• Proceedings of the Korean Sanitation Conference
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• 2004.11a
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• pp.95-105
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• 2004

By the government policy, the number of school which is routing a school lunch system is increasing. Since school lunch play an important part of the basis of physical strength in high, middle and elementary schools. There are many arguments over the safety of the soy-sauce made from acid-hydrolyzate. We study public and private high, middle and elementary schools located in Uijeongbu-city and the northern Seoul area. As a result, it showed us that the using rate of commercial fermented soy sauce was $46.3\%$, which was the highest. Chemical soy sauce followed it on presenting $4l/8\%$ and acid-hydrolyzated soy sauce was$11.9\%$.

• Korean Journal of Microbiology
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• v.3 no.2
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• pp.9-14
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• 1965

The enzyme-producing potentials of industrially important strains of Aspergillus spp. were studied. Irradiation of three original isolates of Aspergillus oryzae to ultra-violet rays resulted in the production of mutants which differed from the parent riboflavin and vitamin $B_{12}$ in culture media. 1. Irradition three strains of Aspergillus oryzae to ultraviolet light produced mutants and two strains of them were selected for soy sauce brewing. 2. The two strains are the physiological mutants of Aspergillus oryzae. Both were found to have superior enzyme activity to their relatives. 3. Aspergillus oryzae UV-induced mutant 172-722 and 569-713 were more powerful than others in the production of riboflavin and vitamin $B_{12}$. The enzyme activity of these strain were high and decreased only slightly even in 20 percent solution of NaCl. 4. Aspergillus oryzae UV-induced mutant 172-722 had more powerful protease producibility in wheat bran media than in modified Czapek's solution. On the contrary, Aspergillus oryzae UV-induced mutant 569-713 had more powerful producibility of saccharogenic and dextrinogenic amylase in modified Czapek's solution than in mold bran. 5. Aspergillus oryzae UV-induced mutant 172-722 formed the spore rapidly and Aspergillus oryzae UV-induced mutant 569-713 did ordinarily. 6. It is found from the results that Aspergillus oryzae UV-induced mutant 172-722 is valuable material for the manufacture of soy sauce because of its high protease activity in 20 percent solution of NaCl. Aspergillus oryzae UV-induced mutant 569-713 is suitable for soy bean mash and for fermented red pepper sauce for its high saccharogenic and dextrinogenic amylase activity in 20 percent solution of sodium chloride.

• Food Science and Preservation
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• v.23 no.4
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• pp.516-521
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• 2016

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.494-494
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• 2003

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.498-498
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• 2003

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.505-505
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• 2003

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.271-271
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• 2005

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.488-492
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• 2001

To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at $2\~3$ months intervals during 18 months of fermentation. The hydrolytic degree increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the content of total and amino nitrogen increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.7\%\;to\;90.1\%$. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, aspartic acid, alanine, lysine, threonine in that order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.297-301
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• 2002

To investigate changes of components in salt-fermented blenny, Enedrias nebulosus sauce during fermentation, various chemical properties were examined at 2$\~$3 months intervals during 18 months of fermentation. The degree of hydrolysis increased sharply until 6 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $80.1\% to $90.5\%. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, alanine, lysine, valine, leucine in that order.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.541-546
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• 1992

In order to develop low salt fermented hen clam sauce with high stability, the effects of citric acid pretreatment and fermentation temperature were examined. The VBN contents of surf clam sauce treated with citric acid (SCA) were lower than those of control and the same sauces added alcohol at two temperature conditions ($5^{\circ}C$ and room temperature) during fermentation. The maximum $NH_2-N$ contents of control and SCA during fermentation at $5^{\circ}C$ were 501.3 and $618.4{\sim}691.6\;mg/100g$, respectively, and the pH of those showed $5.61{\sim}6.24$ and $2.43{\sim}3.21$. The total creatine contents of control and SCA, respectively, were $36.8{\sim}27.6\;mg/100g$ ranges. As the time of treatment with citric acid was longer, the degradation of ATP, ADP and AMP in the SCA was faster. In the control, the Ala content was $19.6{\sim}23.02%$ and was highest level among all free amino acids. As fermenting term was longer, among the free amino acids, Ala and Gly were large amounts in control and SCA, respectively, and Gly was slowly increased in SCA during fermentation. As the results of organoleptic test, the tastes of SCA showed good score than control.