• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.129-132
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• 2000

유기산 생산을 위한 Propionibacterium acidipropionici의 발효 특성을 규명하기 위하여 ATCC 4965, 4875, 25562의 세 균주를 선별하였다. 세포 성장에 따른 발효 실험에서는 Peptone, Yeast extract, pH별로 실시되었으며, 각각 1.5 %, 0.75%, $5.5{\sim}7.5$에서 유기산 생산성이 최적으로 나타났다. 회분식 발효결과 세 균주 모두 pH 6.0에서 유기산 수율과 생산성이 pH 7.0에 비해 더 높았으며, 그 중에서도 P.acidipropionci ATCC4965균주가 유기산 생산성이 0.29g total acids/L/h로 가장 우수한 것으로 나타났다.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• 산업기술연구
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• 제3권
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• 한국물환경학회지
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• 제21권1호
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• pp.34-39
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• 2005

The performance of elutriated acid fermentation with slurry-type piggery waste was investigated, especially to evaluate the effects of temperature and pre-treatment. In the first phase, the acid elutriation reactor with piggery waste after centrifugation operated at both mesophilic and thermophilic conditions to evaluate the effect of temperature. Solubilization yield($gVFAs/gSCOD_{prod.}$) and acidification rate($gVFAs/gSCOD_{prod.}$) in the thermophilic digestion were 0.45 and 0.55, which were higher than those of the mesophilic digestion, 0.25 and 0.45. In addition, the acid elutriation reactor at thermophilic temperature is more effective in removing e-coli. In the second phase, the acid elutriation reactor was fed with piggery waste before centrifugation. With piggery wastes before centrifugation, the solubilization yield and the acidificaton rate were 0.40 and 0.80, respectively, which were higher than the rates using piggery waste after centrifugation at both mesophilic and thermophilic conditions. The higher sludge volume reduction of 80% benefits sludge management. Furthermore, economical advantages can be achieved by removing the pre-treatment process, such as centrifugation. Consequently, the treatment with piggery waste before centrifugation proved to be effective. Also, the optimum temperature condition was estimated at mesophilic or thermophilic conditions, considering solubilization yields and acidification rates, though the system should be heated.

• Journal of Biosystems Engineering
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• 제31권5호
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• pp.443-448
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• 2006

For development of an on-line monitoring unit of fermentation process, an auto dilution unit based on traditional chemical and biological analytical method was developed and the performance was evaluated. The dilution unit was constructed with two syringe pumps and flow direction change valves and fully automated. Total delivery volume of two pumps using distilled water was measured to confirm the operating stability And diluted concentrations of three substrate solutions (glucose, lactic acid, ethanol) were compared with a standard method with a high performance liquid chromatograph (glucose, lactic acid) and gas chromatograph (ethanol). Relative error values of total delivery volume of the pumps were below 3% and standard deviation values were 0.003 (n=5). Relative error values of diluted concentration of the dilution unit measurements were below 2% with 1/10 of dilution ratio and 70, $80{\mu}{\ell}$ of sample volume conditions for glucose and lactic acid, 1/30 of dilution ratio and $70{\mu}{\ell}$ of sample volume conditions for ethanol, respectively. In case of the ethanol, cause of the evaporative characteristics, the relative error values showed over 5% whole experimental conditions.

• Asian-Australasian Journal of Animal Sciences
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• 제20권2호
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• pp.214-219
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• 2007

A $3{\times}3$ factorial design experiment was conducted to investigate the effect of temperature and duration of storage on the fermentation quality of potato pulp ensiled with two fungal inoculants under laboratory conditions. The inoculants, Rhizopus oryzae (R) and Amylomyces rouxii (A) were each added to potato pulp material to contain at least $1{\times}10^6$ CFU/g fresh matter, and silages without additives served as controls. The silages were stored under three temperature regimes; 4, 12 and $25^{\circ}C$. Three silos per treatment from every temperature regime were opened on days 7, 24 and 40 days after ensiling to investigate treatment effects on fermentation quality, starch and sugar concentrations. Increase in temperature and duration of storage had a positive significant effect (p<0.01) on the fermentation quality of potato pulp silage (PPS). The inoculants had little effect (p>0.05) on the fermentation quality of the silages. Sugar concentration in the silages decreased with increase in temperature (p<0.01) but increased (p<0.05) with progression of duration of storage. The fungal inoculants had no effect on starch degradation in PPS. The results suggest that storage temperature and duration of storage are more important in determining the rate of fermentation than addition of the fungal inoculants in PPS.

• 한국수산과학회지
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• 제27권2호
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• pp.121-126
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• 1994

감자 마쇄물을 이용하여 멸치젓갈의 숙성조절에 관하여 연구 검토 하였으며 그 결과를 요약하면 다음과 같다. 1. 감자 마쇄물 $8\%$(w/w) 첨가구(P)가 숙성 전 기간에 걸쳐 육과 액즙에서 아미노 질소 함량이 낮게 유지되었으며 육의 외관도 거의 변화없이 유지되어 숙성 억제효과가 우수한 것으로 나타났다. 2. 숙성초기 아미노 질소 함량이 낮게 유지되고 pH 및 생균수의 증식이 억제되는 것이 숙성억제와 관계가 있는 것으로 나타났다.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.100-104
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• 2007

본 연구에서는 참다래 식초 개발을 위하여 초산발효 조건 및 올리고당 첨가에 따른 품질 특성을 조사하였다. 그 결과 초기알코올 농도 6%, 초기산도 1%에서 7일 동안 발효시켰을 때 총산이 가장 높게 나타났다. 올리고당 첨가에 따른 영향에서 총산은 올리고당 15% 첨가구에서 5.03%로 가장 높게 나타내었다. 참다래 식초의 유리당은 fructose, glucose 및 maltose가 확인되었으며 총 유리당은 올리고당 첨가량이 많을수록 높게 나타났다. 유기산은malic, lactic, acetic, citric 및 succinic acid가 확인되었으며 총 유기산 함량은 올리고당 15% 첨가구에서 가장 높게 나타났다. 올리고당 첨가량에 따른 무기질 함량은 올리고당 첨가량이 높을수록 무기질함량이 조금씩 감소하는 것으로 나타났다. 이상의 결과 올리고당 첨가는 참다래 초산발효에 미치는 영향은 크지 않았으며 단맛을 고려할 때 약 15% 첨가가 적당한 수준으로 나타났다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.