• Food Science and Industry
• /
• v.53 no.2
• /
• pp.134-147
• /
• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

• Journal of Animal Science and Technology
• /
• v.47 no.3
• /
• pp.419-428
• /
• 2005

This study was carried out to investigate the effect of replacing dried mugwort (Artemisia montana Pampan) in concentrate a time of preparation pellet. The treatments, arranged in a 4${\times}$4 Latin square design, were four additional levels of mugwort at 0, 3, 5 and 10% in concentrate. Four crossbred (CorriedalexPolwarth, t) sheep with a mean body weight of 41.3 kg were used to evaluate nutrients digestibility, palatability, fermentation characteristics and microbial protein synthesis in the rumen. The digestibility of crude protein was improved (p < 0.05) to 6.1 % - 8.6 % in sheep fed 3, 5 and 10% mugwort pellet treatments compared with that of control. That of crude fat and NDF was improved (p < 0.05) to 5.8 % - 7.3 % in sheep fed 3 % compared to other treatments. The ruminal pH was significantly (p < 0.05) decreased in sheep fed 3 % mugwort pellet compared to other treatments when observed at 0.5 hour after feeding. The ammonia nitrogen concentrations were the highest in sheep fed all treatments at 1 hour after feeding. The ruminal concentrations of acetic acid and propionic acids were an improvement (p < 0.05) at the 3% and 5% treatments. Retained nitrogen of 3, 5 and 10% treatment with the value of 2.24 - 2.82 g was higher (p < 0.05) than that of the control with 0.78 g and microbial protein production of 10% treatment was higher (p < 0.05) than that of control. This study suggested that the replacing with 3% dry mugwort (Artemisia montana Pampan) in concentrate a time of preparation pellet will improve nutrient digestibility, palatability, ruminal fermentation characteristics and feed value.

• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.655-658
• /
• 2011

The possible application of Lactobacillus spp. as a functional starter culture to ferment galgeuntang (GT) and to produce bioactive isoflavone (daidzein) was investigated. Lactobacillus casei KFRI 127, L. plantarum KFRI 144, L. bulgaricus KFRI 344 were used for GT fermentation. Acid development and quantification of isoflavones using high-performance liquid chromatography were performed after fermentation at 37$^{\circ}C$ for 48 h. All the tested Lactobacillus spp. lowered pH to about 3.8 in 48 h and L. plantarum KFRI 144 exhibited 89.9% hydrolysis rate of daidzin (79.1-8.0 ${\mu}g$/mL) during fermentation. The content of daidzein in GT fermented with L. plantarum KFRI 144 was increased by 6.6-fold (3.6-23.9 ${\mu}g/mL$). These results demonstrate that L. plantarum KFRI 144 has potential as functional starter culture for manufacturing fermented GT with higher isoflavone bioavailability.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.229-234
• /
• 1989

Cooked soybeans were fermented with B. subtilis and B. natto for 48 hrs and 74 hrs. The odor concentrates of during these Chungkookjang fermentation were obtained with a simultaneous distillation and extraction system. The seperation and identification were carried out by GC and GC-MS. The main components of the cooked odor concentrate of soybeans were 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol etc.. In Chungkookjang (B. subtilis inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol remained but alkyl pyrazines such as 2,5-dimethyl pyrazine, trimethyl pyrazine and tetramethyl pyrazine increased and those increased during the fermentation. In Chungkookjang(B. natto inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, main components of cooked soybeans decreased and alkyl pyrazines increased, especially, tetramethyl pyrazine remarkably increased during fermentation. From the result, it seems that alkyl pyrazines caused the characteristic odor of Chungkookjang and mask the beany odor.

• Korean Journal of Food Science and Technology
• /
• v.32 no.6
• /
• pp.1326-1330
• /
• 2000

Kimchi, made from seasonal baechu (Chinese cabbage), was sealed in PP trays with a Nylon/CPP lid film and stored at various temperatures (0, 10, $20^{\circ}C$) to investigate the feasibility of detecting its fermentation degree by measuring gas composition inside the packages. The gas composition inside the kimchi package continuously changed due to $CO_2$ evolution during fermentation. Regardless of temperature, the fermentative gas accumulation in the package caused $CO_2$ concentration to increase by two-stepwise pattern, but $O_2$ concentration to decrease exponentially. As $CO_2$ concentration increased secondarily, the pH values of kimchi decreased proportionally (r>0.968). The production of $CO_2$ during kimchi fermentation was stimulated at higher temperatures and affected by seasonal factor. Kimchi made from winter baechu produced more fermentative gas than that from summer baechu. It was suggested that the changes in $CO_2$ concentration could be used as a characteristic index for indicating the fermentation course of packaged kimchi products.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.41 no.4
• /
• pp.259-266
• /
• 2021

