Food Science and Biotechnology
Korean Society of Food Science and Technology (KOSFOST)
Agriculture, Fishery and Food > Science of Food and Crops
The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published monthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers; Food chemistry/food component analysis Food microbiology and biotechnology Food processing and engineering Food hygiene and toxicology Biological activity and nutrition in foods Sensory and consumer science Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
http://www.fsnb.or.kr/submission/ KSCI KCI SCIE
Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum
Kim, Eun-Jung;Hong, Ju-Yeon;Shin, Seung-Ryeul;Heo, Ho-Jin;Moon, Yong-Sun;Park, Sun-Hee;Kim, Kwang-Soo;Yoon, Kyung-Young 687
This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.
Effect of Wasabi (Wasabia japonica Matsum) Stalk on the Fermentation of Baechukimchi
Jung, Su-Ji;Jang, Myung-Sook 692
The effects of wasabi stalk on the taste and storage characteristics of baechukimchi were assessed in the final product. Wasabi stalk was added in different ratios: 0, 1, 3, 5, or 7%(w/v) of Chinese cabbage. As the fermentation progressed, the pH of the product dropped. Total acidity increased in all treatments during fermentation. The total vitamin C content increased during the first 8 to 13 days of fermentation. Reducing sugar decreased in all treatment as fermentation continued. The numbers of total cells and lactic acid bacteria increased until they peaked, and then began decreasing as fermentation continued. With regard to acceptability characteristics, the 3% treatment was most favored. With simple regard to the quantitative level of wasabi stalk addition, the 3% treatment was most appropriate under all testing conditions. In conclusion, stalk seems to be an economical and natural additive which has effects on extension of the shelf life of baechukimchi.
$\beta$-Cyclodextrin Reduces Obesity in C57BL/6J Mice Induced by High Fat Diet
Kim, Dae-Won;Hwang, In-Koo;Yoo, Ki-Yeon;Li, Hua;Pai, Tong-Kun;Kim, Young-Sup;Kwon, Dae-Young;Kim, Dong-Woo;Moon, Won-Kuk;Won, Moo-Ho 700
Anti-obesity effects of $\beta$-cyclodextrin in obese C57BL/6J mice induced by a high fat diet (HD) were observed. The administration of $\beta$-cyclodextrin reduced the gain of body weight, abdominal fat, liver weight, the lipid deposits of hepatocytes and the size of adipocytes in the HD group. In serum analysis, the total and low-density lipoprotein-cholesterols were significantly decreased in the $\beta$-cyclodextrin-supplemented HD group than in the HD group. However, high-density lipoprotein-cholesterol was not changed in these groups. In hypothalamic homogenates, the decrease of neuropeptide Y and increase of $\alpha$-melanocyte stimulating hormone were detected in the $\beta$-cyclodextrin-supplemented HD group compared to that in the HD group. These effects of $\beta$-cyclodextrin were similar to those of Garcinia cambogia, which is widely used as a natural anti-obesity product. These results suggest that $\beta$-cyclodextrin has anti-obesity effects through the lowering of the abdominal fat pad and inhibits the central effects of hunger.
Structural and Rheological Properties of Sweet Potato Starch Modified with 4-$\alpha$-Glucanotransferase from Thermus aquaticus
Lee, Seung-Hee;Choi, Seung-Jun;Shin, Sang-Ick;Park, Kwan-Hwa;Moon, Tae-Wha 705
Sweet potato starch was modified using Thermus aquaticus $\alpha$-1,4-glucanotransferase ($Ta{\alpha}GT$), and its structural and rheological properties were investigated. $Ta{\alpha}GT$-modified starch had a lower amylose level and molecular weight than raw starch. The chain length distribution showed an increased number of short and long branched chains and the formation of cycloamyloses. Compared with raw starch, $Ta{\alpha}GT$-modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The X-ray diffraction of $Ta{\alpha}GT$-modified starch was a weak V-type pattern with distinct sharp peaks at 13 and $20^{\circ}$. Scanning electron micrographs of modified starch exhibited big holes on the surface and the loss of granular structure. The frequency sweep measurement revealed that the gel of $Ta{\alpha}GT$-modified starch was more rigid than raw starch gel. However, the structure of modified starch gel was destroyed by heating at $75^{\circ}C$, and a firm gel was re-formed by subsequent storage at $5^{\circ}C$, indicating thermoreversible property.
