• 한국식품조리과학회지
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• 제16권6호
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

• 한국식품과학회지
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• 제21권1호
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• pp.68-74
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• 1989

마늘의 함량을 달리하여 담근 김치를 $21^{\circ}C$에서 8일간 숙성시키면서 화학성분의 함량변화를 측정하였고 관능검사를 실시하였다. 염도는 $1.8{\sim}2.0%$ 이었으며 적정 산도는 마늘의 양이 많을수록 빠르게 증가하였다. 아스코르브산은 숙성이 진행되면서 감소하였으며 마늘의 함량이 높은 김치에서 높은 값을 보였다. 총 당함량은 김치 제조일에 가장 높은 값을 보였고 마늘 첨가량이 많을수록 총 당량은 높았으며 숙성이 진행되면서 $2.4{\sim}3.2g/100g$에서 $1.2{\sim}2.0g/100g$으로 점차 감소하였다. 숙성 적기까지의 당함량의 감소는 컸으나 숙성 3일 이후부터는 완만한 감소를 보였다. 유리당 중 $48{\sim}97%$가 glucose이었으며 김치가 숙성되면서 glucose의 함량은 감소하였고 숙성 8일째에는 $0.8{\sim}1.1g/100g$이었다. 비휘발성 유기산은 lactic acid, 와 succinic acid가 가장 많았고, fumaric acid, malonic acid, citric acid가 소량 존재하였다. 마늘 양이 증가할수록 lactic acid 양의 증가는 컸으나 succinic acid의 변화는 뚜렷하지 않았다. 관능검사 결과는 마늘을 첨가하지 않는 김치가 모든 관능적인 면에서 유의적으로 나쁘게 평가되었으며 마늘을 2g이상 첨가한 김치가 유의적으로 좋게 평가되었다.

• 농업과학연구
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• 제43권3호
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• KSBB Journal
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• 제14권5호
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• pp.566-571
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• 1999

최근 들어 카르복실산 중에서 lactic acid는 생분해성 고분자의 원료물질로서 주목받고 있다. 본 연구에서는 혼합 3차 amine 추출제를 이용한 반응추출을 통해 lactic acid를 정제하였다. 다양한 TPA/TOA 혼합비에 따라 lactic acid의 분배계수를 얻었으며 그 결과 8:2의 혼합비에서 최대의 분배계수를 얻을 수 있었다. 또한 발효조에서 생산되는 lactic acid를 대상으로 하였을 때 혼합 3차 amine을 사용할 경우 추출효율이 90% 이상이 되는 것을 볼 때 본 연구에서 사용된 혼합 3차 amine이 발효 lactic acid의 정제에 적합한 추출제임을 알 수 있었다.

• 한국식품과학회지
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• 제26권3호
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• pp.324-330
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• 1994

소금만으로 짠맛을 낸 김치를 대조군으로 하고 염도가 동일하도록 소금과 새우젓 또는 멸치액젓을 각각 두 수준으로 첨가하여 배추 김치를 제조하여 $20^{\circ}C$에서 발효하는 동안 일어나는 변화를 관찰한 결과는 다음과 같다. 발효기간이 길어짐에 따라 모든 김치군의 pH는 감소하고 총산함량은 증가하다가 후기에는 그 정도가 완화되었다. 특히 발효 초기에 새우젓군의 pH 감소가 현저하였다. 환원당 함량은 전 발효기간을 통해 대조군이 가장 높았으며, 고젓가군, 저젓갈군의 순서로 감소되었고, 발효기간이 길어짐에 따라 모든 김치군에서 현저한 감소를 보였다. 발효기간이 연장됨에 따라 malic acid와 succinic acid는 서서히 감소하였으며, lactic acid와 acetic acid는 증가하였다. 전 발효기간을 통하여 lactic acid는 젓갈군이 대조군보다, 고젓갈군이 저젓갈군보다 그리고 새우젓군이 멸치젓군보다 측정치가 높은 경향을 나타냈다. 총균수와 Leuconostoc속 미생물 수는 발효가 계속될수록 증가하다가 4일 이후에는 감소하였으며, Lactobacillus plantarum의 수는 계속적으로 증가하였다. 관능적 특성 중 탄산미, 짠맛, 신맛, 군덕내는 발효기간이 길어짐에 따라 모든 김치군이 점점 더 강하고 경도와 아삭아삭한 정도는 점점 더 약하게 평가되었으며, 젓갈군의 신맛이 대조군에 비해 전반적으로 약간 강한 경향이 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1374-1380
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• 2012

