Korean Journal of Food Preservation最新文献_第7页

Anti-oxidation, anti-inflammation, anti-wrinkle, and pore-tightening effects of phenolic compounds from Aeonium sedifolium leaves 莎草叶酚类化合物的抗氧化、抗炎、防皱和毛孔收紧作用

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.347

Jung-In Kim, Min-Jae Kim, Hanna Jo, D. Jeong, Hye-Jin Park, Young-je Cho

{"title":"Anti-oxidation, anti-inflammation, anti-wrinkle, and pore-tightening effects of phenolic compounds from Aeonium sedifolium leaves","authors":"Jung-In Kim, Min-Jae Kim, Hanna Jo, D. Jeong, Hye-Jin Park, Young-je Cho","doi":"10.11002/kjfp.2023.30.2.347","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.347","url":null,"abstract":"\u0000\u0000The succulent plant Aeonium sedifolium leaves contain several compounds that are of interest for their cosmetic uses on the skin. This study measured the inhibitory effects of enzyme production and antioxidant, astringent effects and skin wrinkles using Aeonium sedifolium leaves (ASL). The total phenolics compounds (TPC) content of ASL under optimal extraction conditions was 34.49 mg/g for hot water extract (ASLW) and 61.64 mg/g for 50% ethanol extract (ASLE). The ASLW and ASLE extracts were freeze-dried, powdered, and used as solids. TPC content, 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, and 2,2’-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) radical inhibition of the ASL phenolics were tested. The DPPH radical scavenging activities of ASLW and ASLE were tested at a TPC of 100 μg/mL. ABTS radical inhibition showed antioxidant activity of 100.00% in ASLW and ASLE, and the antioxidant protection factor of ASLW and ASLE was 1.07 and 1.22, respectively. The thiobarbituric acid-reactive substance (TBARS) inhibitory activity of ASLW and ASLE was 77.00%. The elastase inhibitory activity of ASLE was 69.03%, and collagenase inhibition activity for ASLW and ASLE was 29.82% and 54.76%, respectively. The astringent effect of ASLE was 89.82% at a TPC of 200 μg/mL. Thus, we concluded that ASL has the potential as a functional cosmetic ingredient with anti-aging effects on the skin.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47055020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality characteristics of different parts of garlic sprouts produced by smart farms during growth 智能农场生产的大蒜芽生长过程中不同部位的品质特征

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2022.30.2.272

Yu-ri Choi, Su-Hwan Kim, Chae-Mi Lee, Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jaehoon Jeong, I. Oh, Ho-Kyung Ha, Jungsil Kim, C. Huh

{"title":"Quality characteristics of different parts of garlic sprouts produced by smart farms during growth","authors":"Yu-ri Choi, Su-Hwan Kim, Chae-Mi Lee, Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jaehoon Jeong, I. Oh, Ho-Kyung Ha, Jungsil Kim, C. Huh","doi":"10.11002/kjfp.2022.30.2.272","DOIUrl":"https://doi.org/10.11002/kjfp.2022.30.2.272","url":null,"abstract":"\u0000\u0000Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts’ total free sugar content decreased as the growth period increased. All plant parts’ total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2′-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47088169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of extraction conditions on color quality and antioxidant properties of persimmon (Diospyros kaki Thunb.) leaf tea 提取条件对柿叶茶颜色品质及抗氧化性能的影响

