• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.77-83
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• 1999

The populations of microorganisms adhered on rice straws which had been ricked in the fields around Chungchong areas during the winter season from February to March in 1998 were investigated. The number of mesophilic bacteria including bacilli was generally high in the middle part of straw. And it appeared to be higher in the samples from rural areas than those from suburb. Thermophilic bacteria and actinomycetes were rarely to be detected in most samples. Coliform bacteria were detected in a few samples which collected from Kwanpyong-dong of Taejon-city, Jangpyong-meun and Jungsan-meun of Chongyang-koon, indicating that these areas were contaminated by sewage and livestock wastes. Following the fermentation of Chungkukgang employed the middle parts of straws from Mok-meun of Chongyang-koon as a source of microbial inoculum, qualities of the fermented products such as amino-nitrogen content, viscosity and protease activity, were examined: the application of rice straws resulted in better qualities of the fermented products when compared to the control, however the methods of application appeared to have little or no effect on the quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.376-381
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• 1986

A hypothesis that Korean home-made fermented soybean products are brown-pigmented in large part by contaminated bacteria is proposed. Twenty six strains of bacteria forming brown pigments in the presence of L-tyrosine were isolated from home-made soybean paste. They were characterized and all were identified as strains of Bacillus subtilis. The isolates produced dark brown to brownish black pigmentation on yeast extract-peptone-glucose agar (YPGA) supplemented with 0.1% L-tyrosine in 72 hours but not on YPGA. They also caused different depress of lighter pigmentation on potato dextrose agar and nutrient agar. When an arbitrarily chosen pigmenting isolate was cultivated in a liquid medium supplemented with L-tyrosine, it began to produce pigments only after cell growth stopped. The tyrosinase enzyme was extracted and the enzyme activity was measured by using L-tyrosine and 3-hydroxytyrosine (L-dopa) as substrates. The crude enzyme preparation porduced pigments at rates of $2.1\;{\times}\;10^{-3}\;and\;5.0\;{\times}\;10^{-3}$ optical density units/min measured at 490㎚ for tyrosine and dopa, respectively. Possible content of L-tyrosine in a soybean paste formula was calculated.

• Journal of The Korean Society of Grassland and Forage Science
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• v.20 no.2
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• pp.139-146
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• 2000

A trial was carried out to investigate the effect of fermented saw-dust pig manure (FSP) and N fertilizer application on physical, chemical properties and microbial population of soil on Cheju brown volcanic ash pasture during the period from September, 1997 to January, 1999. Average soil N contents during 3 different periods, August and October, 1998, and January, 1999 were 0.39, 0.41 and 0.39% for fertilizer N level 0, 150 and 300kg/ha, respectively. Soil N contents determined in January, 1999, was significantly increased by an increase of fertilizer N. Nitrogen contents in the soil applied with 0, 3, 6 and 12 tons 1 ha of FSP were 0.43, 0.40, 0.38 and 0.38%, respectively, showing decreasing tendency of soil with increasing levels of FSP application. Soil N contents determined in August, 1998 and January, 1999, were significantly decreased by increasing levels of FSP application. Organic matter contents of the soil applied with N 0, 150 and 300 kg/ha was 8.04, 8.37, and 9.08%. Soil organic matters determined on the 1st and 2nd period trended to increase with increasing level of fertilizer N. FSP application significantly decreased organic matter contents of pasture soil, (9.14, 8.79, 8.28 and 7.78% OM in soil applied with FSP 0, 3, 6 and 12 tonlha of FSP), respectively. Soil OM determined in October, 1998, also showed a significant decrease with increasing level of FSP. Soil pH, available phosphorus, exchangeable K, Ca, Mg and Na in soil studied were not influenced by fertilizer N or FSP application during all three periods. N application tended to increase soil bacteria count, ($27.0\;{\times}\;10^4\;cfu/g,\;29.4\;{\times}\;1-^4\;cfu/g$ and $53.6\;10^4\;cfu/g$ in the soil applied with 0, 150 and 300 kg N/ha, respectively). The number of colonies of soil bacteria and fungi determined in June and October, 1998 was not increased remarkably by FSP application, but the number of colonies of bacteria determined in March, 1998 showed a significant increase with increasing level of FSP application. In conclusion, N contents and OM of soil increased with increasing level of N application, but decreased with increasing level of FSP application.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.442-450
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• 2016

