• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.546-551
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• 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
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• v.39 no.12
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• pp.1860-1866
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• 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
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• v.9 no.2
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• pp.83-89
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• 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
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• v.5 no.1
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• pp.43-49
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• 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
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• v.21 no.2
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• pp.71-79
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• 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
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• v.18 no.3
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• pp.206-213
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• 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
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• v.40 no.4
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• pp.274-279
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• 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.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• KSBB Journal
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• v.10 no.3
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• pp.304-316
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• 1995

For fuel alcohol production, enzymatic liquefaction and saccharification of tapioca starch by ${\alpha}$-amylase and glucoamylase were studied. The thermophilic ${\alpha}$-amylase Termamyl produced from Bacillus licheniformis gave a better liquefaction than the relalively low temperature enzyme BAN from B. subtilis. Oplimal temperature and pH with Termamyl were $90∼95^{\circ}C$ and 5.8, respectively. Minimal amount of Termamyl 240uc for a satisfactory liquefaction for a two-hour reaction was about 0.0125% (v/w) with respect to the mass of tapioca used. For saccharification experiments two enzymes, Novo AMG and Do-I1 enzymes were compared. The enzymatic activity of each enzyme was a little different depending on the substrate used and the latter was found to have a significant amount of ${\alpha}$-amylase activity. With Novo AMG optimal temperature was about $58^{\circ}C$ The pH optimum was 4.3 with maltose, however, with tapioca, no difference was observed between pH 4.3 and 5.7 which is a natural, unadjusted pH of liquefied tapioca. For 85% of completion of saccharification, it was necessary to use 0.0625% (v/w) of Novo AMG 400L for tapioca and to run the reaction for more than 10 hr, Packed volume of solid particles in tapioca slurry remained at around 30% during liquefaction and saccharification. This indicates that the removal of the solid particle before fermentation is not economically feasible at all, even though the solid particles make it very difficult to operate the bioreactor in a continuous mode with cell-recycle.