• 동아시아식생활학회지
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• 제14권6호
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.374-379
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• 1998

알콜발효 및 초산발효의 2단계 발효에 의해 현미식초를 제조하였을 때 1단계 알콜발효의 알콜 함량은 10.8%이었고, 2단계 초산발효의 총산함량은 5.78%이었다. 2단계 발효 현미식초의 산도와 pH는 시판 현미식초에 비해 높았고, 색도 중 명도는 4개사의 제품보다 낮았고, 적색도와 황색도는 반대현상이다. 유기산의 함량은 acetic acid 이외에 malic, citric acid, tartaric acid의 함량이 높았으며, 각 유기산의 함량은 제품에 따라 상당한 차이가 있었다. 2단계 발효식초의 총 유리아미노산 함량은 2199.7${\mu}\ell$/ml이었으며, 시판 4개사의 제품보다 뚜렷하게 높았다.

• 동아시아식생활학회지
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• 제13권2호
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• pp.122-129
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• 2003

This study was carried out in order to investigate the dextran formation and the internal structure of the chitosan-oligisaccharide(COS) Jeung-Pyun during the fermentation. To develop a functional Jeung-Pyun, COS was added to the rice at the level of 0, 2, 4, and 6% to the 2-hour-soaked rice. The pH, dextran and reducing sugar contents of COS batter, specific volume and the internal structure of COS were analyzed as a function of fermentation time. The specific volume of COS peaked at the 3 hour fermentation. The pH values of COS batters reduced with the fermentation time. The dextran content of the control batters peaked at the 7 hour fermentation. In contrast, the dextran contents of COS batters reduced up to 7th hour of fermentation, and then increased slowly until 20th hour of the fermentation process. From the air pore size and distribution of COS observed by SEM, the COS fermented fur 3 hour was judged as the best. It was concluded that COS prevented the fermation of dextran at the early stage of fermentation process.

• KSBB Journal
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• 제5권1호
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• pp.25-35
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• 1990

In the Xanthan gum fermentation by Xanthomonas campestris there are problems of the large energy consumption by long fermentation time, the mass transfer of oxygen and nutrients by high viscous fermentation broth. In this study, the media optimization and the fed batch fermentation were carried out to decrease fermentation time and increase Xanthan gum yield. The $O_2$ uptake rate (OUR) and $CO_2$ evolution rate(CER) which were obtained from the analysis of fermentation exit gas using a gas chromatograph were investigated. As a result, the fermentation time decreased at optimal assimilable nitrogen concentration but increased at poor or rich assimilable nitrogen concentration, the Xanthan gum biosynthesis was stimulated under the limited condition of assimilable nitrogen source and the optimum fermentation medium was obtained as follow; Glucose=30g / l, Peptone=8.0g / l, $K_2HPO_4=2.0g/l$, $MgS0_47H_2O=10g/l$, Sodium acetate=20g/l, Sodium pyruvate=0.5g/1. As the agitation speed and nitrogen concentration increased, the $O_2$ uptake rate and $CO_2$ evolution rate increased. The OUR and CER were 37.3mmol $O_2/\;l$ hr and 20.2 mmol $CO_2/\;L$ hr at peptone 11g / l and agitation speed 990RPM, respectively. In fed batch fermentation, the final concentration of Xanthan gum was enhanced up to 29g / l.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.

• 한국균학회지
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• 제49권4호
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• pp.441-454
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• 2021

Fungal diseases including anthracnose, stem rot, blight, wilting, and root rot of crops are caused by phytopathogens such as Colletotrichum species, Sclerotinia sclerotiorum, Phytophthora species, and Fusarium oxysporum and F. solani which threaten the production of chili pepper. In this study, to identify biological control agents (BCAs) of phytopathogenic fungi, potentially useful Bacillus species were isolated from the field soils. We screened out five Bacillus strains with antagonistic capacity that are efficiently inhibiting the growth of phytopathogenic fungi. Bacillus species were characterized by the production of extracellular enzymes, siderophores, and indole-3-acetic acid (IAA). Furthermore, the influence of bacterial strains on the plant growth promoting activity and seedling vigor index were assessed using Brassica juncea as a model plant. Inoculation with Bacillus subtilis SRCM 121379 significantly increased the length of B. juncea shoots and roots by 45.6% and 52.0%, respectively. Among the bacterial isolates, Bacillus subtilis SRCM 121379 showed the superior enzyme activities, antagonistic capacity and plant growth promoting effects. Based on the experimental results, Bacillus subtilis SRCM 121379 (GenBank accession no. NR027552) was finally selected as a BCA candidate.

