• Journal of Ginseng Research
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• v.4 no.2
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• pp.121-132
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• 1980

In order to study the effect of Korean ginseng (Panax ginseng C. A. Meyer) components on acetic acid fermentation, ginseng extracts, sucrose, total can de saponins were added to the basal niedium respectively and surface culture was carried out at 30$^{\circ}C$. Lag ime, total acidity of the fermentation broth inhibitors and the degrees of inhibition were determined in tile course of fermentation . 1. Acetic acid fermentation was not inhibited by the addition of less than 1.93% of sucrose but the degree of inhibition was increased slightly by the addition of sucrose more than that. 2. Ginseng extract inhibited acetic acid fermentation slightly, and the degree of inhibition was similar to that of sucrose. Lag time was about 72 hours when a 20% of ginseng extract was added to the basal medium while that of the control was 22hours. 3. The free saponins inhibited acetic acid fermentation considerably, and the degree of inhibition of the saponins was about 400 folds of that of ginseng extracts. An increase of total acidity of the broth which contained 2.905% of the saponins was not observed even after one month. 4. It was presumed that some other components except saponins and sucrose in ginseng extracts counter the inbition effect of saponins on acetic acid fermentation

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.450-457
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• 2004

In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO$_2$ amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.

• Korean Journal of Microbiology
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• v.11 no.4
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.4
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• pp.346-352
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• 2005

The chemical characteristics, enzymatic saccharification, and ethanol fermentation of autohydrolyzed lignocellulosic material that was exposed to steam explosion were investigated using bagasse as the sample. The effects of the steam explosion on the change in pH, organic acids production, degrees of polymerization and crystallinity of the cellulose component, and the amount of extractive components in the autohydrolyzated bagasse were examined. The steam explosion decreased the degree of polymerzation up to about 700 but increased the degree of crystallinity and the micelle width of the cellulose component in the bagasse. The steam explosion, at a pressure of 2.55 MPa for 3 mins, was the most effective for the delignification of bagasse. 40 g/L of glucose and 20 g/L of xylose were produced from 100 g/L of the autohydrolyzed bagasse by the enzymatic saccharification using mixed cellulases, acucelase and meicelase. The maximum ethanol concentration, 20 g/L, was obtained from the enzymatic hydrolyzate of 100 g/L of the autohydrolyzed bagasse by the ethanol fermentation using Pichia stipitis CBS 5773; the ethanol yield from sugars was 0.33 g/g sugars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.55-60
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• 2009

This study was conducted to measure tea surface colors using the visible bands ($400{\sim}700$ nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The $a^*/b^*$ (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the $a^*/b^*$ (a/b) ratio is a very useful trait for assessing fermentation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high $R^2$ (coefficient of determination in calibration) values with $0.779{\sim}0.999$, indicating that the whole bands ($400{\sim}2500\;nm$) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.

• Food Science and 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.

• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.51-59
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• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.9
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• pp.141-146
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• 2015

Recently, people are consuming more fermented food for its health benefits. When we think of fermented food, skate comes to mind. However, there are different preferences depending on the degree of fermentation. Thus, if there is a system that shows the degree of the fermentation on skate, people can eat according to their taste. This paper proposes a design of skate fermentation monitoring system for consumer taste using the smart RFID tag. The proposed system consists of the RFID tag, $NH_3$ sensor, reader, and server. In order to confirm the usefulness of the proposed system, we performed experiments on the skate fermentation. The proposed monitoring system can show the skate fermentation at 4 grades: None, Low, Medium, and Strong. With the smart RFID tag, we successfully estimated the skate fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.869-874
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• 1998

The effect of chitosanoligosaccharide(CTO) on kimchi fermentation was investigated to see the optimal CTO concentration adding into Kimchi. Lactobacillus plantarum and Leuconostoc mesenteroides were cultured in flasks under the condition of various CTO concentrations. In the case of Lactobacillus plantarium, the growth was inhibited in the degree with 52, 79 and 100% at the concentration of 0.005, 0.007, 0.05% CTO after 14 hours culture, respectively. The growth of Leuconostoc mesenteroides was significantly inhibited in the degree with 7,33 and 90% at the concentration of 0.002, 0.003 and 0.004% CTO after the culture, respectively. Kimchi was formulated with variious CTO concentrations(0.005~0.2%) and fermented at 2$0^{\circ}C$ during 12 days. The fermentation periods were increased 2~6 times more than that of control(0% CTO). Also, off-flavour by adding CTO was insignificant in all the kimchi samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.