• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• 한국유가공학회:학술대회논문집
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• 2004.06a
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• pp.21-39
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• 2004

Fermented milks have been recognized as healthy foods since ancient times, but those using intestinal bacteria such as Bifidobacterium and lactic acid bacteria (LAB) are even more valuable from the standpoint of view of maintaining health. They have also now come to be recognized as important in the field of preventive medicine. Although advances in the medical sciences in the last 50 years have significantly increased the human lift span, an unfortunate fact is that many of us are now living long enough to experience chronic disorders such as coronary heart disease, hypertension, osteoporosis, diabetes and cancer. In recent years there has been renewed interest in health promotion and disease prevention by incorporating probiotic bacteria into foods to counteract harmful bacteria in the intestinal tract. Therefore, there are now a wide variety of commercial products containing prospective probiotics that claim health-promoting effects, such reductions in large botvel carcinogens and mutagens, antitumor properties, cholesterol-lowering effects, increased lactose digestion, relief from con-stipation, stimulation of immunocomponent cells and enhancement of phagocytosis. Two well-known representative probiotic is LAB and Bifidobaclerium. Traditional probiotic dairy strains of LAB which have been designated as GRAS (Generally Recognized As Safe) bacteria have a long history of safe use and most strains are considered comestible microorganisms with no pathogenic potential. Accordingly, there is considerable interest in extending the range of foods containing probiotic organisms from dairy foods to infant formulas, baby foods, and pharmaceuticals. In addition, the ingestion of probiotics, prebiotics, and symbiotic as wll as combinations of pro- and prebiotics has recently aroused renewed interest as enhancing the beneficial relationship between the host and intestinal microflora in both healthy and diseased indivisuals. Non-communicable chronic diseases such as cancer, cerebral hemorrhage, is chemic heart disease, and diabetes mellitus has recently been recognized as adult diseases in Japan as well as other countries. and are considered to be inevitably associated with aging. These diseases occur as a result of individual life styles. The Japanes Government. Ministry of Health, Labor and Welfare has proposed substituting the term 'adult diseases' with 'lifestyle-related diseases'. It has emphasized the importance of prevention rather than treatment. since the well-known increase in the elderly population in Japan is predicted to result in a variety of socioeconomic problems. n this lecture on the Present status of fermented milk products in Japan, I will report a strategy for the development of fermented milk products in Japan from the standpoint of view of research in Japan on LAB and Bifidobacteria. They could play an important role in preserving human health by controlling intestinal microflora capable of producing toxic effects on the host.

• Korean Journal of Microbiology
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• v.33 no.2
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• pp.136-141
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• 1997

To elucidate whether there are bacteria excreting proteases in Korean traditional fermented food, soybean paste (Doen-Jang) or not, well growing bacteria with halos were isolated on the qkim milk agar media. The strains were identified as Bacillu, cereus JH-1, B. cereus SH-5, B. cereus SH-7 through various physiological and biochemical tests, VlTEK system, and MIDI system. The extracellular proteases of the strain JH-1, and SH-5, were optimal at pH 9, 40^{\circ}C.$, and the protease of strain SH-7 at pH 8 and 50^{\circ}C.$. Also hemolysis activities of the three strains were observed on the hlood agar media.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.12-18
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• 2017

Microbial strains exhibiting proteolytic activity were isolated from kimchi, one of traditional fermented foods in Korea. Eight strains formed clear zones around their colonies when grown on TSA plates supplemented with skim milk. MBE/L865 exhibited 2.6-fold higher protease activity than that of control strain (Bacillus subtilis KCTC13112). MBE/L865 was identified as B. subtilis and deposited in the Korean Collection for Type Cultures under the accession number of KCCM43059. The optimum growth conditions for B. subtilis KCCM43059 were determined to be $37^{\circ}C$ and pH 8. The strain showed maximum protease activity ($429.37{\pm}18.65U/mg$ protein) at $60^{\circ}C$ and pH 6. Further, B. subtilis KCCM43059 had a higher salt (NaCl) tolerance than that of the control strain.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.325-330
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• 2013

Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.

• Microbiology and Biotechnology Letters
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• v.47 no.1
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• pp.25-33
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• 2019

Lactobacillus rhamnosus BFE5264, isolated from a Maasai fermented milk product ("kule naoto"), was previously shown to exhibit bile acid resistance, cholesterol assimilation, and adhesion to HT29-MTX cells in vitro. In this study, we re-annotated and analyzed the previously reported complete genome sequence of strain BFE5264. The genome consists of a circular chromosome of 3,086,152 bp and a putative plasmid, which is the largest one identified among L. rhamnosus strains. Among the 2,883 predicted protein-coding genes, those with carbohydrate-related functions were the most abundant. Genome analysis of strain BFE5264 revealed two consecutive CRISPR regions and no known virulence factors or antimicrobial resistance genes. In addition, previously known highly variable regions in the genomes of L. rhamnosus strains were also evident in strain BFE5264. Pairwise comparison with the most studied probiotic strain L. rhamnosus GG revealed strain BFE5264-specific deletions, probably due to insertion sequence-mediated recombination. The latter was associated with loss of the spaCBA pilin gene cluster and exopolysaccharide biosynthetic genes. Comparative genomic analysis of the sequences from all available L. rhamnosus strains revealed that they were clustered into two groups, being within the same species boundary based on the average nucleotide identities. Strain BFE5264 had a sister group relationship with the group that contained strain GG, but neither ANI-based hierarchical clustering nor core-gene-based phylogenetic tree construction showed a clear distinctive pattern associated with the isolation source, implying that the genotype alone cannot account for their ecological niches. These results provide insights into the probiotic mechanisms of strain BFE5264 at the genomic level.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.583-588
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• 2002

Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8$\times$10$^{9}$ CFU/$m\ell$ of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6$\times$10$^{8}$ CFU/$m\ell$ viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.