• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.76-82
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• 2009

Wheat is the most widely cultivated cereal and an important source of dietary protein worldwide. Wheat allergy, defined as an adverse immunologic reaction to wheat, encompasses a broad spectrum of disorders with different pathomechanisms and clinical manifestation. The Nuruk, a traditional Korean Koji for brewing, was made with wheat flour and fermenting microbes such as bacteria, yeast and mold. The strains grown on Nuruk secrete various enzymes as amylase and protease. By the activation of such enzymes, starch and proteins in Nuruk are hydrolyzed to sugar and amino acid. Therefore, it is supposed to reduce allergic proteins in wheat. To study quality properties and degradation degree of allergenicity in Nuruk by fermentation, we investigated the changes of general ingredients and allergenicity in Nuruk during fermentation. Moisture contents was decreased from 24.2% to 13.6% during fermentation. Crude lipid and protein contents were gradually increased during fermentation. After 15 days of fermentation, reducing sugar and total sugar contents were reached its maximum level, and they were 27.45% and 39.00%, respectively. Acid and neutral protease activity were significantly increased during fermentation, but alkaline protease activity was not detected. ${\alpha}$-amylase activity was gradually increased and showed maximum level about 2,833.00 U/g after 15 days of fermentation. Glucoamylase activity was the highest level about 497.9 U/g after 10 days of fermentation. The increase of these proteolytic and saccharogenic enzyme activities will provide efficient condition for production of rice wine. Also, protein fractions were isolated from Nuruk, and degradation of these proteins during fermentation were confirmed by SDS-PAGE. IgE immunoblotting using patient's sera with wheat allergy was performed to confirm allergenic protein in Nuruk. These results as fermentation of Nuruk will provide a useful tool for developing safer wheat products to prevent wheat allergy.

• Food Science and Preservation
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• v.17 no.1
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• pp.165-168
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• 2010

It is known that temperature during solid fermentation using rice bran is increased upto 60-70 degree. To investigate the major microflora regarding temperature maintenance of rice bran bathing, we first isolated predominant microbes using various media by a limiting dilution method. The RNA of isolated strains were purified and sequenced. The rRNA sequencing revealed that the selected strains were similar to Bacillus coagulans according to their taxonomical relationships. Together, these results indicate that Bacillus coagulans is a major kind of microflora during solid fermentation using rice bran.

• 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 Microbiology and Biotechnology
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• v.5 no.4
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• pp.213-217
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• 1995

The effect of inorganic phosphate on the fermentative production of aminopeptidase M inhibitors MR-387A and B by Streptomyces sp. SL-387 has been studied. With inorganic phosphate concentrations higher than 0.78 mM, an inverse correlation was found between the maximum inhibitor production and the initial phosphate concentration added. Growth sensitivity of this actinomycete to arsenate, a phosphate analogue, and the use of magnesium carbonate, a phosphate-trapping agent, suggested that the inhibitor formation was under phosphate repression. Exogenous ATP further increased the degree of phosphate interference in both phosphate-repressed and non repressed culture conditions. The use of a phosphate analogue and a protein synthesis inhibitor also suggested that the phosphate itself repressed inhibitor formation.

• Journal of Life Science
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• v.19 no.4
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• pp.457-461
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• 2009

We optimized dextranase culture conditions by batch fermentation using Lipomyces starkeyi KCTC 17343. Furthermore, dextranase was purified by an ultra-membrane, and then dextran hydrolyzates were characterized. Cell growth and dextranase production varied depending on the initial culture pH and temperature. The conditions of optimal dextranase production were met in a pH range of 4-5 and temperature between $25-30^{\circ}C$. At optimal fermentation conditions, total enzyme activity and specific enzyme activity were about 4.85 IU/ml and 0.79 IU/g cells, respectively. The specific growth rate was examined to be $0.076\;hr^{-1}$. The production of dextranase in culture broth was very stably maintained after mid-log phase of growth. The enzyme hydrolyzed dextran into DP (degree of polymerization) 2 to 8 oligodextran series. Analysis of the composition of hydrolysates suggested that the enzyme produced is an endo-dextranase.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.92-98
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• 1997