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2022.30.2.300

Jong-Beom An, Juhae Kim, C. Kim

{"title":"Effects of extraction conditions on color quality and antioxidant properties of persimmon (Diospyros kaki Thunb.) leaf tea","authors":"Jong-Beom An, Juhae Kim, C. Kim","doi":"10.11002/kjfp.2022.30.2.300","DOIUrl":"https://doi.org/10.11002/kjfp.2022.30.2.300","url":null,"abstract":"\u0000\u0000This study was carried out to investigate the effect of the extraction conditions for persimmon (Diospyros kaki Thunb.) leaf tea (PLT) on its color quality and antioxidant properties. The amount of persimmon leaf (PL) powder and pH influenced the PLT’s color and antioxidant capacity. As the amount of PL powder in tea increased, lightness decreased while yellowness increased. The PLT with the highest amount of PL (10 mg/mL) exhibited the highest 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity and ferric reducing antioxidant power (FRAP). In addition, the PLT with the highest PL showed the highest total polyphenol and flavonoid contents. Subsequently, PLT was prepared using 10 mg/mL PL powder under varying pH conditions. As pH increased from 4 to 7, lightness decreased while redness and yellowness increased. Antioxidant capacity was determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and FRAP assay showed that lower pH exhibited higher antioxidant capacity. The PLT extracted under the lowest pH of 4 showed higher polyphenol and flavonoid contents than that extracted under higher pH conditions. Overall, PLT extraction using a solvent with pH 4.0 showed better antioxidant activities and higher amounts of polyphenolic compounds. Simultaneously, lesser lightness, redness, and yellowness were detected in PLT extracted under pH 4 conditions. In conclusion, to acquire a better functional health benefit in terms of antioxidant capacity, preparing PLT under pH 4 conditions is suggested.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41730221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis) 红色和金色泡菜白菜的维生素含量及抗氧化特性。l . ssp。学报)

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.247

Kang-Hee Lee, S. Oh, Won-Ho Hong, Jiyeon Chun

{"title":"Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)","authors":"Kang-Hee Lee, S. Oh, Won-Ho Hong, Jiyeon Chun","doi":"10.11002/kjfp.2023.30.2.247","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.247","url":null,"abstract":"\u0000\u0000Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B6 and B9 (1,288.5 μg/100 g and 776.7 μg dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 μg/100 g and 712.2 μg/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44419037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes 酶和微生物复合物制备离体羽扇豆咖啡的质量特性

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2022.30.2.287

HyeonCheol Kang, S. Oh, H. Kang, J. Kwon, Y. Jeong

{"title":"Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes","authors":"HyeonCheol Kang, S. Oh, H. Kang, J. Kwon, Y. Jeong","doi":"10.11002/kjfp.2022.30.2.287","DOIUrl":"https://doi.org/10.11002/kjfp.2022.30.2.287","url":null,"abstract":"\u0000\u0000In vitro luwak coffee was produced using enzyme-microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p<0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 μg/mL) compared to that in NFC (1,130.22±1.55 μg/mL) (p<0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher in NFC than in FC (p<0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme-microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45555158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Isolation and characterization of a lytic Salmonella Typhimurium-specific phage as a potential biofilm control agent 鼠伤寒沙门菌特异性噬菌体的分离与特性研究

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI: 10.11002/kjfp.2023.30.1.42

Suhui Kim, Mi-Kyung Park

{"title":"Isolation and characterization of a lytic Salmonella\u0000 Typhimurium-specific phage as a potential biofilm control agent","authors":"Suhui Kim, Mi-Kyung Park","doi":"10.11002/kjfp.2023.30.1.42","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.42","url":null,"abstract":"\u0000 \u0000 This study aimed to characterize a lytic Salmonella\u0000 Typhimurium-specific (ST) phage and its biofilm control capability against\u0000 S. Typhimurium biofilm on polypropylene surface. ST phage\u0000 was isolated, propagated, and purified from water used in a slaughterhouse. The\u0000 morphology of ST phage was observed via transmission electron microscopy. Its\u0000 bactericidal effect was evaluated by determining bacterial concentrations after\u0000 the phage treatment at various multiplicities of infection (MOIs) of 0.01, 1.0,\u0000 and 100. Once the biofilm was formed on the polypropylene tube after incubation\u0000 at 37°C for 48 h, the phage was treated and its antibiofilm capability\u0000 was determined using crystal violet staining and plate count method. The phage\u0000 was isolated and purified at a final concentration of ∼11 log PFU/mL. It was\u0000 identified as a myophage with an icosahedral head (∼104 nm) and contractile tail\u0000 (∼90-115 nm). ST phage could significantly decrease S.\u0000 Typhimurium population by ∼2.8 log CFU/mL at an MOI of 100. After incubation for\u0000 48 h, biofilm formation on polypropylene surface was confirmed with a bacterial\u0000 population of ∼6.9 log CFU/cm2. After 1 h treatment with ST phage,\u0000 the bacterial population in the biofilm was reduced by 2.8 log\u0000 CFU/cm2. Therefore, these results suggest that lytic ST phage as\u0000 a promising biofilm control agent for eradicating S.\u0000 Typhimurium biofilm formed on food contact surfaces.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45137156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of 1-methylcyclopropene (1-MCP) treatment on the maintenance of fruit quality of RubyS apples during cold storage 1-甲基环丙烯(1-MCP)处理对红宝石苹果冷藏期果实品质维持的影响

