• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.102-109
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• 1992

The microfloral changes of lactic acid bacteria during Kimchi fermentation at 5, 20 and $30^{\circ}C$ were compared by using various selective media, and the lactic acid bacterial strains were isolated and identified. The patterns of microfloral changes in each lactic acid bacterial group, leuconostoc, lactobacilli, streptococci and pediococci, were similar at different fermentation temperature, and the changes were accelerated by increased temperature. Among them, leuconostoc and lactobacilli showed high population, and at low temperature the number of leuconostoc were higher than at high temperature. Leuconostoc and streptococci were increased in number from the beginning, but they rapidly decreased after the optimum ripening period. Pediococci increased their number after streptococci, but they were rapidly decreased later. Lactobacilli were highly distributed throughout the whole fermentation period. However, they were slightly declined as the acidity increased. Those strains of leuconostoc, streptococci, pediococci and lactobacilli were identified as Luuconostoc mesenteroida subsp. musenteroides, Streptococcus fuecalzs, S, faeciurn, Pediococcus pentosaceus, Lactobacillus plarttarum, L. sake and L. brevis. Among lactobacilli, Id. sake and L. brmk, and L. plantarum were isolated mainly at the beginning and around the overripening period of fermentation, respectively.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.70-76
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• 2002

This study was examined in the chemical and sensory characteristics of Korean Turnip Dongchimi when innoculated with Leuconostoc citreum IH22 and Korean turnip Dongchimi. Both of Dongchimi were at room temperature for first day and at 4$\^{C}$ from 2nd to 28th day. The pH was somewhat lower in Korean tulip Dongchimi innoculated with Lecconostoc citreum IH22 than non-treated Dongchimi. As fermentation proceeded titratable acidity of both Korean turnip Dongchimi significantly increased but Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 was not changed from 21 th day to B8th day. The patterns of microfloral changes of both Dongchimi were similar during fermentation and the changes were increased in the number from the beginning, but they were rapidly decreased after the optimum ripening period. The hardness and fractureability of non-treated Dongchimi decreased rapidly after 14day of fermentation followed by a little increased until 28th day also Korean tulip Dongchimi innoculated with Leuconostoc citreum IH22 decreased gradually as the fermentation progressed. The evaluation of sensory qua] its of both of Dongchimi showed that the sour taste and fresh taste were similar but carbonated flavor and overall acceptability were higher than those of Korean turnip innoculated with Leuconostoc citreum IH22.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.241-249
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• 2002

In this research, we targeted to see if there was difference of shelf$.$lives of two different species cucumber. We pickled domestic and exporting cucumber to make comparison while they were fermented and stored. As for the domestic cucumber we choose CHICHEONG and for the exporting cucumber we choose special BAEKSEONG and SHARP 1. We blanched them and soaked them into hot saline water for 8 hours. Two kinds of Cucumber Kimchi were at room temperature for first day and 5'c from 2nd to 28th day. It was found, from the results, that all of samples of pH reached at 3.5 $\pm$ 0.1 on the 14th day of fermentation. The titratable acidity of the control increased on 14th day of fermentation, which was bit late than change of others. The reducing sugar contents of the control did not decrease until 7th day of fermentation while reducing sugar contents of others decreased gradually from the beginning. The patterns of Microfloral changes of two kinds of Cucumber Kimchi were similar during fermentation period. The number of total cell increased up to 14th day, similary the numbers of lactic acid bacteria increased up to 14th day then barely decreased. The hardness of the control was bit higher than others when it was measured on 14th day of fermentation. The sensory evaluation of Cucumber Kimchi with different species showed that both species had siginificant high negative scores in green color and crispness when those were compared between fermentation time and samples.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.790-799
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• 1997

The purpose of this study is to investigate the effects of yeast addition as starter on kimchi fermentation. The strains used as starter were Saccharomyces sp. YK-17 and Saccharomyces fermentati YK-19 isolated from kimchi, grew under anaerobic condition and low temperature, which showed the acid and base resistances. Chemical and microfloral changes, as well as the sensory properties of starter added kimchi during fermentation were compared with the control fermented without starter. The acidity of kimchi juice was lower and pH was higher in starter added kimchi than the control. Particularly addition of S. fermentati YK-19 prolonged the optimally fermented period (pH 4.0, acidity $0.6{\sim}0.8%$) up to more than 63%. The content of lactic acid, the major non-volatile organic acid in kimchi, was increased rapidly followed by S. sp. YK-17 and S. fermentati YK-19 group. The microfloral changes were found a little different among the samples. Among the microorganisms, Leuconostoc sp. and Lactobacillus sp. showed highest change, and Streptococcus sp. and Pediococcus sp. showed ralatively low change. The growth of Lactobacillus sp. which was the main acidifing microorganism was inhibited by starter addition, particularly by S. fermentati YK-19. The sensory characteristics of acidic and moldy flavor were significantly reduced by the addition, while fresh flavor was increased in starter added group.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.47-54
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• 2002

