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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
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Volume & Issues
Volume 28, Issue 5 - Dec 2008
Volume 28, Issue 4 - Oct 2008
Volume 28, Issue 3 - Aug 2008
Volume 28, Issue 2 - Jun 2008
Volume 28, Issue 1 - Mar 2008
Selecting the target year
Perspectives for the Industrial Use of Bacteriocin in Dairy and Meat Industry
Lee, Na-Kyoung ; Lee, Joo-Yeon ; Kwak, Hyung-Geun ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 1~8
DOI : 10.5851/kosfa.2008.28.1.1
More safe and natural food was recently needed by consumers. Antimicrobials including sodium azide, penicillin, and vancomycin were used for therapeutic agents against pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 in dairy and meat industry. These antimicrobials and preservatives were prohibited in stock farm and food because they were caused resistant strain and side effects. Bacteriocins are proteinaceous compounds that may present antimicrobial activity towards important food-borne pathogens and spoilage-related microflora. Therefore, bacteriocins were reported as an alternative of antimicrobials. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles regarding on the isolation of bacteriocinogenic strains, genetic determinants for production, purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to dairy and meats. This review describes bacteriocins related to dairy and meat products for the further use.
Effect of Horse Meat Content on the Quality and Sensory Characteristics of Press Ham
Seong, Pil-Nam ; Lee, Chong-Eon ; Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Hah, Kyoung-Hee ; Lim, Dong-Gyun ; Kim, Dong-Hoon ; Lee, Jong-Moon ; Ko, Moon-Suck ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 9~13
DOI : 10.5851/kosfa.2008.28.1.9
The objective of this study was to evaluate the effect of different ratios of horse meat and pork (horse meat: pork=0:100, 50:50, 100:0) on the quality and sensory characteristics of press hams. Press ham containing 100% horse meat had a higher moisture content (%) and lower fat content (%) than the other hams (p<0.05). The redness (hunter a value) and yellowness (hunter b value) were significantly higher in press ham containing 100% horse meat, whereas the lightness (hunter L value) was significantly lower than other hams (p<0.05). With regard to textural properties, press ham containing 100% horse meat had significantly higher springiness, but there were no significant differences among the ham products in regard to hardness, cohesiveness, gumminess and chewiness (p>0.05). The results of sensory tests showed that press ham containing 100% horse meat had significantly lower color and acceptability scores compared to other hams (p<0.05). With regard to mineral contents, Na, Fe, Mn, and Zn were significantly higher in press ham containing 100% horse meat (p<0.05).
Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages
Choi, Yun-Sang ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Hyun-Wook ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 14~20
DOI : 10.5851/kosfa.2008.28.1.14
This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.
An Analysis of the Nutritional Quality of Spreadable Liver Product
Kim, Young-Boong ; Jeon, Ki-Hong ; Lee, Nam-Hyuk ; Lee, Hyun-Jung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 21~26
DOI : 10.5851/kosfa.2008.28.1.21
This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.
Effects of Copper and Zinc Sources on Growth Performance, Nutrient Digestibility, Carcass Traits and Meat Characteristics in Finishing Pigs
Kim, Y.H. ; Yoo, J.S. ; Park, J.C. ; Jung, H.J. ; Cho, J.H. ; Chen, Y.J. ; Kim, H.J. ; Kim, I.C. ; Lee, S.J. ; Kim, I.H. ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 27~31
DOI : 10.5851/kosfa.2008.28.1.27
This study investigated the effects of copper and zinc sources on growth performance, nutrient digestibility, carcass traits and meat characteristics in finishing pigs. Dietary treatments included 1) inorganic copper (
30ppm), 2) organic copper (Cu-methionine, 30 ppm), 3) inorganic zinc (ZnO, 80 ppm) and 4) organic zinc (Zn-methionine, 80 ppm). ZnO treatment improved the ADFI (average daily feed intake) compared to Cu-met and Zn-met treatments (p<0.05) during 5 weeks of treatment. However, during the entire experimental period, the ADG (average daily gain), ADFI and F:G ratio (feed conversion ratio) were not significantly different among the treatments (p>0.05). DM and N digestibility were not significantly different among the treatments after 5 weeks (p>0.05). At the end of the experiment, DM and N digestibility were decreased with Zn-met treatment relative to the other three treatments. The pH value of meat from
treated pigs was greater than Zn-met and ZnO treated pigs (p<0.05). Sensory evaluation was carried out for randomly selected (n = 16) paired loin samples. Meat color levels were increased (p<0.05) with Cu treatments compared to Zn treatments.
decreased the marbling of meat relative to the other treatments (p<0.05). The firmness was greater with ZnO treatment compared to Cu-met and ZnO treatments (p<0.05). These results indicate that inorganic Zn can improve growth performance, however, inorganic Cu and Zn are as effective as organic Cu and Zn at improving nutrient digestibility, carcass traits and meat quality. This form of organic additive can be friendlier to the environment than inorganic supplements.
