• Food Science and Preservation
• /
• v.18 no.5
• /
• pp.669-677
• /
• 2011

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.883-889
• /
• 2016

A new lactic acid bacteria with gluten-degrading activity which was isolated from salted sea foods (traditional Korea fermented food), identified as Weissella confusa (99%) by use of API kit and 16S rRNA sequencing, and designated as W. confusa. When the W. confusa cultured for 48 hours at $30^{\circ}C$ in a MRS medium containing 1% gluten, 45% of gluten was founded to be degraded. W. confusa showed 85% of survival rate at pH 3, and 94% tolerance at 0.1% oxgall, which indicates that W. confusa would survive in stomach of human. Experiments on the thermostability was confirmed that it has a stability of 70% in $50^{\circ}C$. W. confusa inhibited the growth of some pathogen, except for S. aureus. Results in this study suggest that using W. confusa for fermentation of grain flour containing gluten would be desirable to prepare the gluten-free foods needed for those who suffer from celia disease and gluten allergy.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.274-281
• /
• 2017

The optimization of lactic acid fermentation was conducted to produce an old antler fortified with functional ingredients. For the over-production of gamma aminobutyric acid (GABA), the extract of old antlers (OA) was fermented by Lactobacillus plantarum EJ2015 with 0.5% YE, 1.5% glucose, and 3.5% MSG at $30^{\circ}C$ for 7 days. The lactic acid fermented OA showed high viable cell counts of $2.0{\times}10^8CFU/mL$, pH 6.56 and 0.77% acidity after 7 days. Addition of Auricularia auricula-judae (AAJ) enhanced the cell growth of L. plantarum EJ2014, resulting in higher viable cell counts of $2.0{\times}10^9CFU/mL$ and acid production after fermentation for 1 day. In particular, acidity was greatly decreased after fermentation for 3 days and 1.4% GABA was produced by converting efficiently mono sodium glutamate as a substrate. Fermented OA/AAJ mixture indicated the reduced cytotoxicity compared with that of unfermented OA. The fermented OA/AAJ mixture indicated anti-inflammatory effect with less production of NO in microphage cells. The production of NO dropped to $17.75{\mu}M$ at 4 mg/mL, and to $5.58{\mu}M$ at 6 mg/mL old antler after fermentation. Thus, lactic acid fermented OA with AAJ could fortify GABA, probiotics and dietary fiber.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.26 no.4
• /
• pp.305-311
• /
• 1993

Marine organisms were investigated to identify the marine actinomycetes that produced noble bioactive compounds. Microorganism counts range from $2.1{\times}10^3\;to\;1.2{\times}10\;CFU/g$ of marine organisms. Actinomycetes constituted 0.01 to $0.5\%$ of culturable microbial community. We identified the marine actinomycetes that produced novel bioactive compounds. During the course of screening for bioactives from the marine microorganisms, we found that the strain in sponge had antimicrobial activities. From the morphological, cultural and various physiological characteristics, this strain was identified for Actinomycetes No. 101. The optimal compositions of culture medium for Actinomycetes No. 101 were starch 30g/l as carbon source, casamino acid 10g/l as nitrogen source. The optimal pH of medium and fermentation temperature were $6.5{\sim}7.0$ and $30^{\circ}C$, respectively. Fermentation has been conducted in the marine broth at $30^{\circ}C$ for 72 hour. The yield of fermentation got about 3g as dry weight(per liter of broth). The distribution of antimicrobial activity of Actinomycetes No. 101 was screened by paper disc. The extract of cultured cell and broth inhibited the growth of Staphylococcus aureus and Bacillus subtilis, but the inhibition action was week against yeast and mold.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.600-607
• /
• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Korean Journal of Microbiology
• /
• v.36 no.4
• /
• pp.279-284
• /
• 2000

