Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Im, Hye Eun; Oh, Yu Ri; Kim, Na Young; Han, Myung Joo

doi:10.7318/kjfc/2013.28.4.401

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…가되었으나, 반면에 과도한 퇴비시용은 질산염 [2], 양분의 지 하수로의 용탈 [3] 및 이로 인한 지하수 오염 [4] [7]. 양배추는 간 보호 및 간기능 개선 [8], 항산화 활성 [9], 항위염 [10] 등의 효 과로 인해 케이크 [11], 떡 [12], 양배추 즙 [13] ---------------------------------------(%) ---------------------------------------…”

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Influence of Fertilization Treatment using Organic Amendment based on Soil Testing on Plant Growth and Nutrient use Efficiency in Cabbage

Lim¹,

Lee²,

Kang³

et al. 2020

Korean Journal of Environmental Agriculture

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BACKGROUND:In this study, in order to verify the effects of supplemented organic amendment fertilizers recommended by the soil testing on cabbages, we used various amounts of organic amendment fertilizers. The amount of organic amendment fertilizers was decided by calculating each ratio of inorganic nitrogen, phosphorus, and potassium based on the recommended fertilizer composition. METHODS AND RESULTS:The cabbages subjected to treatments 1 and 2 showed similar or greater leaf colors (SPAD values), head heights, head widths, head weight, soil organic matter content, nitrate-nitrogen level, and conductivity after harvest, when compared with cabbages treated with chemical fertilizers. The phosphorus and potassium fixation in the soil were higher in the plot where cabbages were treated with chemical fertilizers, and the nutrient use efficiency was greater in the plots with organic amendments and mineral addition. CONCLUSION:The treatments 1 and 2 that were supplemented with 180-200% of nitrogen, 100-130% of phosphorus, and 185-250% of potassium in comparison to chemical fertilizers, applied by the inorganic ratios of nitrogen, phosphorus, and potassium can be used as organic amendment fertilizers for cabbages.

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Influence of Fertilization Treatment using Organic Amendment based on Soil Testing on Plant Growth and Nutrient use Efficiency in Cabbage

Lim¹,

Lee²,

Kang³

et al. 2020

Korean Journal of Environmental Agriculture

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“…음료 개발에 관한 연구들은 해당 식물체로부터 유산균을 분리하지 않고 기존에 분리되어 있던 유산균을 활용하여 발효음료를 개발하였다 (Im et al, 2013;Park and Chang, 2003 오디 희석액에서 W. cibaria JP0080의 생육특성 40%, 30%, 20%, 10%로 3차 증류수에 희석 후 최종환원 당 농도가 1%가 되도록 fructose를 첨가한 오디 착즙액(원 액의 환원당: 0.26 g/mL)에서 W. cibaria JP0080의 생육은 2시간대부터 급격하게 증가하는 것을 알 수 있다 (Fig. 1).…”

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Preparation of Fermented Mulberry Beverage by Weissella cibaria

Kim¹,

Hwang²,

Choi³

et al. 2014

Curr. Top. Lact. Acid Bact. Probiotics

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For prepration of fermented mulberry beverage by lactic acid bacteria, one strain was isolated from mulberry fruit. The strain has high fructose utilization ability and was identified as Weisella cibaria by 16S rRNA sequence analysis with 99.8% identity. The strain was named as W. cibaria JP0080. W. cibaria JP0080 was inoculated in the diluted mulberry fruit juice (10, 20, 30, 40 and 50%) with final 1% sugar concentration. The strain reached the log phase within 2 hours and the stationary phase within eight hours with viable cell count of 2.21×10 10~2 .14×10 11 CFU/mL. It showed the strain can be growth rapidly in diluted mulberry fruit juice. The pH was rapidly decreased during fermentation from 4.9 (before fermentation) to 4.03 (2 hour) and 3.59 (6 hour). Undiluted mulberry juice showed highest acidity level independently fructose addition and more diluted mulberry juice showed less acidity after fermentation. For sensory test, 9% fructose was added in fermemted mulberry juice and performed filtration. The results of overall preference showed that no significant difference while fermendted 10% juice showed significantly low. After 12 hour fermentation of diluted mulberry juice (20%) showed slightly decreasing of isoquercitrin concentration from 1.06 to 0.89 mg/L, while quercetin concentration was increased from 0.75 to 1.05 mg/L. To conclude, 20% mulberry juice is ideal material for develpoment of mulberry fermented beverage.

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Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10

Kang¹,

Koh²,

Ryu³

et al. 2016

Korean Journal of Food Preservation

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In this study, antioxidant activities and physicochemical properties of chocolate fermented with Lactobacillus plantarum CK10 were investigated. The pH level decreased from 5.26±0.02 to 3.98±0.06 during fermentation while titratable acidity increased from 5.36±0.19 to 13.31±0.34. The total polyphenol and flavonoid contents slightly increased during fermentation, but it was numerically negligible. Slight increase and decrease in the radical scavenging activities of chocolate, against DPPH-, ABTS-, and alkyl-radical, were observed during 32 hr of fermentation, but the changes were not statistically relevant. Composition ratios (% area by GC analysis) of lactic acid, xanthosine, and theobromine increased with fermentation time while hydroxymethylfurfural (HMF) and caffeine decreased after 32 hr of fermentation, in the order of xanthine (22.7%), theobrome (20.0%), lactic acid (14.9%), HMF (9.1%) and caffeine (9.0%). However, there was no remarkable changes in theobromine and caffeine contents in chocolate during fermentation.

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Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Cited by 3 publications

References 7 publications

Influence of Fertilization Treatment using Organic Amendment based on Soil Testing on Plant Growth and Nutrient use Efficiency in Cabbage

Influence of Fertilization Treatment using Organic Amendment based on Soil Testing on Plant Growth and Nutrient use Efficiency in Cabbage

Preparation of Fermented Mulberry Beverage by Weissella cibaria

Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10

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