• Journal of Life Science
• /
• v.30 no.1
• /
• pp.70-76
• /
• 2020

This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.163-172
• /
• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• Journal of Dairy Science and Biotechnology
• /
• v.37 no.2
• /
• pp.115-128
• /
• 2019

Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.

• Food Science of Animal Resources
• /
• v.30 no.4
• /
• pp.560-567
• /
• 2010

This study was conducted to evaluate the in vivo gastrointestinal survival and adhesive properties of orally administered Lactobacillus brevis FSB-1. ELISA conducted using polyclonal antibodies specific for L. brevis FSB-1 was able to detect the organism in feces; therefore, we used ELISA to determine the concentration of lactic acid bacteria in feces collected from Wister rats that had been administered $10^{10}$ cells/rat/d orally for 20 d. The mean recovery of L. brevis FSB-1 was approximately $10^{7.22}$ cells/g of wet feces during the oral administration period, and $10^{7.50}$ and $10^{7.46}$ at 8 and 10 d after the end of oral administration, respectively. These results indicate that L. brevis FSB-1 was able to survive in the gastrointestinal tract of rats, and that it had a high adhesive property in rat colons.

• Bulletin of the Korean Chemical Society
• /
• v.19 no.6
• /
• pp.680-685
• /
• 1998

Two kinds of new aliphatic diols were synthesized by the ring-opening reaction of lactide and glycolide with 1,4-butanediol, a difunctional initiator, in the presence of stannous octoate. The resulting aliphatic diols were melt-polymerized with D-tartaric acid at 150 ℃ to produce new crosslinkable polyesters. They were reacted with hexamethylene diisocyanate in THF at 65 ℃ in a teflon mold for 24 h to prepare sequentially ordered crosslinked polyesters (BD/LT/GL/D-tartarate). Degradation of the prepared yellow crosslinked films was carried out in a buffer solution in order to examine the effect of time, pH, temperature and crosslinking degree on their degradation rate and mechanism. The rate of degradation increased with an increase in pH and temperature, but it decreased with increasing degree of crosslinkage incorporated into the crosslinked polyesters. We also found that the crosslinked polymers were converted into the acidic compounds such as lactic, glycolic, and D-tartaric acids during the degradation.

• Journal of Pharmaceutical Investigation
• /
• v.40 no.4
• /
• pp.245-250
• /
• 2010

Porous poly(lactic-co-glycolic acid) microspheres (PLGA MS) have been utilized as an inhalation delivery system and a matrix scaffold system for tissue engineering. Here, gelatin (type A) is introduced as an extractable pH-responsive porogen, which is capable of controlling the porosity and pore size of PLGA microspheres. Porous PLGA microspheres were prepared by a water-in-oil-in-water ($w_1/o/w_2$) double emulsification/solvent evaporation method. The surface morphology of these microspheres was examined by varying pH (2.0~11.0) of water phases, using scanning electron microscopy (SEM). Also, their porosity and pore size were monitored by altering acidification time (1~5 h) using a phosphoric acid solution. Results showed that the pore-forming capability of gelatin was optimized at pH 5.0, and that the surface pore-formation was not significantly observed at pHs of < 4.0 or > 8.0. This was attributable to the balance between gel-formation by electrostatic repulsion and dissolution of gelatin. The appropriate time-selection between PLGA hardening and gelatin-washing out was considered as a second significant factor to control the porosity. Delaying the acidification time to ~5 h after emulsification was clearly effective to make pores in the microspheres. This finding suggests that the porosity and pore size of porous microspheres using gelatin can be significantly controlled depending on water phase pH and gelatin-removal time. The results obtained in this study would provide valuable pharmaceutical information to prepare porous PLGA MS, which is required to control the porosity.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.10
• /
• pp.1580-1590
• /
• 2019

Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to $4{\mu}g/mL$). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05). Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

• Animal Bioscience
• /
• v.34 no.11
• /
• pp.1776-1783
• /
• 2021

Objective: This project aimed to evaluate the effects of both different additives and filling methods on nutritive quality, fermentation profile, and in situ digestibility of whole plant corn silage. Methods: Whole plant corn forage harvested at 26.72% dry matter (DM) was chopped and treated with two filling methods, i) fill silos at one time (F1), ii) fill silos at three times (F3), packing samples into one/three silo capacity at the first day, another one/three capacity at the second day, then one/three at the third day, three replicates. For each replicate, samples were treated with three additives, i) control (CTRL, no additive), ii) Sila-Max (MAX, Ralco Nutrition Inc., Marshall, MN, USA), and iii) Sila-Mix (MIX, Ralco Nutrition Inc., USA). With three replicates of each secondary treatment, there were nine silos, 54 silos in total. Each silo had a packing density of 137.61 kg of DM/m3. All silos were weighed and stored in lab at ambient temperature. Results: After 60 d of ensiling, all items showed good silage fermentation under MAX filled one time or three times (p<0.01). Higher silage quality for all additives was obtained at filling one time than that filled three times (p<0.01). The highest DM and lowest DM loss rate (DMLR) occurred to MAX treatment at two filling methods (p<0.01); Digestibility of acid detergent fiber, neutral detergent fiber (NDF), and curde protein had the same results as silage quality (p<0.01). Yield of digestible DM and digestible NDF also showed higher value under MAX especially for filling one time (p<0.05). Conclusion: All corn silages showed good fermentation attributes (pH<4.0). The forage filled one time had higher silage quality than that filled three times (p<0.01). MAX with homofermentative lactic acid bacteria enhanced the lactic acid fermentation, silage quality and nutrient digestibility, and so improved the digestible nutrient yield.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.5 no.1
• /
• pp.47-55
• /
• 1999

Applications of chitosan are related to molecular weight and degree of deacetylation(DOD) of chitosan completely. The molecular weight and DOD were greatly affected by the concentration of solution time and temperature. The degree of demineralization was not significantly different at $50^{\circ}C\;and\;70^{\circ}C$ after 30 minutes. Deproteinization decreased as process time increased. The nitrogen content was reached to 6.92% after 90 minute at $80^{\circ}C$, which is similar to theoretical nitrogen content of chitin. The DOD was 82.84% after 2 hours reaction and increased as the reaction time increased in the process. Viscosity and molecular weight are increased as recycling number of concentrated NaOH solution increased. Chemical, biological and physical properties of chitosan depend on the DOD and molecular size of the molecule. Tensile strength of the films from acetic acid solutions was between $28.9{\sim}33.6$ MPa and was generally higher than that of the films from lactic acid. Elongation of the films from lactic acid was between $97.0{\sim}109.7%$ and was generally higher than that of the films from the acetic acid. Water vapor permeability of the films prepared from lcetic acid solutions was between $1.9{\sim}2.3ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and was generally higher than that of the films from the acetic acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.10 no.1
• /
• pp.123-135
• /
• 1981

The purpose of this paper is investigation on the consumption and the nutrition of marketing fermented milk in Korea. The objectives were selected randomly from 3 cities in Jeonbug province, Jeonju, Iri, and Gunsan, and they were grouped into students, housewives, patients, and officers from July to September 1980. (male: 591, Female; 673, total: 1,264). Findings in detail are summarized in Table 1.15. Among the many kinds of marketing fermented milk in Korea, products from the five manufacturers, whose numbers of Lactic acid acid bacteria were standarized, were sampled and divided into groups, A,B,C,D,E. The constituents of nutrition of them were analyzed by HPLC and AAS.