• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.1
• /
• pp.87-94
• /
• 1994

The conditions of water extraction form the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. desirable condition for extraction was that 100g of dried jujube was added to 750$m\ell$ of water and heated for 80 minutes at 100$^{\circ}C$. The yield of JWEC was 50% and the manin component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.

• Journal of the Korean Society of Industry Convergence
• /
• v.20 no.4
• /
• pp.345-350
• /
• 2017

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.

• Food Engineering Progress
• /
• v.21 no.4
• /
• pp.403-408
• /
• 2017

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be $28^{\circ}C$. The most appropriate preparation method of onion juice was to heat the onion at $121^{\circ}C$ for 15 min and produce juice with pressure followed by filtering, and then sterilization at $121^{\circ}C$ for 15 min. Prepared onion juice was used for fermentation without dilution.

• Journal of Microbiology and Biotechnology
• /
• v.14 no.2
• /
• pp.276-283
• /
• 2004

Screening was performed to isolate cellulose-producing microorganisms from the Korean traditional fermented persimmon vinegar. The resulting strain, KJ $145^{T}$, was then taxonomically investigated by phenotypic characterization, particularly chemotaxonomic, and by phylogenetic inference based on a 16S rDNA sequence analysis including other related taxa. Strain KJ $145^{T}$ was found to grow rapidly and form pale white colonies with smooth to rough surfaces on a GYC agar. Strain KJ $145^T$ also produced acetate from ethanol, and was tolerable to 10% ethanol in SM medium. In a static culture, a thick cellulose pellicle was produced, and in GYC broth, the strain grew at temperatures ranging from 28 to $40^\circ{C}$ with an optimum pH of 4.0. The genomic DNA G+C content of strain KJ $145^T$ was 61.9 mol%, and the predominant ubiquinone was Q 10 as the major quinone and Q9 as the minor quinone. The major cellular fatty acids were $C_{16:0}$ and the sum in feature 7 ($C_{18:1}$ w9c, w12t and/or w7c). A 16S rRNA-targeted oligonucleotide probe specific for strain KJ $145^T$was constructed, and the phylogenetic position of the new species was derived from a 16S rDNA-based tree. When comparing the 16S rDNA nucleotide sequences, strain KJ $145^T$ was found to be most closely related to G. hansenii LMG $1527^T$ (99.2%), although KJ $145^T$ was still distinct from G. hansenii LMG $l527^T$ and G. xylinus LMG $1515^T$ in certain phenotypic characteristics. Therefore, on the basis of 16S rDNA sequences and taxonomic characteristics, it is proposed that strain KJ $145^T$ should be placed in the genus Gluconacetobacter as a new species, Gluconacetobacter persimmonis sp. nov., under the type-strain KJ $145^T$ (=KCTC =$10175BP^T$=KCCM=$10354^T$).

• Journal of Korean Society of Forest Science
• /
• v.104 no.1
• /
• pp.67-75
• /
• 2015

This research is to investigate the four years growth mountain-cultivated ginseng ripened twenty-two weeks into four years fermented persimmon vinegar (tentatively: Sansamcho) ingestion on obese-related factors during dietary control. The Sansamcho was ingested orally, two times a day, after every meal for six weeks to the male rats. Groups were divided into the control (CON), the restricted diet (RD), and the weight cycling (WC). And, each groups has its own sub-groups as the -control (-CON), 2.5 times diluted Sansamcho ingestion (-MPV2.5), and 5.0 times diluted Sansamcho ingestion (-MPV5.0) groups, respectively. The number of rat was consisted of seven in each group. After six weeks rearing periods was done, abdominal fats (retroperitoneal fat, mesentery fat, and epididymal fat) and energy metabolic-related protein (AMPK: AMP-activated protein kinase; PPAR-${\alpha}$: peroxisome proliferator-activated receptor-${\alpha}$; and CPT-1: carnitine palmitoyltransferase-1) were weighed and analyzed. Amount of stored fat was significantly or tended to decrease by Sansamcho ingestion. In addition, sum of fats increasing were suppressed by the material. On the contrary, energy metabolism-related protein expression was significantly increased or tended to increase by Sansamcho ingestion. This results suggested that increased energy metabolism using Sansamcho was restrained effectively visceral fat store by high-fat diet and/or dietary control. In other words, it has a good function to suppress weight cycling which is the most insoluble problem. Therefore, the fusion material, Sansamcho, may expect to utilize as the obese-suppression-food.

• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.1042-1049
• /
• 2016

This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.

• Korean Journal of Clinical Laboratory Science
• /
• v.54 no.3
• /
• pp.217-223
• /
• 2022

Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×10⁷~1.0×10⁸ CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.4
• /
• pp.470-475
• /
• 1993

The imitation sauce was prepared by using the enzymatic hydrolysate of cod skin gelatin and its product quality was also compared with three kinds of soy sauce on the market sensually. The major molecular weight of the hydrolysate used in this study was 5, 800Da and glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid having sweet taste accounted for 65.9% of the total amino acid being in the hydrolysate. The imitation sauce was prepared the mixture of the liquor and fermented sauce (8 : 2 = v : v), where the liquor was prepared by dissolving with 10.0g the hydrolysate, 10.0g NaCl, 3.0g sucrose, 0.5g monosodium glutamate, 0.1g caramel powder, 3.0$m\ell$ fermented vinegar, 0.05g garlic powder, 0.1g black pepper powder, and 0.2g licorice powder in 100.0$m\ell$ water, boiling for 5min and filtrating with cheesecloth. From the result of sensory evaluation, the imitation sauce was at least equal to three kinds of soy sauce in product quality.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.871-875
• /
• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.30-36
• /
• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.