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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 15, Issue 6 - Dec 2008
Volume 15, Issue 5 - Oct 2008
Volume 15, Issue 4 - Aug 2008
Volume 15, Issue 3 - Jun 2008
Volume 15, Issue 2 - Apr 2008
Volume 15, Issue 1 - Feb 2008
Selecting the target year
Application of Hydrogen Peroxide on the Bacterial Control of Seaweed, Capsosiphon fulvescens (Mesaengi)
Kim, Du-Woon ; Kim, Mi-Jung ; Shin, Tai-Sun ; Kim, Sun-Jae ; Jung, Bok-Mi ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 169~173
Bacillus subtilis subsp. subtilis constitutes 90% of the total viable bacteria present on Capsosiphon fulvescens. We found that hydrogen peroxide (50 ppm) and NaOCl (50 ppm) were more effective than electrolyzed water (EW, 50ppm) against B. subtilis subsp. subtilis that was isolated from this seaweed. Relative to a control, 50 ppm hydrogen peroxide reduced the total viable population by
log CFU/g, whereas 50 ppm EW increased the total viable population by
log CFU/g. CFUs were evaluated following 30 days of storage at
using air- and vacuum-packaging. Samples treated with 50 ppm hydrogen peroxide and NaOCl showed a
-fold decrease in initial hardness (
), while the samples treated with 50 ppm EW had a
-fold decrease in initial hardness (
). Again, measurements were performed after storage at
for 20 days. This study indicates that B. subtilis subsp. subtilis is the most common contaminant in aerobically or anaerobically packaged seaweed and should therefore be the main target for quality control during long-term storage. Hydrogen peroxide and NaOCl are more effective than EW in inhibiting B. subtilis subsp. subtilis and in reducing total bacterial loads in air- and vacuum-packaged seaweed.
Quality and Storage Characteristics of Low Salted Onion and Five Cereals-Doenjang
Shin, A-Ga ; Lee, Ye-Kyung ; Jung, Yoo-Kyung ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 174~184
The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji (
), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet (
), and water (
). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at
. The fermentation and storage was conducted for 60 days at
at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged
by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and
-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color
value of DFO during fermentation and storage maintained higher values than GD, but
value revealed lower pattern. Total free amino acids of DFO was ranged
which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with
of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.
Changes in Fruit Quality of Hallabong Tangor (Citrus kiyomi
ponkan) by Film Packaging during Storage
Lee, Sang-Hyup ; Kim, Jong-Hyun ; Jeong, Hee-Chan ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 185~190
We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi
ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (
) to 81.56% (
). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was
Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (
) to 12.78% (
). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.
Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne)
Lee, Yun-Rae ; Kim, Sang-Tae ; Choe, Mal-Gum ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 191~196
We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at
for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation.
concentration increased during storage, whereas
concentration rapidly decreased and then stabilized after 3 days.
was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.
Rheological Properties of Flour Dough Added Power of Poria Cocos Wolf
Shin, Gil-Man ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 197~202
The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with
powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added
percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.
Characteristics of Domestic and Imported Red Wines
Chang, Eun-Ha ; Jeong, Seok-Tae ; Park, Kyo-Sun ; Yun, Hae-Keun ; Roh, Jeong-Ho ; Jang, Han-Ik ; Choi, Jong-Uck ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 203~208
This study was conducted to evaluate quality of domestic wines, with a long-tenn goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The sugar content of domestic wines ranged from 4-10% whereas all imported wines had a sugar content below 1.0%. Red color value and tannin contents were generally high in imported wines and some domestic wines had similar tannin levels. For ratio of total sulfite contents below 10 mg/L, domestic wines were higher with 36.8% than imported wines with 5%. Volatile acid contents were higher in domestic wines than in imported wines, which may be due to contamination of domestic wines by acetic acid bacteria.
Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran
Chang, Kyung-Hi ; Byun, Gwang-In ; Park, Sang-Ha ; Kang, Woo-Won ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 209~213
We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.
