• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Journal of Life Science
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• v.13 no.1
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• pp.59-66
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• 2003

The bacterial strain was isolated from the 4th day's fermented Dolsan Leaf Mustard Kimchi(DLMK) at $20^{\circ}C$/TEX>. It was used as Kimchi starter, and then its physiological activity was investigated for 50 days at $4^{\circ}C$/TEX> and $10^{\circ}C$/TEX> The physiological activity of DLMK was examined for both antioxidative and Angiotensine Converting Enzyme(ACE) inhibitory activity. In the starter-inoculated DLMK(1 X $10^{10}$ CFU/mL) at 4 and $10^{\circ}C$, the optimal ripening period was more shortend than that of control(without starter) up to about 5.6 and 5 times, respectively. The maximal antioxidative activity in the starter-inoculated DLMK(1 X $10^{10}$ 10 CFU/mL) at 4 and $10^{\circ}C$ were 67% and 75%, respectively. The yield of cell concentration per day($lnX_{max}$/$t_{max}$) and the yield of antioxidative activity per day($P_{max}$/ｔ$t_{max}$) had a linear relationship. Also, the yield of antioxidative activity per day was increased with increasing the concentration of inoculated bacterium. By adding 1 X $10^{10}$ CFU/mL at 4 and $10^{\circ}C$, the ACE inhibitory activity of DLMK was maximal. The rates of inhibiting activities were 52% and 76%, respectively. Consequently, physiological activities were significantly affected by the inoculation concentrations of starter, but bacterium itself was not appeared the physiological activity. We assume that the bacterium metabolizes certain materials in DLMK and released compounds such as glucosinolates or its metabolized forms from DLMK show the antioxidative and ACE inhibitory activity.

• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.1
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• pp.60-66
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• 2005

This study was performed to know whether there is any change of physiological activity in DLMJ which is inoculated by lactic acid bacteria. Lactic acid bacteria were isolated from Dolsan leaf mustard Kimchi (DLMK) at $20^{\circ}C$. In the optimum ripening period, the population of Leuconostoc and Lactobacilli in the DLMK were found to be high. The Leuconostoc, Lactobacilli and Lactococci strains were identified as Leuconostoc mesenteroides, Leuconostoc gelidum, Weissella confusa, Lactobacillus plantarum, Lactobacillus raffinolactis, Lactococcus lactis and Weissella confusa using the Biolog system. The most predominant strain which was isolated from DLMK was Weissella confusa. As the results of the phylogenetic analysis using 16s rDNA sequence, the Weissella confusa turned out to be Weissella kimchii, with 99.0% similarity. To investigated the change of physiological activity in DLMJ by lactic acid bacteria, 7 predominant strains inoculated to DLMJ (Dolsan Leaf Mustard Juice). The cytotoxicity was found to be under $19.55\%$ all cases. Also, the antioxidative activity of the DLMJ treated with lactic acid bacteria was very low, which might have been due to the reduced antioxidative phytochemicals during the preparation of the sterile sample. The ACE inhibiting activity of DLMJ by inoculation with Weissella kimchii was shown to be the highest ($94.0\%$). This could be that the degradation of sulfur containing materials in DLMJ by Weissella kimchii gave rise to ACE inhibiting activity.

• Journal of Microbiology and Biotechnology
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• v.30 no.9
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• pp.1404-1411
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• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.133-141
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• 2013

This study was performed to identify the cheese starter potential of antifungal lactic acid bacteria isolated from Kimchi. Eight fungi were isolated from cheese or the cheese ripening room, and identified as Penicillium and Cladosporium by ITS-5.8S rDNA analysis. Twenty-two lactic acid bacteria species with antifungal activity were isolated from Kimchi, and identified as Lactobacillus and Pediococcus by 16S rRNA sequence analysis. Six lactic acid bacteria species were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024, and P. pentosaceus ALJ026) based on higher antifungal activity from the initial 22 species. Out of the six identified species, L. sakei subsp. ALI033 had the highest antifungal activity. For growth of the six lactic acid bacteria, optimal temperature and pH were $30{\sim}37^{\circ}C$ and 7.0, respectively. Proteolytic activities of the six lactic acid bacteria were almost as strong as the commercial strain Str. thermophilus Body-1. Coagulative activities of L. sakei subsp. ALI033, P. pentosaceus ALJ015, and P. pentosaceus ALJ024 were higher than those of L. sakei subsp. ALJ011, L. sakei subsp. ALGy039, and P. pentosaceus ALJ026. The acid resistance of L. sakei subsp. was higher than that of P. pentosaceus. The major organic acid component of the lactic acid bacteria culture medium was lactic acid.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5417-5422
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• 2013

This research was performed in order to improve the goodness of fit of paddy rice production forecasting using MODIS images and to find out appropriate explanatory variables in the forecasting model. The aim of this paper is to review the use of satellite images for the survey of paddy rice production in Korea. Many developed countries, including the United States, Australia, and Japan, have been using satellite images to produce agricultural statistics such as crop production, cultivated acreage, etc. The survey accuracy of crop production by using satellite images, however, is not satisfied in practical use. In this paper, we reviewed several methods to increase the survey accuracy of rice production statistics, gained from satellite images. Rice was selected for this study because its cultivated area and production amount could be more easily identified than other crops by using satellite images. The MODIS images were used because they involved more appropriate images to estimate and analyze rice production. This study estimated yield functions by using the NDVIs, gained from paddy rice yields and annual average isothermal lines, and the meteorological variables such as sunshine hours, rainfall, and temperature during ripening stage. As a result of yield function estimation, the goodness of fit(R-squared) for the models was shown from 0.768 to 0.891. In this study, it is noteworthy academically and practically that vegetation index(NDVIs) identified by annual average isothermal lines and meteorological variables are very useful for estimating yield functions.