• Food Science and Preservation
• /
• v.12 no.3
• /
• pp.216-222
• /
• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Journal of Veterinary Clinics
• /
• v.6 no.2
• /
• pp.307-318
• /
• 1989

In recent years much attention has been paid to swine respiratory infection caused by Pasteurella(P) multocida with rapid expansion of pork Industry in Korea. The present study was performed to observe the etiologic situation of P. multocida infection by bacteriological, serological(serotyping) and pathological examinations with the lungs respectively. In addition antibiotic susceptibility test was carried out against the isolated strains of P. multocida. The results obtained are as follows : 1. Eighteen strains(12.8％) wert isolated from the 140 cases of swine lungs examined, and biological and biochemical characteristics of the isolates were the sam as those in the references of other workers, whereas some differences were observed in sugar fermentation and enzyme activity according to the strain of isolates. 2. Capsular serotyping performed on 18 P. multocida revealed that 13 strains(72.2％) were A type and 5 strains(27.8％) were D type, respectively. 3. When serotyping was performed against somatic antigen on 18 strains capsular types of which were identified as described above 9(50％), 3(16.7％) and 4(22.2％) strains belong to 1:A, 3:A and 2:D, respectively, but untypable 2 strains(11.1％) were observed. 4. Antibiotic susceptibility test by employing disc method for 24 kinds of drugs revealed that 15 kinds of antibiotics were sensitive to 18 strains of P. multocida isolated such as ampicillin(l00％), penicillin(100％), cloxacillin(56％), piperacillin(70％), cefotaxime(30%), minocycline(60％), chloramphenicol(95％), erythromycin(39％), kanamycin(17％), gentamicin(70%), amikasin(30%), colistin(78％) and nalidixic acid(5％), respectively, but resistant to 9 kinds of antibiotics such as sulpenicillin, cefazolin, cephalothin, cefametazol, cefoperazone, kitasamycin, oleandomycin. lincomycin and bacitracin. 5. Pathological features of 60 cases of swine lungs indicated that pneumonic .lesions were observed in 38 cases(63.3％) examined by macroscopic finding, in which lesions of 8 cases(13.4％) would correspond to those of mycoplasmal infection, and 30 cases(50％) were similar to viral infection by histopathological finding, whereas 22 cases(36.7％) were considered to be normal by ecropsy or histopathological finding.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1486-1490
• /
• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1391-1398
• /
• 2010

Red ginseng marc (RGM) was fermented by the solid-state fermentation using Bacillus subtilis HA to produce biologically active compounds. The red ginseng marc fermented without mugwort possessed higher mucilage content (11.5%) and proteolytic activity (277.5 unit/g). The RGM fermented with 3% mugwort showed lower production of mucilage and protease activity whereas higher tyrosine content (581.3 mg%) and consistency index ($8.8\;Pa{\cdot}s^n$). The mucilage produced from fermented RGM contained $\gamma$-PGA with 1,100 kDa of molecular weight, and its yield was 15.9 g/kg. 70% ethanol extract from the RGM fermented with 3% mugwort had the highest DPPH radical scavenging effect ($IC_{50}$ value of 0.57 mg/mL), and the water extract showed the highest ABTS radical scavenging effect, indicating $IC_{50}$ value of 1.24 mg/mL. Overall, the RGM fermented by B. subtilis HA with mugwort contained various biologically active compounds having antioxidant effects.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1340-1345
• /
• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of Dairy Science and Biotechnology
• /
• v.35 no.1
• /
• pp.1-7
• /
• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Food Science of Animal Resources
• /
• v.29 no.5
• /
• pp.619-626
• /
• 2009

As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim milk media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.12
• /
• pp.1860-1866
• /
• 2010

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

• Korean Journal of Food Science and Technology
• /
• v.43 no.2
• /
• pp.235-239
• /
• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.1
• /
• pp.25-30
• /
• 2010

In order to improve the functional benefits and storage properties of soybean tofu, fermented tofu was developed using Pleurotus eryngii mycelia. The immune activities of water and methanol extracts of the tofu were investigated. The optimal medium for the growth of Pleurotus eryngii mycelia was PD broth medium and the optimal fermentation period for the tofu was 7 days. The water and methanol extracts of the fermented tofu induced the proliferation of spleen cells at above $0.01 {\mu}g/mL$. The water extract increased IL-2, IFN-$\gamma$ production, while the methanol extract increased IFN-$\gamma$ synthesis. The water and methanol extracts of the fermented tofu induced the NO production in RAW264.7 macrophage cells at above $1 {\mu}g/mL$ and above $10 {\mu}g/mL$ concentration, respectively. The extracts also significantly increased the production of IL-6, TNF-$\alpha$, IL-1$\beta$ and GM-CSF in the cells. These results suggest that the tofu fermented with Pleurotus eryngii mycelia could be developed as a functional tofu.