• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.84-93
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• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.414-417
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• 1992

In order to study the addition effect of Leuconostoc mesenteroides and nisin on Escherichia coli and lactic acid bacteria during fermentation and storage of Kimchi, Kimchi was stored at 4$^{\circ}C$ for 7 days and then in-creased the temperature to $25^{\circ}C$. Lactic acid content on Kimchi fermentation at 4$^{\circ}C$ was maintained initial content which was increased upto 0.9% and lactic bacteria was also increased after switching to $25^{\circ}C$. E. coli, on the other hand, was a little decreased from the initial level, but a significant decrease was found for the those Kimchi of Leuconostoc muenteroides added and nisin treated group when the fermentation temperature was switched to $25^{\circ}C$.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.3
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• pp.127-131
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• 2019

The effects of lactic acid bacteria (LAB) mixtures on low moisture Italian ryegrass (IRG) silage fermentation was evaluated in field conditions. The experiment was categorized into two groups: Un-inoculated (Control) and Inoculated with LAB mixture for four storage periods (45, 90, 180, and 365 days, respectively). Silage inoculated with the LAB mixture had the lowest pH with highest lactic acid production than the control from beginning at 45-365 days at all moistures. Higher LAB counts were observed in inoculated silages than the control silages at whole experimental periods. It is a key reason for the rapid acidification and higher lactic acid production in silages during the storage periods. Overall results suggest that an adding of LAB mixture had positive effects on the increasing aerobic stability of silage and preserved its quality for an extended duration.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.51-57
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• 2016

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.

• Archives of design research
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• v.14
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• pp.233-243
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• 1996

Our Country are called as a suzerain State of fermentation food, and preservative Technique was developed, because the specific character and the form of pottery were the best superior utensil of storage. The form couldn't give an explanation with scientifically, but we have used it for a few thousand years, which must get transformed from most compatible and reasonable form of fermentation. At present, a pottery was disappeared by the growth of the industrial society, and even the scientific form concealed it looks. For that reason, we apply the form into looks of a modernistic mechanism, and it intends to suggest a new direction to better the pottery of a formentation food.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.419-424
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• 2000

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.395-402
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• 1986

The history of Kimchi fermentation technology in Korea was reviewed from the literatures and the changes in Kimchi making method during the last 200 years were investigated. The factors affecting the quality of Kimchi, especially, taste, nutrition, safety and storage stability were reevaluated from the recent scientific findings on Kimchi fermentation.

• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.484-491
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• 1997

The study was attempted to investigate physicochemical and biological changes that would occur during preparation of Jeungpyun (rice cake prepared with rice wine). Furthermore, the effect of soy milk and suga. addition to Jeungpyun batters on textural changes of Jeungpyun during storage was studied in relation to physicochemical properties of Jeungpyun batters. 1. As fermentation continued, PH of Jeungpyun batters droped from 6.01 to 4.36. The addition of soy milk and 10% sugar to Jeungpyun batters resulted in significantly lower PH during fermentation. The volume of the batters with soy milk were significantly larger than those without soy milk. Jeungpyun batters with soy milk showed dramatic increase in viscosity after 2 hours of fermentation and the viscosity of other groups increased after 3 and half hours of fermentation. The reducing sugar contents of Jeungpyun batters containing 20% sugar increased rapidly during first fermentation and then decreased. The reducing sugar contents of Jeungpyun batters containing 10% sugar increased gradually during first fermentation and then rapidly increased after addition of 10％ sugar during 3rd fermentation. 2. Sensory evaluation results demonstrated that hardness of Jeungpyuns increased and tenderness, springiness, moistureness, overall acceptability decreased during storage of 4 days at 4$^{\circ}C$. QTS data showed that hardness, gumminess, chewiness of all the groups increased and adhesiveness decreased during storage. Both of sensory evaluation and QTS data demonstrated that addition of soy milk and separate addition of sugar at first and furing 3rd fermentation period induced slower changes in textural properties in Jeungpyuns during storage.