This study aims to determine the antimicrobial activity of fermented Cheonggukjang extract using the new Strain, Bacillus amyloliquefaciens NBF11-1, which was first found on the surface of the node part of bamboo stems, but has been studied very little so far. Bacillus subtilis NG24, which is the traditional fermented strain of Cheonggukjang, was selected as the control group and a comparative analysis was performed. The experimental method included measurements of the antimicrobial activity, minimum inhibitory concentration (MIC) and heat and pH stability. B. amyloliquefaciens NBF11-1 had stronger antimicrobial activity than B. subtilis NG24 against the gram-positive bacteria, C. perfringens and S. aureus and the gram-negative bacteria, A. faecalis and E. coli among the six species of pathogenic bacteria studied. When the minimum inhibitory concentration was measured, B. amyloliquefaciens NBF11-1 in C. perfringens, S. aureus, A. faecalis, and E. coli had an inhibitory effect at concentrations of 0.01 %, 0.21 %, 0.45 % and 0.29 %, respectively, compared to B. subtilis NG24. When the heat and pH stability was measured, B. subtilis NG24 and B. amyloliquefaciens NBF11-1 Cheonggukjang extract did not show any decrease in activity when held at a temperature of $121^{\circ}C$ for 15 minutes and at pH values ranging from 2 to 10 and were therefore considered to be relatively stable against heat and pH changes.

• Korean Journal of Microbiology
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• v.52 no.4
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• pp.471-481
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• 2016

The primary objective of this study was to investigate the effects of the bacteriocin-producing heterofermentative lactic acid bacteria (LAB) and acid-resistant yeast isolated from Mukeunji, a Korean ripened kimchi on shelf-life extension and quality improvement of sourdough. According to gene sequence analysis the heterofermentative LAB that showed the antimicrobial activity against bread-spoilage Bacillus strains were identified as Leuconostoc mesenteroides LAS112, Lactobacillus brevis LAS129, and L. mesenteroides subsp. dextranicum LAB137. In addition, the yeasts that were able to grow at acidic pH were identified as Pichia membranifaciens YS05, Pichia fermentans YS19, and Pichia anomala YS26. During sourdough fermentation the levels of acetic acid and bacteriocin produced by L. brevis LAS129 strain were higher than those of L. mesenteroides LAS112 and L. mesenteroides subsp. dextranicum LAS 137 strains, whereas LAS112 strain produced the highest levels of lactic acid. The maximum bacteriocin activity (640 AU/g) against Bacillus subtilis ATCC 35421 was obtained in sourdough fermented by mixed culture of L. brevis LAS129 and P. membranifaciens YS05 or P. anomala YS26. After 24 h of fermentation at $30^{\circ}C$, the viable cell counts of LAS129 ($10^9CFU/g$) in sourdough were higher than those of the YS05 or YS26 ($10^7CFU/g$). Meanwhile, the viable cells of bread-spoilage strain in sourdough fermented with these strains were significantly (P < 0.05) lower than the control group.

• Food Science and Preservation
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• v.23 no.4
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• pp.516-521
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• 2016

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

• Food Science and Preservation
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• v.23 no.3
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• pp.347-354
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• 2016

To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.666-671
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• 1993

Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above $6.4{\times}10^{9}cfu/ml$. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at $5^{\circ}C$ for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.75-81
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• 2011

The effect of lactic acid bacteria.fermented ginseng berry extract (FGBE) on physiological activities was evaluated. The contents of ginsenosides Re, Rc, and Rb1 in ginseng berry extract (GBE) were increased after fermentation by lactic acid bacteria when analyzed by high performance liquid chromatography. Antioxidant activity of GBE and FGBE was also analyzed by DPPH radical scavenging activity assay and SOD.like activity assay. FGBE showed a 86.34 % inhibition of DPPH radical and a 76.82 % inhibition by SOD.like activity at a concentration of 1.00 %. GBE showed a 49.78 % inhibition of DPPH radical and a 40.80 % inhibition by SOD.like activity at the same concentration. Furthermore, procollagen type I (COL1A1) gene expression increased by 823.13 % and matrix metal-loproteinase(MMP)-1 and tumor necrosis factor (TNF)-${\alpha}$ gene expression decreased by 87.88 % and 99.92 %, respectively, in human fibroblast cultured with FGBE at a concentration of 0.50 %. These results suggest that FGBE could be used as an active ingredient for functional cosmetics.