• Food Science and Preservation
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• v.10 no.3
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• pp.278-283
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• 2003

Addition of ethanol and/or polylysine to kimchi was investigated to improve its microbial hygienic quality and to extend shelf-life. Ethanol was added to kimchi with several concentrations(0.3％, 0.6％, 0.9％) and stored at 10$^{\circ}C$. Addition of 0.6％ and 0.9％ ethanol showed apparent inhibitory effect on growth of microorganism, but any distinct difference was not found between those concentrations. Addition of ethanol was more effective on growth inhibition of coliform and lactic acid bacteria than others. Addition of 0.6％ and 0.9％ ethanol retarded apparently pH decrease and acidity increase. Although addition of 0.6％ ethanol in combination with 0.12％ polylysine showed good retardation of pH decrease and acidity increase, overall organoleptic quality was not good because of off-flavor and taste. Also, addition of 0.6％ ethanol showed good overall organoleptic quality.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.348-351
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• 2009

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.305-312
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• 2003

The effect of addition of ethanol and/or organic acid on slowing down the fermentation of Mul-kimchi was tested by measuring the changes in pH, acidity and counting the number of microorganisms in kimchi fermentation, and sensory evaluation were carried out. The addition of 0~5％ ethanol to kimchi delayed the decrease of pH and the delaying effect during kimchi fermentation was dependent on the ethanol concentration used. The pH of kimchi without ethanol decreased from 5.7 to 4.13, however, the pH of the kimchi added with 5％ ethanol only from 5.8 to 5.14. The increase of acidity in kimchi with 5％ ethanol was only 0.5~0.6％, while that without ethanol was 0.7~0.8％. Among the organic acids tested, adipic acid was found to be most effective on the prevention of kimchi souring. The Mul-kimchi added 2％ ethanol together with 0.1％ organic acid showed similar effect to that of organic acid alone in the change of pH and acidity. By the sensory evaluation, Mul-kimchi with 0.1％ adipic acid and 2％ ethanol was selected the most desirable one except control without any addition. And the numbers of total microbes, lactic bacteria and yeast count, showed the most effective inhibition in Mul-kimchi with 0.1％ adipic acid and 2％ ethanol.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1365-1367
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• 2008

The antibacterial activity of chitosan against Escherichia coli was investigated in the presence of NaCl, sucrose, and ethanol to assess the potential use of chitosan as a biopreservative in food products containing these components. The inhibitory activity of chitosan decreased slightly upon the addition of NaCl and sucrose, respectively to culture broth containing 100 ppm of chitosan (Mw 3,000), while the addition of ethanol enhanced the inhibitory activity of chitosan on growing cells. The addition of these components to non-growing cells prior to chitosan treatment demonstrated that NaCl protected the cells from the inhibitory activity of chitosan, while sucrose had no effect. Ethanol addition to non-growing cells increased cell death by chitosan treatment. Finally, binding of fluorescein isothiocyanate (FITC)-labeled chitosan to E. coli was measured in the presence of the food components. The FITC-labeled chitosan binding to cells decreased upon NaCl addition, was not affected by sucrose, and increased following treatment with ethanol.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.67-74
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• 1991

In order to improve the productivity of ethanol by sugar-alcohol-tolerant Saccharomyces cerevisiae D1, the effect of addition of $Ca^{2+}$ on the alcohol fermentation was investigated. The addition of $Ca^{2+}$led to both the improvement of ethanol productivity and the increase of viable cell concentration. The optimal concentration of $Ca^{2+}$ was 0.8 mM. The higher was initial concentration of glucose, the greater effect of $Ca^{2+}$ was observed. Ethanol inhibition of growth, specific death rate in lethal concentration of ethanol, and extracellular final pH decreased by the addition of $Ca^{2+}$. The effect of $Ca^{2+}$ supplementation was explained by the increase of its ethanol tolerance.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.251-256
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• 2020

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10⁵ to 2.2×10⁷ CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

• Journal of ILASS-Korea
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• v.19 no.4
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• pp.155-166
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• 2014

