• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.746-756
• /
• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.3
• /
• pp.288-292
• /
• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• ALGAE
• /
• v.31 no.1
• /
• pp.61-72
• /
• 2016

Arctic microalgae thrive and support primary production in extremely cold environment. Three Arctic green microalgal strains collected from freshwater near Dasan Station in Ny-Alesund, Svalbard, Arctic, were analyzed to evaluate the optimal growth conditions and contents of fatty acids. The optimal growth temperature for KNF0022, KNF0024, and KNF0032 was between 4 and 8℃. Among the three microalgal strains, KNF0032 showed the maximal cell number of 1.6 × 107 cells mL^-1 at 4℃. The contents of fatty acids in microalgae biomass of KNF0022, KNF0024, and KNF0032 cultured for 75 days were 37.34, 73.25, and 144.35 mg g^-1 dry cell weight, respectively. The common fatty acid methyl esters (FAMEs) analyzed from Arctic green microalgae consisted of palmitic acid methyl ester (C16:0), 5,8,11-heptadecatrienoic acid methyl ester (C17:3), oleic acid methyl ester (C18:1), linoleic acid methyl ester (C18:2), and α-linolenic acid methyl ester (C18:3). KNF0022 had high levels of heptadecanoic acid methyl ester (26.58%) and heptadecatrienoic acid methyl ester (22.17% of the total FAMEs). In KNF0024 and KNF0032, more than 72.09% of the total FAMEs consisted of mono- and polyunsaturated fatty acids. Oleic acid methyl ester from KNF0032 was detected at a high level of 20.13% of the FAMEs. Arctic freshwater microalgae are able to increase the levels of polyunsaturated fatty acids under a wide range of growth temperatures and can also be used to produce valuable industrial materials.

• Applied Biological Chemistry
• /
• v.29 no.3
• /
• pp.294-303
• /
• 1986

The effects of insecticides on biochemical precesses in soil were studied by determining the effects of the chemical structure of each insecticides on enzyme activities, pesticide residue and total number of bacteria revealed when soil treated with urea was incubated at $28{\pm}1^{\circ}$ for 56 days. The inhibition effects of insectides on enzyme activites in soil decreased in the order: dithiophosphoric acid > thiophosphhoric acid > phosphoric acid > carbamate insecticides for urease and phosphatase, thiophosphoric acid > dithiophosphoric acid > phosphoric acid > carbamate insecticides for L-glutaminase and protease. The inhibition effects of organophophorus insecticides on enzyme activities in soil were maintained longer than those of carbamate insecticides. Carbamate insecticides increased the activities of protease and L-glutaminase at 56 days. When insecticides were treated in soil together with urea, the degradation of insecticides was accelerated. By treatment of insecticides, the total number of bacteria was decreased at the early stage of treatment but thereafter increased according to phosphoric acid and carbamate insecticides.

• The Korean Journal of Food And Nutrition
• /
• v.3 no.2
• /
• pp.141-148
• /
• 1990

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.40 no.4
• /
• pp.279-284
• /
• 2020

This study aimed to analyze ruminal fermentation, methane emissions, and methanogen levels for different forage feed type and concentrate feed ratios. Alfalfa hay, oat hay, and a feed concentrate were used for in vitro fermentation experiments, at ratios of 9:1, 5:5, and 1:9 (forage:concentrate). After 24 h of incubation, rumen fermentation and methanogen level changes were evaluated. In the low forage treatments, the total gas, CH4, NH3-N, true dry matter digestibility, and total volatile fatty acid were higher than the other treatments, which were used as the parameters on which to assess rumen fermentation (P < 0.05). The feed ratio influenced the copy number for the total archaea and the genus Methanobrevibacter (P = 0.015, P = 0.010). The copy number result trend was like that for CH4 per digested dry matter (DDM). The PCR results and methanogen copy number analysis indicated that the composition of the methanogens affected the CH4 levels, not their copy number. The results of this study can be applied to predict rumen fermentation and methane emission patterns for cattle fed a variety of feedstuffs.

• The Journal of Korean Academy of Prosthodontics
• /
• v.24 no.1
• /
• pp.7-16
• /
• 1986

The purpose of this study was to examine the distribution and the bond failure of the acid-etched ceramometal retainer (Maryland Bridge). 126 subjects who treated by faculty and residents of Department of Prosthodontics, Seoul National University Hospital from Dec. 1982 to Dec. 1986 were selected for this study. From the foregoing study author obtained the following conclusions. 1. A total of 135 restorations were placed in the mouths of patients ranging in age from 11 to 10 years (man 62, woman 64). 2. Most restorations were applied to replace anterior teeth. 3. It was found that of the total number of bridges constructed 59.3 percent were the three-unit type. 4. Replacing one tooth mining was the most frequent cases (74.1 percent). 5. Of the total number of cases, 10.4 percent stowed bond failure. 6. The bond failure, author suggest, be due to one or more of mis-fit of framework, occlusion, material in itself, faulty case selection and lack of technique.

• Korean journal of food and cookery science
• /
• v.31 no.6
• /
• pp.773-780
• /
• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Food Engineering Progress
• /
• v.23 no.2
• /
• pp.112-117
• /
• 2019

The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.

• Journal of Korean Medicine for Obesity Research
• /
• v.22 no.2
• /
• pp.115-124
• /
• 2022

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×10⁷ CFU/ml to 3.75×10⁸ CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS⁺ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.