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI: 10.11002/kjfp.2023.30.1.78

Jingi Yoo, Hwajong Yoo, N. M. Win, H. Jung, Young-je Cho, I. Kang

{"title":"Effects of 1-methylcyclopropene (1-MCP) treatment on the\u0000 maintenance of fruit quality of RubyS apples during cold\u0000 storage","authors":"Jingi Yoo, Hwajong Yoo, N. M. Win, H. Jung, Young-je Cho, I. Kang","doi":"10.11002/kjfp.2023.30.1.78","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.78","url":null,"abstract":"\u0000 \u0000 This study was conducted to evaluate the effect of different 1-methylcyclopropene\u0000 (1-MCP) concentrations on fruit quality of small-sized RubyS\u0000 apples during cold storage. After harvesting, the fruits were treated with 1-MCP\u0000 at 0.5 or 1 μL/L concentrations and, subsequently,\u0000 stored at 0°C for 6 months. After 6 months, the flesh firmness of\u0000 untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5\u0000 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N.\u0000 Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to\u0000 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and\u0000 0.27%. Soluble solids content (SSC) did not differ in all fruits.\u0000 However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than\u0000 untreated fruits. Moreover, after 6 months, the ethylene production had\u0000 increased to 47.0 μL/kg/h in the untreated fruits,\u0000 whereas 1-MCP blocked the ethylene production at 1.4 and 1.7\u0000 μL/kg/h. The weight loss and peel color variables\u0000 remained unaffected by 1-MCP treatments. Thus, these results indicated that, for\u0000 RubyS apples, the storability was only 2 months at\u0000 0°C without treatment, which can be extended to 6 months with 1-MCP\u0000 treatments. The application of 1-MCP at 0.5 μL/L\u0000 concentration is effectively and economically sufficient to maintain the quality\u0000 of RubyS apples.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41445397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste 从大豆酱中分离的曲霉产黄曲霉毒素的方法验证

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI: 10.11002/kjfp.2023.30.1.28

S. Yoo, W. Jeong, S. Yeo, So-Young Kim

{"title":"Method validation for quantitative analyzing aflatoxin productivity\u0000 in Aspergillus sp. isolated from soybean paste","authors":"S. Yoo, W. Jeong, S. Yeo, So-Young Kim","doi":"10.11002/kjfp.2023.30.1.28","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.28","url":null,"abstract":"\u0000 \u0000 Non-aflatoxigenic Aspergillus oryzae and aflatoxigenic\u0000 A. flavus cannot be clearly identified by partial\u0000 sequencing of the internal transcribed spacer (ITS) and 18S ribosomal\u0000 ribonucleic acid (18S rRNA) regions. This study aimed to compare the accuracy\u0000 among three aflatoxin detection methods using ultra-performance liquid\u0000 chromatography (UPLC), high-performance liquid chromatography (HPLC), and an\u0000 enzyme-linked immunosorbent assay (ELISA) kit and to select the\u0000 non-aflatoxigenic Aspergillus sp. isolated from soybean paste.\u0000 All analytical methods were suitable according to the international standards of\u0000 Codex Alimentarius FAO-WHO (CODEX) or the Ministry of Food and Drug Safety\u0000 (MFDS). UPLC exhibited the best of limit of detection (LOD) and limit of\u0000 quantification (LOQ). Based on UPLC, HPLC, and the ELISA kit assay, the P5 and\u0000 P7 strains isolated from soybean paste had 1,663.49, 1,468.12, and ⟩20\u0000 μg/kg and 1,470.08, 1,056.73, and ⟩20\u0000 μg/kg, respectively, detected and re-identified as\u0000 A. flavus. In contrast, the P3 and P4 strains (A.\u0000 oryzae), which were detected below the MFDS standards in all\u0000 assays, were confirmed as non-aflatoxigenic fungi. Among the methods evaluated\u0000 for quantitative analysis of aflatoxin, UPLC and HPLC are superior in terms of\u0000 accuracy, and the ELISA kit rapidly detects low concentrations of aflatoxin.\u0000 Furthermore, this study demonstrates that any Aspergillus sp.\u0000 isolated for use as a fermentation starter should be analyzed for potential\u0000 aflatoxin production using UPLC and HPLC for accurate quantitative analysis or\u0000 ELISA for the rapid detection of low-level concentrations of aflatoxin.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45431393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of biomass production of Acetobacter pasteurianus SRCM101388 巴氏醋杆菌SRCM101388生物量生产的优化

