• Korean Journal of Food Science and Technology
• /
• v.48 no.3
• /
• pp.214-222
• /
• 2016

This study was performed to increase the production of ${\gamma}$-aminobutyric acid (GABA) by lactic acid bacteria (Lactobacillus brevis CFM11) and manufacture an optimum medium using the sap from Darae (Actinidia arguta). The concentration of GABA in the fermented sap was determined using GABase enzymatic assay. The isolated L. brevis CFM11 produced $605.67{\mu}g/mL$ GABA after incubation for 24 hours at $37^{\circ}C$ in broth. The sap was fermented by L. brevis CFM11 under optimum conditions of $32^{\circ}C$ for 48 hours with 40% rice bran extract, 1.0% sucrose, 3.0% soytone, 0.2% magnesium sulfate, and 0.2% MSG. The fermented sap produced a concentration of $1366.13{\mu}g/mL$ GABA. These results demonstrate that fermenting Darae sap using L. brevis CFM11 can produce a fermented sap beverage with increased GABA content.

• Korean Journal of Microbiology
• /
• v.49 no.2
• /
• pp.200-204
• /
• 2013

To contruct amylolytic industrial strains of Saccharomyces cerevisiae which produce ethanol efficiently from raw starch, the Bacillus amyloliquefaciens ${\alpha}$-amylase genes (Amy) or Aspergillus awamori glucoamylase genes (GA1) was separately introduced into the ribosomal DNA loci in the chromosomes of the raw starch fermenting-parental strain (ATCC 9763/$YIp{\delta}AGSA{\delta}$), using double 18S rDNA-integration system. Ethanol production after 3 days of fermentation by the strain that produced ethanol most efficiently from raw starch (ATCC 9763/$YIp{\delta}AGSA{\delta}$/YIpAG2rD) among the transformant strains was 1.5-times higher than that by the parental strain. This new strain generated 9.2% (v/v) ethanol (72 g/L) from 20% (w/v) raw corn starch and consumed 75% of the raw starch content during the same period.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.886-893
• /
• 2013

Several indigenous sulfite-resistant yeasts were isolated at the microbial succession stage of yeast flora during spontaneous fermentation of Campbell Early grapes using a YPD plate that contained 200 mg/L or 500 mg/L potassium metabisulfite. When they were applied to the wine fermentation using the Campbell Early grape and apple juices, strains S13 and D8 showed strong alcohol fermentation and good flavor production. They were identified as Saccharomyces cerevisiae in the phylogenetic analysis based on their ITS 1-5.8S-ITS II DNA sequences. The two yeast strains grew to a high cell density in the YPD media supplemented with 40%(w/v) glucose. They also grew rapidly in the YPD media at $40^{\circ}C$. While strain S13 showed some differences in cell density at the two temperatures, no marked difference was observed during the culture of strain D8. The strains grew relatively well at pH 5.0 and 9.0 compared with pH 7.0, which was the optimum pH for their growth. Especially, strain S13 cultivated in the YPD media at pH 9.0 grew to 93% of the growth of strain D8, which was obtained at pH 7.0.

• Korean Journal of Microbiology
• /
• v.49 no.4
• /
• pp.391-397
• /
• 2013

Changes in ${\beta}$-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of Korean black soybeans (Seoritae and Seomoktae) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The levels of total phenolic and isoflavone-malonylglycoside and -aglycone contents increased, while 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing/antioxidant power (FRAP) increased, but the isoflavone-glycoside contents decreased after cheonggukjang fermentation. The content of antioxidant compounds, including isoflavone-aglycones and -malonylglycosides, was increased by fermenting-processing, whereas the content of isoflavone-glycosides was decreased in the fermented soybeans. In particular, the Seoritae soybean fermented at 3 $7^{\circ}C$ for 48 h displayed the highest antioxidant activities, compared to those of the Seomoktae soybean and the fermented. The highest levels of daidzein, glycitein, and genistein were present at concentrations of 253.0 ${\mu}g/g$, 72.5 ${\mu}g/g$, and 114.1 ${\mu}g/g$ after 48 h of Seoritae soybean fermentation. From those results, we suggest that the high antioxidant activity of cheonggukjang of black soybeans might be related to the markedly higher levels of total phenolic and isoflavone-aglycone and -malonylglycoside contents achieved during fermentation.

