• 한국자원식물학회지
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• 제22권5호
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• pp.438-445
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• 2009

경산반시'를 8월 1일에 수확하여 신선한 즙액, $4{\sim}6^{\circ}C$에서 6개월간 저장한 것 및 상온에서 6개월간 발효시킨 것(발효액), 그리고 감식초의 특성과 항균성을 조사하였다. 명도를 나타내는 $L^*$값은 감식초가 43.5로 다소 밝은데 비해 신선한 즙액과 발효액은 각각 33.1과 33.3으로 다소 낮은 경향을 나타내었다. 신선한 즙액, 발효액 및 감식초의 무기물 함량은 전반적으로 K($1696{\sim}2,880\;mg$/100 g), Ca($166.7{\sim}417.9\;mg$/100 g), Mg($203.9{\sim}214.4\;mg$/100 g), P($37.9{\sim}109.8\;mg$/100 g), Na($13.2{\sim}23.3\;mg$/100 g), Fe($8.4{\sim}14.2\;mg$/100 g) 순으로 많았다. 그람양성균에 대한 항균효과는 발효액과 감식초에서 저해환이 $16.0{\sim}35.0\;mm$로 높게 나타났다. 그람음성균에 대한 항균효과는 신선한 즙액에서 $9.0{\sim}9.5\;mm$의 저해환을 나타낸 반면에 저온 저장한 즙액은 $15.0{\sim}21.0\;mm$, 발효액에서는 $22.0{\sim}23.0\;mm$, 감식초에서는 $9.0{\sim}35.0\;mm$을 나타내었다. 발효액으로 염색한 면직물의 색상은 YR계열을 나타내었으며, 항균성은 78.5% 이상의 정균율을 나타내었다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) 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. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• 한국미생물·생명공학회지
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• 제17권4호
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• pp.403-406
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• 1989

To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.

• Natural Product Sciences
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• 제23권1호
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• pp.16-20
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• 2017

In a continuing study of the fermented noni (Morinda citrifolia) juice exudates, five compounds, heptanyl $2-O-{\beta}-{\small{D}}-xylofuranosyl-(1{\rightarrow}6)-{\beta}-{\small{D}}-glucopyranoside$ (1), n-butyl ${\beta}-{\small{D}}-glucopyranoside$ (2), (1S)-(3-ethenyl-phenyl)-1,2-ethanediol (3), (2S)-2-hydroxybutanedioic acid (4), and daucosterol (5) were isolated from the buthanol partition of the extract. The structures of the isolates were identified by 1D and 2D NMR, and MS experiments, as well as by comparison of their data with the published values. Among the isolates, compounds 1 - 3 were isolated for the first time from the plant species. The isolated compounds were evaluated for their cancer chemopreventive potential based on their ability to inhibit nitric oxide (NO) production and tumor necrosis factor alpha ($TNF-{\alpha}$)-induced $NF-{\kappa}B$ activity, and quinonone reductase-1 (QR1)-inducing effect.

• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.96-100
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• 2001

Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

• 한국식품영양학회지
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• 제32권3호
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• 한국축산식품학회지
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• 제35권4호
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• pp.479-485
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• 2015

This experiment investigated whether yogurt containing fermented pepper juice (FPJY) affects cholesterol level in high fat and high cholesterol diet (HFCD) fed rat. Twenty five Sprague-Dawley male rats of 7 wk were divided into 5 groups, and fed following diets for 9 wk; CON (control diet), HFCD (HFCD), PY (HFCD supplemented with 2% of plain yogurt), LFY (HFCD supplemented with 2% of FPJY), and HFY (HFCD supplemented with 5% of FPJY). In the LFY group, hepatic total lipid level decreased significantly compared to the HFCD group (p<0.05). Serum HDL cholesterol level tended to increase and hepatic total cholesterol level decreased and were comparable to the CON group (p>0.05). In HFY group, body weight and hepatic total lipid level significantly decreased over the HFCD group (p<0.05). Serum and hepatic total cholesterol level, kidney, and body fat weights decreased, and were compared to the CON group (p>0.05). Liver weight decreased as FPJY content was increased. Results suggested FPJY would inhibit organ hypertrophy and accumulation of body fat, hepatic lipid, and cholesterol in HFCD fed rat.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.469-476
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• 2008

복숭아를 원료로 하여 항돌연변이원성이 강한 것으로 알려진 L. plantaum KLAB21 균주에 의한 젖산발효 주스의 제조 가능성과 젖산발효 특성을 조사하였다. 젖산발효에 미치는 온도의 효과를 조사한 결과 $37^{\circ}C$에서 25, 30, $40^{\circ}C$에서 보다 더욱 높은 생균수의 증가와 적정산도를 나타내었다. 살균하지 않은 복숭아 주스보다는 저온에서 살균한 주스가 젖산발효에 더욱 적합한 것으로 나타났다. 또한 L. plantaum KLAB21 균주 단독발효의 경우가 L. plantaum KLAB21 및 L. mesenteroides 두 균주의 혼합발효 경우보다 젖산발효가 큰 차이는 없었으나 다소 양호하였다. 발효시간에 따른 젖산발효 특성을 조사한 결과 발효 3일 동안에 대부분의 환원당이 소모되었으며 발효 3일 후 9.2 log cfu/mL로서 가장 높은 생균수를 나타낸 후 발효가 진행되면서 생균수는 오히려 감소하여 5일 후에는 8.4 log cfu/mL을 나타내었다. 발효 중 적정산도는 초기에 급격히 증가하였으나 점차 증가폭이 둔해졌으며 발효 5일 후의 적정산도는 1.98%이었다. pH는 발효가 진행되면서 초기 3.9에서부터 발효 5일 후에는 3.1까지 감소하였다. 발효 주스의 유기산 조성은 발효 전 복숭아 주스에서는 전혀 검출되지 않았던 젖산이 1.236.1mg%로 전체 유기산의 약 56.6%를 차지하여 가장 높았으며 발효 전 검출되지 않았던 갈락투론산은 발효 후 840.5mg%로서 전체 유기산의 38.5%를 차지하였다. 또한 92.3mg%의 사과산과 소량의 구연산 및 초산이 검출되었다. S. enterica serovar Typhimurium TA100을 사용하여 발효 주스 원심분리 상징액 $100\;{\mu}L$의 항돌연변이 활성을 조사한 결과 MNNG(N-methyl-N'-nitro-N-nitrosoguanidine)에 대하여 97.7%, NPD(4-nitro-O-phenylenediamine)에 대하여는 58.3%의 활성을 나타내었다.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.