The present study was aimed to estimate the effect of ensiling period and bacterial inoculants on chemical compositions and fermentation characteristics on rye silage harvested at delayed stage. Rye (Secale cereale L.) was harvested after 20 days of heading stage (29.4% dry matter, DM). The harvested rye forage was applied with different inoculants following: applications of distilled water (CON), Lactobacillus brevis (LBB), Leuconostoc holzapfelii (LCH), or mixture of LBB and LCH at 1:1 ratio (MIX). Each forage was ensiled into 20 L mini bucket silo (5 kg) for 50 (E50D) and 100 (E100D) days in triplicates. The E50D silages had higher in vitro digestibilities of DM (IVDMD, p<0.001) and neutral detergent fiber (IVNDFD, p=0.013), and lactate (p=0.009), and acetate (p=0.011) than those of E100D, but lower pH, lactic acid bacteria (LAB), and yeast. By inoculant application, LCH had highest IVDMD and IVNDFD (p<0.05), while MIX had highest lactate and lowest pH (p<0.05). The CON and LCH in E50D had highest LAB and yeast (p<0.05), whereas LBB in E100D had lowest (p<0.05). Therefore, this study concluded that LCH application improved the nutrient digesbility (IVDMD and IVNDFD) of lignified rye silage, and longer ensiling period for 100 days enhanced the fermentation characteristics of silage compared to ensiling for 50 days.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.867-874
• /
• 2000

Kochujang, which is one of most favorable fermented hot seasonings in Korea, has swelling problem and color changes during distribution. To stop the gas formation, heat treatments were conducted at $50^{\circ}C\;to\;70^{\circ}C$ for 5 to 15 min. at the beginning or after 40 days fermentation. Yeast were not detected at $60^{\circ}C$ for 15min. heat treatment and bacteria were not effected in number that is concerned in fermentation of kochujang. At above heat treatment, there was no effect ${\alpha}-amylase$ but ${\beta}-amylase$ activity was increased in heat treated kochujang. The acid protease activity was higher than nonheat treated kochujang after 60 days fermentation but neutral protease decreased after 80 days fermentation. The L, a and b value by Hunter were gradually decreased during fermentation and ${\Delta}E$ value showed difference in kochujang heated before fermentation. The total hydroxy methyfurfural content was increased, and carotenoid and capsanthin in heated kochujang decreased during fermentation.

• Food Science and Preservation
• /
• v.8 no.3
• /
• pp.320-325
• /
• 2001

In fermentation characteristics, R2 was suitable for fast start and fermentation, while UCD530 was tool suitable far complete fermentation at 25$^{\circ}C$. T73 and AC- strains produced much more total acid compared to other strains and it was concerned with producing large amount of succinic acid and acetic acid. OC-2, UCD530, Beaujolais, and BC strains revealed low fermentation efficiency (below 62.0%), but EC1118, RC212, T73 and BM45 strains showed opposit result (above 70.0%). D254 and Wadenswil 27 seemed to have excellent cohesive ability because these two yeast strains made somewhat hard precipitation at the bottom after complete fermentation. T73 and CEG gave higher amounts of acetic acid (above 630 mg/L), while UCD530, W-3 and Beaujolais recorded low concentration (below 200 mg/L). In sulfur dioxide tolerance, preferable culturing temperature and times were 25$^{\circ}C$ and 72 hr respectively. The strains R2, BM45 and L2056 revealed high sulfur dioxide tolerance (above 30mg/L), white 71B, Wadenswil 27 and Beaujolais showed the opposite result (below 5mg/L)

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.63-68
• /
• 2010

The use of deodorizing plant products such as persimmon leaves, pine needles and fennel seeds to mask the characteristic odor of kimchi has been proposed. Therefore, in this study, the effect of deodorizing plants on kimchi fermentation and the profile of volatile flavor compounds was investigated. During sensory evaluation tests of sour and fermentation odors of kimchi, plant extract-added kimchi showed higher sensory scores than chopped plant-added kimchi. Additionally, kimchi containing pine needle extracts (0.3-0.6%) and fennel seed extracts (0.05-0.1%) showed higher sensory scores than untreated kimchi. In addition, pine needle extract and fennel seed extract had a significant influence on kimchi fermentation characteristics such as pH, total acidity and the concentration of lactic acid bacteria. The volatile flavor compounds of kimchi and deodorizing plant extracts were also analyzed using GC/MS and the correlation of volatile flavor compounds in kimchi, plant extracts and plant-added kimchi was examined. The results revealed that the sour and fermentation odors of kimchi were reduced using deodorizing plant extracts by changing the kimchi fermentation characteristics.

• Korean Journal of Agricultural Science
• /
• v.4 no.2
• /
• pp.173-177
• /
• 1977

These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.