• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.80-85
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• 2014

This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.

• Korean Journal of Plant Resources
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• v.20 no.2
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• pp.212-215
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• 2007

To select the most suitable variety of wanggol for productivity in first and second cropping. Imsil and Gogseong varieties of wanggol with first and second cropping were shown to have the highest productivity in comparison to other varieties of wanggol used in this experiment. It showed relatively early maturing, high stem length, number of stem, and dry cortex yield. Therefore, it were concluded that Imsil and Gogseong of wanggol with first and second cropping were the most suitable varieties with high yield in the southern part of Korea.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.187-194
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• 2013

This study was carried out to investigate the quality characteristics and antioxidant activity of fermented milk containing mushroom (Phellinus baumii, Ganoderma lucidum, and Lentinus edodes) extracts. As the ratio of the mushroom extract increased, the pH of the fermented milk decreased proportionally and titratable acidities increased significantly. The number of lactic acid producing bacteria was the highest in the fermented milk sample containing 1.0% Lentinus edodes extract. The DPPH and ABTS radical scavenging activities of the fermented milk containing mushroom extracts were higher than that of the controls. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the milk samples subjected to treatments with and without the addition of mushroom extracts during the storage period. From the sensory evaluation of the fermented milk samples containing mushroom extracts, the color, flavor, taste, texture, and overall acceptability of the fermented milk sample containing 1.0% Lentinus edodes extract was found to be considerably better than those of the other groups. In conclusion, the present study indicated that the fermented milk containing mushroom extracts could be used as a functional antioxidant containing food.

• Food Science and Preservation
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• v.20 no.5
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• pp.727-734
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• 2013

The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was $62.5{\mu}g/mL$.

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11a
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• pp.83-84
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• 2001

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.22-22
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• 2001

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.227-227
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• 2016

• Food Science of Animal Resources
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• v.35 no.2
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• pp.232-239
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• 2015

The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.

• Journal of the Korean earth science society
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• v.25 no.5
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• pp.364-364
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• 2004