Aqueous Extracts of Walnut (Juglans regia L.) and Nelumbo nucifera Seeds Reduce Plasma Corticosterone Levels, Gastric Lesions, and c-fos Immunoreactivity in Chronic Restraint-stressed Mice
Kim, Dae-Won;Hwang, In-Koo;Yoo, Ki-Yeon;Li, Hua;Kang, Il-Jun;Moon, Won-Kuk;Won, Moo-Ho;Kim, Seok-Joong;Han, Dae-Seok;Kim, Dong-Woo 713
In the present study, chronic effects of the hot water extracts of walnut seed (Juglans regia L.) (WSE) and Nelumbo nucifera seed (NSE) were investigated in mice exposed to 2 hr of restraint stress each day for 4 weeks. Corticosterone levels in serum were significantly increased in the vehicle-treated stressed group ($25\;{\mu}g/dL$) compared to that in the control group ($13\;{\mu}g/dL$). This stress induced gastric redness and lesions. However, treatment with WSE and/or NSE significantly protected the stomach from this lesion by 50-60% compared to that in the vehicletreated group. In the amygdala, the administration of WSE and/or NSE also reduced the immediate early gene (c-fos) expression by 70-90% vs. the vehicle-treated group. These suggest that WSE and/or NSE may reduce the appearance of symptoms induced by stress and these materials are useful as anti-stress foods, as natural products tend to be relatively safe compared to chemical products.
Inhibition of Apoptosis by Elaeocarpus sylvestris in Mice Following Whole-body Exposure to Ionizing Radiation: Implications for Radioprotectors
Park, Eun-Jin;Lee, Nam-Ho;Ahn, Gin-Nae;Baik, Jong-Seok;Lee, Je-Hee;Hwang, Kyu-Kye;Park, Jae-Woo;Jee, Young-Heun 718
Elaeocarpus sylvestris var. ellipticus (E.S.), which contains 1, 2, 3, 4, 6-penta-O-galloyl-beta-D-glucose (PGG), is reported to have the ability to scavenge oxygen radicals, thereby protecting rat neuronal cells from oxidative damage. The potential of an E.S. extract, which contains a rich PGG, to protect radiosensitive lymphocytes and intestinal crypt cells from radiation injury induced by a single whole-body irradiation (WBI) in vivo was investigated. Our results demonstrated that in immune cells, E.S. treatment decreased the percent of tail DNA, a parameter of DNA damage, compared with levels in untreated, irradiated controls. Furthermore, apoptosis was significantly decreased in lymphocytes and intestinal crypt cells of E.S.-treated mice compared with irradiated controls. These results suggest that the E.S. extract can strengthen the radioresistance of radiosensitive lymphocytes and crypt cells by preventing apoptosis. Therefore, it was concluded that E.S. extract has the radioprotective effects in vivo through an inhibition of apoptosis.
Effect of Gamma Irradiation on the Growth and Patulin Production of Penicillium griseofulvum in an Apple Model System
Yun, Hye-Jeong;Lim, Sang-Yong;Yang, Su-Hyung;Lee, Woo-Yiel;Kwon, Joong-Ho;Lim, Byung-Lak;Kim, Dong-Ho 723
The effect of gamma irradiation on the prevention of breeding a patulin-producing mold and reducing patulin content was evaluated in an apple model system. Penicillium griseofulvum, a patulin-producing standard mold strain was artificially inoculated into apples and a gamma irradiation was performed. The $D_{10}$-values of the conidia of P. griseofulvum in an aqueous suspension and the apple model system were calculated at 0.28 and 0.48 kGy, respectively. The viable cell counts of the inoculated conidia in the apples showed 2 decimal point reductions at a dose of 1 kGy. Breeding and growth of the survived conidia was prevented during 10 weeks of post-irradiation storage period, especially at $4^{\circ}C$. The concentration of patulin in the non-irradiated apples was gradually increased and reached about 950 ppm at $25^{\circ}C$ and 410 ppm at $4^{\circ}C$, but the production of patulin was not observed during storage after 1 kGy of gamma irradiation.
Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana
Yalcin, Erkan;Celik, Sueda;Koksel, Hamit 728
New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.
Characterization of Soluble Dietary Fibers from Wax Gourd (Benincasa hispida) Pulp and Peel
Hong, Sun-Pyo;Jun, Hyun-Il;Song, Geun-Seoup;Kwon, Yong-Ju;Kim, Young-Soo 734
The physicochemical and in vitro physiological properties of soluble dietary fiber (SDF) from wax gourd (Benincasa hispida) pulp and peel were investigated. The pulp was composed of 11.4% SDF and 24.3% insoluble dietary fiber (IDF), while the peel contained 3.2% SDF and 43.3% IDE The predominant sugar in the SDF of the wax gourd pulp and peel was uronic acid, followed by galactose and rhamnose. The SDFs from the wax gourd pulp and peel gave similar elution patterns, with 4 main neutral sugar and uronic acid peaks eluted by 0.4, 0.5, 1, and 2 M ammonium acetate buffer. The pulp SDF had a much higher glucose retardation index (GRI) than the peel SDF for all measurement times. The pulp SDF showed strong growth-inhibiting activity against Escherichia coli and Clostridium perfringens, whereas the peel SDF produced strong growth-promoting activity against Bifidobacterium longum, Bifidobacterium infantis, and Lactobacillus brevis when compared to glucose.
Optimal Conditions for Propagation in Bottom and Top Brewing Yeast Strains
Cheong, Chul;Wackerbauer, Karl;Lee, Si-Kyung;Kang, Soon-Ah 739
The method of yeast propagation has an influence on yeast physiology, fermentation ability, flocculation rate, and taste stability of beer. In order to find optimal conditions for propagation, several parameters were investigated in combinations. The bottom brewing yeast grown at $10^{\circ}C$ indicated that a higher flocculation capacity during the $1^{st}$ fermentation. However, the taste stability and the aroma profile were not affected by parameters of propagation investigated. The beer quality was rather affected by storage duration. In addition, a correlation between tasting and chemiluminescence was found at the beer, which was produced using bottom brewing yeast. The propagation at $10-25^{\circ}C$ with addition of zinc ion indicated the best condition to improve fermentation ability, flocculation rate, and filterability for bottom brewing yeast, whereas the propagation at $30^{\circ}C$ with addition of zinc ion showed the best condition to increase fermentation ability for top brewing yeasts.
Anti-inflammatory Effects of Enzymatic Extract from Ecklonia cava on TPA-induced Ear Skin Edema
Ahn, Ginnae;Park, Eun-Jin;Kim, Dae-Seung;Jeon, You-Jin;Shin, Tae-Kyun;Park, Jae-Woo;Woo, Ho-Chun;Lee, Ki-Wan;Jee, Young-Heun 745
Anti-inflammatory potential of the enzymatic extract prepared by Kojizyme (ECK), a component of brown seaweeds Ecklonia cava (Alariaceae, Phaeophyta) in vivo was investigated. For the application of mouse ear edema model, 12-O-tetradecanoylphorbol acetate (TPA) was used, a topical inducer of a long-lasting inflammatory response. Our results demonstrated that ECK inhibited ear edema when topically applied to mouse ear skin. In histological evaluation, the inhibition activity of ECK on TPA-induced inflammation is similar to that of dexamethasone, although less strong. In addition, the mRNA expression levels of IL-$1{\beta}$, IFN-$\gamma$, TNF-$\alpha$, and cyclooxygenase-2 (COX2) and the immunoreactivity to inducible nitric oxide synthase (iNOS) and COX2 expressed mainly in inflammatory cells were down-regulated by ECK. These results indicate that ECK has anti-inflammatory effects through the inhibition of Th1 cytokines and 2 inducers of inflammation in TPA-induced ear skin edema.
