• 한국식품영양과학회지
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• 제44권11호
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• pp.1759-1762
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• 2015

시판 막걸리에서 분리한 균주(Lactobacillus paracasei ssp. paracasei M13-65-3)로 타락을 제조하였다. M13-65-3균주를 이용하여 제조한 타락 추출물에 의하여 T lymphocyte인 Jurkat 세포의 증식이 촉진되었고 피부세포의 멜라닌 생성이 억제되었다. 본 연구의 결과는 타락이 면역 증강 기능성과 피부색소 조절 기능성을 보유할 가능성을 제시하고 있다.

• 한국축산식품학회지
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• 제22권2호
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• pp.183-191
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• 2002

몽골의 유가공 기술은 중앙아시아 지역의 유목민 생활방식의 독특한 전통에서 온 것으로 고유의 특성을 갖고 있다. 몽골의 전통적인 유가공 방식은 몽골의 토착종인 몽골우의 원유의 품질과 각 유성분 (단백질, 지방, 그리고 유당)의 허실 없는 완전이용 개념에 바탕을 두고 있다. 몽골에서는 다양한 종류의 유즙생산 동물로부터 젖을 취하여 가공하는 것이 발달했으므로 많은 종류의 유제품이 제조되고 있다. 몽골에서는 30종 이상의 유제품이 제조되고 있는데 그 중 36%는 발효유제품이 차지한다. 몽골의 전통적 발효유제품은 그 자체가 매우 특색이 있다. 왜냐하면 유산구균, 유산간균 그리고 효모가 함께 발효 유제품의 스타터로 사용되고 또한 함께 생육하고 있기 때문이다. 몽골에서는 유목민 생활의 여건 하에서 발효유제품에 쓰이는 유산균 스타터의 제조와 보관 방법이 매우 독특하게 전해져 오고 알다. 기존의 발효은 제품을 처리하여 스타터로 준비하거나 몇몇 특별한 야생식물로부터 유산균을 얻는 방식이 독특하다. 지금은 Rheum undulantum L., Rheum ribes L., Rumex acetosa L., Artemisa sibersena L., Artemisa vulgare와 같은 다섯 종류 이상의 야생식물이 유산균 스타터의 균원으로 사용되고 있다. 몽골에서는 젖을 가공할 때 소규모로서 매우 간단한 도구를 사용하는데 특히 발효유제품 가공기술은 배우기가 쉽고 나름대로의 과학적인 현상에 그 바탕을 두고 있다.

• 한국식생활문화학회지
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• 제15권3호
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• pp.225-232
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• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Asian-Australasian Journal of Animal Sciences
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• 제22권1호
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• pp.119-123
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• 2009

In vitro acid- and bile-tolerant lactic acid bacteria isolated and identified from Indonesian traditional fermented milk dadih might be considered as potential probiotic strains after further characterization with animal models, especially for their therapeutic properties. Five dadih lactic bacteria isolates each had moderate survival rate for 2 h at pH 2.0, as well as bile tolerance. The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates originated from Bukit Tinggi, West Sumatra, especially their in vivo antimutagenic property. Milk cultured with Enterococcus faecium IS-27526 significantly lowered fecal mutagenicity of rats as compared to the control group, skim milk, and milk cultured with L. plantarum IS-20506. These results suggest that Enterococcus faecium IS-27526 may serve as a potential probiotic strain with its antimutagenicity.

• 한국미생물·생명공학회지
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• 제52권3호
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• pp.288-297
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• 2024

