• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.849-852
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• 2013

최근 발효식품이 건강식으로 대두되면서 발효식품에 대한 사람들의 관심이 증가되고 있다. 발효식품의 맛, 건강 기능성 및 저장성 등에 영향을 주는 요소들은 발효 재료, 온도, 습도 pH 등이 있으며, 숙성도를 나타내는 지표는 여러 가지가 있으며 그 중에서 pH 변화에 대한 모델 식은 아직 정립이 되지 않았다. 또한 식품 관리자나 소비자 입장에서는 발효 식품에 대한 숙성도 및 품질 상태를 알 수 있다면 발효 식품의 신뢰성이 높아지고 소비성도 높아질 것이다. 그러므로 본 논문에서는 발효 식품의 pH를 측정하여 회귀방정식을 이용하여 모델식을 구하여 발효 식품의 숙성도를 구하는데 플랫폼을 제공한다. 제안된 모델 식의 유용성을 확인하기 위해서 대표적인 발효식품 중 하나인 김치와 막걸리를 사용한 실험을 실시하였다.

• Food Science and Biotechnology
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• 제16권2호
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• pp.320-324
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• 2007

The bacterial diversity in Korean soybean-fermented foods was investigated using a PCR-based approach. 16S rRNA sequences were amplified and cloned from two different soybean-fermented foods such as doenjang (soybean paste), and ganjang (soybean sauce). Staphylococcus equorum (60.6%), Tetragenococcus halophila (21.2%), Leuconostoc mesenteroides (9.1%), Lactobacillus sakei (6.1%), and Bacillus subtilis (3.0%) were detected among clones isolated from soybean paste samples and Halanaerobium sp. (37.5%), Halanaerobium fermentans (37.5%), T. halophila (12.5%), Staphylococcus sp. (6.3%), S. equorum (3.1%), and B. subtilis (3.1%) were detected among clones isolated from soybean sauce. Our approach revealed different bacterial distributions and diversity from those previously obtained using culture-dependent methods.

• Journal of Microbiology and Biotechnology
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• 제23권12호
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• pp.1645-1653
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• 2013

Archaea are prokaryotic organisms distinct from bacteria in the structural and molecular biological sense, and these microorganisms are known to thrive mostly at extreme environments. In particular, most studies on halophilic archaea have been focused on environmental and ecological researches. However, new species of halophilic archaea are being isolated and identified from high salt-fermented foods consumed by humans, and it has been found that various types of halophilic archaea exist in food products by culture-independent molecular biological methods. In addition, even if the numbers are not quite high, DNAs of various halophilic archaea are being detected in human intestines and much interest is given to their possible roles. This review aims to summarize the types and characteristics of halophilic archaea reported to be present in foods and human intestines and to discuss their application as well.

• Journal of Dairy Science and Biotechnology
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• 제34권3호
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• pp.157-164
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• 2016

Osteoporosis is a systemic skeletal disease characterized by decreased bone mass, which results in a markedly increased risk of traumatic fractures. This disease is a worldwide health problem with a high prevalence. Recently, various dietary components have been found to minimize the risk of developing osteoporosis through their ability to stimulate bone formation and optimize bone health. Among them, probiotics and fermented milk can have beneficial effects to human health. Bioactive compounds derived from probiotics in fermented milk can especially modulate physiological functions related to bone health. Here, we review the evidence to support these insights into newly found functionality of dairy foods for osteoporosis prevention.

• 좋은식품
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• 통권168호
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• pp.18-27
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• 2002

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5,10 and 20 kGy of absorbed doses. The

• 동아시아식생활학회지
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• 제15권1호
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.

• 식품과학과 산업
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• 제54권4호
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• pp.278-292
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• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.237-240
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• 1981

세계 각국에서 생산되는 재래식 발효식품의 체계적인 분류와 공통된 명명법에 대한 필요성은 오랜동안 인식되고 있었으나 그 구체적인 계획이 수립된 것은 지난 1981년2월 9일 부터 15일 사이에 인도네시아 Medan에서 열린 제 8차 ASCA(Association for Science Cooperation in Asia) 회의에서였다. 제 8차 ASCA회의는 ASCA 회원국가 내의 발효식품에 대한 공통된 분류 명명법을 고안하는 일을 1981년도 ASCA사업으로 채택하였으며 이 사업을 위한 실행국으로 한국 일본, 인도네시아, 태국, 호주를 선정하였다. 본고에서 발표하려는 분류법의 기본방침은 발효 식품의 기본 특성을 숫자에 의하여 분류 표기하고 그 다음에 자세한 내용을 기술함으로서 분류와 제품묘사를 동시에 할 수 있도록 하였다. 이 방법은 이직 완전한 것이 아니며 하나의 제안에 불과한 것으로 광범위한 적용시험을 통하여 수정 보완되어야하므로 이 분야에 관심이 있는 분들의 많은 조언과 협조를 바라는 바이다.

• Nutrition Research and Practice
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• 제8권5호
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• pp.539-543
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• 2014

BACKGROUND/OBJECTIVES: Soy isoflavones are structurally similar to estrogen and bind to estrogen receptors, suggesting that they exhibit estrogenic activities; therefore, they are referred to as phytoestrogens. Fermentation may affect the bioavailability of isoflavones altering soy isoflavone glycosides in the form of aglycones. Thus, this study investigated the effects of fermented soybeans by Rhizopus oligosporus on bone metabolism in both young rats as a pilot test and in ovariectomized (ovx) old rats as a model of menopause. MATERIALS/METHODS: In the pilot test, a total of 24 seven-week-old female Sprague-Dawley (SD) rats were fed one of three diets for a period of four weeks: casein, unfermented soybean product, or fermented soybean product by R. oligosporus. In the ovx rat model, 20-week-old SD rats weighing 260-290 g underwent either sham-operation (n = 10) or bilateral ovariectomy (n = 30) and were then fed the AIN-93M diet for one week. Thereafter, rats were fed sham-casein, ovx-casein, ovx-soybean, or ovx-fermented soybean diet for five weeks. After decapitation, femoral bones were isolated and preserved in 9% formalin for assessment of bone mineral density (BMD), bone mineral content (BMC), and bone-breaking strength (BBS). RESULTS: Ovx rats showed significantly increased weight gain and decreased uterine wet weight. Of particular interest, ovx rats fed fermented soybeans showed increased uterine wet weights compared to control rats. Fermented soybean diet caused a significant increase in plasma 17-${\beta}$ estradiol concentrations in young rats, and 17-${\beta}$ estradiol levels were enhanced in ovx rats to match those of sham-operated ones. Significantly lower femoral BMD and BMC were observed in ovx rats compared to sham-operated controls, whereas bone areas did not differ statistically among the groups. In addition, BBS tended to be increased in ovx rats fed soybeans and fermented soybeans. CONCLUSIONS: Supplementation of fermented soybeans could have preventive and therapeutic effects against osteoporosis in postmenopausal women.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.