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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 22, Issue 6 - Dec 2015
Volume 22, Issue 5 - Oct 2015
Volume 22, Issue 4 - Aug 2015
Volume 22, Issue 3 - Jun 2015
Volume 22, Issue 2 - Apr 2015
Volume 22, Issue 1 - Feb 2015
Selecting the target year
Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
Oh, Bong-Yun ; Jo, Gyeong-Suk ; Lee, You-Seok ; Kang, Jeong-Hwa ; Jang, Mi-Hyang ; Hwangbo, In-Sik ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 779~787
DOI : 10.11002/kjfp.2015.22.6.779
We stored sweet pumpkins at
plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the
group it decreased to 20~60%. Conversely, spoiling was completely absent in the
plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the
group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the
plasma curing groups, with best results were found in the latest. Both the
plasma curing groups maintained their dark green surface colors, while both the
and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the
group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the
storage pumpkin. The overall acceptability from sensory evaluation was higher in the
plasma curing group, when compared to those of the
and control groups storage conditions.
Quality characteristics of fresh beef during storage using cold chain containers
Kwon, Ki-Hyun ; Kim, Jong-Hoon ; Kim, Byeong-Sam ; Cha, Hwan-Soo ; Kim, Ji-Young ; Kim, So-Hee ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 788~795
DOI : 10.11002/kjfp.2015.22.6.788
The efficacy of an experimentally designed cold chain container and a currently used styrofoam container was investigated with respect to important factors affecting the quality of fresh beef during storage under different conditions. The temperature in the TEPP-1 container was maintained at
using a phase change material (PCM) during transport and delivery. During storage in the TEPP-1 container, no significant difference was observed in pH of beef, but color decreased slightly, which does not affect the desire to purchase. After storage for 7 days, the rate of VBN and TBA in the TEPP-1 container, was lower than that in the TEPP-2 container. Drip loss was lower in the TEPP-1 container (0.87%) than in the TEPP-2 container (1.78%). No significant changes were observed in microbal count until 4 days in either of the containers, but after storage for 7 days, the count increased significantly. Microbial count in TEPP-1 was 6.65 log CFU/mL and that in TEPP-2 was 7.62 log CFU/mL. The results of sensory evaluations indicated that the overall acceptability of beef after storage for 7 days was better in the TEPP-1 container than in the TEPP-2 container. The EPS container was inferior in comparison with TEPP-1 and TEPP-2. It was impossible to continue the experiment using the EPS container after 3 days. These results suggest that the experimentally designed TEPP-1 container can be used for beef transport and delivery for 7 days without significantly affecting the quality of beef.
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
Lee, Dae-Hoon ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 796~803
DOI : 10.11002/kjfp.2015.22.6.796
The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and
E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries (
) was higher than that of non-fermented blueberries (
). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.
Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
Seo, Young-Jin ; Kim, Jong-Su ; Kim, Sun-Hwa ; Kim, Mi-Yeon ; Jeong, Yong-Jin ; Seong, Gi-Un ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 804~810
DOI : 10.11002/kjfp.2015.22.6.804
Salvia miltiorrhiza has been used for treating heart and liver disease. In the present study, the influences of temperature on photosynthetical capacity of S. miltiorrhiza under controlled cultivation environment using growth chamber were investigated because of providing information about growth and secondary metabolite synthesis. And effect of harvesting time on growth properties and constituents such as salvianolic acid B, cryptotanshinone, tanshinone I, tanshinone IIA were evaluated. Maximum photosynthesis rate (
) and net apparent quantum yield (
), stomatal conductance (0.035 mmol/m2/s) and water use efficiency (
) was highest at
. Results of chlorophyll fluorescence showed that elevated temperature had contributed to reduce a quantum yield and electron flux in photosystem. This result demonstrated that favorable temperature condition was determined at
. Contents of salvianolic acid B, cryptotanshinone, tanshinone I and tanshinone IIA was highest in root sample harvested at 20 March, whereas growth and yield of S. miltiorrhiza had no significant differences with harvesting time. Therefore, this study shows that temperature play an important role in photosynthetic activity and harvesting time have influence upon accumulation of constituents in root of S. miltiorrhiza.
