Entity

Time filter

Source Type

Asan, South Korea

Chae H.J.,Hoseo University | Chae H.J.,Natural Choice Co. | Park D.-I.,Hoseo University | Lee S.-C.,Hoseo University | And 5 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at 30°C for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%. Source


Kim D.C.,Chungwoon University | Chae H.J.,Natural Choice Co. | Chae H.J.,Hoseo University | In M.-J.,Chungwoon University
African Journal of Biotechnology | Year: 2010

A lactic acid bacterial strain showing fast growth and high acid production when cultured in Korean pear puree was isolated from Kimchi. This strain was analyzed by using the API 50 CHL kit and 16S rRNA sequencing and was thus identified as Leuconostoc mesenteroides 51-3. Korean pear puree was fermented with the L. mesenteroides 51-3 strain at 30°C for 12 h. The changes in pH, titratable acidity and viable cell count during fermentation were investigated. The pH and titratable acidity of the pear puree were 4.06 and 0.66%, respectively, after 12 h of fermentation. The viable cell count of L. mesenteroides 51-3 rapidly increased to 3.7 × 10 9 CFU/g after 12 h of cultivation. The content of lactic acid and acetic acid was determined to be 0.138 and 0.162%, respectively, after 12 h of fermentation. When the fermented pear puree was stored at 4°C, the pH, titratable acidity and viable cell count remained fairly constant for 14 days. © 2010 Academic Journals. Source


In M.-J.,Chungwoon University | Kim H.-M.,Chungwoon University | Jin H.-J.,Chungwoon University | Kim D.C.,Chungwoon University | And 3 more authors.
Journal of Applied Biological Chemistry | Year: 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at 30°C for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titrat-able acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to 2.0×109 CFU/g during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at 4°C, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days. Source


Trademark
Natural Choice Corporation | Date: 2013-09-23

WATER DISPENSER FILTERS.


Trademark
Natural Choice LLC | Date: 2000-07-14

herbal vitamin nutritional supplement.

Discover hidden collaborations