• 한국미생물·생명공학회지
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• 제11권1호
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• pp.53-58
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• 1983

본 연구는 전통적인 함경도식 가자미 식혜를 제조하여 실온(20$\pm$3$^{\circ}C$)에서 1개월 동안 저장하면서 그 숙성기간 동안의 여러가지 화학적, 물리적변화를 실험하였으며 그 결과는 다음과 같다. 숙성기간동안 일반성분의 변화는 거의 없었으며. 수분은 66.0%, 조단백 15.6%, 조지방 1.15%, 조회분 7.62% 수준이었다. pH는 열성 7일경부터 4.5~4.6으로 숙성 종말까지 거의 일정하였으며, 산도는 숙성의 진행과 함께 증가하나 냉장고(5$^{\circ}C$)에 저장했을 때 다시 1.9%까지 감소하였다. Amino-N은 숙성 14일에 673.63mg%로 최고에 달하였으며 이 때가 식혜 맛이 가장 좋았다. VBN은 숙성 종말까지 계속 증가하였다. 또한 TMA는 숙성 초기에는 약 7mg%였으나 숙성 14일 이후 16mg%까지 증가하였다. 유기산중에는 lactic acid가 가장 우세하여 숙성 28일에는 2.7%에 달하였고 그 외에 pyruvic acid, succinic acid, fumaric acid등이 들어 있었다. 지방분해균은 숙성 8일 이후 거의 검출되지 않았고, 단백분해균은 숙성 14일에 $10^4$~$10^{5}$g으로 최대가 되었으며 Acid forming bacteria는 18일에 $10^{7}$ /g까지 증가하다가 다시 감소하였다. 효소활성은 숙성 11일경이 가장 높았는데 이때의 lipase acitivity는 11.76u/$m\ell$였고, protease-activity는 53.5$\mu\textrm{g}$ tyrosine/$m\ell$였다. 식혜는 숙성중 점차 연화되어 숙성 3일에는 압출력이 160kg이었으나, 28일에는 42kg까지 감소하였다. 이상의 결과를 종합해 보면 식혜의 최적 발효조건은 2$0^{\circ}C$에서 14일정도 발효되었을 때라고 생각된다.다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• 한국가정과학회지
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• 제3권2호
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• pp.77-89
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• 2000

In this study, to activate the industrialization and to improve the quality of Toha-jeot by shortening the fermentation period, we investigated the changes in the nutritional components of Toha-jeot. salt-fermented Toha shrimp( Caridina denticulata denticulata $D_{E}$ $H_{AAN}$) which was salted with a low-salt group and high-salt group during fermentation. In this experiment. there are four groups of Toha-jeot which were manufactured with 15% ratio of common salt: the first group containing 2% wheat bran (w2%-L). the second high-salt group containing 2% wheat bran( w2%-H) , the third low-salt group containing 4% wheat bran (w4%-L) and the last high-salt group containing 4% wheat bran(w4%-H). These four groups were refrigerated at 4${\pm}$1$^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Among the free amino acid contents in Toha-jeot, 22 kinds were detected. 6 month after the fermentation when the quantity of the amino acid contents in Toha-jeot is highest, ornitine, glutamic acid, leucine. alanine. lysine and valine occupy the majority, in the order of abundance. In cases of nucleotides. 6 month after the fermentation. from the groups w2%-L, w2%-H and w4%-L, inosine and IMP were not detected. and hypoxanthine, AMP, ADP were detected but 9 month after the fermentation ADP was not detected. The main constituents of fatty acid were as follows : (a) from w2%-L, w2%-H, 6 month after the fermentation. $C16:0$, $C12:0$, $C18:1$, $C18:3$, and $C16:1$. (b) from w4%-L. 6 month after the fermentation, $C18:3$, $C16:0$, $C12:0$ and $C18:1$. (c) from W4%-H, $C16:0$, $C12:0$, $C18:3$ and $C18:1$. In case of mineral contents. Na, Ca. K. Mg, Fe. Zn, Mn and Cu were detected according to the magnitude of the quantity. From the group w4%-H, high quantity of Na was detected during the total fermentation period. In case of color value, from the groups w2%. the values of L. a. b were highest after 6 month fermentation and were decreased after 9 month fermentation, while from groups w4%, the values of L, a, b were gradually decreased after 3 month fermentation.ion.

