• Applied Biological Chemistry
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• v.10
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• pp.33-38
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• 1968

In order to determine proper conditions for the manufacture of canned Kimchi, a heat resistant lactic acid bacteria, the most acid producable strain, was isolated and identified as Lactabacillus plantarum. D-value for the isolate was calculated at 3 from a thermal death curve made at $60^{\circ}C$. The effects of acidity of Kimchi and the amount in a can, and the ratios of solid-liquid, were investigated. The most suitable time for sterilization with a type of can was determined as 25.2 minutes at $85^{\circ}C$. However in the period of heat treatment the quality was badly affected and this fact made desirable introducing of a adequate preservative additives into the manufacture of canned Kimchi.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.319-326
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• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.116-122
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• 1977

The volatile flavor components of Kimchis were identified and the volatiles of fermented Kimchis (1.29% NaCl and 4.89 NaCl) were compared with those of raw Kimchi (1.29% NaCl). After the existence of carbonyls and sulfur compounds were confirmed by precipitation method, vacuum distillation was carried out to collect the volatiles of Kimchis in traps submerged in ice+salt, dryice-acetone and liquid N, respectively. The volatile flavor components were identified by GLC. The results were; 1. 17 volatile flavor components of Kimchis were identified by comparison of retention time with those of known compounds and acetaldehyde, acetone, ethanol, ethyl sulfide were positively identified by m.p., IR, UV, TLC. etc. 2. Ethanol was the most abundant volatiles of Kimchis and the content was much higher in fermented low salt Kimchi than in unfermented low salt Kimchi. 3. On the contrary, acetaldehyde and volatile sulfur compounds were reduced in fermented Kimchis, especially in fermented low salt Kimchi.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.897-910
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• 2018

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.

• Korean Journal of Environmental Agriculture
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• v.32 no.2
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• pp.128-135
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• 2013

BACKGROUND: This study was performed to develop a single residue analytical method for new herbicide metazosulfuron in crops. METHODS AND RESULTS: Brown rice, apple, mandarin, Kimchi cabbage and soybean were selected as representative crops, and clean-up system, partition solvent and extraction solvent were optimized. Instrumental limit of quantitation (ILOQ), linearity of calibration curve and method limit of quantitation (MLOQ) were determined based on the chromatography and whole procedures. For recovery tests, brown rice, apple, mandarin, Kimchi cabbage and soybean samples were macerated and fortified with metazosulfuron standard solution at three levels (MLOQ, 10 MLOQ and 100 MLOQ). And then those were extracted with acetonitrile, concentrated, and partitioned with ethyl acetate. Then the extracts were concentrated again and cleaned-up through $NH_2$ (aminopropyl) SPE cartridge with acetone : dichloromethane (1% acetic acid) (20 : 80, v/v) before concentration and analysis with HPLC. CONCLUSION(S): ILOQ of metazosulfuron was 2 ng (S/N${\geq}$10) and good linearity was achieved between 0.05 and 12.5 mg/Kg of metazosulfuron standard solutions, with coefficients of determination of 0.9999. MLOQ was 0.02 mg/Kg. Good recoveries from 74.1 to 116.9% with coefficients of variation (C.V.) of less than 10% were obtained, regardless of sample type, which satisfies the criteria of Korea Food and Drug Administration (KFDA). Those results were reconfirmed with LC-MS (SIM). The method established in this study is simple, economic and efficient to be applied to most of crops as an official and general method for residue analysis of metazosulfuron.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of Applied Biological Chemistry
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• v.59 no.2
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• pp.149-154
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• 2016

An endophytic bacterial strain was isolated from kimchi, a Korean traditional fermented Brassica campestris and identified as Bacillus subtilis MJMP2 based on the 16S rRNA sequence. This strain showed strong antagonistic activity against Xanthomonas oryzae pv. oryzae (Xoo) KACC10331, the pathogen of bacterial rice blight disease, as well as activity against some other rice phytopathogenic fungi. The active compound was purified through size-exclusion chromatography and preparative High-performance liquid chromatography. The molecular weight was determined as m/z 1043 by mass spectroscopy, which is identical to that of iturin A. Furthermore, a crude extract from the culture supernatant of Bacillus subtilis MJMP2 showed inhibitory activity against rice blight disease in both a rice leaf explant assay and a pot assay. The crude extract also enhanced the length of roots of Arabidopsis thaliana. These results suggest that the strain Bacillus subtilis MJMP2 could be used as a biological agent to control rice blight disease.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1322-1326
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• 2008

Tannase catalyzes the hydrolysis of gallic acid esters and hydrolysable tannins. Twenty-two Lactobacillus strains with tannase activity were isolated from 7 types of kimchi. A polymerase chain reaction-based assay targeting the recA gene assigned all isolates to either Lactobacillus plantarum or Lactobacillus pentosus. The tannase activities of isolates measured in whole cells and cell-free extracts varied even within each species. The activities of the isolates varied with the assay method, but both methods indicated that isolate LT7 (identified as L. pentosus) showed the highest activity. The results of thin layer chromatography and high performance liquid chromatography, respectively, showed that tannic acid and gallic acid degraded to pyrogallol in resting L. pentosus LT7 cells. Therefore, the putative biochemical pathway for the degradation of tannic acid by L. pentosus implies that tannic acid is hydrolyzed to gallic acid and glucose, with the formed gallic acid being decarboxylated to pyrogallol. This study revealed the possible production of pyrogallol from tannic acid by the resting cell reaction with L. pentosus LT7.

• Journal of Microbiology and Biotechnology
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• v.9 no.3
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• pp.282-291
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• 1999

Lactic acid bacteria were isolated from Kimchi and screened for bacteriocin. A total of 99 strains showed antimicrobial activity when grown on solid media, yet only 10 showed antimicrobial activity in liquid media. Strain H-559, identified as Lactococcus lactis subsp. lactis, exhibited the strongest inhibitory activity and was active against pathogenic bacteria including Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus as well as other lactic acid bacteria. The antimicrobial substance produced by L. lactis subsp. lactis H-559 was confirmed to be a bacteriocin by the treatment of $\alpha$-chymotrypsin, and protease type Ⅸ and ⅩIV. The bacteriocin activity remained stable between pH 2.0 and pH 11.0 and during heating for 10 min at $100^{\circ}C$. The bacteriocin production started in the exponential phase and stopped in the stationary phase. L. lactis subsp. lactis H-559 showed the highest bacteriocin activity at a culture temperature of $25^{\circ}C$, and an inverse relationship between the bacteriocin productivity and mean growth rate at different culture temperatures was observed. The mean growth rate and bacteriocin productivity of L. lactis subsp. lactis H-559 increased as the initial pH of the media increased.

• Journal of Ginseng Research
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• v.34 no.4
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• pp.288-295
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• 2010

Ginsenosides are the principal components responsible for the pharmacological and biological activities of ginseng. Ginsenoside Rd was transformed into compound K using cell-free extracts of food microorganisms, with Lactobacillus pentosus DC101 isolated from kimchi (traditional Korean fermented food) used for this conversion. The optimum time for the conversion was about 72 h at a constant pH of 7.0 and an optimum temperature of about $30^{\circ}C$. The transformation products were identified by thin-layer chromatography and high-performance liquid chromatography, and their structures were assigned using nuclear magnetic resonance analysis. Generally, ginsenoside Rd was converted into ginsenoside F2 by 36 h post-reaction. Consequently, over 97% of ginsenoside Rd was decomposed and converted into compound K by 72 h post-reaction. The bioconversion pathway to produce compound K is as follows: ginsenoside Rd$\rightarrow$ginsenoside F2$\rightarrow$compound K.