• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.667-672
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• 1998

The possibility of solid-substrate fermentation of Lentinus edoes for the productin of protein-boud polysaccharides (PBP) was studied. Zeolite and orchid-pot soil were used as solid materials for the culture because of the desirable physical properties. Sucrose and starch were good carbon sources for the production of PBP by the solid-substrate fermentatin of L. edodes. Among the nitrogen source, bactosoyton was very effective for the PBP production. The optimum pH for solid-substrate fementation for the production of PBP was at pH of 5.5. The PBP production reached to 5∼5.5mg per 100g solid-substrate.

• Archives of design research
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• v.14
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• pp.233-243
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• 1996

Our Country are called as a suzerain State of fermentation food, and preservative Technique was developed, because the specific character and the form of pottery were the best superior utensil of storage. The form couldn't give an explanation with scientifically, but we have used it for a few thousand years, which must get transformed from most compatible and reasonable form of fermentation. At present, a pottery was disappeared by the growth of the industrial society, and even the scientific form concealed it looks. For that reason, we apply the form into looks of a modernistic mechanism, and it intends to suggest a new direction to better the pottery of a formentation food.

• Journal of environmental and Sanitary engineering
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• v.14 no.4
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• pp.180-187
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• 1999

The following is experimental result of Biochemical characteristics of Acetobacter sp. Acetobacter sp. were gram negative, short rod, non-spore-forming and motile. It reacted positively catalase, methyl red, oxidation fementation, voges-proskauer and nitrate reduction tests and hydrogen sulfide test negative and ONPG negative. Acetobacter sp. showed normal growth curve in Carr broth and there was no significant difference between isolates and type strains such as Acetobacter aceti(KCTC 1010), Acetobacter diazotrophicus(KCTC 2859). Acetobacter liquefaciens(KCTC 2804) and Acetobacter pasteurianus(KCTC 1008).

• Food Science and Preservation
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• v.5 no.2
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• pp.186-190
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• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.304-310
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• 1999

We have developed a new process for the production of new structure oligosaccharides using the mixed-culture fementation of Lipomyces starkeyi KSM22 and leuconostoc mesenteroides B-512FMCM.L.starkeyi KSM22 produces a novel DXAMase(an enzyme containing both dextranase and amylase activities). It hydrolyzes the soluble starch and dextran. The hydrolyzates were used as acceptors for dextransucrase of L.mesenteroides to synthesize the new oligosaccharides(NOS). In fermentation, as the concentration of sucrose was increased from 9%(w/v) to 15%(w/v), the yields of dextran(sum of dextran I, MW=66kD, and dextran II, MW=21kD) was increased from 12.7% to 42.5%, and NOS was increased from 3.9% to 5.2% of the theoretical, respectively. The NOS of dp(degree of polymerization) 5 and over was increased from 33.1% to 58.3% of the total NOS. The NOS showed heat resistant up to 12$0^{\circ}C$ and was stable at pHs ranged from 2 to 6. The NOS decreased the pH changes in the culture of S. mutans, and also showed inhibitory effects on the growth of S. aureus or S. typhimurium.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.971-978
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• 2014

Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm ($11.33^{\circ}Bx$) and instaferm red ($10.53^{\circ}Bx$) were higher than those in La parisienne red and Song chun ($9.57^{\circ}Bx$). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at $12^{th}$ day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.574-581
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• 2005

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1004-1009
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• 2006

Four male crossbred native beef cattle (average body weight of 427.7 kg) were randomly allocated to four types of cassoy-urea pellet as a source of protein in concentrate according to a $4{\times}4$ Latin square design to determine effect of diets on ruminal fermentation and nutrient digestibility. The four types of cassoy-urea pellets contained cassava hay, soybean meal, urea and binding agent at 79.2:19.8:0:1 (27.9% CP dry matter), 78.4:19.6:1:1 (30.4% CP), 77.6:19.4:2:1 (33.0% CP) and 99:0:0:1 (23.8% CP) for dietary treatments; 1, 2, 3 and 4, respectively. All four concentrate mixtures contained similar crude protein levels (11% CP) and were fed to animals in two equal parts (0.5% of body weight per day) while urea-treated rice straw (5% urea) was given ad libitum. The experiment revealed that dietary concentrate treatments had no effect on dry matter intake while digestibilities of neutral-detergent fiber and crude protein were higher (p<0.05) in cattle fed dietary treatments 1, 2 and 3 than in cattle fed dietary treatment 4. Ruminal ammonia-nitrogen ($NH_3$-N), was higher and acetic acid concentration (C2) and ratio of C2 to propionic acid (C3) were lower (p<0.05) in cattle fed dietary treatments 1, 2 and 3 than in those on treatment 4. It is concluded that use of cassoy-urea pellet as a protein source in concentrates for cattle resulted in improvement of digestibility, ruminal fermentation and rumen ecology. Further research using cassoy-urea pellet in feeding trials with milking cows and fattening beef should be undertaken.