This review will be concentrated on the spray characteristics of bioethanol and its derived fuels such as ethanol-diesel, ethanol-biodiesel in compression ignition (CI) engines. The difficulty in meeting the severe limitations on NOx and PM emissions in CI engines has brought about many methods for the application of ethanol because ethanol diffusion flames in engine produce virtually no soot. The most popular method for the application of ethanol as a fuel in CI engines is the blending of ethanol with diesel. The physical properties of ethanol and its derivatives related to spray characteristics such as viscosity, density and surface tension are discussed. Viscosity and density of e-diesel and e-biodiesel generally are decreased with increase in ethanol content and temperature. More than 22% and 30% of ethanol addition would not satisfied the requirement of viscosity and density in EN 590, respectively. Investigation of neat ethanol sprays in CI engines was conducted by very few researchers. The effect of ambient temperature on liquid phase penetration is a controversial topic due to the opposite result between two studies. More researches are required for the spray characteristics of neat ethanol in CI engines. The ethanol blended fuels in CI engines can be classified into ethanol-diesel blend (e-diesel) and ethanol-biodiesel (e-biodiesel) blend. Even though dodecanol and n-butanol are rarely used, the addition of biodiesel as blend stabilizer is the prevailing method because it has the advantage of increasing the biofuel concentration in diesel fuel. Spray penetration and SMD of e-diesel and e-biodiesel decrease with increase in ethanol concentration, and in ambient pressure. However, spray angle is increased with increase in the ethanol percentage in e-diesel. As the ambient pressure increases, liquid phase penetration was decreased, but spray angle was increased in e-diesel. The increase in ambient temperature showed the slight effect on liquid phase penetration, but spray angle was decreased. A numerical study of micro-explosion concluded that the optimum composition of e-diesel binary mixture for micro-explosion was approximately E50D50, while that of e-biodiesel binary mixture was E30B70 due to the lower volatility of biodiesel. Adding less volatile biodiesel into the ternary mixture of ethanol-biodiesel-diesel can remarkably enhance micro-explosion. Addition of ethanol up to 20% in e-biodiesel showed no effect on spray penetration. However, increase of nozzle orifice diameter results in increase of spray penetration. The more study on liquid phase penetration and SMD in e-diesel and e-biodiesel is required.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.636-642
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• 2011

The effect of different rates of ethanol additive on fermentation quality of napiergrass (Pennisetum purpureum) and residual water soluble carbohydrate were studied in the experiment. The addition rate of ethanol was 0%, 1.5%, 2.5%, 3.5%, 4.5% on fresh weight of napiergrass. The laboratory silos were kept in the room, then were opened on 1, 3, 5, 7, 14, 30 days after ensiling and the changes of silage quality were analyzed, respectively. There was a fast and large reduction in pH from the 5th day of ensiling to below 4.2 except for the 4.5% treatment. After five days the pH of silage decreased slowly and the pH of the ethanol additions was lower than the control. Lactic acid content of ethanol treatments increased significantly (p<0.05) from the 5th day of ensiling, reaching the highest value on either the 7th day or 14th day. The ethanol additive inhibited the break down of silage protein and the ammonia nitrogen content of ethanol addition silage was significantly (p<0.05) lower than the control after 30 days of ensiling. Within the initial first day of ensiling the water soluble carbohydrate content declined quickly. The efficiency of water soluble carbohydrate usage was higher in silage with ethanol than in the control. The acetic acid of ethanol treatment was significantly (p<0.05) lower than control on first and 14th day, but there was no significant (p>0.05) difference among the ethanol addition silages. The volatile fatty acids content of silage increased gradually from the first day of ensiling and reached the peak on 14th day or 30th day and the content of ethanol addition treatment was significantly (p<0.05) lower than the control. The experimental results indicated that adding ethanol inhibited the use of protein and water soluble carbohydrate of aerobic bacteria and reduced the silage losses during the early stage of ensiling and thus supplied more fermentation substrate for lactic acid bacteria and improved the fermentation quality of napiergrass.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.725-732
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• 2015

This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.

• The Journal of Korean Medicine
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• v.43 no.3
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• pp.1-15
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• 2022

Objectives: Myrrh have been used as a traditional remedy to treat infectious and inflammatory diseases. However, it is largely unknown whether myrrh ethanol extract could exhibit the inhibitory activities against particulate matter (PM)-induced skin injury on human keratinocytes, HaCaT cells. Therefore, this study was aimed to investigate the inhibitory activity of myrrh ethanol extract on PM-induced skin injury in HaCaT cells. Methods: To investigate the inhibitory effects of myrrh ethanol extract in HaCaT cells, the skin injury model of HaCaT cells was established under PM treatment. HaCaT keratinocyte cells were pre-treated with myrrh ethanol extract for 1 h, and then stimulated with PM. Then, the cells were harvested to measure the cell viability, reactive oxygen species (ROS), pro-inflammatory cytokines including interleukin (IL) 1-beta, IL-6, and tumor necrosis factor (TNF)-𝛼, hyaluronidase, collagen, MMPs. In addition, we examined the mitogen activated protein kinases (MAPKs) and inhibitory kappa B alpha (I𝜅-B𝛼) as inhibitory mechanisms of myrrh ethanol extract. Results: The treatment of myrrh ethanol extract inhibited the PM-induced cell death and ROS production in HaCaT cells. In addition, myrrh ethanol extract treatment inhibited the PM-induced elevation of IL-1beta, IL-6, and TNF-𝛼. Also, myrrh ethanol extract treatment inhibited the increase of hyaluronidase, MMP and decrease of collagen. Furthermore, myrrh ethanol extract treatment inhibited the activation of MAPKs and the degradation of I𝜅-B𝛼. Conclusions: Our result suggest that treatment of myrrh ethanol extract could inhibit the PM-induced skin injury via deactivation of MAPKs and nuclear factor (NF)-𝜅B in HaCaT cells. This study could suggest that myrrh ethanol extract could be a beneficial agent to prevent skin damage or inflammation.