• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.343-349
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• 2012

Polysaccharides isolated from Korean black raspberry wine were examined for their chemical properties and immuno-modulating activities. The molecular mass of RB-1b-I, the main polysaccharide in black raspberry wine, was estimated as 180 kDa and it contained a significant proportion of mannose (76.8%) and 4 different minor component sugars such as galactose (15.8%), arabinose (3.8%), glucose (2.6%) and rhamnose (1.2%). This indicated that RB-1b-I was mainly present as a mannan, which had originated from the cell walls of fermenting yeasts. On the other hand, RB-1b-I induced high levels of macrophage activation as well as mitogenicity regarding murine splenocytes in vitro. The intravenous administration of RB-1b-I significantly augmented NK cytotoxicity against YAC-1 tumor cells. RB-1b-I also showed potent anti-complementary activity in a dose-dependent manner via both alternative and classical pathways. Results indicated that Korean black raspberry wine contains peculiar polysaccharides which provide beneficial immuno-stimulating activities for human health.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.539-545
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactis were inoculated to Jangyeob and Jinpum soy milks together after the addition of different amounts of lactose to increase the contents of oligosaccharides, which were compared with single cultured samples. The contents of stachyose, raffinose, sucrose, and glucose of samples without lactose decreased by single culture method, but the oligosaccharides decreased less than in single cultured samples containing of lactose. The oligosaccharides of single cultured samples were equal or decreased compared with soy milks. While those of mixed cultured Jangyeob and Jinpum samples containing 2% lactose for 24 hr incubation increased 125.0% and 118.1%, respectively and those of samples for 36 hr incubation increased 127.0% and 141.0%, respectively, those of mixed cultured samples containing 4% lactose for 24 hr incubation increased 112.5% and 123.0%, respectively and those of samples for 36 hr incubation increased 120% and 135.9%, respectively. Therefore, the oligosaccharides in samples containing 2% lactose were slightly more than in samples containing 4% lactose. Among the cultured methods, oligosaccharides were produced in the largest amounts by the mixed culture for 36 hr. The addition of lactose in soy milks for soy yogurts was effective in the formation of oligosaccharides since the galactose, produced by the hydrolysis of lactose, was thought to be combined with sucrose by the action of ${\beta}-galactosidase$ in yeast.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.216-224
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• 2022

This study was aimed at validating the analysis methods for deacetylasperulosidic acid (DAA), total sugar, galacturonic acid, glucose, and galactose, which are the indicator components of fermented Morinda citrifolia polysaccharide extract (Vitalbos). We modified the previously reported methods for validating the analytical methods. The specificity, linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ) were measured using phenol-sulfuric acid method and high-performance liquid chromatography (HPLC). The retention time and spectrum of the standard solution of Vitalbos coincided, confirming the specificity. The calibration curve correlation coefficient (R²), of five indicator components, ranged from 0.9995-0.9998, indicating excellent linearity of 0.99 or more. The intra-day and inter-day precision range of the assay was 0.14-3.01%, indicating a precision of less than 5%. The recovery rate was in the range of 95.13-105.59%, presenting excellent accuracy. The LOD ranged from 0.39 to 0.84 ㎍/mL and the LOQ ranged from 1.18 to 2.55 ㎍/mL. Therefore, the analytical method was validated for DAA, total sugar, galacturonic acid, glucose, and galactose, in Vitalbos. The indicator component content in Vitalbos was determined using a validated method. The contents of DAA, total sugar, galacturonic acid, glucose, and galactose were 2.31±0.06, 475.92±5.95, 72.83±1.05, 71.63±2.44, and 67.30±2.31 mg/g of dry weight, respectively. These results suggest that the developed analytical method is efficient and could contribute to the quality control of Vitalbos, as a healthy functional food material.

• Korean Journal of Microbiology
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• v.23 no.3
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• pp.184-189
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• 1985

The cured mutant strains (CW, CSM, CEM, CAM) we obtained from Lactobacillus casei YIT 9018 spontaneously and by ethidium bromide treatments. The lactose fermenting ability of those mutants was tested and plasmid was found to have some functions in lactose metabolism. Plasmid (PLC) has been detected in Lactobacillus casei YIT 9018, but has not been detected in mutants CSM, CEM, CAM. These plasmid curred mutants showed a decrease in the ability to produce lactic acid from lactose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• The Korean Journal of Mycology
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• v.43 no.3
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• pp.196-199
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• 2015

The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at $40^{\circ}C$ or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.

• Food Science and Preservation
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• v.12 no.6
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• pp.643-649
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• 2005

This study was investigated to find out optimal medium maximizing the production of fibrinolytic enzyme by Bacillus sp. isolated from Korean fermented soybean paste, which could hydrolyze the fibrin produced through the blood coagulation mechanism in human body. Among carbon sources tested, galactose was most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was $4\%$(w/v). For nitrogen sources tested, malt extract was most effective for the enzyme production, and level of the concentration for optimal enzyme production was $4\%$(w/v). For mineral sources tested, $K_2HPO_4$ was most effective for enzyme production. The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 6 and temperature of $40^{\circ}C$.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.117-120
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• 1971

The effect and osmotic characteristics of sugars for the growth of Saccharomyces rouxii $T_9$ were examined and their results obtained were as follows. (1) The best effective sugars for the growth of Saccharomyces rouxii $T_9$ were inulin, fructose and maltose. (2) Glucose, saccharose, galactose and arabinose were more effective on the media containing 20 percent of NaCl than containing none of NaCl, while fructose, inulin, xylose, sorbitol, raffinose, mannitol, mannose, trehalose and rhamnose were more effective on the media containing none of NaCl. (3) Maltose and lactose were excellent for the growth of Saccharomyces rouxii $T_9$ as addition of 5 to 10 percent on the media containing NaCl and more good in case of 15 percent or more addition on the media containing none of NaCl. (4) Saccharomyces rouxii $T_9$ was generally grown well on the media at the range of containing 15 to 30 percent of sugar concentration. (5) Saccharomyces rouxii $T_9$ was grown up to 80 percent concentration of glucose and 90 of saccharose and maltose.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.191-195
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• 2007

Four bacteria producing viscous exopolysaccharides (EPSs) were isolated from Korean fermented vegetables (Cucumber kimchi, Young radish kimchi, Green onion kimchi) using a selection medium intended for isolating bacteria with tannin-degrading activity. They were identified phylogenetically by 16S rDNA sequence analysis and found to be very close to Enterobacter cowan ii, Escherichia senegalensis, Enterobacter asburiae, and Enterobacter ludwigii. Strain CK31, the most efficient EPS-producer, produced a heteropolysaccharide with an approximate molecular weight of 420 kDa. The neutral sugar fraction of the EPS was composed of rhamnose, fucose, arabinose, mannose, galactose, and glucose.