• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.263-269
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.942-946
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• 2004

This study aimed to examine the fermentation quality of a tropical Elephant grass (Pennisetum purpuereum) and temperate Italian ryegrass (Lolium multiflorum) forages ensiled additive of fermented juice of epiphytic lactic acid bacteria (LAB) and to determine what factor affects the fermentation characteristics of the crops. In both species cell walls neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents in silages were consistently decreased (p<0.05) with the addition of FJLB at ensiling more then Control treatment. The FJLB additive increased number of LAB (cfu) and lactate concentration in the silages in both species. The Control treatment without additive underwent a clostridial type of fermentation with traces of propionic, iso-butyric, n-butyric acids contents with higher (p<0.01) levels of volatile basic nitrogen (VBN %TN) and had appreciable decreased of nutrient in silages. FJLB treatment improved silage nutritive value with little contents of VBN %TN, ethanol and very small amount of dry matter (DM) and hemicellulose losses (p<0.05) between 2 to 5% and 7 to 3% respectively, in Elephant grass and Italian ryegrass species. The results in this study indicates that while among the factors affecting silage fermentation butyric type of fermentation was more pronounced in tropical elephant grass compared to the temperate Italian ryegrass, FJLB additive revealed a better silage fermentation products in both species.

• Korean Journal of Microbiology
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• v.53 no.4
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• pp.344-346
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• 2017

Lactobacillus plantarum is widely found in fermented foods and has various phenotypic and genetic characteristics to adapt to the environment. Here we report the complete annotated genome sequence of the L. plantarum strain JBE245 (= KCCM43243) isolated for malolactic fermentation of apple juice. The genome comprises a single circular 3,262,611 bp chromosome with 2907 coding regions, 45 pseudogenes, and 91 RNA genes. The genome contains 4 malate dehydrogenase genes, 3 malate permease genes and various types of plantaricin-synthesizing genes. These genetic traits meet the selection criteria of the strains that should prevent the spoilage of apple juice during fermentation and efficiently convert malate to lactic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1236-1243
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• 2010

The aim of this study was to screen lactic acid bacteria for the fermentation of garlic and to assess the increase in inhibitory activity of garlic fermented against antibiotic-resistant pathogens for use as an animal feed supplement. We screened 45 strains of lactobacillus for the fermentation of garlic. Of these strains, 23 showed similar growth rates with or without allicin. Cultures of the 23 strains were mixed with an equivalent amount of garlic juice and incubated overnight at $37^{\circ}C$. The three strains with the lowest pH values were Lactobacillus paracasei KCTC 3169, L5 strain, and L. reuteri SW. Garlic juice fermented by the L5 strain more strongly inhibited antibiotic-resistant pathogenic bacteria than L. paracasei KCTC 3169, L. reuteri SW, or garlic juice itself. By examining carbohydrate utilization, morphologic properties and 16S rRNA gene sequences, we identified the L5 strain as Pediococcus pentosaceus and deposited it in the name of P. pentosaceus KACC 91419 into the Korea Agricultural Culture Collection. To identify the antimicrobial compound from the garlic filtrate fermented by P. pentosaceus KACC 91419, we fractionated P. pentosaceus KACC 91419 culture on a C18 column and checked the antimicrobial activity of fractions A6 to A10. Only fraction A9 showed inhibitory activity on Staphylococcus aureus. Comparing the mass spectra of the fractions with and without antimicrobial activity, we observed a single dominant product ion (m/z 157.99) from the fraction showing antimicrobial activity. Its molecular mass (157.99) was 2 atomic mass units less than that of allicin (162.02). This suggests that allicin might be converted to its derivative, which has antimicrobial activity, during fermentation by P. pentosaceus KACC 91419.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.77-94
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• 2011

It is not clear to assume the history of dyeing by persimmon juice without an early knowledge of an accurate record. However, the beginning of persimmon dyeing in Korea is estimated to be around the $13^th$-$14^th$ century, even though there are no supporting records. On the other hand, there are definite records of persimmon dyeing in Japan from around the 17th century. Persimmon juice was originally used for fishing tools in both Korea and Japan, but upon entering the Modern Era it eventually transfigured into a dye for fabric. In Korea, persimmon-dyed fabrics were used for traditional clothing until it also became a popular choice for modern clothes in the 1990s. In Japan, persimmon juice was originally used for varnishing surfaces of household items, but it recently became a material for arts, crafts, and even apparels. The main difference between persimmon dyeing of the two countries is the presence and absence of the fermentation process. In Korea, persimmons are picked and water is immediately added to its juice to produce the dye. In contrast, Japan produces a fermented persimmon dye. As a result, in Korea the dye can not be preserved for long periods, whilst in Japan it is matured in the storage for 2-3 years. Today's pursuit of eco-friendliness and wellness has prompted an inclination towards natural material clothes. Therefore, it is necessary for both countries to push scientific research into improving the storage methods and colorfastness of persimmon-dyed products for the increase of use consumption in other areas of persimmon and arrowroot dyed fabrics, and the development of environment friendly materials.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.195-201
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• 2013