Simultaneous reduction of Cr(VI) and degradation of phenol was observed in batch and bench-scale continuous stirred tank reactors using Rhodococcus sp. CP01 isolated from leachate. The strain CP01, which was capable of utilizing phenol as a sole source of carbon and energy, completely reduced added hexavalent chromium (0.25 mM) to its trivalent form during 60 hr batch assay under optimal conditions (pH 7.0 and 1,000 mg/L of phenol concentration). The rates of Cr(VI) reduction and phenol degradation were estimated as 4.17 $\mu$M Cr(VI) and 38.4 mg phenol.$L^{-1}{\cdot}hr^{-1}$, respectively. The continuous culture experiment was conducted for 46 days using synthetic feed containing different levels of chromate (0.0625 to 0.25 mM) and phenol(1,000 to 4,000 mg/L). With a hydraulic retention time of 100 hr, Cr(VI) reduction efficiency was mostly 100% for influent Cr(VI) and phenol concentrations of 0.125 mM and 3,000 mg/L, respectively. During quasi-steady-state operation, specific rate of Cr(VI) reduction was calculated as 0.34 mg Cr(VI).g $protein^{-1}{\cdot}hr^{-1}$ which was comparable to reported values obtained by using glucose as growth substrate. The results suggest the potential application of biological treatment for detoxification of wastewater contaminated simultaneously with Cr(VI) and pheonol.

• Korean Journal of Microbiology
• /
• v.36 no.4
• /
• pp.299-305
• /
• 2000

Degradation behavior of the three commercial biodegradable polymers, namely poly(3-hydroxybutyrate) (PHB) Sky-Green/sup R/ (SG) and Mater-Bi/sup R/ (MB) was investigated using bacteria isolated from activated sludge and farm soil. Three PHB degrading bacteria, three SG degrading bacteria and one MB degrading bacteria were isolated. The PHB degrading bacteria were identified to be Flavimonas oryzihabitans, Corynebacterium pseudodiphtheriticum and Micrococcus diversus, while Pseudomonas vesicuraris, Pasteurlla multocida and Flavobacterium odoratum were identified as SG degrading bacteria. As for MB, Pseudomonas vesicuraris was isolated. The shake flask test for 28 days indicated that the rate of biodegradation of PHB, SG and MB in terms of weight loss were about 44∼69% 25∼32% and 29% respectively. The surface morphology of PHB, SG andMB films before and after degradation by microorganisms in an activated sludge soil was observed under SEM, demonstrating that the film surface had a very porous structure, and that microorganisms colonized heavily on the film surface. TOC and pH variation as a result of abiotic hydrolysis, or microbial growth in the absence of the polymers were compared to those due to degradation by F. oryzihabitans. Abiotic hydrolysis of PHB was three times as fast as that of SG and MB. Addition of yeast extract to the basal liquid medium accelerated the biodegradation of the polymers. Biodegradation of PHB was always faster than that of SG and MB irrespectively of the presence of yeast extract in the basal liquid medium.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.11 no.1
• /
• pp.130-130
• /
• 2003

