• Title/Summary/Keyword: fermentation properties

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Volatile Aromatic Compounds and Fermentation Properties of Fermented Milk with Buckwheat (메밀을 첨가한 발효유의 향기성분과 발효특성에 관한 연구)

  • Lee, Beom-Seon;Park, Seung-Kook
    • Korean Journal of Food Science and Technology
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    • v.45 no.3
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    • pp.267-273
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    • 2013
  • We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

Sensory and Microbiological Properties of Puchukimchi Prepared with Different Methods (담금방법을 달리한 부추김치의 관능적 및 미생물학적 특성)

  • 박문옥;장명숙
    • 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.

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Changes of Sensory Properties of Alaska Pollack Sikhae during Fermentation (전통 명태식해의 숙성중 관능적 특성 변화)

  • Kim So-Jung;Jeong Eun-Jeong;Kim Hun;Cho Woo-Jin;Kim Kwang-Ho;Lim Chi-Won;Cha Yong-Jun
    • The Korean Journal of Food And Nutrition
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    • v.17 no.4
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    • pp.405-411
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    • 2004
  • The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentation (적포도주들의 발효와 후발효 중 물리화학적 성질과 항산화활성의 변화)

  • No, Jae-Duck;Lee, Dae-Hyoung;Hwang, Young-Soo;Lee, Sang-Han;Lee, Jong-Soo
    • Microbiology and Biotechnology Letters
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    • v.36 no.1
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    • pp.67-71
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    • 2008
  • The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.

Changes in Physicochemical Properties of Salted and Fermented Shrimp at Different Salt Levels (염농도를 달리한 새우젓 발효중 이화학적 특성 변화)

  • Mok, Chul-Kyoon;Lee, Ju-Yeon;Song, Ki-Tae;Kim, Sun-Young;Lim, Sang-Bin;Woo, Gun-Jo
    • Korean Journal of Food Science and Technology
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    • v.32 no.1
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    • pp.187-191
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    • 2000
  • This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.

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Contents of Pectic Substance and Minerals and Textural Properties of Leek Added Kimchi During Fermentation (부추첨가 김치의 발효과정 중 펙틴질과 무기질 함량 및 조직감)

  • 김유경;이귀주
    • Korean journal of food and cookery science
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    • v.15 no.3
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    • pp.258-263
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    • 1999
  • Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

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Effect of Lycium chinense Fruit on the Physicochemical Properties of Kochujang (구기자를 첨가한 고추장의 숙성 중 이화학적 특성)

  • Kim, Dong-Han;Ahn, Byung-Yong;Park, Bock-Hee
    • Korean Journal of Food Science and Technology
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    • v.35 no.3
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    • pp.461-469
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    • 2003
  • Effects of fruit of Lycium chinense (Chinese matrimony vine) on enzyme activities, and microbial and physicochemical properties of kochjuang were investigated during 12 weeks of fermentation. Enzyme activities were higher during middle of fermentation, and protease activities increased as the ratio of L. chinense increased. Facultative anaerobic bacteria counts decreased in L. chinense-added kochujang, whereas viable cell count of yeasts was higher in 1% L. chinense-added kochujang. Consistency of kochujang decreased by addition of L. chinense. Hunter L- and a-values of L. chinense added kochujang were high, causing slight change in total color difference (E) as the ratio of L chinense increased. Moisture contents of kochujang increased during fermentation, whereas water activities decreased. As the ratio of L. chinense increased, water activities increased. Titrable acidities and oxidation-reduction potential increased by addition of L. chinense. Total sugar contents of kochujang decreased rapidly during fermentation, whereas reducing sugar contents increased up to $2{\sim}4$ weeks of fermentation. As the ratio of L. chinense increased, reducing sugar contents decreased. Ethanol contents of kochujang increased during fermentation, with higher values in 3% L. chinense-added kochujang. Amino and ammonia nitrogen contents of kochujang increased L. chinense content increased. After 12 weeks of fermentation, sensory results showed 3% L. chinense-added kochujang showed highest taste and overall acceptability, and color acceptability increased as L. chinense content increased.

Manufacturing of Korean Traditional Rice Wine, Makgeolli, Supplemented with Strawberry and Its Physicochemical and Microbial Properties during Fermentation (딸기를 첨가한 막걸리의 제조와 발효 과정 중 이화학적 및 미생물학적 특성)

  • Bae, Sang-Min;Han, Sang-Min;Choi, Jong-Myung;Lee, Jong-Soo;Kim, Ha-Kun
    • The Korean Journal of Mycology
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    • v.44 no.4
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    • pp.307-313
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    • 2016
  • To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

Physicochemical Properties of Fermented Turnip Juice with Different Mixture Ratio of Materials (원료 배합비율을 달리한 순무 발효액의 품질특성)

  • Kim, Eun-Mi;Cho, Yong-Sik;Choi, Han-Seok;Choi, Yoon-Hee;Park, Shin-Young;Mo, Hye-Won
    • The Korean Journal of Community Living Science
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    • v.21 no.4
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    • pp.481-488
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    • 2010
  • The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

Effect of Pears on the Quality and Physiological Functionality of Makgeoly (배 첨가가 막걸리의 품질과 생리 기능성에 미치는 영향)

  • Lee, Dae-Hyoung;Kim, Jae-Ho;Lee, Jong-Soo
    • The Korean Journal of Food And Nutrition
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    • v.22 no.4
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    • pp.606-611
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    • 2009
  • This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.