• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• 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.

• KSBB Journal
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• v.14 no.5
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• pp.539-542
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• 1999

For the mass production of DFAIII and for the development of techniques of separation and purification of it, the methods of production of DFAIII and its recovery was investigated by fermentation with the strain of Arthrobacter ureafaciens KCTC 3387 and by enzyme reaction. In the first method, DFAIII was produced by fermentation with the strain of Arthrobacter ureafaciens KCTC 3387 and recovered from culture supernatant with silica gel gy filtration, in the second method, it was produced by enzyme reaction and recoverd with the same method of the first, and in third method it was produced by fermentation and recovered by addition of ethanol to the culture supernatnat.Against 25g/L of initial concentration of inulin, 1.57, 4.40, 0.34 g/L of powder of DFAIII was recovered respectively and the rate of recovery was 6.3, 17.6 1.4% and the purity was estimated at 81, 97, 87% respectively. For the production of DFAIII and its recovery, enzyme reaction method was the highest in the rate of recovery and its purity. By fermentation method, DFAIII was produced with 50% fo initial concentration of substrate but th rate of recovery was lower than enzyme reaction method and purity was lowest among the three methods. Ethanol pricipitation method showed the lowest rate of recovery.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Microbiology and Biotechnology Letters
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• v.9 no.2
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• pp.65-69
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• 1981

As a process to utilize agricultural residues, simultaneous hydrolysis-fermentation (SSF) was compared with fermentation of enzymic hydrolyzate using koji cultures of Trichoderma sp. KI 7-2 and a thermotolerant yeast Saccharomyces cerevisiae NCYC 716. Cellobiose was not detected in SSF broth whilst 15 mg/$m\ell$ of the disaccharide was found in enzymic hydrolysate of rice straw using the same enzyme source. It was found that converting glucose to ethanol in SSF process reactivated the cellobiase activity, which is inhibited by the accumulation of glucose in enzymic hydrolysis process. Cutting milled rice straw was fermented as effectively as ball milled one in SSF process. From tile results discussions are made on the product inhibition mechanism of cllulolytic enzyme system.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3774-3780
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• 2014

This study examined green tea fermented by the addition of sun-dried salt to increase the extraction of Procyanidins and Gallic acid and Theaflavins. An experiment on the change in the amount of the extract according to the saturation degree of sun-dried salt was performed. The sample of fermented only green tea extracted only Gallic acid (0.004 mg/g). No Procyanidins and Theaflavins were extracted. When the green tea was fermented by sun-dried salt, large amounts of the three compounds were extracted: Procyanidins, 75%(0.244 mg/g) and 100%(0.949 mg/g); Gallic acid, 75%(0.386 mg/g) and 100%(0.691 mg/g), and Theaflavins, 75%(0.083 mg/g). According to the date of fermentation, the largest amount of Procyanidins, Gallic acid and Theaflavins extracted were on the 2nd day(0.295 mg/g) and 7th day(2,256 mg/g) and 4th day(0.168 mg/g), respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.391-394
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• 1993

For the automation of Tackjoo fermentation, a sensor measurable gas production during brewing and a controller were built. The performance tests were carried out at 10 litter Tackjoo fermentor, The sensor was consisted of a transparent acryl cell for bubble formation and photo-interrupter for the detection of bubbles of 0.018ml size. The fermentation controller was fabricated with a single chip microcomputer (MC68705R3) and provided with both the monitoring module of temperature measurement and the valve controling device for the cooling water circulation in coil type heat exchanger. The operation programs were developed and systemized in ROM. With this computer system, the gas production amount and rate were acquired during the Tackjoo fermentation. The fermentation curve based on the gas production rate showed a good agreement with that of alcohol concentration. The maximum rate of gas production was found after 24 hr at $30^{\circ}C$. The correlation equation between the gas production and alcohol concentration was established and used as the control algorithm of the fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1066-1071
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• 2012

In this study we investigated the change in antigenicity and allergenicity of Meju, a traditional Korean soybean product, by fermentation via 3 different microorganisms. The steamed soybeans were fermented with Lactococcus lactis subsp. lactis and/or Aspergillus oryzae and/or Bacillus subtilis. Proteins in soybean were degraded after fermentation. Antigenicity or allergenicity were analysed by immunoblotting and ELISA using soybean protein-specific polyclonal antibodies or soybean allergic patient sera. The best degradation was achieved by three step fermentation using nisin-producing Lactococcus lactis subsp. lactis IFO12007, A. oryzae and B. subtilis. Allergenicity and antigenicity were also starkly reduced after three step fermentation. The three-step fermentation method developed in our lab suggests an excellent alternative to reduce the allergenicity of soybeans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1289-1295
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• 2014

The aim of this study was to select the most suitable starter cultures for production of fermented sausages. A total of 27 strains isolated from Korean fermented foods and natural substances were characterized with respect to their physicochemical properties in a fluid (submerged) model system modified according to the special conditions of fermented sausages. Three of these strains were pre-selected for testing as potential cultures based on their ability to grow fast and initiate rapid acidification. The selected strains were identified by API and partial sequence analysis of 16S rRNA. The results exhibited sequence similarity to known sequences of Staphylococcus warneri, Staphylococcus epidermidis and Lactobacillus plantarum. Among them, relatively good growth properties and nitrite reduction activities were detected for S. epidermidis and L. plantarum and low pH values and high total acidities were observed in the model system fermented with these isolates compared with reference strains.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.53-55
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• 1959

In order to confirm on production of vitamin $B_{12}$ during the kimchi fermentation period, the variation of its content is studied in this paper As a sample of kimchi for this fermentation study due to the seasonal condition, nabakkimchi which is aseasonal one in early spring, is prepared by author. The content of vitamin $B_{12}$ is estimated by the microbiological assay method using lactobacillus leichmannii A Tee 7830. Details for assay are indicated in the original part. And the pseudo-vitamin $B_{12}$ substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution, According to the results shown in table 2 and 3 and figures 1 to 4, the following conclusions are summerized; 1. Vitamin $B_{12}$ produced during the fermentation period of kimchi. And the content of this vitamin during its optimum fermentation period, is much higher content compared with the theoretically calculated amount from its materials, This has been confirmed at the repeated experiment. The trend of variation during its period is indicated at the figures. 2. The sterilized kimchi inhibited the fermentation by sterilization at the preparation, did not increased its content showing only its theoretically calculated amount.