• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.526-530
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• 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.

• Journal of Species Research
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• v.8 no.4
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• pp.351-364
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• 2019

Here we describe indigenous prokaryotic species in Korea, a total of 42 bacterial strains affiliated to the class Alphaproteobacteria isolated from various environmental samples: fermented vinegar, sea water, beach sand, fresh water, salt flats, moss, algae, activated sludge, and soil. From the high 16S rRNA gene sequence similarity (>98.7%) and formation of a robust phylogenetic clade with the closest species, it was determined that each strain belonged to predefined bacterial species. There is no official report that these 42 species included in Alphaproteobacteria in Korea: 15 species of 6 genera in the order Rhodospirillales, 12 species of 10 genera in the order Rhizobiales, 10 species of 8 genera in the order Rhodobacterales, 4 species of 4 genera in the order Sphingomonadales and 1 species of 1 genus in the order Caulobacterales. Gram reaction, colony and cell morphology, basic biochemical characteristics, isolation source, and strain IDs are also described in the species description section.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.743-749
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• 2014

The aim of this study was to develop hydroponic-cultured ginseng vinegar (HGV) containing ginsenoside Rg2 in order to its anti-obesity and anti-hyperlipidemic effects in C57BL/6J mice. HGV was prepared by two-stage fermentation. The ginsenoside Rg2 contained in acetic acid-fermented HGV increased by 4.0 times compared to that in pre-fermented HGV. To measure the anti-obesity effect of HGV, thirty two mice were randomly divided into four groups: normal diet group (ND), high-fat diet group (HFD), high-fat diet-supplemented with HGV group (HGV), and high-fat diet-supplemented with green tea extract group (GT). Body weight, fat weight, and liver weight decreased in the HGV group. The HGV group also showed lower plasma levels of low-density lipoprotein (LDL)-cholesterol and triglycerides, and higher levels of high-density lipoprotein (HDL)-cholesterol compared to the corresponding levels in the HFD group. Furthermore, there were significant decreases in plasma aspartase aminotransferase (AST) and alanine aminotransferase (ALT) levels in the HGV group compared to the corresponding levels in the HFD group. These results suggest that HGV can be used as an anti-obesity therapeutic agent or functional ingredient.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.168-175
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• 2013

In this study we investigated the possibility of preparing brewed brown rice makgeolli, a traditional Korean rice wine, under diverse conditions. For this purpose the physicochemical characteristics of makgeolli brewed at different temperatures, utilizing a variety of nuruks, the traditional Korean fermentation agent, were studied. The alcohol content was seen to be highest when brewing occurred at $30^{\circ}C$, with the nuruk TN producing 16.2%. At $20^{\circ}C$TN produced 14.1% alcohol content. The alcohol content was therefore higher, by about 2%, for $30^{\circ}C$ fermentations than $20^{\circ}C$ fermentations. Similarly, saccharifying activity was influenced by temperature and sugar content, with a higher activity seen at $30^{\circ}C$ than at $20^{\circ}C$. As the fermentations progressed acidification petered out, with titratable acidity being 0.50-0.67% in all end samples. On the Hunter L, a, b scale; the a value decreased slightly, while the b value increased steadily during the fermentation process. Measurements of total organic acids were highest at $30^{\circ}C$, with the nuruk AK, at about 550 mg%. The content of citric acid was the highest at $30^{\circ}C$, being 230-310 mg% in all samples. However, more lactic acid was detected at $20^{\circ}C$ than at $30^{\circ}C$. Total free amino acid was highest at $30^{\circ}C$, with TN at $8,605{\mu}g/ml$, AK at $6,083{\mu}g/ml$, and RJ at $2,381{\mu}g/ml$. Total free amino acid and essential amino acid was shown to be higher at $30^{\circ}C$ than at $20^{\circ}C$. The bioactive substance ${\gamma}$-aminobutyric acid was also higher at $30^{\circ}C$, with TN at $223{\mu}g/ml$. From all of these results, we surmise that brown rice makgeolli manufacturing conditions are optimal at $30^{\circ}C$ fermentation temperatures and using the nuruk TN for brewing vinegar. In addition, the nuruk used clearly affects the quality of brown rice makgeolli and an appropriate method to determine the best nuruk for various purposes should be pursued.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Journal of Life Science
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• v.32 no.2
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• pp.119-124
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• 2022

