• 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.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2006.11a
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• pp.127-130
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• 2006

Coenzyme Q10(CoQ10) is a biological quinine compound that is widely found in living organisms including yeast, plants, and animals. CoQ10 has two major physiological activities:(a)mitochondrial electron-transport activity and (b )antioxidant activity. Various clinical applications are also available: Parkinson's disease, Heart disease, diabetes. Because of its various application filed, the market size of CoQ10 is continuously expanding all over the world. A Japanese company, Nisshin Pharma Inc. is the first industrial producer of CoQ10(1974). CoQ10 can be produced by fermentation and chemical synthesis. In several companies, these two methods are used for the production of CoQ10:chemical synthesis - Yungjin, Daewoong, Nishin Parma; fermentation - Kaneka, Kyowa, Yungjin, etc. Researchs in microbial production of CoQ10 have several steps: screening of producing microorganisms, strain development, fermentation process, purification process, scale-up process, plant production. Several strategies are available for the strain development : Random mutation and screening, directed metabolic engineering. For the optimization of fermentation process, various conditions (nutrient, aeration, temperature, culture type, etc.) are considered. Purification is one of the most important step because the quality of final products entirely depends on its purity. The production cost will be reduced and the quality of the CoQ10 will be impoved by continuous researches in strain development, fermentation process, purification process.

• 한국약용작물학회:학술대회논문집
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• 2006.11a
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• pp.127-130
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• 2006

Coenzyme Q10(CoQ10) is a biological quinine compound that is widely found in living organisms including yeast, plants, and animals. CoQ10 has two major physiological activities:(a)mitochondrial electron-transport activity and (b)antioxidant activity. Various clinical applications are also available : Parkinson's disease, Heart disease, diabetes. Because of its various application filed, the market size of CoQ 10 is continuously expanding all over the world. A Japanese company, Nisshin Pharma Inc. is the first industrial producer of CoQ10(1974). CoQ10 can be produced by fermentation and chemical synthesis. In several companies, these two methods are used for the production of CoQ10:chemical synthesis - Yungjin, Daewoong, Nishin Parma; fermentation - Kaneka, Kyowa, Yungjin, etc. Researchs in microbial production of CoQ10 have several steps: screening of producing microorganisms, strain development, fermentation process, purification process, scale-up process, plant production. Several strategies are available for the strain development : Random mutation and screening, directed metabolic engineering. For the optimization of fermentation process, various conditions (nutrient, aeration, temperature, culture type, etc.) are considered. Purification is one of the most important step because the quality of final products entirely depends on its purity. The production cost will be reduced and the quality of the CoQ10 will be impoved by continuous researches in strain development, fermentation process, purification process.

• Journal of Ginseng Research
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• v.39 no.2
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• pp.178-182
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• 2015

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1007-1014
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• 2019

Objective: This study was conducted to evaluate the fermentation characteristics under low mesophilic temperature of spent instant coffee ground (SICG) and to estimate the effect of fermented SICG (FSICG) as alternative feed ingredient on milk productivity of dairy cows. Methods: In the fermentation trial, fermentation of SICG was performed to investigate changes in characteristics using the microbial mixture (Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis = 1:1:1) for 21 days at $20^{\circ}C$ under anaerobic conditions. Molasses was added at 5% of dry mass. In the animal trial, eighteen Holstein Friesian cows were used to evaluate the nutritive value of the FSICG which was fermented for 14 days under the same condition as the fermentation trial. Results: In the fermentation trial, the dry matter (DM) and organic matter content linearly decreased with fermentation time (p<0.001 and p = 0.008, respectively). The acid detergent insoluble nitrogen content linearly decreased with fermentation time (p = 0.037). The microorganism counts linearly increased for Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis across fermentation time (p<0.001). In the animal trial, the DM intake of the control and FSICG treatment were not significantly different, as were milk yield, 4% fat corrected milk, fat-protein corrected milk, and feed to milk conversion content. Fat, protein, lactose, non-fat solids, milk urea nitrogen, and somatic cell counts were also not significantly different in milk composition between treatments. Conclusion: FSICG should be considered a sufficient substitute for cottonseed as a feed component, and 5% DM of a dietary FSICG level was appropriate for dairy cow diets.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.408-413
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• 2006

The domestic grape cultivar Campbell Early has high levels of both malic acid and tartaric acid. Therefore, the processing of wine made from Campbell Early must include decreasing the acidity. Six different methods were tested for reducing excess acidity: traditional vinification, precipitation, cold stabilization, malolactic fermentation (MLF), carbonic maceration and cold fermentation. Wines had higher pH values and lower total acidity than control after all the processing methods except cold stabilization. With regard to the measured organic acid content, the control contained 2,927 ppm tartaric acid, 2,421 ppm malic acid and 486 ppm lactic acid, but the precipitated wine contained 2,346 ppm tartaric acid. The MLF wine contained 828 ppm malic acid and 2,394 ppm lactic acid. Wine after carbonic maceration contained 792 ppm malic acid and cold fermentation decreased the organic acid contents in general. Sensory analysis showed that the carbonic maceration and precipitation methods resulted in wines that were excellent in color, flavor, taste and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.333-338
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• 2001

In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.