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI: 10.11002/kjfp.2023.30.1.132

Jun-Tae Kim, Sung-Ho Cho, Do-Youn Jeong, Young-Min Kim

{"title":"Optimization of biomass production of Acetobacter\u0000 pasteurianus SRCM101388","authors":"Jun-Tae Kim, Sung-Ho Cho, Do-Youn Jeong, Young-Min Kim","doi":"10.11002/kjfp.2023.30.1.132","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.132","url":null,"abstract":"\u0000 \u0000 In this study, culture conditions were optimized to confirm the feasibility of\u0000 Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter\u0000 pasteurianus strain can be used as a food ingredient. The optimal temperature\u0000 and pH conditions of the selected Acetobacter pasteurianus\u0000 SRCM101388 were 28°C and pH 6.00, respectively. The response surface\u0000 methodology (RSM) was used to optimize the composition of the medium, and\u0000 Plackett-Burman design (PBD) was used to obtain the effective selection of\u0000 culture medium, resulting in that glucose, sucrose, and yeast extract had the\u0000 highest effect on increasing biomass. The optimal concentration, which was\u0000 performed by central composite design (CCD), were determined to be 10.73 g/L of\u0000 glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The\u0000 optimal concentrations of trace elements for the production of biomass were\u0000 found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of\u0000 sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final\u0000 optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the\u0000 SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower\u0000 agitation rate (rpm), and it was able to grow even at reduced DO level when\u0000 aeration was maintained. The amount of final biomass produced was\u0000 2.53±0.12×109CFU/mL (9.40±0.02 log CFU/mL)\u0000 when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28°C.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48067132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.) 蒸制菊芋（Helianthus tuberosus L.）的发酵特性

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI: 10.11002/kjfp.2023.30.1.155

Jun-Su Choi, Kyu-Taek Choi, C. Kim, Heui-Dong Park, Sae-Byuk Lee

{"title":"Fermentation characteristics of yakju containing\u0000 different amounts of steam-cooked Jerusalem artichoke (Helianthus\u0000 tuberosus L.)","authors":"Jun-Su Choi, Kyu-Taek Choi, C. Kim, Heui-Dong Park, Sae-Byuk Lee","doi":"10.11002/kjfp.2023.30.1.155","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.155","url":null,"abstract":"\u0000 \u0000 Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great\u0000 potential to enhance the quality of yakju due to the plentiful\u0000 inulin content which is functional and indigestible carbohydrate in human. In\u0000 this study, the optimal preparation conditions such as the added amount and\u0000 steam treatment of JA were investigated to improve the quality of\u0000 yakju. As the amount of JA added to yakju\u0000 increased, alcohol production decreased, whereas fermentation was performed well\u0000 when the steam-cooked JA was added to yakju. The pH and total\u0000 acidity of yakju decreased and increased, respectively, when\u0000 the amount of JA added to yakju increased, whereas pH and total\u0000 acidity of yakju increased and decreased, respectively, when\u0000 the steam-cooked JA was added to yakju. The free sugar and\u0000 organic acid contents of yakju increased and decreased,\u0000 respectively, when the amount of JA added to yakju increased,\u0000 whereas those of yakju decreased when the steam-cooked JA was\u0000 added to Yakju. Amino acid content of JA decreased as the\u0000 amount of JA added to yakju increased and that of JA\u0000 significantly decreased when the steam-cooked JA was added to\u0000 yakju. In the sensory evaluation analysis, the addition of\u0000 10% unsteam-cooked JA to yakju was the best when\u0000 considering sweetness, flavor, sourness, and overall preference of\u0000 yakju supplemented with JA. Consequently, utilizing JA to\u0000 yakju may contribute to the improvement of the quality of\u0000 yakju.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46492048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0