• 동아시아식생활학회지
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• 제24권6호
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1976년도 제7회 학술발표회
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• pp.182.3-182
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• 1976

A laboratory study was made for developing an fermentative method of producing conventional Korean soy sauce type of product from sandfish and defatted soy bean Koji of Aspergillus oryzae as raw material and enzme source, respectively. As an attempt to shorten the fermentation period, the admixture, consisting of pre-chopped sandfish slurry and the Koji of Asp. oryzae (100：15, wet fish weight/dry Koji weight) with added water equal to the fish weight (v/w), was first allowed, while being agitated at 450rpm, to undergo digestion for a 5 hour period at $50^{\circ}C$ with no added salt and then then, after adding 20％ salt (w/v), the hydrolysate mixture was ripened for up to 13 weeks at $30^{\circ}C$ and $45^{\circ}C,$ At intervals, an aliquot was withdrawn for determining microbiological, chemical and organoleptic changes taking place in the sandfish-defatted soy bean koji mixture during both digestion and ripening period.

• Journal of Microbiology and Biotechnology
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• 제32권11호
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• pp.1373-1381
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• 2022

Fructan is a polysaccharide composed of fructose and can be classified into several types, such as inulin, levan, and fructo-oligosaccharides, based on their linkage patterns and degree of polymerization. Owing to its structural and functional diversity, fructan has been used in various fields including prebiotics, foods and beverages, cosmetics, and pharmaceutical applications. With increasing interest in fructans, efficient and straightforward production methods have been explored. Since the 1990s, yeast cells have been employed as producers of recombinant enzymes for enzymatic conversion of fructans including fructosyltransferases derived from various microbes and plants. More recently, yeast cell factories are highlighted as efficient workhorses for fructan production by direct fermentation. In this review, recent advances and strategies for fructan biosynthesis by yeast cell factories are discussed.

• 동아시아식생활학회지
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• 제7권1호
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• pp.41-46
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• 1997

Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.

• 한국식품조리과학회지
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• 제3권2호
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• 한국미생물·생명공학회지
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• 제24권2호
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• pp.227-233
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• 1996

Tyrosinase is an enzyme which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin. In order to produce natural and edible inhibitor of the enzyme which is expected to have whitening effect on melanogenesis, a microorganism was selected from fermented foods. It was named as NU-7, and cultured in mushroom (Lentinus edodes, Shiitake) media. Optimal media to produce tyrosinase inhibitor was formulated by varing nitrogen or carbon content. If glucose content was in a range of 3-20% and ammonium sulfate was in a range of 0-0.25%, production of inhibitor was independent of cell mass. Addition of ammonium sulfate as a nitrogen source had little effect on inhibitor production. Production of inhibitor (Y) was proportionally related to shiitake content (X) with a regression equation of Y= -0.96X$^{2}$ + 13.07X + 14.43 (R = 0.96). These results indicate that shiitake and glucose are necessary for the production of tyrosinase inhibitor. In the analysis of mycotoxin in culture broth, aflatoxin was not detected, suggesting that it would be probably edible.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2005년도 정기추계학술세미나
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• Food Science and Biotechnology
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• 제15권6호
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• pp.902-907
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• 2006

Freeze dried crude bacteriocin was encapsulated within an acid-soluble coating material, Eudragit EPO, using a surface modification technique through a hybridization system. The pH and titratable acidity of control yoghurt were 3.92 and 1.56%, respectively, after 24 hr of fermentation at $42^{\circ}C$, whereas yoghurt containing 500 AU/mL encapsulated bacteriocin exhibited a higher pH (4.37) and lower titratable acidity (1.2%). Yoghurt containing encapsulated bacteriocin had significantly lower titratable acidity when the duration of fermentation (to pH 4.5) and subsequent refrigerated storage ($4^{\circ}C$) was longer than 20 days. There were no significant differences in the viability of lactic acid bacteria after 15 hr of fermentation. This suggests that microencapsulated bacteriocin has the potential to control the excessive growth of yoghurt starters caused by temperature abuse or post-acidification.

• Journal of Microbiology and Biotechnology
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• 제23권7호
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• pp.959-965
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• 2013

Monascus species have been used to produce fermented rice called Monascus-fermented rice (MFR). To improve a Monascus strain via activation of secondary metabolite (SM) gene clusters for use in the production of MFR, we overexpressed an ortholog of the laeA gene, which encodes a global positive regulator of secondary metabolism under the control of the strong heterologous Aspergillus nidulans alcA promoter in Monascus pilosus. The OE::laeA transformant produced more SMs, including those not detected under uninduced conditions. MFR produced using the M. pilosus OE::laeA strain contained 4 times more monacolin K, a cholesterol-lowering agent, than MFR produced using the wild-type strain. In addition, pigment production was remarkably increased, and the antioxidant activity was increased as well. The results from this study suggest that Monascus species, which are important industrial fermentative fungi in Asia, can be improved for the production of functional foods by overexpressing the laeA gene.