• Journal of Korean Society on Water Environment
• /
• v.27 no.6
• /
• pp.926-931
• /
• 2011

Among various techniques for hydrogen production from organic wastewater, a dark fermentation is considered to be the most feasible process due to the rapid hydrogen production rate. However, the main drawback of it is the low hydrogen production yield due to intermediate products such as organic acids. To improve the hydrogen production yield, a co-culture system of dark and photo fermentation bacteria was applied to this research. The maximum specific growth rate of R. sphaeroides was determined to be $2.93h^{-1}$ when acetic acid was used as a carbon source. It was quite high compared to that of using a mixture of volatile fatty acids (VFAs). Acetic acid was the most attractive to the cell growth of R. sphaeroides, however, not less efficient in the hydrogen production. In the co-culture system with glucose, hydrogen could be steadily produced without any lag-phase. There were distinguishable inflection points in the accumulation of hydrogen production graph that resulted from the dynamic production of VFAs or consumption of it by the interaction between the dark and photo fermentation bacteria. Lastly, the hydrogen production rate of a repeated fed-batch run was $15.9mL-H_2/L/h$, which was achievable in the sustainable hydrogen production.

• Journal of agriculture & life science
• /
• v.50 no.4
• /
• pp.157-167
• /
• 2016

The changes of total phenolic and isoflavone contents and antioxidant activities in of brown soymilk fermented by Lactobacillus plantarum P1201 were investigated. The brown soymilk proliferated the cell growth and reached about 11.55log cfu/g after fermentation for 60hr, while pH and titratable acidity ranged from 6.25 to 4.03 and 0.18% to 1.03%, respectively. The total phenolic contents of brown soymilk slightly increased from 2.87mg/g to 2.98mg/g after fermentation for 60hr. The levels of isoflavone-glycosides and -malonylglycosides decreased, while the isoflavone-aglycone contents increased during fermentation of brown soymilk. In particular, the isoflavone contents was 38.30㎍/g, but increased the highest value of 84.31㎍/g after fermentation for 60hr. After then, it was slightly decreased after 60hr of fermentation. In addition, the levels of daidzein, glycitein and genistein among isoflavone aglycones were 24.12㎍/g, 25.25㎍/g and 24.71 ㎍/g, after fermentation for 36hr. The DPPH and ABTS radical scavenging activities and FRAP assay showed to be slightly increased during lactic acid fermentation of brown soymilk.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1097-1103
• /
• 2009

This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at $4^{\circ}C$ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at $25^{\circ}C$ for 18$\sim$20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.

• Microbiology and Biotechnology Letters
• /
• v.51 no.1
• /
• pp.53-58
• /
• 2023

The glutamic acid producing strain for development savory taste enhancing foods was identified the possibility through application into soybean fermentation. To check the effects on glutamic acid production during soybean fermentation, Lactococcus lactis HY7803 was introduced as a starter. The soybean samples were analyzed on days 0, 7, 14 and 21. The numbers of bacteria decreased gradually, while the content of amino-type nitrogen increased during fermentation in the soybean with L. lactis HY7803. Glutamic acid content in soybeans with L. lactis HY7803 increased from 114.99 ± 9.37 pmol/ul on day 0 to 138.14 ± 1.76 pmol/ul on day 21, showing an overall higher amino acid content than soybeans without L. lactis HY7803 and similar content to soybeans with Aspergillus oryzae SNU-G. It was clearly distinguished through principal component analysis. Consequently, our results indicate that L. lactis HY7803 is available as a fungus replacement and may be a good starter strain for enhancing savory taste in vitro as well as soybean fermentation.

• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.462-471
• /
• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.304-309
• /
• 2006

In order to examine the antimicrobial effect on dairy processing facilities and products, Prunus mume extinct (PME) was applied to the pilot plant system of dairy industry and yogurt, PME showed thermal and pH stability in the wide spectrum of temperature ($40{\sim}150^{\circ}C$) and pH ($4{\sim}10$) and remarkable antimicrobial activities against dairy spoilage microorganisms. As the result of aseptic treatment of dairy processing facilities with PME microbial colony including coliform bacteria was not detected canpore to those detected in the control. In the level of PME concentration which inhibit the growth of putrefactive microorganisms we could produce yogurt with good scores of sensory evaluation.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.306-310
• /
• 2008

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

• Journal of Life Science
• /
• v.29 no.4
• /
• pp.455-460
• /
• 2019

In previous studies, we confirmed the effective antimicrobial activity of fermented Dendropanax morbifera leaf/branch extracts with Lactobacillus plantarum ilchiwhangchil 1785 and Lactobacillus plantarum ilchiwhangchil 2020. In this study, we investigated the hair growth effect of D. morbifera leaf/branch extracts fermented with L. plantarum ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020 on human hair dermal papilla cells. The growth rate of human hair dermal papilla cells treated with fermented extracts in the range of 1 to $10{\mu}g/ml$ significantly increased in a concentration-dependent manner, without increasing cell death. Double staining studies showed that the growth of cells treated with fermented D. morbifera leaf/branch extracts was more active than that of control cells. Moreover, the cells treated with the fermented D. morbifera leaf/branch extracts exhibited a 18.84% and 23.31% increase in cell mobility, respectively, as compared with that of the untreated cells. High-performance liquid chromatography (HPLC) was used to determine the active agents responsible for hair growth. The results showed that the content of ${\beta}$-sitosterol, which is known to affect hair growth, increased about 10 times in the fermentation process of D. morbifera leaf/branch extracts. Taken together, the findings confirm that fermented Dendropanax morbifera leaf/branch extracts promote hair growth.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.3
• /
• pp.408-414
• /
• 2021

This study aimed to improve the production of bioactive materials with antioxidant activity using a fermented Luffa aegyripia extract and improve the anticancer effect by enhancing UV absorption and inhibiting melanoma cell growth. The total phenolic content (TPC) and antioxidant activity of the fermented extract were 30.23 mg GAE/g DM and 45.12%, respectively, which was 1.4 times higher than that of the hot-water extract (HWE). The fermented extract showed a UV adsorption rate of 53.9%, which was 1.5 times higher than HWE, and it was concluded that UV absorption was increased by TPC, which was increased through the fermentation of L. aegyptiaca extracts using Lactobacillus. In the anticancer effect test, fermented and HWE extracts had carcinogenic effects of 1.0 and 2.0 mg/mL, respectively. This suggests that the increased antioxidant activity due to the increase in TPC caused by fermentation contributed to the anticancer effect. The UV absorption rate of fermented extracts was 2.4 times higher than HWE, giving them potential use as cosmetics and pharmaceutical materials with high polyphenol contents and antioxidant properties and skin cancer prevention.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.86-91
• /
• 2004

Changes in erotic acid (OA) contents of raw milk and during cultivation and storage at refrigerated temperature were determined. OA contents of raw and 10% reconstituted milk held at $121^{\circ}C$ for up to 15 min decreased by 17.6 and 22.4%, and those fermented at 40 and $37^{\circ}C$ for 72 hr with Lactobacillus helveticus 166 and Lactobacillus casei 955 decreased 37.8-43.2 and 41.8-76%, whereas when fermented at $40^{\circ}C$ for 72 hr with Streptococcus thermophilus ST-37, did not decrease significantly compared with fermentation by other lactobacilli. OA content did not change during storage at refrigeration temperature. OA reduction by Lactobacillus sp. was dramatically increased at the initiation of stationary phase during fermentation. OA reduction varied among different lactobacilli. These results show decrease in cultivation time, rapid cooling of yogurt, and proper selection of Lactobacillus sp. prevent OA content reduction.