연구논문 : Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구

신배근 ( Bae Keun Shin ),강선아 ( Suna Kang ),한정인 ( Jung In Han ),박선민 ( Sunmin Park ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.3

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

Repeated-batch fermentations of xylose and glucose–xylose mixtures using a respiration-deficient <i>Saccharomyces cerevisiae</i> engineered for xylose metabolism

Kim, Soo Rin,Lee, Ki-Sung,Choi, Jin-Ho,Ha, Suk-Jin,Kweon, Dae-Hyuk,Seo, Jin-Ho,Jin, Yong-Su Elsevier 2010 Journal of biotechnology Vol.150 No.3

<P><B>Abstract</B></P><P>Xylose-fermenting <I>Saccharomyces</I> strains are needed for commercialization of ethanol production from lignocellulosic biomass. Engineered <I>Saccharomyces cerevisiae</I> strains expressing <I>XYL1</I>, <I>XYL2</I> and <I>XYL3</I> from <I>Pichia stipitis</I>, however, utilize xylose in an oxidative manner, which results in significantly lower ethanol yields from xylose as compared to glucose. As such, we hypothesized that reconfiguration of xylose metabolism from oxidative into fermentative manner might lead to efficient ethanol production from xylose. To this end, we generated a respiration-deficient (RD) mutant in order to enforce engineered <I>S. cerevisiae</I> to utilize xylose only through fermentative metabolic routes. Three different repeated-batch fermentations were performed to characterize characteristics of the respiration-deficient mutant. When fermenting glucose as a sole carbon source, the RD mutant exhibited near theoretical ethanol yields (0.46gg<SUP>−1</SUP>) during repeated-batch fermentations by recycling the cells. As the repeated-batch fermentation progressed, the volumetric ethanol productivity increased (from 7.5 to 8.3gL<SUP>−1</SUP>h<SUP>−1</SUP>) because of the increased biomass from previous cultures. On the contrary, the mutant showed decreasing volumetric ethanol productivities during the repeated-batch fermentations using xylose as sole carbon source (from 0.4 to 0.3gL<SUP>−1</SUP>h<SUP>−1</SUP>). The mutant did not grow on xylose and lost fermenting ability gradually, indicating that the RD mutant cannot maintain a good fermenting ability on xylose as a sole carbon source. However, the RD mutant was capable of fermenting a mixture of glucose and xylose with stable yields (0.35gg<SUP>−1</SUP>) and productivities (0.52gL<SUP>−1</SUP>h<SUP>−1</SUP>) during the repeated-batch fermentation. In addition, ethanol yields from xylose during the mixed sugar fermentation (0.30gg<SUP>−1</SUP>) were higher than ethanol yields from xylose as a sole carbon source (0.21gg<SUP>−1</SUP>). These results suggest that a strategy for increasing ethanol yield through respiration-deficiency can be applied for the fermentation of lignocellulosic hydrolyzates containing glucose and xylose.</P>

Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성

최준수,최규택,김찬우,이새벽,박희동 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.5

Jerusalem artichoke (JA, Helianthus tuberosus L.) is a promising functional food material. JA consists of inulin and fructo-oligosaccharide which are indigestible carbohydrates in human. Previous research has develop various food products supplemented with JA, however no studies have involved yakju (Korean traditional rice wine) using JA because Saccharomyces cerevisiae cannot utilize inulin. We isolated several inulin-degrading non-Saccharomyces yeasts using nuruk (a traditional Korean fermentation starter). The isolate with the highest inulinase activity was Wickerhamomyces anomalus JS01 with 538.14 Unit/mL after 72 hours of incubation. To identify whether the inulin-degrading non-Saccharomyces yeast could improve yakju quality, W. anomalus JS01 and S. cerevisiae KMBL7001 were co-fermented to produce yakju supplemented with JA. We investigated the fermentation characteristics. At the completion of the fermentation process, the yakju co-fermented with W. anomalus JS01 and S. cerevisiae KMBL7001 (co- fermented yakju) had similar fermentation characteristics including pH, reducing sugar, alcohol, and organic acid contents compared to yakju fermented with S. cerevisiae KMBL7001 (control yakju). Moreover, co-fermented yakju had higher total amino acid contents compared with the control yakju. The W. anomalus JS01 digested some inulin into fructose which was fermented. Conversely, the control wine did not ferment any inulin during fermentation. As a result of the sensory evaluation, the co-fermented yakju obtained higher scores in all the sensory categories, suggesting that supplementing with JA and utilizing inulin-degrading yeast could improve yakju quality.