A lab-scale ensiling study was carried out to investigate the fermentation quality of water hyacinth (WH) supplemented with molasses, rice bran, as an absorbent, and an inoculant in the form of fermented vegetable juice and their combinations. After wilting the water hyacinths for 7 h to a dry matter (DM) content of 240 to 250 g/kg, the following treatments were applied: i) Control (C), WH only; ii) WH with sugarcane molasses at 40 g/kg WH (CM); iii) WH inoculated with fermented vegetable juice at 10 ml/kg WH (CI); iv) CM and CI (CMI) combined; v) WH with 150 g rice bran/kg WH (CA); vi) CA and CI combined (CAI); vii) CA and CM combined (CAM); and viii) CA, CM and CI combined (CAMI). After application of additives, the differently treated forages were mixed and ensiled in triplicates in 1,500-ml polyethylene jars. After ensiling for 3 d, pH values in all treatments, except C and CI, had decreased to approximately 4.0 and remained low till 14 d. After 56 d, pH had increased between 0.4 to 0.9 pH-units compared to those at 14 d. The ammonia nitrogen ($NH_3$-N) concentration ranged from an acceptable level in treatment CM (8 g/kg N) to a high $NH_3$-N value in treatment CMI (16 g/kg N). Lactic acid formation was higher in CI than in all other treatments. Butyric acid contents, which indicate badly fermented silages, were low in all silages (<2 g/kg DM). There were two-way interactions (p-values from <0.001 to 0.045) for almost all fermentation end-products and pH, except for the molasses${\times}$inoculant interaction on $NH_3$-N (p = 0.26). Significant 3-way interactions were found on all observed variables except for weight losses of silages. It is concluded that conserving wilted WH as silage for ruminants may be improved by the addition of molasses or rice bran.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Food Science and Preservation
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• v.16 no.6
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• pp.977-984
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• 2009

Campbell Early grapes, the major grape variety in Korea, contain 13 - 15% (w/v) sugar, which is lower than that appropriate for fermentation of red wine. Therefore, chaptalization with sucrose is usually used to increase the sugar level to an extent adequate to produce a wine containing about 12% (v/v) alcohol. In the present study, fermentation of freeze-concentrated Campbell Early grape juice at $25^{\circ}Brix$ was investigated using several industrial wine yeasts including Saccharomyces cerevisiae OC2, S. cerevisiae Fermivin, and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohol, total acid, and yeast viable counts were investigated. Alcohol content reached maximal levels after 9 days of fermentation, and was 12.6% (v/v) when the Fermivin strain was used and 13% (v/v) when each of the OC2 and W-3 strains was used. No significant between-strain difference was found, except for slightly slower alcohol production and sugar consumption, and a higher total acid content when strain OC2 was used. Changes in the yeast viable counts were similar during fermentation. The physicochemical characteristics of Campbell Early wine prepared using freeze-concentrated juice were investigated by measuring the levels of total phenolic compounds, organic acids, acetaldehyde, and minor alcohols and assessment of color values. Similar levels of soluble solids and total phenolic contents were observed in wines fermented by the three different strains, but a higher level of total acid was noted in OC2-fermented wine and a lower level of alcohol in Fermivin-fermented wine. The highest level of malic acid and the lowest level of lactic acid were detected in Fermivin-fermented wine. Although the wines showed variable levels of acetaldehyde and minor alcohols, the concentrations of these materials were much lower than those mandated by legal regulations promulgated by the Korean National Tax Service. Red and violet colors in OC2-fermented wine were darker than those of W-3-fermented wine. In sensory evaluation, W-3-fermented wine obtained the highest scores for color and flavor. However, the best taste score was reported for the OC2-fermented wine, whereas Fermivin-fermented wine was awarded the highest score in overall acceptance.