• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.160-164
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• 2010

This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at $4^{\circ}C$. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1047-1052
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• 2006

A bile salt hydrolase (BSH) was purified from Lactobacillus plantarum CK 102 and its enzymatic properties were characterized. This enzyme was successfully purified using ion-exchange chromatography with Q-Excellose and hydrophobic interaction chromatography with Butyl-Excellose. The purified enzyme showed a single protein band of 37 kDa by SDS-polyacrylamide gel electrophoresis, which was similar to the molecular weight of known BSHs. The amino acid sequence of GLGLPGDLSSMSR, determined by MALDI-TOF, was identical to that of BSH of L. plantarum WCFS1. Although this BSH hydrolyzed all of the six major human bile salts, glycine-conjugated bile acid was the best substrate, based on its specificity and $K_{m}$ value. Among the various substrates, the purified enzyme maximally hydrolyzed glycocholate with apparent $K_{m}$ and $V_{max}$ values of 0.5 mM and 94 nmol/min/mg, respectively. The optimal pH of the enzyme ranged from 5.8 to 6.3. This enzyme was strongly inhibited by thiol enzyme inhibitors such as iodoacetate and periodic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.116-124
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• 2010

Bacterial-koji was prepared by using B. subtilis DJI and Doenjang was prepared by using the bacterial-koji and purified salt or solar salt at 12% (w/v) concentration. Characteristics of the Doenjangs were examined after 2 months of aging. Moisture contents of the purified salt-Doenjang was decreased from 51.55% to 45.38% whereas that of the solar salt-Doenjang was decreased from 51.88% to 47.90%. Acidities of the Doenjangs were gradually increased. Hunter's L (lightness) color values of the Doenjangs were decreased. Browning reaction rate of purified salt-Doenjang was faster than solar salt-Doenjang. The content of free amino acids in solar salt-Doenjang was higher than those in purified salt-Doenjang. The major free amino acids of the Doenjang were glutamic acid (252.34 mg%~284.07 mg%), phenylalanine (184.72 mg%~224.71 mg%), leucine, tyrosine and valine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1307-1311
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• 2008

This study was conducted to evaluate the quality characteristics of mugwort-tofu prepared by purified salt (A1), sun-dried salt (A2), bamboo salt (A3), and deep ground water salt (A4) in addition to $CaCl_2$ as coagulants. Addition of various salts with $CaCl_2$ increased yield of the tofu resulting in high content of lipid, protein and mineral contents of mugwort-tofu. Sun-dried salt was most effective in yield of the tofu among tested salts. It was also most efficient in increasing protein, and lipid contents of the tofu. The amounts of Ca, K, Mg, and Na were highest in mugwort-tofu prepared with sun-dried salt, while they were lowest in the tofu with deep ground water salt. The texture analysis showed the tofu prepared with various salts generally increased the hardness and gumminess of the tofu significantly. The sensory evaluation of the tofu with various salts demonstrated that the saltiness, tastiness, chewiness, and overall acceptance were enhanced significantly. Among tested salts, bamboo salt showed the highest overall acceptance in mugwort-tofu, followed by deep ground water salt, purified salt, and sun-dried salt.

• The International Journal of Costume Culture
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• v.4 no.1
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• pp.18-24
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• 2001

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value -added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the alley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in direct dyeing of cotton fabrics. The salt samples recovered from Mendata, California (〉98.8% sodium sulfate) cause little color difference in the dyeing with selected direct dyes, and the purified salt (Ⅲ) (99.91% sodium sulfate) is more applicable for direct dyeing of cotton fabrics if it has no other toxic effects. The recovered sodium sulfate from certain areas in the valley could not be employed in direct dyeing due to the high level of impurities in it.

• Food Science and Preservation
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• v.17 no.1
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• pp.30-35
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• 2010

Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at $20^{\circ}C$. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.273-280
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• 2013

Bamboo salt, a Korean folk medicine, is prepared with solar salt (sea salt) and baked several times at high temperatures in a bamboo case. In this study, we compared the preventive effects of bamboo salt and purified and solar salts on hepatic damage induced by carbon tetrachloride in Sprague-Dawley rats. Compared with purified and solar salts, bamboo salts prevented hepatic damage in rats, as evidenced by significantly reduced serum levels of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase (P < 0.05). Bamboo salt (baked $9{\times}$) triggered the greatest reduction in these enzyme levels. In addition, it also reduced the levels of the proinflammatory cytokines interleukin (IL)-6, interferon (IFN)-${\gamma}$, and tumor necrosis factor (TNF)-${\alpha}$. Histopathological sections of liver tissue demonstrated the protective effect of bamboo salt, whereas sections from animals treated with the other salt groups showed a greater degree of necrosis. We also performed reverse transcription-polymerase chain reaction and western blot analyses of the inflammation-related genes iNOS, COX-2, TNF-${\alpha}$, and IL-$1{\beta}$ in rat liver tissues. Bamboo salt induced a significant decrease (~80%) in mRNA and protein expression levels of COX-2, iNOS, TNF-${\alpha}$, and IL-$1{\beta}$, compared with the other salts. Thus, we found that baked bamboo salt preparations could prevent $CCl_4$-induced hepatic damage in vivo.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1744-1752
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• 2017

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at $15^{\circ}C$. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.