• Journal of Life Science
• /
• v.26 no.5
• /
• pp.563-570
• /
• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.2
• /
• pp.149-161
• /
• 1987

The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.

• Korean Journal of Food Science and Technology
• /
• v.14 no.3
• /
• pp.236-243
• /
• 1982

In order to remove the high content of malic acid (0.48%) in freshly fermented apple wine by applying malo-alcoholic fermentation(MAF) using malate-decomposing yeasts, Schizosaccharomyces japonicus var. japonicus or Schizosaccharomyces pombe, some factors which influenced malic acid decomposition in apple wine by malate-decomposing yeasts were investigated. By incubating the apple wine with these yeasts, 80% of initial malic acid was decomposed in 13 days at $20^{\circ}C$, whereas only 32% reduction in malic acid was observed in 40 days when MAF was not induced. For malic acid decomposition, Schizosaccharomyces pombe was superior to Schizosaccharomyces japonicus var. japonicus in natural medium such as apple wine, whereas Schizosaccharomyces japonicus var. japonicus was superior to Schizosaccharomyces pombe in synthetic medium. The optimum temperature for the MAF using these yeasts was between $20\;to\;30^{\circ}C$ and no adverse effect was detected by the addition of $SO_2$ up to 200ppm. Additions of $Mg^{2+}$ or certain amino acids such as alanine, aspartic acid to the wine could enhance the composition of malic acid.

• Korean Journal of Organic Agriculture
• /
• v.26 no.3
• /
• pp.381-391
• /
• 2018

This study was carried out to determine whether cage traps can be used to capture wild boars successfully, and to assess their response to different bait materials and the number of wild boars caught. Steel cage-traps ($4.0m{\times}1.5m{\times}1.2m$, $L{\times}W{\times}H$) were installed at two sites in Damyang County and at one site in Sunchang County, South Korea. To identify preferred bait-diet, baits were prepared with dry corn and fermented sour corn and placed in equal amounts at the sites close to wild boar pads at 200 m intervals. Before selecting trap locations where sufficient activity was observed, pre-baiting was undertaken and steel-framed traps were installed with gates open. Preference for bait materials was not clearly defined. After providing the bait for the first time, the number of days until wild boars ate all the food were counted. In the Damyang and Youngam areas, where hunting was allowed, total bait consumption took 6 to 12 days; in contrast, in the Sunchang area, where no hunting took place, total food consumption took only 5 days. In addition, after pre-baiting with the mixture of dry and sour corn for diet for about 8.7 days and then opening the trap gates for 3 more days, 13.7 days were necessary to catch 4.3 wild boars per trap. These results suggest that hunting intensity around trapping places was an important factor in determining the success of the traps.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.1-5
• /
• 1998

The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4$^{\circ}C$ for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.10
• /
• pp.1641-1645
• /
• 2004

The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

• Microbiology and Biotechnology Letters
• /
• v.44 no.3
• /
• pp.293-302
• /
• 2016

To determine the dominant bacterial species during the Saeu-jeotgal ripening process, the cultivable bacterial population was examined over a 135-day period using six different growth media. The greatest numbers of bacteria were identified when marine agar was used for culture, with maximum cell density identified at day 65 (2.51 × 10⁷ colony forming units/g). Over the course of 135 days, the bacterial diversity was analyzed eight times. A total of 467 isolates, comprising 87 species from 42 genera, as well as 16 isolates belonging to previously unknown species, were identified. The number of species detected decreased from 39 at day 1 to 13 at day 135. The order of dominance at the genus level was as follows: Staphylococcus, Salimicrobium, Kocuria, and Psychrobacter. Staphylococcus and Salimicrobium accounted for 2% of the diversity at day 1, and then increased to 39% and 36%, respectively, at day 135. The dominant species Staphylococcus equorum, Salimicrobium salexigens, and Kocuria palustris accounted for 23.6%, 16.1%, and 10.9% of all isolates, respectively. Importantly, both St. equorum and Sm. salexigens remained viable at a NaCl concentration of 21% (w/v), which indicates their strong involvement in the ripening of Saeu-jeotgal.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.123-128
• /
• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Korean Journal of Food Science and Technology
• /
• v.23 no.1
• /
• pp.1-5
• /
• 1991

This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at $20^{\circ}C$ for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at $20^{\circ}C$ for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.

• Applied Biological Chemistry
• /
• v.18 no.3
• /
• pp.117-122
• /
• 1975

In order to utilize the agricultural waste products for animal feeds, studies have been made concerning the production of cellulase of Irpex lacteus and its properties of crude enzyme, and summarized as follows. 1. At the production of cellulase, the culture of wheat bran added with rice bran was more active than any other cultures. 2. The optimum incubation time is 5 days in shaking culture. 3. The optimum condition of reaction in saccharification with CMC were obtained the following results. 1) The optimum pH was within the range of from 3.5 to 4.0 and stable within 3.0 to 6.0. 2) The optimum temperature was $40^{\circ}C$ and thermal stability was below $40^{\circ}C$. 3) The optimum reaction time was 2 hours. 4) The optimum crude enzyme concentration was 50%V/V and substrate concentration 1%.