• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.542-549
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• 2013

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1219-1225
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• 2015

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, ${\alpha}-glucosidase$ activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and ${\alpha}-glucosidase$ activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.607-612
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• 2012

Dandelions were fermented for 120 days at $15-20^{\circ}C$ in batches containing thirty and fifty percent raw sugar (FD30 and FD50). The total phenolic concentration of FD30 and FD50 were about $78.9{\pm}2.17$ and $59.35{\pm}2.56$ mg/g, respectively, both being higher than the 2$54.{\pm}1.49$ mg/g determined for DWE (dandelion water extract). The DPPH radical scavenging activity of FD30 and FD50 showed $IC_{50}$ values of $118.7{\pm}2.03$ and $123.40{\pm}2.15{\mu}g/mL$, respectively, and FD30 displayed the highest antioxidant activity. 2 mg/mL of FD30 and FD50 showed $8.8{\pm}1.72$ and $11.8{\pm}2.87{\mu}M$ production of NO, respectively, compared with $4.9{\pm}1.20{\mu}M$ of the dandelion extract. The protease, ${\alpha}$-amylase, and lipase activity of FD50 was the highest. The fibrinolytic activity of FD30 and FD50 were $0.56{\pm}0.28$ and $1.39{\pm}0.20$ unit/mg protein, respectively, which was substantially higher than the 0.28 unit/mg protein of DWE. In conclusion, the dandelions fermented by sugar showed improved antioxidant, anti-inflammatory and enzymatic activities.

• Korean Journal of Microbiology
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• v.23 no.3
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• pp.184-189
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• 1985

The cured mutant strains (CW, CSM, CEM, CAM) we obtained from Lactobacillus casei YIT 9018 spontaneously and by ethidium bromide treatments. The lactose fermenting ability of those mutants was tested and plasmid was found to have some functions in lactose metabolism. Plasmid (PLC) has been detected in Lactobacillus casei YIT 9018, but has not been detected in mutants CSM, CEM, CAM. These plasmid curred mutants showed a decrease in the ability to produce lactic acid from lactose.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.148-148
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• 2003

최근 홍국색소는 천연계착색료로서 뿐만 아니라 발효식품, 발효조미료등에도 이용되어 기호에 맞는 새로운 홍국 개발도 적극적으로 진행되고 있어 인지도가 높아지고 있다. 혈청콜레스테롤저하작용, 혈압강하작용, 혈당강하작용, 항산화작용등 여러가지 약리효능을 지닌 홍국균을 이용해 재래적 방법에 근거하여 홍국주를 제조하여 그 제조공정을 확립하고 품질특성을 확인하였다. Monascus purpureus를 액체배양법에 의해서 홍국코지를 제조하고 코지의 역가는 $\alpha$-amylase와 $\beta$-amylase 활성은 400unit와 4.44unit를 나타났으며, acid protease 활성은 80unit, neutral protease 활성은 91.4unit로 나타났다. 홍국코지에 증자된 쌀과 물을 혼합하여 발효경과를 측정하고, 발효가 끝난 홍국주의 DPPH법에 의한 전자공여능, 아질산염 소거능, Total phenolic compound함량, ACE저해작용등을 측정하였다. 홍국주의 발효경과 분석은 알콜도수는 2차 담금 후 2일째-13.2도, 4일-13.5, 6일째-13.5, 8일째-13.5, 10일째-13.4로 나타났다. 환원당은 2일째-23.26, 4일-20.68, 6일째-21.74, 8일째-19.93, 10일째-14.23 $^{\circ}$Brix로 점점 감소한다는 것을 볼 수 있으며, 색도에서 적색을 나타태는 Hunter value a값은 2일째 -14.72, 4일-14.97, 6일째-15.70, 8일째-16.43, 10일째-17.29로 시간이 지날수록 붉은 색소가 증가한다는 것을 알 수 있었다. pH는 2일째-4.52, 4일-4.02, 6일째-4.11, 8일째-13.11, 10일째-13.18로 pH가 약간 낮아진 것을 볼 수 있다. 산가는 2일째-8.4, 4일-6.7, 6일째-7.0, 8일째-7.5, 10일째-11.5로 pH가 산성화 될 수록 산가는 증가하는 것을 볼 수 있다. 홍국주의 전자 공여능에 의한 항산화력은 25.6%, 아질산염 소거능은 27.6%, Total phenolic compound 함량은 12.34mg%, ACE저해작용은 38%의 항산화력을 나타냈다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1693-1700
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• 2012

In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.367-375
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• 2003

The puree of Rubus coreanus was fermented using lactic acid bacteria and its biological activities were examined. Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, and Streptococcus thermophilus KCCM 40430 were used as a single or mixed starter for the lactic acid fermentation, and their cultures at the late logarithmic growth phase were inoculated to final concentration of 2% (v/v). L. casei fermented the puree of Rubus coreanus best when used as a single starter, and the culture of L. casei and L. lactis with the inoculation ratio of one to one showed the highest fermentation activity when used as a mixed starter. However, the fermented broth of the puree of Rubus coreanus using L. acidophilus and S. thermophilus showed the best results in the sensory evaluation. The optimal lactic acid fermentation conditions were as follows; the concentration of oligosaccharide added was 1% (w/v), pH of puree and fermentation temperature were 4.0 and $37^{\circ}C$, respectively, and fermentation time was $72{\sim}96$ hours. Glucose and fructose were major free sugars, and the content of lactic acid was 698.2 mg/100 g in the fermented broth. The fermented broth of the puree of Rubus coreanus showed the electron donating ability and nitrite scavenging ability with the value of 69% and 38.3% at pH 1.2, respectively. SOD-like activity and inhibitory activity on xanthine oxidase were also found in the fermented broth with the value of 60.3% and 41.8%, respectively. When the antimicrobial activities of the fermented broth were examined, it showed the highest growth inhibitory activity against Escherichia coli O-157:H7, and also contained antimicrobial activities against Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.297-307
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• 2018

The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.

• Food Science and Preservation
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• v.22 no.3
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• pp.421-427
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• 2015

Oriental melon (Cucumis melo L. var. makuwa) has been widely consumed as various processed foods, such as dried products, jelly, wine, juice, and vinegar, in Asian countries. In fruit processing, blanching and pressure treatments affect its quality, such as antioxidant activities, sensory characteristics, and etc. This study was conducted to evaluate the effects of blanching and pressure pre-treatments on oriental melon wine-making (BP, blanching and pressure filtration; BNP, blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; and NBNP, non-blanching and non-pressure filtration). Physicochemical properties and antioxidant capacities by ${\alpha}$, ${\alpha}$-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP) assay, and total phenolic and total flavonoid contents were measured for comparison of the different pre-treatment methods. After the aging process, the alcohol contents and pH values showed no statistical differences, whereas the amount of soluble solids, reducing sugar, and titratable acidity were slightly different among the pre-treatments (p<0.05). The samples with blanching pre-treatment showed higher antioxidant capacities than those of other pre-treatments. In the sensory evaluation, the BNP was the best in overall acceptability. Thus, this study showed that the blanching treatment enhanced the antioxidant capacities and sensory qualities of the oriental melon wine.

• Food Engineering Progress
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• v.13 no.1
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• pp.16-23
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• 2009

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).