• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.648-660
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• 2014

Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.

• Journal of Microbiology and Biotechnology
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• v.27 no.1
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• pp.130-140
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• 2017

It is vital to understand the changing characteristics of interphase microbial communities and interspecies synergism during the fermentation of Chinese liquors. In this study, microbial communities in the three indispensable phases (pit mud, zaopei, and huangshui) of Luzhou-flavored liquor manufacturing pits and their shifts during cellars use were first investigated by polyphasic culture-independent approaches. The archaeal and eubacterial communities in the three phases were quantitatively assessed by combined phospholipid ether lipids/phospholipid fatty acid analysis and fluorescence in situ hybridization. In addition, qualitative information regarding the microbial community was analyzed by PCR-denaturing gradient gel electrophoresis. Results suggested that the interphase microbial community profiles were quite different, and the proportions of specific microbial groups evolved gradually. Anaerobic bacteria and gram-positive bacteria were dominant and their numbers were higher in pit mud ($10^9$ cells/g) than in huangshui ($10^7$ cells/ml) and zaopei ($10^7$ cells/g). Hydrogenotrophic methanogenic archaea were the dominant archaea, and their proportions were virtually unchanged in pit mud (around 65%), whereas they first increased and then decreased in zaopei (59%-82%-47%) and increased with pit age in huangshui (82%-92%). Interactions between microbial communities, especially between eubacteria and methanogens, played a key role in the formation of favorable niches for liquor fermentation. Furthermore, daqu (an essential saccharifying and fermentative agent) and metabolic regulation parameters greatly affected the microbial community.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.79-90
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• 2016

Objectives : Treatment using foods has already been recorded since the time of Zhou Dynasty of China. Modifications in the cooking process of medicinal food or manufactural process of herbal medicines are accompanied by the alterations in the ingredients that affect the actual efficacies of medicinal food or herbal medicine, and may have marked effects on the patients including the difficulties that may be experienced in consuming the food or taking the medicine. Therefore, systemic management is essential in such processes. Accordingly, management of such knowledge system must be standardized and conveniently administered by grafting IT technology. This study aims to overcome the problem of the failure of the knowledge system on the material-oriented medicinal herbs to apply the knowledge on the cooking process that impart marked influence on the actual efficacies of the medicinal herbs. Methods : Therefore, analysis of the cooking process or manufacturing processes of prescriptions was executed by using the morphological analysis method in natural language. In this study, we aimed to make data structure of the terminologies that represent manufacture process of prescription and medicinal food. The data structure is combinations of smallest unit in natural language. We made the database by analyzing morpheme of the natural language to express the manufacture process of prescription and medicinal food. Results & Conclusions : As the results, we can express making process of Cheonjin-won, Guseon-wangdogo and Sanyagbaegboglyeongtalagjuk in DB. It was concluded that the development of DB through the extraction of a total of 15 types of concepts including 'order', 'action' and 'continuous action', etc. was helpful in systematization of the knowledge on medicinal herbs including the manufacturing process.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.453-464
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• 2017

Vegetable soup has been reported to have anti-inflammatory, anti-oxidative and anti-cancer effects. In this study, five kinds of vegetable soup were developed using a new manufacturing process and compositional changes in raw material, and anti-cancer and immuno-stimulatory activities were evaluated. Cytotoxicity tests based on MTT assay revealed that all vegetable soups had strong inhibitory effects against CT26 mouse colon cancer cells, with soups including Solomon's seal being most effective based on comparison of $IC_{50}$ values. Apoptosis in response to vegetable soup was occurred by 3-5 fold on cancer cells compared to normal cells. Mouse splenocytes increased by 266-541% in response to addition of vegetable soup in an in vitro proliferation experiment. In co-culture with splenocytes and CT26 cancer cells, splenocytes increased by more than 280% in every vegetable soup treatment, while cancer cells decreased by about 60% and cytokines such as $IFN- {\gamma}$ and IL-12 were secreted from splenocytes in high levels only in response to vegetable soup including Solomon's seal. In conclusion, all vegetable soups developed in this study had anti-cancer effects, and vegetable soup including Solomon's seal showed the strongest anti-cancer and immuno-stimulatory effects. These results suggest that functionality of vegetable soup could be increased by changes in manufacturing processes and raw materials composition.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.330-339
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• 2024

Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32℃, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.64-67
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• 1971

The Manufacturing conditions of Chungkukjang were investigated by the use of the soy beans, salt (NaCl) and Bacillus subtilis S.P. In the studies of Chungkukjang Meju protease activity, total acid, free amino nitrogen, optimum times of fermentation and the maturity of Meju were shown the reasonable conditions each at 54 hrs, 24 hrs, between 36 to 42 hrs, between 36 to 42 hrs and at 5 days from the beginning of fermentation. In the studies on the Chungkukjang (Sauce made by meju) the increased amount of free amino nitrogen and total acid were proportional to the increased contents of moisture. The amount of the acid was increased rapidly for 20 day from the beginning and after it slowly. The appropriate content of moisture was 55% in the manufacturing of Chungkukjang.

• Food Science and Preservation
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• v.9 no.2
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• pp.194-199
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• 2002

This study was conducted to develop processing method for vinegar powder from natural vinegar for encapsulation applications. To optimize the spray drying process, experiment was designed by central composition method to find optimal conditions for manufacturing vinegar powder. The acidity, water absorption, solid content and heat stability of vinegar powder were selected as response variables. The optimal concentration of inclusion complex which was made with vinegar and ${\beta}$-cyclodextrin was determined on 30。bx. On increasing the concentration of ${\beta}$-cyclodextrin as a wall material, the quality of the vinegar was decreased. The optimum conditions of spray drying process for manufacturing vinegar powder were 188∼192$^{\circ}C$ and 500∼600 Lh$\^$ -1/ as inlet temperature and flow rate, respectively.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.1
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• The Korea Journal of Herbology
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• v.24 no.3
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• pp.51-58
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• 2009

Objectives : This study was conducted to evaluate the antioxidative and anticancer activity of the water and ethanol extracts from pickled soybean products by manufacturing stage. Methods : Yakkong (YK) was pickled for 15 days to prepare Chokong (CK) and Chokong pills (CKP) were mixed Chokong (CK) powder with vinegar. Herbal Chokong pills (HCKP) were made by addition five kinds of medicinal herbs to Chokong. Pickled soybean products by each manufacturing process were extracted with distilled water and 70% ethanol, and the extracts were tested for their antioxidative and anticancer activities. Results : The highest electron donating abilities (EDA) of the water and ethanol extracts were from HCKP among pickled soybean products and those were 81.2% and 91.5% at 1,000 $\mu$g/mL, respectively. The ethanol extracts of pickled soybean products had higher activities of EDA and superoxide dismutase (SOD) than water extracts. The highest anticancer activity was the water extracts of HCKP against both of MDA and A549 cells. Conclusions : These results suggest that herbal Chokong pills (HCKP) can be used as natural antioxidant to prevent oxidative damage in normal cells probably because of their antioxidative characteristics.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.