• Applied Biological Chemistry
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• v.42 no.2
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• pp.111-115
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• 1999

This study was attempted to develop technique of masking the pungent odor of chonggugjang using two-stage fermentation method with mixed pure cultures. Cooked soybeans were fermented with Lactobacilli or Aspergillus oryzae at $38^{\circ}C$ for 36 hrs, and then re-fermented with Bacillus subtilis for 12 hrs. The volatile compounds of chonggugjang were obtained with a SDE(Simultaneous steam Distillation and solvent Extraction) system and the extracts were identified by GC and GC-MS. The experimental results revealed the presence of 35 volatile compounds in control chonggugjang(only Bacillus subtilis inoculation). Among them, the major volatile compounds were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine. Twenty-nine kinds of volatile compounds were in chonggugjang prepared by two-stage fermentation method with Lactobacilli and Bacillus subtilis(II), and major volatile compounds were identified to be 2,3,5-trimethyl pyrazine and 2,5-dimethyl Pyrazine. In chonggugjang(Asp. oryzae and then Bacillus subtilis inoculation(III)), the contents of hexadecanoic acid and 2-methyl pyrazine were patricularly high and the main components of chonggugjang fermented with rice straw(IV) were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine etc. In conclusion, the flavor compounds such as 2, 5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine were increased by the inoculation of Lactobacilli or Asp. oryzae, where as unpleasant odor components-butyric acid and valeric acid were decreased. Compared with volatile compounds of chonggugjang made from different soybean cultivars, the flavor compounds (2-methyl pyrazine 2,5-dimethyl pyrazine 2,6-dimethyl pyrazine 2,3-dimethyl pyrazine 2-acetyl pyrazine 2,3,5-trimethyl pyrazine 2-ethyl-3,5-dimethyl pyrazine) of chonggugiang prepared with Sinpaldalkong were high.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.202-207
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• 2004

This study was performed to investigate the inhibitory effect of the water-extract from fermented compositions containing Inonotus obliquus with added Houttuynia cordata on the growth of either human AGS gastric and HCT-15 colon cancer cells or NIH3T3 normal mouse fibroblast cells. Cytotoxic activity on cancer cells was investigated by viable cell count, MTT assay and morphological observation. Mixtures of Inonotus obliquus with added Houttuynia cordata were fermented at $30{\sim}37^{\circ}C$, $50{\sim}60%$ humidity for 30 days, extracted with water, freeze dried, powered, and then dissolved in water for the experiment. In MTT assay, the fermented compositions exhibited inhibitory effects of 13, 25, 40, 67 and 78% for AGS and 22, 40, 50, 69 and 76% for HCT-15 at 0.16, 0.4, 0.8, 1.6 and 4.0 mg/ml, respectively. However, normal NIH3T3 cells were exhibited 86% survival under the same experimental condition. Fermented compositions showed highly inhibitory effect against human cancer cell line HCT-15 and AGS, but not on normal cell line NIH3T3.

• Journal of Life Science
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• v.29 no.8
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• pp.861-870
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• 2019

This study was undertaken to establish optimum medium compositions for cost-effective mannitol production by Leuconostoc mesenteroides SRCM201425 isolated from kimchi. L. mesenteroides SRCM21425 from kimchi was selected for efficient mannitol production based on fructose analysis and identified by its 16S rRNA gene sequence, as well as by carbohydrate fermentation pattern analysis. To enhance mannitol production by L. mesenteroides SRCM201425, the effects of carbon, nitrogen, and mineral sources on mannitol production were first determined using Plackett-Burman design (PBD). The effects of 11 variables on mannitol production were investigated of which three variables, fructose, sucrose, and peptone, were selected. In the second step, each concentration of fructose, sucrose, and peptone was optimized using a central composite design (CCD) and response surface analysis. The predicted concentrations of fructose, sucrose, and peptone were 38.68 g/l, 30 g/l, and 39.67 g/l, respectively. The mathematical response model was reliable, with a coefficient of determination of $R^2=0.9185$. Mannitol production increased 20-fold as compared with the MRS medium, corresponding to a mannitol yield 97.46% when compared to MRS supplemented with 100 g/l of fructose in flask system. Furthermore, the production in the optimized medium was cost-effective. The findings of this study can be expected to be useful in biological production for catalytic hydrogenation causing byproduct and additional production costs.

• Journal of Life Science
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• v.27 no.8
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• pp.909-918
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• 2017

Ice plant (Mesembryanthemum crystallinum L.) was fermented in brine in the form of mulkimchi (IPMB), and its contents of organic acid and cyclitols and biological activities were compared with those before fermentation. The pH of the IPMB continuously decreased until the sixth day of fermentation. The lactic acid yield was greatest on the fourth day. D-pinitol in ice plant mulkimchi solids (IPMS) decreased during fermentation. However, myo-inositol and D-chiro-inositol increased. The radical scavenging activities of ABTS and DPPH, in addition to the activity of FRAP, of the IPMS extract were generally higher after fermentation, with the activities highest on the fifth ($79.09{\pm}0.69%$), fourth ($87.55{\pm}1.21%$), and sixth ($78.72{\pm}0.99%$) days of fermentation, respectively, when treated with 1 mg/ml of the extract. As shown by a lipid/MA assay, antioxidant activity was generally higher after fermentation. The viability of BNL CL.2 cells damaged by t-BHP, $H_2O_2$, and ethanol was $14.19{\pm}0.98$, $13.80{\pm}2.25$, and $25.89{\pm}2.90%$, respectively. When treated with $200{\mu}g/ml$ of IPMS extract, the cell viability was $57.06{\pm}4.52%$ on the first day, and $66.06{\pm}1.36%$ on the fourth day, and $50.07{\pm}04.85%$ on the sixth day of fermentation. Hepatocyte protective effects did not increase significantly after fermentation. ${\alpha}-glucosidase$ inhibitory activity was quite high, with a range of $83.52{\pm}2.69$ to $92.79{\pm}2.16%$, and the activity increased gradually in all the groups over the fermentation period. There was no clear correlation between ${\alpha}-amylase$ inhibitory activity and fermentation.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.214-222
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• 2016

