This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at 25 o C by adjusting the initial sugar concentration to 15 o Brix, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at 30 o C. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 mg%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 mg%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 μg/mL and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and ABTS + radical-scavenging ability, reducing power, and β-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 mg/100 mL. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.
In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at 20 o C for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at 20 o C. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.
The CJ6 bacterial strain, which possesses strong antifungal activity, was isolated from meju and identified as Bacillus polyfermenticus based on Gram staining, biochemical properties, and 16S rRNA gene sequencing. B. polyfermenticus CJ6 showed antimicrobial activity against the various pathogenic molds, yeasts, and bacteria. Antifungal activity from B. polyfermenticus CJ6 was reduced after 24 hr at 70 o C but antifungal activity was not completely destroyed. The antifungal activity was stable in the pH range of 3.0~9.0, and inactivated by proteinase K, protease, and α-chymotrypsin, which indicate its proteinaceous nature. The apparent molecular masses of the partially purified antifungal compound, as indicated by using the direct detection method in Tricine-SDS-PAGE, was approximately 1.4 kDa.
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