• 한국연초학회지
• /
• 제24권1호
• /
• pp.21-26
• /
• 2002

This study was carried out to evaluate the effect of forced fermentation on chemical and sensory properties in burley leaf tobacco. Three process steps of burley leaf tobacco(green and redried leaves produced in 2000, and aged leaves in 1998) and four grades(BlT, B2T, C1W and C2W) of leaf for every step were used in this study. The leaves were moistened by 22% moisture content, packed under 200kg/㎥ condition and stored in chamber controlled 6$0^{\circ}C$ and 90% R.H. for 7 days. Nicotine contents in three steps of burley leaf tobacco were significantly decreased by forced fermentation. Except for aged leaf, pH values of green and redried leaves were significantly lowered. Nicotine, tar and CO contents of cigarette smoke showed little difference between cigarettes containing 23%, 26% and 29% of fermented burley leaf and controlled cigarette(containing 19% of aged burley leaf). The cigarette containing 26% of the redried and fermented leaf was significantly better taste and less irritation than controlled cigarette. The results suggest that the forced fermentation may be useful to increase the rate of burley tobacco in leaf blending and to shorten the period of storage for aging.

• Food Science and Biotechnology
• /
• 제17권4호
• /
• pp.739-744
• /
• 2008

The method of yeast propagation has an influence on yeast physiology, fermentation ability, flocculation rate, and taste stability of beer. In order to find optimal conditions for propagation, several parameters were investigated in combinations. The bottom brewing yeast grown at $10^{\circ}C$ indicated that a higher flocculation capacity during the $1^{st}$ fermentation. However, the taste stability and the aroma profile were not affected by parameters of propagation investigated. The beer quality was rather affected by storage duration. In addition, a correlation between tasting and chemiluminescence was found at the beer, which was produced using bottom brewing yeast. The propagation at $10-25^{\circ}C$ with addition of zinc ion indicated the best condition to improve fermentation ability, flocculation rate, and filterability for bottom brewing yeast, whereas the propagation at $30^{\circ}C$ with addition of zinc ion showed the best condition to increase fermentation ability for top brewing yeasts.

• 한국수산과학회지
• /
• 제54권6호
• /
• pp.841-848
• /
• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

• 한국미생물·생명공학회지
• /
• 제47권2호
• /
• pp.234-241
• /
• 2019

In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.189-196
• /
• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• 한국식품과학회지
• /
• 제36권1호
• /
• pp.86-91
• /
• 2004

다양한 기능성 작용이 있는 물질로 알려진 OA에 대하여, 발효 과정에서 유산균에 의해 발생되는 손실을 줄이기 위한 방법을 찾고자 본 실험을 실시했다. 원유와 10% 환원유를 $121^{\circ}C$에서 15분간 열처리를 한 결과, OA의 감소율은 각자 17.6%, 22.4%, 정도로서 비교적 열에는 안정한 것으로 나타났다 발효 과정 중 유산균에 의한 OA의 변화를 측정한 결과 L. helveticus 166과 L. casei 955는 균수가 최고점에 도달하는 발효 24시간까지 OA의 감소는 미미하였으나 24시간 이후부터 72시간까지 각각 43.2%, 76%까지 OA가 급격히 감소하였고, S. thermophilus ST-37은 발효 72시간까지 OA의 감소가 미미하거나 오히려 생성하는 것으로 나타나 유산균의 종류에 따라 OA의 변화가 큰 것을 확인 할 수 있었다. 냉장 저장 중 OA함량은 유산균의 종류에 관계없이 변화가 없었다.

