• Korean Journal of Food Science and Technology
• /
• v.3 no.1
• /
• pp.57-63
• /
• 1971

1) Among five lactic acid bacteria examined, Str. thermophilus and Str. diacetilactis produced remarkably greater amount of acids in soybean milk than Str. lactis, Str. cremoris and L. bulgaricus. 2) Soybean milk and skimmed dry milk were combined in the ratio of 7 : 3 and were carried out in lactic acid fermentation for 24 hours at optimum temperature. The result indicated that the yield of precipitation and protein content of it were the most, the moisture content was the least and curd structure formed was considered too hard. 3) Based on these and other results, following procedure was used for manufacturing: soybean milk and skimmed dry milk were combined in the ratio of 7 : 3, heated at $121^{\circ}C$ for 20 min., cooled, added Str. thermophilus as lactic acid starter and incubated for 24 hours and $37{\pm}1^{\circ}C$. The curd was cooked, hooped, and pressed for 24 hours, to the surface of which, Penicillium caseicolum and sodium chloride were spread. During ripening of the curd at $15^{\circ}C$ and $85{\sim}90%$ RH for 21 days, Pen. caseicolum was highly developed after 7 days, pH was increased and proteolytie activity has reached to the peak point after 14 days. After 7 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino acids nitrogen were begun to increase. After 21 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino-N reached to 52%, 32% and 14% of total nitogen. In the soybean cheese, after 21 days of ripening, 17 or more kinds of amino acids were detected by two-dimentional paper chromatography. The product contained 63.2% of moisture, 17.5% of crude protein, 13.2% of crude fat, 2.8% of crude ash and 2.5% of sodium chloride.

• Journal of Korean Society of Environmental Engineers
• /
• v.38 no.9
• /
• pp.469-475
• /
• 2016

The study is the result of an practical operation analysis for the full scale fishery product wastewater treatment plant with immersed MBR (iMBR) process. Since fishery product industries show a wide range of wastewater generation by the season, design and operation of the equalization basin are very important factor. The aeration system for the equalization basin mixing can save the chemical consumption for followed system through the restriction of acid fermentation. The concentrations of wastewater primary DAF process treated were BOD 2,291 mg/L, $COD_{Mn}$ 530 mg/L, SS 256.8 mg/L, T-N 38 mg/L, T-P 13.5 mg/L respectively. It was considered that iMBR is the most efficient biological process for high salinity content wastewater since It is irrelevant to the capability of the sludge precipitation. SADp and SADm were 0.31, $26.5m^3/hr{\cdot}m^3$ respectively. In iMBR process, the critical F/M ratio was derived at 0.08~0.10 gBOD/gMLSS by analysing the correlations between MLSS, normalized TMP and temperature. The effluent concentrations were BOD 1.8 mg/L, $COD_{Mn}$ 12.4 mg/L, SS 1.0 mg/L, T-N 7.85 mg/L, T-P 0.1 mg/L and removal efficiencies were 99.9%, 97.6%, 96.3%, 95.7%, 97.8% respectively.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.99-108
• /
• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.

• Korean Journal of Soil Science and Fertilizer
• /
• v.24 no.4
• /
• pp.278-285
• /
• 1991

This study was conducted to manufacture a good qualified organic fertilizer with cow dung through rapid composting process, and the proposal guideline of the degree of maturity could be estimated with the measurement of final product. It included total nitrogen content of above 2% on an oven-dry material basis, C/N ratio of below 20, CEC of more than about 60 me/100g, ratio of carbon in reducing sugar to the total carbon of below 35%, and temperature in pile of above $60^{\circ}C$. The total nitrogen content, the C/N ratio, and the Paper Chromatographic method couldn't be the guideline to evalute the maturity of cow dung compost. CEC was increased in increased fermentation and it was high in the high fermented temperature plots which were cow dung+ shredded bark in 1988, cow+dung+wood chips in 1989, and cow dung+rice straws in 1990. The ratio of carbon in reducing sugar to total carbon in 1990 was lower in cow dung+saw dust than cow dung+rice straws that was the highest temperature in pile. Generally cow dung was mixed well with saw dust and thus the total carbon of the product was high. The measurement of the temperature in pile seems to be a indirect guideline of maturity.

