• Journal of Nutrition and Health
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• v.14 no.4
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• pp.175-181
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• 1981

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.176-181
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• 2004

Gluconacetobacter hansenii TF-2, an isolate from black tea fungus, was statically cultivated to ferment cellulose gel from citrus juice. The juice prepared by press filtering of peeled citrus fruit contained 135.5 mg of total sugar/mL, 1.23% of total acid, and average pH of the juice was 3.98. The bacterium produced cellulose gel optimally on the surface of culture broth containing 17% of citrus juice and 10$^{\circ}$Brix of total sugar. The optimum temperature was 3$0^{\circ}C$ for producing acetic acid and gel formation. The bacterium could not produce acetic acid on gel formation at 4$0^{\circ}C$. The optimum pH was 3.0∼4.0 but was not significantly different between pH 3.0∼4.0. The cultivation for 18 days under optimal conditions produced gel as 14.2$\pm$0.6 mm of thickness and acids equivalent to 1.90$\pm$0.22% of acetic acid. The pH of culture broth was stabilized at 2.6∼2.8 during the cultivation. Remaining sugar content was 27.1$\pm$4.2 mg/mL of total sugar and 6.9 mg/mL of reducing sugar. The gel productivity was 137.8$\pm$9.7 g/L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1682-1689
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• 2013

The objective of the present study is to elucidate the physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during the fermentation process. Four hundred grams of mulberries (20% of the total amount of rice) were ground and incorporated into the rice solution (3.5 L of distilled water, 2.0 kg of rice, 28.0 g of yeast, and 80.0 g of nuruk). The rice solution was then placed in a water bath set at $28^{\circ}C$ and left to ferment for 7 days. The alcohol contents between the control and mulberry Makgeolli were not significantly different. The pH values of the control and mulberry Makgeolli decreased and the total acidity values were elevated after a 7-day fermentation. In the microbial analysis, the total viable cell count, lactic acid bacteria count and yeast count increased considerably through the 7-day fermentation process. For all the samples, the glucose and succinic acid contents were highest among all free sugars and organic acids, respectively. Forty-eight different volatile compounds were found in all the samples after the 7-day fermentation process.

• Journal of Life Science
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• v.30 no.5
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• pp.434-442
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• 2020

In this study, Tenebrio molitor (brown mealworm) larvae powder was fermented with Saccharomyces cerevisiae M1 (KACC 93023). The fermented and non-fermented powders were subsequently administered to rats with induced non-alcoholic fatty liver disease to compare the degree of improvement. The rats exhibited abnormal lipid metabolism due to orotic acid, and the group that were fed the fermented larvae powder showed similar weight to normal rats. AST, ALT, ALP, and LDH activities, all known indicators of liver health, and various other lipid-related indicators appeared positive, suggesting improvement. The lipid peroxide and glutathione content in the liver tissue and serum were similar to or better than those of the normal group. Finally, morphological observations of liver tissue using H&E and oil red O stainings revealed that the fermented powder group showed markedly reduced fat along with normal hepatocyte shape and arrangement. To summarize, it was confirmed that dietary brown mealworm larvae improve non-alcoholic fatty liver function, and, when fermented with yeast, most indicators showed positive improvements to almost normal levels. As such, the fermented powder can be considered to improve non-alcoholic fatty liver, suggesting that it may be used as a material for various products in the future.

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• Korean Journal of Clinical Pharmacy
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• v.15 no.2
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• pp.118-126
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• 2005

In our study, osteoporosis was induced by ovariectomized in female Sprague-Daweley (SD) rats, and the prevention and treatment efficacy of the climacteric disease the ostmenopausal type I pattern was examined by using the experimental substance soybeans and arowroot. No clinical signs and mortality after continuous oral administration of experimental substances for 14 weeks were not observed, however, the weight of experimental animals underwent ovariectomized was increased significantly in comparison with control group (p<0.01). The atrophy of the uterus due to T3 group was 23.64% after 7 weeks, 24.44% after 14 weeks (in comparison with N.C. group), and it was statistically significantly increased. In regard to the change of blood cells, it was observed that platelets were statistically significantly reduced in the ovariectomized group, and administered orally experimental substances continuously for 7 weeks, in all groups administered experimental substances, it was found that platelets had the tendency to be increased more than N. C. group. In regard to He change of blood biochemistry, removed the ovary, the concentration of ALP showed the tendency to be increased than control group, and particularly in T3 group, it was increased significantly. In regard to the concentration of cholesterol, in comparison with negative control group, it was reduced 68% at 7 weeks and 35% at 14 weeks. After ovariectomized, the amount of estrogen was found to be reduced by 21.37% in comparison with control group, it showed the tendency to be increased by 4.49% in T1 group and 7.62% in T2 group, the concentration of estrogen in each group showed the tendency to be increased than negative control group, and in T3 group, it was increased to 100.46% and 117.65% in T4 group, and it was increased more than control group. Based on the above experimental results, in the experimental animals female rats, because of the hormonal imbalance induced by ovariectomized, a large mount of fat is accumulated in the body and due to it osteoporosis, obesity, hypertension, hyperlipidemia, fat of the liver, arteriosclerosis, diabetes, and other metabolic diseases were developed. Hence, when the experimental substance Extraction of ferment arrowroot was orally administered continuously for 14 weeks, it was thought that a certain proportion of the hormonal balance was maintained that functioned as a substance interfering the accumulation of fat, and it was considered to be of help in the treatment of not only osteoporosis Type I, but also for the prevention and treatment of various endocrinal diseases.

