• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Food Science and Preservation
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• v.15 no.3
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• pp.427-436
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• 2008

This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.

• Korean Journal of Oriental Medicine
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• v.17 no.3
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• pp.115-121
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• 2011

Objective : The purpose of this study was to investigate the changes in the contents of constituents in Socheongryong-tang (CY) and its fermentations (FCY) with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei 127, L. acidophilus 128, L. casei 129, L. plantarum 144, L. amylophilus 161, L. curvatus 166, L. delbruekil subsp. lactis 442, L. casei 693, B. breve 744, and B. thermophilum 748, were used for the fermentation of Socheongryong-tang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : The increased constituents were identified to be liquiritigenin (1) and cinnamyl alcohol (2), and the decreased constituent was determined to be liquiritin (3). Liquiritigenin (1) and cinnamyl alcohol (2) were increased in all of the FCYs, while liquiritin (3) was decreased. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these three compounds in FCYs were different. Socheongryong-tang fermented by L. plantarum 144 and L. amylophilus 161 showed the most remarkable changes. Conclusions : CY could be increased antibacterial, neuroprotective, or antiinflammatory effect by fermentation with lactic acid bacteria, especially with L. plantarum and L. amylophilus, considering their known biological activities. In addition, it is expected that this study will help to establish quality control parameters for FCY.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.191-195
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• 1979

This study was conducted to investigate the effect of saccharified extract of ginseng meal on alcohol fermentation and reproduction of yeast. Different concentrations of saccharified extract of ginseng meal in liquid medium were tested, and the experimental results obtained were summarized as follows : 1. In the process of alcohol fermentation of yeast, $CO_2$ output was much accelerated by the higher concentration of saccharied extracts from 1％ to 6％, but $CO_2$ output was disurbed at the concentrations of 10％ and 15％. .2. In the process of alcohol fermentation of yeast, the production of alcohol was increased by the higher concentration of saccharified extracts from 1％ to 6％, but decreased at the concentrations of 10％ and 15％. 3. Number of reproduced yeast cell after aerobic culture of Sacc. cervisiae was increased by the higher concentration of saccharified extracts from 1％ to 10％, but decreased at the concentration of 15％. The number of yeast cell at the concentratin of 10％ extract was 1.6 times more than that of control.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.273-278
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• 1985

A carrier-supported mycelial growth of Penicillium chrysogenum was applied to penicillin fermentation system. Among various materials tested, celite was found to be most effective for both spore adsorption and bioparticle development. Hyphal growth through pore matrices of the material showed strong anchorages and provided highly stable biofilm growths. When 5-10％ celite was employed, both cell growth and penicillin production were observed to increase significantly comparing to the dispersed filamentous growth. Specific productivity of penicillin, however. was found to be kept almost constant at a value of 1,900 unit/g cell/hr. A semicontinuous fermentation in a fluidized-bed reactor. using the tarrier-supported biofilm growth, was conducted successfully although free mycelia appeared in the late phase of the fermentation made the reactor operation difficult. Control of the size of bioparticles was considered as a major operating factor to maintain the reactor productivity at a desired level.

• Journal of Korean Society on Water Environment
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• v.23 no.4
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• pp.498-503
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• 2007

The performance of elutriated acid fermentation to evaluate the effects of microwave irradiation and pH control as pretreatment was investigated. The MW pH 7 reactor which was used the pretreated primary sludge as microwave irradiation was operated at pH 7 and $35^{\circ}C$. The EAF pH 9 reactor was operated at pH 9 and $35^{\circ}C$ without pretreatment. The SCOD and VFAs production rate were 0.17 gSeOD/gVSrem. and 0.27 gVFAs as COD/gVSrem. in MW pH 7 reactor, 0.16 gSCOD/gVSrem. and 0.24 gVFAs as COD/gVSrem. in EAF pH 9 reactor, respectively. VS and Volume reduction were 54% and 48% in MW pH 7 reactor, 54.6% and 36% in EAF pH 9 reactor, respectively. A comparison of the microwave irradiation and controlled pH in elutriated acid fermentation showed that the former is more efficient in SCOD and VFAs production and it rises to slightly higher reduction in the volume of the sludge. In addition, E. coli. was not detected in the wasting sludge of MW pH 7 reactor. Based on the results, microwave irradiation appeared to be one of the viable options for generating class A sludge. According to the batch tests, sequencing batch test which was used the pretreated primary sludge as microwave was performed at pH 7 and $35^{\circ}C$, SCOD production was 0.16 gSCOD/gVSrem., VS reduction and volume reduction were 64% and 63%, respectively.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.825-839
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• 2014

Antioxidant activity is important for reducing oxidative stress that causes various metabolic disorders. Metabolic disorders are highly related to loss of productivity in livestock. Therefore, development of effective antioxidant compounds originating from plants is important for organic agriculture. Phenolic compounds in edible plants are regarded as major components relevant to antioxidant activity. The present study investigated the changes in antioxidant activity and phenolic compound profiles of Aronia (Aronia meloncarpa) by fermentation using different strains of Leuconostoc mesenteroides. A total of 5 strains of L. mesenteroides were used as starter cultures and their ${\beta}$-glucosidase activities were measured. A total of 6 experiment runs were prepared, one for control (uninoculated) and the others (inoculated) for treatments. For biological activity, antioxidant and antibacterial activities were measured. For phenolic compound profiling, TLC and HPLC analysis were performed. The strains of KACC12313 and KACC12315 showed greater enzyme activity than others. Treatment with KCCM35046 showed strong and broad antibacterial activity against to Listeria monocytogenes. Treatments with KCCM35046 and KACC12315 showed the highest total polyphenol content. The highest antioxidant activity was found in KACC12315 treatment. No remarkable alteration was found in thin layer chromatography (TLC) analysis. In phenolic compound profiling analysis, KCCM35046 showed notable alteration in compound area ratio compared to others and also showed the highest caffeic acid content. In chlorogenic acid, treatments with KCCM35046 and KACC12315 showed great content than others. Treatment with KACC12315 showed the greatest content of trans-ferulic acid. As a result of relative performance indexing analysis, L. mesenteroides KCCM35046 and KACC12315 were selected as the best strain for the fermentation of Aronia.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.63-70
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• 1998

The changes of contents of trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), dimethylamine nitrogen (DMA-N), nitrite nitrogen (nitrite-N), nitrate nitrogen (nitrate-N) and N-nitrosamine (NA) of salt-fermented small shrimp were investigated during fermentation. The contents of TMAO-N decreased, while TMA-N and DMA-N increased during fermentation in all samples. Contents of nitrite-N decreased in the samples supplemented with sodium nitrite during fermentation, whereas the formation of N-nitrosodimethylamine (NDMA) increased. Treatment of ascorbic acid revealed inhibiting effort on NDMA formation compared with the control. The model system was used for the evaluation of ascorbic acid (inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented small shrimp supplemented with sodium nitrite, The optimum pH for the formation of NDMA was 3.5, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1144-1154
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• 2018

Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase $Ca^{2+}$ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated $Ca^{2+}$ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at $36^{\circ}C$, $Ca^{2+}$ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to $1.1{\times}10^{10}CFU/mL$. Results of Pearson correlation analysis demonstrated that LAB viable counts, $Ca^{2+}$ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free $Ca^{2+}$ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.