• 한국지역사회생활과학회지
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• 제26권1호
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• pp.127-133
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• 2015

This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

• 한방안이비인후피부과학회지
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• 제26권4호
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• pp.101-110
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• 2013

Objectives : The purpose of this study is to report the effect of Fermented Yungyo Keumeunhwa Extract External treatment Liquid on Seborrheic Dermatitis. Methods : Four Seborrheic Dermatitis patients on the face of each Diluted Yungyo Keumeunhwa Extract External treatment Liquid patch was 10 minutes. Results : The Fermented Yungyo Keumeunhwa Extract External treatment Liquid was effective on alleviation of symptoms like flare, scale, uredo and pricking on Seborrheic Dermatitis. Conclusions : The result indicate that Fermented Yungyo Keumeunhwa Extract External treatment Liquid has an available effect on Seborrheic Dermatitis, and authors consider that the additional clinical studies are needed to verify the effectiveness of monotherapy.

• 한국치위생학회지
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• 제17권4호
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• pp.657-667
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• 2017

Objectives: The aim of this study was to evaluate the potential of dental erosion by three different types of commercial fermented milk on the enamel surface of bovine teeth. Methods: Forty bovine teeth (four groups of 10) were immersed in fermented milk (experimental groups: liquid type, condense-stirred type and condense-drink type) or mineral water (control group) for 1, 3, 5, 10, 15, 30, 60, 90 and 120 minutes. Enamel surface microhardness was measured before and after treatment with a microhardness tester, and Scanning Electron Microscope (SEM) was used to assess the enamel surface morphology. Results:Changes in enamel surface microhardness (before-after treatment; ${\Delta}VHN$) were significantly different among the four groups (p<0.05). ${\Delta}VHN$ was highest in the liquid type group, followed by the condense-stirred type, condense-drink type, and control groups. The ${\Delta}VHNs$ of three types of fermented milk groups were higher than that of the control group (p<0.05). The liquid type group showed higher ${\Delta}VHN$ than the other two types of condense fermented milk groups (p<0.05). However, there was no significant difference in ${\Delta}VHN$ between the two types of condense fermented milk (p>0.05). The results of SEM observation have shown the most severe surface damage in bovine teeth immersed in the liquid type of fermented milk. Conclusions: In this study, it appears that liquid type fermented milk causes greater development of dental erosion. The physical properties and pH of fermented milk types must be considered for prevention of dental erosion associated with ingestion of fermented milk.

• 한국식품조리과학회지
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• 제20권1호
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• pp.57-62
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• 2004

The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64％, crude ash, 1.99％ and crude protein, 0.37％. In the fermented liquid, the approximate composition was moisture, 96.08％, Carbohydrate, 1.53％, crude ash, 0.92％, dietary fiber, 0.65％, crude protein, 0.54％ and crude fat, 0.28％. The amino acid contents were 2.67 and 80.9mg％ in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98％ in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

• 한국식품영양과학회지
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• 제34권10호
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• pp.1525-1530
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• 2005

손바닥선인장(Opuntia humifusa)의 줄기, 뿌리 그리고 잎 발효액의 화학성분 비교 및 자궁경부암 세포주에 대한 항암 활성을 조사하였다. 줄기 발효액의 열량, 조단백, 조지방 그리고 조탄수화물의 성분비율은 86.21 kcal, $0.92{\%}$, $0.12{\%}$ 그리고 $20.34{\%}$로 분석되었다. 열매에서는 65.32 kcal, $0.08{\%}$, $1.04{\%}$ 그리고 $15.15{\%}$로 각각 구성되었다. 무기물 분석에서 줄기와 열매의 발효액에 칼슘(calcium)과 철(ferrous)의 농도는 100g 당 1,800 mg과 388 mg 그리고 21 mg과 10 mg으로 분석 되었다. 발효 전에 물, 메탄올 그리고 에탄올 추출물에 대하여 항암활성을 측정한 결과 자궁경부암 세포주인 Caski, SiHa 그리고 HaCaT에서 어떠한 항암활성도 보여주지 않았다. 그러나 손바닥선인장(Opuntia humifusa)의 열매를 효모균으로 발효한 발효액에서 HaCaT를 제외한 CaSki와 SiHa에 대해서는 항암활성을 보여주었다.

• 한국식생활문화학회지
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• 제30권2호
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• pp.233-240
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• 2015

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

• 한국치위생학회지
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• 제13권4호
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• pp.701-711
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• 2013

Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79 condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1 milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was $4.08{\pm}0.27$. The average pH values of fermented milks were $3.64{\pm}0.22$ in liquid type, $4.14{\pm}0.12$ in condense-stirred type, and $4.22{\pm}0.17$ condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was $2.40{\pm}0.54$. The average buffering capacity (pH 5.5) of liquid type fermented milk was $2.37{\pm}0.33$, condense-stirred type fermented milk was $2.77{\pm}0.46$ and condense-drink type fermented milk was $2.01{\pm}0.42$. The average buffering capacity (pH 7.0) of tested fermented milks was $4.00{\pm}0.87$. The average buffering capacity (pH 7.0) of liquid type fermented milk was $3.11{\pm}0.36$, condense-stirred type fermented milk was $4.78{\pm}0.55$ and condense-drink type fermented milk was $3.58{\pm}0.59$. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.

