• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.19-27
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• 1971

This experiment was conducted as a preliminary test to invent the quick ripening process for soysauces. The bran koji extract of 2 kinds of mold (Asp. niger and Asp. sojae) was used as enzyme sources in order to improve the rate of enzymatic conversion of raw materials and shorten the ripening period of soysauces. Soybean koji (inoculated Asp. sojae) and steamed soybean were enzymatically decomposed for 8 hours at $40^{\circ}C$, pH 4-6 with stirring at a rate of 1500 rpm. After the enzymatic treatment, soysauces were fermented by 4 kinds of processes with the above-mentioned salt tolerant microorganisms inoculated. After 4 weeks, sensory evolution for these soysauces products and analysis of chemical components were carried out. The results obtained were summarized as follows. 1. Soysauces prepared from decomposed koji by Asp. niger enzyme complex showed higher extractables, such as total nitrogen, amino nitrogen, pure extract and reducing sugar, than any other procedure. Extracted amounts of each components of soysauces prepared from this process during 1 month were similar to those of soysauces made from general procedure (control) for 5 to 6 months. 2. According to sensory evaluation, soysauce prepared from decomposed koji also showed best taste and were similar to that of soysauces prepared by general method for 6 months.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.245-257
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• 2001

Localization of livestock facilities leads to concentration of livestock wastes and subsequent leakage of pollutants into the environment, resulting in public concern about their effects. Nitrogen (N) and phosphorus (P) are the most harmful components of animal manure, but odor from the manure itself and the livestock facilities is also a problem. Improving the nutrient efficiency of the livestock helps to decrease excretion of these environmental contaminants. Pigs and chickens are the main experimental models used in studies to improve nutrient efficiency. Addition of feed supplements and modifying feeding systems to improve nutrient efficiency can result in significant decrease in the N, P, odor and dry matter (DM) weight of manure. Examples of these methods include the following. 1) Addition of synthetic amino acids and reducing protein contents resulted N reductions of 10∼27% in broilers, 18∼35% in chicks and layers, 19∼62% in pigs, and a 9∼43% reduction in odor in pigs. 2) Enzyme supplementation resulted in a 12∼15% reduction in DM weight in broiler manure. 3) Phvtase supplementation resulted in P reductions of 25∼35% in chickens and 20∼60% in pigs. 4) Use of growth promoting substances resulted in a 5∼30% reduction in N and a 53∼56% reduction in odor of pigs. 5) Formulating diets closer to requirements (diet modification) reduced N and P by 10∼15% each in chickens and pigs, and odor by 28∼ 79% in pigs. 6) Phase feeding reduced N and P excretion by chicken and pigs from 10∼33% and 10∼13% each, as well as odor in growing and finishing pigs by 49∼79%. 7) Use of highly digestible raw materials in feed reduced N and P excretion by 5% in chickens and pigs.

• Applied Biological Chemistry
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• v.18 no.1
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• pp.1-9
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• 1975

In order to study on the preparation of improved soysauce, Koji(soybean and wheat mash fermented by the strain Aspergillus sojae), Koji-Natto(mixed with the various proportion of Koji to Natto; 8 : 2, 6 : 4, 4 : 6, 2 : 8) and Natto (prepared using the strain: Bacillus subtilis) were prepared as soysauce materials. Sensory evaluation for the soysauces made from above-mentioned soysauce materials and the contents of total nitrogen, amino nitrogen, ammonia nitrogen, reducing sugar, total acid and enzyme activity were determined. The results were summarized as follows: 1. Protease activity of Natto was over twice higher than that of Koji and amylase activity of Koji was three times higher than that of Natto. Koji-Natto showed successive increase of amylase activity and successive decrease of protease activity as Koji proportion was increased to Natto. 2. The contents of total nitrogen and amino nitrogen in all the soysauce mashes displayed linear increases or no changes of these contents as aging. The contents of total nitrogen and amino nitrogen in the mahes were higher as Natto proportion increase to Koji during the aging period. 3. In Natto soysauce mash and Koji-Natto soysauce mashes the contents of ammonia nitrogen were gradually increased until $1{\sim}2$ months and rapidly reduced after that period, while Koji soysauce mashes were continuatively increased. 4. In all the soysauce mash the reducing sugar increased preeminently until the two months and after then there was a rapid decrease as aging the contents of reducing sugar in the mash were higher as Natto proportion increased to Koji during aging period. 5. The total acid of Koji and Koji-Natto (8 : 2) soysauce mash showed gradual increase as aging, while contents of total acid in Natto and other Koji-Natto soysauce mashes increased preeminently until 50${\sim}$70 days aging, after then decreased. 6. The results of sensory evaluation for three-month-fermented soysauces showed the most excellent in Koji-Natto (6 : 4) and successive order in the soysauces consisting of Koji and Natto proportion: 8 : 2, 10 : 0, 4 : 6, 2 : 8, 0 : 10.

• Food Science and Preservation
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• v.23 no.7
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• pp.1042-1049
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• 2016

This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.

• Applied Biological Chemistry
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• v.9
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• pp.9-27
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• 1968

Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.301-307
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• 2010

This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 mg%. Lactic acid bacteria count was the highest in G Nuruk with $3.78\times10^8$ and yeast and total microbe count recorded the highest levels, $3.78\times10^8$ and $3.47\times10^8$, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter's color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 mg% and it was 2,000 mg% and around 1,000 mg% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 mg% and it was observed to be 1,890, 1,676 and 1,531 mg% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.39-48
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• 2010

In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02 and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was $20.97{\pm}0.15%$ in garlic-added kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were significantly higher in garlic-added kanjang. Na content was occupies 87~89% of total mineral content. The contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang, respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang (461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In $100{\mu}L/mL$ concentration, electron donating abilities were $14.43{\pm}0.25%$ and $54.6{\pm}1.48%$ in traditional and garlic-added kanjang, ABTs radical scavenging activities of garlic-added kanjang was $57.21{\pm}1.34%$ that was higher than traditional kanjang ($43.27{\pm}0.19%$).