Fermented cooked rice is known to have remedial properties and good for health, but there is a lack of scientific knowledge to prove their beneficial effects. In this study, we investigated the presence of antibiotic-producing bacteria in fermented cooked rice. The probiotic properties of the bioactive isolates were also investigated. A total of seven pure isolates were isolated from fermented cooked rice prepared from parboiled cooked Aus rice in the lab following traditional methods. All the isolates were gram-positive, can grow at thermophilic range of temperatures, and all but CRS9 were able to coagulate milk. Three strains exhibited moderate to high broad-spectrum antibacterial activity against the test bacteria including Shigella brodie, Bacillus cereus, Escherichia coli, Pseudomonas sp., Staphylococcus aureus, and Proteus sp. Analysis of 16S rDNA sequences of the strain CRS8 and CRS11 showed that they belong to the genus Bacillus as they exhibited >99% identity to several strains of Bacillus. Both strains could survive the highly acidic conditions and can tolerate bile acid indicating their potential to be the candidate probiotic strains. The strain CRS8 was resistant to penicillins and cephalosporins including amoxicillin, penicillin, cephalothin, however, the CRS11 was sensitive to all the antibiotics tested. This is the first report that fermented cooked rice is a source of antibiotic-producing Bacillus sp. The probiotic properties of the Bacillus isolates from fermented cooked rice were also investigated for the first time.

• 한국건강관리협회지
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• 제3권1호
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• 한국축산식품학회지
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• 제36권4호
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• pp.499-507
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• 2016

In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

• 한국식품영양과학회지
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• 제44권4호
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• pp.602-609
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• 2015

한국 전통 발효유인 타락을 제조하기 위하여 4종의 시판 막걸리와 시판 우유를 사용한 '타락'을 제조하여 발효 특성을 분석하였으며 관여 미생물을 분석하였다. 제조된 타락에서의 pH는 발효시간에 따라 유의적으로(P<0.001) 감소되어 pH 5.56~6.49를 나타내고 산도는 유의적으로(P<0.001) 증가하여 0.17~0.40%의 값을 나타내었다. 점도는 유청이 분리되기 전까지 유의적으로(P<0.001) 증가하였다. 당도는 유의적으로(P<0.001) 감소하였다. 에탄올 함량은 시간에 따라 증가하여 발효 24시간에 0.51~0.71 mg/mL를 나타내었다. 발효산물로는 주된 유기산이 lactic acid로 발효시간에 따라 점차 증가하여 발효 24시간에서는 모든 시료에서 전체 유기산 생성량의 80% 이상을 차지하였으며 이외에 미량의 acetic acid, citric acid, succinic acid도 검출되었다. 발효와 더불어 검출된 주된 유리당은 lactose였고 소량의 glucose가 나타났다. 타락의 젖산균 수는 발효시간에 따라 증가하여 발효 24시간에는 9.87~10.41 log CFU/mL로 나타났으며 효모 수는 6.99~7.73 log CFU/mL였다. 타락에서의 분리된 균주는 효모인 Saccharomyces cerevisiae와 다양한 Pediococcus acidilactici, Lactobacillus fermentum, Leuconostoc mesenteroides 등의 다양한 젖산균이 나타났다. 따라서 타락은 효모와 젖산균이 공존하는 효모-젖산균 발효유임을 알 수 있었다.

• 한국축산식품학회지
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• 제43권3호
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• 대한예방한의학회지
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• 제18권2호
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• pp.125-132
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• 2014

Objective : The aim of this study is to review the historical development and current situation of Mongolian traditional medicine. Method : Systematic literature review for books, journals, governments statistics, reports on mongolian traditional medicine was carried out. Results : The theory of Mongolian traditional medicine is influenced by the philosophy and medical theories of the ancient orient such as India, Tibet and China-theories of hot and cold, principle of yin and yang and five elements. There are very unique treatments like brain tram concussion, fermented horse milk treatment as well as moxibustion, acupuncture, and blood letting. It appears that they are very closed to nomadic life. Training program of each institutes need to be standardized. Mongolian traditional medicine had been almost destroyed by the influence of communist idea from 1930s until the end of the 1980s. Since 1990, Mongolian government put much emphasis on the development of traditional medicine. And now about 3.7% of total beds is traditional medicine one and that there are six TM schools and the total number of traditional medicine in 2012 is 1696. However, there are still the lack of manpower, facilities, standardized training program and scientific research for traditional medicine. Conclusion : Mongolian traditional medicine has been developed over centuries in response to Mongolia's unique geographical and climate conditions and the lifestyles of its people and that made contribution to the health of mongolian people. However, it needs to be strengthened because there are poor infrastructure and training program.