• 한국수산과학회지
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• 제52권3호
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.110-110
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• 2019

Beet (Beta vulgaris) is a crop similar to sugar beet, chard and leaf beets, and its origin is the Mediterranean coast of southern Europe and Central Asia. Among the components contained in beet, betalain, the main component of the root, has been reported to prevent lipid peroxidation induced by active oxygen and free radicals due to its high radical scavenging ability. Among these, the betalain, betanin (Betanidin 5-O-${\beta}$-glucoside) contains both phenolic and cyclic amine groups, all of which are highly electron-donating and act as antioxidants and has tyrosinase inhibitory activity. Betanin accounts for about 75-95% of the total pigment found in the beet. EM stands for effective microorganisms and is a collection of beneficial microorganisms. EM includes yeast, lactic acid bacteria, mycelia, photosynthetic bacteria, actinomycetes, etc. Human patch test according to CTFA guidelines was observed to be a safe source of no stimulation when 5% (v/v) of the EM fermentation liquid was applied to the human body. In addition, beneficial microorganisms are synergistic in the process of co-existence and cultivation and it has the effect of increasing antioxidant capacity and inhibiting corruption. This study confirms the difference in tyrosinase inhibitory activity and betanin content of beetroot extracts and EM fermented beetroot extracts. Hence, these results confirm that EM fermented beetroot extracts are highly beneficial for the human body.

• 한국약용작물학회지
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• 제17권4호
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• pp.280-285
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• 2009

Both fresh Codonopsis lanceolata and lactic acid bacteria fermented Codonopsis lanceolata were extracted with water at $100^{\circ}C$, and tested for anticancer activity using several human cancer cell lines. The fermented extracts inhibited the growth of hepatocellular carcinoma cells up to 90%, compared to 75% for fresh Codonopsis lanceolata. The extracts of cytotoxicity on human normal lung cells (HEK293) were as low as 15%. Especially, human hepatocellular carcinoma cell were more efficiently inhibited than other cells. This extract also inhibited $\alpha$-glucosidase activity up to 60% at 1.0mg/$m{\ell}$. This fermented extracts showed the inhibition potency on tyrosinase by 25% at 1.0mg/$m{\ell}$. From the results, the fermented Codonopsis lanceolata enhanced several biological activities up to $20{\sim}30%$, compared to those from fresh Codonopsis lanceolata. It implies that fermentation process could be one of useful methods of utilizing low quality Codonopsis lanceolata. Because this process could yield high amounts of biologically active compounds by the help of microbial growth.

• 한국식품과학회지
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• 제43권3호
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• pp.249-254
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• 2011

생강은 다양한 생리활성이 보고되고 있으나 자극적인 향미로 인하여 건강식품 소재로의 사용에는 제약을 받아왔다. 본 연구에서는 낙농제품 및 김치 유래 유산균으로 발효생강을 제조하고 요쿠르트에 첨가하여 관능적 특성에 미치는 영향을 조사하였다. 건 생강의 첨가는 플레인 요쿠르트의 맛과 전체적 선호도를 저하시켰으며, GSt, GLa, GLm(발효 생강)의 첨가도 저하시키는 경향을 나타낸 반면에 GLp 첨가구는 저하되지 않았다. 또한 모든 발효생강은 제조공정 중 생강의 특징적 향기성분이 감소하여 이들을 첨가한 요쿠루트의 향미에는 유의적인 영향을 주지 않았으므로 GLp 첨가는 건생강을 대신한 건강식품 소재로서 사용될 수 있을 것으로 기대된다. 한편 생강의 생리활성 성분의 하나인 6-gingerol은 모든 발효생강에서는 발효 전에 비하여 감소하고 6-shogaol은 증가하였으나, GLp 발효생강에서는 6-shogaol 이 거의 검출되지 않은 점이 특이하였다.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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• pp.464-468
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• 2015

The production of gamma-aminobutyric acid (GABA) using GABA-producing lactic acid bacteria (LAB) has been considered to be an attractive strategy. However, some LAB may produce biogenic amines (BA), which may be of concern from the safety viewpoint. The aim of the present study was to characterize the production of GABA and BA in the soybean pastes fermented by Aspergillus oryzae (A. oryzae) FMB S46471 and GABA-producing Lactobacillus brevis (L. brevis) GABA 100. After a ripening period of 90 days, the levels of BA (putrescine, cadaverine, histamine, and tyramine) and GABA in the fermented soybean were assessed by highperformance liquid chromatography. The soybean pastes fermented by A. oryzae and L. brevis showed a range of 7,130-11,592 mg/kg for GABA, 178-305 mg/kg for tyramine, 139-163 mg/kg for putrescine, 7.4-10.8 mg/kg for histamine, and 7.1-7.9 mg/kg for cadaverine, whereas the soybean pastes fermented by A. oryzae only showed a range of 30-1,671 mg/kg for GABA, 0.8-189 mg/kg for tyramine, 1.3-85 mg/kg for putrescine, up to 3.6 mg/kg for histamine, and 0.2-2.4 mg/kg for cadaverine. The results showed that the production of GABA was accompanied by the increase in the production of BA, even though the production levels of histamine and cadaverine were very low. This is the first study to simultaneously characterize the production of BA and GABA in GABA-enriched fermented soybean pastes, and warrants further study to minimize the production of BA while optimizing the production of GABA.

