• 방사선산업학회지
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• 제10권1호
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• pp.13-20
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• 2016

In order to identification of the possibility of manufacturing soybean paste (doenjang) with soybean mutant lines induced from gamma-ray mutagenesis, this study was performed to investigate the quality characteristics of doenjang using two soybean mutant lines, Baekwon-1 (BW-1) and Baekwon-2 (BW-2) and their original cultivar (cv. Baekwon, BW) for 8 weeks. The BW and two mutant lines (BW-1 and BW-2) were showed higher content of amino type nitrogen than control (cv. Taegwang). The pH decreased and the titratable acidity increased all the samples during aging period. The lightness, redness and yellowness of doenjang were the lowest in BW. Total free sugar content of doenjang was the highest in control (10.43%) after 4 weeks and composed mainly fructose and glucose. The order of the free amino acid content was Glutamic acid>Leucine>Lysine>Phenylalanine>Aspartic acid in control, Glutamic acid>Leucine>Arginine>Lysine>Phenylalanine in BW, Glutamic acid>Lysine>Phenylalanine>Aspartic acid>Valine in BW-1 and Glutamic acid>Arginine>Lysine>Phenylalanine>Aspartic acid in BW-2, respectively. Our results showed that it is possible to increase the quality of doenjang using soybean mutant lines in manufacturing soybean paste.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.481-487
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• 1999

매실의 성숙도와 품종별 주요 성분의 변화를 조사한 결과, 수분함량은 수확시기와 품종간에 차이가 없었으며, 회분함량은 '소매'를 제외한 3품종 모두 성숙과 함께 약간 감소하였다. 가용성고형분은 품종간에 차이가 없이 완숙기에 이르면서 서서히 증가하였고, 산도는 성숙과 함께 증가하고 pH는 감소하였다. 색상은 '남고'가 개화 후 92일경에도 -3.81로 녹색값을 유지하였다. '소매'의 경우 개화 후 71일부터 클로로필이 급격히 소실되었다. 매실의 주요 유기산은 citric acid, malic acid로서, 품종별로 다소 차이는 있으나 전체적으로 성숙과 함께 malic acid는 감소한 반면 citric acid는 증가하였으며, 전체 유기산 중 이들 두 가지가 90% 이상을 차지하였다. 유리당과 당알콜은 sucrose, glucose, fructose, sorbitol, maltose 등으로서, 과실이 성숙함에 따라 sucrose는 증가한 반면 glucose 와 sorbitol은 감소하였다. 유리아미노산은 성숙과 함께 감소하였으며, asparagine이 전체 유리아미노산의 60∼78%를 차지하였다.

• 한국식품영양학회지
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• 제34권6호
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• 한국식품과학회지
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• 제23권4호
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• pp.471-477
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• 1991

치즈 제조시 생기는 유청을 reverse osmosis를 이용하여 농축한 후, 이로부터 유청음료를 제조하기 위한 최적조건을 조사하였다. 유당 가수분해도와 산생성은 Str. thermophilus와L. bulgaricus의 혼합균주가 Str. cremoris와 Str. lactis의 혼합균주에 비해 효율적이었다. 유청의 유당농축비율(LCR)이 증가할수록 적정산도는 증가하였으나 pH의 저하는 억제되었다. 원심침전량을 조사한 결과 LCR에 관련없이 모두 비슷한 수준이었으나 자연침전량의 경우 LCR 3.0 : 1은 침전이 거의 없었다. 안정제로서는 PGA가 가장 적합하였으며 LCR 3.0 : 1의 경우 0.l% 이하의 농도에서도 침전을 방지할 수 있었다. 감미료는 aspartame, 향료로는 yoghurt향이 가장 적합하였다.

