• The Korean Journal of Mycology
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• v.40 no.4
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• pp.244-253
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• 2012

The effect of fermented Rhus verniciflua stem bark (FRVSB) extract on the microbial count, enzyme activity, concentrations of free amino acids and organic acids, and physiochemical properties of doenjang (soybean paste) was evaluated during brine fermentation. The FRVSB extract increased the total free amino acid concentration by 1.3-3.1-fold on the $42^{nd}$ day of brine fermentation. After the filtration of brine, the following microbial counts were obtained in the doenjang: bacteria, $0.3{\times}10^8-12.0{\times}10^8$ cfu/g; mold, $3.0{\times}10^4-21.0{\times}10^4$ cfu/g; yeast, $1.0{\times}10^4-2.0{\times}10^4$ cfu/g; Escherichia coli, not detected; and Bacillus cereus, $3.0{\times}10^2-25.0{\times}10^2$ cfu/g. The FRVSB extract addition enhanced the protein and starch degrading activity by 13.8-26.0% and 16.1-35.1%, respectively. The extract increased the total free amino acid content by 1.4-3.0-fold. Lactic acid, acetic acid, and pyroglutamic acid were the predominant organic acids in doenjang. Moreover, the proximate composition, pH, moisture, ash, salt, and amino nitrogen content were increased.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.169-175
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• 2012

Five kinds of selective media, such as mannitol salt agar (MSA), Baird-Parker agar (BPA), Baird-Parker supplemented with rabbit plasma fibrinogen (BPA+RPF), CHROMagar Staphylococcus aureus (CSA), and Petrifilm Staph Express count system (Petrifilm), were compared to recommend the optimum selective media for isolation of Staphylococcus aureus from agricultural products. Seventy four target and non target bacteria were inoculated on five selective media to analyze sensitivity and specificity. In the recovery test of injured S. aureus cells, S. aureus was exposed to acid (1% lactic acid for 10 min), heat ($60^{\circ}C$ for 90s), and cold ($-20^{\circ}C$ for 1h) conditions. And artificially contaminated agricultural products (iceberg lettuce, green pepper, and cherry tomato) was enumerated on five selective media. The sensitivity of BPA+RPF, CSA, Petrifilm, MSA, and BPA were 100%, 100%, 100%, 90.5%, 90.5%, respectively. In addition, the specificity of BPA+RPF, CSA, MSA, BPA and Petrifilm were 100%, 100%, 84.6%, 75.0%, 67.3%, respectively. However, no difference among five selective media was observed in recovery on injured S. aureus cell and enumeration from agricultural products. This results suggest that BPA+RPF and CSA are the optimum media for detection of S. aureus from agricultural products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.223-228
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• 2011

Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation. Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution (2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath ($28^{\circ}C$). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose contents decreased with increasing fermentation periods. The succinic acid content was the highest among all the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber Makgeolli.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.161-166
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• 2003

This study attempted to fortify Kimchi with water extracts of shells of shellfishes (corb shell, short neck clam, taste clam, ark shell, top shell, oyster) as natural resource of calcium. Kimchi added with the shell extracts in 5% were fermented at 1$0^{\circ}C$ with measurements in chemical, microbiological and sensory qualities. Calcium content of shellfish shells before water extraction was in the range of 25.57~38.78%. Kimchi added with the extracts showed higher pH, lower acidity, lower total aerobic bacterial count and higher lactic acid bacteria count compared to control Kimchi without any addition. After 7 day fermentation the Kimchi added with the extracts also showed higher ash and calcium contents compared to control products (3.3~5.0 vs. 2.8~3.0% and 300~376 vs. 70~95 mg%). Kimchi with oyster shell extract gave the most pronounced effect in ash and calcium contents. The addition of extract made Kimchi crisper and less sourer oganoleptically. In the overall acceptability, the Kimchi fortified with the shell extracts were better than control after 14 day fermentation.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.3
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• pp.358-366
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• 2009

Lactic acid bacteria worked positively on gastrointestinal tract and oral environment. So I selected commercial five fermented milks and milk, and then I evaluated their effect of growth inhibition and biofilm formation of cariogenic bacteria, Streptococcus mutans. And also calculated the acidity, buffering capacity, concentration of Ca and P ion and pH change of those drinks. After adding S. mutans to fermented milks viable cell count of S. mutans in milk was not statistically different but those in all fermented milks were decreased as concentration of fermented milk increased. When I measured the amount of formed biofilm in 10% fermented milks and milk with S. mutans and compared with those without S. mutans, the amount was decreased in Active GG and Bulgaris while being increased in Tootee, Ace and milk(P<0.05). The fermented milk with the lowest pH value was E5(3.48${\pm}$0.01), and the highest was Bulgaris(4.19${\pm}$0.02). pH change of the fermented milks and milk with S. mutans was measured. The highest acid producing fermented milk was Bulgaris, and followed by Active GG, Ace, Tootee, E5, Milk. These results indicated that fermented milks had caries activity due to the value of initial acidity and acid producing capacity. But, concentrated fermented milks had the inhibitory effect against S. mutans, and also had high volume of Ca and P ion that protected teeth. So I suggest that they have positive effect on teeth.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.281-286
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• 2010

In this study, feeding fermented colostrum to Holstein calves was investigated to find out the effects on their growth and inhibition of diarrhea. The results of this study showed that the mixture of L. rhamnosus and E. faecium would be proper bacteria for fermentation of colostrum because of favorable odor, inhibition of coliform bacteria and high number of lactic acid bacterial count. Among the groups of calves fed 0, 5, 10 and 20% of fermented colostrums, average body weight gain for 28 days on feeding fermented colostrum were 16.6, 16.6, 17.4 and 18 kg, respectively showing that calves fed 20% fermented colostrum achieved the highest body weight gain. Occurrence of diarrhea due to feeding various levels of fermented colostrum was also recorded. Three calves out of 5 suffered diarrhea in 0%, 5%, and 20% group, on the other hand, all 5 calves suffered diarrhea in 10% group. Diarrhea persisted for durations were 2.7, 2.4, 4.0, and 2.4 days in 0, 5, 10, and 20% group, respectively. Fermented colostrum did not prevent the occurrence of diarrhea. In overall, addition of fermented colostrum above 10% level showed favorable effects in gaining body weight under the conditions of adding more portions of the fermented colostrum either for 14 days or longer feeding period of the fermented colostrum. On the other hand, fermented colostrum showed no beneficial effect in prevention of diarrhea in this study.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1140-1145
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• 1998

Low density polyethylene (LDPE) films incorporated with 1% antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix, were applied to modified atmosphere packaging of 200 g fresh strawberries. Plain LDPE film package, PVC wrap and perforative pinhole package of the film impregnated with 1% Rheum palmatum extract were also constructed for comparative purpose. All the packages were stored for 13 days at $5^{\circ}C$ and measured in package atmosphere, microbial count and quality attributes of the strawberry fruits. The antimicrobial LDPE films retarded the growth in total aerobic bacteria, lactic acid bacteria and yeast on the fruits, and resulted in significantly lower decay. The degrees of reduced microbial growth and fruit decay in the antimicrobial film packages were more pronounced, when applied by hermetical sealing to produce the modified atmospheres of low $O_2$ (<4.0%) and $CO_2$ concentrations with $6.3{\sim}9.0%$. The hermetically sealed packages of antimicrobial LDPE films also showed better retention of fruit firmness and did not give any negative effect on the physical and chemical qualities of strawberries.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1404-1408
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• 1998

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.743-749
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• 2012

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.