• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.218-228
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• 2015

In this study, the physicochemical characteristics of rice sourdough fermented with Omija extract were investigated. Rice sourdough was made with a 3 stage fermentation process. pH & total titratable acidity, numbers of yeast and lactic acid bacteria, and dough expansion rate were measured. In addition, an RVA was employed to study the pasting properties of rice sourdough. There was a significant (p<0.05) change in both the pH of rice sourdough, which decreased from 5.08 to 3.98, and total titratable acidity, which increased from 0.20 to 0.57 (0.1N NaOH mL), as fermentation time increased. The amount of yeast and lactic acid bacteria significantly increased from 6.73 to 7.65 log CFU/g, 6.93 to 7.65 log CFU/g, respectively(p<0.05). The expansion rate of rice sourdough fermented with Omija extract was higher than rice sourdough fermented without Omija extract. The initial pasting temperatures of rice sourdough fermented with Omija extract were decreased from $91.3^{\circ}C$ to 85.6. The final viscosity and setbacks decreased as fermentation time increased. These results suggest that Omija extract has a beneficial effect on increasing the expansion rate of rice sourdough as a substitute for wheat flour.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.30-40
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• 2016

This study related to get skin improvement effect of sheet mask pack using 5% of $2^{nd}$ fermented snail extract. To the scientific study of the skin, it was used for this sheet mask of 100% cotton as cutting face shape. We reported the results of measurement of skin improvement effect with the placebo and Gene-SEM (general snail extract mask). First; moisturizing effect of 2F-SEM ($2^{nd}$ fermented snail extract mask) has been increased about 11% than the PM and Gene-SEM was improved about 4.7% more than the PM (placebo mask). Second; elasticity of the mask pack containing $2^{nd}$ fermented snail extract was 13.8% better than PM and Gene-SEM was improved about 6.7 % more than PM. Third; Skin roughness of 2F-SEM has improved 6.80% than PM and Gene-SEM was improved about 2.3% more than PM. Fourth; melanin reductive effect of 2F-SEM was improved about15.0% more than PM and Gene-SEM was improved about 8.7% more than PM. Fifth; fine wrinkle decline effect of 2F-SEM was about 8.0% better than PM and Gene-SEM was improved with 5.1% more than PM. Sixth; sensorial evaluation of 2F-SEM using $2^{nd}$ fermented snail extract was significantly showed difference merits regarding softness, moisture, fine-wrinkle improvement.

• Korean Journal of Microbiology
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• v.53 no.2
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• pp.103-117
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• 2017

The aim of this study was to evaluate the effect of green tea extract on probiotic potential, physico-chemical and functional properties of yogurt fermented with Lactobacillus acidophilus D11 or Lactobacillus fermentum D37 strains isolated from Doenjang. Probiotic activities such as the resistance to artificial digestive juices and the ability to adhere to epithelial cells were slightly higher in yogurt supplemented with green tea extract than in plain yogurt, which may be attributed to the increase in the number of lactic acid bacteria (LAB) by green tea extract supplementation. Furthermore, the microbiological and physico-chemical properties such as the number of LAB, organic acid production and viscosity were significantly (P<0.05) increased in yogurt added green tea extract compared to plain yogurt fermented with L. acidophilus D11. However, the green tea extract did not significantly (P>0.05) affect these properties of yogurt fermented with L. fermentum D37 strain. Meanwhile, the antibacterial activities against Escherichia coli O157 ATCC 43889, Salmonella enteritidis ATCC 13076, and Salmonella typhimurium KCTC 2514 and antioxidant activities including total phenol content, radical scavenging ability, and ferric-reducing antioxidant power were significantly higher in plain yogurt fermented with L. fermentum D37 than with L. acidophilus D11. The antibacterial and antioxidant activities of the yogurt were significantly (P<0.05) increased in proportion to the concentration of green tea extract added to plain yogurt. Consequently, green tea yogurt fermented with L. acidophilus D11 or L. fermentum D37 was considered to be a useful functional food that can inhibit the growth of pathogenic bacteria and scavenge the free radicals from the body cells.

• Journal of Life Science
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• v.29 no.8
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• pp.846-853
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• 2019

Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.571-575
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• 2004

This study was conducted to investigate the effects of Glycyrrhizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121, mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

• Journal of Ginseng Research
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• v.37 no.1
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• pp.100-107
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• 2013

This study examined the effect of fermented ginseng (FG) on memory impairment and ${\beta}$-amyloid ($A{\beta}$) reduction in models of Alzheimer's disease (AD) in vitro and in vivo. FG extract was prepared by steaming and fermenting ginseng. In vitro assessment measured soluble $A{\beta}42$ levels in HeLa cells, which stably express the Swedish mutant form of amyloid precursor protein. After 8 h incubation with the FG extract, the level of soluble $A{\beta}42$ was reduced. For behavioral assessments, the passive avoidance test was used for the scopolamine-injected ICR mouse model, and the Morris water maze was used for a transgenic (TG) mouse model, which exhibits impaired memory function and increased $A{\beta}42$ level in the brain. FG extract was treated for 2 wk or 4 mo on ICR and TG mice, respectively. FG extract treatment resulted in a significant recovery of memory function in both animal models. Brain soluble $A{\beta}42$ levels measured from the cerebral cortex of TG mice were significantly reduced by the FG extract treatment. These findings suggest that FG extract can protect the brain from increased levels of $A{\beta}42$ protein, which results in enhanced behavioral memory function, thus, suggesting that FG extract may be an effective preventive or treatment for AD.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.151-157
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• 2015

This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and anti-inflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2'-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.2
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• pp.135-138
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• 1995

Soybean meal was fermented by Aspergillus usami in order to reduce phytate content. Aflatoxin B1 was not detected in the fermented soybean meal. The contents of crude protein, crude fiber, ether extract and crude ash were slightly increased following fermentation with a concomitant reduction in nitrogen free extract. Though the fermentation partly degraded proteins in the soybean meal, there was small difference in amino acid composition between the soybean meal and the fermented soybean meal. The results showed that the fermentation did not affect nutritional value of protein in soybean meal. Approximately 55% of phosphorus extracted by trichloroacetic acid was inositol hexaphosphate (phytate) in the soybean meal. The content of inositol tetra to hexaphosphates was not detected in the fermented soybean meal. These results indicated that the fermentation almost completely eliminated phytate in soybean meal. Phytase activity was not detected in the unfermented soybean meal. However, the enzyme activity in the fermented soybean meal was 167.7 U/g. When the fermented soybean meal in supplemented in formula feeds, phytase in the fermented soybean meal might partly degrade the phytate in other ingredients in the digestive tract. The fermented soybean meal is possibly used as a phytate-free protein source of feed, which contains high available phosphorus.