본 연구는 음식물찌꺼기의 재활용 방법의 일환으로 음식물 퇴비와 돈분 퇴비를 혼합, 고추 작물에 적용하여 생육 및 품질면에서 합리적인 시용량을 검증하고 토양 이화학적 특성변화 및 고추 생육과 수량에 미치는 영향을 평가하기 위해 실시하였다. 퇴비의 처리는 관행구(2ton/10a의 돈분 퇴비)와 음식물 퇴비 및 돈분 퇴비의 혼합구인 0.5t:1.5t, 1.0t:1.0t, 1.5t:0.5t, 2.0t:0ton/10a의 4개 처리구등 총 5개 처리구를 난괴법 3반복으로 수행하였다. 돈분 퇴비와 음식물 퇴비의 이화학적 특성을 분석한 결과 음식물 퇴비는 유기물이 기준량에 2배정도 높았으며, NaCl은 공정규격인 1%를 약 2.5배정도 초과하였다. 음식물 퇴비의 시용량 증가에 따라 토양 pH는 처리구별 특별한 변화는 없었으며, EC는 전체적으로 증가하였다. 생육기간 중 대조구와 음식물 퇴비의 처리구간 생육차이가 약간 나타났으며, 그로 인해 고추의 수량에 영향을 미친 것으로 판단된다. 음식물 퇴비 처리구에서 1ton/10a이상 일 때 시용량이 증가할수록 수확량 및 고추 개수에 있어서 감소 경향을 보였지만 수량 차이는 크지 않았다. 또한 capsaicin 함량에서도 음식물 퇴비 처리구간에 큰 차이는 보이지 않았다. 음식물 퇴비의 시용량에 따라 고추에 흡수되는 양분 흡수량은 큰 차이를 보이지 않았다. 결론적으로 음식물 퇴비를 시용한 고추 재배 시험에서 토양의 유기물 함량 증가, 물리성 개량, 토양 pH 완충력 증대 등의 효과를 보였다. 그러나 음식물 퇴비를 50%이상 돈분 퇴비와 혼합 시용시 고추의 수량이나 품질의 저하 및 토양의 염류집적의 우려가 나타났으나, 50%이하로 혼합 시용시 큰 무리는 없었다. 현재 적정 혼합비율을 구명하기 위한 연구가 진행중이다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.4
• /
• pp.342-347
• /
• 2002

Ciliates have the possibility of a new live food in marine finfish culture because of their wide range of body size, thin tell wall, show motility, and fast reproduction rate. In this research, six species of ciliates were isolated from south coast and salt pond in Korea. The fitness of these species as a live food was evaluated in terms of size, motility, suspensibility and cell density. As the result, Euplotes sp. (K-1) was found suitable to be a new live food which might substitute rotifers, Brachionus plintilis and B. rotundiformis in fish larvae culture. The modified $F{\emptyset}yn's$ Erdschreiberd media, MErds-2 with the addition of glycine, glucose and yeast extract increased six times higher growth rate of Euplotes sp. (K-1) than the basic F$\emptyset$yn's Erdschreiberd media. The optimum water temperature, pH and light intensity for this ciliates were $22.5^{\circ}C$, 8 and 2,000 lux, respectively, and its culture environmental range was relatively wide, On the other hand, this ciliate fed baker's yeast, Saccharomyces cererisiae grew up to 1,240 inds./mL with the inocula of 100 inds./mL within 7 days. The results of the study showed that Euplotes sp. (K-1) has a potential to be utilized as a new live food in fish larvae culture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.599-604
• /
• 2005

The aim of this study was to develop the new processing method for ginseng. To investigate the efficacy of the new product (the traditional rice wine steamed-red ginseng: RWS-RGS), antioxidant and anticancer effects of RWS-RGS were examined. The DPPH radical scavenging effect of RWS-RGS extracted with ethanol was increased in dose-dependent manner Especially, A3 ($3^{rd}$ traditional rice wine steamed-red ginsengs) exhibited effective DPPH radical scavenging activity. Nitrite scavenging effect of white ginseng (W.G), red ginseng (R.G) and RWS-RGS ($A1\~A9:\;1^{st}$ traditional rice wine steamed-red $ginseng\~9^{th}$ traditional rice wine steamed-red ginseng) were $25.9{\pm}4.4\%,\;12.9{\pm}1.1\%\;and\;26.2{\pm}0.1\~56.1{\pm}0.6\%$ at pH 1.2, respectively. The antitumor effects of W.G, R.G and RWS-RGS (A9) were examined in Hep3B cancer cells. Their growth inhibition against Hep3B cancer cells showed $19.6{\pm}4.5\%,\;54.5{\pm}6.1\%,\;96.3{\pm}2.4\%$ at 5,000 ppm, respectively. These result suggest that the traditional rice wine steamed ginseng will be useful product with antioxidant and antitumor effect.