• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1037-1043
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• 2008

In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of $11{\sim}17%$ (v/v) juice and sweetened with sucrose (initial sucrose $10^{\circ}Brix$). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at $28{\sim}30^{\circ}C$ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be $183.5{\sim}186.6\;ppm$. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between $71.9{\sim}94.0%$ at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.

• Journal of the korean academy of Pediatric Dentistry
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• v.25 no.2
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• pp.312-322
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• 1998

There are many concerns about the erosive effect of acidic beverage. In this study, the erosive effect of bovine enamel caused by $Pepsi-Cola^{(R)}$(pH 2.41) and rehardening effect by intraoral exposure were determined by microhardness test and SEM. The bovine enamel specimen was imbedded in 100ml $Pepsi-Cola^{(R)}$ during 5 minutes and exposed to the intraoral environment with removable resin plate. The microhardness test was performed after 1 hr, 24 hrs, and 48 hrs. The results obtained from this study can be summarized as follows ; 1. The microhardness value was significantly (p<0.05) reduced by cola beverage, and significantly (p<0.05) increased after 1 hr and 24 hrs respectively. 2. The difference in the microhardness between 24 hrs group and 48 hrs group was not significant (p>0.05) and microhardness value of 48 hrs group was significantly less than that of initial group (p<0.05). 3. The erosive effect of cola beverage and remineralization effect by intraoral exposure were visualized by the SEM photo. But, the enamel surfaces did not return to their original state.

• Journal of Korean society of Dental Hygiene
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• v.18 no.5
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• pp.785-795
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• 2018

Objectives: This study aimed to: 1) investigate the beverage consumption pattern among Korean adults, and 2) analyze the relationship between the frequency of beverage consumption and oral health status. Methods: We used data from the 6th Korean National Health and Nutrition Examination Survey. A general linear model was employed to assess the associations between demographic factors and frequency of beverage consumption; and oral health status and the frequency of beverage consumption. Results: The beverage with the highest frequency of intake was coffee (11.5 times per week). More frequent consumptions of fruit juices and carbonated drinks were associated with higher numbers of decayed teeth. Conclusions: To improve oral health, frequent intake of acidic and sweetened beverages should be reduced, and the consumption of milk should be encouraged.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.135-146
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• 1994

The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

• Food Science and Preservation
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• v.18 no.1
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• pp.46-52
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• 2011

Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level: $10^{\circ}$ Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at $29{\pm}1^{\circ}C$ for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1147-1151
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• 2001

We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half-life values of 102 days and 126 days at PH 9.0 and PH 11.0, respectively. The pigment also showed high thermal stability with half-life value of 55, 18, and 2 days at 50, 70, and 9$0^{\circ}C$, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for leverage.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.989-998
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• 2016

Acidic endo-polygalacturonases are the major part of pectinase preparations and extensively applied in the clarification of fruits juice, vegetables extracts, and wines. However, most of the reported fungal endo-polygalacturonases are active and stable under narrow pH range and low temperatures. In this study, an acidic endo-polygalacturonase (EPG4) was purified and characterized from a mutant strain of Penicillium oxalicum. The N-terminal amino acid sequence of EPG4 (ATTCTFSGSNGAASASKSQT) was different from those of reported endo-polygalacturonases. EPG4 displayed optimal pH and temperature at 5.0 and 60-70℃ towards polygalacturonic acid (PGA), respectively, and was notably stable at pH 2.2-7.0. When tested against pectins, EPG4 showed enzyme activity over a broad acidic pH range (>15.0% activity at pH 2.2-6.0 towards citrus pectin; and >26.6% activity at pH 2.2-7.0 towards apple pectin). The K_m and V_max values were determined as 1.27 mg/ml and 5,504.6 U/mg, respectively. The enzyme hydrolyzed PGA in endo-manner, releasing oligo-galacturonates from PGA, as determined by TLC. Addition of EPG4 (3.6 U/ml) significantly reduced the viscosity (by 42.4%) and increased the light transmittance (by 29.5%) of the papaya pulp, and increased the recovery (by 24.4%) of the papaya extraction. All of these properties make the enzyme a potential application in the beverage industry.

