This research paper delves into the effects of noni juice concentration, fermentation temperature, and incubation time on the physicochemical and sensory properties of noni juice-fortified yogurt. The study found that increasing the concentration of noni juice leads to higher acidity in the yogurt, resulting in a decrease in pH, total soluble solids content, and syneresis. The optimal concentration for achieving the desired physical and sensory qualities is 3%. Incubation time and temperature were also found to significantly influence the yogurt’s pH, acidity, total soluble solids content, and syneresis, with higher incubation time and temperature consistently producing higher-quality yogurt. The best incubation time and temperature for noni juice-fortified yogurt were determined to be 10 h at 42oC. Therefore, the research suggests that adding 3% Bestone noni juice and incubating for 10 h at 42oC using the starter culture powder Yogourmet can lead to the production of consistently high-quality noni juice-fortified yogurt, which is of significant relevance and importance to the dairy and fermentation industries.

The purpose of this study is to optimize the composition of the medium for turmeric fermentation and to select competent turmeric fermentation strains using bacterial isolates from kimchi. Initially, 30 isolates from kimchi were cultured in 5% (w/v) yeast extract and 1% (w/v) maltodextrin to determine viability. As a result, eight strains showed a tendency to maintain viability until the fifth day of fermentation. Subsequently, the eight isolates were fermented in an optimum medium for turmeric fermentation, 5% (w/v) yeast extract, 1% (w/v) maltodextrin, and 5% (w/v) turmeric for seven days to determine the viable cell count and antioxidant capacity. The antioxidant capacities of turmeric fermented by the eight isolates were similar or higher than turmeric fermented by Lactococcus lactis KCTC 2013, while maintaining high viable cell counts of both the eight isolates and L. lactis KCTC 2013 until the seventh day of fermentation. The antioxidant capacities of the selected five strains during fermentation might increase possibly due to the biological conversion of active compounds in turmeric by fermentation. Consequently, a total of five strains of the isolates showing higher antioxidant capacity (4.81±0.19-5.81±0.04 VCE/mL) than fermentation day 0 were selected for fermentation of turmeric.

1-Deoxynojirimycin (DNJ), an alpha-glucosidase inhibitor, has been used to prevent or treat type 2 diabetes. Low amounts of DNJ are found in mulberry leaf; however, a methodology is necessary to enhance the DNJ content of mulberry leaf extract (MLE) since increasing the amounts of DNJ is required for the prevention and treatment of type 2 diabetes. In this study, the DNJ content of MLE was increased through the optimization of the conditions for MLE fermentation by Lactobacillus plantarum SG-053, using response surface methodology (RSM). By single factor testing, the optimal conditions were identified as an inoculum concentration of 1%(v/v), an MLE concentration of 3°Bx, and no agitation. Based on a Plackett-Burman design, the following factors were considered to majorly affect the DNJ content in the MLE fermentation product: the initial pH, fermentation temperature, and fermentation time. By response surface methodology, the optimal conditions for MLE fermentation was found to have an initial pH of 5.5, a fermentation temperature of 31.9oC, and a fermentation time of 34 h. Under these optimal fermentation conditions, the DNJ content in MLE increased 3.59 times, or from 23.85 to 85.54 μg/mL.

To stabilize the supply of kimchi by extending the storage period of spring kimchi cabbage, this study manufactured kimchi from spring kimchi cabbage under varying storage conditions and periods, and analyzed their quality and sensory characteristics following the maturing period. Trimming loss was lowest in the group of plasma+reverse direction+predrying+ HDPE film processing. The salting yield of spring kimchi cabbage stored for 12 weeks was lower than that of spring kimchi cabbage stored for 6 weeks, and the kimchi yield was low in the pre-treatment group of spring kimchi cabbage stored for 12 weeks. The firmness was slightly different according to the storage period from one month of maturation. From the perspective of pH and acidity, the maturation in the reverse direction+pre-drying+HDPE film processing group was slower than that in the normal group (<0.05). In the sensory evaluation, the preference was increased in the low temperature storage processing group as the maturation period was increased (<0.05).

배추김치 제조 후 익힘 시간 및 김치 냉장고 저장 기간에 따른 김치의 위 암세포 증식 억제 효능 변화를 측정해 본 결과, 저장 30일 김치 시료 기준으로 익힘 과정을 거치지 않은 S0h 시료에 비하여 46시간의 익힘 과정을 거친 S46h 시료의 효능이 가장 우수하였고, 이어서 S47h, S48h 시료의 효능이 우수하였다. 그리고 S0h 경우는 상대적으로 암세포 증식 억제 효능이 가장 약하였다. 이는 적정 발효에 따른 발효 대사산물, 그리고 유산균 속 및 종 변화에 기인한 결과로 판단되며, 항암 효능 보유물질로 알려진 GABA의 농도와도 연관이 있을 수 있음을 제안해 주고 있다. 김치는 다양한 재료 유래의 기능성 물질, 대사산물 및 유산균을 보유하고 있는 발효식품이다. 따라서 본 연구는 김치제조 후 최적의 숙성 시간과 저장 기간을 선택하면 항암 기능성이 증진된 김치를 섭취할 수 있는 것을 제안해 주고 있다.

