• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.439-444
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• 1996

Microorganisms were collected to isolate the microbes producing Kochujang flavor from 3 kinds of traditional Kochujang. The strain B7 and Y20 which scored the highest sensory evaluation value among 400 microorganisms were finally selected. Also, they showed the most similar flavor pattern to the traditional Kochujang's by comparison of GC chromatogram after sniffing test. As the result of the result of the morphological and physiological experiments, the bacterial strain B7 could be identified Bacillus licheniformis and the yeast strain Y20 Saccaromyces dairensis. Especially, the bacterial strain B7 could grow in anaerobic condition and was able to hydrolysis the starch that was the major component in Kochujang.

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.150-155
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• 2016

This study investigated the effects of combined treatments of immersion liquid and high hydrostatic pressure (HHP, 100−400 MPa) on the quality of mackerel. In this study, we measured viable cell counts, pH level, color value, texture properties, and sensory evaluation of mackerel. Viable cell counts of mackerel treated with combined HHP were decreased by 2 log cycles at 300 MPa and 400 MPa compared to the control. The pH values of mackerel treated with HHP at 300 MPa and 400 MPa were higher than that of other samples. Hardness, gumminess, and chewiness decreased when treated with combined HHP and increased with increase in HHP. Lightness and whiteness of mackerel increased, but redness decreased, with increase in HHP. In case of sensory evaluation, texture of mackerel treated with HHP at 300 MPa and 400 MPa showed higher scores than that of other samples. These results suggest that immersion liquid and HHP treatments can increase microbiological safety and improve textural properties of mackerel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.114-118
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• 2001

In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.333-339
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• 2003

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.

• Journal of the Korean Society of Tobacco Science
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• v.12 no.1
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• pp.19-27
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• 1990

To evaluate tobacco quality, several mathods including sensory test, or measurement of some toxic compounds such as tar, nicotine and carbon monoxide in cigarette smoke have been used. However, many detrimental effects of smoking on the physiological functions including respiratory system reported were turned out to be the action of reactive oxygen species. Therefore, the amounts of oxygen free radicals such as superoxide, hydroxyl radical, even hydrogen peroxide in the cigarette smoke are thought the very important factors. In the present study, we have determined the generation of superoxide and the content of hydrogen peroxide using superoxide dismutase and catalase in the gas and particulate phases obtained from cigarette smoke, respectively. In the aqueous extracts of total particulate materials, suproxide and hydrogen peroxide were detected, and there was an excellent correlation between oxygen tint of oxygen free radicals in cigarette smoke may be a useful index for evaluation of cigarette quality in the aspect of smoking and health.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.480-485
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• 2014

Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.415-419
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• 2002

The replacement effects of cheese far salted and fermented fish on growth of lactic acid bacteria, fermentation velocity and sensory characteristics of Kimchi were investigated. In both control and cheese Kimchi, the total viable cell count of lactic acid bacteria was increased rapidly during the initial 2 days of fermentation. From 3 days after preparation, Kimchi added with cheese showed higher number of lactic acid bacteria than control Kimchi. The pH of Kimchi decreased rapidly after a small increase at the first day of fermentation, reaching 4.18-4.33 at the third day of fermentation, and the pH was slightly lower in Kimchi added with cheese than in control. Proximate analysis of Kimchi added with cheese was slightly higher in moisture and lower in crude protein and fat than control Kimchi. Sensory evaluation of the Kimchi fermented for 3 days showed that the Kimchi added with 3 or 5% of cheese had higher scores of appearance, flavor and overall taste than the control Kimchi.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.476-481
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• 2000

A linear correlation, by the stepwise multiple regression analysis, was found between the sensory test of Sigumjang aroma and the gas chromatographic data which were transformed with logarithm. GC data is the most objective method to evaluate Sigumjang aroma. A multiple correlation coefficient and a determination coefficient of more than 0.9 were obtained at the 9th and 13th steps, respectively. At step 31, the coefficient of determination level of 0.95 was attained. The accuracy of its estimation became higher as the number of the variables entered into the regression model increased. Over 90% of the Sigumjang aroma was explained by 13 compounds indentified on GC. The contributing proportion of the peak 26 was the highest followed by peaks 57 (9.27%), 29 (7.51%), 54 (6.01%), 8 (5.99%), 49 (4.97%), and 13 (4.11%).

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.46-50
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• 2002

To investigate the quality of Koji produced by Cordyceps sp., a mixed culture of Aspergillus oryzae and the Cordyceps sp. were inoculated in Koji making. Viable cell counts and counts of fungi spore during Koji making for 120 hours were increased rapidly within 24-48 hours, after then their changes were not shown significantly during Koji making. The activities of amylase and protease in Koji inoculated with the mixed culture of A. oryzae and Cordyceps sp. were superior to one with A. oryzae only. The sensory evaluation on the Koji with 0.5％ (w/w) A. oryzae and 0.5％ (w/w) Cordyceps sp. were evaluated to be superior to ones. The best quality of Koji is prepared from the mixture of Cordyceps sp. and A. oryzae with the ratio of 0.5％ and 0.5％ (w/w).