• Journal of Biosystems Engineering
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• 제33권4호
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• pp.276-281
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• 2008

A flow injection analysis method (FIA), which analyzes sample conditions after injecting a sample and reagents into a continuous stream, are recognized as the most adequate analyzing method according to the increase of sampling frequency, the decrease of measuring time and the diversity of measuring targets. Specially, the FIA is considered to be used effectively for the control of a fermentation process to produce fermentation food and useful microbial production by activation of a fermentation industry for development of biological materials. In this study, a flow injection analysis sensor unit was developed for on-line monitoring of the fermentation process. The performance was verified by on-line measuring the concentration of glucose of the fermentation process of wine. The glucose concentrations of the samples were measured every 12 hours during the whole fermentation process and compared with those by a HPLC. The concentration relative errors of glucose on the fermentation process of wine showed below 30% within 72 hours and over 50% after the 72 hours. The sensor unit had potential to on-line monitoring of the fermentation process but some problems to overcome for an commercial application.

• 한국식품영양학회지
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• 제10권3호
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• 한국식품과학회지
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• 제16권4호
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• pp.443-450
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• 1984

온도와 식염농도를 달리하여 김치를 발효시키면서 생화학적 및 미생물의 변화를 검토하였다. 김치의 적숙시기는 발효온도와 식염농도에 따라 달랐다. 김치발효는 저온, 고식염농도에서 보다, 고온 저식염 농도에서 더 빨리 진행되었고 김치의 비휘발성 유기산에 대한 휘발성 유기산의 비는 김치 적숙시기에 최대로 되었다가 김치가 시어지면서 감소되었다. 식염농도와 발효온도를 달리 하여 숙성시킨 김치에서 Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, St. faecalis 및 산생성이 낮은 Lactobacilli가 분리되었다. 그러나 김치발효에 관여하는 주 미생물은 Leu. mesenteroides이며, Lac. plantarum은 김치의 숙성보다는 산패와 더 관련이 있는 것으로 추정되었다. 총 생균수는 발효초기에 급증하여 적숙기간에 최대로 되었다가, 그 이후 서서히 감소되었고, 호기성 세균과 사상균수는 발효가 진행되면서 계속 감소하였고, 효모는 $10^{\circ}C$ 전후의 온도와 고 식염농도에서 그 수가 증가하였다가 다시 감소되었다.

• 한국약용작물학회지
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• 제18권6호
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• pp.429-438
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• 2010

The use of cellulolytic lactic acid bacteria in new method to prepare high nutrition complementary foods was investigated. For the screening of cellulolytic lactic acid bacteria, more than 1,150 bacterial colony were isolated from diluted infant feces samples. A typical strain which appeared the most excellent cellulolytic activities was identified novel acidophilic Enterococcus sp. TO-94 through the results of morphological, biochemical and chemotaxonomic characteristics and 16S rDNA sequencing. The optimal lactic acid fermentation conditions of Omija(Schizandra chinensis Baillon) by Enterococcus sp. TO-94 were as follows: pH and temperature were 3.0 and $37^{\circ}C$, respectively, and fermentation time was 20hrs. The fructose and glucose were major free sugar and the contents were 5.83 and 4.30 mg/g after fermentation, respectively. The contents of lactic acid and acetic acid were 9.84 mg/g and 2.08 mg/g after fermentation, respectively. The vitamin $B_1$, $B_2$, niacin, folic acid and C were major vitamin in the fermented broth, the contents were 1.5~3 times higher than those of initial fermentation time. Also, the contents of polyphenol and anthocyanine were 3.8 and 1.2 times higher than those of initial fermentation time.

• Journal of Microbiology and Biotechnology
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• 제28권2호
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• pp.246-254
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• 2018

Enzyme fermentation is a type of food processing technique generally used to improve the biological activities of food and herbal medicines. In this study, a Syzygii Flos (clove) extract was fermented using laccase derived from Trametes versicolor (LTV). The fermented clove extract showed greater neuroprotective effects against glutamate toxicity on HT22 than the non-fermented extract did. HPLC analysis revealed that the eugenol (1) and dehydrodieugenol (2) contents had decreased and increased, respectively, after fermentation. The content of 2 peaked at 1 h after fermentation to $103.50{\pm}8.20mg/g_{ex}$ (not detected at zero time), while that of 1 decreased to $79.54{\pm}4.77mg/g_{ex}$ ($185.41{\pm}10.16mg/g_{ex}$ at zero time). Compound 2 demonstrated promising HT22 neuroprotective properties with inhibition of $Ca^{2+}$ influx, the overproduction of intracellular reactive oxygen species, and lipid peroxidation. In addition, LTV showed the best fermentation efficacy compared with laccases derived from Pleurotus ostreatus and Rhus vernicifera.