Combination Pretreatment of Calcium and Vitamin C to Enhance the Firmness of Kimchi Sterilized with High-dose Gamma Irradiation
Song, Beom-Seok;Kim, Mi-Jung;Park, Jin-Gyu;Kim, Jae-Hun;Kim, Duk-Jin;Han, Sang-Bae;Shin, Jung-Kue;Byun, Myung-Woo;Lee, Ju-Woon 751
Texture analysis, sensory evaluation, and scanning electronic microscopic (SEM) observation were conducted to evaluate the effects of different calcium salts (calcium lactate, calcium acetate, and calcium chloride) and vitamin C on the textural properties of kimchi, gamma-irradiated at 25 kGy. Increase of the hardness and sensory score were observed in the kimchi pretreated with calcium salt or vitamin C as compared with the untreated and irradiated kimchi. And the hardness and sensory quality of the co-pretreated sample with 0.01% of calcium lactate and 0.3% of vitamin C were the highest after 30 days at $35^{\circ}C$, which indicates that the co-pretreatment is effective in preventing a decrease of the texture and sensory qualities of kimchi by gamma irradiation. Also, this result was supported by the SEM observation.
Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches
Koksel, Hamit;Ozturk, Serpil;Kahraman, Kevser;Basman, Arzu;Ozbas, Ozen Ozboy;Ryu, Gi-Hyung 755
The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.
A Multiplex PCR Assay for the Detection and Differentiation of Enterotoxin-producing and Emetic Toxin-producing Bacillus cereus Strains
Lee, Dae-Sung;Kim, Keun-Sung;Kwon, Ki-Sung;Hong, Kwang-Won 761
Bacillus cereus causes two different types of food poisoning syndromes: diarrhea and emesis. The diarrheal syndrome is attributed to various enterotoxins, including nonhemolytic enterotoxin, hemolytic enterotoxin, and enterotoxin-T, whereas the emetic syndrome is caused by the dodecadepsipeptide toxin cereulide. A multiplex polymerase chain reaction (PCR) assay was developed to rapidly detect and identify B. cereus strains. Three primer pairs specific to regions within genes encoding nonhemolytic enterotoxin (nheA), molecular chaperonin (groEL), and cereulide synthetase (ces) were used to identify and differentiate between the enterotoxin-producing and emetic toxin-producing B. cereus strains. The cereulide-producing emetic B. cereus showed 3 PCR products of 325, 405, and 685 bp for the groEL, ces, and nheA genes, respectively, whereas the enterotoxin-producing B. cereus showed 2 PCR products without a ces gene specific DNA fragment. Specific amplifications and differentiations by multiplex PCR assay were obtained using 62 B. cereus strains and 13 strains' of other bacterial species. The detection limit of this assay for enterotoxin-producing strain and emetic toxin-producing strain from pure cultures were $2.4{\times}10^1$ and $6.0{\times}10^2\;CFU/tube$, respectively. These results suggest that our multiplex PCR method may be useful for the rapid detection and differentiation of B. cereus strains in foods.
