• 한국초지조사료학회지
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• 제39권3호
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• pp.165-170
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• 2019

The purpose of this study was to analyze the effectiveness of different storage periods of lactic acid bacteria (LAB)-fermented low moisture fresh rice straw silage. The low moisture fresh rice straw sample was inculcated with LAB and stored for different storage periods such as 45, 90, and 365 days, respectively. The low moisture fresh rice straw (LMFRS) silage inoculated with LAB exhibited reduction in pH throughout the fermentation as compared with the control (P<0.05). The lactic acid content was increased at the late fermentation period (90 and 365 days, respectively) in LAB inoculated LMFRS silage as compared with the control (P<0.05). In contrast, the acetic acid and butyric acid concentrations were slightly reduced in the LAB inoculated LMFRS silage sample at 90 and 365 days fermentation, respectively. Meanwhile, the non-inoculated LMFRS silage showed higher amounts of acetic acid and butyric acid at an extended fermentation with low bacterial population as compared with the LAB inoculated LMFRS silage. However, lactic acid concentration was slightly high in the non-inoculated LMFRS silage at early 45 days fermentation. Additionally, the nutrient profile such as crude protein (CP), acid detergent fibre (ADF), neutral detergent fibre (NDF), and total digestibility nutrients (TDN) were not significantly different in control and LAB inculcated samples during all fermentation. Though, the microbial population was greater in the LAB inoculated LMFRS silage as compared with the control. However, the massive population was noted in the LAB inoculated LMFRS silage during all fermentation. It indicates that the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by organic acids production. Overall results suggest that the LAB inoculums are the effective strain that could be a suitable for LMFRS silage fermentation at prolonged days.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.126-132
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• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.196-205
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• 2019

본 연구는 돼지감자 분말을 첨가한 발효유 제조의 이화학적 분석을 통해서 돼지감자를 식품소재로써 활용하고자 첨가량에 따른 발효 품질특성을 분석하였다. 돼지감자 분말 1%, 3%, 5% 첨가 발효유 중 5% 첨가구가 산 생성이 가장 우수하였고, 유산균 수도 가장 높게 생장하였다. 또한, 유산 생성이 활발하였고, 항산화 활성과 항균활성도 높았다. 점도는 5% 첨가구에서 가장 높았는데, 물성적인 측면에서 고려할 사항으로 사료된다. 돼지감자분말 첨가 발효유 생산이 유가공산업의 활성화에 기여하길 기대한다.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.94-99
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• 2007

Pichia anomala SKM-T와 Galactomyces geotrichum SJM-59의 첨가가 배추 김치 발효에 미치는 영향을 알아보기 위하여, 동결건조한 효모를 첨가하여 실온 ($20{\pm}2^{\circ}C$)에서 7일간 저장하면서 김치의 품질을 측정하였다. 대조구와 Galactomyces geotrichum SJM-59는 저장 3일째에 최적의 pH와 산도를 나타내었다. G. geotrichum SJM-59 첨가구에서는 저장 5일째까지 적정 pH와 산도를 유지하였다. p. anomala SKM-T 첨가구의 pH는 서서히 감소하여 전 실험 기간동안 대조구보다 유의적으로 높은 pH를 나타내었다. P. anomala SKM-T 첨가구의 산도는 저장 기간이 증가할수록 처처히 증가하였으나, 전 실험기간 동안 적정 산도를 유지하였고, 대조구에 비하여 높은 젖산균 수를 나타내었다. 대조구에서는 저장 3일째에 최고의 LA/TM 비를 나타내었으나, 효모첨가구에서는 저장 5일째에 최고의 LA/TM 비를 나타내었다. 저장 3일째의 관능검사 결과, 대조구와 G. geotrichum SJM-59 첨가구 간에는 유의적인 차이를 나타내지 않았다. 효모첨가구는 감칠맛에서 높은 점수를 얻었다. P. anomala SKM-T 첨가구는 대조구보다 우수한 질감 특성을 나타내었다. 이상의 결과를 종합해 볼 때, G. geotrichum SJM-59 또는 P. anomala SKM-T의 첨가는 배추김치의 발효 기간을 지연시키는 것으로 사료되었다.

• 동아시아식생활학회지
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• 제5권3호
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• 한국식품영양학회지
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• 제19권4호
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• pp.460-465
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• 2006