• 한국식품조리과학회지
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• 제11권3호
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• pp.282-286
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• 1995

발효시간을 0-10시간으로 달리한 증편반죽에서 발효시간에 따른 이화학적 성질변화를 검토하였다. 가용성단백질과 유리아미노산 총량은 발효초기에 감소하여 발효 2시간과 4시간에 각각 최저치 0.292 mg/g-dry matter와 13.31 mg/100 g-dry matter를 기록하였으나 그 이후에는 다시 증가하였다. 발효 초기단계에서는 발효전 시료와의 차이를 볼 수 없으나 발효 6시간 이상의 반죽시료에서 전분의 결정화도가 감소되고 전분입자가 붕괴되는 현상이 다소 일어남이 X-ray 회절도와 주사형 전자현미경에 의하여 각각 확인되었다.

• Applied Biological Chemistry
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• 제30권2호
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• pp.192-197
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• 1987

Bacillus subtilis S.N.U. 816 균주를 이용하여 natto 제조 중 발효시간에 따른 성분의 변화를 조사하였다. 아미노태질소 및 수용성질소의 함량은 발효 20시간 후 감소하는 경향이었고, pretense 역가는 16시간 후 최고치를 나타내었으며 그 후 강소하는 경향이었다. 동정된 유리당(fructose, glucose, sucrose, maltose) 중 fructose와 glucose는 발효 4시간에 최고치를 나타냈으나, 후에는 차츰 감소하였고 sucrose는 증자 직후 최고치였으나 발효됨에 따라 10% 수준까지 급격하게 감소하였다. 유리 아미노산의 함량은 증자 직후 보다 발효 20시간후에 11배에 달하였으며, 24시간 후에는 그 함량이 반으로 급격히 감소하였다. 관능검사 결과 20시간 발효한 natto가 가장 우수하게 나타나 성분치와 거의 일치하는 경향이었다. 이상의 결과로 볼 때 상기 균주로 제조한 natto의 최적발효조건은 $42^{\circ}C$에서 20시간이었다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.110-110
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• 2018

The purpose of this study was to evaluate the improved antioxidant activity of Aronia extract fermented by lactic acid bacteria isolated from fermented seafoods. Aronia fruits were collected from Sunchang, Chonbuk, South Korea. And these collected fruits were lyophilized for fermentation. For the selection of effective lactic acid bacteria useful for fermentation. Aronia fermented by lactic acid bacteria that isolated from fermented seafood was extracted with 60% ethanol. Antioxidant activity of Aronia extract was evaluated on the DPPH radical scavenging activity and total polyphenol contents were studied. To determine the optimal fermentation conditions, the changes of antioxidant efficacy was evaluated by controlling temperature (25, 30, 37, $40^{\circ}C$), Time (0~5 day) and inoculation dose of lactic acid bacteria (0.125~0.5ml). To confirm the antioxidative effect of Aronia fermented under optimal conditions, the DPPH & ABTS radical scavenging activity, total polyphenol & flavonoid contents were compared before and after fermentation were studied. 16 different kinds of lactic acid bacteria were isolated from fermented seafood, and of which antioxidant activity of Aronia fermented by Pediococcus pentosaceus B1 was maximum. Aronia fermentation at $37^{\circ}C$ was maximized when fermented for 3 days and fermentation time is decreased as the start inoculation amount of lactic acid bacteria increased. The degree of increase in antioxidant activity after Aronia fermentation is that DPPH & ABTS radical scavenging activity was increased about 27%, 20% and total polyphenols & flavonoids contents was increased about 12%, 15%. In the result of this experiment indicated that fermentation process enhances the antioxidant efficacy of Aronia.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.217-221
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• 1994

The essential oil of astringent persimmon leaves was extracted by a gas co-distillation method and its effects on Kimchi fermentation were examined. The changes of pH and titratable acidity of Kimchi during fermentation at 15$\circ $C generally decreased by the addition of essential oil of astringent persimmon leaves, and the growth of microorganisms associated with Kimchi fermentation was also inhibited. The fermentation time of Kimchi reaching to the maximum number of cell counts was greatly extended as compared to that of the Kimchi fermented without the addition of essential oil. The greatest antimicrobial activity activity of essential oil of persimmon leaves was shown against Lactobacillus plantarum among varoius bacteria associated with Kimchi fermentation. The antimicrobial activity of essential oil against Saccharomyces cerevisiae was much higher then that against lactic acid bacteria such as L. plantarum.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.317-323
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• 2022

Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.