• 한국식생활문화학회지
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• 제37권6호
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• pp.519-528
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• 2022

The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the National Agrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU-2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21, 36, 45, and 60 h in a culture room at 35℃. ABTS and DPPH radical scavenging activities were significantly increased upon fermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production was significantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12 hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that the ABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 h fermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is 12 hours, confirming the high correlation of all experiments.

• 한국식품영양학회지
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• 제30권2호
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• pp.305-311
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• 2017

보리와 밀의 혼합막걸리 제조조건을 설정하기 위하여 발효온도(20, 25, $30^{\circ}C$)및 시간(3, 6, 9일)을 달리하여 제조한 혼합막걸리의 발효특성을 조사하였다. pH와 당도는 발효온도 및 시간이 증가함에 따라 전반적으로 증가하는 경향을 나타내었으며, 총산은 발효온도와 시간에 따라 비례적으로 증가하였다. 환원당과 알코올 함량은 발효온도 $20^{\circ}C$와 $25^{\circ}C$에서는 발효시간이 경과됨에 따라 환원당은 감소하고, 알코올은 증가하는 반면, 발효온도 $30^{\circ}C$에서는 발효 6일에 알코올 함량이 감소하였다. 색도는 L값은 대부분 발효온도가 증가함에 따라 감소하는 경향을 보였으며, a값과 b값은 발효 9일차에 발효온도에 따른 유의적 차이를 보이지 않았으나, 발효시간이 경과함에 따라 유의적으로 증가하는 경향을 나타내었다(p<0.05). 보리와 밀 혼합막걸리의 미생물수를 측정한 결과, 효모수는 발효 3일차에 발효온도 $20^{\circ}C$, $25^{\circ}C$ 및 $30^{\circ}C$에서 각각 8.14, 7.93 및 7.67 Log(CFU/mL)로 가장 높은 수준을 나타냈고, 발효시간 경과에 따라 감소하였다. 이것은 발효온도와 상관없이 총균수와 유산균수가 모두 동일하게 나타났다. 유기산 조성은 citric acid와 lactic acid가 대부분을 차지했으며, 그 외 malic acid와 pyruvic acid도 일부 검출되었다. 이상의 결과를 종합했을 때 보리와 밀 혼합막걸리의 최적 발효조건은 발효온도 $20{\sim}25^{\circ}C$에서 6일간 발효했을 때 우수한 막걸리를 제조할 수 있을 것으로 판단하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.345-348
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• 2004

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with $2.0{\times}\;10^6\;cfu/mL$ up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.

• 한국식생활문화학회지
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• 제9권4호
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• pp.329-333
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• 1994

발효시간을 $0{\sim}10$시간으로 달리한 증편 반죽에서 발효시간에 따른 이화학적 성질 변화를 검토하였다. 발효경과에 따라 pH는 감소하였으나 적정산도와 젖산은 계속적으로 증가하였다. 발효 중 총당은 계속적으로 감소하였으나 환원당은 발효초기 크게 증가하여 발효 4시간에 건물 기준으로 최대 101 mg/g에까지 도달한 다음 다시 감소하였다.

• 미생물학회지
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• 제20권2호
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• pp.67-72
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• 1982

The effect of fermentation temperature on the production of high content alcohol has been investigated with high substrate concentration. The maximum specific growth rate, ${\mu}max\;was\;0.461hr^{-1}\;at\;35^{\circ}C$ which was the highest, whereas the maximum biomass concentration waas 8.7g/l at $25^{\circ}C$, at the growth rate lower than at $35^{\circ}C$. Approximately 140g/l of ethanol was produced in the temperature range of 20 to $25^{\circ}C$ with nearly complete comsumption of the substrate. Extended fermentation time has been required at lower temperatures, however, for the maximum values of biomass concentration and alcohol content, hence higher ethanol productivity, as the temperature was elevated to $40^{\circ}C$. The viability of yeasts was greatly improved by lowering the fermentation temperature down to $25^{\circ}C$ and also extended survival of the cells has been observed at lower fermentation temperatures, although the ethanol concentration of both waas higher.

• 한국식품조리과학회지
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• 제19권2호
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• pp.188-194
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• 2003

This study was conducted to investigate the effect of beef bone extracts on the organoleptic quality and fermentation of Baeck Kimchi. For this study, the organoleptic characteristics of Baeck Kimchi, with addition beef bone extracts were tested, and the changes in the fermentation factors, such as pH, acidity, reducing sugar and total microbial count, were observed during fermentation at 10$^{\circ}C$ and 20$^{\circ}C$. Greater amounts of lipids and soluble nitrogen were extracted to increasing the boiling time for the preparation of the beef bone extracts. However, 1% of the mixed beef bone extracts, prepared by boiling for 5, 7 and 9 hours, was the most acceptable for the Baeck Kimchi fermentation, as assessed from the results of sensory consumer tests. The beef bone extracts enhanced the umami taste of the unfermented Baeck Kimchi. The carbonated taste, sourness and fresh flavor of the fermented Baeck Kimchi were also enhanced. The fermentation rate was increased by the addition of beef bone extracts to Baeck Kimchi.

• 식품과학과 산업
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• 제53권2호
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• 한국산학기술학회논문지
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• 제11권4호
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• pp.1528-1533
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• 2010

갈대뿌리를 첨가하여 효모 발효시킨 산머루주의 발효특성을 조사하였다. 산머루주 발효 과정에 갈대뿌리의 첨가는 효모의 당 소모를 촉진시켜 발효를 빠르게 진행시키는 효과가 있음을 보여주었고, 발효액의 pH의 증가와 산도의 감소를 가져와서 효모가 발효를 더 잘할 수 있도록 해주었다. 특히 갈대뿌리 2%를 첨가한 산머루주는 발효기간 4일 이내에 에탄올이 약 13% 생성되는 것으로 나타나 갈대뿌리 첨가가 발효시간을 단축하는데 큰 효과가 있음을 알 수 있었다. 또한, 갈대뿌리 2%를 첨가하여 발효시킨 산머루주의 관능이 가장 우수한 것으로 나타났다. 즉, 효모를 사용하여 산머루의 알코올 발효 시에 갈대뿌리의 첨가는 당의 소모와 에탄올 생성을 촉진하고 관능을 좋게 하는 긍정적인 효과를 갖는다는 것을 확인하였다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• 한국수산과학회지
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• 제48권3호
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• pp.293-300
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• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.