간행물
산업식품공학 KCI 등재 Food Engineering Progress
- 발행기관 한국산업식품공학회
- 자료유형 학술지
- 간기 계간
- ISSN 1226-4768 (Print)2288-1247 (Online)
- 수록기간 1997 ~ 2024
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 574DDC 664
권호리스트/논문검색
제27권 제2호 (2023년 5월) 9건
1.
2023.05
구독 인증기관 무료, 개인회원 유료
This study aimed to identify and characterize lactic acid bacteria strains with antimicrobial activity against Proteus mirabilis, a gram-negative bacterium associated with Parkinson’s disease, Crohn’s disease, and nosocomial infections. Among the 987 lactic acid bacteria strains isolated from various sources, strain no. CHK903 showed high antimicrobial activity against P. mirabilis. Phylogenetic tree analysis based on the 16S rRNA gene and scanning electron microscope analysis identified the selected strain as the rod-shaped Weissella cibaria. The culture supernatants of W. cibaria CHK903 showed antimicrobial activity against some pathogens. Two antimicrobial compounds with molecular weights 189 and 365 Da were partially purified from the culture supernatants of W. cibaria CHK903 using Biogel P2 gel permeation column chromatography. The culture supernatants of W. cibaria CHK903 also showed significant antibiofilm properties, inhibiting biofilm formation by 90% and removing pre-formed biofilms by 60%. These findings suggest the potential therapeutic use of W. cibaria CHK903 as a natural antimicrobial against P. mirabilis-related infections.
4,200원
2.
2023.05
구독 인증기관 무료, 개인회원 유료
This study investigated the hazard factors based on imported food non-compliance and global food hazard information for the last 4 years to suggest imported food safety management. Food safety management on utensils or packaging containers is appropriately managed for the compounds derived from them. Food safety management on health-functional foods, processed foods, and agricultural products is concentrated on ingredient contents, food additives, and pesticide residuals. Additional hazards are illegal compounds, mycotoxins & pesticide residuals, hygieneindicator microorganisms and food-borne pathogens in health-functional foods, processed foods, and agricultural products, respectively. The continuous increase in hazards related to safety and hygiene in global food hazard information needs additional attention. To reduce the hazard factors, this study proposes that imported food be limited to products certified by HACCP or an equivalent food safety management system because registering foreign food facilities for processed and health-functional foods is mandatory. Additionally, the customs clearance inspections should focus on the hazard factors derived from the global food hazard information system. This study suggests a global food hazard information system that could derive frequently issued hazard factors at a given period and newly issued hazard factors in aspects, such as food items, subcategories, and exporting countries.
4,200원
3.
2023.05
구독 인증기관 무료, 개인회원 유료
Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.
4,000원
4.
2023.05
구독 인증기관 무료, 개인회원 유료
Microbial proteases are more economical than plant- and animal-derived proteases due to their ease of production and high activity. This study aimed to optimize the production of proteases from fermentative food-derived microorganisms. Five strains with proteolytic activity among 50 Bacillus sp. were first screened. Two strains with high protease activity were identified: Bacillus amyloliquefaciens SRCM 102139 and Bacillus subtilis SRCM 104999. SRCM 102139 strain and SRCM 104999 strain had the highest protease activity in 0.8% glucose and 0.3% yeast extract, and in 0.8% starch and 0.1% soy peptone, respectively. The production of protease for two strains was optimized by the Central Composite Design (CCD) under response surface methodology. The optimal conditions for protease production in SRCM 102139 were 0.5% and 0.347%, pH 6.0, for carbon (glucose) and nitrogen (yeast extract springer 0202) sources, respectively, with a predicted value of 0.929 U/mL. Additionally, the optimal conditions for protease production in SRCM 104999 were 0.5% and 0.5%, pH 6.7, for carbon (starch) and nitrogen (soy peptone HSP-349) sources, respectively, with a predicted value of 0.431 U/mL. The actual protease activities of SRCM 102139 and SRCM 104999 under the established conditions were 0.926 U/mL and 0.428 U/mL, respectively, closely matching the predicted values.
4,200원
5.
