• The Korean Journal of Mycology
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• v.44 no.4
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• pp.307-313
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• 2016

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.407-412
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• 2014

A number of Saccharomycopsis fibuligera strains that can hydrolyse and utilize starch as a carbon source were isolated from nuruk, a traditional Korean starter for rice wine fermentation, and their specific growth rates on starch-containing medium were compared to choose the prominent strain. S. fibuligera strain MBY1320 showed a higher growth rate at $42^{\circ}C$ than that of strain S. fibuligera KCTC7806, indicating that S. fibuligera MBY1320 has more thermo-tolerant machinery for starch hydrolysis and utilization than KCTC7806. Although the activity of ${\alpha}$-amylase at $30^{\circ}C$ was significantly lower for S. fibuligera MBY1320 than KCTC7806 (3,812.5 U vs. 14,878.5 U), S. fibuligera MBY1320 showed a much higher glucoamylase activity at $42^{\circ}C$ than S. fibuligera KCTC7806 (5,048.9 U vs. 13,152.3 U). Thus, a new S. fibuligera strain, with a higher starch-hydrolysing activity at elevated temperatures than that of other types of strain, this study reports.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.61-66
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• 2005

Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, $1.1{\times}10^{8}$ and $2.0{\times}10^{6}\;CFU/mL$ lactic acid bacteria at initial stage of second fermentation decreased to $8.3{\times}10^{6}\;and\;1.0{\times}10^{4}\;CFU/mL$ at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.

• Food Science and Preservation
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• v.20 no.1
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• pp.127-133
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• 2013

The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.

• Food Science and Preservation
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• v.24 no.1
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• pp.8-12
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• 2017

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

• Journal of Life Science
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• v.25 no.4
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• pp.425-432
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• 2015

This study was performed to develop high-value-added biomaterials for health and beauty products. Extracts of ethanol and hot water and their subsequent organic solvent fractions were prepared from Lees of Wookukseng (LW), a commercialized Korean traditional rice wine. We investigated their activities on blood coagulation, platelet aggregation, hemolysis against human red blood cells (hRBCs), and anti-oxidation. The water content, pH and brix of the LW were 80.3%, 3.94 and 13.0°, respectively. The yield of ethanol extraction (6.62%) was 3.15 times higher than that of hot-water extraction (2.1%), and the ethyacetate fraction (EAF) of ethanol extract showed the highest content of total polyphenol (128 mg/g) among the various fractions. In anticoagulation activity assay, the EAF of ethanol extract showed a 15-fold extension in TT, PT, and aPTT, indicating that the EAFs contain various inhibitory substances against thrombin, prothrombin and coagulation factors. In anti-platelet aggregation activity assay, the butanol fraction and water residue of ethanol extract showed significant inhibition activity. The activities were comparable to aspirin, a commercial anti-thrombosis agent. The above extracts and fractions did not show hemolysis activity against hRBC up to 5 mg/ml, and had radical scavenging activity against DPPH anion, ABTS cation and nitrite. Our results suggest that the active fractions prepared from LW, which has no specific usage until now, have a high potential as novel resources for anti-thrombosis agents.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.489-498
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• 2008