Quality Characteristics of Kochujang Added Deep Sea Water Salt and Sea Tangle
Ham, Sheung-Shi ; Kim, Soo-Hyun ; Yoo, Soo-Jung ; Oh, Hyun-Taek ; Choi, Hyun-Jin ; Chung, Mi-Ja ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 214~218
In order to improve the quality of kochujang, sea tangle was added to deep sea water kochujang and their effects on component analysis and sensory evaluation were investigated for 90 days of fermentation. Crude protein, crude lipid and carbohydrate of deep sea water kochujang was higher than general kochujang. The content of potassium among the mineral in deep sea water kochujang was also presented higher than the general kochujang. Total amino acid contents were 16,608.8 ng/mg in deep sea water kochujang and 14,943.2 ng/mg in general kochujang. Content of oleic acid had the highest value at deep sea water kochujang. Sensory evaluation of showed that deep sea water kochujang were more aceeptable than general kochujang in the taste and overall acceptability.
Flour and End-Use Quality of "Charmdlerak" Wheat, A Korean Wheat
Kang, Chon-Sik ; Park, Kwang-Seo ; Park, Jong-Chul ; Kim, Hag-Sin ; Cheong, Young-Keun ; Kim, Jung-Gon ; Park, Chul-Soo ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 219~224
"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.
Changes of Quality and Astringency of Persimmons due to Modified Atmosphere Packaging
Seong, Jong-Hwan ; Goo, Mee-Suk ; Chung, Hun-Sik ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 225~230
We investigated the effect of modified atmosphere packaging (MAP) on the removal of astringency and overall quality of astringent persimmons (Diospyros kaki T. cv. Miryangbansi). Persimmons were packaged in 0.08, 0.10, or 0.12 mm low-density polyethylene film and then stored at
for up to 100 days. Concentrations of
in the packaging maintained lower and higher as the film thickness increased Weight loss was strongly retarded by all three MAP films. Soluble tannin content decreased as the film thickness increased. The astringency of persimmons disappeared after 60-70 days in 0.12 mm film, after 80 days in 0.10 mm film, but did not disappear after 100 days in 0.08 mm film Loss of flesh firmness and decline in external appearance were slower in persimmons in 0.08 and 0.10 mm films than in those in 0.12 mm film. Our results show that 0.10 mm LDPE films can be effective for maintaining the quality and removal of the astringency of astringent persimmons.
Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf
Shin, Gil-Man ; Park, Jong-Yeul ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 231~235
To investigate the effects on the bread added with
of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.
Effect of an Aqueous Chlorine Dioxide Generator and Effect on Disinfection of Fresh Fruits and Vegetables by Immersion Washing
Park, Kee-Jai ; Jeong, Jin-Woong ; Lim, Jeong-Ho ; Jang, Jae-Hee ; Park, Hee-Joo ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 236~242
We investigated the optimum concentration of a
solution and the amount of gaseous
for production of high yield and purity of aqueous
by use of a gaseous chlorine-chlorite
generator. This system produced lower concentrations of chlorine dioxide and is applicable for direct-use in food processing as a cleaner and sanitizer. The concentration of
solution and the amount of gaseous
was varied from 0.01-0.1% and 100-1,000 g/hr, respectively. The concentrations of chlorite, chlorate, FAC (free available chlorine), and chlorine dioxide that were produced increased with increasing concentration of
solution and with the amount of gaseous
. The optimum concentration of
solution and amount of gaseous
were 0.1% and 900 g/hr respectively.
and FAC produced at these concentrations were 882.0 ppm and 8.0 ppm, with no detection of chlorite and chlorate. The yield and purity of
were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by
-fold, with a similar effect on fruit.
Physicochemical Characteristics of Medicinal Herbs Ganjang
Shim, Sung-Lye ; Ryu, Keun-Young ; Kim, Won ; Jun, Sam-Nyeo ; Seo, Hye-Young ; Han, Kyu-Jai ; Kim, Jun-Hyeong ; Song, Hyun-Pa ; Cho, Nam-Chul ; Kim, Kyong-Su ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 243~252
We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). 1be proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an hem extract) were not significantly different Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.