Quality Changes during Storage of Spreadable Liver Product
Kim, Young-Boong ; Jeon, Ki-Hong ; Lee, Nam-Hyuk ; Lee, Hyun-Jung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 32~38
DOI : 10.5851/kosfa.2008.28.1.32
In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at
for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at
after 30 days, 0.80 mg MA/kg at
after 21 days and showed 0.91 mg MA/kg at
after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was
. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in
. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below
Effect of Nutritional Levels on the Growth and Meat Quality of Korean Native Black Pigs
Choi, Yeom-Soon ; Park, Beom-Young ; Lee, Jong-Moon ; Chae, Byung-Jo ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 39~44
DOI : 10.5851/kosfa.2008.28.1.39
This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.
Effect of Different Maturity Scores and Number of Extractions on the Sensory Traits of Water Extract from Hanwoo Shank Bones
Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Hah, Kyung-Hee ; Yun, Yeong-Tak ; Lim, Dong-Gyun ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 45~50
DOI : 10.5851/kosfa.2008.28.1.45
This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.
Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages
Kim, Young-J. ; Lee, Hong-C. ; Park, Sung-Y. ; Park, Sun-Y. ; Oh, Se-Jong ; Chin, Koo-B. ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 51~58
DOI : 10.5851/kosfa.2008.28.1.51
This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to
within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.
Comparison of Antimicrobial Residue Detection in Goat Milk by the Delvo, Eclipse 100, and Parallux Tests
Ham, Jun-Sang ; Jeong, Seok-Geun ; Shin, Ji-Hye ; Han, Gi-Sung ; Chae, Hyun-Seok ; Yoo, Young-Mo ; Ahn, Jong-Nam ; Hur, Tae-Young ; Ko, Sang-Hyun ; Park, Kwang-Wook ; Choi, Seok-Ho ; Lee, Wan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 59~62
DOI : 10.5851/kosfa.2008.28.1.59
The aim of this work was to assess the Delvo test for the detection of antimicrobial residues in goat milk. A total of fifty six samples (eight farms, seven samplings each) were analyzed by the Delvo, Eclipse 100, and Parallux tests. None of the samples showed positive results with the Parallux test which is based on immune-chemical methods. However, 37.5% of samples showed positive results with the Delvo test. 3.6% of samples showed positive results with the Eclipse 100 test, which is based on a microbiological method. The Delvo test is included in the 'standard methods for the examination of raw milk' by the National Veterinary Research and Quarantine Service as a microbiological method used for the detection of antimicrobial residues. Because "raw milk" is defined as 'milked state of cow, ewe and goat milk for sale or for processing' in the Animal Food Products Processing Law, the Delvo test should be excluded from the 'standard method for the examination of raw milk', or additional official documents referring to the Delvo test as not appropriate for the detection of antimicrobial residues of goat milk are required.
Development of Rapid Somatic Cell Counting Method by Using Dye Adding NIR Spectroscopy
Kim, Ke-Sung ; Noh, Hae-Won ; Lim, Sang-Dong ; Choi, Chang-Hyun ; Kim, Yong-Joo ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 63~68
DOI : 10.5851/kosfa.2008.28.1.63
To develop the somatic cell counting NIR Spectrum method within a range of 400-2500 nm, eosin-Y, methyl red, methylene blue, resazurin and amido black 10B were tested at 0.01% in raw milk. The PLS (Partial Least Square) results are summarized as follows: Correlation coefficients of the calibration model measurements by NIR spectroscopy in raw milk for eosin-Y, methyl red, methylene blue, resazurin and amido black 10B were 0.78, 0.65, 0.63, 0.65, 0.98 and 0.99, respectively. The correlation coefficients of the prediction model measurements by NIR spectroscopy in raw milk for eosin-Y, methyl red, methylene blue, resazurin and amido black 10B were 0.49, 0.21, 0.36, 0.47, 0.95 and 0.98 respectively. Based on these results, amido black 10B was the best additive for the NIRS somatic cell count method.
Physicochemical and Sensory Characteristics of Vanilla Ice Cream Treated by Gamma Irradiation
Kim, Hyun-Joo ; Han, In-Jun ; Choi, Jong-Il ; Song, Beom-Seok ; Kim, Jae-Hun ; Ham, Jun-Sang ; Lee, Wan-Gyu ; Yook, Hong-Sun ; Shin, Mee-Hye ; Byun, Myung-Woo ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 69~75
DOI : 10.5851/kosfa.2008.28.1.69
This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.
The Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria in Raw Pork Material Used for Korean Pork Jerky
Kim, Hyoun-Wook ; Kim, Hye-Jung ; Kim, Tae-Hoon ; Kim, Tae-Im ; Lee, Joo-Yeon ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 76~81
DOI : 10.5851/kosfa.2008.28.1.76
The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous
in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at
in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.
