• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.890-893
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• 2023

Lactobacillus johnsonii 7409N31 was isolated from the feces of a healthy 11-day-old Hanwoo calf from a farm in Geochang-gun, Gyeongsangnam-do, Korea. The genome of the strain was completely sequenced using the PacBio RSII sequencing system, and it was confirmed that it was composed of one circular chromosome. The size of the entire genome was 2,198,442 bp, and it had 35.01 mol% guanine + cytosine (G + C) content and 2,222 protein-coding sequences, 24 rRNA, 3 ncRNA, and 112 tRNA genes. Strain 7409N31 possessed genes encoding enzymes involved in the hydrolysis of both fibrous and non-fibrous carbohydrates. These data provide a comprehensive theoretical understanding for developing industrial probiotic feed additives that improve nutrient digestibility.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.168-175
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• 2019

Although Kimchi is a Korean traditional food, domestic consumption has been decreasing steadily and the trade inversion phenomenon has reached a serious level due to the surge of Chinese Kimchi imports. Moreover, cases where foreign Kimchi is transformed illegally into Korean Kimchi are frequent, which impedes the expansion of Korean Kimchi exports. To sustain the Korean Kimchi industry in a situation where the domestic and overseas conditions are deteriorating, it is necessary to positively review the introduction of Kimchi into a geographical indication (GI) system. This study examined the intention of foreign consumers to purchase Korean Kimchi with GI and analyzed the impact on the trade balance. Approximately 42.8% of 500 Japanese consumers answered that they would purchase Korean Kimchi with GI and they were willing to pay 7.8% more than the present price. Approximately 78.7% of 300 Taiwanese consumers replied that they purchase it and would pay 25.1% more. In addition, Japanese and Taiwanese consumers reported that they expected to increase their Korean Kimchi purchases by 21.9 and 22.4%, respectively. Based on the survey results, the effects of the trade balance were measured using the methodology of a preliminary impact assessment using the KREI-KASMO model. The trade balance of Kimchi is expected to improve slightly at an annual average of 11.718.6 million US$ to as much as 27.7~35.8 million US$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.237-243
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• 2017

To investigate the effects of lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis, commonly found in kimchi, on N-nitrosodimethylamine (NDMA) and its precursors such as nitrite, dimethylamine (DMA), nitrate, and biogenic amines, Baechu (Chinese cabbage) kimchi prepared with and without LAB and $NaNO_2$ was periodically monitored for 20 days to analyze concentrations of NDMA and its precursors. Control was amine and nitrite-rich kimchi. NDMA and its precursors were analyzed to determine differences in concentrations between LAB-fortified kimchi and the control. The amounts of NDMA, nitrite, DMA, and nitrate remaining in LAB-fortified kimchi were significantly reduced compared with those of control kimchi. In addition, biogenic amines were significantly lower in kimchi prepared with L. sakei, L. curvatus, and L. brevis. These results suggest that addition of LAB to the kimchi preparation would be a promising solution for production of NDMA-reduced kimchi.

• Food Industry And Nutrition
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• v.6 no.3
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• pp.34-37
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• 2001

• Food Industry And Nutrition
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• v.6 no.3
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• pp.52-59
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• 2001

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.167-172
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• 1989

Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.

• Food Industry And Nutrition
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• v.21 no.2
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• pp.32-35
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• 2016

• Korean Membrane Journal
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• v.2 no.1
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• pp.1-8
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• 2000

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation/microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the microfiltration performance. The quality test of Kimchi prepared by the reuse system confirmed the new approach was successful in terms of water/raw material(salt) saving and wastewater reduction.

• Proceedings of the Membrane Society of Korea Conference
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• 1999.04b
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• pp.1-12
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• 1999

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation / microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the micro filtration performance. The quality test of Kimchi prepared by the reuse system conformed the new approach was successful in terms of water/raw material (salt) savings and wastewater reduction.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.