• Food Science and Preservation
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• v.24 no.5
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• pp.697-706
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• 2017

The purpose of this study was to investigate the physiochemical properties of Doenjang was fermented by added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than those of control w/o protease while the contents of titratable acidity, reducing sugar, and amino-type nitrogen in WP were higher than control. The ${\alpha}$-amylase activities of Doenjang added with single and mixed Protease B were the highest at 4 weeks of fermentation period and protease activity of WP was about 4 times higher than that of control. The 4-9 kinds of free amino acids (proline, isoleucine, leucine, and phenylalanine etc.) in WP was increased in comparison with control. The DPPH radical scavenging activity and total polyphenol content were higher in WP than control. Total aerobic bacterial and fungal numbers were decreased depending on fermentation time regardless of addition of protease. In conclusion, the protease can be used as additives improving the quality and taste of fermented Doenjang.

• The Korean Journal of Mycology
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• v.15 no.4
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• pp.260-267
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• 1987

The effect of Ganoderma lucidum extract on Saccharomyces cerevisiae growth and physiology has been investigated. S. cerevisiae was inoculated in Henneberg solution medium into which 0, 0.1, 0.5 or 1.0% extracts of G. lucidum were added respectively and it was fermented at $30^{\circ}C$ for 5 days, respectively. Cell number of S. cerevisiae has increased according to the concentration as in order of distilled water(Dw) extracts 1.0% added>ethanol(Et) extracts 1.0% added>Dw extracts 0.5% added>Et extracts 0.5% added>Dw extracts 0.1% added>Et extracts 0.1% added group compared to control group(extracts 0% added) and in Dw extracts 1.0% added group the number has increased than those of control group after the fermentation of 72 hours. Weights of dried yeast cell have increased in each treated group than those of control group and it increased about 1.7 times in each Dw 1.0%, Et 1.0% group than those of control group after fermentation of 120 hours. The more the extracts of G. lucidum was added, the more alcohol levels increased during fermentation. The rate of carbon dioxide production per G. lucidum extract medium was faster than those of control group as G. lucidum extract was increasingly added.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.459-465
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• 1997

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the begining of fermentation period. $NH_2-N$ content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the begining of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the mirrobial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelflives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1721-1726
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• 2005

The characteristic smell of cow milk was suppressed when herbs were consumed by lactating dairy cows. But it is unclear whether or not peppermint ingestion affects the nutritional and milk production parameters in lactating dairy cows. The objective of this study was to examine the effect of peppermint feeding to lactating dairy cows on nutrient digestibility, energy metabolism, ruminal fermentation and milk production. Eight Holstein cows were given a diet supplemented with or without 5% of dried peppermint per diet on a dry matter basis. The digestion of nutrients from cows fed the diet with peppermint was significantly lower than that of the control group. Energy loss as methane and methane released from cows receiving the peppermint treatment was significantly lower than that in the control cows. Peppermint feeding to cows resulted in the promotion of thermogenesis. However, ruminal fermentation and milk production were not affected by peppermint feeding. In conclusion, peppermint ingestion by lactating dairy cows reduces the nutrient digestibility and methanogenesis, and changes energy metabolism.

• Food Quality and Culture
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• v.1 no.1
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• pp.22-26
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• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.431-440
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• 2001

This study was carried out to investigate the effects of oligosaccharide addition on Jeung-Pyun fermentation. Fructooligosaccharide (FOS), isomaltooligosaccharide (IMOS), galactooligosaccharide (GOS) were used at the concentration of 15%, 25% or 35% of the rice in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation and instrumental characteristics were examined. The internal structure of Jeung-Pyun samples was observed by SEM. The pH of Jeung-Pyun batters was decreased as the fermentation progressed. Compared with the control using sucrose, the specific volume of Jeung-Pyun was higher in the 15% and 25% of oligosaccharide-added samples. The degree of gelatinization decreased more slowly than control as the storage time increased both at 20$\^{C}$ and 4$\^{C}$. In sensory evaluation, Jeung-Pyun with FOS and IMOS at the levels of 25∼35% and GOS at the levels of 25% showed the best scores. In instrumental characteristics, springiness, gumminess, hardness and cohesiveness were similar among all samples during storage at 20$\^{C}$ and 4$\^{C}$. In the internal structure of Jeung-Pyun observed by SEM, Jeung-Pyun substituted with oligosaccharide at the levels of 25% for sucrose showed large and regularly distributed air pores. In conclusion, the replacement of sucrose with oligosaccharide in Jeung-Pyun ingredients appeared acceptable in terms of fermentative aspects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.