To effectively isolate acetic acid bacteria for producing makgeolli vinegar, various products were researched, and Acetobacter pasteurianus CK-1, a strain that is excellent in acetic acid production, was finally isolated. The optimal growth temperature of the isolated strain was confirmed to be 30℃, and it grew well in the pH range of 5.5~6.5, with optimal growth at pH 6. A. pasteurianus CK-1 had the most active proliferation when the initial ethanol concentration in the medium was 4%, and growth was possible even at an ethanol concentration of 7%. When inoculating the isolated strain into makgeolli to induce acetic acid fermentation, the pH at the beginning of fermentation was 3.54, which was gradually lowered to 2.77 after 18 days of fermentation. The acidity was 0.75% at the beginning of fermentation and gradually started to increase from the 4th day of fermentation. The final acidity at the end of fermentation was 5.54%. In the vinegar fermented by inoculating A. pasteurianus CK-1, acetic acid content was detected to be as high as 3,575.7±48.6 mg%, and the malic acid and citric acid contents were 2,150.8±27.6 and 55.8±3.7 mg%, respectively. Further, it was confirmed that the content and ratio of the organic acids produced significantly differed depending on the type of inoculated bacterial strain. During acetic acid fermentation, the populations of yeast and A. pasteurianus CK-1 were inversely changed. In the initial stage of fermentation, yeast dominated, and after 10 days of fermentation, A. pasteurianus CK-1 slowly proliferated and reached stationary phase.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.3
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• pp.273-280
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• 2015

In this study, we used the mixture made from the Rice bran 45 ㎏, Dendropanax 5 ㎏, the sugar of the 10% of the total weight, and the enzyme of the 0.1% of the total weight. After the mixture were fermented for 90 days under 20 $^{\circ}C$, we measured the cell viability and the inhibition rate of the melanin biosynthesis, the activity of tyrosinase and superoxide dismutase (SOD) in malignant melanoma, B16F10 cells, in order to survey the whitening effect and the mechanism of the effects on the sample. As a result, the samples significantly suppressed the cell viability of B16F10 in more than 500 ${{\mu}g}$/㎖ and significantly inhibited the generation of melanin induced by ${\alpha}$-MSH in more than 1,000 ${{\mu}g}$/㎖. Sample decreased the activity of tyrosinase while increased the activity of SOD in dose dependent manner. Therefore, we considered that the fermentation extract made from a Rice bran and Dendropanax will be able to produce high value-added products, if used as a commercial.

• Journal of Species Research
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• v.11 no.3
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• pp.155-161
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• 2022

Acetic acid bacteria (AAB) convert ethanol to acetic acid through oxidation, and the fermentation pathway of AAB is important in the vinegar industry. The genus Acetobacter is the representative one of AAB, and several Korean traditional vinegars are produced using Acetobacter strains. Until now, four species in the genus Acetobacter were reported as native species in Korea. During the past two years, we isolated several AAB strains from fruits, flowers and fermented foods, and several AAB species unrecorded in Korea were found on the basis of 16S rRNA gene sequence analyses. In this study, we report eight Acetobacter species as native ones which are A. fabarum C10-3 (=KACC 21483) isolated from plumcot fruit (Naju-si), A. lovaniensis KDG-EC1 (=KACC 22697) isolated from diced radish kimchi (Naju-si), A. okinawensis GAM12-M2 (=KACC 22696) isolated from persimmon fruit (Sangju-si), A. orientalis FR32C4 (=KACC 22370) isolated from fruit of Cudrania tricuspidata (Jeonju-si), A. papaya FR35B3 (=KACC 22046) isolated from grape fruit (Yeongdong-gun), A. suratthaniensis GAM15-R2 (=KACC 22694) isolated from persimmon fruit(Gimje-si), A. syzygii C25-1 (=KACC 22048) isolated from peach fruit (Namwon-si) and A. thailandicus JDF1-M1 (=KACC 22693) isolated from plum fruit(Seoul).