• Food Science and Industry
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• v.55 no.3
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• Food Science and Industry
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• v.52 no.1
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• pp.68-83
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• 2019

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

• Microbiology and Biotechnology Letters
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• v.47 no.4
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• pp.498-508
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• 2019

Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.

• Journal of Life Science
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• v.33 no.6
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• pp.481-489
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• 2023

The taste and quality of soy sauce, a fermented liquid condiment, is greatly influenced by microbial metabolism during fermentation. To investigate the microbiological characteristics of ganjang during the initial fermentation process, we prepared meju (fermented soybean) blocks fermented with starter cultures and solar salts and analyzed the microbial community quantitively using 16S rRNA gene profiling from ganjang that had been fermented over a five-week period. The ganjang samples were collected and analyzed after soaking for week one (1W), three (3W), and five (5W) weeks. We found that Halomonadaceae was significantly higher in the 1W group (89.83%) than the 3W and 5W groups (14.46%, and 13.78%, respectively). At a species level, Chromohalobacter beijerinckii and Chromohalobacter canadensis were the dominant species in the 1W group but several taxa such as Bacillus subtilis, Pediococcus acidilactici, and Enterococcus faecalis were more abundant in the 3W and 5W groups. Pearson correlation analysis of the relative abundance of the bacteria showed a negative correlation between Chromohalobacter and two bacterial genera Bacillus and Enterococcus. Beta-diversity showed a statistical distinction between the 1W and the 3W and 5W groups, while no significance was evident between the 3W and 5W groups. Linear discriminant effect size analysis was used to identify biomarkers and significant differences in the relative abundance of several halophilic bacteria, Bacillus sp. and lactic acid bacteria at 1W, 3W, and 5W, recpectively, which indicates the important role of the bacterial community at these time points.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1302-1309
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• 2016

N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1), kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.709-714
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• 2002

Fish sauce is a traditional Korean fermented seafood and has been used as a condiment since long time ago. Northern sand lance sauce was manufactured with koji, enzyme, and squid viscera of fermentation accelerating agents, and ripened at $15^{\circ}C$. Moisture contents of all samples decreased gradually as fermentation progressed. Crude protein contents increased rapidly up to 1 month-fermentation and then increased slightly up to 5 month. Northern sand lance sauce with squid viscera was the highest in the contents of protein and lipid. The ash content increased gradually during the fermentation periods, while pHs decreased. TMA contents increased up to 3 month-ripening and then decreased slightly. Amino nitrogen content of Northern sand lance sauce with squid viscera increased as fermentation progressed and was the highest among all samples. VBN contents increased up to 5 month-ripening and that of Northern sand lance sauce with squid viscera was the higher than others.

• Journal of Nutrition and Health
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• v.6 no.4
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• pp.15-22
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• 1973

Sodium chloride plays an important role as the main condiment at daily meal. It is well known that humans require sodium chloride as an essential nutrient to keep the homeostasis of electrolytes. The amounts of salt intake may be a reflection of geography, culture and food habit rather than necessity. Lee has reported (1962) that Koreans ingest high amounts of sodium chloride in their meals, with an intake of excess carbohydrate (80-90% of total Calories) and low protein in their diet. This includes large amounts of rice, Kimchi and other fermented soybean products common in the Korean diet. This investigation was designed to study the dietary relations of sodium chloride to other nutrients in the Korean diet. Twenty four albino male rats, weighing from 290-300g, were divided into four dietary groups according to the amounts of carbohydrate, protein and fat in the basal diet. Each diet contained a rice powder as a carbohydrate source. Diet I was a control diet, Diet II, low protein, Diet III, low protein and low fat diet and Diet IV, low fat diet. All rats were provided with 3% sodium chloride solution. Diet and salt solution were given ad libitum. The experiment was carried out for 9 weeks during which time the body weight, the food intake, and 3% sodium chloride solution consumption were determined. At the 9th week, the urine was collected the blood sample from the artery of each rat for the analysis of sodium and potassium and other chemical studies. The rats were sacrificed and the kidney, adrenal, liver and spleen were measured, and observed changes of the pathological tissue in the kidney and adrenal. The results were summarized as follows: 1) The growth rate was higher in Diet I than in the other experimental diets (II, III and IV) after 4 weeks. There was no significant difference found between the experimental Diets II, III and IV. 2) The daily food intake was greater in the experimental diets II, III and IV than in the control diet. However, there was no difference among the high carbohydrate diets Diet II, III and IV. 3) The daily water (3% sodium chloride solution) intake was also greater in the Diets II, III and IV, than in the control diet. However, there was no difference between Diets II, III and IV. 4) The concentration of sodium and potassium in the blood were within the normal range in all diets. 5) The amount of sodium chloride in the urine was significantly greater in Diets II, III and IV than in the control diet. Diets II, III, IV had a larger amount of sodium solution consumption. 6) Observation of pathological tissue in the experimental diets found a cell proliferation in the glomerlulus of the kidney, while such change was not found in the control diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.913-920
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• 2003