Purification and Characterization of a Novel Salt-tolerant Protease Produced by Saccharomyces sp. B101 Isolated from Baker's Dough Yeast
Hwang, Joo-Yeon;Kim, Sang-Moo;Heo, Seok;Kim, Cheon-Jei;Lee, Chi-Ho;Lee, Si-Kyung 766
The proteolytic enzyme from Saccharomyces sp. B101 was purified to homogeneity by ammonium sulfate fractionation, ultrafiltration, diethyl aminoethyl (DEAE)-Sephadex A-50 ion-exchange chromatography, and Sephadex G-100 gel filtration chromatography from the culture supernatant of Saccharomyces sp. B101. The specific activity and the purification fold of the purified enzyme were 4,688.9 unit/mg and 18, respectively. The molecular weight of the purified enzyme was estimated to be 33 kDa by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimum pH and temperature for the enzyme activity were pH 8.5 and $30^{\circ}C$, respectively. The enzyme activity was relatively stable in the pH range of 6.5-8.5 at below $35^{\circ}C$. The salt-tolerance and stability for the enzyme activity were relatively stable even at NaCl concentrations of 10 and 15%. The activity of enzyme was inhibited by $Ag^{2+}$ and $Fe^{2+}$, and activated by $Mn^{2+}$. In addition, the enzyme activity was potently inhibited by ethylenediaminetetraacetic acid (EDTA) and phenylmethyl sulfonylfluoride (PMSF). Based on these findings we concluded that the purified enzyme was a serine protease. Km and Vmax values for hammastein milk casein were 1.02 mg/mL and 278.38 unit/mL, respectively.
Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design
Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon 772
The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.
Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches
Choi, Su-Jin;Chang, Hak-Gil;Yoo, Byoung-Seung 780
Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.
Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract
Kim, Seol-Hee;Lee, Byung-Hoo;Kim, Jong-Chul;Choi, Sung-Seen;Kim, Gwe-Won;Joo, Mi-Hyun;Yoo, Sang-Ho 787
A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).
Effect of $\kappa$-Carrageenan and Guar Gum as a Substitute for Inorganic Polyphosphate on Pork Sausages
Park, Ki-Soo;Choi, Yang-Il;Lee, Sang-Hwa;Kim, Chong-Hee;Auh, Joong-Hyuck 794
Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.
Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage
Jang, Ae-Ra;Jin, Sang-Keun;Jo, Cheo-Run;Lee, Moo-Ha;Kim, Il-Suk 799
This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.
Isolation of Ginsenoside Rh1 and Compound K from Fermented Ginseng and Efficacy Assessment on Systemic Anaphylactic Shock
Kim, Mi-Soon;Kwon, Bin;Park, Myeong-Soo;Ji, Geun-Eog 805
Ginsenosides are responsible for the pharmacological and biological activities of ginseng. In this study, ginsenoside Rh1 and compound K were isolated and purified from fermented ginseng substrate and their anti-allergic effects were assessed in compound 48/80-induced anaphylactic shock model. The fermented ginseng substrate was extracted by methanol and ginsenoside Rh1 and compound K were efficiently purified by preparative high performance liquid chromatography (prep HPLC). Their quality and quantity were analyzed by liquid chromatography-mass spectrometer (LC-MS) and HPLC. Ginsenoside Rh1 showed better anti-allergic effects than compound K in compound 48/80-induced anaphylactic shock model. This study suggested that fermented ginseng extracts with enriched Rh1 may be utilized as a potential biomaterial of functional food for the alleviation of allergic symptoms.
Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on the Storage Stability of Emulsion Type Sausage
Kim, Hack-Youn;Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Lee, Mi-Ai;Lee, Jang-Hyun;Paik, Hyun-Dong;Kim, Cheon-Jei 809
The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The $L^*$ value of T1, T2, and T3 had higher than control. The $a^*$ value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The $b^*$ value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.
Changes in Pasting and Fluid Properties of Corn and Rice Starches after Physical Modification by Planetary Mill
Kim, Bum-Keun;Lee, Jun-Soo;Cho, Yong-Jin;Park, Dong-June 814
Com and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and com starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of com starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of com and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from $6.16{\pm}0.47$ and $8.37{\pm}1.23\;sec$ to $5.47{\pm}0.78$ and $5.26{\pm}1.37\;sec$ for rice and com starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.
