• 한국식품영양과학회지
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• 제38권3호
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• pp.372-376
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• 2009

민간에서 경험적으로 외부와 구분되는 용기 속에서 감식 초발효에 관여하는 미생물의 접종이나 당의 첨가, 온도조절 없이 자연적으로 발효하여 만들어지는 감식초 제조기간 중 품질에 영향을 미치는 pH 및 미생물 수, 색상, 유기산, 유리당을 분석하여 발효기간 중 변화를 조사하였다. 알코올 발효기간 중 20일까지는 감 내의 pH와 산도가 미량 변화를 나타내었으나, 그 이후 유의적인 차이를 보여주었다. 발효기간별 유기산 발효액의 색상 변화 중 백색도(L)와 적색도(a)는 숙성기간이 증가함에 따라 높아졌으며, 갈변정도의 지표인 황색도(b)는 숙성기간이 길어지면서 감소하는 경향을 보였다. 유기산 발효 6개월을 기준으로 전체적인 색차(${\Delta}E$) 변화를 보면, 숙성기간이 길어짐에 따라 전체적인 색차의 변화가 높았다. 따라서 유기산 발효가 진행됨에 따라 식초액은 점차적으로 밝은 적색으로 변하였다. 알코올발효가 주로 일어나는 초기 10일까지 감의 유리당은 증가하였나, 이후 알코올발효가 활발히 진행되어 기질인 유리당의 함량은 급격한 감소를 나타내었다. 초기 40일 이후 유기산 발효기간 중 원형을 유지한 감과 침출액의 유리당 함량은 지속적으로 감소하여, 발효 3년 후에는 미량 존재하였다. 알코올 발효기간 중 유기산은 미량 존재하였다. 그러나 알코올발효가 끝나고 감식초를 첨가하는 40일 이후부터 초산과 젖산은 급격히 증가하였으며, 구연산은 미량 증가하였다. 이후 유기산 발효기간 중 원형을 유지한 감과 침출액의 구연산과 젖산 함량은 모두 최고치를 나타낸 뒤 점차 감소하면서 초산은 점차적으로 증가하여 3년 이후는 큰 변화가 없었다.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.616-622
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• 2011

This study evaluated the fermentation characteristics and protein degradation dynamics of wet green tea grounds (WGTG) silage. The WGTG was ensiled with distilled water (control), or lactic acid bacteria (LAB), enzyme (E), formic acid (FA) and formaldehyde (FD) prior to ensiling. Three bag silos for each treatment were randomly opened at 0, 3, 7, 14, 28 and 60 days after anaerobic storage. For all the treatments, except for FA, there was a rapid decline in pH during the first 7 days of ensiling. LAB treatment had higher lactic acid content, lower ammonia-N ($NH_3$-N) and free-amino nitrogen (FAA-N) contents than other treatments (p<0.05). E treatment had higher lactic acid, water-soluble carbohydrates (WSC) and non-protein nitrogen (NPN) content than the control (p<0.05). FA treatment had higher $NH_3$-N and FAA-N content than the control (p<0.05). FD treatment had lower NPN and FAA-N content than the control, but it did not significantly inhibit the protein degradation when compared to LAB treatment (p>0.05). Results indicate that LAB treatment had the best effect on the fermentation characteristics and protein degradation of WGTG silage.

• 농업과학연구
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• 제37권3호
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• pp.405-412
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• 2010

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

• Food Science and Biotechnology
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• 제15권6호
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• pp.902-907
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• 2006

Freeze dried crude bacteriocin was encapsulated within an acid-soluble coating material, Eudragit EPO, using a surface modification technique through a hybridization system. The pH and titratable acidity of control yoghurt were 3.92 and 1.56%, respectively, after 24 hr of fermentation at $42^{\circ}C$, whereas yoghurt containing 500 AU/mL encapsulated bacteriocin exhibited a higher pH (4.37) and lower titratable acidity (1.2%). Yoghurt containing encapsulated bacteriocin had significantly lower titratable acidity when the duration of fermentation (to pH 4.5) and subsequent refrigerated storage ($4^{\circ}C$) was longer than 20 days. There were no significant differences in the viability of lactic acid bacteria after 15 hr of fermentation. This suggests that microencapsulated bacteriocin has the potential to control the excessive growth of yoghurt starters caused by temperature abuse or post-acidification.

• Food Science and Biotechnology
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• 제16권1호
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.

• Journal of Dairy Science and Biotechnology
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• 제37권2호
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• pp.83-93
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• 2019

Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 한국식품과학회지
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• 제26권3호
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• pp.283-287
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• 1994

포장방법에 따른 절임배추의 저장성을 알아보기 위하여 25% 소금물에 4시간 절인 배추를 저밀도 폴리에틸렌(LDPE), 고밀도 폴리에틸렌(HDPE) 및 PVC 사각용기(PVC)로 포장하여 무포장구(Non-P)와 함께 $4^{\circ}C$(상대습도 95%)에서 3주간 저장하면서 품질변화를 측정하였다. 저장 3주 동안 절임배추의 무게는 탈수로 인해 각각 $69{\sim}77%$로 감소하였고, 염도는 초기 2.6%에서 2.0%로 낮아졌다. pH는 초기 6.4에서 저장 1주째까지는 모두 낮아졌으나, 그후 무포장구에서는 오히려 높아져 저장 3주째에 6.6이 되었고, PVC 포장구에서는 3주째까지 6.2를 유지하였으며, LDPE에서는 젖산발효가 계속 진행되어 3주째에 5.5까지 낮아졌다. 환원당은 초기 2.4%에서 저장 1주째까지는 탈수에 의해 상대적으로 농도가 높아졌으나 그후 발효에 의해 당이 소모되어 3주째에는 1.8% 수준이었다. 절단강도는 삼투현상이 계속된 LDPE에서는 3주째에 크게 높아졌으나 무포장구에서는 부패에 의해 낮아졌다. 실험결과 LDPE 포장방법이 절임배추의 포장방법으로 가장 적합하였다.

• 한국식품영양학회지
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• 제11권4호
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• 한국수산과학회지
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• 제45권4호
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• pp.328-336
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• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.