Fermented Food Science Division

NAAS, South Korea

Fermented Food Science Division

NAAS, South Korea

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Choi J.-S.,Fermented Food Science Division | Jung S.-T.,Fermented Food Science Division | Choi J.-H.,Fermented Food Science Division | Choi H.-S.,Fermented Food Science Division | And 2 more authors.
Korean Journal of Microbiology and Biotechnology | Year: 2012

Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5-15% (w/v) wheat bran and 48-72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and 25°C) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174. © The Korean Society for Microbiology and Biotechnology.


Cheong S.R.,Kyung Hee University | Kim R.,Kyung Hee University | Park Y.K.,Kyung Hee University | Baek S.Y.,Fermented Food Science Division | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

The study aimed to investigate the anti-obesity effects of 1% Rhus verniciflua vinegar (RV) supplementation in high-fat-diet (60% fat)-induced obese rats. A total of 50 4-wk-old male Sprague-Dawley rats were fed normal chow diet or maintained on high-fat diet (HFD) for 12 weeks to induce obesity and were then randomized into five groups as follows: normal diet+ultra-pure water (CON), HFD+ultra-pure water (OB-DW), HFD+1% acetic acid (OBAA), HFD+1% RV (OB-RV), and HFD+0.1% caffeine (OB-CF). AA was used as a control for RV, and caffeine was used as a positive control due to its weight reducing effect. After 2 months, body weight, organ and adipose tissue weights, serum lipids, hepatic lipids, adipocyte size, and cell number per spot level were analyzed. As a result, food efficiency ratio, abdominal adipose tissue weight, serum levels of total cholesterol, triacylglycerol, free fatty acids, coronary artery index, and fecal lipid were significantly reduced in the RV treatment group. In this study, we found that dietary RV improved obesity by increasing lipid excretion and reducing lipogenesis. These results suggest that RV has potential as a functional anti-obesity food. © 2015, Korean Society of Food Science and Nutrition. All rights reserved.


Baek C.-H.,Fermented Food Science Division | Baek S.-Y.,Fermented Food Science Division | Lee S.H.,Fermented Food Science Division | Kang J.-E.,Fermented Food Science Division | And 3 more authors.
Microbiology and Biotechnology Letters | Year: 2015

Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30°C and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively. © 2015 The Korean Society for Microbiology and Biotechnology.


Baek C.-H.,Fermented Food Science Division | Choi J.-H.,Fermented Food Science Division | Choi H.S.,Fermented Food Science Division | Jeong S.-T.,Fermented Food Science Division | And 3 more authors.
Korean Journal of Microbiology and Biotechnology | Year: 2013

In this study we investigated the possibility of preparing brewed brown rice makgeolli, a traditional Korean rice wine, under diverse conditions. For this purpose the physicochemical characteristics of makgeolli brewed at different temperatures, utilizing a variety of nuruks, the traditional Korean fermentation agent, were studied. The alcohol content was seen to be highest when brewing occurred at 30°C, with the nuruk TH producing 16.2%. At 20°CTN produced 14.1% alcohol content. The alcohol content was therefore higher, by about 2%, for 30°C fermentations than 20°C fermentations. Similarly, saccharifying activity was influenced by temperature and sugar content, with a higher activity seen at 30°C than at 20°C. As the fermentations progressed acidification petered out, with titratable acidity being 0.50-0.67% in all end samples. On the Hunter L, a, b scale; the a value decreased slightly, while the b value increased steadily during the fermentation process. Measurements of total organic acids were highest at 30°C, with the nuruk AK, at about 550 mg%. The content of citric acid was the highest at 30°C, being 230-310 mg% in all samples. However, more lactic acid was detected at 20°C than at 30°C. Total free amino acid was highest at 30°C, with TN at 8,605 μg/ml, AK at 6,083 μg/ml, and RJ at 2,381 μg/ml. Total free amino acid and essential amino acid was shown to be higher at 30°C than at 20°C. The bioactive substance γ-aminobutyric acid was also higher at 30°C, with TN at 223 μg/ml. From all of these results, we surmise that brown rice makgeolli manufacturing conditions are optimal at 30°C fermentation temperatures and using the nuruk TN for brewing vinegar. In addition, the nuruk used clearly affects the quality of brown rice makgeolli and an appropriate method to determine the best nuruk for various purposes should be pursued. ©2013, The Korean Society for Microbiology and Biotechnology.


Bal J.,Chonbuk National University | Yun S.-H.,Chonbuk National University | Song H.-Y.,Wonkwang University | Yeo S.-H.,Fermented Food Science Division | And 3 more authors.
Journal of Microbiology | Year: 2014

The growing popularity of traditional Korean alcoholic beverages has led to a demand for quality enhancement of the traditional starter culture nuruk, which consists primarily of wheat. Therefore, this study focused on mycoflora characterization and the temporal variations in traditional wheat-based nuruks fermented at two representative traditional temperature conditions for 30 days. Nuruk A was fermented at a constant temperature of 36°C for 30 days and nuruk B was fermented at a high initial temperature of 45°C for 10 days followed by 35°C for 20 days. The average mycoflora load in the two different nuruk conditions did not vary significantly between the 0 and 30 day cultures, and a maximum load of 8.39 log CFU/g was observed for nuruk A on culture day 3 and 7.87 log CFU/g for nuruk B on culture day 30. Within two samples, pH was negatively correlated with temporal changes in mycoflora load. The pH of nuruk A was significantly lower than that of nuruk B at all of the time points evaluated. Culture-dependent characterization led to the identification of 55 fungal isolates belonging to 9 genera and 15 species, with the most prominent genera comprising Lichtheimia, Penicillium, Trametes, Aspergillus, Rhizomucor, and Mucor. A total of 25 yeast isolates were characterized belonging to 6 genera and 7 species, the most prominent among which were Rhodotorula, Pichia, Debaryomyces, Saccharomycopsis, and Torulospora. Mycofloral community dynamics analysis revealed that both samples A and B varied considerably with respect to the fungal communities over a span of 30 days. © 2014, The Microbiological Society of Korea and Springer-Verlag Berlin Heidelberg.

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