• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.622-633
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• 2024

For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.376-379
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• 1996

Cane molasses, the most widely used carbon source for the industrial fermentation of L-lysine, usually contains a high concentration of calcium ions which tend to cause scaling problem in the recovery process. To remove the calcium ions, cane molasses was pretrea ted with sulfuric acid by adjusting the pH to 2.5-3.5. When the pretreated solution was directly heat-sterilized and used in the fermentation, a significant reduction in L-lysine production was observed. In this paper, we proved that sucrose is a superior substrate for L-lysine fermentation to that of glucose or fructose and that the above-mentioned decrease of L-lysine production was caused by the hydrolysis of sucrose in the molasses when the molasses was heat-sterilized at a low pH. The problem was overcome by adjusting the pH of molasses to neutral before sterilization.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.172-178
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• 2018

The sterilization rates were investigated to develop effective pretreatment methods of garlic and ginger using antimicrobial agents and blanching. Antibacterial components in chopped garlic and ginger, such as allicin, ginger, and shogaol, exhibited an antibacterial effect that reduced bacteria by a factor of $10^1(CFU/g)$. The total number of bacteria in garlic and ginger was decreased by $10^1(CFU/g)$ after individually soaking in 1% (w/w) citric acid, calcium oxide and 200 ppm sodium hypochlorite solution for 1 h, respectively. When chopped garlic and ginger were immersed in 1% (w/w) calcium oxide solution for 1 h, the bactericidal effect was increased by $10^4-fold$. Total cells with thermoduric bacteria exhibited a $10^3-10^4-fold$ reduction after heating for 30-40 s at $90-95^{\circ}C$. The combination of soaking in 200 ppm sodium hypochlorite solution and blanching at $95^{\circ}C$, 40 s showed $10^1-fold$ decrease in total number of cells compared to blanching in whole ginger.

• Food Science and Industry
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• v.53 no.3
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• pp.284-294
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• 2020

High voltage pulsed electric field technology has been attracting attention in the the food industry as an eco-friendly nonthermal process technology using electrical energy. The lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial application, but the potential as a technology to replace the heat process has been continuously increased. Sterilization of foods using the PEF process has been applied to liquid foods with low viscosity such as fruit and vegetable juices, but recently, high viscosity smoothies, high concentrate protein drink, mixed juice, and alcoholic beverages. Studies on sterilization of solid foods such as powders, raw meats are also being conducted. Also, the application of extraction and recovery of useful ingredients, activation of active compounds, pretreatment of drying, improvement of meat quality, changes of properties of starch has been studies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.704-709
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• 1996

This experiment was carried out to establish the system of mass propagation through tissue culture using sucker and stem in Ramie. The sterilization for tissue culture of Ramie was the better treatment of 2% NaClO for 20 minute into ultrasonic cleaner than the others, and so rate of contamination was 3.3%, and it was able to produce 96% healthy plant. The effect of growth regulator was superior to mixed treatment of 0.02mg/$\ell$ NAA, 1.5mg/$\ell$ BA, 0.lmgmg/$\ell$ GA$_3$, which it was not formed callus and but produced 96% healthy plant. The effect of propagation was higher in culturing of the stem node than the sucker in cultural part, local variety than improved ones. The effect of acclimatization was superior to pretreatment of 30 minute after soaking in 100ppm NAA, transplanting on bed soil which mixed to ratio of vermiculite : soil : sand =1 : 2 : 1, the transplanted plants were grown all normal.