• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.60-61
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• 1999

The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.962-970
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• 2012

This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample collection. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents collected before (0 h) and at 2, 4, 6, 8, and 10 h after morning feeding were used for fermentation analysis, and 0 h samples were further used for FA determination and DNA extraction. Garlic oil had no influence on dry matter intakes of concentrate and hay. During ruminal fermentation, GO had no effects on total VFA concentration and individual VFA molar proportions, whereas GO increased the concentrations of ammonia nitrogen and microbial crude protein (p<0.05). Compared with control, GO group took a longer time for total VFA concentration and propionate molar proportion to reach their respective maxima after morning feeding. The ratio of acetate to propionate in control reduced sharply after morning feeding, whereas it remained relatively stable in GO group. Fatty acid analysis showed that GO reduced saturated FA proportion (p<0.05), while increasing the proportions of C18, t11-18:1 (TVA), c9,t11-conjugated linoleic acid (c9,t11-CLA), t10,c12-CLA, and polyunsaturated FA (p<0.05). The values of TVA/(c9,t11-CLA+TVA) and C18:0/(TVA+C18:0) were reduced by GO (p<0.05). Real-time PCR showed that GO tended to reduce Butyrivibrio proteoclasticus abundance (p = 0.058), whereas GO had no effect on total abundance of the Butyrivibrio group bacteria. A low correlation was found between B. proteoclasticus abundance and C18:0/(TVA+C18:0) (p = 0.910). The changes of fermentation over time suggested a role of GO in delaying the fermentation process and maintaining a relatively modest change of ruminal environment. The inhibitory effects of GO on the final step of biohydrogenation may be related to its antibacterial activity against B. proteoclasticus and other unknown bacteria involved.

• Korean Chemical Engineering Research
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• v.51 no.4
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• pp.438-442
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• 2013

The study of bioproduct production from inexpensive biomass such as marine biomass has recently attracted considerable attention. Because, marine biomass which compared to land biomass, it can be grown rapidly and is easily cultivated without the need for expensive equipment. In addition, the carbohydrate contents are similar or higher than land biomass such as woody biomass and can be easily converted to chemicals through proper chemical processes. In the production of various biochemicals from marine biomass, levulinic acid is a highly versatile chemical with numerous industrial uses and has the potential to become a commodity chemical. It can be used as a raw material for resins, plasticizers, textiles, animal feed, coatings and antifreeze. In this study, experiments were carried out to determine the optimum conditions of temperature, acid concentration and reaction time for production of levulinic acid from marine biomass, Gelidium amansii, using two-step treatment. In the first hydrolysis step, solid-state cellulose which was used to produce ethanol by fermentation and liquid-state galactose which used to produce bioproduct such as levulinic aicd were obtained through acid soaking. In the second hydrolysis step, the liquid-state galactose was converted into levulinic acid via a high-temperature reaction in a batch reactor. As a result, the overall production yield of Gelidium amansii to levulinic acid in the two-step acid hydrolysis was approximately 20.6% on the initial biomass basis.

• Journal of the Korean Wood Science and Technology
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• v.40 no.2
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• pp.123-132
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• 2012

Pre-pulping extracts were found to contain a dilute amount of xylo-oligosaccharides and acetic acid as the major components, and many minor components including other organic acids, lignin-derived phenolics, and sugar degradation products. Once separated from the pulp, a secondary hydrolysis step was required to hydrolyze oligomeric hemicellulose sugars into monomeric sugars before fermentation. The following study detailed the extent of hemicellulose recovery by pre-pulping using hot water extraction and characterized the hydrolysis of the extract with respect to comparing acid and enzymatic hydrolysis. The secondaryhydrolysis of hot water extracts made at an H-Factor of 800 was tested for a variety of acid and enzyme loading levels using the sulfuric acid and xylanases. The maximum fermentable sugar yield from acid and enzyme hydrolysis of the extract was 18.7 g/${\ell}$ and 17.7 g/${\ell}$ representing 84.6% and 80.1% of the maximum possible yield, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1217-1227
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• 2014

This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0~7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0~7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0~7% A. quinata fruit significantly increased to 5.87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0~7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.

• Textile Coloration and Finishing
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• v.22 no.2
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• pp.101-109
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• 2010

