• Journal of Microbiology and Biotechnology
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• 제25권5호
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• pp.559-568
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• 2015

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

• 한국축산식품학회지
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• 제33권3호
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• pp.377-389
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• 2013

Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

• 한국식품조리과학회지
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• 제19권4호
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• pp.521-528
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• 2003

This research was conducted to find the effects of the addition of kugija to the quality and conservativeness of Nabak kimchi. Kugija extract was prepared by boiling kugija fruits, at different ratios (1, 3, 5 and 7%; w/v) in water for 30 minutes. The changes in the sensory and microbiological properties of the Nabak kimchi were measured for 25 days, following the preparation at a uniform temperature of 10$^{\circ}C$, and compared to a control (distilled water without kugija). For the properties of acceptability, the Nabak kimchi treated with 3% kugija was evaluated as being best during the whole fermentation. The number of total cell counts and number of lactic acid microorganisms gradually increased to a maximum, and then decreased. It was the maximum for controlling and 1 % treatment on day 2, forand 3, 5 and 7% treatment on day 7. (Eds note: the highlighted sentence needs c1arification\ulcorner)This experimental study revealed the effect of kugija extract in enhancing the eating qualities on Nabak kimchi and retarding the fermentation over the initial seven days. The optimum levels of kugija extract on Nabak kimchi obtained through experiments was between 1 and 3% of the water content. Although 3% gave a better color, the fermentation-retarding effect and savory taste. The application of kugija extract could be domestically applied to improve the eating quality and the preservation of traditionally prepared Nabak kimchi.

• 한국미생물·생명공학회지
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• 제20권1호
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• pp.102-109
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• 1992

김치의 발효온도를 5, 20 및 $30^{\circ}C$로 달리하여 발효기간 중의 젖산균의 경시적인 변화를 선택배지를 이용하여 젖산균군별로 계수하는 방법으로 비교하고 이들 젖산균을 분리하여 형태적, 배양적 및 생리적 특징에 따라 동정하였다. Leuconostoc, Lactobacillus, Streptococcus 및 Pediococcus속의 각 젖산균의 경지적인 변화는 각 온도에 있어서 그 양상이 비슷하고 온도가 높을수록 빨리 진행되었다. 이들 중 Leuconostoc 및 Lactobacillus가 높은 분포를 나타내었으며 낮은 온도에서는 Leuconostoc는 증가하고 기타의 젖산균은 감소하는 경향이 있었다.

• 한국미생물·생명공학회지
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• 제43권2호
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• pp.120-125
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• 2015

본 연구에서는 유산균 발효를 통하여 프로바이오틱 망고 주스를 생산하고자 하였으며, 이를 위하여 미호기성 조건으로 30℃에서 72시간 동안 망고 주스 발효를 실시하였다. 유산균 발효가 진행되는 동안 유산균수, pH, 산도, 환원당 및 유기산을 분석하였으며, 프로바이오틱 망고 주스를 4℃에서 4주간 저장하면서 유산균의 생존도를 측정하였다. 유산균 발효 72시간 후 pH는 초기 4.5에서 3.2로 감소하였으며, 환원당 농도는 초기 12%(w/v)에서 5.8%(w/v)로 감소하였다. 본 연구에 사용한 다른 유산균들과 비교하여 Lactobacillus plantarum의 경우 환원당을 가장 빠르게 대사하였으며 망고 주스의 pH를 가장 빠르게 감소시켰다. 프로바이오틱 망고 주스를 4℃에서 4주간 저장하는 동안 유산균수는 1.0 × 10⁷ CFU/ml를 유지하였다. 이상과 같은 결과로부터 망고 주스는 프로바이오틱 음료의 생산에 적합하다는 것을 알 수 있었다.