2023.05
구독 인증기관 무료, 개인회원 유료
Tempeh is a traditional Indonesian food that is fermented soybeans with Rhizopus spp. and contains high-quality protein. In this study, tempeh and yeast were set as independent variables following the central composite design to optimize the nutritional quality and sensory characteristics of high-protein loaf bread added with tempeh. The optimal mixing ratio was calculated through the response surface methodology. The optimal mixing ratio of tempehadded loaf bread was 11.27 g of tempeh and 5.46 g of yeast. A comparative analysis of the quality characteristics between the tempeh-added loaf bread and the control group produced by the optimal recipe showed that tempehadded loaf bread contained higher protein content, lower carbohydrates and fats, and lower calories. Among amino acids, essential amino acids such as aspartic acid, threonine, glycine, alanine, lysine, and histidine were significantly higher in tempeh-added loaf bread. Among fatty acids, butyric acid, capric acid, myristic acid, palmitic acid, palmitoleic acid, and heptadecanoic acid were significantly higher in tempeh-added loaf bread, while lauric acid, linoleic acid, and linolenic acid were significantly lower. This study confirmed the suitability of tempeh as an ingredient for protein-enhanced loaf bread and the potential possibility of it being utilized in bakeries.
4,000원
6.
2023.05
구독 인증기관 무료, 개인회원 유료
Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.
4,000원
7.
2023.05
구독 인증기관 무료, 개인회원 유료
This study selected the optimal conditions for enzyme treatment that can promote the extraction of functional components from Salvia plebeia (SP) and confirmed solubilization characteristics, functional component contents, and applicability evaluation in pilot-scale, antioxidative, and anti-inflammatory activity. The optimal conditions of pectinase, 1%, and 2 h (P) were determined through the enzyme treatment of SP. The water-soluble index and total polyphenol content were the highest in P compared to 100oC reflux condition for 2 h (CON). Component analysis performed using liquid chromatography-mass spectrometry revealed that flavonoid contents were increased 6.6-9.5 times in the P compared to CON. There was no difference in component content when comparing the measurement lab-scale and pilot scale. CON and P indicated cytoprotective effect against H2O2-induced RAW 264.7 cells. CON and P pre-treatment also reduced the production of nitric oxide and proinflammatory cytokines in LPS-induced RAW 264.7 cells. Furthermore, P showed higher antioxidant and anti-inflammation activities than CON. These results suggested that P has a higher concentration of bioactive compounds through enzyme treatment than that obtained from CON. Thus, it can be used as a primary material for industrial utilization, such as developing functional food materials using SP.
5,100원
8.
2023.05
구독 인증기관 무료, 개인회원 유료
This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.
4,000원
9.
2023.05
구독 인증기관 무료, 개인회원 유료
A novel L. harbinensis VF was isolated from fermented vinegar and identified through biochemical characteristics and 16S rRNA sequencing analysis. Characteristics of probiotics were studied for acid and bile salt tolerances, hemolytic activity, antibiotic resistance, antimicrobial activity, cell surface hydrophobicity, and aggregation. The survival rates of the isolate were maintained at 68.9% and 95.6% after 3 h incubation at pH 2.0 and 2.5 and were over 74% at bile salt concentrations of 0.3% and 0.5%. The hemolytic activity was confirmed to be -hemolysis. The isolate showed broad antibiotics-resistance in over 12 antibiotics except for trimethoprim/sulfamethoxazole, compared to L. plantarum (KCTC 3108), used as control, and previously reported L. harbinensis. Antimicrobial activity was confirmed against pathogens, B. cereus, E. coli O157:H7, L. monocytogenes, and S. typhimurium, except S. aureus, and it was attributed to produced organic acids (low pH). The hydrophobicity for xylene and chloroform were 16.7% and 20.4%, respectively, lower than those of L. plantarum (41.2% & 49.9%). The auto-aggregation and coaggregation with pathogens were 83.8% and 49.2-87.6% at 24 h incubation, respectively, higher than those of L. plantarum. From this study, L. harbinensis VF is likely to be used as a probiotic strain and is a strong candidate for commercial application.
4,000원
