• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.143-148
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• 1984

The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ml of the prepared soy milk was given proper heat treatment, inoculated with 2.5ml of 24 hr-old culture, and incubated for 24 hr at $37^{\circ}C$. The growth of L. acidophilus was estimated from viable cell counts, titratable acidity and pH. The growth curve obtained from the experiment suggested that the log phase ended after 6 hr and the stationary phase ended after 30 hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Yeast extract greatly stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. Higher concentration of SPC resulted in slightly higher acidity in soy yogurt.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.29-33
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• 2013

This study investigated the effect of films treated with anti-fogging (LA) agent on the freshness extension of 'Fuji' Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at $15^{\circ}C$. After 150 days of storage, the weight loss of apples in control (L), LA was 1.0 to 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg/100g F.W, that of apple in LA was 2.47 mg/100g F.W. The titratable acidity of apple in LA was lower than that in control, while soluble solids content of LA was higher than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and that in LA was 195.7 ppm. It was verified that LA treated with anti-fogging agent are few different compare to control, but commerdity on the display in market was considered higher than that of non-treated anti-fogging agent.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.364-370
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• 2019

This study was conducted to select cultivars and determine the harvest period suited for the availability of biological activities in unripen apple. To analyze effective the components in the apple (Malus domestica), three cultivars, 'Summerking', 'Hongro', 'Fuji' were harvested from 40~50 days after full bloom to harvest time. Soluble solid content increased gradually by ripening but titratable acidity decreased with ripening regardless of the cultivars. The total phenol content significantly reduced with ripening from May 30 to July 30 (p<0.05). Substantially, the total phenol content of 'Hongro' in May 30 was four times higher than that of 'Summerking' in the same period and ten times higher than that of 'Hongro' in August 30. The total flavonoid content reduced with ripening regardless of cultivars (p<0.05) and that of 'Hongro' in May 30 was significantly highest (p<0.05). The ascorbic acid content was the highest in 'Hongro' in May 30 (p<0.05). The contents of tannin and ursolic acid significantly reduced with ripening from May 30 to July 30 (p<0.05), while no significant difference was observed between Hogro and Fuji after July 30. Therefore, 'Hongro' harvested in May 30 was considered to be best in the utilization of the effective components of immature apple.

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.51-62
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• 2021

Here, we investigated the prebiotic and antioxidant effects of Actinidia arguta sprout water extract (AASWE) on lipopolysaccharide (LPS)-induced cognitive deficit mice. AASWE increased viable cell count, titratable acidity, and acetic acid production in Lactobacillus reuteri strain and showed a cytoprotective effect on LPS-induced inflammation in HT-29 cells. We assessed the behavior of LPS-induced cognitive deficit mice using Y-maze, passive avoidance and Morris water maze tests and found that administration of AASWE significantly improved learning and memory function. The AASWE group showed antioxidant activity through downregulation of malondialdehyde levels and upregulation of superoxide dismutase levels in brain tissue. In addition, the AASWE group exhibited activation of the cholinergic system with decreased acetylcholinesterase activity in brain tissue. Furthermore, AASWE effectively downregulated inflammatory mediators such as phosphorylated-JNK, phosphorylated-NF-κB, TNF-α and interleukin-6. The major bioactive compounds of AASWE were identified as quercetin-3-O-arabinopyranosyl(1→2)-rhamnopyranosyl(1→6)-glucopyranose, quercetin-3-O-apiosyl(1 → 2)-galactoside, rutin, and 3-caffeoylquinic acid. Based on these results, we suggest that AASWE not only increases the growth of beneficial bacteria in the intestines, but also shows an ameliorating effect on LPS-induced cognitive impairment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.202-208
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• 2016

The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.37-48
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• 2014

The purpose of this study is developing a formulation with an optimum sensory point by using yogurt added with rice flour and pregelatinized rice flour(alpha rice flour) optimized by response surface method(RSM). The pH, acidity, sugar content, viscosity and number of lactic acid bacteria during fermentation of two types of yogurt(added with rice flour and pregelatinized rice flour) optimized by RSM were analyzed As the fermentation time of both types of yogurt increased, pH showed decreasing trend. The titratable acidity showed increasing trend as fermentation time increased. Sugar content decreased as fermentation time increased. The reasons are believed to be the sugar decrease during glycolysis and lactic acid fermentation. Viscosity was the highest at 6 hours of fermentation. After 10 hours of fermentation, the viscosity was higher than it was before the fermentation. The number of lactic acid bacteria of yogurt added with rice flour and pregelatinized rice flour was 7.43~9.00 log CFU/mL, which is more than optimum value. Therefore, it is possible to confirm that adding rice flour during yogurt manufacturing increases the number of lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1233-1238
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• 2016

Combined treatment of chlorine dioxide ($ClO_2$) gas, mild heat, and fumaric acid was performed to reduce microbial growth and maintain quality of Citrus unshiu during storage at $4^{\circ}C$. Citrus unshiu fruits were treated with $ClO_2$ gas (15 or 30 ppmv), mild heat (40, 50, or $60^{\circ}C$), and fumaric acid (0.1, 0.3, or 0.5%). Combined treatment of 15 or 30 ppmv $ClO_2$ gas, $50^{\circ}C$ mild heat, and 0.5% fumaric acid reduced populations of inoculated Listeria monocytogenes by 3.5~3.7 log CFU/g. In addition, combined treatment decreased populations of yeast and molds in Citrus unshiu by 2.54 log CFU/g after 30-day storage at $4^{\circ}C$. Combined treatment also reduced the decay rate by 48% after 30 days of storage compared with the control. Total solid content, titratable acidity, and color values were not significantly affected by the combined treatment. Therefore, combined treatment of $ClO_2$ gas, mild heat, and fumaric acid can be a useful hurdle technology to improve microbial safety and quality of Citrus unshiu during storage.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.267-273
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• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.144-147
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• 2006

This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH $4.04{\sim}4.19$, titratable acidity $1.25{\sim}1.42%,\;and\;1.2{\sim}7.8{\times}10^9\;cfu/mL$ of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.