• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.582-586
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• 1995

The effects of cultural temperature and nutritional components on the production of ethanol using juice of Pyrus serotina as the substrate for Saccharomyces cerevisiae ATCC 4124 were studied. After anaerobic cultivation in 5L flask of a defined pear juice at 2$0^{\circ}C$, ethanol concentration of 11.5%(v/v) could be obtained. The addition of a small amount of K2S2O5 was essential for the successful production of ethanol. Ethanol concentration could be further enhanced by supplementing a small of various complex nitrogen sources. When 0.05% of yeast extract and 0.05% of (NH4)2HPO4 were added to a defined medium, ethanol concentration obtained after 7 day cultivation at 2$0^{\circ}C$ was 12.3%.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.301-305
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• 1992

Effect of heating medium and evaporation temperatures on a concentration ratio, a evaporation rate and a overall heat transfer coefficient during concentration of garlic juice by a centrifugal thin film evaporator were investigated. At constant feeding rate and evaporation temperature, the concentration ratio, the evaporation rate and the overall heat transfer coefficient increased with the increase of the steam temperature but those values increased slowly or decreased as a steam temperature exceeded $110^{\circ}C$. At the feeding rate of 50 kg/h and the steam temperature of $100^{\circ}C$ and below, those values decreased with the increase of evaporation temperature. But if a steam temperature became $100^{\circ}C$ and up, those values increased slowly and then decreased with the increase of the evaporation temperature until the evaporation temperature reached a critical value. At constant feeding rate, those values increased until the temperature difference between steam and evaporation temperatures became $70^{\circ}C$. But if they become larger than $70^{\circ}C$, those values increased slowly and then decreased.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.115-126
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• 2005

Environmentally and human compatible chitosan were pretreated on cotton fabrics which were then dyed with 100% persimmon juice. The chitosan concentration was 1% and the chitosan types were high molecular weight chitosan (1980cps), low molecular weight chitosan (18첸), chitosan oligomer and water soluble chitosan. The properties of the fabric surfaces, the dyeabilities, the color fastnesses, the antibacterial activities, the strengths, the elongations and the drape stiffnesses were evaluated. The properties of the chitosanpretreated, persimmon juice-dyed cotton fabrics (CLP) were compared to those of the untreated (CN), chitosan treated (CL) and persimmon juice-dyed fabrics (CP). The results were as follows. The fibers extruded from the surface of CN decreased on CP. The air between the fibers within CN were substituted by chitosan solution or persimmon juiceand decreased within CLP according to SEM observations. The effects of chitosan treatment, the chitosan molecular weights and the degrees of deacetylation of chitosan on the dyeabilities of the persimmon juice-dyed cotton fabric were not distinct. The curing after chitosan padding improved the dyeabilities of CLP compare to noncuring. The strengths of CP decreased and those of CL increased, compared to those of CN. The strengths of CLP were greater than those of CP. The elogations of CP and CL were greater than those of CN. The strengths and elongations of CLP were greater than those of CN. The chitosan treatments improved the strengths but not the elongations. The drape stiffnesses of CL, CP and CLP were greater than those of CN. The antibacterial activites of chitosan pretreated, persimmon juice-dyed cotton fabrics against Staphylococcus aureus were increased by more than 98% by persimmon juice.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.726-732
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• 1994

Development of an effective method for the preparation of dongchimi juice was investigated by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of dongchimi juice during fermentation. The Chinese radish was ground and suspended in water (1:1, w/v) with addition of spices of garlic, green onion and ginger followed by fermentation at $25^{\circ}C$. Increase in NaCl concentration of brinning solution from 1.0 to 5.0% resulted in a significant decrease in the rates of pH decrease and acidity increase. The sugar addition resulted in a faster changes of them, particulary after 24 hours at $25^{\circ}C$. The fermentation rate was also greatly improved by enzymatic hydrolysis with using viscozyme, a commercial polysaccharides hydrolyzing enzyme, before fermentation. When the fermented juices of two stage (pH 5.4 and pH 4.4) were added up to 15% before (pH 5.4 juice) and during (pH 4.4 juice) fermentation, the initial and second stage of fermentation were significantly improved. Therefore a method of addition of sugar, hydrolytic enzymes and dongchimi juice before or during fermentation was suggested for dongchimi juice preparation.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.139-145
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• 1984

