• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1449-1455
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• 2006

Raw oysters were treated at $10^{\circ}C$ and $22^{\circ}C/350$ Mpa/15 min, and microbial counts and quality were measured during storage of 14 days at $10^{\circ}C$. Total viable cell count (TVCC) in untreated oyster increased greatly during storage from starting inoculum of $1.6\times10^2\;CFU/mL$, and reached to $5.6\times10^2\;CFU/mL$ after 4 days of storage. TVCC of the pressure-treated was about $10^1\;CFU/mL$ right after high hydrostatic pressure treatment and increased slowly during storage, and about $10^3\;CFU/mL$ even after 7 days of storage. Lactic acid bacteria count (LABC) in the untreated was increased greatly during storage from starting inoculum of $3.3\times10^3\;CFU/mL$ at 3 days of storage and $7.2\times10^4\;CFU/mL$ after 4 days of storage. LABC in the pressure-treated was detected only after 5 days of storage, and about $10^2\;CFU/mL$ after 8 days of storage. The pH of the untreated was 6.19 and decreased gradually during storage, and 5.83 after 4 days of storage. The pH of the pressure-treated showed little change during storage, and 6.07, 6.03 and 5.82 after storage of 4, 8 and 14 days, respectively. Volatile basic nitrogen (VBN) in the untreated was 16.8 mg%, and maintained almost constant until 1 day of storage, and then increased suddenly, and 30.1 mg% after 4 days of storage. VBN of the pressure-treated stayed unchanged during storage, and about 20 and 23 mg% even after 4 and 8 days of storage, respectively. Hunter $L^*,\;a^*\;and\;b^*$ values were increased until 2 days of storage and then showed no change during storage. Demerit score was the lowest in the thawed raw oyster, and then in the increasing order of the pressure-treated (4 day and 8 day storage) and the untreated (4 day storage).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

• Food Science and Preservation
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• v.24 no.8
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• pp.1067-1078
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• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Food Science and Preservation
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• v.24 no.1
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• pp.125-133
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from $168.1{\mu}g/mL$ at 10 days to $115.97{\mu}g/mL$. However the content of gallic acid increased from $18.52{\mu}g/mL$ to $95.07{\mu}g/mL$ during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (${\cdot}OH$), 85.42% (${\alpha}$-glucosidase), 52.12% (${\alpha}$-amylase), and 53.66% (pancreatic lipase), respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.233-238
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• 2004

Foxtail Millet Takju was treated with heat ($65^{\circ}C/30\;min$) (HT) or high hydrostatic pressure ($27^{\circ}C/400\;MPa/10\;min$) (PT), and changes in microbial count, enzyme activity, and quality were determined during 30-day storage at 10 and $25^{\circ}C$. Total viable cellcount remained constant, while lactic acid bacteria and yeast were not detected in HT and PT Takjus. Relative activities of ${\alpha}-amylase$ in PT Takju significantly increased by 169.7% at 3 days storage, then decreased to 137.7 and 68.7% at 10 and $25^{\circ}C$, respectively, at 30 days. Relative activities of glucoamylase in HT Takju showed reversible change, and were 36.5 and 54.3% at $10\;and\;25^{\circ}C$, respectively, at 30 days storage. Activities in PT Takju increased with storage period, 158.2% at 30 days storage at $10^{\circ}C$. Titratable acidity in untreated Takju increased, while those in HT and PT Takjus remained almost constant during 30 days storage. Reducing sugar content in untreated Takju showed no change, while that in HT Takju increased gradually, reaching 2.9% at 30 days, whereas that in PT increased sharply after 3 days, reaching 4.8% at 30 days. Sensory evaluation showed sourness and bitterness were low, and sweetness and overall acceptance were high in PT Takju after 30 days storage at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.217-223
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• 1979

The present study was to investigate the effect of sugars on the psychrophillic spoilage in ground meat. The obtained results were summarized as follows: 1. The minimum pH values for the ground beef containing 2, 5 and 10 % glucose were 5.25, 5.15 and 4.5, respectively. For the ground pork, the respective values were 5.1, 4.45 and 4.1. 2. Total aerobes, coliform, lactic acid bacteria and lactobacillus counts per gram for the control and 2% glucose-contained ground beef after 9 days for storage at $5^{\circ}C$ were $8.3{\times}10^9vs\;6.0{\times}10^7,\;3.5{\times}10^5vs\;2.4{\times}10^3,\;5.8{\times}10^7vs\;4.7{\times}10^6$ and $3.6{\times}10^5vs\;4.2{\times}10^6$ respectively. For the ground pork, the respective values were $1.2{\times}10^{10}vs\;7.8{\times}10^8,\;3.4{\times}10^5vs\;3.1{\times}10^4,\;5.5{\times}10^7vs\;4.5{\times}10^6$ and $3.3{\times}10^5vs\;3.7{\times}10^5$. The glucose-added ground meat showed higher counts than those of the controls only in the case of lactobacillus without any apparent adverse effects. 3. The length of storage time until the depletion of added glucose was 12, 16 and 28 days for the 2, 5 and 10 % glucose contained ground beef and 9, 16 and 30 days for the ground pork, respectively. pH did not start to increase until the added glucose was depleted completely. 4. The addition of glucose extended significantly the average shelf-life of ground beef at refrigeration condition $(5^{\circ}C)$. The extended shelf-life over the control was 7, 9 and 12days for the 2, 5 and 10 % glucose contained ground beef and 8, 10 and 12 days for the respective ground porks. 5. Although the addition of disaccharides (maltose, lactose, saccharose) lowered the pH of ground meat, the extension of shelf-life as seen in glucose treatment was not affected. In fact, the higher the concentration of added disaccharides was, the greater the degree of putrefaction occurred.

• Journal of Life Science
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• v.26 no.6
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• pp.689-697
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• 2016

Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10⁸ and 6.5×10⁵ CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.351-359
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• 2014

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.