• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.9
• /
• pp.1347-1355
• /
• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.204-208
• /
• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

• Journal of Life Science
• /
• v.26 no.5
• /
• pp.563-570
• /
• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Korean Journal of Food Science and Technology
• /
• v.39 no.5
• /
• pp.546-551
• /
• 2007

The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.12
• /
• pp.1860-1866
• /
• 2010

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

• Microbiology and Biotechnology Letters
• /
• v.9 no.2
• /
• pp.83-89
• /
• 1981

Several kinds of organic acids, alcohols, aromatic compounds and sugars as carbon sources were tested in order to produce the cell mass of Rhizopus oryzae which is used in part of food processing or organic acid fermentation. Sodium acetate among them was good enough for carbon source as well as glucose under the concentration of one percent. All nitrogenous substances tested such as ammonium, nitrate or organic nitrogen compounds were well used by this strain of Rhizopus oryzae as nitrogen source. Ammonium sulfate among inorganic nitrogen compounds was most utilized as a nitrogen source in glucose or acetate medium. This strain did not require any growth factors such as yeast extract. The following composition of medium was therefore determined in order to produce the cell mass of Rhizopus oryzae: Na-acetate 1 %, (NH$_4$)$_2$SO$_4$ 0.2%, $K_2$HPO$_4$ 0.05%, MgSO$_4$.7$H_2O$ 0.01%, NaCl 0.01% (PH 5.5). The cell wall of mycelium grown in above medium was lysed optimally at pH 6.5 and 5$0^{\circ}C$ by the action of Strepzyme 115-5. On producing protoplast from mycelium by enzymatic action, almost all of the mycelium was damaged after 4hrs of treatment.

• Journal of Mushroom
• /
• v.5 no.1
• /
• pp.43-49
• /
• 2007

Application of sludge wastes into the field may help soil fertility with physical, chemical and biological properties. Efficient use of sludge waste, however, requires an individual assessment of the waste products. A lot of experiment into the organic waste-treated soils has been done for decade. However, studies have not been carried out on the assessment of agricultural soil by Basidiomycota. This study was assessed the influence of sludge application on soil healthy in agricultural upland soils. The organic wastes selected for long-term application experiment in this study were municipal sewage sludge (MSS), industrial sewage sludge (ISS), leather processing sludge (LS), alcohol fermentation processing sludge (FS), and pig manure compost (PMC). To develop the soil healthy assesment method, soil samples were diluted by 20X with distilled water. After shaking at 200rpm for 30 minutes, the shaked sample was mixed on PDA(Potato Dextrose Agar). And sterilized at $121^{\circ}C$ for 20 minutes. Coriolus hirsutus (MKACC 50560) was inoculated on petri-dish including PDA mixed sample. After the media was incubated at $25^{\circ}C$ for five days, the mycelial growth of C. hirsutus was measured. When the mycelial growth on sample media was compared with growth on media contained PDA only, well grown media contained sample soil was assesed as healthy soil. The results suggest that the simple method by Coriolus hirsutus is a handy way to assess the healthy of waste sludge-applied upland soils.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.21 no.2
• /
• pp.71-79
• /
• 1988

For the purpose of producing low salt fermented anchovy by accelerated method with a strong proteolytic bacteria, in this study, a strong proteolytic bacterium was isolated from low salt fermented anchovy and its bacteriological characteristics and properties of protease were experimented. The results obtained were as fellows : three proteolytic bacteria, Aeromonas anaerogenes Barillus subtilis and Staphylococcus saprophyticus were isolated from low salt fermented anchovy($4\%\;of\;salt,\;4\%\;of\;KCl,\;0.5\%\;of\;lactic\;acid,\;6\%$of sorbitol and $4\%$ of alcohol extract of red pepper) after 40 days fermentation. Among these strains, which grow best at $30^{\circ}C$, pH 7.0, B. subtilis was found the best proteolytic strain and benefit for industrial use as shown $0.95\;hr^{-1}$ of specific growth rate, $89{\mu}g-Tyr/hr.ml$ of maximum activity after 12 hrs culture in TPY broth. The protease produced by by B. subtilis showed maximum activity at $35^{\circ}C$, pH 7.0, and molecular weight was estimated to be 23,000 by Sephadex G-100 filtration, and it was supposed to be a kind of metal chelator sensitive neutral protease from the results of strong sensitivity against EDTA, o-phenanthroline and metal ions such as $Cu^{2+},\;Ni^{2+},\;Fe^{2+}.Km$ value of that by method of Lineweaver-Burk was determinded to be $0.73\%$ for casein as a substrate.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.3
• /
• pp.206-213
• /
• 1985

Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.

• Korean Journal of Soil Science and Fertilizer
• /
• v.40 no.4
• /
• pp.274-279
• /
• 2007

The toxicitiy of organic sludge such as municipal sewage sludge (MSS), industrial sewage sludge (ISS), alcohol fermentation processing sludge (AFPS) and leather processing sludge (LPS) were evaluated with three environmental biomarkers as acetylcholinesterase, cytochrome P450, and heat shock protein 70 extracted from earthworm (Eisenia fetida). Their toxicities were compared with those of pig manure compost (PMC). MSS, ISS, LPS, and AFPS did not significantly affect the acetylcolinesterase activity, whereas only the elutriate of PMC slightly was increased the activity. MSS, AFPS, and PMC tended to slightly inhibit the cytochrome $P_{450}$ activity, but ISS and LPS showed significantly the inhibitory effect on cytochrome $P_{450}$. The hsp70 expression began to increase after treatments and showed high induction at 6 hour, followed by zero level at around 12 hour. The quantity of the hsp70 expressed by elutriate treatments of PMC, AFPS, MSS, ISS, and LPS was 1.9, 3.0, 3.3, 4.4, and 4.7 fold higher than that of distilled water. These results indicate that in toxicity tests of five organic waste materials, four kinds of sludge materials appeared more toxic than PMC. Results of AChE, P450, and hsp70 of earthworm might be useful for expecting or assessing an effect by exposure of organic wastes to earthworms in soil.