기존의 개량식 메주와 이를 콩알 메주로 대체하여 제국 공정을 생략함으로써 생산비 절감 효과 및 생리 기능성을 가진 한식 간장의 개발을 위한 일련의 연구로, 본 연구에서는 간장 발효 중의 이소플라본의 함량변화와 동시에 aglycone 형태의 daidzein과 genistein 함량의 변화를 분석 비교하였다. 개랑 메주 간장인 Control 및 제품 A의 총 이소플라본 함량은 발효 120일까지 증가하였다가 그 후로는 아주 완만하게 증가하였고, 발효 180일경에는 발효 초기에 비해 각각 15배 및 4.3배씩 증가하였다. 반면 콩알 메주 간장 B 및 C에서는 발효 0일차에 총 이소플라본 함량이 최대값(각각 $20.53{\mu}g/g$ 및 $19.52{\mu}g/g$)을 나타낸 다음 그 후부터는 감소하였다. 콩알 메주 및 밀싻 메주 혼합 간장 D에서는 발효 20일차에 가장 높은 함량이었고, 그 후로 서서히 감소하였다. 총 이소플라본 또는 유리형에 관계없이 이소플라본의 함량의 대부분을 daidzein이 차지하고, 개량 메주 간장(Control 및 제품 A)에서는 숙성과 함께 증가한 반면에, 콩알 메주 간장(제품 B와 C)에서는 발효 0일차에 daidzein의 함량이 최고 많았고, 숙성과 함께 서서히 감소하였고, 대신 genistein함량은 서서히 증가하였다.

• 한국미생물·생명공학회지
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• 제18권6호
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• pp.620-623
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• 1990

김치발효시 nisin의 저해효과를 보기 위해 김치 g당 100IU의 nisin을 첨가하여 대조구와의 발효양상을 비교 하였다. 김치를 제조하여 15'C에서 발효시킬 때 pH의 변화는 대조구가 발효 5일에 pH 4.04인 반면 nisin 첨가구는 7 일째에 pH4.03으로 떨어졌으며, 산도는 대조구가 발효 5일, 9일 14일에 각각 0.57, 0.93, 1.13이었으나 nisin 첨가구는 0.47, 0.69, 0.88의 낮은 산생성량을 보였다. 젖산균의 최대 증식은 대조구가 발효 7 일째에 1.8, 1.6 x 10CFU/ml을 나타냈으며, nisin 첨가구는 5 일째에 9.5, 6.4 x 107CFU/ml 를 나타내어 nisin에 의한 젖산균의 생육저해를 보였다.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.783-788
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• 2006

매실 리큐르 제조 후 부산물로 폐기되는 폐매실을 식자원으로서의 이용가능성의 검토하기 위해 폐매실의 첨가가 김치의 발효에 미치는 영향을 검토하였다. 매실 리큐르 제조후 부산물로 나오는 매실 분쇄 과육을 절임배추 무게에 10%, 20%를 첨가하여 $10^{\circ}C$에서 25일간 발효 중 젖산균수, 총균수는 대조구에 비해 낮게 나타났으며, pH와 산도는 PLB 20% 첨가구는 발효 기간 동안 완만한 변화를 나타내어 매실 첨가량이 증가할수록 김치 발효는 지연되는 경향을 나타내었다. 매실 리큐르 부산물 첨가에 의해 황색도는 증가였으나 적색도와 명도는 감소하였다. 발효 중 strongth와 hardness는 대조구에 비해 첨가구가 높게 나타났으며, 첨가량이 증가할수록 높은 경향을 나타내었다. Cohesiveness와 springiness, gumminess, brittleness 모두 매실 리큐르 부산물 첨가구가 대조구에 비해 높고, 발효 기간이 경과할수록 감소하였으며, 감소하는 비율이 대조구에 비해 낮은 경향을 나타내었다. 발효 10일째의 김치의 기호성은 매실 리큐르 부산물 첨가김치의 맛과 색은 대조구에 비해 낮게 나타났으나, 김치의 조직감은 첨가량이 증가할수록 우수하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1087-1095
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• 2020

Objective: The present study aimed to evaluate the effects of γ-aminobutyric acid (GABA)-producing bacteria (GPB) on in vitro rumen fermentation and on the growth performance and meat quality of Hanwoo steers. Methods: The effects of GPB (Lactobacillus brevis YM 3-30)-produced and commercially available GABA were investigated using in vitro rumen fermentation. Using soybean meal as a substrate, either GPB-produced or commercially available GABA were added to the in vitro rumen fermentation bottles, as follows: control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB; T3, 2 g/L autoclaved GPB; T4, 5 g/L autoclaved GPB; T5, 2 g/L GABA; and T6, 5 g/L GABA. In addition, 27 Hanwoo steers (602.06±10.13 kg) were subjected to a 129-day feeding trial, during which they were fed daily with a commercially available total mixed ration that was supplemented with different amounts of GPB-produced GABA (control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB). The degree of marbling was assessed using the nine-point beef marbling standard while endotoxin was analyzed using a Chromo-Limulus amebocyte lysate test. Results: In regard to in vitro rumen fermentation, the addition of GPB-produced GABA failed to significantly affect pH or total gas production but did increase the ammonia nitrogen (NH₃-N) concentration (p<0.05) and reduce total biogenic amines (p<0.05). Animals fed the GPB-produced GABA diet exhibited significantly lower levels of blood endotoxins than control animals and yielded comparable average daily gain, feed conversion ratio, and beef marbling scores. Conclusion: The addition of GPB improved in vitro fermentation by reducing biogenic amine production and by increasing both antioxidant activity and NH₃-N production. Moreover, it also reduced the blood endotoxin levels of Hanwoo steers.