• Proceedings of the Korean Society of Life Science Conference
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• 2001.02a
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• pp.35-35
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• 2001

• Journal of Microbiology and Biotechnology
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• v.13 no.5
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• pp.692-699
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• 2003

The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage at $4^{\circ}C,\;15^{\circ}C,\;and\;30^{\circ}C$. A total of 314 bacterial strains isolated from Myeolchi-jeot samples at different time intervals were identified, and their abilities to produce biogenic amines were determined by both decarboxylating agar media and HPLC analysis. The salinity and water activity of Myeolchi-jeot changed little, while the pH increased slightly over 20 days at the tested temperatures. A significant increase of total plate count was observed in the sample stored at $30^{\circ}C$. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillus spp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58-73%, 83-90%, 81-90%, and 83-93% of Bacillus strains had the ability to produce histamine, tyramine, putrescine, and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seems to be the genus Bacillus, especially B. licheniformis.

• Journal of Life Science
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• v.8 no.6
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• pp.737-740
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• 1998

Effect of oral administration with fibrinolytic enzyme isolated from fermented anchovy(the traditional fermented food in Korea called Myulchi Jeot-gal) and its functionally active enzyme to rat, activation of plasma fibrinolysis was observed. The euglobulin fibrinolytic activities and the plasma levels of H-D-Val-Leu-Lys-pNA(S-2251) amidolysis reached a maximum at 3 hours after the administration to rat. And euglobulin Iysis time(ELT) value after oral admi-nistration showed its activity 2∼3 hours later. From the above result, it was confirmed the enzyme activity in blood by oral administration fibrinolytic enzyme through animal experiment.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.227.1-227.1
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• 2003

• Proceedings of the Korean Society of Life Science Conference
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• 2002.03a
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• pp.40-40
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• 2002

• Proceedings of the Korean Society of Life Science Conference
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• 2001.02a
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• pp.37-37
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• 2001

• Journal of Life Science
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• v.9 no.4
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• pp.489-492
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• 1999

A bacteial strain which can produce the extracellular fibrinolytic enzyme was isolated from Jeot-Gal (anchovy) that was Korean traditional salt-fermented fish. The isolated bacterium was identified to be a strain of Bacillus sp. The optimal medium for fibrinolytic enzyme production was determined to consist of 5 g maltose, 10 g defatted soybean, 20 g sodium chloride, 1.75 g K2HPO4 per liter (pH 7.0)

• Journal of Life Science
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• v.11 no.2
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• pp.92-93
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• 2001

Bacillus sp. KYJ 963, which was isolated from Korean salt-fermented anchovy (anchovy-jeot), produces an extracellular ${\beta}$-amylase. The analysis of the digestion products of substrates by thin layer chromatography from the purified protein revealed that the enzyme could not hydrolyze maltose or ${\alpha}$-cyclodextrin. In the amino acid composition analysis, the major characteristic of the ${\beta}$-amylase was the high proportion of amino acids that possess short side chain such as glycine and alanine.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.168-170
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• 2005

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1341-1349
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• 2000

The addition of 5% NaCI to standard plate count (SPC) and bromcresol purple (BCP) agar showed the highest viable cell counts for Jeot-kal samples. The use of 15% glycerol as cryoprotectant showed the highest microbial survival rate at both temperatures, $-20^{\circ}C$ and $-170^{\circ}C$, and on both colony count media, SPC and BCP. During the aging, the pH of Bajirak Jogae-Jeot (fermented clam) decreased from 6.8 to 5.0. Crude protein content was 10% for Bajirak Jogae-Jeot and $6{\sim}7%$ for Myeolchi-Jeot (fermented anchovy). Microbial population of Bajirak Jogae-Jeot was $10^9\;CFU/g$ after 4 weeks of aging, but was only $10^{3-5}\;CFU/g$ in the case of Myeolchi-Jeot. The proportion of Gram positive and catalase negative bacteria in Bajirak Jogae-Jeot increased drastically during the 4 weeks of aging, which showed typical lactic bacterial fermentation. After 2 years' storage of Jeot-kal in liquid nitrogen tank, the cell counts of total aerobic or lactic bacteria were decreased, resulting in about 10% survival rate. Microbial floral change of Jeot-kal was also investigated. In the case of Bajirak Jogae-jeot, the ratio of rod to cocci and that of Gram negative to positive increased after liquid nitrogen storage. But, rod to cocci ratio of Myeolchi-jeot decreased after liquid nitrogen storage. The ratio of yeasts decreased in both cases after storage.