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

Seong Yeong Kim 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.3

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 10<SUP>9</SUP> CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 10<SUP>8</SUP> CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, P<0.05), and protein contents (160.06 μg/mL, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments (854.16∼895.07 μg/mL), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

The Screening of Fermented Medicinal Herbs to Identify Those with Anti-inflammatory Properties

심봉암,라제현,김진주,정승기 대한한방내과학회 2009 大韓韓方內科學會誌 Vol.30 No.1

Objectives : Consumption of fermented foods has been known to alleviate some of the symptoms of atopy, may limit allergy development, and there are also many medicinal herbs proved to be effective for immunologically mediated diseases. In this study, we introduced modern zymology to ferment some herbs to see if fermentation has the possibility of increasing the anti-inflammatory effects of medicinal herbs. Interleukin-4 (IL-4) and interferon-gamma (INF-γ) have been demonstrated to be the main factors in the pathology of allergic diseases. Methods : We measured the levels of IL-4 and INF-γ on concanavalin A-induced BALB/c mice spleen cells, which were treated by fermented and unfermented herbs subsequently. We then compared the fermented groups with unfermented groups to see if the anti-inflammatory effects of the herbs were influenced by fermentation. Results and Conclusions : Our results showed that fermentation had the potential to increase the anti-inflammatory effects of some medicinal herbs, and Astragalus membranaceus and Salvia miltiorrhiza would be the most suitable medicinal herbs for fermentation among the herbs in this study. Objectives : Consumption of fermented foods has been known to alleviate some of the symptoms of atopy, may limit allergy development, and there are also many medicinal herbs proved to be effective for immunologically mediated diseases. In this study, we introduced modern zymology to ferment some herbs to see if fermentation has the possibility of increasing the anti-inflammatory effects of medicinal herbs. Interleukin-4 (IL-4) and interferon-gamma (INF-γ) have been demonstrated to be the main factors in the pathology of allergic diseases. Methods : We measured the levels of IL-4 and INF-γ on concanavalin A-induced BALB/c mice spleen cells, which were treated by fermented and unfermented herbs subsequently. We then compared the fermented groups with unfermented groups to see if the anti-inflammatory effects of the herbs were influenced by fermentation. Results and Conclusions : Our results showed that fermentation had the potential to increase the anti-inflammatory effects of some medicinal herbs, and Astragalus membranaceus and Salvia miltiorrhiza would be the most suitable medicinal herbs for fermentation among the herbs in this study.

Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구

신배근,강선아,한정인,박선민 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.3

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

김성영 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.3

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 109 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 108 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, P<0.05), and protein contents (160.06 μg/mL, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments (854.16∼895.07 μg/mL), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

Kim, Seong Yeong The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.3

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성

류은혜,채규서,권지웅 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study assessed the feasibility of fermented beverage production using concentrated mulberry juice and five lactic acid bacteria that were newly isolated from mulberry and elderberry. Methods: For fermentation, mulberry concentrate was diluted and new strains were inoculated and fermented for 24 hr. The pH, acidity, sugar content, and viable cell count of the fermentation broth were measured, and the organic acid and free sugar levels were analyzed. The antioxidant activity of the fermentation broth was analyzed based on the DPPH and ABTS radical scavenging activities. Results: In the diluted mulberry juice, the pH decreased from 4.33±0.13-4.40±0.08 to 3.51±0.06-3.77±0.12 after fermentation and the total acidity increased from 0.47±0.03-0.51±0.08% to 0.93±0.10-1.31±0.23% after fermentation. In addition, the sugar content slightly decreased slightly with fermentation at 9.8°Brix. The number of viable cells rapidly increased rapidly from 8.09±0.18-8.27±0.15 to 11.14±0.42-13.61±0.79 log CFU/mL after 24 hr fermentation. During diluted mulberry juice fermentation, a large amount of lactic acid was produced by the inoculated bacteria. Leuconostoc mesenteroides GBL48 showed the highest lactic acid production ability with fermented mulberry juice having a lactic acid concentration of 10.06±0.09 mg/mL, whereas Leuconostoc mesenteroides GBL14 showed the lowest lactic acid production ability. On the other hand, the latter strain had excellent acetic acid production ability and a higher glucose and fructose utilization rate than that of the other bacteria. The total polyphenol, total flavonoid, and total anthocyanin contents decreased with fermentation, and the DPPH and ABTS radical-scavenging activity also decreased slightly. Conclusion: These results suggest that the five strains isolated from berries can successfully produce lactic acid to induce fermentation but their antioxidant activity did not increase. Therefore, it is necessary to explore methods to improve the antioxidant activity of the bacterial strains by modifying the fermentation conditions and their characteristics to examine the potential of their application as a functional beverage.