• 한국축산식품학회지
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• 제29권4호
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• pp.423-429
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• 2009

The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

• 한국미생물·생명공학회지
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• 제25권2호
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• pp.229-234
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• 1997

Shizandra chinensis(SC) and Pinus regida(PR) showed antimicrobial activity against 3 strains(B-5, D-1, A-1) of lactic acid bacteria(LAB) isolated from kimchi among eight kinds of plant extracts such as Shizandra chinensis, Phellodendron amurense, ornus officinalis, Pinus regida, Allium tuberosum, Machilus thunbergii, Cyperus rotundus and Schizonepeta tenuifloia. The growth of LAB was inhibited apparently in modified MRS broth containing 1% Schizandra chinensis at $35^{\circ}C$. Pinus regida showed weaker inhibitory effect on the growth of isolated LAB than Shizandra chinensis. pH of SC added kimchi did not change greatly compare with control during 25 days of fermentation. Degree of titratable acidity change and ratio of reducing sugar utilization in control were more higher than in SC added kimchi during fermentation. Growth of total bacteria and lactic acid bacteria was inhibited about 1 to 2 $log_10$ cycle by addition of SC extracts during kimchi fermentation for 10 days at $10^{\circ}C$. Fermentation of kimchi was delaved about 5 to 7 days by addition of 1 or 2% of SC. extract, but sensory quality (falvor, taste and overall acceptability) of SC added kimchi was lower than that of control (p>0.05).

• 동아시아식생활학회지
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• 제16권3호
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• pp.357-363
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• 2006

This study examined the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in a MRS broth by adding a 0, 1, 3, 5, and 10% water extract. The pH, titratable acidity and OD of lactic acid bacteria were investigated in order to obtain fundamental knowledge for the development a new product, box thorn yogurt. In the case of adding the Acanthopanax sessiliflorum Seeman water extract, Streptococcus thermophilus was largely activated by the addition of the 5% extract. The growth of Lactobacillus acidophilus was activated by the extracts but it was depressed by the addition of the 3% Acanthopanax sessiliflorum Seeman water extract. Compared with the control, the growth of Bifidobacterium longum was largely activated by the addition of the 10% extract but it was depressed by the addition of the 5% Acanthopanax sessiliflorum Seeman water extract.

• 한국포장학회지
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• 제4권2호
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• pp.45-57
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• 1998

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{\circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

• 원예과학기술지
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• 제35권1호
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• pp.88-97
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• 2017

This study explored the physicochemical and nutritional changes associated with storage duration of fresh tomatoes. Fruits of the 'TY Megaton' and 'Yureka' tomato cultivars were harvested at the pink stage and stored at $12^{\circ}C$ for 20 days. During storage, firmness, weight loss, skin color (Hunter L, a, b, a / b values), soluble solids content (SSC), titratable acidity (TA), pH, antioxidant contents (lycopene, ascorbic acid, and total phenolics) and antioxidant activity were evaluated. Firmness was above the minimum marketable limit and fresh weight loss was below maximum acceptable weight loss after 3 weeks of storage, and no deleterious effect on antioxidant contents or activities were observed. Significant differences in SSC, TA, and pH were seen between varieties, but not between fruits stored for different durations. In both varieties, Hunter a values increased more than five-fold after 8 days of storage; this correlated with a more than four-fold accumulation of lycopene after two weeks of storage. The antioxidant activity of tomatoes was highest at the beginning of the storage period, likely because of the effective DPPH - reducing power of ascorbic acid and total phenolics. Antioxidant activity increased after 12 days of storage because of increasing lycopene content. Hence, this study indicates that pink - stage tomatoes may be stored at $12^{\circ}C$ for up to 3 weeks without affecting marketability or nutritional value.

• 원예과학기술지
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• 제34권6호
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• pp.898-911
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• 2016

Sugars play many important roles in plant metabolism and directly influence fruit quality. The effects of two edible coatings, 2% calcium chloride and 1% pullulan, on sugar metabolism in postharvest Huangguan pear fruit were investigated during cold storage. The respiration rate, sugar content and composition, sucrose metabolism enzyme activities [acid invertase (AIV), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS)] and expression of the AIV gene were analyzed during storage at $0^{\circ}C$ for 210 days. Coating treatments slowed the decrease of sucrose and hexose, the respiration rate, and the activities of AIV, NI, SS and SPS, thus maintaining high total soluble solids (TSS) and titratable acid (TA) contents in the fruit. There were no significant differences in AIV expression or activity between the treated and control groups of fruits. Both of the coatings could inhibit the activities of sucrose-cleaving enzymes, thus slowing the decrease of sugar content and maintaining high fruit quality during cold storage.