• Korean journal of food and cookery science
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• v.30 no.6
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1173-1178
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• 2000

Ice cream was prepared from cream added egg white mix(EWM) food fermented with Lactobacillus acidophilus(KCTC 2182). Change of viable cells during fermentation of cream added EWM food and sensory properties and hardness of ice cream prepared from lactic fermented EWM food added with cream were investigated. (1) As the ratio of cream to EWM was higher, stationary phase of growth curve of L. acidophilus was longer and number of viable cells during fermentation was higher. (2) Sensory properties of ice cream prepared from Formula 4 (EWM 60 : cream 40) and Formula 5 (EWM 50 : cream 50) were better than those of other formulas. Optimum condition of mix formula and fermentation time was Formula 4 fermented for 15 hr. (3) As the ratio of cream to EWM was higher, the hardness value of ice cream was lower. Therefore, the hardness value of ice cream prepared from Formula 5 was the lowest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.933-936
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• 2001

Selecting B. bifidum K-7 out of the bifidobacteria separated from healthy adults in the age of 20s which shows high degree of acid tolerance and bile tolerance, as the main bacterium, this study of find how the bifido-bacteria cause hypocholesterolemic effect in the high fat diet. In order to do this Sparague-Dawley male rats with the initial weight 200 g in average were assigned to four experimental group: 1) high fat diet & milk, 2) high fat diet & the milk added with bifidobacteria, 3) high fat diet & the milk added with microencapsulated bifidobacteria, 4) high fat diet & the fermented milk by bifidobacteria. The numbers of bifidobacteria ingested daily per rat through each type of the above mentioned milk are 10$^{9}$ CFU, 10$^{9}$ CFU respectively. Hypocholesterolemic effect and high level of serum phospholipid were observed in the group fed with fermented milk being compared with the group fed wih no bacterium but not in the groups fed with the milk with bifidobacteria and microencapsulated bifidobacteria. Thus, it was confirmed that the hypocholesterolemic effect is not due to the bifidobacterium itself but to the fermentation on milk.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1078-1094
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• 2021

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (a_w) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content than COS treatment throughout the ripening period. However, the pH values in COS batch were considerably lower than others. PE1 samples presented a significant highest (p<0.05) counts both in lactic acid bacteria (LAB) and total plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it resulted in a similar and higher TPC count as COS after the ripening period. After the ripening process, treatments are ordered based on LAB counts as follows: COS>PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1 had the highest overall acceptability. The overall outstanding merit exhibited by PE1 can be utilized in the commercial production of high-quality dry fermented sausage.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.2
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• pp.119-124
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• 2022

Pseudomonas aeruginosa (P. aeruginosa), Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) are typical opportunistic pathogens. Moreover, these bacteria are known to possess multidrug-resistant (MDR) properties. This study investigates the antimicrobial activity of six fermented products, which have varying efficacies against P. aeruginosa, E. coli, and S. aureus. To identify novel candidate genes, differential expression analysis was performed using an annealing control primer. In the disk diffusion method, Fig vinegar (FV) and Diospyros kaki Thunb vinegar (DTV) showed the greatest increase in inhibition compared to other fermented products, whereas fermented Korean traditional nature herb (FKTNH) had no antibacterial effect. This study identified down-regulation of Escherichia coli O157:H7 ompW gene for outer membrane protein W, whereas gene for synthetic construct Lao1 gene for L-amino acid oxidase were up-regulated in E. coli treated with 5% FV. Consuming fermented vinegar helps prevent bacterial infections. Especially, FV and DTV are potentially useful alternative natural products for multidrug resistance. Furthermore, both are expected to be used as effective natural antimicrobial agents, such as disinfectants.

• Korean Journal of Microbiology
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• v.49 no.4
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• pp.403-414
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• 2013

This study evaluated the physicochemical and microbiological characteristics and antioxidant properties of yogurt samples fermented with lactic acid bacteria (LAB) obtained from pickled cabbage. API 50 CHL systems and 16S rRNA nucleotide sequence analyses revealed that the isolates were Lactobacillus casei PC05 and L. acidophilus PC16. Cell counts, titratable acidity, and viscosity of the yogurt samples fermented with L. acidophilus PC16 were significantly higher than those of the samples fermented with L. casei PC05 (P<0.05). The detected cell counts and physicochemical properties were significantly lower in plain yogurt than in soy yogurt (P<0.05). Yogurt samples fermented with L. acidophilus PC16 exhibited higher antioxidant activity, measured as ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelate ferrous ions, than those fermented with L. casei PC05. However, the ability to scavenge superoxide anions and superoxide dismutase (SOD) activity were significantly (P<0.05) higher in yogurt samples fermented with L. casei PC05 compared to those in samples fermented with L. acidophilus PC16. The antioxidant activity of soy yogurt was significantly (P<0.05) higher than that of plain yogurt. The antioxidant activity of the tested strains resulted in lipid peroxidation inhibition (in vitro), which may be related to the elimination of free radicals, chelating ability, and reducing power. There were no significant differences in the physicochemical properties and antioxidant activities of the yogurt samples during cold storage.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Korean Journal of Environmental Agriculture
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• v.19 no.4
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• pp.332-338
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• 2000

This experiment was conducted to investigate the effects of feeding with MS (miraculous soil-bacteria)-fermented food waste on feeding efficiency and meat quality of mallard. Twenty one heads of 12 weeks-old mallards were fed with three different mixing rates of MS-fermented food waste (0, 20 and 50 %) with 7 replicates. After 6 weeks of feeding, weight gain and feed intake were measured to estimate feeding efficiency, moreover physico-chemical characteristics, amino acids and fatty acids of the fresh slaughtered mallards were analyzed to determine meat quality. The feeding efficiency of 0 % fermented food waste (control) was significantly (p<0.05) higher than other treatments. Water holding capacity and pH were not significantly differed. The color value in lightness of control meat was higher, while in redness was lower than that of the plots mixed with fermented food waste. Total content of amino acids in thigh meat was relatively lower in control, but that in breast meat showed a reverse trend. The amount of unsaturated fatty acids in both thigh and breast meat was the highest in the 50 % mixed plot. Considering economic and environmental aspects for mallard feeding, this results indicated that MS fermented food waste could be a useful resources for mallard feed.