• Food Science and Biotechnology
• /
• 제16권4호
• /
• pp.526-530
• /
• 2007

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

• KSBB Journal
• /
• 제26권5호
• /
• pp.374-380
• /
• 2011

Earlier in Korea Kimchi was made in every family and every province has own taste and specialties. These days almost of the Kimchis are manufactured. We collected variable Kimchis, which were made for private use and isolated microorganisms. Some interesting micobial cells were identified and studied for its application as food and drinks. One of them was identified as Lactobacillus sakei KJ123. This strain is known as producing interesting aromatic components during Sakei fermentation like Kimchi in variable conditions. We tried to develop a health beverage with fermentation process. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink on this substrate with strains originated from Kimchi. Many kinds of lacctobacilli species existed in the fermented food cannot survive in the acidic conditions like human stomach. So we selected resisting strains in this conditions. The survival rate of Lactobacillus sakei cells in the artificial gastric juice and bile acid and other physiological characteristics at the variable conditions have been tested. After fermentation process some sensory tests on the product with panels were tried.

• 한국식품영양과학회지
• /
• 제30권3호
• /
• pp.460-465
• /
• 2001

농축사과주스의 효율적 활용을 위하여 반응표면분석으로 사과식초 발효조건을 알콜발효 및 초산발효 2단계로 구분하여 최적화 및 모니터링하였다. 알콜발효에서 최대 알콜함량을 나타내는 조건은 초기당도 $18.56\;^{\circ}Brix$, 교반속도 61.99 rpm 및 발효시간 67.32 hr으로 나타났으며, 초산발효에서 총산이 최대치를 나타내는 조건은 교반속도 201.53 rpm, 발효시간 179.42 hr으로 나타났다. 예측된 알콜발효 및 초산발효 최적 조건으로 발효를 행한 결과 총산 7.8%의 사고식초를 생산할 수 있었다. 알콜발효 과정에서 malic acid 함량이 가장 높았으며, 시간이 경과됨에 따라 lactic acid가 증가하였다. 초산발효 과정에서는 acetic acid가 급격히 증가하였으며, malic acid 함량은 거의 변화가 없었다.

• 한국식품과학회지
• /
• 제35권4호
• /
• pp.642-647
• /
• 2003

곶감가공 부산물인 감껍질을 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 감식초를 제조하였다. 감껍질을 이용한 알콜발효에서 알콜함량은 가수량이 12.43 mL/g 일 때, 초기 당함량 $12.41^{\circ}Brix$ 및 발효시간이 48.05 hr의 발효조건에서 최대치(8.22%)를 나타내었다. 산함량은 가수량이 12.18 mL/g 초기 당함량 $13.72^{\circ}Brix$ 및 발효시간이 46.22의 발효시간에서 최소치(0.30%)를 나타내었다. 초산발효에서 총산의 함량은 초기산도가 2.02%, 교반속도가 67.98 rpm 및 발효시간이 6.94 day일 때 최대치(6.40%)를 나타내었고, 갈색도는 초기산도가 1.50%, 교반속도가 150.00 rpm및 발효시간이 6.00 day일 때 가장 낮은 흡광도를 나타내었다. 감껍질을 이용하여 감식초를 제조하기 위해서 1차 알콜 발효조건은 가수량 12 mL/g, 초기 당함량 $12^{\circ}Brix$ 및 발효시간 48 hr로 할 때 감 알콜발효액을 제조할 수 있으며, 2차 초산발효조건은 초기산도 1.8%, 교반속도 70 rpm 및 발효시간 6 day인 것으로 나타났다.

• Journal of Microbiology and Biotechnology
• /
• 제27권4호
• /
• pp.701-708
• /
• 2017

This study was conducted to evaluate the hyaluronidase (HAase) inhibition activity of Asparagus cochinchinesis (AC) extracts following fermentation by Weissella cibaria through response surface methodology. To optimize the HAase inhibition activity, a central composite design was introduced based on four variables: the concentration of AC extract ($X_1$: 1-5%), amount of starter culture ($X_2$: 1-5%), pH ($X_3$: 4-8), and fermentation time ($X_4$: 0-10 days). The experimental data were fitted to quadratic regression equations, the accuracy of the equations was analyzed by ANOVA, and the regression coefficients for the surface quadratic model of HAase inhibition activity in the fermented AC extract were estimated by the F test and the corresponding p values. The HAase inhibition activity indicated that fermentation time was most significant among the parameters within the conditions tested. To validate the model, two different conditions among those generated by the Design Expert program were selected. Under both conditions, predicted and experimental data agreed well. Moreover, the content of protodioscin (a well-known compound related to anti-inflammation activity) was elevated after fermentation of the AC extract at the optimized fermentation condition.

