• Animal Bioscience
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• v.35 no.2
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• pp.281-289
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• 2022

Objective: The aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk. Methods: Potential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4℃. Results: Two EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p<0.05). Our low-fat products had appropriate sensory scores in appearance and texture according to sensory evaluation. Although decreasing viable cells of strains during the 21-day storage test, low-fat fermented milk made by APL15 exhibited stable physicochemical properties, including pH value, acidity, syneresis and sufficient viable cells throughout the storage period. Conclusion: This study demonstrated that Lc. lactis subsp. cremoris APL15 isolated from TRFM had good fermentation abilities to produce low-fat fermented milk. These data indicate that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.335-342
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• 2012

This study was conducted to observe the fermentative quality and anthocyanin content in whole crop colored barley silage during storage periods and anthocyanin stability in in vitro ruminal fluid. Silages of colored barley cultivar "Boanchalbori" and normal barley cultivar "Yuyeonbori" were stored during 0, 2, 4, 6, and 12 months. The in vitro ruminal fluid was fermented for 0, 6, 12, 24, and 48 hrs. For the feed value, crude protein of colored barley silage was slightly increased in the silage compared to that of normal barley silage, and being increased up to 2 months after ensiling and thereafter maintained at the similar level. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of both the barley significantly increased by prolonged storage of 2 months (p<0.05), but they were maintained at the constant level after 2 months of storing silage. Whereas TDN (total digestible nutrients) contents of them were decreased by the prolonged storage of 2 months (p<0.05), then maintained at the constant levels. The fermentative quality and pH values in both the barley silages were slightly decreased during the storage time. Lactic acid and acetic acid contents were increased during prolonged storage period, but not significantly different among treatments. Butyric acid was not detected. In the colored barley silage, pH value showed slightly lower compared to that of the normal barley silage but not significant, and lactic acid content was significantly higher than the normal barley silage (p<0.05). The total anthocyanin content in the whole crop colored barley silage decreased to 42% after 2 months of ensilage, however maintained at the constant level until 12 months of ensilage. In the case of anthocyanin stability on in vitro ruminal fluid digestion, the pH value of the ruminal fluid was slightly lower at 6, 12, 24, 48h incubation time and the content of anthocyanin was at similar levels. These results indicated that the colored barley showed higher fermentation quality, and total anthocyanin content was maintained stable at 42% level of the first value in storing silage. As the anthocyanin had higher stability in the ruminal fluid, the colored barley has a potential as functional feeds for Ruminants.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1197-1204
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• 2018

Objective: The objective was to characterize the fermentative and microbiological profile of Tifton 85 bermudagrass haylage with different layers of polyethylene film and storage time. Methods: The experimental design consisted of a randomized block design with four and six wrapping layers (100 and 150 microns in total. respectively) allocated in the main plots, through repeated measures analysis (30, 60, and 90 days of storage) with four replicates. Results: The storage time and number of wrapping layers did not show changes in the population of Clostridium and lactic acid bacteria. A decrease was observed in the enterobacteria population with an increase in the storage period in the two wrapping layers studied. Upon opening of the haylage at 30 days, the population of Bacillus was lower in haylages made with six layers of wrapping (3.63 log colony forming units/g). No growth of Listeria sp. or Salmonella sp. was observed during the experimental period. The fungal genera with a greater occurrence were Penicillium sp. and Fusarium sp. The following mycotoxins were not detected: ochratoxin A, fumonisins, and zearalenone. Relative to the organic butyric, propionic, and acetic acids, the haylages presented a low concentration of lactic acid; this may have prevented a drop in the pH, which was high when the silos were opened (5.4). The levels of ammoniacal nitrogen and soluble carbohydrates presented no variation among the number of wrapping layers, with an overall average of 35.55 and 38.04 g/kg. Conclusion: Tifton 85 bermudagrass haylage wrapped with four and six layers presented adequate fermentation and microbiological characteristics in the evaluated periods.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.288-295
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• 2006

This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046${\sim}$0.113${\mu}$l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6${\sim}$3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1358-1364
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• 2000

A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at $4^{\circ}C$. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at $4^{\circ}C$ by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.97-100
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• 2005

To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At $10^{\circ}C$, the optimum and maximum shelf life was respectively 3.2 and 2.3 times longer than that of control. At 15 and $20^{\circ}C$, extension of shelf life was as follows: maximum shelf life with adipic acid was extended about 2.3-2.7 times and optimum shelf life was 1.3-1.5 times.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.575-584
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• 2005

The objective of this study was to develop bioactive ginseng yogurt, fermented by B. minimum KK-1 and B. cholerium KK-2, which showed transforming activity of ginseng extract to compound K. Among older people, 3% ginseng yogurt fermented by B. minimum KK-1 and mixed with Bifidobacterium KK-1, KK-2 showed the highest overall acceptability(6.80, 6.80) among 1%(3.87, 3.67), 2%(4.40, 4.53) and 3% ginseng yogurt. The pH of ginseng yogurt was lower than that of plain yogurt. During 9 days of storage, the pH of each yogurt slightly decreased and then increased until 15 days of storage. The 3 8.25 log CFU/g and B. cholerium KK-2; 7.78 log CFU/g). Therefore, ginseng might be used as a growth factor during the fermentation of yogurt. The L value of ginseng yogurt decreased, and the a and b values increased, with increasing ginseng concentration.