• 한국수산과학회지
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• 제54권5호
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• pp.733-741
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• 2021

Jeju island is the largest island of South Korea, and has a relatively warm climate due to its geographical characteristics. These features have fostered development of various fermented foods distinct to Jeju island. Therefore, the functional activity of the lactic acid bacteria (LAB) isolated from the Jeju region's traditional fermented foods, including Kimchi and Jeotgal was characterized in this study. Fifteen strains were isolated from 6 types of fermented food. These strains include Enterococcus spp., Lactoplantibacillus spp., and Weisella spp. Several experiments were carried out to assess functional characteristics including acid resistance, bile resistance, hemolysis, DPPH and ABTS radical scavenging activity, and cholesterol-lowering activity. Three isolated strains (J-4, J-6 and J-10) exhibited high acid resistance, while the other 3 isolates (J-1, J-4 and J-6) showed high bile salt resistance. The strains displayed varied DPPH and ABTS radical scavenging activity: 71.14-86.42% among the first 3 strains, and 50.11-75.11% among the remaining 3 strains. Cholesterol-lowering activities were in the range 15.74-82.90% for all isolated strains. In conclusion, these studies suggest that isolated LAB strains from Jeju island traditional fermented foods possess the potential for broader application in the food industry.

• Journal of Applied Biological Chemistry
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• 제51권3호
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• pp.88-94
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• 2008

Three different protein extraction methods-phenol extraction, trichloroacetic acid (TCA) precipitation, and desalting/TCA precipitation-were compared to determine the optimal reproducible high resolution 2-dimensional (2-D) electrophoresis for each chungkugjang, doenjang, and kochujang samples. The soluble proteins from Chungkugjang extracted by phenol were separated with high reproducibility and resolution, and gained 1.75- to 3-fold more protein spots on 2-D gel than those from the other methods. On the contrary, the extracted proteins from doenjang and kochujang treated by desalting/TCA precipitation method showed about 1.5- to 3.3-fold more protein spots on 2-D gel. Using the established methods, the changes in the protein profiles of the fermented soy foods were monitored during the fermentation period by 2-DE. One of the major proteins in soy, $\beta$-conglycinin $\alpha$-subuint, and some proteins with unknown functions were localized on 2-D gel as the protease-resistant proteins throughout the fermentation period of doenjang. Changes in the protein profile monitored by the established methods can provide basic information on unfolding the mechanisms of the generation of biofunctional activity in the fermented soy foods.

• KSBB Journal
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• 제32권3호
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• pp.199-205
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• 2017

The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains tested were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.

• 한국콘텐츠학회논문지
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• 제5권6호
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• pp.163-171
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• 2005

90년대 초부터 근래에 이르기까지 많은 식품회사들은 기존의 식품범주와 연계해서 각 제품의 특성에 맞는 새로운 기능성 식품들을 개발하기 시작하였다. 소비자들의 의식도 건강과 장수에 대한 기대가 높아지면서 조금이라도 특정한 성분과 효능이 기대되는 기능성 식품에 관심을 가지게 되었으며, 기능성의 부여 여부가 신제품 개발 전략의 중요한 포인트(Point)가 되었다. 포장디자인도 이러한 기능성식품의 개발에 편승하여 기능성 제품의 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성식품의 일반적인 고찰과 함께 남녀노소 누구나 즐겨 마시는 발효유에 대하여 각 제품이 가지고 있는 기능적 특성과 이들의 표현 전략을 분석해 봄으로써 보다 바람직한 기능성식품의 제품정보전달방법과 차별화전략에 대하여 알아 보고자 한다.

• 한국생활과학회지
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• 제8권2호
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.

