• 한방비만학회지
• /
• 제22권2호
• /
• pp.115-124
• /
• 2022

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×10⁷ CFU/ml to 3.75×10⁸ CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS⁺ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.

• 한국식품영양과학회지
• /
• 제44권12호
• /
• pp.1799-1805
• /
• 2015

쌀식초(rice vinegar, RV)는 쌀, 찹쌀, 현미 등을 주원료로 발효되며, 쌀을 주식으로 하는 아시아 지역에서 조미료로 이용되어 왔다. 본 연구에서는 한국산(KRV1~4), 중국산(CRV1~2), 일본산(JRV1~4) 시판 천연발효 쌀식초 10종을 구입하여 이들의 품질을 비교하였다. 식초의 적정산도에 대한 나라별 기준은 한국(식품공전) 4~29%, 중국(GB) 3.5% 이상, 일본(JAS) 4.2% 이상으로 10종의 시료는 모두 이 기준을 만족하였고, KRV(5.07~6.27%)가 CRV(4.67~4.84%) 및 JRV(4.64~4.84%)에 비해 유의적으로 높은 값을 나타내었다. 쌀식초의 주요 유기산으로 acetic acid와 succinic acid를 포함한 6종이 분석되었고 유리아미노산으로 30종이 분석되었으며, 한국산의 경우 alanine, 중국산의 경우 phenylalanine과 aspartic acid, 일본산의 경우 leucine과 alanine이 주요 성분으로 확인되었다. 한편 생리활성물질인 ${\gamma}-aminobutyric$ acid는 KRV1에서 유의적으로 높게 분석되었다. 총 폴리페놀은 KRV1에서 가장 높은 함량을 나타내었고, 이 시료의 DPPH 및 ABTS 라디칼 소거 활성 또한 유의적으로 높게 확인되었다. 천연발효 쌀식초의 이화학적 품질은 원료의 종류 및 함량, 발효방법, 숙성 여부에 따라 차이를 나타내었고, 현미를 사용하여 1년 이상 정치발효 한 KRV1에서 가장 높은 아미노산 함량 및 항산화 활성이 확인되었다.

• 한국식품저장유통학회지
• /
• 제16권5호
• /
• pp.772-781
• /
• 2009

명태를 $0.5{\times}0.5\;cm^2$ 로 잘라 절인배추의 무게 비로 6, 12, 18% 첨가한 김치를 제조한 후 $10^{\circ}C$에서 20일간 발효숙성시키면서 4일 간격으로 pH, 산도, 염도, 환원당, 젖산균의 변화, 색도, 아미노산, 관능 등 품질 특성의 변화를 관찰하였다. pH와 환원당은 발효가 진행될수록 전 실험군에서 낮아지는 경향을 보였으며 명태 첨가량이 높아질수록 pH와 환원당의 값이 높았다. 산도는 발효가 진행되어 갈수록 전체적으로 높아지는 변화를 보였는데 명태 첨가군이 높은 값을 나타내었다. 염도는 저장기간별로 차이가 없었지만 첨가량에 따라서는 유의적으로 차이를 보여 명태첨가량이 많을수록 염도가 낮아졌다. 젖산균의 수는 발효가 진행될수록 점차 높아져 명태를 가장 많이 첨가한 18% 첨가군은 8일째에, 나머지군은 12일에 가장 높은 수준을 보인 후 다시 감소하는 양상을 보였다. 색도에서는 명태 첨가량이 많아질수록 명태 자체의 연한 황백색이 영향을 주어 L값, a값 및 b값 모두 증가하는 경향을 보였고 발효가 진행되면서 L값은 유의적인 차이가 나지 않았지만 a값은 감소되는 경향을 보였으며 b값은 서서히 증가하여 숙성 8~9일에 최고에 달하였다가 그 이후 감소하였다. 유리 아미노산은 명태첨가량에 따라 유리 아미노산의 총량이 증가하였고 발효가 진행 될수록 감소되는 경향을 보였다. 관능검사 결과로는 외관, 조직감, 맛, 전반적인 선호도는 6% 첨가군이 가장 높은 점수를 나타내었으며, 비린향미는 명태첨가량이 많아질수록 강도가 높았으나 숙성 적숙기에는 유의적인 차이를 보이지 않았으며, 짠맛, 신맛, 숙성된 맛도 유의적인 차이를 보이지 않았다. 이상의 결과로 김치를 제조할 때 6%의 명태를 첨가하는 것이 외관과 조직감, 맛이 좋으며, 비린향미가 다소 있기는 하지만 중간 이하 수준으로 기호도에 큰 영향을 미치지 않으며 풍부한 유리 아미노산의 용출로 인해 발효에 긍정적인 영향을 주어 우수한 품질의 김치를 얻을 수 있음을 보여주었다.

• 한국식품영양과학회지
• /
• 제22권2호
• /
• pp.190-195
• /
• 1993

Vitis vinifera 적포도의 성숙중 brix, 총당, 유기산, 총산, pH 및 유리아미노산 등의 함량변화를 HPLC 등의 기기를 이용하여 분석하였다. 성숙중 당류는 당이 생성되기 시작한 후 21일 경과할 때까지 급증하였으며, 그 후 증가속도는 둔화되었고, 산류는 이와 반대 현상을 보였다. 성숙된 포도의 성분함량은 품종에 따라 차이가 있었으나, brix 16.5~17.9, 총당 14.76~16.40g/100ml, pH 3.24~3.25 및 총산 0.88~0.928/100ml이었다. 성숙중 brix/acid의 비는 점점 증가하여 성숙된 포도에서 Cabernet sauvignon 18.7, Cabernet franc 20.4 및 Malbec 18.1을 보였다. 성숙된 포도의 F/C의 비율은 1.04~1.06으로 3가지 품종에서 비슷하였고, tartaric/malic acid 비율은 0.83~1.00이었다. 성숙중 유리아미노산은 점점 증가하여 품종별 성숙된 유리아미노산의 함량은 256.8~290.9mg/100ml의 분포였으며, 유리아미노산의 조성에서 3 품종중 가장 많이 함유된 것은 proline이었고, 그 다음으로 arginine, alanine 및 glutamic acid의 순이었으며, 이들 4가지의 아미노산이 총유리아미노산의 73.2~77.2% 범위 였다. 특히 Malbec 품종의 경우 다른 두 품종에 비하여 arginine의 함량이 비교적 많았다.

• Preventive Nutrition and Food Science
• /
• 제7권4호
• /
• pp.427-431
• /
• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• 한국식품조리과학회지
• /
• 제10권3호
• /
• pp.225-231
• /
• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• 한국식품영양과학회지
• /
• 제24권1호
• /
• pp.48-53
• /
• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• 동아시아식생활학회지
• /
• 제27권2호
• /
• pp.159-167
• /
• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• 한국식품영양학회지
• /
• 제5권2호
• /
• pp.69-76
• /
• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• 한국식생활문화학회지
• /
• 제18권2호
• /
• pp.111-122
• /
• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.