• 한국조리학회지
• /
• 제19권4호
• /
• pp.147-160
• /
• 2013

본 연구는 꿀 첨가가 반죽에 미치는 영향과 식빵의 품질 특성을 알아보고자 하였다. 반죽의 mixograph, 발효율, pH, TPA, 비용적, 색도, 수분함량, 수분활성도, 보존성, 관능검사를 통하여 분석하였다. Peak time의 경우 모든 시료들이 3~5분 사이에 있고, peak value는 모든 시료가 60%이상으로 제빵 적성에 적합하였다. 발효율은 60분부터 135분까지 HL100이 가장 좋았다. 부피와 비용적은 HL100이 가장 좋았다. 조직감 분석 결과 HL100의 경도가 가장 낮고 부드러웠으며 탄력적이었다. 72시간동안 저장한 결과 HL100이 가장 부드럽고 촉촉하게 유지되었다. 관능검사에서는 질감, 향, 식감 맛에서 가장 기호도가 높았던 HL100이 전체적인 기호도에서도 역시 가장 선호되었다. 결과적으로 꿀이 반죽과 빵에 영향을 미치는 것을 확인하였고, 제빵에 있어서 꿀이 설탕을 대체할 수 있다는 것을 보여주었다.

• 한국식품과학회지
• /
• 제21권3호
• /
• pp.331-337
• /
• 1989

항균력을 지닌다고 보고된 겨자유는 김치의 주요 유산균인 락토바실루스 플란타룸(Lactobacillus plantarum), 락토바실루스 브레비스(Lactobacillus brevis), 페디오코커스 세레비지에 (Pediococcus cerevisiae), 로이코너스톡 메세테로이데스(Leuconostoc mesenteroides)에 항균력을 지니고 있었으며, 김치제조시 겨자유 및 겨자분을 첨가하였을 때 적숙기에 이르는 시간이 지연되었다. 겨자유의 매운맛은 배추, 무우의 매운맛 성분과 잘 조화되어 풍미에 좋은 영향을 줄 뿐 아니라 신맛을 약화시키는 효과도 지니고 있었다. 저온 열처리+겨자+과산화수소 처리 병용은 숙성이 완만하게 진행되어서 대조군에 비해 김치 적숙기에 이르는 시간이 2.5배 정도 연장되었다. 저온 열처리+겨자+과산화수소+후처리 병용군은 $15^{\circ}C$에서 저장하는 동안 발효가 천천히 진행되어 저장 15일 후에도 pH 4.32, 산도 0.4%로서 숙성 초기단계에 머물러 있었으며 대조군에 비해 김치적숙기에 이르는 시간이 5배 정도 연장되었다.

• 동아시아식생활학회지
• /
• 제15권4호
• /
• pp.444-449
• /
• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• Applied Biological Chemistry
• /
• 제34권3호
• /
• pp.219-224
• /
• 1991

깍뚜기 저장성 향상에 효과가 있었던 절임시 소금액에의 KCI 첨가, 절인무우의 microwave 열처리 그리고 발효중반기에 혼합염 첨가가 깍뚜기의 색, 견고성 등 물리적 특성과 관능적 성질에 어떤 영향을 주는지 밝히고저 깍뚜기를 $25^{\circ}C$에서 발효시키고 저장을 $4^{\circ}C$와 $25^{\circ}C$에서 하면서 이들 성질을 비교하였다. 그 결과 무우의 견고성은 발효 및 저장을 하면서 전반적으로 감소함을 보여주었으나 $4^{\circ}C$ 저장에 있어서는 경도의 감소가 적었다. KCI의 첨가용액에서 절인 무우는 약간 높은 견고성을 보여주었고 혼합염의 첨가는 큰 영향이 없었다. Hunter 값으로 나타낸 깍뚜기액의 색은 발효나 저장기간이 증가하면서 "L"값이 증가하여 초기의 거의 투명했던 깍뚜기액이 우유색의 탁한 액으로 변함을 보여주었고, "a"값은 약간 감소와 "b"값은 약간 증가하였다. 혼합염을 첨가한 즉시의 깍뚜기액은 "L"값이 감소하였다가 다시 증가하는 경향을 보여주어 무기염에 의한 일부 유기물의 침전가능성을 보여주었다. 한편 관능적 평가는 절임시 KCI을 낮은 농도로 넣고 발효과정중 혼합염을 첨가한 깍뚜기가 품질에 유익한 영향을 주는 것으로 밝혀졌다.