• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.117-121
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• 2001

Changes in antioxidative activity and Angiotensin converting enzyme(ACE) inhibitory activity in juice prepared from Dolsan leaf mustard kimchi (DLMK) ar various fermentation temperatures were investigated. Antioxidative activity of juice from optimally ripened DLMK at 20 and 3$0^{\circ}C$ showed 80 and 83%, respectively. Juice from 10-day fermented DLMK at 3$0^{\circ}C$ showed 62% inhibitory activity against the ACE. In the juice fermented DLMK at 2$0^{\circ}C$~3$0^{\circ}C$, physiological activity was higher than that of the 4~1$0^{\circ}C$. In particular, optimally ripened DLMK at 3$0^{\circ}C$ showed the highest physiological activity. The physiological activity in DLMK juice at the fermentation period increased significantly with an increase in the growth of microbes. Consequently, a maximum physiological activity was shown at the maximum cell number. These results suggest that the microorganisms in DLMK juice would play an important role in the physiological activity.

• 한국식품영양학회지
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• 제28권1호
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• pp.16-23
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• 2015

본 연구는 대봉감을 이용한 다양한 가공제품 개발을 목적으로 김치 유산균을 활용하여 발효음료 제조기술을 확립하고, 감의 이용성을 확대하고자 실시하였다. 대봉감과 정제수의 1:3 희석액에 당원으로 쌀엿을 첨가하고, 저온살균한 후 L. buchneri BK-1 유산균으로 발효를 진행하였을 때 총산 생성능이 0.75%로 높고, 유산균 생균수가 $1.9{\times}10^8CFU/mL$ 수준으로 많았다. 쌀엿 첨가량이 많을수록 총산도는 증가하였는데, 신맛이 너무 강하지 않은 $10^{\circ}Brix$ 수준으로 쌀엿을 첨가하는 것이 기호도 향상에 좋은 것으로 조사되었다. 유산균 종류별 발효 결과, L. buchneri BK-1와 P. inopinatus BK-3 두 유산균을 이용하여 발효를 진행함으로써 총산 생성이 0.80~0.83%로 우수하고 유산균 수가 $2.7{\times}10^8{\sim}5.1{\times}10^8CFU/mL$ 수준으로 많은 음료를 제조할 수 있었다. L. buchneri BK-1 유산균을 이용하여 $30^{\circ}C$에서 발효 시 적정 발효기간은 음료의 신맛이 너무 강하지 않은 총산도 0.60% 미만인 약 4~5일이었다.

• 현장농수산연구지
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• 제25권4호
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• Journal of Nutrition and Health
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• 제15권2호
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• pp.91-97
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• 1982

In order to study the effects of commercial fermented milk and Lactobacillus juice on the growth and on blood composition of albino rats, these beverages were administered orally everyday and compared with the control rats. Experimental rats gained weight significantly compare with the control rats within the first week, but the body weights were comparable with the control during the next three weeks. WBC count was increased slightly in the experimental groups, but RBC count, hemoglobin and total serum protein contents were almost the same as that of the control group during the period. Fermented milk was effective in food efficiency ratio and fermented milk and lactobacillus juice were not influenced on any of internal organs weight.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.231-236
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• 2017

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

• 한국융합학회논문지
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• 제13권3호
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• pp.345-352
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• 2022

복숭아의 부가가치를 높이고 과잉 생산된 복숭아를 활용하기 위해서는 다양한 형태로 복숭아 원료를 개발할 필요가 있다. 본 연구에서는 4종류 즙(생과원액, 냉장생즙, 중탕즙, 냉동퓨레)으로 제조한 4종류 전통발효식초의 특성을 비교·분석하여 식초 원료로서 즙의 활용가치를 알아보았다. 본 연구에서 제조한 4종류 발효식초의 당도(6.20~6.50°Brix), 총산도(5.25~5.61%), 산도pH(3.42~3.74) 및 초산 함량(48.81~54.29 mg/mL)은 기존 전통발효식초들과 유사하였다. 그러나 총페놀 및 플라보노이드 함량은 냉장생즙 및 중탕즙으로 제조한 식초가 월등히 높은 것으로 나타났다. 따라서 복숭아 전통발효식초를 제조하기 위한 원료로 중탕즙 및 냉장생즙이 매우 적합하며, 특히 페놀 및 플라보노이드 함량이 높은 중탕즙은 고부가가치 기능성 식품 소재로도 활용 가능함을 확인하였다. 본 연구결과는 고부가가치 복숭아 원료를 개발하는데 중요한 지침이 될 것으로 사료된다.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.330-337
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• 2016

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at $37^{\circ}C$. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.448-455
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• 1999

Leuconostoc mesenteroides와 Lactobacillus brevis, Lactobacillus fermentum을 무주스에 starter로 0.3%(106 cfu/$m\ell$)첨가하여 $25^{\circ}C$에서 7일, 15$^{\circ}C$에서 20일, 5$^{\circ}C$에서 36일동안 숙성하면서 단독, 또는 혼합 배양에 의한 무주스의 가공특성을 조사하였다. 무주스를 $25^{\circ}C$에서 숙성할 경우 유산균수는 혼합배양이 단독배양보다 높게 계수 되었으나 낮은 온도 (15~5$^{\circ}C$)에서는 접종균주에 따라 증감의 차이는 있으나 starter의 첨가효과가 거의 없는 것으로 나타났다. 유산균을 접종한 경우 접종 균주에 따라 다소 차이는 있으나 비휘발성 유기산, 아스코르브산 함량이 접종하지 않은 무주스에 비해 높게 나타났다. 단독 및 혼합배양한 각각의 무주스를 가장 맛있는 상태 (적숙기)에서 차이식별검사를 실시한 결과 군덕내와 생무맛을 제외하곤 5% 수준에서 유의적 차이가 있었으며, 기호도 검사결과 Lactobacillus brevis와 Leu. mesenteroides로 $25^{\circ}C$에서 혼합 배양한 무주스가 가장 높은 점수를 얻었으며, 시중에 유통중인 동치미보다도 높은 점수를 얻어 starter 이용한 무주스의 제조는 동치미의 맛을 지니면서도 품질이 우수하여 상품성이 높을 것으로 기대된다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.