발효 화장품의 인식 및 한방 화장품과의 만족도 비교 연구

이미선,리순화 한국피부과학연구원 2010 대한피부미용학회지 Vol.8 No.3

본 연구는 발효 화장품에 대한 인식과 개선점을 알아보고, 한방 화장품과의 만족도를 비교함으로써 발효 화장품의 현시점을 알아보고자 서울, 경기도에 거주하는 발효 화장품 사용자 134명과 한방 화장품 사용자 107명, 총 241명을 대상으로 설문을 진행하였다. 발효 화장품의 재사용 구입 의사에 관하여 발효 화장품 사용자 90% 이상이 재 구매 하겠다고 응답했고, 한방 화장품 사용자 역시 50% 이상이 발효화장품 구매 의사를 나타냈으며 인식조사 결과에서 발효 화장품 사용자 31%와 한방 화장품 사용자 30%는 발효 화장품을 인공 화학성분이 들어가지 않은 화장품으로 인식하고 있었다. 화장품 사용자 만족도 비교 결과에서는 발효 화장품 사용자 41%가 에센스 제품에 가장 만족하였고, 한방 화장품 사용자는 36%가 영양크림에 가장 만족하는 것으로 나타났다. 발효 화장품의 개선점을 조사한 결과 발효, 한방 화장품 사용자 모두 브랜드력 강화와 가격의 저렴화를 높게 응답하였다. 연구 결과, 발효 화장품이 화장품 시장에 자리매김할 경쟁력을 가지고 있다고 판단되며, 중년층 이상의 고객을 확보하는 프로그램이 개설되어야 하며, 발효 화장품을 개발 시 크림류 제품의 만족도를 높이는데 중점을 두어야 한다고 사료된다. As 3 out of the 5 most healthy foods in the world have turned out to be fermented food, people from all around the world are taking note of fermentation. Even in the cosmetics industry, fermented cosmetics have been more and more increasingly introduced, creating a market emphasizing the positive image that the healthy fermented substances are environment-friendly and that it also aids skin health. The subject of research was set as 134 fermented cosmetics users, 107 'Korean Medicine Herb' cosmetics users, a total of 241 individuals who live in Seoul and Gyeonggi-do. The research method was through surveys. The research results are the following. The research results on the perception of fermented cosmetics shown that both users of fermented and 'Korean Medicine Herb' cosmetics knew fermented cosmetics as cosmetics that doesn't use artificial chemical substances. The source of information about fermented cosmetics was salesmen for both users of fermented and 'Korean Medicine Herb' cosmetics. The results of the satisfaction level comparison has shown that users of fermented cosmetics were satisfied the most with essence products while the users of 'Korean Medicine Herb' cosmetics were satisfied most with skin food(nourishing cream) products. In the product quality comparison research, users who have responded that they couldn't really see the difference between fermented and Korean Medicine Herb cosmetics have taken up the largest proportion. Also, it has shown that there were many cases, domestically, where users of general cosmetics switched to fermented cosmetics. Some criteria for improvement were, enhancing brand quality and lowering prices for both types of cosmetics. Survey asking whether if the customers will continue using the product showed 90% positive for fermented cosmetics and 50% for 'Korean Medicine Herb' cosmetics. These research results tell us that fermented cosmetics have sufficient competitiveness to position itself in the cosmetics market. It is hoped that the brand's position will be strengthened soon and that this research can be used as basic information for the expansion and promotion of fermented cosmetics market.