The objective of this study is to investigate the characteristics of natural indigo dyeing of cotton fabric. Reduction and dyeing were carried out by one-step process using an infrared dyeing machine at the liquor ratio of 1:100, and subsequently oxidation and washing in water were followed. Dye uptake was increased with the increase of indigo concentration. Over the full range of dyeing tests, the dyeing condition was optimized to $40^{\circ}C$ for 40min. For most of dye concentrations, the cotton fabrics showed mainly PB color. Maximum K/S value was shown at 4g/L of sodium hydrosulfite concentration and the color strength increased with the increase of dye concentration. Value(lightness) decreased with the increase of dye uptake irrespective of mercerization or reduction method, while the mercerized cotton showed two times higher dye uptake than the untreated cotton. Whereas hue of the untreated cotton showed large decrease of P character(5.6~3.5 PB) with the increase of dye uptake, that of the mercerized cotton increased P character(4.7~5.5 PB). Irrespective of mercerization, value and chroma decreased with the increased of dye uptake. In addition, the untreated showed lower chroma than the mercerized cotton. In the case of traditional reduction, hue of the untreated cotton was changed very little with the increase of dye uptake. For hydrosulfite reduction, P character decreased with the increase of dye uptake. The difference of hue value was small with the change of reduction method(hydrosulfite reduction or traditional fermentation). Color character was not influenced by the changed maximum absorption wavelength. Washing fastness showed 4~4/5 shade change rating without any staining. And dry rubbing fastness was good at low color strength. The bacterial reduction ratios of dyed cotton fabric were also increased.

• Korean Journal of Microbiology
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• v.7 no.4
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• pp.153-158
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• 1969

It is the most important thing to substitute sweet potato for wheat flour as the brewing material of Maggerley(Korean wine) in order to save precious wheat flour which is now consumed as the sole material in it. In this study, the fermenting mash material has been prepared with combination of wheat (KIorean wine) as a first step of sabing wheat flour consuming. The combination ratio of wheat flour and sweet potato starch in mashing, in this experiment, are such as mashing plot of 100% wheat flour (No.3 plot), 50% wheat flour plus 50 % of sweet potato starch (No.2plot), 30% wheat flour plus 70% starch syrup of sweet potato (No. 4 plot), and 60% wheat flour plus sweet potato starch (No. 1 plot). The results of fermentation and chemical components of each mash in experimental plot are as following : 1. Alocholic fermentation was most vigorous in No.4 plost among them, the next are in order to hydrolyze and break down the protein sourece to glucose and amino acid, the new enzymic source were added in experimantal amsh before putting yeasts, those enzymic sources have been developed and prepared in this laboratory No.4 and No.2 plot at same degree. Generally, the activities of alcholic fermentation of all plots are vigorous and fair. The acidity of each fermented mash is in the rangw of 3.7-4.8. 2. Amounts of amino acids in fermented mash are in the range of 145 mg per 100 ml and 158 mg for all experiments, and these amounts are much more than those of present commerical Maggerley. However, the amount of it in the No.4 plots is much less among the m, this is due to the lack of protein source in starch syrup. 3. Amounts of organic acids in fermented mash are in the range of 0.44g per 100ml and 0.62g, these amounts are generally much more than those of the present commercial Maggerley. 4. The result of sensory test for the experimental Maggerley shows good taste and flavour in comparison with those of commercial Maggerely. 5. It is proved that these experimental fermentation of Maggerley is succesful in the partial substitution of sweet potato starch potato starch for wheat flour, and it is also be able to make a good Maggerley in all aspects of quality.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• The Korean Journal of Mycology
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• v.19 no.2
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• pp.148-155
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• 1991

Fungal ochratoxin A wes extracted and measured from the Korean traditional and fermented soybean foodstuffs (12 samples of Maeju, 28 samples of Dwangjang and 28 samples of Kangjang) collected from the whole nation wide regions. The various fungi were isolated from the foodstuffs and they were also examined whether the isolates produce ochratoxin A (OA) under the artificial conditions or not. Determinations of OA produced by the fungi were done with the antibody-attached CIA method, which was accurate or sensitive at the range of 20 pg per sample with a ninty percent recovery. Out of the 222 fungal isolates, 39 isolates produced the OA under the artificial conditions, and were identified as species of Aspergillus, Penicillium, Paecilom­yces or other genera. The OA detected in all soybean foodstuffs was presumed to be originated from the first fermentation step of maeju.

• Korean Journal of Microbiology
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• v.50 no.1
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• pp.84-86
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• 2014

Mass production of biocontrol agent is an essential step for its commercial use. Media composition and culture conditions for production of Bacillus amyloliquefaciens SKU-78, a potential biocontrol agent against bacterial wilts, were optimized by a flask culture. Low cost media combining nitrogen and carbon sources were tested. Maximum cell growth (> $2{\times}10^9$ CFU/ml) was obtained in a medium of 5% soy flour combined with 3% corn starch after 24 h cultivation. The optimum initial pH, temperature and shaking speed was 5.5, $30^{\circ}C$ and 150-250 rpm, respectively. Fermentation of SKU-78 was scaled up in 30 L fermenter and the profiles of cell density, pH, dissolved oxygen and spore formation were recorded. After 8 h lag phase, exponential growth occurred and reached at maximum viable cell number ($1.2{\times}10^{11}$ CFU/ml) after 20 h. The SKU-78 strain grown in a low cost medium exhibited the high suppression of bacterial wilts. The results indicate that SKU-78 strain can be produced in a low cost medium and provide a basis for scaling up to industrial level.