• 한국미생물·생명공학회지
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• 제49권2호
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• 한국축산식품학회지
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• 제39권1호
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• pp.162-176
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• 2019

This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermented with a commercial starter culture containing Lactobacillus acidophilus, Bifidobacterium lactis, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus at different temperatures: $22^{\circ}C$ (low fermentation temperature) for 27 h and $37^{\circ}C$ (general fermentation temperature) for 12 h. To measure antioxidant activity of yogurt samples, DPPH, $ABTS^+$ and ferric reducing antioxidant potential (FRAP) assays were conducted. For animal experiments, inflammation was induced with 2.5% DSS in Balb/c mice. Yogurt fermented at low temperature showed higher antioxidant activity than that of the yogurt fermented at general temperature. In the inflammatory study, IL-6 (interleukin 6) was decreased and IL-4 and IL-10 increased significantly in DSS group with yogurt fermented at general temperature (DYG) and that with yogurt fermented at low temperature (DYL) compared to that in DSS-induced colitic mice (DC), especially DYL had higher concentration of cytokines IL-4, and IL-10 than DYG. MPO (myeloperoxidase) tended to decrease more in treatments with yogurt than DC. Additionally, yogurt fermented at low temperature had anti-inflammatory activity, although there was no significant difference with general temperature-fermented yogurt (p>0.05).

• 한국미생물·생명공학회지
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• 제30권3호
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• pp.258-263
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• 2002

E. faecalis RKYl을 이용한 젖산발효에서 세포성장과 젖산 생산에 대한 배양온도 및 pH의 영향을 조사한 결과온도가 낮을수록 세포성장은 향상되었으나 발효시간이 지연되어 젖산생산이 저하되었으며$ 50^{\circ}C$에서는 세포성장이 거의 없었다. pH 7.0-9.0에서 거의 비슷한 세포성장 및 젖산생산을 보였으나 pH 6.0에서는 세포성장이 저하되었고 발효시간이 지연되었으며, pH 10.0에서는 세포성장이 거의 없었다. E. faecalis RKY에 의한 젖산발효는 비교적 넓은 범위의 배양온도($34- 46^{\circ}C$)및 pH(7.0-9.0)에서 안정하였으며 최적 배양온도 및 pH 는 각각 $42^{\circ}C$, 7.0이었다. 또한 일반적으로 일인산염에 비해 이인산염을 첨가해 주었을 때 젖산생산성이 향상되었으며, 효모추출물 10g·$L^{-1}$을 질소원으로 사용하여 배양하였을때 $Mg^{2+}$ 과 $Mn^{2+}$의 첨가효과는 없는 것으로 나타났다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 한국미생물·생명공학회지
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• 제23권6호
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• pp.723-729
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• 1995

A flocculating sugar tolerant yeast strain was isolated from fermenting Takju. This strain was identified as Saccharomyces cerevisiae CA-1 according to the Lodder's yeast taxonomic studies. The isolated yeast could grow in 50% glucose and in 7% ethanol in the YPD medium. It's optimal growth temperature, initial pH, shaking rate and initial glucose concentration for ethanol fermentation showed 35$\circ$C, 4.5, 150 rpm, 15%, respectively. Ethanol concentration was 63 g/l in 20% glucose after 24 hours, fermentation yield was 0.49 g-ethanol/g-glucose in 10% glucose after 24 hours and ethanol productivity was 3.09 g/l$\cdot $h in 10% glucose after 12 hours in batch fermentation. Repeated batch fermentation was possible for over 50 days and ethanol yield, ethanol productivity and substrate conversion rate were 0.39-0.50 g/g, 1.63-2.08 g/l$\cdot $h and more than 99%, respectively during these periods.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• 한국식품영양학회지
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• 제16권3호
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• pp.218-223
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• 2003

This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1709-1714
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• 2004