Determination of Heavy Metal Contents in Medicinal Herb
Lee, Mi-Kyung ; Park, Jung-Suk ; Lim, Hyun-Cheol ; Na, Hwan-Sik ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 253~260
Comparative study was performed on heavy metal contents among domestic herbal medicines and imported one. The heavy metal contents in 89 samples of 65 types of herbal medicines were measured by inductively coupled plasma atomic emission spectrometry (ICP-AES) and mercury analyzer. The mean values of heavy metal contents (mg/kg) for herbal medicines were as follows: Hg, 0.010 (domestic: 0.010, imported: 0.010); Pb, 0.380 (domestic: 0.311, imported: 0.449); Cd, 0.080 (domestic: 0.101, imported: 0.059); As, 2.085 (domestic: 1.845, imported: 2.324); Mn, 31.564 (domestic: 33.844, imported: 29.283); Zn, 15.436 (domestic: 18.703, imported: 12.168); Cu, 3.406 (domestic: 3.374, imported: 3.437); Fe, 134.944 (domestic: 108.327, imported: 161.561). The measured values of Hg, Pb and Cd of domestic and imported herbal medicines showed lower levels than the recommended levels of those in herbal medicines by WHO/PHARM (Pb : not more than 5 mg/kg, Cd : not more than 0.3 mg/kg). This results will he used as a basic data for the future legislation on the regulation and control of heavy metal contents of herbal medicines.
Analysis of Components in the Different Parts of Ailanthus altissima
Lee, Yang-Suk ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 261~268
This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.
Changes of Biologically Active Components in Prunus mume Fruit
Seo, Kyoung-Sun ; Huh, Chang-Ki ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 269~273
In this study, we investigated changes of general components and biological activity of the fruit of Prunus mume. The average moisture content of the fruit ranged from 88.34-90.04%. Crude protein and crude fat contents were not significantly different among samples. During ripening, crude protein decreased and crude fat increased. The level of polyphenols in the fruit gradually increased during ripening. An antimicrobial activity test indicated that methanol extracts had the highest activity and that the antimicrobial activity increased gradually with harvest time. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at
for 30 minutes and were unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol> ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different for different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
Biological Activities of Soybean Sauce (Kanjang) Supplemented with Deep Sea Water and Sea Tangle
Ham, Seung-Shi ; Kim, Soo-Hyun ; Yoo, Su-Jong ; Oh, Hyun-Taek ; Choi, Hyun-Jin ; Chung, Mi-Ja ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 274~279
This study investigated the antimutagenic and anticancer effects of soybean sauce (kanjang) supplemented with deep sea water and Sea Tangle. The Ames test indicated that kanjang had no mutagenicity but it significantly inhibited mutations induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitroquinoline-1-oxide (4NQO). Kanjang (200 ug/plate) with supplementary deep sea water and Sea Tangle had approximately 90.9% and 62.0% inhibitory effect, respectively, against mutagenesis of TA100 induced by MNNG and 4NQO. There was 61.7% inhibition of mutagenesis induced by 4NQO against the TA98 strain. Kanjang inhibited growth of cell lines of human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (Hep3B), human gastric carcinoma (AGS), human lung carcinoma (A549), and human breast adenocarcinoma (MCF-7) in a concentration-dependent manner. Treatment with kanjang supplemented with 1.0 mg/mL deep sea water had cytotoxicities of 69.4% 70.5% 55.6% 82.1 % and 73.2% against HeLa, Hep3B, AGS, A549 and MCF-7 cells respectively. In contrast kanjang supplemented with 1 mg/mL deep sea water had only
cytotoxicity on normal human embryonal kidney cells (293). Kanjang supplemented with deep sea water significantly inhibited tumor growth in mice injected sarcoma-180 cells. In particular, kanjang supplemented with deep sea water (25 mg/kg) inhibited tumor cell activity by 40.9%.
Effects of Dietary Mulberry Leaf on Loperamide-Induced Constipation in Rats
Lee, Jae-Joon ; Lee, Yu-Mi ; Jung, Seoung-Ki ; Kim, Keun-Young ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 280~287
We investigated the effect of dietary mulberry leaf powder (MP) on loperamide-induced constipation in rats. Male Sprague-Dawley rats were given MP in their diets at a concentration of 0% 5% and 10% for 33 days. Rats were divided into 4 groups: normal diet group (NOR), normal diet and loperamide treated group (MPL0), 5% MP and loperamide treated group (MPL5), and 10% MP and loperamide treated group (MPL10). Constipation was induced by subcutaneous injection of loperamide (1.5 mg/kg body weight/day) for the final 5 days of the experiment Supplemental MP had no effect on the food efficiency ratio, but it reduced body weight gain and food intake in a concentration dependent manner. Administration of loperamide decreased food intake. MP had a concentration-dependent effect on decreasing total cholesterol, LDL-cholesterol, and triglycerides and on increasing HDL-cholesterol. Loperamide had no significant effect on serum lipid profiles. Loperamide decreased the number and wet weight of fecal pellets and fecal water content MP increased the number and wet weight of fecal pellets and fecal water content in a dose-dependent manner. In addition, MP increased gut transit time and transit speed, and the guts of mts treated with MP plus loperamide were longer than those of mts treated with loperamide alone. These results indicate that MP is an effective treatment for constipation.