• 농업과학연구
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• 제46권1호
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• 한국식생활문화학회지
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• 제16권5호
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• pp.431-441
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• 2001

To develop the low-temperature and long-term fermented kimchi, kimchi was prepared according to the recipe of a specific ratio of major and minor ingredients and adjusted its salinity to 3.7%. Prepared kimchi fermented at $15{\pm}1^{\circ}C$ for 24 hours and transferred and fermented in a refrigerator only used to make low-temperature and long-term fermented kimchi at $-1{\pm}1^{\circ}C$ for 30 weeks. During 30 weeks of fermentation the changes in physicochemical and microbiological properties of low-temperature and long-term fermented kimchi were studied. The initial pH of 6.47 decrease gradually and dropped to pH 4.0 after 14 weeks of fermentation, and then it maintained at same level. Acidity increased to 0.49% on 2 weeks of fermentation and kept at 0.47 $\sim$0.50% during 2 to 30 weeks fermentation. Salinity was slightly increased at early stage and started to decrease on 4 weeks of fermentation, and then it did not change. The change of reducing sugar content was closely related to the trend of pH change with a very high correlation coefficient(r =0.912). Lactic acid, citric acid, malic acid, succinic acid and acetic acid were major organic acids contained in low-temperature and long-term fermented kimchi. Vitamin C content decreased at initial stage of fermentation and then slightly increased up to the maximum of 22.3 mg% on 8weeks of fermentation. In color measurement, L value continued to increase during the fermentation and reached at the highest of 55.45 on 22 weeks of fermentation, and a and b values of 3.62 and 4.54 also increased to 31.26 and 37.32 on 30 weeks of fermentation, respectively. Total microbial count increased slowly from beginning and was the highest on 4 weeks of fermentation, and then began to decrease slowly. Count of Lactobacillus spp. was highest after 6weeks, but count of Lactobacillus spp. was highest on 2 weeks of fermentation, and then both showed a slow decrease. Yeast count wasn't increased until 4 weeks of fermentation and then increased rapidly to get the highest on 10 weeks of fermentation.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.706-713
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• 2011

본 연구는 단감분말을 부재료로 이용하여 0%, 3%, 4%, 5% 별로 첨가량을 달리한 단감 고추장을 제조하여 $20^{\circ}C$에서 90일 동안 숙성 시키면서 화학적 특성을 조사하였다. 수분함량은 모든 처리구에서 숙성 기간 내내 증가하는 경향을 보였으며, 단감 분말 첨가 고추장과 대조구 사이에 유의적 차이는 없었다. pH는 숙성 기간 중 모든 시료에서 숙성기간이 증가함에 따라 서서히 감소하는 경향을 보였으며, 숙성 60일부터 4.64-4.67 수준을 유지하였다. 적정산도의 변화는 pH와 반대로 숙성기간 동안 증가하는 경향을 보여숙성 90일 째 단감 분말 첨가 고추장의 적정 산도는 0.147-0.156 mg%수준이었다. 당도는 숙성 초기 $33.67-39.67^{\circ}brix$로 나타났으며 단감 분말 첨가량이 증가할수록 당도는 높아지는 경향을 보였다. 아미노태 질소는 숙성 초기에는 241.27-245.47 mg%수준이었고, 숙성 60일 이후에는 단감 분말 3%, 4% 첨가구에서 아미노태 질소 함량이 유의적으로 높게 나타났다(p<0.05). 숙성 최종 단계인 90일차에 아미노태 질소 함량은 357.47-371.53 mg% 수준이었다.숙성 기간 내내 증가하는 경향을 보였다. 알코올 함량은 숙성기간이 증가함에 따라 점차 증가하는 경향을 보여 숙성 70일 째알코올 함량은 0.96-0.108%로 가장 높았고, 이후 모든 처리구에서 약간 감소하는 경향을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권9호
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• pp.1314-1321
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• 2006

The objective of this work was to study the effect of mixed culture solid substrate fermentation of C. tropicalis ZD-3 with A. niger ZD-8 on detoxification of cottonseed meal (CSM), and to investigate the effect of fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment on the reduction of free gossypol levels during mixed culture solid substrate fermentation of CSM. Experiment 1: Three groups of disinfected CSM substrate were incubated for 48 h after inoculation with either of the fungi C. tropicalis ZD-3, A. niger ZD-8 or mixed culture (C. tropicalis ZD-3 with A. niger ZD-8). One non-inoculated group was used as the control. Levels of initial and final free gossypol (FG), CP and in vitro CP digestibility were assayed. The results indicated that mixed culture fermentation was far more effective than single strain fermentation, which not only had higher detoxification rate, but also had higher CP content and in vitro digestibility. Experiment 2: CSM substrates were treated according to experimental variables including fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment, Then, the treated CSM substrates were inoculated with mixed culture (C. tropicalis ZD-3 with A. niger ZD-8) and incubated at $30^{\circ}C$ for 36 h in a 95% relative humidity chamber. After fermentation ended, FG and CP content of fermented CSM substrate was assayed. The results showed that the appropriate fermentation period was 36 h, and the optimal proportion of CSM in substrate was 70%. Addition of sodium carbonate to CSM substrate was beneficial for fermentative detoxification. Heat treatment could facilitate fermentative detoxification, and supplementation with minerals was instrumental in reducing gossypol levels during mixed culture solid substrate fermentation of CSM.