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.

The senior dog population (ages 7+) is increasing worldwide because of a larger interest in the health of companion dogs. In this study, we aimed to develop dog foods via fermentation to address the nutritional needs of senior dogs. The dog food ingredients were fermented with candidates of starter culture and then the fermentation efficiency was compared using pH and ammonia nitrogen for selection of optimum strains. The fermentation was carried out with a moisture content of 60% and starter culture of 1.0×107 cfu/g at 3 7℃ for 24 h. And there were manufactured pre- and post-senior dog foods (treatments) including fermented rice, fermented pinto bean, and fermented soybean meal and it compared with non-fermented dog foods (controls) on fermentation characteristics, in vitro dry matter and crude protein digestibility, and palatability. As results of this study, fermentation efficiency was higher when rice or wheat was inoculated with Lactobacillus brevis (ΔpH; -2.74 ~ -2.94) and meat and bone meal with Lactobacillus reuteri (ΔNH3-N conc.; 4.29 g/L). The ammonia nitrogen level, total volatile fatty acid content, in vitro dry matter and crude protein digestibility of L. brevis-fermented dog food were significantly greater than those of non-fermented dog food (p<0.05). Further, in case of palatability tests, fermented foods tended to have higher palatability compared to non-fermented foods, and no negative effect was observed in fermented foods. These results suggest that fermented food is suitable for senior dogs and could help to maintain adult dog health.

음식폐기물 산발효액 내 존재하는 유기산은 산업 원료로 가치가 있으나 분리 비용이 높은 문제점이 있다. 본 연구에서는 저에너지 유기산분리를 위해 전기투석공정에서 산발효액 내 유기산의 이동현상과 운전조건 (전압, 희석율, pH) 간의 상관관계를 연구하였다. 아세트산과 부틸산으로 주로 구성된 음식물 산발효액 원액 (COD 기준 유기산 67.3 %) 을 실험실 규모 전기투석기를 사용하여 분리전압을 5 V ~ 12 V로 변화시켰을 때, 분리전압 8 V에서 최대 유기산 회수율 (COD 기준 89.4 %, 순도 86.8 %) 을 보였으며, 이 때 분리에 사용된 에너지는 0.286 kWh/kg-COD of VFAs로 나타났다. 전기투석과정에서 분자량 차이에 따른 유기산 간의 이동현상 차이는 발견되지 않았다.

Curcuma, which is well known for its characteristic flavor, was fermented with lactic acid bacteria from kimchi, andthe taste and biological activities were examined in order to investigate its use as a health food ingredient. Althoughthe general composition of the fermented curcuma was similar regardless of lactic acid bacteria used for fermenta-tion, the overall acceptability of the curcuma fermented with Lactobacillus plantarum (CLp) was better than that ofthe other samples. Taste sensing tests showed that the higher overall acceptability of CLp stemmed from an increasein umami and sourness and a decrease in astringency with CLp. There were no statistical differences in curcumincontent, DPPH radical scavenging activities, and hydroxyl radical scavenging activities among the curcuma samples;however, CLpe, an extract of CLp, revealed dose dependent inhibition on the production of PG-E2 from RAW cells.Consequently, CLpe may be suitable for use in processed foods in order to provide health benefits without loweringtheir sensory qualities.

In this study, characteristics and immuno-modulatory effects of Weissella cibaria JW15 isolated from Kimchi, traditional Korean fermented food, were examined for investigation of the capacity of potentially probiotic strains. We measured acid, bile, and heat tolerance, adhesive properties to intestinal epithelial cells, and inhibitory activity against pathogens. JW15 could survive at pH 3.0 for 2 hr, but not at pH 2.0. JW15 also showed tolerance to 0.3% oxgall bile salt, and heat tolerance at 70°C and 80°C for 5 min, respectively. Adhesive ability to Caco-2 cells was similar to that of Lactobacillus rhamnosus GG (LGG), a well-known commercial probiotic. JW15 exhibited antimicrobial activities to pathogenic bacteria such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enteritidis. The immuno-modulatory effects of JW15 were compared with those of LGG, a well-known immune enhancer. For analysis, production of nitric oxide (NO), NF-κB (Nuclear factor κB), Interleukin-1β (IL-1β), and tumor necrosis factor-α (TNF-α) was measured. The concentration of NO induced by JW15 was higher than that by LGG at low concentration (1 × 107 cfu/mL). Low and high (5 × 107 CFU/mL) concentration of JW15 induced statistically higher production of NF-κB, IL-1β, and TNF-α than that produced by LGG, respectively. In conclusion, Weissella cibaria JW15 had ability as a probiotic strain, including acid, bile, and heat tolerance, adhesive properties to intestinal epithelial cells, and inhibitory activity against pathogens. In addition, JW15 showed better immuno-modulatory effects than LGG when NO, NF-κB, IL-1β, and TNF-α were measured. According to these results, the characteristics and immunomodulating activity of Weissella cibaria JW15 are suitable for consideration as a potential probiotic.

