• Preventive Nutrition and Food Science
• /
• v.16 no.2
• /
• pp.142-149
• /
• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2001.12a
• /
• pp.131-131
• /
• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.5
• /
• pp.570-575
• /
• 1998

This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.

• Journal of Microbiology and Biotechnology
• /
• v.15 no.6
• /
• pp.1159-1163
• /
• 2005

The production of hydrogen by Chlamydomonas reinhardtii UTEX 90, a marine green alga, was performed under dark fermentation. The effects of initial nitrogen and phosphorus concentration on the cell growth and the production of hydrogen and organic substances were investigated. In the growth stage, the maximum dry cell weight (DCW) was 3 g/l when the initial ammonium concentration was 15 mM. In the dark fermentation, the maximum hydrogen production was $3.5\;{\mu}mol/\;mg$ DCW when the initial nitrogen concentration was 7.5 mM. The nitrogen concentration had a greater effect on organic compound and hydrogen production than the phosphorus concentration during the dark fermentation. An investigation of the duration of dark fermentation showed that, at least until three days, dark fermentation should be prolonged for maximum hydrogen production.

• Journal of the Korean Professional Engineers Association
• /
• v.21 no.2
• /
• pp.13-18
• /
• 1988

A Study for ethanol fermentation with immobilized yeast that is entrapped to Ca-alginate beads and batch system was carried out using molasses as substrate. The results are as follows. 1. The yield of alcohol fermentation is more efficacious then that of conventional fermentation process. The beads were used 15times and got a result of fermentation yield rate 89. 57％∼92.35％f, which is comparable with the rate of 86.3％ gained from the conventional fermentation process. 2. The concentration of Ca-alginate was 1∼5％ For long run use (2520 hours) it is necessary 2％ or more concentration of Ca-alginate. 3. The amount of the yeast cells for entrap to Ca-alginate beads was required 1.0g (indried material) or more for 200g Ca-alginate beads.

• Journal of Applied Biological Chemistry
• /
• v.59 no.1
• /
• pp.57-62
• /
• 2016

In this study, we optimized fermentation conditions for the solid state fermentation of rice bran with Monascus pilosus KCCM60084, and the antioxidant activities were investigated. Optimal fermentation conditions were determined by the production of Monacolin K, a functional secondary metabolites with cholesterol lowering activity. The highest Monacolin K production were 2.88 mg/g observed on day 10 with 45% moisture content in the substrate when inoculated with 5% inoculum (w/w). Reducing power, iron chelating activity and $ABTS^+$ radical scavenging activity were significantly enhanced after fermentation by 60, 80, and 38% respectively. Furthermore, the content of total flavonoid were found to be increased by 4.58 fold. Based on these results, Monascus-fermented rice bran showed strong possibility to be used as a natural antioxidant agent due to its enhanced antioxidant activity.

• Microbiology and Biotechnology Letters
• /
• v.23 no.6
• /
• pp.723-729
• /
• 1995

A flocculating sugar tolerant yeast strain was isolated from fermenting Takju. This strain was identified as Saccharomyces cerevisiae CA-1 according to the Lodder's yeast taxonomic studies. The isolated yeast could grow in 50% glucose and in 7% ethanol in the YPD medium. It's optimal growth temperature, initial pH, shaking rate and initial glucose concentration for ethanol fermentation showed 35$\circ$C, 4.5, 150 rpm, 15%, respectively. Ethanol concentration was 63 g/l in 20% glucose after 24 hours, fermentation yield was 0.49 g-ethanol/g-glucose in 10% glucose after 24 hours and ethanol productivity was 3.09 g/l$\cdot $h in 10% glucose after 12 hours in batch fermentation. Repeated batch fermentation was possible for over 50 days and ethanol yield, ethanol productivity and substrate conversion rate were 0.39-0.50 g/g, 1.63-2.08 g/l$\cdot $h and more than 99%, respectively during these periods.

• Microbiology and Biotechnology Letters
• /
• v.17 no.6
• /
• pp.645-654
• /
• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.11
• /
• pp.1904-1907
• /
• 2007

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 Dig at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.

• Proceedings of the Korean Institute of Resources Recycling Conference
• /
• 2001.05b
• /
• pp.121-125
• /
• 2001

For the probiotic feed production, aerobic liquid fermentation of pulverized food wastes was attempted with a yeast Kluyveromyces marxianus. After grinding finely, optimal fermentation conditions of the substrate was investigated by shaking culture. The most active growth of the yeast was shown at solid content of 10%. The proper addition of urea(0.5g/l), o-phosphate(0.4g/l), molasses(4g/l), and yeast extract (1g/1) increased cell growth rate and viable cell count. For optimizing, the nutrients were all added to substrate and fermentation was carried in 2 litre jar fermenter. For the stimulation of hydrolyzing enzyme excretion, mixed culture with Aspersillus oryzae was also conducted. In 12 hours of fermentation, viable cell count of the yeast Kluyveromyces marxianus amounted to the number of 1.4 $\times$10$^{10}$ /1 in the culture medium.