms, and even microbial communities in the fermented foods. For the culture-independent approaches, the food microbiome has been deciphered by employing various molecular analysis tools such as fluorescence in situ hybridization, quantitative PCR, and denaturing gradient gel-electrophoresis. More recently, next-generation-sequencing (NGS) platform-based microbiome analysis has been of interest, because NGS is a powerful analytical tool capable of resolving the microbiome in respect to community structures, dynamics, and activities. In this overview, the development status of analysis tools for the fermented food microbiome is covered and research trend for NGS-based food microbiome analysis is also discussed.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 대한가정학회지
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• 제37권11호
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• pp.139-156
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• 1999

Food choice is influenced by many factors including physical, social, psychological and food technological developments. This research is based on the survey on Puchon housewives dietary culture according to season and special occasions and the current consumption pattern of traditional fermented foods. The objective is to find out the current consumption and to use this data as the principal element needed to explore changes in consumption patterns and to uphold and develop the consumption of traditional fermented food. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for t-test, F-test and Duncan’s multiple range test. Results of relationship between dietary culture of Puchon housewives and consumption patterns of traditional fermented food items; 1. If we look at seasonal foods, Puchon housewives responded that they normally prepare traditional foods for such special occasions as Chusok(89%), New Year(84%) and January full moon Day(77%). For family celebrations, they cook on their in-laws birthdays(91%), their husbands birthday(84%), childrens birthdays(73%) and their own birthday(32%). They also responded that they eat out on their own birthday(41%), on Christmas Day(19%), on childrens birthdays(17%) and on their husbands birthday(11%). 2. If we look at the age of housewives and their dietary culture, more young housewives tend to eat out on their own, their husbands and their childrens birthdays. As for their educational background, less educated housewives tend to prepare flood at home on New Years Day, while more educated housewives would eat out on their own birthdays. As for the type of family, mere housewives in nucleus families eat out on Christmas Days compared to those in extended families. Also, those in extended families tend to make food at home rather than eating out on their own birthdays. In case of the husbands birthday, there was some difference according to family income (p<0.03).

• 식품과학과 산업
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• 제53권2호
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

• 식품산업과 영양
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• 제11권1호
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• pp.19-26
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• 2006

• 동아시아식생활학회지
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• 제7권1호
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• pp.41-46
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• 1997

Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.

• 한국생활과학회지
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• 제8권2호
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• pp.363-372
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• 1999

The purpose of this study was to investigate the difference between generations in utilization and preference of the commercial Korean traditional foods. Results showed that middle school student tried the commercial Korean traditional foods more frequently than adult. While students tried soup, broth and one-bowl dish most frequently and favored grilled and pan fried foods, adults tried most frequently and liked best Kimchi, salt-fermented fish and beverages. The reason why the commercial Korean traditional foods were favored was the taste by student and time-saving by adult. As for the reasons why they disliked the commercial Korean traditional foods, both groups answered that they were not beneficial for health. To increase the consumption of the commercial Korean traditional foods students required then to be improved into better taste and adults into better sanitariness. There was difference between two generations in utilization and preference for some commercial Korean traditional foods surveyed.

• KSBB Journal
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• 제32권3호
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• pp.199-205
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• 2017

The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains tested were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.