Mercury and Methylmercury Levels in Marine Fish Species from Korean Retail Markets
Oh, Keum-Soon;Suh, Jung-Hyuck;Park, Seong-Soo;Paek, Ock-Jin;Yoon, Hae-Jung;Kim, Hee-Yeon;Lee, Jong-Ok 819
Mercury and methylmercury concentrations were measured in 225 marine fish samples purchased from retail markets in 5 major Korean cities in 2005. The results showed that the concentrations of mercury and methylmercury ranged from 0.006-0.455 (mean=$0.054{\pm}0.025$) mg/kg and 0.004-0.120 (mean=$0.021{\pm}0.008$) mg/kg, respectively, in fish caught from the coastal waters of the Korean Peninsula. The concentrations in deep-sea fish including tuna ranged from 0.066-2.315 (mean=$0.095{\pm}0.640$) mg/kg for mercury and 0.027-0.897 (mean=$0.281{\pm}0.182$) mg/kg for methylmercury. The estimated weekly intakes (EWIs) of mercury and methylmercury reached 3.92 and 4.70% of the provisional tolerable weekly intakes (PTWI), respectively. Consequently, the levels of mercury and methylmercury in marine fish from current retail markets do not pose any significant health risks for Koreans.
Effect of Temperatures on the Enterotoxin Production of Bacillus cereus in Cereal Grains
Park, Young-Bae;Kim, Jung-Beom;Jin, Yong-Guo;Oh, Deog-Hwan 824
Effect of various temperatures on enterotoxin production of Bacillus cereus 4 different cereal grains (brown rice, glutinous rice, barley, and Job's tear) was studied. When B. cereus was inoculated to 4 grains, no toxin was detected within 24 hr at 20 and $25^{\circ}C$ although the population reached approximately 8-10 log CFU/g. However, enterotoxin was detected in all samples above $30^{\circ}C$. When the temperature was increased to $35^{\circ}C$, toxin production was observed in the range of 6.11 and 6.26 log CFU/g on brown rice and glutinous rice, respectively. At $40^{\circ}C$, toxin production was detected after 6 hr with the lowest bacterial population of 5.32 and 5.04 log CFU/g, whereas enterotoxin was produced in the range of 6.86 and 7.77 log CFU/g on barley and Job's tear at $40^{\circ}C$. Different types of food affected enterotoxin production of B. cereus. These results suggest that enterotoxin production was more significantly regulated in incubation temperatures than the number of B. cereus.
Multiplex PCR Detection of the MON1445, MON15985, MON88913, and LLcotton25 Varieties of GM Cotton
Kim, Jae-Hwan;Kim, Sun-A;Seo, Young-Ju;Lee, Woo-Young;Park, Sun-Hee;Kim, Hae-Yeong 829
A multiplex polymerase chain reaction (PCR) method was developed to simultaneously detect 4 varieties of genetically modified (GM) cotton. The event-specific primers were used to distinguish the 4 varieties of GM cotton (MON1445, MON15985, MON88913, and LLcotton25) using multiplex PCR. The acyl carrier protein 1 (Acp1) gene was used as an endogenous reference gene of cotton in the PCR detection. The primer pair Acp1-AF/AR containing a 99 bp amplicon was used to amplify the Acp1 gene and no amplified product was observed in any of the 13 different plants used as templates. This multiplex PCR method allowed for the detection of event-specific targets in a genomic DNA mixture of up to 1% GM cotton containing MON1445, MON15985, MON88913, and LLcotton25.
Effect of Particle Size on the Solubility and Dispersibility of Endosperm, Bran, and Husk Powders of Rice
Lee, Jeong-Eun;Jun, Ji-Yeon;Kang, Wie-Soo;Lim, Jung-Dae;Kim, Dong-Eun;Lee, Kang-Yeol;Ko, Sang-Hoon 833
Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at $5.4\;{\mu}m$ whereas those of the bran and the husk appeared at 65 and $35\;{\mu}m$, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.
