• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.43-49
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• 2014

Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-${\alpha}$) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-${\alpha}$ and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.84-97
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• 2016

Isolates from Korean fermented soybean paste were identified as Enterococcus faecium SBP12, Pediococcus halophilus SBP20, Lactobacillus fermentum SBP33, Leuconostoc mesenteroides SBP37, Pediococcus pentosaceus SBP41, Lactobacillus brevis SBP49, Lactobacillus acidophilus SBP55, and Enterococcus faecalis SBP58 according to conventional morphological and biochemical characteristics, carbohydrate fermentation profiling, and 16S rRNA sequence comparison. Strain SBP20, SBP33, SBP49, and SBP55 showed very resistance to simulated gastric and intestinal juices with final populations exceeding 6 log CFU/ml, whereas cells of SBP12 and SBP58 after exposure to low pH were dramatically decreased within 2 h. Among 4 strains having good tolerance to gastrointestinal conditions, the high adhesive ability to HT-29 cells, antibiotic resistance, and antimicrobial activity against food-borne pathogens Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 6538 were observed with SBP49 and SBP55, therefore, these two strains were confirmed as putative probiotic candidates. There was no significant difference between the sourdoughs fermented with SBP49 and SBP55 with respect to the values of pH, total titratable acidity, and viable cell count. During sourdough fermentation, SBP49 strain produced significantly greater amounts of lactic acid than SBP55 strain, which secreted large quantities of hydrogen peroxide. SBP49 and SBP55 strains producing the antimicrobial substances such as lactic acid, hydrogen peroxide, and bacteriocin effectively inhibited B. cereus and S. aureus inoculated in the sourdough.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• Journal of Mushroom
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• v.17 no.4
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• pp.230-234
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• 2019

This study was conducted to prepare healthy vinegars using the mycelia of various mushrooms (Cordyceps militaris, Phellinus baumi, Pleurotus cornucopiae, and Ganoderma lucidum). Analyses of the bioactive components of these vinegars revealed that those prepared using mushroom mycelial cultures on fermented brown rice had increased bioactive component levels compared to those cultured on unfermented brown rice. The highest beta-glucan contents (78.7 mg/g) were found in P. baumi cultures and 0.34mg/g of cordycepin was detected in C. militaris cultures. Regarding the chemical properties of these mushroom mycelia vinegars (MMVs), those prepared using C. militaris and P. cornucopiae cultures showed higher acidity and reduced sugar content. Sensory assessments of C. militaris and P. cornucopiae MMVs yielded scores of 7.3 and 6.6, respectively. Analyses of bioactive components revealed that C. militaris MMV contained high levels of polyphenols and 786 mg/L of cordycepin. P. cornucopiae MMV contained the highest amount of beta-glucan (20.9 mg/g).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.500-508
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• 2011

This study was carried out to investigate the effects of jujube extracts on intestinal microflora, along with their antioxidant activities, according to extraction method. The antimicrobial activities of the extracts were measured using the agar diffusion method with a jujube extract concentration of 50 mg/mL. Neither the first nor second jujube extracts were inhibitory against the tested intestinal bacteria. However, water extracts of jujube significantly enhanced the growth of lactic acid bacteria, especially Bifidobacterium bifidum and Bifidobacterium adolescentis. Total phenol compounds and flavonoid compounds were higher in the 1st than in the 2nd water extracts. The EDA values of both water and ethanol extracts increased in proportion to the extract concentration. The 1st water extract showed the highest value among all the others, which was 85.60% at the concentration of 0.05 mg/mL. Furthermore, the 1st water extract showed stronger antioxidant activity than the other samples with an activity of 679.91 mg AA eq/g. These results support the potential use of jujube water extracts as a functional food component and a valuable resource for the development of nutraceutical foods, to increase the growth of Bifidobacterium spp. in the human intestine.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Human Ecology Research
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• v.62 no.3
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• pp.601-607
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• 2024

In this study, the color of ssammoo was to created in an addition of gardenia powder(GPR), citron powder(CPR), strawberry powder(SPR), and actinidia arguta powder(APR), respectivery. Ssammoo was collected on the 0^th, 3^rd, 7^th, and 14^th days of stored at 5℃. The pH of the control group and ssammoo with the actinidia arguta powder was significantly lowered over time(p <.001). The acidity was significantly decreased in the case of ssammoo with actinidia arguta powder(p <.05). The sugar content of all ssammoos increased due to osmotic pressure as the ripening period increased. The L value was the highest in the control group and increased over time(p <.001). The a and b value were the highest in ssammoo with gardenia powder(p <.001). The ΔE increased until the 7th day of storage and then decreased, suggesting that there would be a change in color value of all ssammoos after the 7^th day of storage. The total phenol content and DPPH radical scavenging activity was highest in ssammoo with gardenia powder. The ABTS radical scavenging activity was highest in ssammoo with strawberry powder. This study intended to contribute to increasing the intake of vegetables and fruits with high dietary fiber content by developing colored salted and pickled foods.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.16-19
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• 1996

The yeast strains isolated for Choungju brewing in the previous report were examined for their microbiological characteristics, together with some comparative tests with Japanese sake yeasts. The isolates KP-16, 21 and 54 were identified as the strains belong to Saccharomyces cerevisae according to the morphological and physiological properties described in Lodder's 'The Yeasts - A texanomic study'. The isolates were grouped into the pink-colored strains by 2,3,5-tripheny tetrazolium chloride over-lay method. The strains KP-16 and 21 were found to be distinguished from the strain KP-54 in aspects of fermentation of sugars, assimilation of carbon sources, and pellicle formation on malt extract broth. ${\alpha}-methyl-D-glucoside$ was not assimilated or fermented by the isolated yeast strains and this is one of the different characters from the Japanese sake yeasts. The isolated strains appeared to have the requirements for biotin and pantothenate, and to have higher tolerance to ethanol than the Japanese sake yeasts. The biotin requirement was not found in the sake yeasts.

• Journal of Life Science
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• v.18 no.6
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• pp.871-877
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• 2008

Onions are considered to be a promising source of the alcoholic drink because they are rich in sugar, amino acids and various nutrients. To isolate strains of Saccharomyces cerevisiae producing ethanol of higher concentration, 19 strains were subjected to screening. Among them, the strain producing the highest concentration of ethanol was OJ-8 strain. Onion's oder was effectively removed by treatment for 30 min with 10% (w/v) charcoal against medium and then heat treatment of onion extract for 40 min at $100^{\circ}C$. The optimum conditions for alcoholic fermentation was investigated in medium containing the onion extract. The optimal conditions for ethanol production was obtained by standing culture for 5 days at $25^{\circ}C$ with 5% inoculum volume.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.6-11
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• 1990

Hydrogen evolution from biomass-derived carbohydrates by some Clostridia and optimal culture conditions for hydrogen evolution were investigated. Among the organisms tested, Clostridium butyricum was efficient hydrogen producer with starch, xylan, pectin, cellobiose and xylose. In batch fermentation of Cl. butyricum, optimal conditions for hydrogen evolution were achieved at pH 7.0-8.5, 10-50 mM phosphate, and 2% (w/v) glucose. Total amount of molecular hydrogen evolved by the organism slightly increased at the presence of acetate (<150 mM) or butyrate (<20 mM) in the initial fermentation medium. Especially, in case of more than the above concentration of butyrate, growth and hydrogen evolution were dramatically inhibited. In the conditions were described here, 70 mmole of molecular hydrogen per mg of DCW was produced with 1%(w/v) glucose by the organism.