김치 및 젓갈 등의 150여 전통 발효 식품을 시료로 하여 protease 활성을 갖는 유산균을 분리한 결과, 24 U/mgcrude protein의 높은 활성을 갖는 젖산균 BV-26 균주을 분리하였다. API 50CHL kit를 이용하여 BV-26 균주의 당 이용성을 분석하고 16S rRNA 염기서열(99.9% 상동성)을 비교한 결과, 분리된 균주를 L. plantarum BV-26으로 표기하였다. L. plantarum BV-26의 생장과 protease 활성 변화를 MRS 배지를 이용하여 측정한 결과, L. plantarum BV-26의 생장은 배양 6시간 이후 활발하게 진행되어 18시간에 최고의 균체 농도를 보였으며, protease 활성은 배양 후 12시간부터 생성되기 시작하여 16시간에서 최고의 활성을 나타내는 것으로 확인되었다. 따라서 본 연구에서 분리된 L. plantarum BV-26을 동물사료의 발효용 스타터로 이용할 경우 유산균이 갖는 유익한 장점 및 안전성을 확보할 수 있을 뿐만 아니라, 특히 대두박의 발효시 사료의 영양적 가치를 높일 수 있을 것으로 기대된다.

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and 2-test. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 1.8~5.3%(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 2.6~27.3(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

Human intestinal flora is very diverse; with lactic acid bacteria (LAB) existing as part of the most vital gut microbes that improve host health. The application of LAB as a whole organism or its metabolite in the case of probiotic and bacteriocin respectively is extensive. Thus, the need to always bio-prospect for newer strains of LAB is essential. This study focused on isolating LAB from kunun-zaki and kindirmo, a fermented non-alcoholic beverage of non-dairy and dairy sources respectively, explored their physiological and biochemical properties, antibiotics sensitivity pattern and identified based on their 16S rRNA sequencing. A total of eighty isolates were selected sixty-six from kunun-zaki and fourteen from kindirmo in which 93.7% were bacilli and 6.3% were spherical in shape having 68.75% and 30% homofermentative and heterofermentative pathway respectively. All isolates have the ability to utilize glucose to produce lactic acid while their tolerance to pH 3 and salt concentration at 2%, 4% and 6.5% varied widely. Thirty-four isolates based on their physiological and biochemical properties were selected for molecular identification to ascertain their genera and species. Limosilactobacillus fermentum (68%); Lactiplantibacillus plantarum (6%) and Weissella confusa (3%) were confirmed species isolated. Thus, it was concluded that traditional fermented foods such as kunun-zaki and kindirmo are a good source to bio-prospect for LAB for product development, starter culture and probiotic study.

In this study, thirty-eight lactic acid bacteria (LAB) strains were isolated from Kimchi (Korean traditional fermented food) and screened for probiotic characterization in a series of in vitro tests, including resistance to low pH, tolerance to bile salts, hydrophobicity, antibiotic resistance and antioxidant activity. Firstly, twenty-two strains displayed survival in acid and bile passage conditions. Secondly, the strains KCCP 11349 and KCCP 11356 were observed to have high cell surface hydrophobicity with 63.9 and 98.8 %, respectively. Functionality of these potential probiotic isolates was supported by their antioxidant activity. Altogether, the strain KCCP 11349 showed characteristics similar to or even better than reference strain Lactobacillus rhamnosus GG. Finally, 16S rRNA gene sequencing was conducted to identify potential probiotic strains and KCCP 11349 was identified as Lactobacillus plantarum subsp. plantarum.

The objective of this study was to select yogurt starter from Korean traditional fermented foods. The 2 strains (KM24, KM32) among 50 strains of isolated lactic acid bacteria selected as starter based on milk clotting ability, antimicrobial activity against various pathogens, tolerance in artificial gastric and bile juice and growth in 10 % skimmed milk. The strains were identified as Lacobacillus plantarum (KM32) and Pediococcus pentosacesus (KM24) by 16S rRNA gene sequencing. Viable cell number of yogurt fermented with mixed strains (KM24 and KM32) was 9.66 log CFU/mL after fermentation for 48 h and maintained 109 CFU/mL during fermentation for 72 h at 37℃. The pH and titratable acidity of mixed cultured yogurt were 4.25% and 0.83% after fermentation for 48 h at 37℃, respectively. The physico-chemical characteristics of mixed cultured yogurt after fermentation for 48 h were 38.45 μg/mL (polyphenol content), 48.57% (DPPH radical scavenging activity) and 465.40 cp (viscosity), respectively. The mixed cultured yogurt maintained 109 CFU/mL of lactic acid bacteria during storage 10 days at 4℃. The viable cell number of yogurt prepared with mixed culture(KM32+KM24) maintained higher and than that of control (L. casei) during storage. These results indicated the potential use of selected strains (KM32+KM24) isolated from kimchi as a yogurt starter with strong acid tolerance and probiotics properties.

