• Korean Journal of Food Science and Technology
• /
• v.40 no.6
• /
• pp.643-648
• /
• 2008

The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts $10^{9-10}CFU/g$ in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.5
• /
• pp.470-477
• /
• 2001

This study was conducted to investigate the effect of garlic on the fermentation and organoleptic quality of kimchi. For this study, changes in pH, acidity, reducing sugar content and microbial count of kimchi during fermentation were tested and sensory test of fermented kimchi was also conducted. The acidity of kimchi with garlic was increased rapidly more than control kimchi at early stage of fermentation. Though the reducing sugar content was higher in kimchi with garlic than control kimchi, but that of all samples were almost same at mature stage of fermentation. Total bacteria and lactic acid bacterial counts were higher in kimchi with garlic than control kimchi at early stage of fermentation, but those were reversed at final stage of fermentation. By the result of sensory test, garlic was contributed to taste and aroma positively at level of $2{\sim}3g$ garlic to 100g of kimchi.

• Food Science of Animal Resources
• /
• v.37 no.1
• /
• pp.105-113
• /
• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• Journal of Dairy Science and Biotechnology
• /
• v.33 no.2
• /
• pp.103-110
• /
• 2015

The objective of this study was to investigate the effects of consuming goat milk on the bacterial counts (colony forming units [CFU]) in adult women and to evaluate the carbohydrate fermentation capacity of bifidobacteria and lactobacilli isolated from their feces. Adult women who consumed goat milk (treatment group) had relatively higher CFU of bifidobacteria than did the control group, and the difference was significant (p<0.05) after 8 weeks. In total, 13 strains isolated from the feces of women in the treatment group were identified using 16S rRNA sequencing as Bifidobacterium adolescentis, B. longum, B. pseudocatenulatum, B. dentium, and Lactobacillus sakei. Similarly, 12 strains isolated from the feces of women in the control group included B. adolescentis, B. longum, L. ruminis, L. sakei, and B. pseudocatenulatum. All isolated bifidobacteria and lactobacilli fermented goat milk oligosaccharide and lactulose. All 7 strains of B. adolescentis fermented fructooligosaccharides, and 3 of the 4 B. pseudocatenulatum strains, 2 of the 3 L. sakei strains, and 1 of the 7 B. longum strains fermented fructooligosaccharides.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.187-187
• /
• 2003

To examine the effect of packaging method on strawberry, tomato, and plum quality, the rate of weight loss, Hunter a value, decay rate, anthocyanin contents, and microbial (total bacterial counts, mold and yeast, and pseudomonas) changes were determined during storage. Strawberry was packaged with low density polyethylene (LDPE). Tomato and plum were packaged with high density polyethylene film (HDPE). Strawberries, tomatoes, and plums were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was the most effective on the decrease of decay rate of strawberry and the rate of weight loss for packaged strawberry was lower than that of the non-packaged. HDPE package was the most effective on the rate of weight loss during storage of tomatoes and plums regardless of storage temperature. Hunter a value increased during storage. Anthocyanin contents of plums increased overall with increasing storage time, and plums stored without package were changed more than those with package. Microbial changes of strawberry, tomato, and plum stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging method did not affect the microbial change, yet temperature did affect the microbial change significantly. These results indicate that storage of these commodities at 4$^{\circ}C$ should be recommended in terms ,of microbial safety as well as quality and shelf-life.

• Korean Journal of Microbiology
• /
• v.50 no.4
• /
• pp.334-344
• /
• 2014

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).

• Journal of Animal Science and Technology
• /
• v.47 no.1
• /
• pp.73-82
• /
• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• Korean Journal of Food Science and Technology
• /
• v.42 no.2
• /
• pp.160-164
• /
• 2010

This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at $4^{\circ}C$. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.514-520
• /
• 2021

This study identified and quantified the sugar-related metabolites and analyzed the structural features of starch in kimchi added with various concentrations of glutinous rice paste during fermentation. The pH values and total bacterial counts indicated that the fermentation of kimchi with 10% glutinous rice paste progressed more quickly than that of kimchi with other rice paste concentrations. The addition of glutinous rice pastes to kimchi resulted in increased glucose and decreased fructose contents during fermentation compared to the control kimchi. Maltose content increased significantly with increasing glutinous rice paste concentrations. The average chain length distribution of starch in kimchi decreased with increasing proportions of short chains as fermentation progressed. However, the average chain length distribution of starch increased with increasing glutinous rice paste concentration in kimchi. Our results confirmed that the sugar-related metabolites and starch structural changes were highly influenced by the added starch paste concentration.

• Journal of the Korea Convergence Society
• /
• v.9 no.12
• /
• pp.69-74
• /
• 2018

The purpose of this study was to antibacterial effect of solanum nigrum extra in candida albicans. In this study, the antibacterial effects of 70% methanol extract and solanum nigraum were investigated. The content of flavonoids and polyphenol contents in solanum nigrum extraction. The antimicrobial activity was determined by spectrophotometric growth inhibition assay(optical density) and colony forming untis (CFU) for the candida albicans. Total contents were flavonoids and polyphenols of solanum nigrum, the result was $8.23{\pm}0.13mg/g$ and $14.97{\pm}1.58mg/g$, respectively. The CFU results showed lower CFU counts in the experimental groups compared to the control group. And the result of the bacterial viability was decreased in the experimental group. Therefore the extracts of solanum nigrum were found to have antimicrobial activity in candida albicans. From the these results, solanum nigrum extracts have a possibility to be a candidate for natural antibacterial components in dental products.