• 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.

• 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.7 no.1
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• pp.89-93
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• 2000

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• KSBB Journal
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• v.8 no.1
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• pp.1-9
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• 1993

The acetone-butanol fermentation by C. acetobutylicum has gained increasing attention for the following reasons. First, the finite supply of petrochemical resources, combined with increasing concern over global environmental effects and the unstable nature of the price of petroleum has renewed interest in the development of fermentation technology that allows utilzation of biomass wastes for the production of alcohol. Second, it serves as excellent model system for understading the regulation and molecular biology of tightly regulated complex primary metabolism, and for applications of metabolic engineering. In this review various aspects of acetone-butanol fermentation by C. acetobutylicm including strain and fermentation characteristics, enzyme regulation, and solvent formation mechanism, and product recovery and summarized.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.147-152
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• 2017

A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB). The luminescent signal was gradually increased until 9 h during fermentation and abolished at 24 h, indicating that the strain could be specifically tracked in the complex matrix and microflora. Therefore, the bioluminescent labeling system can be used for monitoring LAB in food and dairy sciences and industries.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.421-426
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• 1994

This study was carried out to investigate the effect of $CaCO_3$ on the Chungkookjang Meju fermentation. B. subtilis was cultured on the Meju added 0, 0.01, 0.1, 1% $CaCO_3$, respectively, and the chemical composition, protease activity, amino acid and vitamin B complex were examined with fermentation time. The inner temperature of the $CaCO_3$ treatments during fermentation was increased as compared with the control group. Titratable acidity in Meju decreased as $CaCO_3$ concentration increased. And protease activity and amino-nitrogen content were however high in same order. The content of amino acid was on the increase in every treatments, it made no difference between $CaCO_3$, treatments and the control. Vitamin B complex content in the $CaCO_3$ treatments was increased than in the control. The 0.01% added treatment showed the highest amount of vitamin B complex content in all the treatments.

• Food Science and Preservation
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• v.7 no.1
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.860-864
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• 2000

The steady and dynamic shear rheological properties of traditional kochujang fermented at three different temperatures (20${^circ}C$, 25${^circ}C$ and 30${^circ}C$) were studied. Flow of kochujang samples showed time dependence, which was quantitatively described by the Weltman model, Kochujang samples were highly shear thinning fluids (n=0.25~0.27) with large magnitudes of Casson yield stresses (1.09~1.21 kPa). Consistency index (K) and apparent viscosity (${\eta}_{a,20}$) increased with increase in fermentation temperature of kochujang. Storage (G') and loss (G") moduli increased with increase in frequency (ω), while complex viscosity (${\eta}^{\ast}$) decreased. Based on dynamic shear data, kochujang samples exhibit structural properties similar to weak gels. The complex and steady shear viscosities at different fermentation temperatures followed the Cox-Merz superposition rule with the application of the shift factor (a=0.011~0.016).