• Korean Journal of Soil Science and Fertilizer
• /
• v.46 no.6
• /
• pp.579-584
• /
• 2013

The study was conducted to investigate changes in the characteristics of inorganic components during fermenting process of organic liquid fertilizers according to the type and ratio of microorganism and the amount of molasses when producing organic liquid fertilizers using sesame oil cake and rice bran. To select appropriate microorganisms, liquid fertilizers were produced through a 90-day fermentation process by adding mag-ggeo-li, yogurt, dried yeast, and leaf mold. The pH in liquid fertilizer was decreased, and then increased in all microorganism samples except the mag-ggeo-li sample. The EC was rapidly increased in all samples until the $10^{th}$ days after production, and showed no changes after the $60^{th}$ days in dried yeast and after the $30^{th}$ days in the other samples. The concentration of $NH_4$-N was generally increased with time. The concentration of $P_2O_5$ was rapidly increased until the $10^{th}$ days after production and was maintained at about 1% regardless of the type of microorganism. In terms of the characteristics of liquid fertilizers according to the ratio of selected dried yeast, the pH was decreased until the $30^{th}$ days after producing the liquid fertilizers, and then was increased regardless of the ratio of dried yeast. The EC was increased with time and showed no differences depending on the amount of dried yeast. The concentration of $NH_4$-N was increased with time and in proportion to the amount of dried yeast. In terms of the characteristics of liquid fertilizers according to the ratio of molasses, the pH was decreased with increasing the molasses. The EC and concentration of $P_2O_5$ were no differences according to the amount of molasses. When 3% molasses was added, the content of $NH_4$-N was 2.6 mg $L^{-1}$ at the beginning and was at 3,025 mg $L^{-1}$ on the $90^{th}$ days.

• Korean Journal of Agricultural Science
• /
• v.12 no.2
• /
• pp.272-281
• /
• 1985

The ginseng extract was investigated for their effects on the fermentation of Kluyveromyces fragilis IFO 0288, and the addition of 0-5.0% of ginseng extract from skim milk media were compared to its effects during suspension culture at $30^{\circ}$ for 168 hours. The results are summarized as follows; 1. The addition of 1.0% and 5.0% ginseng extract were significantly increased pH and acidity compared to control. 2. $CO_2$ evolution was significantly in 1.0% but inhibited in 5.0% ginseng extract 3. Alcohol production was more producted and shortened of fermentation time in 1.0-5.0% than 0-0.5% added groups. 4. The number and growth rates of yeast was shortened inductive phase and lengthened extinctive phase in 1.0-5.0% added groups. 5. Free sugar contained in ginseng extract was not significantly affected by fermentation of yeasts.

• Herbal Formula Science
• /
• v.26 no.1
• /
• pp.13-26
• /
• 2018

Objectives : This study was carried out to enhance the activity of Iksuyoungjingo, which has the tonify Qi, nourish Yin effect of oriental medicine, and to study the effect of the prescriptions on the immunological activities. Methods : Immunosuppression was induced by methotrexate (MTX) 2 mg / kg, the experimental group was divided into IYGgami-I, IYGgami-I-F, IYGgami-II and IYGgami-II-F groups. Each prescription was administered with drinking water for 20 days, and body weight was measured every 5 days during this period. Leukocyte, $TNF-{\alpha}$, IL-2, IL-6, IgE, spleen weight and body weight were measured Results : In the changes of $TNF-{\alpha}$, IL-2 and IL-6 as pro-inflammatory elements, all of the experimental groups showed a significant increase compared to the control group. In the IgE changes, the IYGgami-I-F, IYGgami-II and IYGgami-II-F groups showed a significant decrease compared to the control group. In the changes of spleen weight, the IYGgami-II-F group showed a significant increase compared to the control group. In the changes of WBC and lymphocytes, the IYGgami-I-F group showed a significant increase compared to the control group. Conclusions : From the above results, it can be observed that the efficacy against immunity is exerted in all of the preparations, and it was confirmed that the efficacy was maintained constant even when utilizing the Rehmannia glutinosa Residue and Poria cocos Bark, and that a more beneficial effect can be exerted in the effectiveness when the fermentation is carried out.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.10
• /
• pp.1736-1743
• /
• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.917-924
• /
• 2014

Normal- and late-harvested Fuji apples were fermented using the rapid-fermenting yeast strain Saccharomyces cerevisiae SS89. The late-harvest apples showed a slightly higher soluble-solid content with a lower level of total-acid and moisture (p<0.05) contents as well as hardness (p<0.05) than the normal-harvest apples. During the fermentation, the apples had similar changes in the pH and total-acid content regardless of the harvest time, but the increases in the alcohol content and yeast viable count with the decrease of the soluble-solid content were more rapid in the late-harvest apples than in the normal-harvest apples. After the completion of the fermentation, the soluble-solid and alcohol contents became very similar. The late-harvest cider showed a high total phenolic-compound content and a high DPPH radical scavenging effect, although these were slightly lower than those of the normal-harvest cider. It also showed a higher malic-acid content and higher hue color (p<0.05), Hunter's L, and b (p<0.05) values than the normal-harvest cider. In the sensory evaluation, the late-harvest cider obtained a higher score in taste and a lower score in color compared to the normal-harvest cider.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.9
• /
• pp.1264-1269
• /
• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.