This study was performed to increase the production of ${\gamma}$-aminobutyric acid (GABA) by lactic acid bacteria (Lactobacillus brevis CFM11) and manufacture an optimum medium using the sap from Darae (Actinidia arguta). The concentration of GABA in the fermented sap was determined using GABase enzymatic assay. The isolated L. brevis CFM11 produced $605.67{\mu}g/mL$ GABA after incubation for 24 hours at $37^{\circ}C$ in broth. The sap was fermented by L. brevis CFM11 under optimum conditions of $32^{\circ}C$ for 48 hours with 40% rice bran extract, 1.0% sucrose, 3.0% soytone, 0.2% magnesium sulfate, and 0.2% MSG. The fermented sap produced a concentration of $1366.13{\mu}g/mL$ GABA. These results demonstrate that fermenting Darae sap using L. brevis CFM11 can produce a fermented sap beverage with increased GABA content.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• Journal of Life Science
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• v.25 no.5
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• pp.577-584
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• 2015

Orostachys malacophyllus grow on the old roofing tile or on the rock of mountain and is belong to Crassulaceae family. After air drying for Orostachys malacophyllus (OM), using the mixture of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) was fermented (FOM). OM and FOM extracted using water (W), ethanol (E) and methanol (M) and were measured extracts yield, pH and Brix. Extracted OM and FOM were tested by in vitro experimental models of α,α´-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, Fe/Cu reducing power, linoleic acid peroxidation using ferric thiocyanate and thiobarbituric acid (TBA) methods and peroxidation of rat liver homogenate. In addition, the bioactive materials (phenolic compounds, flavonoids and minerals) were measured. The highest phenolic compounds and flavonoids were OME 122.2 mg/100 g and OME 84.0 mg/100 g. OM and FOM′s major minerals were K, Ca and Mg. The highest free radical scavenging activity showed in FOMM (93.9%), OMM (93.4%), FOME (92.1%) and OME (91.9%) at 0.5% additional level. Fe reducing powers were strong in FOME and FOMM and Cu reducing powers were strong in OME and FOMM. Antioxidant activities on lipid peroxidation using rat homogenate as measured by TBARS method showed strong in FOME and on lipid peroxidation of linoleic acid as measured by ferric TBA method showed strong in OME and FOME and measured by ferric thiocyanate showed strong in FOME and FOMM.

• Food Science and Preservation
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• v.16 no.1
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• pp.33-39
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• 2009

To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 2.0.4.6-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was $6088.22\;{\mu}g/mL$ in TF vinegar and $1194.05\;{\mu}g/mL$ in CF vinegar.

• KSBB Journal
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• v.14 no.2
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• pp.241-247
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• 1999

Experimental studies were carried out to optimize the culture conditions of Corynebacterium diphtheriae for the production of diphtheria toxin. A new media which does not contain any meat digest products was selected. The main ingredient of new medium was enzymatic digests of casein known as NZ-Case. In fermenter experiments, the toxin production was increased with the increase of cell growth. The optimum initial pH of media, air flow rate and agitation speed were 7.0, 0.22, vvm and 400 rpm, respectively. The contents of iron and calcium-phosphate precipitate were important for maximal cell growth and toxin production. The optimum concentration of iron was 0.3 mg/L and calcium-phosphate precipitate could serve in gradual supply of iron to maintain the optimal culture condition which is required for enhanced yield of toxin production. In potency test, the potency of toxoid from fermentor culture was higher than that from static culture. When diphtheria toxin is produced by fermentor culture, it is possible to produce higher levels of toxin and better toxoid quality in terms of safety, yield, productivity and immunity.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.139-145
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• 1984

For the ultimate manufacture of vinegar with watermelon juice, we examined the preliminarily alcoholic fermentation of watermelon juice using Saccharomyces cerevisiae, Saccharomyces cerevisiae var. ellipsoideus and Kluyveromyces fragilis. The juice contained 3.2% total reducing sugar by the Somogyi-Nelson method. Strains of yeast culture, pH, temperature and concentration of sugar in the juice were important factors affecting alcoholic fermentation. Saccharomyces cerevisiae var. ellipsoideus produced 5.3% alcohol from the juice fortified with 12% glucose under the conditions of pH 5.73 and $27^{\circ}C$ for 8 days. Generally, small quantities of various salts and N-sources affected little the alcoholic fermentation of the juice. The sterilization of the juice by autoclaving improved efficiency of fermentation than that by $SO_2$ sterilization. Determination of alcohol was carried out by the gas chromatographic method using Chromosorb W: Carbowax as packing material.