• Journal of Life Science
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• v.30 no.1
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• pp.70-76
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• 2020

This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.4
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• pp.247-253
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• 2014

In the silage quality, the process of fermentation and use of micro-organism as starter cultures are crucial. The present study investigated the effect of homo and heterofermentative lactic acid bacteria as a starter culture strain on the silage quality and its aerobic stability using meta-analysis. Total 19 studies were used in the analysis. According to the strains of lactic acid bacteria used, experimental groups were assigned to heterofermentative (HEL), mixture of hetero and homofermentative (HHO), homofermentative (HOL) and various homofermentative (HOM). In each experimental group, standardized result of the treatment (with inoculant) was compared with the control (without inoculant) using risk ratio calculation method. The effect of experimental group was also compared. Different starter culture strains did not influence on silage pH and propionic acid production. However, lactic acid and acetic acid production were significantly (p<0.05) influenced by the start culture strains. HOM showed the greatest lactic acid production and HEL was the lowest. In contrast, HEL showed the greatest in acetic acid production and HOM and HOL were the lowest. In terms of ammonia nitrogen, HHO produced more (p<0.05) than the rest of the treatment. In crude protein and water soluble carbohydrate contents, there were no significant effects among treatments. Different strain of lactic acid bacteria significantly influenced on the effect of aerobic stability (p<0.05). Use of heterofermentative showed greater aerobic stability and the use of homofermentative lactic acid bacteria.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.323-327
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• 1987

Takju, a Korean traditional rice wine, was prepared using Koji and Nuluk which were inoculated with single or combination culture of Aspergillus niger, Aspergillus shirousamii, and Aspergillus kawachii to investigate changes in mineral, amino acid and organic acid during fermentation. The mineral content showed a range of $1.50{\sim}15.20ppm\;for\;Ca,\;0.22{\sim}0.25ppm\;for\;Cu,\;1.60{\sim}2.10ppm\;for\;Fe,\;0.17{\sim}0.55ppm\;for\;Mn,\;0.68{\sim}1.00ppm\;for\;Zn,\;3.00{\sim}40.50ppm\;for\;K,\;5.25{\sim}19.50\;for\;Mg,\;1.43{\sim}2.95ppm\;for\;Na,\;and\;3.00{\sim}63.0ppm$ for P. It has been found that Takju had 16 kinds of amino acid including aspartic acid. A. niger Nuluk showed the highest contents in total amino acids, while A. kawachii Koji was the lowest in amino acids. The major amino acids were glutamic acid, alanine, leucine, and phenylalanine. The order of organic acids from the highest content in Takju were citric acid> tartaric acid> pyruvic acid> malic acid> lactic acid> acetic acid.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.345-350
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• 1987

Three lots of mejues were prepared with three different strains of Aspergillus oryzae, Bacillus natto, Bacillus subtilis and one was made by conventional method. The four different soy bean pastes were analyzed for compositions of free amino acids, sugars and organic acids during the period of fermentation. Amino nitrogen contents in the samples of A. oryzae were higher than others throughout the aging period. The amounts of each amino acids were varied markedly among the samples after 20-days, while glutamic acid, aspartic acid, lysine and phenylalanine were dominant in all samples after 90-days. Glucose contents were found to be in the range of $0.46{\sim}2.66%$ and other sugars of fructose, sucrose, rhamnose and maltose were less than 0.35%. The levels of total free sugar were relatively higher in the samples prepared with B. natto than others. Citric, lactic, malic, acetic and oxalic acids were identified, and the content of lactic acid was higher in the samples of A. oryzae, whereas citric acid was higher in conventional method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.170-175
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• 2004

This study was conducted to determine the minimum concentration of citrus juice for basal medium and also to search for an additional carbon source for the best production of the gel. A concentrate of citrus fruit juice of 65$^{\circ}$Brix, it was diluted to be used as a basal medium. Static cultivation of Gluconacetobacter hansenii TL-2C for 14 days at 3$0^{\circ}C$ produced the best gel with 7.5$\pm$0.4 mm thickness in the 6-fold diluted citrus Juice concentrate without any additional nutrient. However, the same thickness could be obtained with 60 to 100-fold diluted juice concentrate when refined white sugar was added at appropriate concentrations. Glucose was the most effective sugar for the both of gel and acid production, and optimal concentration of the sugar was 10$^{\circ}$Brix. Ethyl alcohol at 1.0% had synergistic effects in combination with refined sugar and increased the gel thickness up to 15.1 mm which was 1.85 times thicker than that of refined sugar alone. However, acetic acid was not effective. Gel productivity with supplement of ethanol was 172.6$\pm$8.4 g wet/L, and it was approximately equal to 4.7 g of dry gel/L.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.826-837
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• 2015

In this study, we produced bioethanol from the original hydrolysate obtained during oxalic acid pretreatment of lignocellulosic biomass. The bioethanol was separated and concentrated by pervaporation and the residue after pervaporation was evaluated for its antioxidant activity. Xylose ($37.28g/{\ell}$) was the major product in the original hydrolysate. The original hydrolysate contained acetic acid, furfural and total phenolic compounds (TPC) as fermentation inhibitors. Acetic acid was removed by electrodialysis (ED), and $12.21g/{\ell}$ of bioethanol was produced from ED-treated hydrolysate. The TPC of ethyl acetate extracts from the residue obtained (OA-E) during pervaporation was 86.81 mg/100 g (extract). The $IC_{50}$ values of DPPH and ABTS radical scavenging activities, and reducing power of OA-E were $0.87mg/m{\ell}$, $0.85mg/m{\ell}$, and $0.59mg/m{\ell}$, respectively. Sugar degradation products and the phenolic compounds in OA-E were determined by GC-MS.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.578-584
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 20% of sugar were fermented by yeast at 5~1$0^{\circ}C$ for 100 days. After fermentation, total sugar content of the 15% mash was 8.0%, 20% mash 8.6%, and 25% mash 8.3%, respectively. Also, it revealed that in reducing sugar content, 15% mash was 7.4%, 20% mash 7.6%, and 25% mash 7.4%, respectively, In protein content, 15% mash was 10.3mg/ml, 20% mash 9.8mg/ml, and 25% mash 11.3mg/ml, and in amino acid content, 15% mash was 0.13 $\mu$mo1/ml, 20% mash 0.03 $\mu$mo1/ml, and 25% mash 0.03 $\mu$mo1/ml, each. In case of pH, 15% mash was 3.88, 20% mash 3.99, and 25% mash 3.97, respectively. In acidity, 15% mash was 0.37, 20% mash 0.44. and 25% mash 0.43, respectively. In the number of yeast cell, 15% mash was 8.33 logCFU/ml, 20% mash 8.56 logCFU/ml, and 25% mash 8.57 logCFU/ml. respectively. In ethanol content, 15% mash was 13.4%, 20% mash 14.9%, and 25% mash 15.5%, respectively. In organic acid content, acetic acid, pyruvic acid, citric acid, and lactic acid were produced, and succinic acid content ranges from 1,407~1,800 mg/l. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.93, 20% mash 3.66 and 25% mash 3.40, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1204-1210
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• 2013

Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1799-1805
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• 2015

Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1~4), China (CRV1~2), and Japan (JRV1~4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07~6.27) than both CRV (4.67~4.84) and JRV (4.64~4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). ${\gamma}-Aminobutyric$ acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.