• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1717-1726
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• 2013

Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lactic acid bacteria (LAB) starters were studied. We manufactured single LAB starter kimchi (Lactobacillus plantarum pnuK, Lactobacillus plantarum 3099K, Leuconostoc mesenteroides pnuK), mixed LAB starter kimchi (Lb. plantarum pnu/Leu. mesenteroides pnuK, Lb. plantarum 3099/Leu. mesenteroides pnuK) with inoculum size of $10^6$ CFU/g, as well as naturally fermented kimchi (NK), and fermented them for 6 days at $15^{\circ}C$. The pH and acidity of the early phase of fermentation were not different, but kimchi with the starters showed rapid changes in the pH and acidity from 2 days of fermentation. As the fermentation progressed, the level of total aerobic bacteria and Lactobacillus sp. increased similarly with or without Lb. plantarum (LP) inoculation. However, the level of Leuconostoc sp. was high in kimchi inoculated with Leuconostoc sp. starter. In the sensory evaluation test, kimchi with starters received higher overall acceptability scores than those of NK; mixed starter added kimchi earned the highest score. In DPPH and hydroxyl radical scavenging activity, kimchi with the starters exhibited higher activity than that of NK. In the MTT assay of HCT-116 and HT-29 human colon cancer cells, NK showed inhibition rates of 63.4 and 51.9%, but LPpnuK achieved 77.1 and 68.8%, respectively. This study showed that inoculating starters in kimchi increased in vitro antioxidant and anticancer activities, and single starter (LP) added kimchi revealed higher functionality than the kimchi with mixed starter. Kimchis with the starters effectively up-regulated the gene expressions of the pro-apoptotic gene of Bax, but down-regulated Bcl-2. They promoted expressions of p53 and p21, and suppressed expressions of inflammation-related genes, iNOS and COX-2, compared with NK. Taken together, it is expected that using starters may help manufacture kimchi with improved sensory quality and health functionality.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.1009-1019
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• 2022

In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. Lactococcus lactis strain with antibacterial activity was isolated from raw milk. The isolated strain was a low acidifier, making it a suitable candidate as an adjunct starter culture. The commercial starter culture TCC-3 was used as a primary starter in this study. Fresh cheese was produced using TCC-3 and L. lactis CAU2013 at a laboratory scale. Growth of L. monocytogenes (5 Log CFU/g) in the cheese inoculated with it was monitored during the storage at 4℃ and 10℃ for 5 days. The count of L. monocytogenes was 1 Log unit lower in the cheese produced using the lactic acid bacteria strain compared to that in the cheese produced using the commercial starter. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, L. lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.37-46
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• 2009

The purpose of this study is to investigate if Korean wheat flour(KWF) can be used a sourdough ingredient. Gluten contents, pH levels, TTA levels, fermentation rates, mixograph, crumbScan and sensory evaluation were analyzed. The pH levels of sourdough starters ranged from 4.0 to 4.5 throughout all kinds of KWF, and they proved to be available as a sourdough starter. KWF 5 and KWF 6 showed the higher fineness and elongation of crumb grain than any other kind of Korean wheat flour, which were considered appropriate for making bread. KWF 6 scored good mark in the sensory evaluation for texture of crumb and color of crust among all kinds of KWF. In conclusion, although the sourdough bread with sourdough starter SF of bread flour showed the best result in the evaluation, KWF 6 was considered as a good sourdough starter since the result was shown better than CON.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.827-830
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• 2013

To evaluate the effects of feeding four different levels of starter in male Holstein dairy calves, a completely randomized study was conducted, using 28 calves with initial body weight of $40.5{\pm}2.4$ kg. The animals were fed iso-nitrogenous starter and were weaned when they consumed 350, 500, 650 and 800 g/d of starter for 3 d consecutively. Starter and water were available ad-libitum throughout the experiment. Body weight at pre-weaning (less than 5 wk) and post-weaning (8 wk) was lower in calves that received 350 g/d of starter than in the other treatments (p<0.05). Feed conversion ratio (FCR) was the highest among all treatments in pre-weaning period (p<0.05). Dry matter intake (DMI) at weaning and total DMI was higher in that calves received 800 g/d of starter compared with other treatments (p<0.05). Calves fed 350 and 500 g/d of starter were weaned earlier (p<0.05) and showed lower milk consumption (kg, DM) compared with other treatments whereas no significant difference was observed between calves fed 350 and 500 g/d of starter (p>0.05). Dry matter, organic matter and crude protein digestibilities were lower in calves that received 350 g/d of starter compared with other treatments (p<0.05). No differences were observed in acid detergent and neutral detergent fiber digestibility among all treatments (p>0.05).Treatments had no significant effect on time of starting rumination, respiratory score, and days of drug administration for pneumonia. There were no meaningful differences in feces, fecal odor scores, body temperature, and days of drug administration for diarrhea among all treatments (p>0.05). Total dry matter intake at the end of experiment showed no significant difference among calves fed 600 and 800 g/d of starter, but calves fed 350 and 500 g/d of starter showed more dry matter (DM) intake than calves in the 600 and 800 g/d groups (p<0.05).

