• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1582-1588
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• 2005

This study aimed to evaluate the effects of silage additives on the fermentation qualities and residual mono- and disaccharides composition of silages. Forage Oats (Avena sativa L.) and Italian Ryegrass (Lolium multiflorum Lam.) were ensiled with glucose, sorbic acid and pre-fermented juice of epiphytic lactic acid bacteria (FJLB) treatments for 30 days. In both species grass silages, although the respective controls had higher contents of butyric acid (20.86, 33.45g $kg^{-1}$ DM) and ammonia-N/total nitrogen (100.07, 114.91 g $kg^{-1}$) as compared with other treated silages in forage oats and Italian ryegrass, the fermentation was clearly dominated by lactic acid bacteria. This was well indicated by the low pH value (4.27, 4.38), and high lactic acid/acetic acid (6.53, 5.58) and lactic acid content (61.67, 46.85 g $kg^{-1}$ DM). Glucose addition increased significantly (p<0.05) lactic acid/acetic acid, and significantly (p<0.05) decreased the values of pH and ammonia-N/total nitrogen, and the contents of butyric acid and volatile fatty acids as compared with control, however, there was a slightly but significantly (p<0.05) higher butyric acid and lower residual mono- and di-saccharides as compared with sorbic acid and FJLB additions. Sorbic acid addition showed the lowest ethanol, acetic acid and ammonia-N/total nitrogen, and highest contents of residual fructose, total mono- and di-saccharides and dry matter as well as high lactic acid/acetic acid and lactic acid content. FJLB addition had the lowest pH value and the highest lactic acid content, the most intensive lactic acid fermentation occurring in FJLB treated silages. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB additions depressed clostridia or other undesirable bacterial fermentation, thus this decreased the water-soluble carbohydrates loss and saved the fermentable substrate for lactic acid fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.83-88
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• 2013

To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at $5^{\circ}C$. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the $16^{th}$ day in control kimchi and the $20^{th}$ day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Hunter's color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.219-224
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• 2010

This study was conducted to investigate the effect of medical herbs extracts on physicochemical characteristics of cooked rice. Three types (CLP 1, CLP 2, CLP 3) of extracts were prepared using 11 medicinal herbs, respectively. Polished rice was cooked with different concentration of medicinal herbs extracts by electric cooker. The moisture contents in cooked rice were decreased by increased concentration of herbs extracts, while total polyphenol contents were significantly increased. DPPH radical scavenging activities of cooked rice obviously were increased as herb extracts level increased. The consistency and setback value of the rice flour was reduced at all of the extracts, while breakdown and initial pasting temperature was increased. Color of cooked rice was shown different comparing to the control. However, the hardness, adhesiveness, springiness, cohesiveness and gumminess of cooked rice was increased depending on the concentration of extracts. These results showed that medicinal herbs extracts, which can benefit human health, is inducing the changes of physicochemical characteristics of cooked rice.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.37-43
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• 1995

Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.435-443
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• 2014

In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.538-543
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• 2005

To improve the Quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the Qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at $5^{\circ}C$. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added $3\%$ beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in $3\%$ beet added group during fermentation. In a texture experiment, the hardness of Korean standard kimchi used as control group showed rapidly decrease while the hardness of APKB were decreased slowly as fermentation proceeded. In Hunter's color values of APKB, lightness and redness increased as the amount of beet increased while yellowness decreased. Sensory scores of overall acceptance, taste, texture and appearance evaluated by Americans as sensory panels were the highest in APKB added $1\%$ beet. Americans also preferred fresh kimchi to optimum ripened kimchi. Therefore it was suggested that the American preferred kimchi added $1\%$ beet was the best group among American preferred kimchi groups.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.249-255
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• 2014

In this study, the products of Acanthopanax senticosus fermentation were derived from the mycelia of 2 mushrooms, Ganoderma lucidum and Phellinus linteus, to determine their safety in Sprague-Dawley rats. Rats were orally administered the water extracts of A. senticosus fermentation products with G. lucidum (FM-5111) or P. linteus (FM-5131) at dose levels of 0.5, 1.0, or 2.0 g/kg for the single-dose toxicity test and 0.25, 0.5, or 1.0 g/kg for the repeated-dose toxicity test. There were no significant differences in body weight gain, feed intake, or water consumption between control and FM-5111- or FM-5131-treated rats. Hematological and blood biochemistry analysis revealed that none of the investigated parameters were affected by the A. senticosus fermentation products, and no remarkable lesions were observed upon histopathological analysis. We conclude that the A. senticosus fermentation products obtained from mushroom mycelia are safe for long-term administration and could be considered as multi-functional nutrients for the improvement of liver function and immunity.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.769-776
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• 2003

Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.