숙성온도 조건(5$^{\circ}C$, 2$0^{\circ}C$ 및 변온조건)을 달리한 명태식해에서 숙성에 지배적으로 관여하는 미생물상의 변화 및 효소학적 특성을 구명하였다. 2$0^{\circ}C$조건의 숙성초기에는 단백질분해균이나 Lactobacillus속 및 Pediococcus속이 총균수의 대부분을 차지하였으며, 숙성 10일 이후에는 단백질분해 3, Leuconostoc속, Streptococcus속 및 Pediococcus속의 감소가 총균수의 감소에 기여하였고 숙성 10일 이후의 총균수는 Lactobacillus속, Pediococcus속 및 효모가 대부분이었다. 변온조건의 경우 숙성 10일 이후에도 총균수가 일정수준을 유지하였는데, 이는 Lactobacillus속, Pediococcus속 및 Streptococcus속이 변온 이후에도 균수가 일정하게 유지되었기 때문이다. 따라서 2$0^{\circ}C$와 변온에서 숙성 10일 이후의 균증식 양상은2$0^{\circ}C$의 경우효모의 증식이 우세한 반면에, 변온에서는 Streptococcus속의 증식이 우세하였다. 반면 5$^{\circ}C$의 경우 Lactobacillus속이 숙성초기에 대부분을 차지하였고 특히 Leuconostoc속이 다른 조건의 비해 오래 지속되었다. 산성단백질분해효소 및 지방분해효소 활성은 온도에 민감하여 2$0^{\circ}C$일 때가 5$^{\circ}C$보다 활성이 높은 반면 중성 단백질분해효소와 지방분해효소는 온도에 따른 활성의 차이가 나타나지 않았다. 그리고 변온조건에서는 단백질분해효소의 경우 실활 되었고, 지방분해효소는 온도변화에 적응력이 존재하여 활성 이 유지되었다.

• 한국응용곤충학회지
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• 제62권3호
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• pp.183-191
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• 2023

베리류톱밥 발효기간중 톱밥내 온도변화와 발효기간에 따른 흰점박이꽃무지 유충의 발육특성을 조사한 결과 참나무톱밥에 비해 발효속도가 빠르고, 발효기간 50~70일이 유충 발육에 가장 적합하였다. 발효기간중 톱밥내 온도변화는 발효초기에 베리류톱밥이 참나무톱밥이 40℃이하로 경과한데 반하여 베리류톱밥은 60℃ 이상 고온으로 경과되면서 빠르게 발효가 되었고, 60일 이내에 안정화 되었다. 개체사육에서 발효기간별 흰점박이꽃무지 유충의 총 발육기간은 베리류톱밥은 30일간 발효에서 104.8일로 가장 길고, 유의차가 인정되었으며, 50~90일 발효는 90일 정도로 차이가 없었다. 참나무톱밥도 베리류톱밥과 마찬가지 경향이나, 유충 발육기간이 30일정도 길었다. 유충 령기별 발육기간은 베리류톱밥과 참나무 톱밥에서 차이가 컸고, 유의차가 인정되었다. 톱밥 발효기간에 따른 유충 무게는 베리류톱밥과 참나무톱밥 모두 발효기간이 긴 90일 발효에서 가장 가볍고, 발효기간 30~70일 발효에서는 차이가 없었다. 생존율은 개체사육에서는 95% 이상으로 발효기간에 따른 차이는 없었으나, 집단사육에서는 개체사육보다 생존율이 낮고, 발효기간 90일에서 가장 낮았다. 집단사육에서 출하기준인 2.5 g 이상 유충 비율은 베리류톱밥 발효기간 30~70일까지는 85% 정도로 차이가 없었지만, 발효기간 90일에서는 70%로 낮고, 유의차가 인정되었다. 참나무톱밥도 마찬가지 경향이며, 베리류톱밥에 비해 10%정도 낮았다. 또한, 베리류톱밥은 40~60일이면 유충의 무게가 2.5 g 이상이 되었고, 참나무 발효톱밥은 75~105일이 걸렸다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.