• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.1051-1059
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• 2020

Overproduction and accumulation of melanin in the skin will darken the skin and cause skin disorders. So far, components that can inhibit tyrosinase, a melanin synthase of melanocytes, have been developed and used as ingredients of cosmetics or pharmaceutical products. However, most of existing substances can only inhibit the biosynthesis of melanin while melanin that is already synthesized and deposited is not directly decomposed. Thus, their effects in decreasing melanin concentration in the skin are weak. To overcome the limitation of existing therapeutic agents, we started to develop a substance that could directly biodegrade melanin. We screened traditional fermented food microorganisms for their abilities to direct biodegrade melanin. As a result, we found that a kimchi-derived Pediococcus acidilactici PMC48 had a direct melanin-degrading effect. This PMC48 strain is a new strain, different from P. acidilactici strains reported so far. It not only directly degrades melanin, but also has tyrosinase-inhibiting effect. It has a direct melanin-decomposition effect. It exceeds existing melanin synthesis-inhibiting technology. It is expected to be of high value as a raw material for melanin degradation drugs and cosmetics.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• 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.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.4
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• pp.318-322
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• 2004

Lactic acid is an environmentally benign organic acid that could be used as a raw material for biodegradable plastics if it can be inexpensively produced by fermentation. Two genes (ldhL and ldhD) encoding the L-(+) and D-(-) lactate dehydrogenases (L-LDH and D-LDH) were cloned from Lactobacillus sp., RKY2, which is a lactic acid hyper-producing bacterium isolated from Kimchi. Open reading frames of ldhL for and ldhD for the L and D-LDH genes were 962 and 998 bp, respectively. Both the L(+)- and D(-)-LDH proteins showed the highest degree of homology with the L- and D-lactate dehydrogenase genes of Lactobacillus plantarum. The conserved residues in the catalytic activity and substrate binding of both LDHs were identified in both enzymes.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.800-812
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• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.333-341
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• 2020

This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 ㎍ GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.

• Food Science and Preservation
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• v.24 no.1
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• pp.36-43
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• 2017

The aim of this study was to provide the quality index of salted Korean cabbage in a short-term distribution system. Salted Korean cabbages were packaged with or without 2% salt water, and then distributed in a conventional system (CVS) and a cold-chain system (CCS) for 6 h. The material temperature of samples with and without salt water gradually increased to $19.57^{\circ}C$ and $19.43^{\circ}C$ in a CVS, respectively and to $10.73^{\circ}C$ and $12.90^{\circ}C$ in a CCS, respectively. Salinity of the materials in a CCS did not change, whereas salinities of the materials in a CVS were 1.2 and 1.7 fold higher, respectively. Also, a slight increase in acidity was observed in both packaging materials in a CCS. In the case of a CVS, total aerobic bacteria and lactic acid bacteria increased to 7.62 log CFU/g and 6.77 log CFU/g in the materials with salt water, respectively, whereas the number of total aerobic bacteria and lactic acid bacteria ranged between 5.62-5.85 log CFU/g and 4.33-4.83 log CFU/g in the materials without salt water, respectively. However, significant microbial changes were not observed in a CCS as distribution time increased. CCS with salt water packaging was effective in achieving microbial control and maintaining physicochemical quality. Salinity, aerobic bacteria, and lactic acid bacteria can be useful as quality indices for a CVS, and acidity can be useful as quality index for a CCS.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.393-403
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• 2007

This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.

• Bulletin of Food Technology
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• v.21 no.2
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• pp.55-61
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• 2008

본 연구에서는 발효기간 중 SAM 생성량 증진김치의 최적조건을 개발하기 위해 배추김치의 재료별 및 제조법에 따른 발효기간 중의 SAM 함량 변화를 측정하였다. 발효가 진행됨에 따라 모든 김치군의 pH는 발효초기에는 급격히 감소하다가 후기에는 pH $4.2{\sim}4.3$으로 비슷하게 나타났다. 산도는 pH와 비슷한 경향을 보이면서 발효초기에는 급격히 감소하다가 후기에는 서서히 증가하는 경향을 보였다. SAM 함량은 가장 기본적인 재료로만 제조한 표준(A)김치는 가장 낮게 나타났고, SAM이 검출되는 원 부재료에 SAM 함량이 많은 김치가 SAM 함량도 높게 나타났다. 모든 김치군 중 I김치가 가장 높은 SAM 함량을 나타냈으며, 김치별 SAM 함량이 가장 높은 발효시점은 A, K김치는 pH $4.6{\sim}4.9$, 산도 $0.38{\sim}0.57$0.57, D, H김치는 pH 6.3, 산도 $0.24{\sim}0.27$, E, G김치는 pH $6.1{\sim}6.6$, 산도 $0.05{\sim}0.14$0.14, B, C, F, I, J김치는 pH $4.3{\sim}5.3$, 산도 $0.45{\sim}1.02$에서 나타났다. 따라서 대부분의 김치는 적숙기시점이 되었을 때 B, E, G, H김치는 초기발효 때부터 SAM 함량이 높게 나타났다. 또한 발효가 진행됨에 따라 SAM 함량은 감소하는 경향을 보였다. 따라서 연구결과 주재료인 채소류와 젓갈의 함량비를 적절히 제조하여 최적의 SAM 생산능력의 발효시점과 김치맛에 영향을 끼치지 않는 관능적으로 적합하고 SAM 생성이 보다 효과적으로 유도되는 최적의 조건에 대한 실험들이 추가적으로 필요하다고 판단된다.