• Title/Summary/Keyword: Fermentation characteristic

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Monitoring on Alcohol Fermentations Properties for Aronia Juice for Aronia(Aronia melanocarpa) Vinegar

  • Sun-Sun Hur
    • Journal of the Korean Applied Science and Technology
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    • v.40 no.4
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    • pp.699-709
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    • 2023
  • This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

Acid Fermentation Characteristic of Food Wastes According to the Organic Loading Rate (유기물부하에 따른 음식물찌꺼기의 산발효 특성)

  • Park, Jin-Sik;Ahn, Chul-Woo;Jang, Seong-Ho
    • Journal of Environmental Science International
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    • v.15 no.10
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    • pp.975-982
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    • 2006
  • This study has been conducted to optimum operating conditions for effective acid fermentation according to OLR(organic loading rate) in the mesophilic and thermophilic acid fermentation process. The results are summarized as follows. In order to obtain reasonable acid fermentation efficiency in performing acid fermentation of food wastes in thermophilic condition, organic loading rate was required below 20 gVS/L.d. As $SCOD_{Cr}/TKN,\;SCOD_{Cr}/T-P$ of thermophilic acid fermented food wastes In organic loading rate 20 gVS/L.d were 18.9, 73.4 respectively, it was possible to utilize as external carbon source for denitrification in sewage treatment plant after solid-liquid separation as well as co-digestion of fermented food wastes and sewage sludge.

A Study on the Physicochemical Properties Alteration of Aloe Saponaria Fermentation

  • Kweon, Do-Yeong;Kang, Min-Woo;Park, Jong-Min;Kim, Jong-Soon;Kwon, Soon-Goo;Choi, Won-Sik
    • Journal of the Korean Society of Industry Convergence
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    • v.23 no.6_1
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    • pp.897-906
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    • 2020
  • This research focuses on the physicochemical characteristic of fermentation of Aloe Saponaria. The fermentation process applied in this study had 2 variation, depends on the aloe part as the materials (bottom, middle, and tip) and the initial sugar content (24% and 0%) used. Tests are conducted using uinkin fermented powder, sugar, salt, and distilled water as fermenting agent. The results indicate that change in physicochemical properties of aloe's skin was larger than in aloe's gel as fermentation materials. In contrast, there was no significant change in aloe's leaf during the process. A lso, aloes with intial sugar condition of 24% show better results than which without sugar addition in fermentation.

A Study on Recycling of Food Garbage - For Compost - (음식물찌꺼기의 재활용에 관한 연구 - 퇴비화로서 -)

  • Kim, Nam-Cheon
    • Journal of the Korea Organic Resources Recycling Association
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    • v.2 no.1
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    • pp.51-64
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    • 1994
  • To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

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Study on manufacturing methods of gangwondo tranditional liquors (강원도 전통주의 제조 특성에 관한 문헌 연구)

  • Park, Eun-Hee;Kim, Myoung-Dong
    • Food Science and Industry
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    • v.49 no.3
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    • pp.97-102
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    • 2016
  • It is important to encourage the restoration of the production of traditional Korean liquors, which is being undertaken by individuals, companies, and the government. The flavours of traditional liquors differ and depend on the environment and raw materials. This study on the traditional Gangwondo liquor is based on literature review and oral tradition. The history of and the scientific rationale behind the use of malt, which is a characteristic feature of the traditional Gangwondo liquor manufacturing process, must be systematically researched. It is important that independent two-step fermentation is used in Gangwondo, while in other regions simultaneous two-step fermentation is used. We expect that the current research on fermentation will be useful for the production of various traditional liquors. The total production of traditional liquors will need to be increased to meet the needs of the world festival, 2018 Olympic Winter Games in Pyeongchang.

Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root (으뜸도라지 식초의 저장기간별 품질 특성 및 항산화 활성)

  • Lee, Yeon-Jin;Byun, Gwang-In;Jin, So-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.31 no.4
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    • pp.549-558
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    • 2018
  • The aim of this study was to investigate the characteristics and antioxidant activities of vinegar made with Etteum bell flower root (0.5%, 1%, 1.5% and 2%) during two-step fermentation. Acetic acid was fermented at $30^{\circ}C$ for 16 days and samples of vinegar were extracted at 2, 4, 6, 8, 10, 12 and 16 days. The pH of Etteum bell flower root vinegar did not significantly differ among the samples, but the acidity increased during fermentation. Alcohol content decreased at 16 days of fermentation and less than 1% alcohol was shown in all samples after fermentation. The pure acetic acid yield was 88.85~98.97%, whereby the total phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities increased as the ratio of the Etteum bell flower root increased. The sensory scores of vinegar fermented with 1.5% Etteum bell flower root are greater than those of vinegar prepared by other treatments. Therefore, vinegar with 1.5% Etteum bell flower root added is considered to be the most suitable for manufacturing.

Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Time (발효시간에 따른 동충하초 첨가 증편의 품질특성)

  • Park, Geum-Soon;Park, Eo-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.10
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    • pp.1703-1708
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    • 2004
  • This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

THE TASTE COMPOUNDS FERMENTED ACETES CHINENSIS (새우젓의 정미성분에 관한 연구)

  • CHUNG Seung-Yong;LEE Eung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.9 no.2
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    • pp.79-110
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    • 1976
  • In Korea fermented fish and shellfish have traditionally been favored and consumed as seasonings or further processed for fish sauce. Three major items in production quantity among more than thirty kinds which are presently available in the market are fermented anchovy, oyster and small shrimp. They are usually used as a seasoning mixture of Kimchi in order to provide a distinctive flavor. Fermented small shrimp, Acetes chinensis is most widely and largely used ana occupies an important position in food industry of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented small shrimp. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA, and betaine were analysed. In addition, change in microflora during the fermentation under the halophilic circumstance was also investigated. The samples were prepared with three different salt contents of 20, 30 and $40\%$ to obtain the proper degree of fermentation at a controlled tempeature of $20{\pm}2^{\circ}C$. The results are summarized as follows: Volatile basic nitrogen increased rapidly until 108 days of fermentation and afterwards it tended to increase slowly. Amino nitrogen also increased rapidly until 43 days of fermentation and then increased slowly. Extract nitrogen increased and marked the maximum value at 72 day fermentation and then decreased slowly. ADP, AMP and IMP tended to degrade rapidly while hypoxanthine increased remarkably at 27 day fermentation but slightly decreased at 72 day fermentation. It is presumed that the characteristic flavor of fermented small shrimp might be attributed to the relatively higher content of hypoxanthine. In the free amino acid composition of fresh small shrimp abundant amino acids were proline, arginine, alanine, glycine, lysine, glutamic acid, leucine, valine and threonine in order. Such amino acids like serine, methionine, isoleucine, phenylalanine, aspartic acid, tyrosine and histidine were poor. In small shrimp extract, proline, arginine, alanine, glycine, lysine and glutamic acid were dominant holding $18.5\%,\;14.6\%,\;10.8\%,\;8.7\%,\;8.1\%\;and\;7.7\%$ of total free amino acids respectively. The total free amino acid nitrogen in fresh small shrimp was $63.9\%$ of its extract nitrogen. The change of free amino acid composition in the extract of small shrimp during fermentation was not observed. Lysine, alanine glutamic acid, proline, glycine and leucine were abundant in both fresh sample and fermented products. The increase of total free amino acids during 72 day fermentation reached approximately more than 2 times as compared with that of fresh sample and then decreased slowly. Fermented small shrimp with $40\%$ of salt was too salty to be commercial quality as the results of organoleptic test showed. It is found that 72 day fermentation with $20\%\;and\;30\%$ of salt gave the most favorable flavor. It is convinced that the characteristic flavor of fermented small shrimp was also attributed to such amino acids as lysine, proline, alanine, glycine and serine known as sweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste. The amount of betaine increased during fermentation and reached the maximum at 72 day fermentation and then decreased slowly TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in fermented small shrimp was $200mg\%$ on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented small shrimp. It is supposed that these compounds could also play a role as important taste compounds of fermented small shrimp. At the initial stage of fermentation, Achromobacter, Pseudomonas, Micrococcus denitrificans which belong to marine bacteria were isolated. After 40 day fermentation, they disappeared rapidly while Halabacterium, Pediococcus, Sarcian, Micrococcus morrhuae and the yeasts such as Saccharomyces sp. and Torulopsis sp. dominated. It is concluded that the most important taste compounds of fermented small shrimp were amino acids such as lysine, proline, alanine, glycine, serine, glutamic acid, and leucine, betaine, TMAO and hypoxanthine.

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Evaluation of Batch Fermentation Conditions on Beer Flavor Development (맥주의 향미형성에서 본 회분발효조건의 평가)

  • Pack, M.Y.
    • Microbiology and Biotechnology Letters
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    • v.3 no.1
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    • pp.23-29
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    • 1975
  • Brewer's worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.

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Comparative Study on the Effects of Combined Treatments of Lactic Acid Bacteria and Cellulases on the Fermentation Characteristic and Chemical Composition of Rhodesgrass (Chloris gayana Kunth.) and Italian Ryegrass (Lolium multiflorum Lam.) Silages

  • Ridla, M.;Uchida, S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.12 no.4
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    • pp.525-530
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    • 1999
  • Prior to ensiling Rhodesgrass (RG) and Italian ryegrass (lRG) were treated with lactic acid bacteria (LAB) or with LAB+cellulases to compare their fermentation characteristics and chemical compositions. LAB (Lactobacillus casei) was added to all ensiling materials (except the untreated control) of RG and IRG at a concentration of $1.0{\times}10^5\;cfu.g^{-1}$ fresh forage. The enzymes used were Acremoniumcellulase (A), Meicelase (M) or a mixture of both (AM). Each enzyme was applied at levels of 0.005, 0.01 and 0.02 % of fresh forage. The silages with each treatment were incubated at 20, 30 and $40^{\circ}C$ and stored for about 2 months. While no marked differences were found between the RG and IRG silages with various treatments on dry matter (DM), volatile basic nitrogen (VBN) and water soluble carbohydrate (WSC) contents, there were significant differences in pH value, and lactic acid and butyric acid contents. LAB inoculation did not affect the fermentation characteristics of either the RG or IRG silages. The combined treatments of LAB+cellulases improved the fermentation quality of both the RG and IRG silages as evidenced by the decrease in pH value and increase in lactic acid content. Increasing the amount of added cellulase resulted in a decrease in pH value and an increase in lactic acid content in both the RG and IRG silages. Cellulases A and AM had a greater effect than cellulase M on the fermentation quality of the RG and IRG silages. Incubation temperatures of 30 and $40^{\circ}C$ appeared to be more appropriate environments for stimulating good fermentation than $20^{\circ}C$.