• Journal of Korean Academy of Oral Health
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• v.42 no.4
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• pp.118-123
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• 2018

Objective: This study aimed to investigate the effects of fluoride-containing acidic tea beverages on bovine teeth surfaces. Methods: The pH values and fluoride concentrations of 11 kinds of mineral water and 23 kinds of tea were measured. The fluoride-containing Seopyenje black tea beverages with pH 3.48 were chosen for the experimental group. Distilled water that did not contain fluoride and had the same pH value as that of the Seopyenje black teas served as the positive control. The Jeju Samdasoo mineral waters with neural pH (pH 7.52) and no fluoride were chosen as the negative control. Bovine teeth in each group were submerged for 10 minutes. Thereafter, surface microhardness of each bovine teeth was measured and the results were analyzed. Results: The pH value range was 6.94-8.09 ($mean=7.37{\pm}0.08$) for the 11 kinds of mineral water and 3.48-6.74 ($5.62{\pm}0.05$) for the 23 tea beverages. Titratable acidity of the Seopyenje black tea beverages was higher than that of the distilled water mixed with citric acid, and the pH was 5.5 and 7.0, respectively. The fluoride content of the 11 kinds of mineral water was 0-1.09 ppm ($mean=0.44{\pm}0.02ppm$) that of the 23 tea beverages was and 0-0.74 ppm ($0.64{\pm}0.06ppm$). In terms of enamel microhardness reduction of the bovine teeth, the tea beverages had the largest effects. There was no significant difference in microhardness reduction between the tea beverages and distilled water mixed with citric acid (P>0.05). Conversely, a significant difference was found between the kinds of mineral water and tea beverages, and also between mineral water and distilled water mixed with citric acid (P<0.05). Conclusions: Acidic tea beverages appeared to erode the surfaces of bovine teeth. The amount of fluoride in the tea beverages was not enough to inhibit erosion. Therefore, frequent intakes of acidic tea beverage are likely to increase erosion on the surfaces of bovine teeth, by affecting the enamel microhardness of teeth.

• The Journal of Advanced Prosthodontics
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• v.12 no.2
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• pp.55-60
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• 2020

PURPOSE. The aim was to evaluate the effect of four acidic beverages on the roughness (Ra) and color change (ΔE_ab) of two brands of artificial teeth and a heat-polymerized acrylic resin (HPAR) for use in a prosthetic base. MATERIALS AND METHODS. All materials were divided into 5 groups, according to the used acidic beverage (artificial saliva - control, red wine, orange juice, coke-based, and lemon juice-based soft drink). The immersion process was divided into two stages: T1 - immersion in the acidic solutions for 10 minutes for 14 days; T2 - after T1, the samples were immersed in grape juice for 14 days. The Ra of the samples was evaluated in a rugosimeter and the ΔE_ab in a spectrophotometer, before and after the immersions. The analysis of variance of one (ΔE_ab) and two factors (Ra) and Tukey were performed (α=.05). RESULTS. There was a statistical difference for roughness after immersion (T1) for Trilux and Tritone teeth, regardless of the acid solution. For Trilux teeth, all acid solutions increased Ra (P<.05). For Tritone teeth, only the coke-based soft drink did not statistically change Ra. Grape juice (T2) altered Ra only of artificial teeth (P<.05). The color was changed for all materials, after T1 and T2. CONCLUSION. In general, the acidic solutions changed the Ra and ΔE_ab of HPAR and artificial teeth after T1. The grape juice altered the roughness only of the artificial teeth, promoting a clinically acceptable color change in the materials.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.75-86
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• 1994

The study was conducted to research the desirable method for fermentation of acidic apple beverage in the farmhouse. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermentation added yeast only after slicing of the fruit(SYNF) were compared. The brief fermentor for using stationary complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF and SCF were estimated by color, flavor, content, composition of sugar, and organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter, SYNF-1 and 2 were isolated from the SYNF vinegar, and if has been shown that the SYNF-1 was a main strain in this study.