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at $1.0{\times}10^5$ colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen ($NH_3$-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and $NH_3$-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

• Asian-Australasian Journal of Animal Sciences
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• 제27권5호
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• pp.648-657
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• 2014

Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria were isolated from TPS. Based on the phenotypic and chemotaxonomic characteristics, 16S rDNA sequence and carbohydrate fermentation tests, the isolates were identified as 17 species namely: Lactobacillus coryniformis subsp. torquens (0.97%), Lactobacillus pontis (0.97%), Lactobacillus hilgardii (0.97%), Lactobacillus pantheris (0.97%), Lactobacillus amylovorus (1.9%), Lactobacillus panis (1.9%), Lactobacillus vaginalis (1.9%), Lactobacillus rapi (1.9%), Lactobacillus buchneri (2.9%), Lactobacillus parafarraginis (2.9%), Lactobacillus helveticus (3.9%), Lactobacillus camelliae (3.9%), Lactobacillus fermentum (5.8%), Lactobacillus manihotivorans (6.8%), Lactobacillus plantarum (10.7%), Lactobacillus harbinensis (16.5%) and Lactobacillus paracasei subsp. paracasei (35.0%). This study has shown that TP can be well preserved for 90 days by ensilaging and that TPS is not only rich in essential nutrients, but that physiological and biochemical properties of the isolates could provide a platform for future design of lactic acid bacteria (LAB) inoculants aimed at improving the fermentation quality of silage.

• 한국미생물·생명공학회지
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• 제29권3호
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• pp.162-168
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• 2001

분변과 요구르트에서 10주의 젖산균을 분리하여 이중 6주는 Bifidobactria로 4주는 Lactobacilli로 동정하였다. 이들은 이용하여 8% 증숙밤용액을 발효시켰을 때 발효액의 산도는 요구르트보다는 낮았으나 두유를 비롯한 식물성 요구르트보다는 2배이상 높았다. 산도를 증가시키기 위해 Yeast extract 와 tryptone peptone를 첨가할 때 0.2%와 0.4%의농도에서 가장 높았다. 포도당을 0.5-0.8% 범위의 첨가하였을 때 lactobacilli에 의한 발효액에서는 산생성이 촉진되었으나. bifidobacteria 에서는 그렇지 않았다. 시험된 과일과 채소즙 중에서는 당근즙의 첨가가 가장 큰 촉진 효과를 나타내었다. 25% 밤용액에서는 고지추출액에 의한 가수분해는 젖산생성을 크게 촉진하였으나 가수분해하지 않은 8% 밤용액에서는 젖산생성량과 비교하였을 때 산생성 순증가량은 그다지 크지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권8호
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• pp.1123-1132
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• 2015

Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the natural population of LAB in whole-crop wheat (WCW) and examined the quality of whole-crop wheat silage (WCWS) with and without LAB inoculants. Two Lactobacillus plantarum subsp. plantarum strains, Zhengzhou University 1 (ZZU 1) selected from corn and forage and grass 1 (FG 1) from a commercial inoculant, were used as additives. The silages inoculated with LAB strains (ZZU 1 and FG 1) were better preserved than the control, with lower pH values (3.5 and 3.6, respectively) (p<0.05) and higher contents of lactic acid (37.5 and 34.0 g/kg of fresh matter (FM), respectively) (p<0.05) than the control. Sixty LAB strains were isolated from fresh material and WCWS without any LAB inoculation. These LAB strains were divided into the following four genera and six species based on their phenotypic, biochemical and phylogenetic characteristics: Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, Lactococcus lactis subsp. lactis, Lactobacillus buchneri, and Lactobacillus plantarum subsp. plantarum. However, the prevalent LAB, which was predominantly heterofermentative (66.7%), consisted of Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, and Lactobacillus buchneri. This study revealed that most of isolated LAB strains from control WCWS were heterofermentative and could not grow well at low pH condition; the selective inoculants of Lactobacillus strains, especially ZZU 1, could improve WCWS quality significantly.

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.