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.150-156
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• 1991

This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of $10^6\;cells/g$. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/10g, respectively. With the addition of 0.5%, GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/10g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.

• Journal of Mechanical Science and Technology
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• v.16 no.7
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• pp.942-949
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• 2002

The use of a combined starter/generator integrated into the drive train of an automobile offers several possibilities for improvement of fuel economy The use of such a starter/generator system is made feasible by a switch from a 14 volts electrical system to a 42 volts system, however, the sizing of the components is not a trivial problem. This study combines a dynamic electromechanical model of the starter, battery and power electronics with the nonlinear mechanics of the piston/crankshaft system and a thermofluid model of the compression and expansion processes to investigate the cold start problem. The example involves the start of an eight cylinder engine at -25 degrees Celsius. This paper shows how the mechatronic V8 engine of an automotive starter/generator system for the startability works well.

• Journal of Power System Engineering
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• v.14 no.2
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• pp.12-15
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• 2010

It is requested to shorten the starting duration for idle stop function equipped cars without harmful effects on the environment. Higher cranking speeds can be achieved with high torque starter. The object of this study is to develope the high torque starter and evaluate its effect on the exhaust emissions. The test was conducted on a 1.5 L, 4-cylinder, 16 valve, multipoint-port-fuel-injection gasoline engine. Engine out emissions such as HC, CO, $CO_2$, and the excess air ratios, lambda were measured using MEXA-554JK. The result showed that a high torque starter, HTS-II shortened the starting duration and reduced engine out emissions of HC, CO and improved starting performance with larger excess air ratio than that of the original starter, Org. S and a high torque starter, HTS-I.

• Proceedings of the KIPE Conference
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• 2018.07a
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• pp.72-74
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• 2018

기존 자동차 및 트럭용 Jump Starter의 경우, 일반적인 자동차용 납축전지를 이용하여 사용하기 때문에 부피와 무게가 매우 커 휴대성이 어렵고, 고가의 제품군으로 형성되어 있어 일반 운전자들은 구입 및 사용하기 어려운 문제가 있다. 또한 리튬배터리를 이용한 Jump Starter의 경우, 부피는 줄었지만 원가가 매우 비싸고 주기적으로 충전을 하여 휴대해야하기 때문에 이용성에 불편함이 있고 실제 트럭이나 버스 같은 대용량 배터리는 Jump Starter가 구동을 하지 못하는 문제점이 있다. 본 논문은 자동차 및 트럭용 Jump Starter의 부피 및 원가를 최소화하면서 일반 운전자들도 휴대 가능한 편리성을 높이며, 대형트럭도 적용 가능한 건전지와 Super Capacitor를 이용한 초소형 저가형 Jump Starter 회로를 제안한다. 기존의 Jump Starter는 납축전지나 리튬전지를 사용하기 때문에, 전체적인 회로의 부피가 크고 무거우며 전체 제품의 원가가 증가하여 제품성이 떨어지는 단점이 있다. 또한 리튬전지를 사용하게 되면 주기적으로 충전을 해야 하기 때문에 소비자가 휴대 및 이용하기에 불편한 문제점도 있다. 반면 제안된 회로는 일반 소모용 건전지로도 Jump Starter 회로 구동이 가능하기 때문에, 운전자의 휴대성이 간편하고 언제 어디서든 소모용 건전지를 구매할 수 있기 때문에 운전자의 휴대성과 이용성이 매우 우수하다. 또한 순간적인 방전이 가능한 Super Capacitor를 이용하여 전체적인 회로의 부피 및 제품의 원가를 최소화 할수 있는 장점을 갖는다. 본 논문에서는 제안된 회로이 이론적인 특성을 분석하고 모의실험을 통해 확인하였으며, 실제 방전된 배터리 및 대형버스에 적용하여 실험을 통해 우수성을 검증하였다.

• The KSFM Journal of Fluid Machinery
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• v.15 no.4
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• pp.27-32
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• 2012

Gas turbines for an aircraft have the start and restart capabilities within their flight envelop. It is an important item for engine qualification and substantiated with the test. Experimental investigations were carried out to find the relation between the corrected torque and the corrected rotating speed of an air turbine starter in this study. A dedicated air supply system for the air turbine starter and a special device to measure the torque and the rotating speed of the air turbine starter were developed and installed at the altitude engine test facility in Korea Aerospace Research Institute. Experimental results show that the relations between the corrected torque and the corrected rotating speed of the air turbine starter are linear and the inlet temperature and pressure conditions for the air turbine starter were found out to provide minimum required torque for the engine qualification test at various altitude. The start and restart tests for the currently developing engine were successfully performed using this experimental results.