고 함량 이소플라본 생산을 위한 대두의 침지, 발아조건 및 청국장 발효 최적조건을 찾기 위해 반응표면분석법을 사용하였다. 대두의 침지와 발아조건은 대두를 25.6oC에서 7 hr 침지 후 29.1oC에서 42.4 hr 발아 시 이소플라본 함량이 가장 높게 측정이 되었다. 또한 고함량 이소플라본을 얻기 위한 청국장 발효 최적 조건은 온도 39.96oC, 접종량 1.32%, 42.4 hr 이었다. 최적조건에서의 이소플라본 함량은 2,544 ppm으로 대조구(1,960 ppm)보다 약 1.3 배 향상되었다.

본 연구에서는 겉보리를 고체 기질로 사용하여 액체발효(LSF)와 고 체발효(SSF)를 수행하였으며, 또한 겉보리의 발아(germination) 에 따른 SSF 및 A. oryzae NIBRFGC000501965와 A. pullulans KCCM60122의 혼합발효를 통해 효소 및 β-glucan 생산에 대한 고체발효 연구를 수행하였다. 이러한 연구결과들은 기존의 고체발 효법에서 효소 및 β-glucan 생산에 있어 효율적인 발효공정의 기 초자료로 유용한 정보를 제공할 것으로 판단된다.

건강음료로서 품질이 우수한 막걸리 제조를 위하여 발효 온도와 시간을 달리하여 제조한 막걸리의 품질특성과 biogenic amines(BAs)의 생성 및 생리활성을 비교 검토한 결과는 다음과 같다. 발효 중 pH는 3.96~4.36이었으며, 총산 은 발효온도와 기간에 비례하여 증가하였다. 알코올 함유 량은 발효 5일째에 9.0~9.8% 최대치를 보였으며, 총 페놀화 합물의 함량도 25℃, 발효 5일째에 3.01±0.07 mg/g으로 가 장 높았다. 유기산의 함량은 주로 lactic acid이었으며, 온도 의 상승 및 발효기간에 비례하여 증가하였다. Biogenic amines(BAs)은 주로 tryptamine과 putrecine이었으며, tyramine은 발효 7일째에 20, 25 및 30℃에서 각각 6.91과 11.70 및 15.63 mg/mL이 생성되었다. DPPH와 FRAP assay 에 의한 막걸리 추출물의 항산화효과는 25℃>20℃>30℃의 순이었으며, ABTS assay에 의한 항산화효과는 발효온도에 관계없이 DPPH와 FRAP assay 보다 비교적 높은 활성을 나타내었다. α-Amylase 저해활성은 1 mg/mL 처리하였을 때 30℃에서는 3, 5 및 7일차에 각각 67.99±0.11, 73.64±0.43 및 75.51±0.26%로 발효온도와 기간에 비례하여 활성이 증 가하는 경향이었다. 지방전구세포의 lipid droplet 형성 억제 활성은 25℃에서 5일간 발효하였을 때, 활성이 가장 좋았다. 위와 같이 막걸리의 발효조건별 시험 결과로 볼 때, 막걸리 의 최적 발효조건은 25℃에서 5일간 발효하였을 때 가장 품질이 우수한 막걸리를 제조할 수 있을 것으로 판단되 었다.

Central composite design along with response surface methodology (RSM) was applied to improve the fermentation process in onion (Allium cepa) wine production. The effects of different fermentation parameters (time, temperature, and initial sugar content) were found to be significant with respect to the physicochemical and sensory properties of wine. The maximum score for the alcoholic content was obtained at 29.27℃ fermentation temperature, 103.43 h fermentation time, and 27.52 °Brix initial sugar content. The maximum score for overall palatability was obtained at 39.27℃ fermentation temperature, 57.28 h fermentation time, and 22.14 °Brix initial sugar content. The coefficients of determination (R2) were 0.9620 and 0.9060 for alcoholic content and overall palatability, respectively. The ranges of the optimum fermentation conditions (28~32℃, 80~90 hr, and 20~25 °Brix) were obtained by superimposing the response surfaces with regard to the alcoholic content and overall palatability of onion wine.

본 연구에서는 누룩 첨가량을 달리하여 현미탁주를 제조 하고 이를 이용한 현미식초[교반배양(A) 및 정치배양(S)]의 품질 특성을 조사하였다. 누룩 첨가량에 따른 알코올 함량 은 누룩 첨가량이 많을수록 높게 나타났으며 누룩 30% (w/w) 이상 첨가구에서는 약 13.5%로 큰 차이가 없었다. 이를 이용한 교반 및 정치배양 현미식초의 품질특성을 비교한 결과, 교반배양(A)에서 적정산도는 발효 종료 후 CVA에서 5.97%로 가장 높았으며, 정치배양

복어식해(GLS), 가자미식해(FLS), 우럭식해(GAS) 및 골뱅이식해(WHS)의 발효 및 저장 중 미생물수의 변화와 관능적 품질을 평가하였다. 발효는 에서 4일간 행하였으며 저장은 에서 20일간 행하였다. 발효 저장 중 일반세균은 4일 동안 에서 저온 숙성시킨 후, 로 이동시켜서 변온저장 하면서 미생물의 변화를 조사하였다. 일반세균수 조사에서 20일째 복어식해와 참가자미식해는 이었으며, 우럭식해는 , 골뱅이식해는 까지 증식하였다. 유산균수는

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10 for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15 for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.