• 한국축산식품학회지
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• 제20권1호
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• pp.21-29
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• 2000

This study was carried out to investigate the fermentation characteristics and storage of set-type yoghurt added mugwort extracts(AME) such as pH, growth of lactic acid bacteria, number of viable cells, viscosity, and sensory characteristics during 24 hours fermentation and 15 days storage. Addition of mugwort extracts was grown rapidly of lactic acid bacteria rather than that of control and also 4 or 8% AME groups were grown similar to control. The drop of AME pH of broth was less compared with control during incubation of lactic acid bacteria. The growth of lactic acid bacteria during incubation of AME yoghurt was not different of viable cell count between AME group and control in beginning time, but the viable cell count of AME groups were increased depended opon addition quantity of AME in ending time. Addition of mugwort extracts was not affect on pH change during yoghurt fermentation and increased a lactic acid bacteria number as well as no effect of yoghurt fermentation in ending time. The viscosity of yoghurt was almost not changed 3 hours after yoghurt mix and increased rapidly 6 hours after yoghurt mix. Although control and 0.5% AME group showed maximum viscosity at 18 hours of fermentation, 1 and 2% AME group showed linear increase until 24 hours of fermentation. Mugwort did not affect pH and viable cel number of lactic acid bacteria during 15 days storage 24 hours after fermentation. Sensory evaluation of the AME yoghurt showed that flavour, texture and acid taste were not affected by addition of mugwort. However, the appearance and taste were dropped by addition of mugwort.

• 한국식품영양학회지
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• 제34권6호
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• Journal of Biosystems Engineering
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• 제30권4호
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• pp.249-253
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• 2005

This study was carried out to develop enzyme biosensor for lactic acid bacteria. Lactic acids produced by lactic acid bacteria (LAB) was measured and good correlation $R^2=0.98$ between LAB count and lactic acids concentration was found. Hydrogen ion produced by L-lactate dehydrogenase (L-LDH) was measured by a potentiometer. Glutamic-pyruvic transminase (GPT) was used for eliminating inhibitor in the reaction. Polyacrylamide gel was used for immobilizing matrix of the sensor. The biosensor was tested and showed good feasibility with $R^2=0.99$ on validation.

• 한국식품영양학회지
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• 제26권4호
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• pp.678-684
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• 2013

오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장을 억제하는 것으로 확인되었다.

• 한국조리학회지
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• 제11권2호
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• pp.91-109
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• 2005

The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at $10^{\circ}C$ for 46 days. The changes of pH on Dongchimi used different kinds of water decreased in all samples during fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi used Cho Jung Carbonated Natural water arrived slowly at best tasting condition(0.3~0.4 point) compared with other conditions. The changes of salt content were ranked high one by one , Cho Jung Carbonated Natural water>purified water>distilled water during fermentation period. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test conditions for 12 days of fermentation. Vitamin C content was measured high in Dongchimi used Cho Jung Carbonated Natural water during the fermentation period. Because calcium content was high in carbonated natural water, carbonated natural water had the highest calcium content during the fermentation period. The changes of lactic acid bacteria count showed the highest price at all experimental groups in 15 days of fermentation, but those of Dongchimi used Cho Jung Carbonated Natural water showed the highest price in 19 days of fermentation.

• 한국미생물·생명공학회지
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• 제35권3호
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• pp.210-219
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• 2007

본 연구는 제주도 자생식물 4종(Microlepia marginata panzer Christ., Prunella vulgaris. aleutica Fernald, Perilla-frutescens var. japonica Hara., Gleichenia japonica Spreng)을 부위별로 나누어 각 부위를 열수 추출하여 각 추출액을 농도별로 첨가하여 E. faecitum KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 균종에 대한 생육조건 및 배양액을 가지고 어류 질병 미생물에 대한 항균활성 및 DPPH 라디칼 소거활성 및 Hydroxyl radical 소거활성을 조사하였다. 자생식물 추출액을 농도별로 첨가하여 4종의 lactic acid bacteria를 72시간 배양하면서 생육활성을 보았을 때 10%를 첨가하여 48시간 배양하였을 때가 가장 좋은 생육 조건임을 알 수가 있었으며, 또한 lactic acid bacteria 생육시 자생식물 추출물 첨가가 lactic acid bacteria 증식에 효과가 있음을 나타내었다. DPPH 라디칼 소거활성에서는 꿀풀 잎 추출물을 10% 첨가하여 배양하였을 때 합성 항산화제인 BHA(90%)와 BHT(81%) EDA를 비교하였을 때 BHA와 유사하거나 조금 높은 활성을 BHT보다는 높은 라디칼 소거활성을 나타내었다. Hydroxyl radical 소거활성은 5% 자생식물 추출물을 첨가한 배양액에서부터 BHT보다 높은 소거활성을 나타내기 시작하여 10%를 첨가한 배양액에서는 BHA보다 높은 소거 활성을 나타내었다.

• 한국초지조사료학회지
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• 제35권3호
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• pp.207-211
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• 2015

The objective of the study was to measure the beneficial effects of lactic acid bacteria (LAB) inoculation on the nutritive value of oat silage collected from thirteen regions in the Republic of Korea. The contents of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF) and crude ash (CA) were slightly lower in LAB inoculated silage when compared with the control silage, whereas inoculation of LAB resulted in increased total digestible nutrient (TDN). Higher number of LAB, but lower count of yeast and fungi indicated the effectiveness of the LAB inoculation on oat silage fermentation. LAB inoculation resulted in low pH silage, which may prevent undesirable microbial growth. The LAB inoculation promoted lactic acid dominant fermentation with marginal levels of acetic acid and butyric acid in oat silage. These data suggest that the LAB inoculation may preserve oat silage at better quality for ruminant animal production.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.365-365
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• 2017

Yogurt is a food produced by bacterial fermentation of milk and the bacteria used to make it are known as "yogurt cultures". Most of them belong to probiotics such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Domestic fermented milk market is increasing and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial semisolid type yogurt. We collected 20 types of commercial yogurt at local markets. Physicochemical properties including pH, sugar content, acidity, viscosity and microbial characteristics of lactic acid bacteria counts were measured. The yogurt showed pH 4.5, 7.4~18.1% of sugar contents, 0.6~1.3% of total acids and 282~748 cP of viscosities. In the microorganism populations, lactic acid bacteria count were 6.5~11.5 Log CFU/mL and anaerobic lactic acid bacteria count were 7.2 ~ 11.1 Log CFU/mL. The quality characteristics were different depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts which are useful information about identifying new trends in domestic fermented milk industry.

• 동아시아식생활학회지
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• 제10권5호
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• pp.419-424
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• 2000

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

• 한국축산식품학회지
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• 제35권4호
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• pp.421-430
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• 2015

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.