• 한국수산과학회지
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• 제54권1호
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• 농업과학연구
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• 제48권2호
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• 농업과학연구
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• 제48권1호
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• pp.21-31
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• 2021

Yeast strains are capable of hydrolyzing non-digestible saccharides, such as melibiose, raffinose, and stachyose, found in soy meal components. This study revealed the biochemical properties of fermented soybean meal during 72 hours with kefir. Starchyose and raffinose, non-digestible components, were almost digested in kefir 150 mL + soybean meal 500 g + water 70 mL and galactose was produced. Proteolysis of the soybean meal produced most of the small molecule peptides in kefir 150 mL + soybean meal 500 g + water 70 mL. The production of the vitamin B group and C were the highest in kefir 250 mL + soybean meal 500 g. The yeast number of the fermented soybean meal was 7.0 × 10⁶ CFU·mL^-1 which was the highest in kefir 250 mL + soybean meal 500 g. The lactic acid bacteria of the fermented soybean meal was the highest at 3.5 × 10⁹ CFU·mL^-1 in kefir 70 mL + soybean meal 500 g. The antioxidant effect was the highest at 57% in kefir 250 mL + soybean meal 500 g. Expression of inflammation-related cytokine (interleukin [IL]-1β, tumor necrosis factor [TNF]-α, and interleukin [IL]-6) was significantly inhibited in fermented soybean meals with different treatments. These results suggest that fermented soybean meal by kefir has an antiinflammatory and anti-oxidation activity and could be utilized in feed manufacturing, and inhydrolyzing non-digestible soy meal components.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1626-1631
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• 2012

김치 및 젓갈류에서 probiotics의 기능을 갖는 유산균을 분리하여 발효두부 제조용 starter로 선별하여 김치양념을 이용한 발효두부 제조 가능성을 검토하였다. 분리한 60균주의 병원성균에 대한 항균활성과 인공위액 및 담즙산에 대한 내성이 우수한 균주 KL-6를 선발하였다. 최종 선발된 KL-6의 배양액의 DPPH free radical 소거능을 측정한 결과 성장에 따라 항산화 활성이 증가하였고, 16S rRNA 염기서열 분석에 의해 동정한 결과 P. acidilactici KL-6(100%)로 확인되었다. 김치 양념과 혼합한 두부(Control)와 선발유산균을 starter로 접종(2%, v/v)하여 김치 양념과 혼합한 두부(TL) 그리고 starter를 접종하여 $37^{\circ}C$에서 24시간 동안 전 발효시킨 김치 양념과 혼합한 두부(TPL)의 발효 특성을 비교하였다. pH는 발효 1주 경과 후 모든 처리구에서 감소하였고, 발효 14주에 각 처리구별 pH는 3.96(control), 3.97(TL), 4.03(TPL)이었다. 유산발효두부의 총균수는 발효 2주까지 모든 처리구에서 증가하였으며, 이후 감소하는 경향을 나타내었다. 유산균수의 경우 TL 및 TPL구는 발효 1주째, 대조구는 발효 2주째 $10^6$ CFU/g에 도달하였으며, 발효가 진행됨에 따라 각 처리구 공히 감소하여 발효 14주째 $10^3$ CFU/g을 나타내었다. 대장균군수의 경우 대조구는 발효 1주일째까지 관찰되었으나, TL및 TPL구는 발효 1주째부터 관찰되지 않았다. 기호성은 TL구와 TPL구가 맛, 향, 조직감, 종합적 기호도에서 대조구보다 높았으며, TPL구가 가장 우수하였다.

• 동아시아식생활학회지
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• 제25권1호
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• pp.183-192
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• 2015

본 연구는 가정에서 즐겨 먹는 대표적인 근채류인 연근과 도라지의 당추출 발효액을 제조하고, 이를 젖산발효시켜 발효액을 제조한 후 생리활성과 항산화 활성을 확인하고, 관능 검사를 통해 기능성 음료 제조 가능성을 대한 기초 자료로 조사하고자 하였다. 최종 당 농도는 도라지가 $48.1^{\circ}brix$, 연근이 $52.0^{\circ}brix$로 나타났다. 당추출 발효액을 $12^{\circ}brix$로 희석한 후 젖산발효하는 동안 변화하는 당 농도는 도라지가 $11.5{\sim}12.1^{\circ}brix$, 연근이 $11.9{\sim}12.4^{\circ}brix$ 범위로 나타났다. 젖산 발효기간 동안 초기 젖산균은 $10^{9{\sim}10}CFU/mL$ 수준이었으나, 연근 및 도라지 젖산발효액 둘 다 발효기간이 늘어날수록 감소하는 경향이었다. DPPH radical scavenging ability을 조사한 결과, 젖산발효하지 않은 control인 경우 연근이 도라지보다 3배 이상 우수한 것으로 나타났고, 젖산발효시 도라지인 경우 control보다 각각 L. acidophilus(77%), L. brevis(90%), L. delbrueckii(177%) 정도 유의적으로 증가한 것으로 나타났다. 총 폴리페놀함량 역시 연근이 도라지보다 함량이 많았으며, control과 비슷하게 나타난 L. delbrueckii 발효액을 제외하고는 젖산발효시 감소하는 것으로 나타났다. 도라지인 경우 CUPRAC 측정시 L. brevis에서, FRAP 측정시는 L. delbrueckii로 젖산발효시 유의적으로 증가하는 것으로 나타났다. 환원력은 도라지에서 L. brevis로 젖산발효한 경우를 제외하고 모두 감소하는 것으로 나타났다. 연근과 도라지 젖산발효액의 관능검사 결과, 두 발효액 모두 control이나 L. acidophilus 보다 L. brevis, L. delbrueckii로 젖산발효한 액의 관능검사 결과가 모든 면에서 좋게 나타났다. 이상의 관능검사 결과, 연근이나 도라지를 이용한 당추출 젖산발효 음료로써의 개발 가능성이 높을 것으로 판단되었으며, 특히 L. delbrueckii와 L. brevis 같은 일부 젖산균은 전반적으로 활성이 좋게 나타나, 기능성 젖산발효 음료로 제조하는데 우수할 것으로 판단되었다.