• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.37-42
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• 2002

Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.143-151
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• 1988

'On Zu Bub,' written in Korean, is the anonymous old cook book. The kinds of cooking food recorded-Wine 44, Nu Ruk 2, Sauce 2, dessert 6, side dish 2 etc.-are fifty-six items in all. Especially it was written mirutely about brewage. The wines such as Sub Wang Mo You Bok Gyung Hyang Zu, Gu Ga Zu, Sin Bang Zu, Bang Se Hyang Zu, Zuhk Sun So Zu, Gye Dang Zu, Sa Mi Zu, Gwa Ha Jul Mi Zu were not found in other old cook books, 'Eum Sik Di Mi Bang' and 'Zu Bang Moon' and the contents about Gu Gi Za Zu was guoted from Zi Bung You Suhl. The seasonings used were black pepper, ginger, Chun Cho, Cinnamon, Sugar, ect, but red pepper was not used. But, we can find 'Bingsagua' from this book. First 'Bingsagua' has been found in 1789. 'On zu Bub' is guessed developed in late 1700's.

• Food Science and Preservation
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• v.21 no.2
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• pp.193-198
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• 2014

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.76-82
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• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Journal of Life Science
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• v.30 no.4
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• pp.386-393
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• 2020

Insect industry has been focused as production of food, animal feed, pollinator and for environmental remediation. Hermetia illicens, called as black soldier fly (BSF) is famous as nutritive feed. In this study, to evaluate the antithrombotic activities of BSF, the larvae (instar 2~6), pupae, residue after adult emergence [RAAE] and adult of Hermetia illicens [black soldier fly, BSF] were collected and their ethanol extracts were prepared. Growth of BSF larvae was very rapid and the weight of larvae was increased to 25-folds during 10 days cultivation. The ethanol extraction ratios showed from 1.0% (pupae) to 18.5%(adults). The highest total polyphenol, total flavonoid, and total sugar contents were observed in RAEE (17.2 mg/g), pupae (3.4 mg/g), and instar 6 (37.6 mg/g), suggesting that metabolic changes occur during the life cycle of the BSF. Anti-coagulation assay showed that extracts of RAEE, instar 6 and pupa of BSF significantly inhibited thrombin, prothrombin, and blood coagulation factors. Furthermore, the extracts of RAEE, instar 3 and adult of BSF showed a strong platelet aggregation inhibitory activity. Our results suggest that pupae and RAEE of BSF have potential as antithrombotic agents. This is the first study to provide evidence of the antithrombotic activity of the BSF and bioactivity alterations during its life cycle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.66-71
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• 2008

This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were $78.28{\sim}87.08^{\circ}C$ and $3.97{\sim}4.27min$. Vitamin C level was maximal at $61.29^{\circ}C$ and 2.68 min. Electron donating ability showed the highest values at $68.30^{\circ}C$ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were $63{\sim}79^{\circ}C$ for $1.5{\sim}2.1$ min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.759-766
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• 2011

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.916-922
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• 2010

The quality characteristics and antioxidant activities were evaluated for jams containing fructooligosaccharide (FTO) and FTOS (sucrose 50%+FTO 50%) substituted for sucrose. The endpoint of jam preparation was determined to be sweetness of $64^{\circ}Brix$. Moisture contents differed among the treatments, whereas acidity did not. Reducing sugar content and viscosity were highest in the FTO (0.144%, 126,800 cP), and the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value), and yellowness (b value) values of the Hunter color system were highest in the FTO sample. Hardness and springiness of textural properties were the highest in the FTO sample as well. Antioxidant activities were the highest in the FTO sample with the lowest $IC_50$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenolic content was the highest in the FTO sample among all treatments. The overall acceptance score of black garlic jam containing FTO was the highest. Based on these results, it is suggested that FTO was appropriate for achieving good qualities such as antioxidative activity in black garlic jam.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.12
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• pp.1640-1647
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• 2009

Two field studies were conducted to determine the efficacy of difructose anhydride III (DFA III) as a supplement in colostrum replacer (CR) for improving the general health status (judged on the basis of incidence of enteritis, bronchitis, and pneumonia) of group-housed suckling Japanese Black calves. In a preliminary study, CR supplemented with DFA III (6 g) was orally administered within 24 h of calving to eight individually reared calves fed colostrum (DFA III group) (Exp. 1). Subsequently, CR supplemented with DFA III (6 g) was orally administered twice within 2 and 12 h of calving to four calves (DFA III group) that were not fed colostrum (Exp. 2). In both experiments, the health status of the calves was assessed during the preweaning period. In Exp. 2, hematological and blood-chemistry parameters were analyzed 24 h after the second administration of CR and at 1 wk and 1 month after calving. The results were compared between the DFA III and control groups (without DFA III supplementation; Exp. 1: n = 10, Exp. 2: n = 4). In Exp. 1, the number of calves requiring medications for the treatment of enteritis, bronchitis, and pneumonia during the preweaning period was significantly (p<0.05) lower in the DFA III group than in the control group. In Exp. 2, supplementation of DFA III did not influence the gain in body weight of calves during the pre-weaning period. Calves in the DFA III group tended to require medications for a shorter duration than those in the control group (DFA III: 10.3 d/calf, control: 21.3 d/calf; p = 0.07). Significant differences (p<0.05) in the level of mean corpuscular hemoglobin, total protein, total cholesterol, and immunoglobulin (Ig)G were observed between the DFA III and control groups. These differences probably reflect the health and nutritional status of the calves. Additionally, the serum iron and lactoferrin concentrations at 24 h and 1 wk after calving, respectively, differed significantly between the 2 groups. These concentrations might reflect the incidence of infections after calving. The present study revealed that the administration of DFA III as a CR supplement may prevent diseases in group-housed calves during the pre-weaning period.