• Korean Journal of Microbiology
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• v.30 no.1
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• pp.15-29
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• 1992

Vibrio vuln$cus has been recognized as a pathogen of septicemia and wound infection, when the organism attacks high-risk persons with a history of hepatic disease. alcohol abuse. diabetes or any debilitative disease. Forty six strains of K vulnzjicus. isolated from 1025 marine specimens from May to Novemver for three years. from 1985 to 1987. were studied for their biochemical properties. growth requirements, serotype and drug susceptibilities. The isolates were different in their various biochemical reactions. Ninety-five percent of isolated strains were able to ferment lactose, while most strains didn't utilize sucrose in their biochemical test, for example ornithine, gelatin and mannitol were quite dit'ferent composition than those described in other reports. It was found that the biochemical test wasn't useful for identifying strain. The type of somatic 0 antiserum was determined in isolates from marine sources and in patients with Vibrio septicemia. In patient isolates. 1-2 group were 24% and 1-4 group were 42%. However. 02 group(33%) were more abundant in isolates from marine sources. Minimal inhibitory concentrations(M1Cs) of chloramphenicol, tetracycline. erythromycin and ampicillin were determinef for V vuln~ficus by broth dilution method. MIC90 was I , 0.25, :! and 4,ug/ml in patient isolates. 1, 0.25, 2 and 2 ,ug/ml in marine isolates. The divalent chelating agent, IDTA. inhibited the growth of V. vuln!'ficus at 6.25 mMlml of MIC90.

• Korean Journal of Microbiology
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• v.48 no.4
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• pp.254-261
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• 2012

The purpose of this research was to optimize electric current production of sediment microbial fuel cells by injecting glucose and to investigate its impact on microbial communities involved. It was shown that injection of proper concentration of glucose could increase electric current generated from sediment microbial fuel cells. When 1,000 mg/L of glucose, as opposed to higher concentrations, was injected, electric current increased up to 3 times. This increase is mainly attributed to the mutual relationship between fermenting bacteria and exoelectrogenic bacteria. Here the organic acids generated by fermenting bacteria could be utilized by exoelectrogenic bacteria, removing feedback inhibition caused by the organic acids. When glucose was injected, the population of Clostridium increased as to ferment injected glucose. Glucose fermentation can have either a positive or negative effect on electric current generation. When exoelectrogenic bacteria may readily utilize the end-product, electric current could increase. However, when the end-product was not readily removed, then detrimental chemical reactions (pH decrease, methane generation, organic acids accumulation) occurred: exoelctrogenic bacteria population declined and non-microbial fuel cell related microorganisms prospered. By injecting a proper concentration of glucose, a mutual relationship between fermenting bacteria, such as Clostridium, and exoelectrogenic bacteria, such as Geobacter, should be fulfilled in order to increase electricity production in mixed cultures of microorganisms collected from the aquatic sediments.

• Korean Security Journal
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• no.18
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• pp.21-37
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• 2009

The purpose of study were the effect of stress levels and duty type of guarder on 8-OHdG(hydroxydeoxyguanosin), Immunoglobin, T-cell, NK-cell and antioxidant enzyme. The subject of this study is people who have the guard's career over 2 years. A group of object sample consists of sixty guards carrying the guardbusiness. The group division and distribution of the number of persons a group divided into the guard group of international factor(N=23), private guard group(N=23),and the others(N=14) as a group following the guardbusiness. The group following a stress level divided into 3groups as their score of stress measure; low stress group(N=14), middle stress group(N=26),and high stress group(N=20). In the office type, the experiment sampling the blood, analysing result of following the office type and stress had a conclusion after measuring stress as the followings. The stress level in the office type of guard showed highly in the guard group of international factor(p<.05). Finally we knew that the guard have different stress levels in the office type, even the immune function and the activation of superoxide dismutase affected them in the stress level. Stress showing in the guard career can do them an injury so it is desirable for the guard themselves to participate in the activities settling their stresses and in the development of exercise programs.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.290-295
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• 2011

This study was conducted to develop an effective probiotic dairy product to normalize the microbial flora in Korean infants. A total of 2,200 colonies were isolated from 25 Korean neonates, and 16S rRNA of 348 isolates was analyzed. Approximately 40% of the lactic-acid producing bacterial isolates were Enterococcus faecalis, and 34.2% of them were strains similar to XR7 in the GenBank database. The fastest growing strain in MRS broth was registered as 91532 by the KACC. The selected strain was freeze-dried and utilized to ferment a milk-containing rice soup, tarakjuk. Microbiological, physico-chemical, and sensory characteristics of the fermented tarakjuk were compared with fermented milk and tarakjuk. E. faecalis KACC 91532 increased from $6.14{\pm}0.19$ to $7.36{\pm}0.13$ Log CFU/mL, and can be useful as a probiotic, as described in the Standards for Functional Health Foods.