Soybean sauce fermented with soybean and wheat, has been a major condiment of Korean diets from centuries ago. Melanoidin, a brown pigment generally found in various food systems, is a final product produced in amino-carbonyl reaction during soybean sauce processing. Antioxidative activities of soybean sauce and melanoidin were investigated in vitro system using linoleic acid emulsion. Soybean sauce and glucose-lysine model melanoidin showed the stronger antioxidative effect than control by ferric thiocyanate and conjugated diene assays. In addition, DPPH radical scavenging effect of soybean sauce was higher than melanoidin, which was ascribed to soluble peptide and low molecular protein existing in soybean sauce. To ascertain antioxidative effect of dietary soybean sauce and melanoidin in vivo, the male Wister rats were fed 10% soybean sauce or 10% glucose-lysine model melanoidin with corn oil or fish oil for 5 weeks. Fatty acid compositions in liver and plasma were influenced by oil source. Therefore, EPA and DHA contents of fish oil group were higher than those of corn oil group. When the inhibitory effect of soybean sauce and melanoidin on lipid peroxidation using TBARS methods was measured, fish oil group (FC) showed higher malondialdehyde (MDA) content than corn oil group (CC). However, supplementation of soybean sauce and melanoidin to fish oil group attenuated MDA formation. In the levels of phosphatidyl choline hydroperoxide (PCOOH) in liver and plasma by CL (chemiluminescence)-HPLC method, PCOOH in FC group was significantly higher than that of CC group both in liver and plasma. Supplementation of soybean sauce to fish oil groups significantly inhibited the formation of PCOOH in plasma and liver, while melanoidin suppressed hepatic PCOOH formation. Based on these results, it can be suggested that soybean sauce possesses stronger antioxidative potential than melanoidin.

• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.225-232
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• 1986

This study was to improve the quality of Kochuzang and utilize red pepper seed. Kochuzang were prepared with the addition of red pepper seed and garlic (2％), compared the changes in the various chemical components and enzyme activity during the aging period of Kochuzang, and also organoleptic values of the products. Enzyme activities of liquefying and saccharogenic amylase, protease and lipase were increased by addition of garlic pulp and the suvival activities of enzyme except liquefying amylase were lasted high the late period of aging. Also the addition of red pepper seed was effective in maintaining the enzyme activities Change of titration acidity and pH of kochuzang were little when red pepper seed was added, but in case of a garlic additive it showed no difference at the late period of aging. Total nitrogen and amino nitrogen were increased by the addition of red pepper seed or garlic until the late period of aging, and ammonia nitrogen also increased during the middle period of againg, but showed no difference at the late period. Alcohol content was decreased by the addition of garlic or red pepper seed. but crude lipid was increased by the audition of red pepper seed. but crude lipid was increased by the addition of red pepper seed. Generally, taste, flavor and color of garlic added group were superior to the non-garlic added group for the products which aged for 10 weeks. Therefore, The quality of Barley Kochuazng may be improved by adding 2％ garlic to the whole red pepper.