For the ultimate manufacture of vinegar with watermelon juice, we examined the preliminarily alcoholic fermentation of watermelon juice using Saccharomyces cerevisiae, Saccharomyces cerevisiae var. ellipsoideus and Kluyveromyces fragilis. The juice contained 3.2% total reducing sugar by the Somogyi-Nelson method. Strains of yeast culture, pH, temperature and concentration of sugar in the juice were important factors affecting alcoholic fermentation. Saccharomyces cerevisiae var. ellipsoideus produced 5.3% alcohol from the juice fortified with 12% glucose under the conditions of pH 5.73 and $27^{\circ}C$ for 8 days. Generally, small quantities of various salts and N-sources affected little the alcoholic fermentation of the juice. The sterilization of the juice by autoclaving improved efficiency of fermentation than that by $SO_2$ sterilization. Determination of alcohol was carried out by the gas chromatographic method using Chromosorb W: Carbowax as packing material.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.184-191
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• 1998

Gel-type fermented milk was prepared from mixture of milk and apple juice or grape juice by fermentation with Lactobacillus acidophilus (KCTC 2182). Changes in volatile aroma compounds during 21 hr-lactic fermentation were studied. Diacetyl and acetoin, that were produced by L. acidophilus, were detected at 6 hr or 12 hr and showed peak values at 12 hr. Acetone and butanol, that were present originally in sample, decreased gradually during fermentation. Ethanol, that was either present originally in sample or produced by L. acidophilus, showed peak value at 18 hr in case of mixture of apple juice and milk. The concentration of ethanol was substantially high during whole period of fermentation in case of mixture of grape juice and milk though it showed peak value at 18 hr. Because the concentrations of ethanol in apple juice and ethanol and acetone in grape juice were relatively high, it might affect the results.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.311-317
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• 2006

Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7${\pm}$0.2% and 74.4${\pm}$O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7${\pm}$1.4mg/100 g and 14.1${\pm}$0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000 ${\mu}$g/ml were 93.1${\pm}$1.2% and 88.9${\pm}$O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6${\pm}$1.27% and 72.8${\pm}$1.01% at concentration of 1,000 ${\mu}$g/ml under pH 2.5.

• Journal of Life Science
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• v.11 no.6
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• pp.554-560
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• 2001

For development of functional food, antibacterial effect of Poncirus trifoliata juice was examined. Strong antibacterial activities of Poncirus trifoliata juice were observed aginst Gram positive and negative pathogenic bacteria such as Baillus cereus, Bacillus subtilis, Corynebacterium zerosis, Listeria monocytogenes, Micrococcus luteus, Rhodococcus equi, Klebsiella pneumoniae, Pseudomonas aeruginosa, Vibrio alginolyticus, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vnlnificus and Yersinia enterocolitica. The minimum inhibitory concentration(MIC) of Poncirus trifoliata juice against Bacillus cereus. Listeria monocytogenes, Micrococcus luteus, Rhodococcus equi, Staphylococcus epidermidis, Citrobacter freundil and Pseudomonas aeruginosa was 2.5% and the MIC against Vibrio cholerae, Vibrio parahemolyticus, Vibrio vulnificus and Yersinia enterocolitica was 1.25%. Also, antibacterial activities of Poncirus trifoliata juice treated for 15 min at 121$^{\circ}C$ were confirmed to be stable.

• KSBB Journal
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• v.30 no.4
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• pp.191-196
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• 2015

Blueberry juice possesses rich-procyanidins and - anthocyanidin, comprised a group of with numerous health benefits such as protection against coronary heart disease, detoxification, and obesity. Blueberry (Vaccinium virgatum) juice extracts were analyzed and separated by an HPLC method for the purpose of the separation and quantification in polyphenolic groups. In specific HPLC conditions, a binary mobile phase consisting of formic acid: water (10:90, v/v, solvent A) and formic acid: water: acetonitrile (10:60:30, v/v/v, solvent B) was utilized and it is detected at 546 nm wavelength. The phenolic contents of the extracts are determined using Folin-Ciocalteu phenol reagent. In order to test anti-inflammation activity assay, after producing nitric oxide (NO) in lipopolysaccharide activated RAW 264.7 cells, at concentration of $20-500{\mu}g/mL$ it reduced to NO production at a dose-dependent manner. Importantly, cytotoxicity assay with up to $500{\mu}g/mL$ of the extract from blueberry juice showed ~100% cell viability for RAW264.7 cell line. Therefore, Korean blueberry juice might have potential as anti-oxidant and antiinflammation agents.

• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.780-787
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• 2023

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, respectively. Both isolates grew well at 25-30℃, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. L. mesenteroides SKP 88 showed better mannitol conversion ability than L. citreum SKP 92, and shine muscat juice fermented with L. mesenteroides SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with L. citreum SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with L. mesenteroides SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.