• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.97-104
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• 2004

Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of ${\alpha}$-amylase was low in chitosan-added kochujang, whereas those of ${\beta}$-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.1-6
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• 2006

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.389-395
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• 2012

T-RFLP (terminal restriction fragment length polymorphism) analysis, one of the most highly adopted culture-independent microbial community analysis methods, was applied to evaluate the colonization of probiotics in experimental animal gut. Lactic acid bacteria that exhibited cinnamoyl esterase activity were isolated from Korean fermented vegetables and identified by 16S ribosomal RNA sequence analysis. Lactobacillus plantarum KK3, which demonstrated high chlorogenic acid hydrolysis by cinnamoyl esterase activity, and acid/bile salt resistances, was cultured, freeze-dried, and fed to mice and the microbiota in their feces were monitored by T-RFLP analysis. The T-RF of L. plantarum was detected in the feces of mice after the start of administration and lasted at least 31 days after the initial 7 day feeding. T-RFLP analysis was considered a useful tool to evaluate the gut colonization of probiotic L. plantarum. In order to prove that L. plantarum was from viable cells, we reisolated L. plantarum in the feces using cinnamoyl esterase activity media as the screening step. The colonization of L. plantarum KK3 in the mouse gut was confirmed by this research.

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.106-114
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• 2008

One bacterium, which showed strong antagonistic activity against H. pylori KCCM 41756, was isolated from kimchi. The strain NO1 was designated as Lactobacillus plantarum NO1 based on Gram staining, biochemical properties, and 16S rRNA gene sequencing. The culture medium $(2{\sim}4{\mu}g/ml)$ of Lb. plantarum NO1 reduced $(40{\sim}60%)$ the urease activity of H. pylori KCCM 41756. Lb. plantarum NO1 inhibited the binding of H. pylori to human gastric cancer cell line, AGS cells, by more than 33%. Lb. plantarum NO1 exhibited high viability (maintained initial viable cell count of $10^9CFU/ml$) in 0.05 M sodium phosphate buffer (pH 3.0) for 2 h, in artificial gastricjuice for 2 h and in 0.3%, 0.5% oxgall for 24 h. Hemolysis phenomena did not observed when Lb. plantarum NO1 was incubated in the blood agar media. We concluded that Lb. plantarum NO1 can be a good candidate as a probiotic, harboring anti-H. pylori activity.

• Food Science and Preservation
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• v.23 no.4
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• pp.568-575
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• 2016

Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, $551.91{\mu}M$, and 2.74, respectively. ACE (angiotensin converting enzyme) and ${\alpha}$-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

• Journal of Gastric Cancer
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• v.5 no.4 s.20
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• pp.252-259
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• 2005

To clarify the clinicopathologic features of small-cell carcinomas (SCC) of the stomach, we reviewed three cases of surgically treated SCC. The first case was a pure SCC, with severe pancreatic invasion and peritoneal seeding. A gastro-jejunostomy was performed. Postoperative chemotherapy was performed with CDDP and VP-16 (8 cycles) but showed disease progression (PD); a consecutive chemotherapy with CDDP and irinotencan (2 cycles) also showed PD. A third line with CDDP, VP16, ifosfamide, and mesna was followed by a 4th line (CDDP and Taxol). The male patient died with liver metastasis and peritoneal seeding 14 months after the operation. The second case was a SCC mixed with a poorly differentiated adenocarcinoma. Profound lymphadenopathy and liver metastasis were found. Two cycles of preoperative chemotherapy with TS-1 and CDDP were performed, which showed nearly complete remission for lymphadenopathy and partial response for the primary tumor site and liver metastatic lesion. A total gastrectomy and extended lymphadenectomy was performed. There were no viable cancer cells in 35 retrieved lymph nodes. Postoperative chemotherapy using the same regimen was performed for 4 cycles. Enlarged liver metastasis was found at the follow-up CT scan, so a posterior segmentectomy of liver was performed. After liver surgery, the chemotherapy regimen was changed to irinotecan and cisplatin. This male patient has been in good health for the f4 months since gastric surgery. The third case was a pure SCC, and a subtotal gastrectomy was performed curatively. That male patient received 5 cycles of TS-1 and is still in good health 14 months after operation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.215-223
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• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.