This study was carried out to identify bone mineral density(BMD), body composition, lifestyle and dietary habits of young women by physical measurement and questionnaires. The study subjects, 190 young women living in Seoul, were divided into three age groups: $20{\sim}24$ years(93), $25{\sim}29$ years(44) and $30{\sim}39$ years(53). There was no significant difference in mean body muscle mass, protein, mineral, body fat and BMI among the three age groups. The rate of low weight(18%) in 20 years group was higher that of the 30 years(11.3%). The mean BMD and T-score were $0.44g/cm^2$ and -0.66. BMD and T-score of the forearm bone were significantly higher in the $30{\sim}39$ years group. But BMD and T-score of calcanues were not significantly different among the three age groups. The rate of normal, osteopenia and osteoporosis subjects by BMD were 60.5%, 38.4%, 1.1%, respectively. The rate of osteopenia in $20{\sim}24$ years group was significantly higher than the other age groups. The rate of meal irregularity was significantly higher in $20{\sim}24$ years group. The rate of women who walk and are exposed to sunlight more than 1hr per day were significantly higher in $20{\sim}24$ years group than the others. However, the score of food behaviors is significantly higher(bad) in $20{\sim}24$ years group than the others. The relationship between BMD and frequency of food intake showed significant differences in beans, broom, seaweed and rice wine. In conclusion, the risk rate of BMD was very high, 40% of the subjects, and the risk rate of BMD was higher in 20 years group than 30 years group, and the rate of low weight in 20 years group was higher than in 30 years group. The food habits and behaviors were not healthy enough. Therefore, nutrition education is needed for bone health.

• Journal of Life Science
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• v.26 no.2
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• pp.241-246
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• 2016

In the present study, ethanol extracts and their subsequent organic solvent fractions were extracted from the lees of Ehwa Makgeolli containing oriental herbs, a commercialized traditional Korean rice wine, and the prepared lees samples were designated as from KSD-E3-1 to KSD-E3-5. First, their effects on cell viability and on the expression of pro-apoptotic ATF3 and NAG-1 genes in human colorectal HCT116 cells were investigated. Among the treated lees samples, the hexane fraction (KSD-E3-2) and the ethyl acetate fraction (KSD-E3-3) of lees extracts from Ehwa Makgeolli significantly reduced cell viabilities, in a dose dependent manner. The treatment with KSD-E3-2 and KSD-E3-3 also increased the expression of pro-apoptotic NAG-1 and ATF-3 genes and their proteins, which were detected with RT-PCR and Western blot analysis, respectively. In addition, poly-(ADP-ribose) polymerase (PARP) cleavage was detected by treatment with the fraction KSD-E3-3, indicating that KSD-E3-3 could induce apoptosis in HCT116 cells. Interestingly, this PARP cleavage was recovered by transfection of NAG-1 small interfering RNA. The results indicate that NAG-1 is one of the genes responsible for apoptosis induced by the fraction KSD-E3-3 from Ehwa Makgeolli. Overall, the findings may help in understanding the molecular mechanisms of the anti-proliferative and pro-apoptotic activities mediated by the lees of Ehwa Makgeolli.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.484-491
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• 1997

The study was attempted to investigate physicochemical and biological changes that would occur during preparation of Jeungpyun (rice cake prepared with rice wine). Furthermore, the effect of soy milk and suga. addition to Jeungpyun batters on textural changes of Jeungpyun during storage was studied in relation to physicochemical properties of Jeungpyun batters. 1. As fermentation continued, PH of Jeungpyun batters droped from 6.01 to 4.36. The addition of soy milk and 10% sugar to Jeungpyun batters resulted in significantly lower PH during fermentation. The volume of the batters with soy milk were significantly larger than those without soy milk. Jeungpyun batters with soy milk showed dramatic increase in viscosity after 2 hours of fermentation and the viscosity of other groups increased after 3 and half hours of fermentation. The reducing sugar contents of Jeungpyun batters containing 20% sugar increased rapidly during first fermentation and then decreased. The reducing sugar contents of Jeungpyun batters containing 10% sugar increased gradually during first fermentation and then rapidly increased after addition of 10％ sugar during 3rd fermentation. 2. Sensory evaluation results demonstrated that hardness of Jeungpyuns increased and tenderness, springiness, moistureness, overall acceptability decreased during storage of 4 days at 4$^{\circ}C$. QTS data showed that hardness, gumminess, chewiness of all the groups increased and adhesiveness decreased during storage. Both of sensory evaluation and QTS data demonstrated that addition of soy milk and separate addition of sugar at first and furing 3rd fermentation period induced slower changes in textural properties in Jeungpyuns during storage.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.