Comparison of Antimicrobial and Antioxidant Activities of Prunus mume Fruit in Different Cultivars
Seo, Kyoung-Sun ; Huh, Chang-Ki ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 288~292
This study examined the general components and biological activities of fruit from different cultivars of Prunus mume. The average moisture content of fruit ranged from 89.94-90.62%. The levels of crude protein, crude fat and crude fiber were not significantly different in the different cultivars. In an antimicrobial activity test, methanol extracts showed the highest activity and extracts from the Chunmae and Baekgaha cultivars had higherantimicrobial activity than other cultivars. The extract of fruit. However, there was no antimicrobial activity against the lactic acid- producing bacteria and yeasts, even at a concentration of 1.5 mg/mL or higher. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at
for 30 minutes and were also unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different at different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3
Kim, Byoung-Soo ; Rhee, Chang-Ho ; Hong, Young-Ah ; Kwon, Tae-Hyung ; Shin, Mi-Kyoung ; Kim, Jin-Hui ; Woo, Cheol-Joo ; Kim, Young-Bae ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 293~299
Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.
Characterization of an Antibacterial Substance Produced by Bacillus subtilis HS 25 Isolated from Fermented Soybean Foods
Park, Seok-Kyu ; Ryu, Hyun-Soon ; Lee, Sang-Won ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 300~305
We investigated an antibacterial substance produced by Bacillus subtilis HS 25. Antibacterial activity was relatively heat-stable, with no effect caused by heating at
for 10 min, but a gradual decrease in activity after 15 min at
. The antibacterial substance was more stable at pH 7.42-12 than at pH 4.5-5.0. There was strong antibacterial activity against E. coli and P. mirabilis at pH 12. The minimum inhibition concentration (MIC) of the substance was 5 mg/mL for E. coli 7.5 mg/mL for P. mirabilis and S. aureus and 15 mg/mL for S. enteritidis, K. pneunoniae, and V. parahaemolyticus. When the substance was added to cultures of E. coli, S. enteritidis, and P. mirabilis, the bacterial surfaces became irregular and deeply changed. The substance produced from B. subtilis HS 25 was not degraded by Papain but was degraded by a protease from Aspergillus orzae, pancreatin, and pepsin.
Characteristics of Red Wines Fermented with Different Strains of Dry
Kim, Hong-Sik ; Yook, Cheol ; Sung, Chang-Keun ; Kim, Hyun-Ju ; Lee, Seok-Ho ; Kim, Young-Ho ; Lee, Ki-Yeol ; Lee, Jae-Wung ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 306~310
This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.
Effect of Temperature on Changes of Maesil (Prunus mume) Liqueur During Leaching and Ripening
Chae, Myeung-Hee ; Park, La-Young ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 311~316
We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at
. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at
. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at
for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid The total organic acid content of maesil liqueur decreased after 1 month at
but increased until 2 months at
Characteristics of Fermentation and Wine Quality
Roh, Hyenog-Il ; Chang, Eun-Ha ; Joeng, Seok-Tae ; Jahng, Kwang-Yeop ;
Korean Journal of Food Preservation, volume 15, issue 2, 2008, Pages 317~324
This study investigated the effect of 12 different commercial yeast strains on the characteristics of fermentation and wine quality. All yeast strains had more rapid fermentation at higher temperatures. Wines fermented with the AR2, EC-1118, Premier Cuvee, and RC212 strains had faster sedimentation rates than wines fermented with the other strains. Wines fermented with EC-1118, Montrachet, and Primeur had low titratable acidity whereas wines fermented with D47 and VR5 had high titratable acidity. There was a correlation (r = 0.826) between tannin content and wine redness. Wines fermented with Fermivin, Montrachet, Primeur, VR5, Noble, and Merit strains produced lower levels of sulfur dioxide during fermentation. Wines fermented with D47, K1V-1116, AR2, and VR5 had high concentrations of glycerol, a compound known to add to "mouth feel". Wines fermented with the Fermivin, Montrachet, and Noble strains had lower concentrations of volatile acids than wines fermented with the other strains.