This study examined the chemical and sensory characteristics of Altari Dongchimi with inoculation of Leuconostoc citreum IH22. Dongchimi was stored at room temperature for the first day and at 4$^{\circ}C$ from 2nd to 28th day. The pH was somewhat lower in Altari Dongchimi when first inoculated with Leuconostoc citreum IH22 than non -treated Dongchimi. As fermentation proceeded, titratable acidity of Altari Dongchimi significantly increased. The patterns of microflcral changes in both the inoculated and the control were similar during fermentation: the total number of bacteria increased at the beginning, but rapidly decreased right after the optimum ripening point. The hardness and fracturability of both Dongchimi's decreased gradually during fermentation. The evaluation of the sensory qualities showed that the sour taste and fresh taste resulted in similar scores in both Dongchimi's but overall acceptability of the control was higher than that of inoculated one with Leuconostoc citreum IH22.

• Food Science and Preservation
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• v.8 no.4
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• pp.374-378
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• 2001

We investigated the change of microfloral states during drying processing and storage of dried persimmon. Initial stave of drying, a total bacteria counts of dried persimmon which was made the rural region of Sangju province were higher than that of downtown but after 7 weeks, there was no differents. A total cell count of bacteria decreased during drying processing but mold and yeast increased. In a storage test of dried persimmon at a different temprature, 3$0^{\circ}C$, room temp. 4$^{\circ}C$, respectively, low temprature storage was effectvie not only to retard the growth of microorganism but also maintain the suitable appearence.

• Korean Journal of Microbiology
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• v.11 no.4
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• Food Science and Preservation
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• v.10 no.4
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• pp.512-516
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• 2003

Soybean leaf kimchi is one of the tyaditional special kimchies of Kyungnam-buk province in Kores This study was investigated to find optimum salt(NaCl) concentration on soybean leaf kimchi fermentation at the low temperature by inspecting physicochemical and microfloral changes. The young and green soybean leaves were harvested at the 4-6 weeks after sawing, and used as kimchi materials. After soybean leaf kimchi was stayed at room temperature far one day, it was fermentated at 5$^{\circ}C$ for 30 days. During fermentation, pH was slowly lowered, total acid content and salinity was increased. The total cell was increased up to 8th day and showed a little changes thereafter. The number of Lactic acid bacteria was rapidically incerased up to 4th day, was slowly increased thereafter. Sensory evaluation on soybean leaf kimehi of the 3.0%∼4.5 ％ salt treatment had good values.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1642-1647
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• 1999

Twenty healthy adult volunteers (divided into two groups) were given with 100 mL of acidophilus milk, twice a day, containing $1{\times}10^8\;cfu/mL$ of Lactobacillus acidophilus SNUL 01 or SNUL 02 originated from healthy Korean adults. The floral changes of lactobacilli, Escherichia coli, and Clostridium perfringens surviving in the feces as well as the pH of the fecal material have been studied for three weeks. Initial pH of the fecal samples before taking acidophilus milk were about pH 7 and it has been decreased to about pH 5 when the acidophilus milk was given. Population of fecal lactobacilli increased from about $10^7\;cfu/g\;to\;10^8\;cfu/g$ of fecal material after 4 days of acidophilus milk intake and the high population of lactobacilli was maintained up to 21 days. Viable cells of the fecal E. coli and C. perfringens have been decreased from about $10^7{\sim}10^8\;cfu/g\;and\;10^5{\sim}10^6\;cfu/g\;to\;10^6\;cfu/g\;and\;10^3\;cfu/g$ of fecal material after 21 days, respectively. In conclusion, continuous intake of acidophilus milk made with L. acidophilus SNUL 01 and SNUL 02 helped maintaining normal intestinal microflora, suppress harmful microorganisms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.7-11
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• 1990

As the putrefaction of fish is greatly relied on the microorganisms inhabited in the viscera of them, we investigated the microfloral changes in the viscera of sardine, Sardinops melanosticta, which has been caught a lot in adjacent sea of Korea but showed rapid spoilage, after storages with various temperature. The following results were obtained. Viable cell counts at $25^{\circ}C$ of the viscera of sardine were $1.6\times10^5/g$ at the fresh sample, $1.5\times10^5/g$ at the frozen sample, $2.9\times10^8/g$ at the spoiled samples. The most predominant microbial genera from the fresh sardine were Moraxella spp.($31.4\%$) and Pseudomonas spp.($28.6\%$), but Enterobacteriaceae($83.1\%$) was in spoiled sample. While Moraxella spp.($46.2\%$) and Flavobacterium-Cytophaga($21.0\%$) were predominant in the frozen sample and Enterobacteriacear($69.6\%$) was in the thawed-spoiled sample. The rates of proteolytic enzyme producing bacteria were $20\%$ in the fresh sample, $22\%$ in the frozen sample but the rates were increased to $52\%,\;29\%$ in the spoiled sample and the thawed-spoiled sample respectively.