• 한국미생물·생명공학회지
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• 제30권4호
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• pp.415-419
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• 2002

본 연구는 배추김치 제조시 김치의 단백질원인 젓갈 대신 치즈를 첨가하였을 때 김치의 발효적, 이화학적 및 관능적 품질 특성을 조사하였다. 젓갈이 첨가된 대조구와 치즈가 첨가된 김치 모두 담근 후 2일까지 빠른 속도로 미생물이 증식되었으나, 담근 후 3일부터는 치즈 첨가 김치가 대조군 김치에 비하여 높은 생균수를 보였으며, 치즈 첨가량이 많을수록 더욱 더 높았다 pH는 대조구와 치즈 첨가 김치 모두 담근 후 하루동안 일시적으로 약간 상승하다가 2일째부터 급격히 저하되어 3일째에는 pH4.33-4.18로 가장 맛있다고 일반적으로 평가되는 김치의 pH 범위를 보였으며, 치즈 첨가량이 많을수록 pH가 다소 낮은 경향이었다. 발효속도는 대체로 치즈 첨가량이 많을수록 빨랐으며 특히 발효 3일 이후에는 7% 치즈 첨가군이 발효속도가 가장 빨랐다. 일반성분을 분석한 결과 치즈를 첨가한 시험구에서는 수분이 대조구보다 다소 낮게 나타났고 조단백질과 조지방이 다소 높은 경향을 보였다. 담근 후 3일 된 김치의 관능검사를 실시한 결과 젓갈을 넣은 대조구 김치보다 치즈를 3%, 5% 첨가한 김치가 외관, 향미, 질감, 맛 등 관능에서 대체적으로 좋은 점수를 받았다

• Journal of Ginseng Research
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• 제42권1호
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

• 농업과학연구
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• 제49권3호
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• pp.571-582
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• 2022

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

• 한국식품영양과학회지
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• 제38권6호
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• pp.787-794
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• 2009

자작나무 수액을 이용한 유산균 발효에 적합한 균주의 선발 실험을 통하여 선발된 Lactobacillus균을 이용하여 발효시킨 수액을 실온에서 2주일 이상의 장시간 동안 저장한 결과 $10^{7}cfu/mL$ 이상의 유산균수를 유지하며, 유기산의 생성으로 pH 4.0 이하를 유지하였고 일반세균은 검출되지 않았다. 또, 여과하여 제균을 실시할 시의 미네랄성분의 변화와 유산균에 의한 미네랄의 변화를 분석한 결과 손실량이 극히적은 것으로 나왔다. 이것으로 보아 유산균 발효에 의한 저장성 증진의 효능이 입증되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권6호
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• pp.807-811
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• 2005

This experiment examined the characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB) prepared by the addition of glucose, sucrose and molasses as a fermentation substrate. The effect of FJLB on the fermentative quality and changes in chemical composition during fermentation of guineagrass silage were also investigated. The pH value of the silages treated with FJLB rapidly decreased, and reached to the lowest value within 7 days of start of fermentation, as compared to the control. The number of lactic acid bacteria (LAB) in the treated silages increased for the first 3 days, thereafter the number of LAB declined gradually up to the end of the experiment. Silages treated with FJLB had larger populations of LAB than the control. Ammonia-nitrogen production increased throughout the ensiling period, which in the control and no-sugar added FJLB silages were higher than the other treated silages. Lactic acid levels varied with the time of ensiling and among the silage treatments. For any sugar FJLB treated silages, the lactic acid increased initially, and then slightly reduced to less than 50 g/kg of dry matter until 49 days after ensiling, except the silage treated with glucose added FJLB. Nevertheless, lactic acid content of the control decreased constantly from the beginning of ensiling and was not found after 35 days. Moreover, acetic acid content increased throughout the ensiling period. All the FJLB treated silages had significantly (p<0.05) lower pH and ammonia-nitrogen content, while significantly (p<0.05) higher lactic acid content and V-score value compared with the control. This study confirmed that the applying of FJLB with any sugar substrate improved fermentative quality of silage.