• Title, Summary, Keyword: fermentation

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Fermentation Aspects of Fruit-Vegetable Juice by Mixed Cultures of Lactic Acid Bacteria Isolated from Kimchi and Yeast (김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙의 발효양상)

  • 최홍식;김현영;여경목;김복남
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1059-1064
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    • 1998
  • Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

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Effect of Fermentation Temperature on Free Sugar, Organic Acid and Volatile Compounds of Kakdugi (깍두기의 발효숙성온도가 유리당, 유기산 및 향기성분에 미치는 영향)

  • 장명숙;김성단;허우덕
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.16-23
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    • 1998
  • Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.

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Solubility, Viscosity, Water Holding Capacity, and Oil Holding Capacity of Soybean Proteins by Bacillus subtilis and/or Lactobacillus bulgaricus (Bacillus subtilis와 Lactobacillus bulgaricus에 의한 청국장 단백질의 용해성, 점성, 보수성 및 보유성)

  • Lee, Jin-Woo
    • The Korean Journal of Community Living Science
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    • v.18 no.3
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    • pp.399-406
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    • 2007
  • Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

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Studies on the Cephalosporin C Biosynthesis by Fermentation

  • Lee, Kang-Man;Ryu, Dewey Doo-Young
    • Archives of Pharmacal Research
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    • v.2 no.2
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    • pp.79-83
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    • 1979
  • Using cephalosporium acremonium ATCC 14553, we studied on the important factors in fermentation. Those factors were :carbon and nitrogen sources, methionine effect, absorbent effect, fermentation variables in a batch fermentation variables in a batch fermentation, effect of reuse of its cellular biomass as a reusable nutrient, and 2, 4-dinitrophenol effect on cephalosprin C production.

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Effects of the Fermentation Periods on the Qualities and Functionalities of the Fermentation Broth of Wild Vegetables (발효기간이 산야채 발효액의 품질과 기능성에 미치는 영향)

  • Kim, Na-Mi;Lee, Jong-Won;Do, Jae-Ho;Yang, Jae-Won
    • Korean Journal of Food Science and Technology
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    • v.35 no.2
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    • pp.272-279
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    • 2003
  • To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

Effect of Fermentation Periods on the Qualities and Physiological Functionalities of the Mushroom Fermentation Broth (발효기간이 버섯 발효액의 품질과 생리 기능성에 미치는 영향)

  • Kim, Na-Mi;Lee, Jong-Soo
    • The Korean Journal of Mycology
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    • v.31 no.1
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    • pp.28-33
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    • 2003
  • To establish the optimal fermentation periods in the manufacture of mushroom fermentation foods using sugar, changes of quality characteristics of the mushrooms fermentation broth were investigated with changes of enzyme activity and physiological functionality during fermentation. Viscosity, L value (lightness), a value (redness) and b value (yellowness) were significantly decreased after 3 months of fermentation and after that, increased. In sensory evaluation test, unique flavors and tastes of mushrooms in the fermented broth were decreased during fermentation, whereas the other tastes and flavors were gradually increased. Overall acceptability was the highest in the 3 months of fermentation broth. ${\alpha}-Amylase$ activities of the fermented broth were significantly increased to 1 month of fermentation, however invertase and cellulose activities were low or not detected in the fermented broth. Antioxidant activities were the highest in 4 months of fermentation and after that, decreased. Tyrosinase inhibitory activities were high in all samples and they were not changed during fermentation. SOD-like activity was high in the fermentation broth of Flammulina velutipes and it was also not changed during fermentation. In conclusion, optimal fermentation periods in the manufacture of mushroom fermentation foods using sugar was 3 or 4 months.

Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Time (발효시간에 따른 동충하초 첨가 증편의 품질특성)

  • Park, Geum-Soon;Park, Eo-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.10
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    • pp.1703-1708
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    • 2004
  • This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

Optimization of Conditions for Extractive Ethanol Fermentation in an Aqueous Two Phase System (수성이상계 에탄올 추출발효 조건의 최적화에 관한 연구)

  • 김진한;허병기;목영일
    • Microbiology and Biotechnology Letters
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    • v.22 no.5
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    • pp.531-537
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    • 1994
  • This study was undertaken with objective of optimizing the conditions of fermentation in an aqueous two-phase system which is composed of polyethylene glycol (PEG) 20000 and crude dextran (Dx). The data were obtained and analyzed using the Box-Wilson's experimental design protocol and the response surface methodology. To reach this end a multilinear polynomial regres- sion model was developed, which can be utilized for the purpose of optimizing the extractive fermentation. Optimum conditions for batch fermentation with aqueous two phase system were found to be at 4.2~5.4% PEG/3.2~4.2% Dx range. The composition of the center was 4.8% PEG/ 3.6% Dx. Optimum operating conditions for initial sugar concentration and fermentation time were approximately 160 g/l, and 21~22 hr, respectively. Fermentation in the aqueous two phase system composed of 5% PEG/4% Dx showed increase of 23% in ethanol concentration, of 9.5% in ethanol yield, and of 19% in ethanol productivity as compared to the case of fermentation of neat Jerusalem artichoke juice.

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Characteristics of Peach Vinegar by Parallel Complex Fermentation (복숭아 식초의 병행복발효 특성)

  • 조재욱;김임수;김미경;이윤경;김순동
    • Korean Journal of Food Preservation
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    • v.7 no.1
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    • pp.89-93
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    • 2000
  • The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

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