Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak

Jung, Jin Kyoung; Ko, Seong Hee; Oh, Se Wook; Lim, Ji Young; Chun, Taehoon; Kim, Soo‐A; Myoung, Kil Sun; Jang, Sung Seek; Huh, Chul Sung; Han, Young Sook

doi:10.3746/jkfn.2015.44.4.602

Cited by 7 publications

(1 citation statement)

References 6 publications

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“…Sucrose content ranged from 0.07 to 1.12 mg/mL and both peanut coffees had significantly higher sucrose content than normal coffee. Such a higher sugar content is anticipated to influence the sweetness intensity of the overall coffee taste, and the innate bitterness of coffee may possibly be masked by sweetness, which can further improve the consumer preference and acceptability of coffee [ 29 ]. Hong et al [ 30 ] found that sugar content in peanut sprout extract was elevated with heat treatment, indicating that changes in water content greatly influence sugar content.…”

Section: Resultsmentioning

confidence: 99%

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

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Section: Resultsmentioning

confidence: 99%

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage

Jung

Hong

Lee

2021

LWT

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Evaluation of Yeast Diversity in Dadih and Dangke Using PCR-RFLP of Internal Transcribed Spacer Region

Jatmiko

Howarth

Barton

2019

IOP Conf. Ser.: Earth Environ. Sci.

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The dominant indigenous microbes, such as lactic acid bacteria group, mainly determine the quality of naturally fermented milk products. Yeasts have also contributed to the fermentation development, especially in determining the organoleptic or physicochemical characteristics of the products. This study was aimed to evaluate the diversity of yeasts in the naturally fermented milk products from Indonesia, which were dadih and dangke by using PCR-RFLP of ITS region. Two dadih samples used with one sample were collected in three consecutive days. Dangke samples consisted of three made from buffalo milk (sample A-C), and sample D was from cow’s milk. The isolated yeasts were further characterized genotypically using RFLP analysis of the ITS region. The representative isolates of each cluster as a result of the restriction pattern obtained with HinfI and HaeIII enzymes were further identified. A total of 37 yeast isolates (17 isolates from dadih and 22 isolates from dangke) were grouped into three clusters based on the band pattern of RFLP analysis. Based on DNA sequencing analysis, the three species were identified as Saccharomyces cerevisiae (group I), Candida metapsilosis (group II) and Kluyveromyces marxianus (group III). Saccharomyces cerevisiae and Kluyveromyces marxianus were found in both dadih and dangke samples. Unfortunately, yeasts were not detected in dangke samples A and C. Candida metapsilosis was found frequently in dadih, while Saccharomyces cerevisiae was the dominant species in dangke. Further investigations are needed to shed light on microbial dynamics since the changes in the abundance and type of microbiota during the fermentation process play a pivotal role in the quality of the final products.

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Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak

Cited by 7 publications

References 6 publications

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage

Evaluation of Yeast Diversity in Dadih and Dangke Using PCR-RFLP of Internal Transcribed Spacer Region

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