• 한국수산과학회지
• /
• 제12권3호
• /
• pp.161-166
• /
• 1979

유산균 식료공법에서 중요한 위치를 차지하는 L. bulgaricus의 배양온도에 의한 산소 효과 및 열역학적 고찰을 요약하면 다음과 같다. 1) L. bulgaricus를 20시간 배양시 균체는 최고농도에 달했고 배양온도 $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 2.3UOD/ml, 2.6UOD/ml, 2.8UOD/ml로 나타났다. 2) 배양 30시간때 포도당 잔량은 배양온도 $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 18.3g/l, 15.0g/l, 10.0g/l이었다. 3) 최대비증식속도는 배양온도, $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 $0.42hr^{-1},\;0.48hr^{-1},\;0.58hr^{-1}$이었고 Saturation constant는 4.57mg/ml, 5.6mg/ml, 6.627mg/ml이었다. 5) 활성화 energy는 9,220cal/mol 배양온도의 변화에 따른 평균치로 활성화 entropy는 $-31.74cal/^{\circ}Kmol$, 반응열은 9,845cal/mol free energy는 19,800cal/mol이었다.

• 한국미생물·생명공학회지
• /
• 제31권3호
• /
• pp.257-263
• /
• 2003

고체상태배양에서 섬유소분해효소의 고 생산을 위해 기질로서 다양한 섬유순폐기물을 검토한 결과, 주정박과 볏짚을 1:1의 혼합기질로 사용하였을 때 13.98 FPA를 얻었다. 효소생산을 높이기 위해 주정박과 볏짚의 혼합기질에 질소원으로서 콩비지를 1:1:1로 혼합하였을 때 15.22 FPA의 효소활성을 얻을 수 있었다. 이때의 최적의 함수율, pH, 온도는 각각 70%, 5.0, 3$0^{\circ}C$이었다. 최적배양조건에서 배양 5일째 FPA, CMCase, Xylanase, $\beta$-glucosidase 및 Avicelase의 효소활성은 각각 15.22, 69.1, 83.9, 29.2 및 4.2 unit/g-SDW이었다. T. harzianum FJI의 섬유소폐기물을 이용한 고체상 태배양의 경제적인 효소생산은 섬유소폐기물의 생물학적 당화기술에 크게 기여할 것이다.

• 한국자원식물학회:학술대회논문집
• /
• 한국자원식물학회 2018년도 춘계학술발표회
• /
• pp.66-66
• /
• 2018

Light fermentation has been conducted under different light conditions such as normal dark light, white light, and light emitting diodes (LEDs) various color (blue, green, red, white on blueberry powder with fermenting bacteria Bacillus subtilis (B2). The bacteria B2 was isolated and identified by 16S rRNA sequencing method. RYRP biologically converted to secondary metabolites through light fermentation in the presence of Bacillus subtilis, the bacteria actively involved in bioconversion process. LEDs fermentation to enhance the production of phenolic content while comparing to normal dark and white light. Among the different color LEDs, blue LEDs mediated fermentation showed higher amount of total phenolic and flavonoid content. Then blue LEDs mediated fermented compound were characterized by FTIR and GC-MS, subsequently the compound was analyzed antioxidant activity tests and the antioxidant activity exhibited higher. This is the first study to demonstrate that B. subtilis-LEDs mediated fermentation is useful for facilitating phenolic compound production and enhancing antioxidant activity, which may have greater application fermentation fields.

• Preventive Nutrition and Food Science
• /
• 제1권1호
• /
• pp.46-52
• /
• 1996

Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at $25^{\circ}C$. The addition of 2% NaCi and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.$ before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.

• 한국미생물·생명공학회지
• /
• 제3권1호
• /
• pp.23-29
• /
• 1975

맥주의 재래식 나분발효에 따른 5가지 조건, 즉 발효기간, 변온, 자동교반, 성층, 피포현상 가운데, 한가지 조건씩을 실험적으로 변경시켜 맥즙을 발효하고, 생성된 맥주를 개스크로마토 그래피로써 분석해 본 결과, 이상의 5가지 발효조건이 모두 맥주의 향미형함에 필요하다는 것을 알았다.