• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.211-216
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• 2001

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacilus sp. PAP1 과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양엣 생균수가 더 많았다.

• Clean Technology
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• v.23 no.4
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• pp.401-407
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• 2017

This paper describes a shake-flask fermentation of Acacia flower producing whitening- and antioxidant- agents. Tyrosinase activity was inhibited in the presence of traditional and flask-fermentation broths whereas no inhibitory effect of flower extract was observed. Tyrosinase inhibition was 40% in the presence of solution containing 10% of extract from fermentation broth and it increased by increase in the concentration of it. Arbutin ($20mg\;mL^{-1}$) and kojic acid ($80{\mu}g\;mL^{-1}$) gave 90% and 58% inhibition, respectively. The result indicates that whitening activity of 40% extract solution was comparable to that of kojic acid ($80{\mu}g\;mL^{-1}$). The comparable antioxidant activity was observed for 60% extract and $10mg\;mL^{-1}$ vitamin solution. No noticeable toxicity was observed with extract. The physicochemical stability of fermentation supernatant was observed at room temperature storage condition. The result clearly shows that shake-flask fermentation of Acacia flower produced whitening agent for functional cosmetics.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.267-273
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• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.311-313
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• 2004

모짜렐라 치즈 제조 후 부산물로 생산된 유청에 가당을 하고 케휘어 그레인, 포도주 효모를 접종하여 새로운 발효유주 제조공정을 개발하고자 하였다. 그 결과 가당원료로서 물엿을 첨가한 유청 용액의 적정산도가 가장 높게 나타났으며, 첨가한 당의 종류별당 이용율은 배양초기에는 비교적 차이가 큰 편이었지만 배양시간이 경과할수록 차이가 감소하였다. 가당 유청 용액중에서 복합균주의 생육특성은 환원탈지유와는 달리 젖산구균의 생육이 우세하였다. 치즈 유청을 살균 후 당을 첨가하고 케휘어 배양액과 포도주 효모배양액을 접종하여 $20^{\circ}C$의 저온에서 알코올 발효를 실시하였을 때, 배양 1일부터 발포현상이 나타났으며 4일간 배양 후 1.2% 알코올을 함유하는 발효배양액을 얻을 수 있었다. 발효액을 2회에 걸쳐 증류농축기에서 $75^{\circ}C$에서 25분간 감압 하에서 알코올을 추출하여 20% 알코올 원액을 얻을 수 있었다.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.343-347
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• 1997

Effect of culture conditions on the fermentation of wheat flour solution by mixed lactic acid bacteria of Lactobacillus brevis, L. fermentum and L. plantarum was investigated. The optimum temperature for the fermentation of wheat flour solution was $35^{\circ}C$ because pH decreased the lowest value and TTA (total titrable acidity) increased the highest value at this temperature. In aerobic condition, fermentor was purged with air at 1.0 vvm and was purged with nitrogen gas at 1.0 vvm in anaerobic condition. The decrease of pH and the increase of TTA in aerobic condition were higher than those in anaerobic condition. In aerobic condition, the optimum condition of oxygen supply was found to be oxygen transfer rate coefficient of $60\;hr^{-1}$ which corresponded to agitation speed of 250 rpm in a 5 L fermentor. Repeated fed-batch cultures were performed using pH-stat in order to increase the productivity of fermented wheat flour. With increasing the repeated fraction of culture volume, mean cycle time increased but maximum operation time decreased. However, the volume of produced broth per culture volume per time and total volume of produced broth per culture volume were maximum at the repeated fraction of culture volume of 20%. In a repeated fed-batch fermentation of wheat flour solution using mixed lactic acid bacteria, the culture condition was optimum at temerature of $35^{\circ}C$, aeration rate of 1.0 vvm, oxygen transfer rate coefficient of $60\;hr^{-1}$, and repeated fraction of culture volume of 20%.