전통발효식품으로부터 분리한 발효능이 우수한 미생물과 기능성이 밝혀진 농특산 향토자원을 활용한 새로운 기능성 장류를 개발하고자 하였다. 꾸지뽕 열매를 A. oryzae koji, Lactobacillus 6종 및 Bacillus 2종에 대하여 발효시킨 결과, B. licheniformis SCDB 1234 균주가 kaempferol 함량을 9.54μg/g에서 217.04μg/g을 약 22배 증강시켜 최종 발효균주로 선발되었다. 꾸지뽕 열매를 선발균주를 활용하여 발효한 발효물 20배 희석액의 DPPH 항산화 활성은 대조구인 BHA, BHT의 92~99 ppm 농도와 유사한 활성을 보였고, tyrosinase 저해 활성도 arbutin이나 kojic acid의 95 ppm과 90 ppm과 같은 높은 저해 활성을 보였다. 꾸지뽕 열매 발효물을 첨가한 된장을 개발하여 유기산, 유리당 및 유리 아미노산을 분석하였다. 전반적으로 꾸지뽕 열매 발효물을 첨가하지 않은 장류와 유의적인 차이점을 보이진 않았다. 꾸지뽕 열매 발효물과 개발한 된장의 pancreatic lipase 저해활성을 측정하였다. 발효물의 경우에는 발효전보다 발효후에 더 높은 80% 이상의 높은 저해능을 보여주었다. 개발한 된장은 숙성전 된장이 숙성후 된장에 비해 더 높은 저해능을 보여주었다. 항당뇨 효과로 AGI활성을 분석한 결과, 꾸지뽕 열매는 발효전보다 발효후에 활성이 높게 측정되었고, 꾸지뽕 열매 발효액 10%를 첨가한 숙성전 된장의 AGI활성은 84.89±0.08%, 숙성후 된장은 91.25±0.04%를 나타내었다. 결론적으로 꾸지뽕 열매의 발효물의 생리활성 및 항산화 활성은 발효를 통하여 상승함을 보여주었고, 새로운 건강기능성 식품 개발에 활용가능성이 높은 잠재적 소재임을 보여준다.

Although antioxidant activities of Korean traditional fermented foods were reported by many researchers, study on antioxidant activity of microorganism originated from Korean traditional fermented foods was little. Therefore, we improved condition for antioxidant production by a bacterium isolated from home-made Chungkookjang. We selected a bacterial strain, which showed the highest antioxidative activity, from Chungkookjang and then named GJ. The selected GJ strain was identified as Bacillus methylotrophicus by alignment data of 16S rRNA gene nucleotide sequences. Improved medium compositions for DPPH radical scavenging activity were 0.25% sucrose, 1% peptone, 0.01% MgSO4·7H2O and initial pH 6.5, respectively. Optimal culture conditions were 30℃, 200 rpm and 4% inoculum volume, respectively. In improved conditions, DPPH radical scavenging activity of GJ reached to 91% in a short time. The strain GJ also possessed ACE inhibition and other antioxidative activities; ACE inhibition activity (49.4%), ABTS radical scavenging activity (99.8%), metal chelating activity (67.9%), SOD-like activity (36.5%) and reducing power (A700 = 5.982) were observed, respectively. Therefore, our results suggest that B. methylotrophicus GJ strain may be potential candidate for functional foods, cosmetic products for anti-aging and medicine for diseases caused by oxidative stress.

10년 이상 자연 발효된 콩 발효 식품에서 희귀 이소플라본 성분인 7, 8, 4'-trihydroxyisoflavone을 분리하였고, 분리된 성분의 항산화 효과를 비효소적인 방법으로는 DPPH 법을, 효소적인 방법으로는 xanthine oxidase법을 이용하여 확인하였다. 그 결과 7, 8, 4'-trihydroxyisoflavone는 농도 의존적으로 비타민 C와 유사한 DPPH 라디칼 소거 효능을 가지고 있음을 보여주었고 6.6 ± 0.4 μM 농도에서 xanthine oxidase에서 생성된 superoxide 라디칼을 50 % 수준까지 낮춤을 보여주었다. 또한, 이 희귀 이소플라본 성분은 UVB로 유도된 MMP-1의 생성을 초기 수준으로 억제하는 것으로 나타나 피부 노화 억제에 유용한 성분임을 확인할 수 있었다.

기호성과 품질성이 우수한 전통부각을 개발하기 위하여 천연색소 함유 농산물과 유산균을 이용한 발효약초부각의 공정개발과 그 품질특성을 조사하였다. 약초부각의 탈유율은 정치 3.5%나 타봉 8.9%에 비하여 원심력이 약 37.6%로서 효과적이었다(p에서 0.97로 가장 높게 나타났다(p에서 녹차가 83.84%로 가장 높았으며, 다음으로 울금 39.48%, 흑미 28.45%와 복분자 22.25% 순이었다(p로 7일간 고온저장한 녹차와 복분자 발효약초부각