• 한국식품과학회지
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• 제35권4호
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• pp.642-647
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• 2003

곶감가공 부산물인 감껍질을 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 감식초를 제조하였다. 감껍질을 이용한 알콜발효에서 알콜함량은 가수량이 12.43 mL/g 일 때, 초기 당함량 $12.41^{\circ}Brix$ 및 발효시간이 48.05 hr의 발효조건에서 최대치(8.22%)를 나타내었다. 산함량은 가수량이 12.18 mL/g 초기 당함량 $13.72^{\circ}Brix$ 및 발효시간이 46.22의 발효시간에서 최소치(0.30%)를 나타내었다. 초산발효에서 총산의 함량은 초기산도가 2.02%, 교반속도가 67.98 rpm 및 발효시간이 6.94 day일 때 최대치(6.40%)를 나타내었고, 갈색도는 초기산도가 1.50%, 교반속도가 150.00 rpm및 발효시간이 6.00 day일 때 가장 낮은 흡광도를 나타내었다. 감껍질을 이용하여 감식초를 제조하기 위해서 1차 알콜 발효조건은 가수량 12 mL/g, 초기 당함량 $12^{\circ}Brix$ 및 발효시간 48 hr로 할 때 감 알콜발효액을 제조할 수 있으며, 2차 초산발효조건은 초기산도 1.8%, 교반속도 70 rpm 및 발효시간 6 day인 것으로 나타났다.

• 한방비만학회지
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• 제18권2호
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• pp.106-114
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• 2018

Objectives: We investigated about the microbial properties and changes in the efficacy of the Codonopsis lanceolata (CL) by natural fermentation. Methods: CL was fermented for four weeks in a well-ventilated place with 2.5% salt. pH, total sugar, total polyphenol, and total flavonoid were measured to determine fermentation characteristics according to fermentation period and salt treatment. Polymerase chain reaction denaturing gradient gel electrophoresis and random amplification of polymorphic DNA-polymerase chain reaction were carried out for microbial analysis during fermentation. In addition, HepG2 cell was cultured to check the lipid accumulation through oil red O staining and the glucose uptake was analyzed by measuring the 2-NBDG at C2C12 cell. Results: The pH level and the total sugar decreased with the CL fermentation. Total polyphenol and flavonoid increased after CL fermentation. It was confirmed that Leuconostoc mesenteroides were maintained continuously during fermentation. In the salt treatment CL, there was a sharp increase in Rahnella aquatilis. Lactobacillus plantarum matrix was observed in fermented CL. In addition, Lactococcus lactis, Weissella koreensis, R. aquatilis, L. plantarum, Leu. mesenteroides have been added to the salt treatment. Glucose uptake were significantly increased after fermentation with salt for four weeks. Lipid accumulation in the HepG2 cells was observed that there was difference (P<0.01) between free fatty acid group (100%) and decreased 4 weeks after fermentation (90.38%) at $800{\mu}g/mL$. Conclusions: Total polyphenol and flavonoid were increased after CL fermentation. Especially, percentage of the glucose uptake and lipid accumulation inhibition increased in CL fermentation with salt. It is expected that fermentation of salt treated CL will be more effective in diabetes and fatty liver.

• 한국식품영양학회지
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• 제21권4호
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• 한국식품영양과학회지
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• 제23권5호
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• pp.845-848
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• 1994

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

• Food Science and Biotechnology
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• 제17권5호
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• pp.895-898
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• 2008

The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants $T_{21}$ and $T_{22}$. Both $T_{21}$ and $T_{22}$ exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time $T_1$ increased over the fermentation period. Both $T_1$ and $T_2$ showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.

• 한국식품영양학회지
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• 제8권3호
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• pp.184-191
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• 1995

This study was designed to investigate the changes In chemical characteristics of traditional kochujang increase in fermentation time, whereas that of total sugar decreased rather rapidly during aging of meju. Amino nitrogen content of meju Increased sharply up to 40 days of fermentation and then decreased there after On the other hand, ammoniacle nitrogen content continued to increase with increasing aging time. Initially, maltose was the most abundant free sugar, but was later replaced by glucose or fructose as the fermentation proceeded. Among non-volatile organic acids, pyroglutamic acid was present at an appreciably other organic acids did not change considerably during fermentation. The total free amino acid content Increased up to 40th day of aging and then decreased thereafter The was the most abundant amino acid followed in decreasing order by Try and Glu in meju fermented for 40 days.