• Microbiology and Biotechnology Letters
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• v.29 no.3
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• pp.162-168
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• 2001

For lactic acid fermentation of chestnut broth,10 strains of bacteria were isolated from human feces and commercial yogurt,6 of which were identified to be Bifidobacterium and the rest isolated from Acidities of the chestnut broths fermented by these strains were lower than yogurt, but more than two times higher than yogurts made from seeds or vegetables including soy milk. To stimulate acidity of the fermented broths, addition of yeast extract and tryptone peptone were the most effective at the concentration of 0.2 and 0.4%, respectively, while glucose addition above 0.5% up to 8% did not increased the acid production except a few strains of Lactoba- Cillus. Among the tested fruits and vegetables, carrot juice supplementation was the most effective in acid produc- tion by most of the tested strains. Saccharification of chestnut broth by hydrolyzing process greatly increased the acid production at 25% of cooked chestnut. However, compared to the results from the 8% of unhydrolyzed chest- nut, the net increase in acid production by hydrolysis was not much stimulative.

• Korean Journal of Agricultural Science
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• v.14 no.1
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• pp.156-163
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• 1987

In these experiment, the conditions of entrapping immobilization of Zygosaccharomyces rouxii that participate in the soysauce brewing are investigated. And carried out the fermentation and aging test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution prepared from soysauce koji. The results obtained were as follows: 1. Immobilizing conditions of Zygosaccharomyces rouxii. 1) When the concentration of Na-alginate solution is 2.0-2.5%, the bead formation was very good. And the concentration of Na-alginate solution not influenced on the fermentation activity of immobilized Zygosaccharomyces rouxii. 2) Effect of ratio of the precultured Zygosaccharomyces rouxii solution and Na-alginate solution on the fermentation activity of immobilized Zygosaccharomyces rouxii was not highly recognized. But if the ratio of precultured Zygosaccharomyces rouxii solution increased, the fermentation activity of immobilized Zygosaccharomyces rouxii was slightly high. 3) The fermentation activity of immobilized Zygosaccharomyces rouxii that grew over 36hrs was higher than that grew below 24hrs. 4) Increasing the ratio of immobilized Zygosaccharomyces rouxii gel to the fermentative medium, the fermentation activity of Zygosaccharomyces rouxii was higher. 2. The fermentation test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution of soysauce koji. 1) When fermented for about 96 hrs, the alcoholic fermentation almost stopped and alcohol concentration into the hydrolyzed solution of soysauce koji was 2.6%(v/v) approximately.

• KSBB Journal
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• v.21 no.3
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• pp.199-203
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• 2006

Precipitation and reactive distillation were employed to recover lactic acid from fermentation broth. Lime was initially added to fermentation broth in order to convert soluble lactic acid to an insoluble calcium lactate form. Drowning-out crystallization was used to decrease the solubility of calcium lactate by adding ethanol as a co-precipitant. In the ideal solution of organic acids as well as fermentation broth, precipitation experiments were performed with varying amounts of ethanol. Precipitation process was followed by reactive distillation. Carboxylate salts formed in the previous precipitation process were mixed with carbon dioxide and triethylamine to precipitate as calcium carbonate. The remaining liquid was distilled for 1 hr at different temperatures. Triethylamine and water were recovered from the top of the distiller, while organic acids, inducing lactic acid as a main component remained in feeding bottle. The yield of recovered lactic acid was 67.5% with the purity of 99.7%.

• Journal of Naturopathy
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• v.8 no.1
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• pp.1-10
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• 2019

Purpose: The purpose of this study was to investigate the increase or decrease of important intestinal beneficial bacteria and inhibitory bacteria in 30 stools of clinical subjects after ingesting Zen fermentation broth as a mixed microbial fermentation solution for eight weeks. Methods: Intestinal bacteria were identified by PCR amplification using specific primers. Results: Bifidobacterium genus gi% of test group ingested Zen-fermented broth was 55.15% before and 70.1% after ingestion, so it was a significant difference (p<.009). Lactobacillus genus of the test group was 46.87% before and 60.91% after ingestion, it was a significant difference (p<.01). Clostridium genus of the test group was 85.64% before and 65.99% after ingestion. There was a significant difference (p<.017) as the pre-post-difference decreased to -19.65%. Bacteroides genus of the test group was 17.11% before and 20.22% after ingestion. There was a significant difference (p<.048) as the pre-post-difference increased to 3.11%. Prevotella genus of the test group was 14.01% before and 16.79% after ingestion, so it was not a significant difference. Conclusions: Intestinal bacteria increased the proliferation of beneficial bacteria and suppressed harmful bacteria in the intestines after ingesting the Zen-fermented broth of the mixed microorganism. The Zen fermentation broth evaluated as a beneficial drink for intestinal health.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.405-410
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• 1996

The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.