• The Korean Journal of Mycology
• /
• v.27 no.4 s.91
• /
• pp.304-311
• /
• 1999

Batch kinetics during the exo-polysaccharide (EPS) fermentation of Ganoderma lucidum was investigated as a function of different substrates (glucose and starch), substrate concentration $(1{\sim}7%,\;w/v)$ and subculture (3 times). Logistic model for mycelial growth fitted the experimental data better than Monod and two thirds power model. The Luedeking-Pirt equation was adequate to fit the kinetic data of product formation and substrate consumption. The EPS production was strongly non-growth associated, although it was mixed type. The product formation and sustrate consumption by growth associated mechanism decreased as the concentration of glucose increased, while those of the non-growth associated mechanism increased. However, starch medium increased the growth associated and non-growth associated substrate consumption indicating higher availability of substrate. Also, batch culture in starch medium showed the higher specific growth rate and stability during subculture than those in glucose medium. In conclusion, the enhanced EPS production and stability in the subculture was found to be remarkably improved by use of starch as sole carbon source in medium. The maximum mycelium dry weight and EPS production of 9.463 and 10.410 g/l, respectively, were obtained after shake culture of 7 days at $30^{\circ}C$ from the media containing 7% starch.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.4
• /
• pp.554-562
• /
• 2021

Lactobacillus plantarum SM4, a strain producing β-glucosidase, was isolated from kimchi and fermented with white Taraxacum coreanum to enhance the production of bioactive compounds. The total polyphenol content(TPC), total flavonoid content(TFC), radical scavenging activity(RSA), tyrosinase inhibitory activities(TIA), and collagenase inhibitory activities(CIA) were measured to evaluate the skin whitening and anti-wrinkle effects of the fermented product. The TPC of fermented white T. coreanum was 41.8±0.26 mg GAE/g DW, which was approximately two times higher than the hot-water extraction of 21.4±0.67 mg GAE/g DW. RSA, an indicator of antioxidant activity, was 65.6±4.7% in fermentation, which is four times higher than that of the hot-water extract. TAI and CAI, which are indicators of the whitening and anti-wrinkle effects, were 87.9±4.73% and 66.7±3.48%, respectively, which were 2.4 and 1.5 times higher than those of hot-water extraction. When comparing the UVA(320 nm) protection effects of fermented and hot-water extraction, the fermented white T. coreanum showed higher protection with an absorption rate of 64.7% and 15.2%, respectively. The white T. coreanum fermented product showed higher bioactive properties and improved skin whitening, anti-wrinkle, and UV protection effects through the production of β-glucosidase from L. plantarum SM4.

• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.360-366
• /
• 2010

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.3
• /
• pp.352-359
• /
• 2016

White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.136-144
• /
• 2018

This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to $66.7{\rightarrow}149.92$ after fermentation, whereas the L and b values decreased to $15.79{\rightarrow}-15.75$ and $54.45{\rightarrow}0.01$, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

• Journal of Animal Science and Technology
• /
• v.46 no.3
• /
• pp.373-386
• /
• 2004

This study was conducted to investigate effects of the brown seaweed residues supplementation on in vitro fermentation, and milk yield and milk composition of dairy cows. Therefore, two experiments consisting of an in vitro and an in vivo growth trial were used. In in vitro experiment, brown seaweed residues(BSR) was supplemented in basal diet with 0, 1, 2 and 4% respectively, and incubated for 3, 6, 9, 12, and 24 h. The pH value, ammonia-N and VFA were investigated. The pH value tended to increase with increasing BSR during the incubation. Particularly, pH was significantly higher in BSR treatments compared with control at 9 h(p < 0.05). While, ammonia-N concentration was not significantly different across treatments during the whole incubation. BSR supplementation did not affect total VFA production, but acetate was linearly increased in BSR treatments compared with control at 12 h(p < 0.05), and its concentration was highest(92.70 mM) in 4% BSR among treatments. The concentration of iso-butyrate tended to increase in BSR treatments in comparison to control during the incubation. In addition, the concentration of iso-valerate was higher in BSR treatments compared with control at 12 and 24 h. In growth trial, BSR was added(800 g/d/animaI) to diets of dairy cow. Dry matter intake was not affected by BSR supplementation, but daily milk yield(kg) significantly increased in BSR treatment compared with control(p < 0.05). However, milk composition(%) and milk yield(kg) were not significantly different between treatments. Milk fat(% and kg/d) tended to slightly decrease in BSR treatment compared with control(3.59% and 1.06 kg/d vs. 3.32% and 1.01 kg/d), The contents of C16:0 and C20:4 in milk significantly increased in BSR treatment compared with control reflecting from dietary fatty acid composition. The content of C18:0 in milk which is end product of biohydrogenation of CI8 unsaturated fatty acids in the rumen significantly increased in BSR treatment compared with control(p < 0.05). C18:2 content in milk tended to decrease, but tended to increase trans-II C18:l and CLA contents in milk in BSR treatment compared with control. In conclusion, it could be summarized that BSR may stabilize rumen pH, and it could improve milk yield and CIA content in milk with more than 4% of diet. Therefore, BSR could be beneficially used in dairy diets as a feed additive.