Characteristics of Lactic Acid Bacteria Isolated from Kefir Made of Goat Milk
Lim, Young-Soon ; Kim, Soo-Young ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 82~90
DOI : 10.5851/kosfa.2008.28.1.82
Two strains of pure lactic acid bacteria capable of forming both acid and slime were isolated from the kefir made of goat milk. The isolated strains observed by morphological and physiological properties, and their 16S rDNA partial sequence were identified as Streptococcus salivarius subsp. thermophilus(LFG-1) and Lactococcus lactis subsp. lacits(LFG-2) with over 99% homology. The optimum temperature of Str. salivarius subs. thermophilus LFG-1 for growth was
, and its generation time was 40.6 minutes. The final pH of cultured broth by Str. salivarius subsp. thermophilus LFG-1 and the commercial strain Str. thermophilus Body-1 for 24hr at
were 4.30 and 4.55, respectively. The coagulative activity of Str. salivarius subsp. thermophilus LFG-1 was almost as strong as that of commercial strain Str. thermophilus Body-1. However, the LFG-2 strain showed lower coagulative activity than Str. thermophilus Body-1. The survival rate of lactic acid bacteria were between 22-29% in 0.3% bile extract. At pH 1.0 all of the bacteria were killed, and most of lactic acid bacteria died against pH 3.0. However, all lactic acid bacteria survived well at pH 4.5.
Effect of Pork Consumption on Renal and Hematochemical Indices in Workers Occupationally Exposed to Unclean Environments
Han, Chan-Kyu ; Rho, Jeong-Hae ; Lee, Bog-Hieu ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 91~98
DOI : 10.5851/kosfa.2008.28.1.91
This study was conducted to reveal the effects of pork consumption on the renal and hematochemical indices of workers occupationally exposed to an unclean environment for 6 weeks. Forty-five free-living volunteers were recruited from the workers employed in a car-engine part factory and a leather dyeing company in the Gyeonggi area. Volunteers were to submit a subject consent form prior to the study. They were asked to complete a questionnaire on dietary habits, and blood and urine samples were collected before and after the pork consumption trial. Pork dishes were fed twice weekly (150g per meal) as part of lunch or dinner at the work place. Urine N-Acetyl-
-D-glucosamidase (NAG) levels were reduced after the trial, but total-cholesterol, HDL-and LDL-cholesterol levels did not change. However, triglyceride levels did increase significantly (p<0.005). The Zn, Pb, and Cd concentrations in serum tended to decrease, though without statistical significance. In conclusion, the regular consumption of pork may be beneficial for renal functions, however further research in this area is needed.
Growth Inhibitory Activity of Enterococcus faecium Isolated from Bovine Intestinal Tract against Enterobacter sakazakii
Park, Ju-Hui ; Yoon, Sung-Sik ; Park, Young-Seo ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 99~104
DOI : 10.5851/kosfa.2008.28.1.99
A lactic acid bacterium showing growth inhibitory activity against Enterobacter sakazakii was isolated from bovine intestinal tracts. From biochemical and molecular biological studies, the isolate was identified and named as Enterococcus faecium JH95. This strain was resistant to kanamycin and streptomycin at a concentration of
. E. faecium JH95 had high antimicrobial activity against food-borne pathogens such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, and Clostridium perfrigens. The culture supernatant of this strain did not have antimicrobial activity. The culture broth of this strain failed to show the antimicrobial activity by heat treatment at
for 5 min or by pretense treatments for 2 hr. This result suggested that the putative antimicrobial substance produced by E. faecium JH95 is likely a protein which is not secreted into culture medium.
Growth and Antioxidant Production of Bacillus polyfermenticus SCD in Whey Protein Concentrate (WPC)-based Medium
Choi, Gooi-Hun ; Lee, Jang-Hyun ; Jo, Mi-Na ; Yoon, Yo-Chang ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 1, 2008, Pages 105~108
DOI : 10.5851/kosfa.2008.28.1.105
The cell growth and antioxidant activity of Bacillus polyfermenticus SCD were studied in tryptic soy broth (TSB) medium and whey protein concentrate (WPC)-based medium. Overall, higher lactose contents in WPC-35 medium (up to 2.0%), and longer culture times correlated with greater cell viability. In WPC-35 medium with 1.5% and 2.0% lactose, the cell growth of B. polyfermenticus SCD was similar to growth in TSB medium. The 1,1-diphenyl-2-picyrylhydrazyl (DPPH) radical scavenging activity of culture supernatant of B. polyfermenticus SCD in WPC-35 medium was measured to assess antioxidant activity. The antioxidant activity increased up to 32 hr of culture, reaching a maximum of 75.57% DPPH radical scavenging activity. The antioxidant activity seemed to follow the typical kinetics of primary metabolite synthesis. The antioxidant activity of B. polyfermenticus SCD supernatant in WPC-35 medium was more effective and stable than supernatant from TSB medium. These results suggest that WPC-35 medium is effective for the production of antioxidant by B. polyfermenticus SCD.