• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.82-87
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• 2006

Twenty one strains strongly producing protease were isolated from Korean traditional Cheonggukjang. Eight strains selected by sensory evaluation on Cheonggukjang prepared with isolated strains were identified with based on biochemical properties a and 16S rDNA sequencing. Identified strains were Bacillus subtilis MB4, and Bacillus amyloliquefaciens A1, A2, B1, MC1, SB2, SC1, and SD1. Protease activities, important strain selection factor, were higher in Cheongjukjang prepared with B. subtilis MB4 (179.6 Unit) and B. amyloliquefaciens SB2 (201.9 Unit) than commercial traditional Cheonggukjang (97.9 Unit). Sensory evaluation revealed Cheonggukjang prepared with B. subtilis MB4 had flavor very similar to commercial traditional Cheonggukjang. Cheonggukjang prepared with B. suhtilis MB4 (0.0006 Pa s) and commercial traditional Cheonggukjang (0.0002 Pa s) revealed lower viscosities than those of Cheonggukjang prepared with B. amyloliquefaciens SB2, MC1, B1, A1, SD1, A2, and SC1 (0.006 to 0.008 Pa s at 1001/s. Results show Cheonggukjang could be prepared using single strain of B. subtilis MB4, maintaining high protease activity and very similar sensory and viscosity qualities with those of commercial traditional Cheonggukjang.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.570-577
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• 2021

This study elucidated the biological activities and structural characteristics of polysaccharides isolated from ginseng leaves fermented using Cordyceps sinensis (GLF). GLF comprised at least 18 glycosyl linkages, including 4-linked glucose residues (24.0%). To characterize the neutral polysaccharides in GLF, it was further fractionated by anion exchange chromatography, and the unabsorbed fraction (GLF1) was isolated. Peritoneal macrophages stimulated with GLF1 produced various cytokines in a dose-dependent manner. The properties and activities of the four subfractions (PHI, PHIA1-PHIA3) obtained after sequential enzymatic digestion were examined. PHI and PHIA3 primarily comprised glucose, whereas PHI exhibited an iodine-color reaction. Furthermore, the PHIA1-3 fractions indicated that cytokine production was completely inhibited. These results suggest at the immune activities of GLF1 may be due to the α-(1→4)-glucan branched at the C(O)6 position, which was produced by C. sinensis.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.554-562
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• 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 the Korean Society of Food Culture
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• v.34 no.2
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.42-47
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• 2019

The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.299-310
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• 2021

Glycerol is a non-volatile compound with no aromatic properties that contributes significantly to the quality of wine by providing sweetness and richness of taste. In addition, it is also the third most significant byproduct of alcoholic fermentation in terms of quantity after ethanol and carbon dioxide. In this study, Fourier transform infrared (FT-IR) spectroscopy was employed as a fast non-destructive method in conjugation with multivariate regression analysis to build a model for the quantitative analysis of glycerol concentration in wine samples. The samples were prepared by using three varieties of red wine samples (i.e., Shiraz, Merlot, and Barbaresco) that were adulterated with glycerol in concentration ranges from 0.1 to 15% (v·v^-1), and subjected to analysis together with pure wine samples. A net analyte signal (NAS)-based methodology, called hybrid linear analysis in the literature (HLA/GO), was applied for predicting glycerol concentrations in the collected FT-IR spectral data. Calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results exhibited a high coefficient of determination (R²) of 0.987 and a low root mean square error (RMSE) of 0.563% for the calibration set, and a R² of 0.984 and a RMSE of 0.626% for the validation set. Further, the model was validated in terms of sensitivity, selectivity, and limits of detection and quantification, and the results confirmed that this model can be used in most applications, as well as for quality assurance.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.3
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• pp.235-244
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• 2022

In this study, the cell viability, radical scavenging ability, elastase activity, moisturizing activity, and antimicrobial activity of mixed fermented extract of vitamin tree fruit, acai palm fruit, mango, lemon, apricot and blueberry as an active ingredient were measured. The experiment was performed at three concentrations(0.5 / 1.5 / 2%), since cytotoxicity was not shown at these three concentrations. Based on this, a radical scavenging experiment was conducted to compare with L-ascorbic acid, a representative raw material of an antioxidant material. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability was 95.1 ± 0.6%, 94.3 ± 0.7%, 95.3 ± 0.6%, 95.1 ± 0.7%, 95.1 ± 0.3%, 95.5 ± 0.3%, and 95.4 ± 0.4% respectively, when the concentration of the mixed fermentation extract was 2%. As the concentration increased at the three concentrations (0.5/1.5/2%) and the content of blueberry extracts increased, sample 7 showed excellent elastase activity at a concentration of 2% to 0.9 cm, such as retinol crystal, and moisturizing activity was also found to be 71.5%, 75.6%, and 81.6%, respectively. Particularly, at the 2% concentration of the mixed fermented extract, the antibacterial activity effect on Propionibacterium was very excellent in sample 7. Therefore, it is considered that it is worth developing the mixed fermented extracts of 2% concentration as a cosmetic component with antioxidant, moisturizing, and antibacterial properties.

• The Journal of the Convergence on Culture Technology
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• v.7 no.2
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• pp.17-25
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• 2021

The recent surge in consumption of traditional liquor related to health, the results of analyzing the chemical characteristics and antioxidant activity by creating Kwaha-ju and Baekhwha-chun, which use Godubab as a method of treating glutinous and normal grains, are as follows. Kwaha-ju is mainly made of glutinous rice, 5.21~12.52% alcohol content, 1.07~2.47g/L in reducing sugar content, 3.22~3.77% pH, Baikhwha-chun alcohol content was 3~5%, except for some experimental groups, and pH was low. As a result of the spectrum analysis of traditional liquor, 50% of the experimental group in Baikhwa-chun is located in the negative area of PC1 such as overload, and some amino acids such as lactic acid, isoleucine, and choline are the main ingredients of glucose, xylose, and maltose. Therefore, the chemical properties and antioxidant activity of Kwaha-ju and Baikhwa-chun, which show similar composition ratio of traditional liquor materials, and use them as basic data to identify and manufacture traditional liquor fermentation through mutual analysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.305-318
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• 2022

To minimize the effects of aging-related comorbidities and to maintain a good quality of life and physical independence for a longer period, the improvement of lifestyle and dietary habits is essential, and healthy foods can be helpful. Among them, medicinal plant such as ginseng (Panax ginseng) and bellflower (Platycodon grandiflorum) contain natural functional substances and have been used for disease treatment and prevention since ancient times. This review summarizes the scientific of these treatments basis by investigating the pharmacological and pharmacokinetic effects of major functional substances on the aging-related health effects of Panax ginseng and Platycodon grandiflorum. The main functional substances of Panax ginseng and Platycodon grandiflorum are saponins, which have a similar molecular structure and confirmed anti-inflammatory, antioxidant, neuroprotective, anticancer, and anti-metabolic syndrome effects (improvement of hypertension, dyslipidemia, diabetes, and obesity). Both types of saponins in Panax ginseng (Ginseonside) and Platycodon grandiflorum (Platycoside) have very low absorption profiles in their purified state, but methods to increase absorption in the body through extraction or fermentation have been studied.