• The Journal of Korean Academy of Prosthodontics
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• v.42 no.4
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.177-183
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• 2002

Cerebroside fatty acids, sugars and long-chain sphingoid bases in raw soybean and soybean fermented foods (chongkukjang and deunjang) were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-pH anion exchange chromatography with pulsed amerometric detection (HPAEC-PAD). Fatty acids of acid-hydrolyzed cerebrosides were derivatized to O-TMS methylester and analysed. The major fatty acids in raw soybean and chongkukjang cerebrosides were identified as 2-hydroxyhexadecanoic acid (16 : 0h), 2-hydroxydocosanoic acid (22 : 0h) and 2-hydroxytetracosanoic acid (24 : 0h). In the case of deunjang cerebroside, 24 : 0h (40.9%) and 22 : 0h (23.4%) were major fatty acids, but 16 : 0h, 23 : 0h, 25 : 0h and 26 : 0h were also detected. Long-chain sphingoid bases of acid-hydrolyzed cerebrosides from raw soybean, chongkukjang and deunjang consisted primarily of 4-tracts, 8-tracts-sphingadienine (dihydroxy base, d18 : 2$\Delta$$^{4trans, 8trans}$) and sis-tracts isomers of 4-hydroxy-sphingenine (trihydroxy base, tl8:1$\Delta$$^{4trans or cis}$) with much less amounts of phytosphingosine (tl8: 0) and isomers of sphingenine (d18 : 1). Although deunjang is a soybean food fermented by fungi and microorganisms for a long period, 2-hydroxyoctadec-3-enoic acid (18 : 1h) and branched 9-methyl-4,8-sphingadienine known as compositional cerebroside fatty acids in Aspergillus species were not detected. Mass spectrum for sugar derivatives in cerebrosides of soybean foods including raw soybean and fermented soybean showed that C-1 of glucose moiety was linked to ceramide backbone as like a monoglucosylceramide.

• Journal of Nutrition and Health
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• v.17 no.3
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• Journal of Life Science
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• v.13 no.4
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• pp.505-510
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• 2003

The extremely halophilic archaebacteriurn Haloarcular sp. EH-1 was isolated from solar salts. Halophages found in Haloarcular sp. EH-1 were isolated from fermented anchovy sauce. Halophages were isolated from fermented anchovy sauce using Haloarcular sp. EH-1 as a host bacterium. The isolated halophage produced 0.5∼l.0 mm in diameter clear plaques. The halophage consists of an symmetrical head, measuring 68 nm in diameter, and a contractile tail, 100 nm long and base plates were observed. Total size of phage DNA genome obtained 20 Kbp and its sequence homology was 52.87% with H. Salinarium.

• Korean Journal of Pharmacognosy
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• v.42 no.3
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• pp.260-264
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• 2011

The bacterial growth and pH of Cornus officinalis fermented with Lactobacillus rhamnosus during fermentation were evaluated. As the results, the number of the fermentation after fermentation always remained higher than 6 log CFU/mL and the pH of those ranged from 4 to 6. To evaluate the effect of Cornus officinalis fermented with Lactobacillus rhamnosus on hair growth promotion in C57BL/6 mice, Six weeks old male mice were divided into four groups including normal group (saline), negative control group (essence base), positive control group (minoxidil) and experimental group (Cornus officinalis and animal milk fermented with Lactobacillus rhamnosus mixed in negative control). And they were applied topically with test materials for 8 days. Hair regrowth effect in experimental group using gross and histological examination was higher than that in positive control group. Body weight and food intake of four groups didn't show significant difference. These results indicated that the Cornus officinalis fermented with Lactobacillus rhamnosus can be used practically for hair growth or prevention of hair loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.1-16
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• 1981

Fermented trepang entrails, Stichopus Japonicus, is widely used and occupied an important position in foods of this country. But little study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented trepang entrails. Changes of free amino acids, free sugars, nucleotides and their related compounds as taste compounds during the fermentation of trepang entrails were analyzed by amino acid autoanalyzer and high speed liquid chromatography. Glutamic acid, alanine, glycine and proline were dominant amino acid in the fresh extracts, having 32.3%, 16.4%, 12.0% and 10.5% of the total free amino acid content, respectively. The content of leucine, valine, phenylalanine, isoleucine, methionine and tyrosine were low. The free amino acid were not changed in composition but changed in amounts during the fermentation of trepang entrails. Glutamic acid, alanine, glycine, proline, lysine, arginine and leucine were abundant in both fresh sample and fermented products. Free sugars in fermented trepang entrails, the results showed that galactose(933.7-988.0 mg%) was dominant and the content of arabinose, xylose were 78.7, 55.2-771mg% on moisture and salt free base respectively but glucose was detected in trace amount. Nucleotides and their related compounds were increased during the fermentation and hypoxanthine(47.1-$62.5{\mu}mole/g$, on moisture and salt free base) were dominant, IMP was abundant in fermented trepang entrails. TMA was increased while TMAO was decreased during the fermentation. The content of TMAO nitrogen in fermented trepang entrails was 30.0mg% on moisture and salt free base. The content of betine was increased during the fermentation and was ranged from 734.2 to 934.2mg% on moisture and salt free base. It is believed that such amino acids as glutamic acid, alanine, glycine, lysine, proline, arginine, leucine, such free sugars as galactose, arabinose, xylose, glucose, such nucleotides and their related compounds as IMP, hypoxanthine play an important role as taste compounds in fermented trepang entrails.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.807-812
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• 2007

In order to enhance the flavor and storage stability of meat sauce, the manufacturing process of fermented beef-rib sauce was developed in a two-step process. The fermented sauce base was manufactured with Zygosaccharomyces rouxii Y-80 yeast cultivation in raw sauce ingredients for 3 days at $25^{\circ}C$. The fermented beef-rib sauce (FBS) was produced by mixing fermented sauce base with side ingredients. Comparison of the physicochemical and sensory properties with non-fermented beef-rib sauce (NFBS) revealed that the content of ethanol and volatile flavor compounds were higher in FBS; also, the result of sensory evaluation showed that FBS obtained excellent scores for overall taste. To determine the storage stability, FBS and NFBS were incubated at $25^{\circ}C$ for 7 days. The extent of decrease of pH and increase of titratable acidity in NFBS were faster than FBS. After 7 days, ethanol concentrations in FBS and NFBS were 3.77% and 2.04%, respectively. Therefore, based on these results, it can be suggested that storage stability of FBS is superior.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• International journal of advanced smart convergence
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• v.8 no.2
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• pp.68-76
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• 2019

In this study, we propose a squid jeotgal, Korean fermented seafood, supplement with different soy isoflavones supplements, followed by fermentation for different time intervals at $4^{\circ}C$ to increase the antioxidant activity and improve the food value. In the first month, fermented jeotgals with at lowconcentration ($2mg\;g^{-1}$) of added soy isoflavones showed a significant increase in the activity of up to 55%, whereas, at high concentration ($10mg\;g^{-1}$), the activity almost doubled compared to that of the sample without isoflavones. Moreover, the squid enriched with isoflavones also exhibited significantly decreased total volatile base nitrogen, thiobarbituric acid reactive substances, and biogenic amines, indicative of higher inhibition of the formation of these substances. The changes in the microbial profile were also evaluated. This use of soy isoflavanones as an additive could aid in improving the nutritional value of fermented seafood to reduce the incidence of age-related and chronic disorders.