Quality properties of rice cake containing Artemisia annua L. powder
Moon, Eun Woo ; Park, Hun Jo ; Park, Jung Suk ; Lee, Mi Kyung ; Na, Hwan Sik ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 811~816
DOI : 10.11002/kjfp.2015.22.6.811
The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.
Effect of rice mash on the quality characteristics of strawberry jam
Kim, Mi Jin ; Kim, Jin Sook ; Chang, Young Eun ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 817~822
DOI : 10.11002/kjfp.2015.22.6.817
This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of
, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.
Physicochemical properties of rice varieties for manufacturing frozen fried rice
Youn, Young ; Kim, Young-Soo ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 823~830
DOI : 10.11002/kjfp.2015.22.6.823
Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.
Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
Kim, Eun-Mi ; Kim, Dae-Hyun ; Lim, Jeong-Ho ; Chang, Yoon-Je ; Lee, Yong-Hwan ; Park, Jin Ju ; Ahn, Mi-Young ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 831~837
DOI : 10.11002/kjfp.2015.22.6.831
Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
Shin, Dong-Sun ; Han, Gwi-Jung ; Oh, Se-Gwan ; Park, Hye-Young ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 838~844
DOI : 10.11002/kjfp.2015.22.6.838
The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.
Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
Lee, Hyeon-Jeong ; Cho, Jeong-Seok ; Lee, Yeong-Min ; Choi, Ji-Young ; Sung, Jun-Hyung ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 845~850
DOI : 10.11002/kjfp.2015.22.6.845
The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11:
, 10 min, R12:
, 20 min, R21:
, 10 min, R22:
, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The
values decreased, but the
values increased with increasing the roasting temperature and time. The
values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
Kim, So-Young ; Lee, Ye-Jin ; Park, Dong-Sik ; Kim, Haeng-Ran ; Cho, Yong Sik ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 851~858
DOI : 10.11002/kjfp.2015.22.6.851
This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at
, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.
Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
No, Nam-Doo ; Park, Eun-Jung ; Kim, Mi-Lim ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 859~866
DOI : 10.11002/kjfp.2015.22.6.859
The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.
Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
Zhang, Chengmei ; Tong, Tao ; Kim, Chong-Kyung ; Liu, Yajuan ; Seo, Hyuk-Jun ; Kim, Bo-Sup ; Kang, Seong-Gook ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 867~877
DOI : 10.11002/kjfp.2015.22.6.867
In this study, antioxidant and anti-inflammatory activities of water, methanol, and ethanol extracts obtained from Allium hookeri root were evaluated. The ethanol extract of A. hookeri was found to possess the strongest reducing power and also exhibited dominant effects on scavenging of nitrites, DPPH radicals, and superoxide radicals. The water extract showed more efficient DPPH and hydroxyl radical-scavenging activities than those of the methanol extract. Furthermore, the inhibitory activity against nitric oxide (NO) production in RAW 264.7 macrophages was evaluated to elucidate the anti-inflammatory properties of the extracts. Results indicated that all the extracts of A. hookeri exerted inhibitory activities against NO production, especially the ethanol extract (
). Total phenolic and total flavonoid contents were found to be abundant in the ethanol extract, with values of 24.96 mg gallic acid equivalent/g extract and 4.27 mg rutin equivalent/g extract, respectively. Total thiosulfinate content was determined for the first time and a high amount was present in the ethanol extract (
extract). These results suggest that A. hookeri root has antioxidant and anti-inflammatory properties and could be used as a natural source for the development of pharmaceutical agents or functional foods.
Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem
Hong, Ju-Yeon ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 878~885
DOI : 10.11002/kjfp.2015.22.6.878
The purpose of this study was to evaluate the antioxidant activity of Metaplexis japonica by using hot-water and ethanol extracts of its leaf and stem. Yields of hot-water and ethanol extracts of M. japonica leaf were high at 6.89 and 6.23%, respectively. The polyphenol and flavonoid contents in ethanol extracts of M. japonica leaf (ALEE) were high (86.96 and 60.73 mg/g, respectively). The electron-donating ability of all M. japonica extracts increased with an increase in extract concentration, with the highest electron-donating ability of 36.20~68.19% shown by hot-water extracts of M. japonica leaf (ALWE). The superoxide dismutase (SOD)-like activities of ALWE and ALEE increased with an increase in extract concentration. The nitrite-scavenging ability of the extracts was the highest at pH 1.2 and that of ALWE was higher than that of ALEE. The reducing power of
ALEE was 0.09 and that of
was 0.44. The inhibitory effect of an ethanol extract of M. japonica stem (ASEE) on tyrosinase was 13.81% at a concentration of
and that of
ALEE was 57.04%.
Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder
Ko, Mi-Ok ; Ko, Jeong-Yeon ; Kim, Mi-Bo ; Lim, Sang-Bin ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 886~892
DOI : 10.11002/kjfp.2015.22.6.886
The antimicrobial effects of ten isothiocyanates (ITCs) present in cruciferous vegetables and radish root hydrolysate were investigated against pathogenic bacteria from olive flounder. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured against two gram-positive bacterial strains (Streptococcus parauberis, S. iniae) and four gram-negative bacterial strains (Edwardsiella tarda, Vibrio ichthyoenteri, V. harveyi, Photobacterium damselae) by using a broth microdilution technique. The antibacterial activity of ITCs was in the order sulforaphane > sulforaphene > phenylethyl ITC > erucin > benzyl ITC > iberin > I3C > allyl ITC > phenyl ITC > hexyl ITC. The susceptibility of fish pathogens to ITCs was in the order of V. harveyi > E. tarda > P. damselae > S. parauberis > S. iniae > V. ichthyoenteri. Antimicrobial activity (MIC) of radish root hydrolysate was 0.250 mg/mL against S. iniae, 0.438 mg/mL against S. parauberis, and 0.500 mg/mL against both E. tarda and V. harveyi. The aliphatic ITCs were potent inhibitors of the growth of fish pathogens, followed by aromatic ITCs and indolyl ITC. The presence of a double bond in the chemical structure of ITCs decreased antibacterial activity, while ITCs with a thiol (-S-) group and a longer carbon chain increased antibacterial activity. These results suggest that ITCs have strong antibacterial activities and may be useful in the prevention of fish pathogens.
Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
Shin, Eun Ji ; Kim, Ji-Eun ; Kim, Ji-Hye ; Park, Yong Man ; Yoon, Sung Kyoon ; Jang, Byeong-Churl ; Lee, Sam-Pin ; Kim, Byoung-Cheon ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 893~900
DOI : 10.11002/kjfp.2015.22.6.893
In this study, we evaluated the antidiabetic effect of a submerged culture of Ceriporia lacerata mycelium (CL01) on hematological indices, as well as protein and mRNA expression of the insulin-signaling pathway, in db/db mice. After CL01 was administrated for 4 weeks, blood glucose levels decreased consistently, and plasma insulin and c-peptide levels each decreased by roughly 55.8%, 40% of those in the negative control (p<0.05). With regard to HOMA-IR, an insulin resistance index, insulin resistance of the CL01-fed group improved over that of the negative control group by about 62% (p<0.05). In addition, we demonstrated that the protein expression levels of pIR, pAkt, pAMPK, and GLUT4 and the mRNA expression levels of Akt2, IRS1, and GLUT4 in the muscle cells of db/db mice increased in the CL01-fed group compared to the corresponding levels in the control group. These results demonstrate that CL01 affects glucose metabolism, upregulates protein and gene expression in the insulin-signaling pathway, and decreases blood glucose levels effectively by improving insulin sensitivity. More than 90% of those who suffer from type 2 diabetes are more likely to suffer from hyperinsulinemia, hypertension, obesity, and other comorbidities because of insulin resistance. Therefore, it is possible that CL01 intake could be used as a fundamental treatment for type 2 diabetes by lowering insulin resistance, and these results may prove be useful as basic evidence for further research into the mechanisms of a cure for type 2 diabetes.
Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
Son, Dae-Yeul ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 901~907
DOI : 10.11002/kjfp.2015.22.6.901
Genetically modified (GM) pepper H15 containing the gene for cucumber mosaic virus (CMV) coat protein (CP) and its control line non-GM pepper P2377 were investigated for their allergic risk. Amino acid sequence of the inserted gene product CMV-CP was compared with those of known allergens. No known allergen had greater than 35% amino acid sequence homology over an 80 amino acid window or more than 8 consecutive identical amino acids. Protein patterns of GM and non-GM pepper extracts were evaluated by SDS-PAGE, which showed similar distribution of protein bands for both GM and non-GM pepper. Antigen-antibody reactions were compared between GM and its non-transgenic parental control. ELISA and immunoblot analysis of sera from allergic patients showed some IgE reactivity; however, no differences were observed between GM pepper H15 and P2377. We therefore conclude that CMV-CP is less likely to be an allergen; the protein composition and allergenicity of the GM pepper H15 is not different from that of P2377 and safe as a commercial host.
Characteristics of yeast with low temperature adaptation for Yakju brewed
Seo, Dong-Jun ; Yeo, Soo-Hwan ; Mun, Ji-Young ; Jung, Woo-Jin ; Cho, Yong Sik ; Baek, Seong Yeol ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 908~914
DOI : 10.11002/kjfp.2015.22.6.908
The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature (
) and high
-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at
, respectively. The exponential phase was followed by a lengthy stationary phase, at
, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%).
-glucosidase and esterase activity in Y297 were higher than those of controls at
. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.
Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
Choi, Sun-Il ; Lee, Jin-Ha ; Cho, Myoung-Lae ; Shin, Gi-Hae ; Kim, Jae-Min ; Oh, Ji-Won ; Jung, Tae-Dong ; Rhee, Seong-Kap ; Lee, Ok-Hwan ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 915~919
DOI : 10.11002/kjfp.2015.22.6.915
This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).
Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
Nam, Kang ; Lee, Nam Keun ; Yum, Eun-Ji ; Kim, Yong-Sik ; Kim, Dae-Hyuk ; Yeo, Soo-Hwan ; Jeong, Yong-Seob ;
Korean Journal of Food Preservation, volume 22, issue 6, 2015, Pages 920~925
DOI : 10.11002/kjfp.2015.22.6.920
The microbial composition in Nuruk, a Korean cereal fermentation starter, is a critical factor for the quality and organoleptic properties of traditional alcoholic beverages. This study was aimed at monitoring the compositional change and enzyme activity of culturable lactic acid bacteria (LAB) in two types of Nuruk fermented at different temperatures. All culturable LAB were isolated at various time points (0, 3, 6, 10, 20, and 30 days) and identified by 16S rRNA sequencing. In traditional Nuruk type A (TN-A), which was fermented at
, the population of total culturable LAB during the fermentation period was between
log CFU/mL. On the other hand, the LAB population in traditional Nuruk type B (TN-B) fermented at
(primary fermentation for 10 days) and
(secondary fermentation for 20 days) was
log CFU/mL; however, these bacteria could not be detected after 6 days. Major LAB strains were identified in both Nuruk types: (1) from the MRS-culture of TN-A, Pediococcus pentosaceus at 3-30 days; (2) from MRS-culture of TN-B, P. pentosaceus at 3 days and Enterococcus hirae at 6 days. The protease activities of the dominant LAB isolated from the TN-A and TN-B cultures were within the ranges of 0.64~1.03 mg/mL and 0.74~0.81 mg/mL (tyrosine content), respectively, whereas the
-amylase activities were 0.75~0.98 mg/mL and 0.78~0.79 mg/mL (amylose content), respectively.