• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1241-1247
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• 1997

Gel-type fermented milk was prepared from milk or mixture of milk and apple juice/grape juice. Acid production (pH change) and growth of Lactobacillus acidophilus (KCTC 2182) were studied. The effects of juice addition on sensory property of fermented milk were also studied. The pH value of samples containing mixture of milk and apple juice/grape juice (25 mL : 25 mL to 5 mL : 45 mL) was lower than that of milk sample. However, number of viable cells of L. acidophilus at 21 hr in milk and samples containing juices was similar. During lactic fermentation for 24 hr, pH of all samples dropped significantly between 6 hr and 21 hr. pH values of mixture of milk and juices were lower than that of milk sample. Growth curve showed that lag phase continued to approximately 3 hr and log phase continued to approximately 15 hr in all samples. Number of viable cells in all samples was similar Sensory evaluation showed that overall acceptability of fermented milk prepared from apple juice/grape juice and milk (15 mL : 35 mL or 5 mL : 45 mL) was better than that of reference sample. The optimum ratio of mixture of juice and milk was 15 mL : 35 mL. The score values of sensory test of fermented milk prepared from mixture of grape juice and milk were slightly higher than those of mixture of apple juice and milk.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.263-269
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Journal of Life Science
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• v.31 no.7
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• pp.686-697
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• 2021

Propolis is a resinous substance produced by honeybees, which they use to protect their hives. Honeybees produce propolis by mixing exudates from the various trees and plants with saliva and beeswax. It has been used since around 300 B.C. as a folk medicine to cure wounds. Propolis contains many physiologically active components, such as flavonoids, phenolic compounds, and beeswax. Because of its functional components, propolis has a wide spectrum of biological applications. The compounds in propolis and its biological activity can vary according to the location of nectar source and extraction method. Propolis is most commonly known for its anti-microorganism activity against bacteria, viruses, and fungi. Artepillin C and caffeic acid phenethyl ester (CAPE) have been identified as regulatory compounds that reduce inflammation and exert immunosuppressive reactions on T lymphocytes. Through its anti-inflammatory activity, propolis exhibits anti-tumor activity, including the inhibition of cancer cell proliferation, the blocking of tumor signaling cascades, and antiangiogenesis. However, for the more apply of propolis its analysis of nectar source, identifying of propolis compound, the molecular mechanism of propolis and the investigation of compounds synergistic effects are essential. In this study, we described the physiological activity of propolis isolated from honeybees.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.111-117
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• 1974

Studies were carried out on the practical use of Naringinase and some chracteristics of Naringin solublizing enzme which might hydrolyae naringin to purunin. Obtained results were as follows. 1. Selected strain for Naringinase producing was identified to be Aspergillus niger S-1 and its naringinase was applied to chinese citron processing to remove the bitter taste. 2. Of the naringinase, naringin solubilizing enzyme was purified on a DEAE-Sephadex A-50 column and crystalized from acetone and ammonium sulfate. 3. Hydrolized naringin which has higher solubility rather than naringin or naringenin were identified by thin layer chromatography. 4. Hydrolyzed naringin and naringin were separatly determinated by ethylacetate extraction and this result was compared with sensory test.

• Korean journal of applied entomology
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• v.28 no.2
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• pp.88-92
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• 1989

The Oriental tobacco budworm, Heliothis assulta (Guenee), larvae usually feed on the hot-pepper fruits and young tobacco leaves or buds in Korea. This experiment was conducted t(} compare their attraction to their host plants including fruits of the sweet-pepper and solanum uk kwang, besides the other two mentioned above. First instar larvae were most attracted to the hot-pepper fruits. Flowers or leaves of the hot pepper plants were not attractive either. When the hot-pepper fruits were compared for attractancy, based on developmental stages, relatively mature fruits, just before ripening, were the most attractive. Their extract with or without 10% ethanol also gave similar result to 1st instar larvae or 2~4 instar larvae, suggesting a possibility that there is an attractant(s) in the hot-pepper fruits.

• Journal of Life Science
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• v.10 no.1
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• pp.101-106
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• 2000

A bacterial strain BS-214 producing extracellular pectinase was isolated from soil. The isolated bacterium was identified as a strain of Bacillus so. based on the morphological, biochemical, and physiological characteristics. Cell growth and pectinase activity of Bacillus sp. BS-214 were reached to a mixium in the culture condition of pH 8.5 at 4$0^{\circ}C$. Production of pectinase by the strain was the highest when polygalacturonic acid was added to culture medium as a carbon source, and its optimal concentration was 1%. Also, yeast extract was used as the best nitrogen source for the production of pectinase by the concentration of 0.25%. Decomposition of a constituent of Edzeworthia papyrifera by the strain was observed by scanning electron microscope.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.812-817
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• 2003

In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.174-181
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• 2008

The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4, 0.5, 0.6%) and carrageenane(0.8, 1.0, 1.2, l.4, 1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology, appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of $20^{\circ}C$Brix and 0.3% citric acid.