Ethyl carbamate is an animal carcinogen and a by-product of fermentation. Since the highest level of ethyl carbamate was found in a traditional soy sauce sample in the previous study, soysauce was prepared in varying experimental conditions with three kinds of meju originated from different area of the country to investigate the factors affecting ethyl carbamate formation. The sample analysis methods included a semi-purification with solid-phase extraction and detection by GC-MS at SIM mode using m/z 62 fragment ion. Among the investigated factors, which includes source meju, bringing length, salt content, irradiation of visible light during bringing or storage, and storage length, source meju and storage length showed most profound effect on the formation of ethyl carbamate. Irradiation of visible light for 12 hours a day during storage lowered the concentration of ethyl carbamate compared to the soysauce kept in the dark. Meanwhile irradiation during the bringing as well as the degree of salt contents showed no effect.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1312-1321
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• 2011

Enzyme extracts of cellulase [filter paper cellulase (FPase) and carboxymethyl cellulase (CMCase)], chitinase, and chitosanase produced by Aspergillus niger NRRL-567 were evaluated. The interactive effects of initial moisture and different inducers for FP cellulase and CMCase production were optimized using response surface methodology. Higher enzyme activities [FPase $79.24{\pm}4.22$ IU/gram fermented substrate (gfs) and CMCase $124.04{\pm}7.78$ IU/gfs] were achieved after 48 h fermentation in solid-state medium containing apple pomace supplemented with rice husk [1% (w/w)] under optimized conditions [pH 4.5, moisture 55% (v/w), and inducers veratryl alcohol (2 mM/kg), copper sulfate (1.5 mM/kg), and lactose 2% (w/w)] (p<0.05). Koji fermentation in trays was carried out and higher enzyme activities (FPase $96.67{\pm}4.18$ IU/gfs and CMCase $146.50{\pm}11.92$ IU/gfs) were achieved. The nonspecific chitinase and chitosanase activities of cellulase enzyme extract were analyzed using chitin and chitosan substrates with different physicochemical characteristics, such as degree of deacetylation, molecular weight, and viscosity. Higher chitinase and chitosanase activities of $70.28{\pm}3.34$ IU/gfs and $60.18{\pm}3.82$ to $64.20{\pm}4.12$ IU/gfs, respectively, were achieved. Moreover, the enzyme was stable and retained 92-94% activity even after one month. Cellulase enzyme extract obtained from A. niger with chitinolytic and chitosanolytic activities could be potentially used for making low-molecular-weight chitin and chitosan oligomers, having promising applications in biomedicine, pharmaceuticals, food, and agricultural industries, and in biocontrol formulations.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.114-119
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• 2003

The fermentative conversion of food wastes into probiotic feed was investigated by seeding of mixed inoculum of Lactobacillus acidophilus and Saccharomyces cerevisiae. After grinding finely, optimal fermentation conditions for aeration was investigated at $30^{\circ}C$, The viable cell count of lactic acid bacteria and yeast during fermentation were monitored by controlling aeration rate at each different aeration degree of 0v.v.m 0rpm, 0.25v.v.m 100rpm, 0.5v.v.m 200rpm, and 1v.v.m 500rpm respectively. The most active growth of the yeast was shown at 0.5v.v.m 200rpm as $4.5{\times}10^9CFU/m{\ell}$. By controlling aeration rate, the pH of the probiotics feed could be controlled between 4-5 for the enhancement of preservation characteristics and acceptability for cattle feeding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.525-533
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• 1992

To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at $35^{\circ}C$ for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at $30^{\circ}C$ for 2 hours. Steaming after fermentation made the smaller volume of bulk $45^{\circ}C$-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.47-53
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• 2022

In this study, the conditions for efficiently extracting polyphenols contained in black tea were optimized. In order to confirm the polyphenol content according to the degree of fermentation, the polyphenol content in black tea of the three fermentation degrees was compared. As the degree of fermentation increased, the polyphenol content increased, and it was confirmed that the theabrownin content, the largest in size, increased significantly. In addition, it was confirmed that the amount of theabrownin extraction increased by about 150% or more compared to other extraction water when extracting using mineral water, which was hard water. The antioxidant effects of black tea extract and the theabrownin was confirmed using ABTS assay. As a result, both extracts had antioxidant effects, and IC₅₀ values were confirmed to be 10.60 ppm and 13.21 ppm, respectively. And also, the anti-inflammatory effect of the theabrownin was confirmed that the mRNA expression of IL-8 increased by UVB irradiation was inhibited in a concentration dependent manner by the theabrownin. In addition, when theabrownin was treated with 10 ppm, the mitochondrial function decreased by UVB irradiation was restored to 86 ± 1.9% compared to the control group. Therefore, we concluded that theabrownin could protect mitochondrial damage caused by UVB irradiation.