• 한국미생물·생명공학회지
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• 제42권1호
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• pp.1-10
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• 2014

식품발효용으로 사용하는 미생물은 오랜 기간의 사용이력에 근거하여 안전성에 대한 의문이 제기되지 않고 사용되어 왔다. 한편, 가공식품산업의 발달로 국제적인 식품 거래가 활발해지면서 수입국의 소비자와 정부당국은 식품에 첨가하는 미생물의 안전에 대해서 더욱 민감하게 반응하고 있다. 현재, 식품에 첨가하는 미생물에 대한 안전성 평가기준은 미국 Food and Drug Administration (FDA)가 사용하고 있는 Generally Recognized as Safe (GRAS)와 유럽연합 European Food Safety Agency (EFSA)의 Qualified Presumption of Safety (QPS)가 대표적으로 적용되고 있다. GRAS는 식품에 첨가하는 미생물 자체에 대한 안전성이 아닌 특정용도에서의 첨가에 따른 안전성을 의미하고, QPS는 식품에 첨가 가능한 미생물 단위(분류학적 단위, taxonomic unit)에 대한 안전성 평가이다. 우리나라에서는 전통발효식품의 상업적 생산이 증가하면서 종균 적용이 추진되고 있지만, 식품발효용종균에 대한 안전성 기준규격 없어 안전성 평가 없이 기능성만으로 종균 개발이 진행되고 있다. 전통발효식품의 세계화를 위해서는 향후 적용될 종균에 대한 기능적 측면뿐만 아니라 안전성의 확보가 필요하고, 식품용 미생물에 대한 안전성 평가 기준의 마련이 필요한 시점에 도달해 있다.

• 한국식생활문화학회지
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• 제9권1호
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• pp.61-69
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• 1994

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

• 식품과학과 산업
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• 제55권3호
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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.

• 한국식품과학회지
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• 제33권3호
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• pp.373-377
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• 2001

본 연구에서는 크림이 첨가된 난백혼합액(egg white mix)에 Lactobacillus acidophilus(KCTC 2182)를 접종하고 21시간 발효시키면서 휘발성향기성분의 경시적인 변화를 관찰하고, 발효전 시료, 15시간-발효시료, 소프트아이스크림, 하드아이스크림의 휘발성 향기성분의 함량을 각각 비교분석하여 다음과 같은 결과를 얻었다. 발효 21시간동안 휘발성향기성분의 경시적인 변화를 보면, ethanol은 9시간까지는 완만하게 증가하다가 12시간에 급격히 증가하여 최대치에 도달한 후 다시 급격히 감소하였으며, acetone은 12시간에 다소 높았으나 전반적으로 큰 차이가 없었으며, diacetyl은 3시간에 처음 검지되어 완만하게 증가하고 15시간에 최대치에 도달한 후 다소 감소하였으며, butanol은 발효 중에 비교적 일정한 수치를 유지하였고, acetoin은 3시간에 처음 검지되어 15시간까지 급격히 증가하고 그 후에는 완만한 증가를 보였다. 시료별로 휘발성향기성분의 함량의 차이를 보면, acetone, ethanol, diacetyl, acetoin은 크림의 첨가비율이 증가할수록 휘발성향기성분의 함량도 증가하였으며, butanol은 크림의 첨가비율에 관계없이 비교적 일정한 수치를 유지하였다. 휘발성향기성분의 함량은 소프트아이스크림이 가장 높고, 발효전 시료가 가장 낮았으며, diacetyl과 acetoin은 발효전 시료에서는 탐지되지 않았다.

• 대한치과보철학회지
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• 제42권5호
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• pp.572-582
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• 2004

Statement of problem: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. Purpose : This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. Material and methods: The color differences (${\Delta}E^*$) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture linears(Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Dura $Base^{(R)}$, Sofreliner $MS^{(R)}$) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods distilled water, and $L^*$, $a^*$, $b^*$ values were measured for the color difference(${\Delta}E^*$), on the 1st, 7th, and 28th day with spectrophotometer. Result and conclusion : 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner $MS^{(R)}$ of 1st day after immersion(p<0.05). There were significant differences between samples in Sofieliner $MS^{(R)}$ and Ufi Gel $SC^{(R)}$ of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-$B^{(R)}$ of 28th day after immers ion(p<0.05). 2. In red pepper pastes, ${\Delta}E^*$ values of Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Sofrelinev $MS^{(R)}$ weve higher than 3.3. Those values were not clinically acceptable. In soy sauces, ${\Delta}E^*$ values of all denture liners were lower than 3.3. ${\Delta}E^*$values of Ufi Gel $SC^{(R)}$ were higher than those of other denture liners 3. Based on the above results , red pepper paste causes more discoloration than soy sauce.