This study investigated the quality characteristics of milk bread with blueberry starter for the development of various bakery products. Blueberry starter was added to milk content at levels of 10, 20, 30, 40, and 50% to produce milk bread. As fermentation time increased, the pH of the blueberry starter decreased, whereas the titratable acidity and sugar level increased. The dough volume during fermentation was the highest for the group containing 40% added blueberry starter and the lowest for group containing 10% added blueberry starter. In the group containing 30% and 40% added blueberry starter, The volume, specific volume and baking loss of milk bread were the highest, while moisture content was the lowest. With regard to the crumb color value of the milk bread with blueberry starter, the L value decreased and the a and b values increased as the amount of blueberry starter increased. Hardness, gumminess and chewiness were the lowest in the group with 40% added blueberry starter. The results of this study indicate that the optimal amount of blueberry starter for the preparation of milk bread is 30-40%.

This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40 for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of Cheonggukjang was 49.79-51.44% moisture, 4.54-4.72% crude ash, 43.21-44.37% crude protein, 11.58-13.65% crude fat, 37.41-40.07% carbohydrate, 31.92-33.82% dietary fiber. The mineral content included 5.43– 9.64 mg% Na, 1,792.86–1,824.39 mg% K, 253.69–326.09 mg% Ca, 619.37–691.20 mg% P, 92.59–110.59 mg% Fe, and 0.01–0.02 mg%Cd. Free amino acid contents of NS (2,520.92 mg%) and YS (2,421.94 mg%) were significantly higher than that of the control (2,236.76 mg%). Amino-type nitrogen content for the three types of Cheonggukjang ranged from 837.20-920.27 mg% with no significant difference. Ammonia-type nitrogen content ranged from 137.09-169.36 mg%. Supplement of Cheonggukjang with L. acidophilus KCTC 3925 increased production of aglycone isoflavons compared to that of control. Therefore, our results show that fermenting Chaga Cheonggukjang with L. acidophilus KCTC 3925 leads to improved quality characteristics and increased isoflavone aglycone content.

In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the α-amylase and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, 40℃), than in the lower range (20, 30℃). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately 2×107 during fermentation, out of which contamination by aerobic bacteria was about 3×103. The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

In this study, the effects of the use of a starter on radish soaked at 4℃ for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein (37812.41±1922.95 and 39755.13±1205.70 mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.

상업적 복합균주와 효모를 sourdough starter로 사용하여V5가지의 시료를 다음과 같이 준비하였다. 제빵용 효모만을V사용한 control군, 상업용 복합균주를 사용한 LAB 1군, 상업용 복합균주와 효모로 각각 발효한 후 합친 LAB 2군, 상업용 복합균주와 효모를 함께 사용하여 발효한 LAB 3군, 상업용 복합균주와 효모를 사용하여 각각 발효하여 합친 후 다시 10시간 발효한 LAB 4군을 사용하여 제조한 발효식빵의 제빵특성은 다음과

본 연구의 목적은 승패경험과 주전여부에 따라서 경쟁상태불안의 차이와 변인간의 관계를 살펴보는 것이다. 연구참여자는 추계대학연맹전에 참가한 대학축구선수들 288명이며 승리와 패배팀 그리고 주전과 후보로 구분하여 CSAI-2를 배포했다. 수집된 자료를 바탕으로 평균과 표준편차를 산출했으며 이원변량분석(2way-ANOVA)과 상관관계 분석을 실시했다. 연구결과, 인지불안이나 신체불안은 모두 패배팀이 더 높은 것으로 나타났으며 후보선수들 보다 주전선수들이 더 불안감이 높은 것으로 나타났다. 자신감은 승리팀이 더 높은 것으로 나타났으나 주전여부에 따른 차이는 나타나지 않았다. 또한 승패와 주전에 관계없이 모든 선수들에게서 인지불안과 신체불안간에는 정적 관계가 신체불안과 자신감간에는 부적 관계가 있는 것으로 나타났다. 그러나 인지불안과 자신감간에는 패배팀에서만 부적관계가 형성되었고 승리팀은 관계가 없는 것으로 나타났다. 결과를 바탕으로 승패경험이나 주전여부와 같은 동기적인 요인이 경쟁상태불안에 어떠한 영향을 미치는지 논의했고 마지막으로 본 연구의 한계점 및 연구자가 느낀 점을 제시하여 후속 연구자에 대한 제언을 기술했다.

김치의 저장성과 기증성 향상을 위한 기초 연구로 서, 유기게르마늄(Ge-132)과 올리고당(프럭토)을 함유하는 배추김치의 생즙액에 3가지 젖산균으로 조합한 스타트를 첨가하여 3에서 발효시키면서, pH, 산도, 생성량, 환원당 및 젖산균수의 변화를 조사하였다. 게르마늄 첨가구는 박테리오신을 생산하는 SNF-13 분리 젖산균주와 E. faecium의 혼합배양(I)에서 유기산과 생성량이 가장 적었으며, 스타트유래의 짖산균수 증식을 촉진시켰고, 환원당