• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.259-262
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• 1997

The microstructures of soybean milk curds, prepared by different coagulation methods, were observed by the scaning electron microscope. Th curd coagulated by theaddition of bacerial soybean mil clotting enzyme showed little textural changes and gave smoother gel than those prepared either by lactic acid fermentation using Streptococcus thermophilus or by the addition of CaSO$_4$. The curds obtained by lactic acid fermentation and by the addition of inorganic salt exhibited three dimensional network structure which indicated harder gel than that prepared by soybean mil clotting enzyme.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.300-304
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• 1996

Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.218-221
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• 2004

Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

• Food Science and Preservation
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• v.9 no.3
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• pp.292-297
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• 2002

This studies were carried out to investigate the effect of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Prunus mums Sie. extract inhibited the growth of homofermentative lactic acid bacteria and heterofermentative lactic acid bacteria isolated from kimchi. In early storage stage, the pH of Prunus mume Sie. extract added kimchi(PEAK) was lower than that of control. The pH of PEAK was higher than that of control after 25 days of fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria of the PEAK were lower than that of control during fermentation. The sensory quality of 1% PEAK was similar to control at 10 days of fermentation But overall acceptability of 3% PEAK decreased compare with l% PEAK.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.1148-1161
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• 2016

Lactobacilli are universally recognized as probiotics that are widely used in the adjuvant treatment of inflammatory diseases, such as vaginitis and enteritis. With the overuse of antibiotics in recent years, the lactobacilli in the human body are killed, which could disrupt the microecological balance in the human body and affect health adversely. In this work, cephalosporin-resistant Lactobacillus casei RL20 was obtained successfully from the feces of healthy volunteers, which possessed a stable genetic set. However, the shortage of lactic acid (72.0 g/l at 48 h) by fermentation did not meet the requirement for its use in medicine. To increase the production of lactic acid, the functional genes pfk and glk were introduced into the wild strain. A yield of 144.2 g/l lactic acid was obtained in the transgenic L. casei RL20-2 after fermentation for 48 h in 1 L of basic fermentation medium with an initial glucose concentration of 100 g/l and increasing antibacterial activity. These data suggested that L. casei RL20-2 that exhibited a high yield of lactic acid may be a potential probiotic to inhibit the spread of bacterial infectious diseases and may be used for vaginitis therapy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1425-1430
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• 2007

This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.488-494
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• 1999

Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and $20^{\circ}C$. Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at $10^{\circ}C$. Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.