• 동의생리병리학회지
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• 제19권5호
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• pp.1272-1280
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• 2005

The study was performed by examining the effects of fermented liquid of Crataegi Fructus on the lipid profile improvement in rats fed high fat diets. Sprague-Dawley rats of weighting $180.0{\pm}30g$ were randomly divided into five groups : basal diet (Normal control group, NCG), only high fat diet (High fat control group, HFC), high fat diet and supplemented with 1.69 mg/100 g body weight, 3.38 mg/100 g body weight, 6.76 mg/100 g body weight by fermented liquid of Crataegi Fructus - HFL, HFM, HFH group). These experimental diets were fed for 6 weeks. The fermented liquid of Crataegi Fructus fed groups had more significantly decreased in the levels of serum total cholesterol, triglyceride, LDL-cholesterol and atherogenic index than the high fat control group, while the HDL-cholesterol was higher when compared to the normal control group. Total lipid, total cholesterol, triglyceride, LDL-cholesterol contents in liver were decreased in high fat experimental groups. But the degree of increment was reduced by administration of fermented liquid of Crataegi Fructus. while the fermented liquid of Crataegi Fructus fed group had ore significantly increased in the level of HDL-cholesterol than the high fat control group. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 36.36%, 34.70%, 20.31%in serum, liver and fecal of fermented liquid of Crataegi Fructus fed groups, respectively. These results imply that the fermented liquid of Crataegi Fructus can be used as possible food resources and medicinal food materials.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.469-478
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• 2004

본 연구는 양돈액비의 비료성분 및 유해정도를 분석하고 아울러 전기전도도나 건물 함량을 이용하여 중요 비료성분 함량을 쉽게 추정하는 방벙을 구명하기 위해 2001년 제주도내 109개 양돈 농가를 방문하여 액비를 수집,$4^{\circ}C$냉장고에 보관해 두었다가 꺼내어 pH, BOD, DM, SS, OM, EC, T-N, T-P, K, Ca, $NH_4$-N. Mg 및 Na 등을 분석하였다. 조사대상 농가의 돈분 액비 중 슬러리(70 농가)는 가축분뇨, 사료 및 청소수가 혼합된 것이고 요(19 농가)는 분뇨를 고액분리 시킨 후에 저장해둔 요(20 농가)를 말하며 돈분 발효액은 slurry를 발효, 폭기 및 살수 등의 과정을 거친 액비를 뜻한다. 돈분 액비 중 slurry로 저장한 액비가 요나돈분 발효액 보다 여러 가지 비료 성분함량($NH_4$-N, K, P, Ca, Mg 및 Na)이 높았고 전기 전도도나 건물함량도 마찬가지로 slurry 상태로 저장한 액비가 다른 상태의 액비 보다 높았다. EC, $NH_4$-N, Ca, Mg 및 Na의 함량은 요와 발효액 간에 비슷하였으나 발효 액비의 L 함량이나 건물함량은 요 보다 약 2배 정도 높았다. 한편 P 함량은 반대로 발효 액비보다 요에서 높았다. Slurry의 전기전도도(EC)와 여러 비료 성분간에 상관관계를 통계 분석한 결과, $NH_4$-N와 Na 함량만이 유의적인 상관관계가 인정되었고 slurry의 DM 함량은 $NH_4$-N, P, Ca 및 Mg 함량간에 유의성이 인정되었다 (P<0.05). 고액분리요의 전기전도도와 비료성분간에 상관관계 분석에서 $NH_4$-N만 유의적 상관관계가 있었고 DM 함량에서는 $NH_4$-N와 Ca 간에만 유의적 상관관계가 인정되었다(P<0.05). 발효 액비는 전기전도도와 $NH_4$-N, P 및 Ca 간에만 유의적 상관관계가 있었으며 DM 함량은 K, P, Ca, Mg 및 Na 간 통계적으로 유의적 상관관계가 있었다(P<0.05). 돈분 액비의 종류별로 유해 또는 오염물질 농도를 살펴보면 슬러리의 BOD 농도는 22,520mg/L로 요 및 발효 액비 4,763, 2,701 mg/L보다 크게 높았다. 결론적으로 비료효과는 slurry가 요 및 돈분발효액 보다 좋았지만유해 또는 오염물질농도는 반대로 slurry에서 높았다. 그러나 일반기준치와 비슷한 수준으로 유해위험은 없다고 생각된다.

• 한국축산식품학회지
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• 제40권1호
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• pp.87-95
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• 2020

In this study, we separated and purified lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180 with the aim of developing a new functional anti-lipase activity yogurt product. L. plantarum 180 was inoculated into 10% reconstituted skimmed milk and incubated at 37℃ until the pH of the culture reached pH 4.4. The lipase activity was measured using porcine pancreatic lipase. The lipase inhibitory peptides were gradually isolated by ultrafiltration, reversed phase column chromatography (RPC), reversed phase high-performance liquid chromatography (RP-HPLC), and gel permeation high-performance liquid chromatography (GP-HPLC) from the fermented milk by L. plantarum Q180. An ODS-AQ column was used for the RPC, a Vydac C18 column for the RP-HPLC, and a Superdex Peptide HR column for the GP-HPLC. The peptide was composed of Asp, Thr, Ile, Ser, Ala, and Gln, and the anti-lipase activity (IC₅₀) was 2,817 ㎍/mL.