• Food Science and Preservation
• /
• v.30 no.6
• /
• pp.905-917
• /
• 2023

The optimal fermentation conditions for producing fermented black soybeans rich in sulfur-containing amino acids were investigated. Response surface methodology monitored fermentation conditions. A central composite design examined the effect of independent variables: enzyme concentration (X₁) and fermentation time (X₂) on yield and methionine content. Both factors significantly influenced these dependent variables. Enzyme concentration more profoundly affected amino nitrogen content than fermentation time. β-Glucan content and cystine level were primarily affected by fermentation time. We elicited each variable's regression formula and identified optimal fermentation conditions for functional compounds. The predicted optimum conditions were an enzyme concentration of 0.28-0.32% and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62 mg/100 g, demonstrating significant variety differences.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.1
• /
• pp.57-65
• /
• 1998

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5$^{\circ}$Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14$^{\circ}$Brix maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140hr in fermentation time. The optimum conditions for maximum acidity were obtaiend when second stage(vinegar fermentation)was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.792-799
• /
• 2014

This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.627-634
• /
• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Mycobiology
• /
• v.38 no.2
• /
• pp.137-143
• /
• 2010

The production of conidia of entomopathogenic Beauveria bassiana by solid-state fermentation was studied for the development of a biocontrol agent against aphid Myzus persicae. The optimal conditions for conidia production on polished white rice were 40% moisture content, $25^{\circ}C$ culture temperature, 2-day-old seeding culture grown in 3% corn meal, 2% rice bran, 2% corn steep powder medium, initial conidia concentration of $10^7$ conidia/g in the wet rice, 10% inoculum size, and use of a polyethylene bag as a container. The polyethylene bag containing inoculated rice was hand-shaken every 12 hr during fermentation. Using optimal conditions, the maximum conidia production obtained was 4.05 g conidia/100 g dry rice after 14 days of cultivation, a rate 2.83 times higher than conidia yield of pre-optimization.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.640-647
• /
• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Journal of Microbiology and Biotechnology
• /
• v.20 no.4
• /
• pp.718-726
• /
• 2010

A selected fungal strain, for production of the raw-starchdigesting enzyme by solid-state fermentation, was improved by two repeated sequential exposures to ${\gamma}$-irradiation of $Co^{60}$, ultraviolet, and four repeated treatments with Nmethyl-N'-nitrosoguanidine. The mutant strain Aspergillus sp. XN15 was chosen after a rigorous screening process, with its production of the raw-starch-digesting enzyme being twice that of usual wild varieties cultured under preoptimized conditions and in an unsupplemented medium. After 17 successive subculturings, the enzyme production of the mutant was stable. Optimal conditions for the production of the enzyme by solid-state fermentation, using wheat bran as the substrate, were accomplished for the mutant Aspergillus sp. XN15. With the optimal fermentation conditions, and a solid medium supplemented with nitrogen sources of 1% urea and 1% $NH_4NO_3$, 2.5 mM $CoSO_4$, 0.05% (v/w) Tween 80, and 1% glucose, the mutant Aspergillus sp. XN15 produced the raw-starch-digesting enzyme in quantities 19.4 times greater than a typical wild variety. Finally, XN15, through simultaneous saccharification and fermentation of a raw rice corn starch slurry, produced a high level of ethanol with $Y_{p/s}$ of 0.47 g/g.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.25 no.2
• /
• pp.246-256
• /
• 2011

To compare the medical efficacy of original Socheongyong-tang with fermented Socheongyong-tang, we've studied the two medicines according to the search for optimal bacteria and optimal conditions, component analysis, assessment of medical efficacy and toxicity, and have the result below. The results were obtained as follows: Considering bacterial growth, $CO_2$ gas emission and pH, we examined that using 3 kinds of bacteria(S. cerevisiae KCTC 7913, L. casei KCTC 3109, L. brevis KCTC 3102) is desirable. There is no main difference in optimum conditions between incubator and shaking incubator. And it is considered that ideal fermentation time is 2 days after vaccination. As the result of componential analysis of before and after fermentation, there's a noticeable decrease of total sugar and protein. But there's no alterations in total phenolics compounds and in total flavonoid compounds that influence on medical effect. The result was interpreted that it can promote the assimilation of herbal decoction after fermentation. As the result of medical efficacy assessment, we can check out that there is more anti-oxidating effects in fermented Socheongyong-tang, whereas anti-inflammatory effects and obesity-preventing effects were favorable in original Socheongyong-tang. And there is no main difference of whitening and COX-2 removing effects between before and after the fermentation. As a result of assessing weight change, hepatotoxicity and nephrotoxicity, we can not notice any unusual difference between before and after the fermentation. According to the results above, it is considered that we checked out the optimal bacteria and optimal conditions, advantages and disadvantages of the medical efficacy of original Socheongyong-tang and fermented Socheongyong-tang. And we suggest that there will have to be a following in-depth and systematic research on this subject in the future.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.34 no.2
• /
• pp.38-44
• /
• 2017

Mulberry leaves containing 1-deoxynojirimycin (DNJ) have been recognized as a potentially important source for prevent or treat hyperglycemia. However, DNJ content of natural mulberry leaf are as low as 0.1%. Thus, the most effective method for increasing ${\alpha}$-glucosidase inhibitory activity with the DNJ high-production is needed. In this study, we investigated the influence of ${\alpha}$-glucosidase inhibitory activity according to different pH values (6-9) and inoculation amounts (0.1-0.5%) when Bacillus subtilis cultured on mulberry leaf powder media. We confirmed that ${\alpha}$-glucosidase inhibitory activity was difference according to culture conditions of different pH values, inoculation amounts, and fermentation times. The results of mulberry leaf fermentation according to pH values and inoculation amounts were shown that the optimal conditions for ${\alpha}$-glucosidase inhibitory activity were defined as pH 7 and 9, inoculation amount 0.4%, and incubation until 2 to 4 days. These results can be provided a basic data for the optimal culture conditions increasing ${\alpha}$-glucosidase inhibitory activity from mulberry leaf fermentation.

• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.561-565
• /
• 2005

In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.