• 농업과학연구
• /
• 제37권3호
• /
• pp.387-392
• /
• 2010

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

• 한국조리학회지
• /
• 제23권8호
• /
• pp.11-16
• /
• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• 농업과학연구
• /
• 제38권3호
• /
• pp.485-491
• /
• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• 한국축산식품학회지
• /
• 제30권4호
• /
• pp.649-654
• /
• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.

• 한국식생활문화학회지
• /
• 제16권4호
• /
• pp.354-360
• /
• 2001

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.

• Food Science and Biotechnology
• /
• 제18권5호
• /
• pp.1180-1185
• /
• 2009

This study was aimed to investigate the effect of glycine supplementation on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum during kimchi fermentation. As preliminary experiment, the effect of supplementation of glycine (0-2.0%, w/v) to MRS medium on the growth of Leuc. mesenteroides and L. plantarum was evaluated. At 2.0% glycine in the MRS medium, cell growth rate was inhibited by 79% for L. plantarum and 27% for Leuc. mesenteroides. Subsequently, different concentrations of glycine (0, 0.5, and 2.0%, w/v) were applied for kimchi fermentation for 21 days, at $5^{\circ}C$. At day 14, the pH and titratable acidity (TA) of kimchi supplemented with 2.0% glycine were 4.83 and 0.38%, respectively, whilst the control kimchi had a pH of 4.49 and TA of 0.44%, respectively. The ratio of Leuconostoc/ Lactobacillus in kimchi increased as the concentration of glycine increased. The results show that the presence of glycine affected the growth of the 2 lactic acid bacteria, particularly of L. plantarum.

• 한국식생활문화학회지
• /
• 제30권3호
• /
• pp.377-386
• /
• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.29-32
• /
• 2000

Storage life of grape cultivars including Kyoho(Inzuka), which were imported from Japan and are cultivated after adoption as farming application, were examined. The stu요 was accomplished with grapes packed by PE film under storage temperature $0^{\circ}C$ and humidity 90%RH loss of weight, Weight loss and occurrence of abnormal fruit increased in proportion to storage days. Abnormal fruits of Kyoho(izuka), North Black , and Seto giants increased rapidly after 60 days of storage, resulting in slight deterioration of commercial value. Similarly, this phenomenon of Campbell early , Takasumi , and Aki Queen occurred after 70 days of storage. External appearance decreased rapidly after 60 days of storage, resulting in 7.0 index of Takatsuma and Aki Queen , 3.0-3.6 of North Black and Seto Giants, and 5.0 of Campbell Early, kyoho (izuka0, and takasumi after 80 days of storage. Soluble solide content and titratable acidity showed a trend to be decreased with lapse of storage. Sugar/acid ratio shwoed much fluctuation between different grapes. Possible storage days, in view of more 70% merchandise berry ratio, were 90 days of Takatsuma and Aki Queen , 70 days of Campbell Early, 60 days of Takasumi , kyoho(Iizuka), and Seto giants, below 60 days of North Black.

• 한국식생활문화학회지
• /
• 제28권4호
• /
• pp.392-400
• /
• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Journal of Dairy Science and Biotechnology
• /
• 제35권4호
• /
• pp.266-269
• /
• 2017

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.