Model System Study for the Mutagenicity of Sugar-Glycine Systems
Lee, Jae-Hwan;Shin, Han-Seung 839
The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2 M of different sugars in 10 mL water was heated at $150{\pm}5^{\circ}C$ for 30 min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After heating for 40 min, mutagenicity was achieved with glycine model systems containing 4 different sugars with by 145, 356, 206, and 369 revertants per plate, respectively. The glycine model systems containing fructose or tagatose were significantly (p<0.05) higher mutagenic activity than glycine model systems containing glucose or galactose after 40 min of heating. The linear regression between Maillard reaction intensity and mutagenic activities (slope=32.38, $R^2=0.93$) indicates that mutagenicity could be fully ascribed to Maillard reaction products.
Sensitivities of Salmonella typhimurium and Staphylococcus aureus to Ozonation in the Presence of Soluble Starch and Metal Ion Complex
Kim, Kee-Il;Kang, Suk-Nam;Lee, Ok-Hwan;Park, Jeong-Hyun 842
This study was carried out to investigate the bactericidal efficacy of concentration (0.1, 0.2, and 0.4 ppm) and exposure time (10 and 30 min) of ozone on bacterial reduction rate of Salmonella typhimurium KCTC 2541 and Staphylococcus aureus ATCC 13515 in the distilled water (DW), and DW supplemented with 0.2% soluble starch (SS), and metal ion (MC) using argentums (Ag) and copper (Cu). The significant bactericidal differences of S. aureus were showed in the treatments of DW and SS, respectively, at the concentration of ozone above 0.1 ppm for 10 min, comparing the respective initial bacterial counts. The bacterial reduction of S. aureus was more sensitive than that of S. typhimurum at the same concentration of ozone. The bacterial reduction rate of SS treatment was slightly lower than that of DW treatment at the same concentration of ozone (p<0.05), however, the bacterial reduction rate of strains improved in the MC treatment compared to the DW treatment at the same concentration of ozone.
Rapid Identification of Radical Scavenging Compounds in Blueberry Extract by HPLC Coupled to an On-line ABTS Based Assay and HPLC-ESI/MS
Kim, Chul-Young;Lee, Hee-Ju;Lee, Eun-Ha;Jung, Sang-Hoon;Lee, Dong-Un;Kang, Suk-Woo;Hong, Sae-Jin;Um, Byung-Hun 846
This study employed high performance liquid chromatography (HPLC) coupled to an on-line $ABTS^+$ radical scavenging detection (RSD) system along with HPLC-electro spin impact/mass spectrometry (ESI/MS), to rapidly determine and identify antioxidant compounds occurring in blueberry extract. The extract was separated by HPLC, and then the radical scavenging activities of the separated compounds were evaluated by the on-line coupled $ABTS^+$-RSD system. The negative peaks of the $ABTS^+$-RSD system, which indicates the presence of antioxidant activity, were monitored by measuring the decrease in absorbance at 734 nm. The active components in the blueberry extract were identified by HPLC-ESI/MS using their MS spectra and retention times. According to the data acquired from the on-line HPLC-$ABTS^+$-based assay and HPLC-ESI/MS systems, the antioxidant compounds detected in the blueberry extract were identified as chlorogenic acid and 11 anthocyanins.
Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions
Norajit, Krittika;Park, Mi-Ja;Ryu, Gi-Hyung 850
White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.
S-Adenosyl-L-methionine (SAM) Production by Lactic Acid Bacteria Strains Isolated from Different Fermented Kimchi Products
Lee, Myung-Ki;Lee, Jong-Kyung;Son, Jeong-A;Kang, Mun-Hui;Koo, Kyung-Hyung;Suh, Joo-Won 857
S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.
Comparison on Inactivation of Enterobacter sakazakii, Salmonella typhimurium, and Bacillus cereus Inoculated on Infant Formula During Storage by Gamma Irradiation
Jin, You-Young;Ku, Kyung-Ju;Park, Ji-Yong;Park, Jong-Hyun;Chung, Myong-Soo;Kwon, Ki-Sung;Chung, Kyung-Sook;Won, Mi-Sun;Song, Kyung-Bin 861
Enterobacter sakazakii, Salmonella typhimurium. and Bacillus cereus were evaluated on inoculated infant formula by gamma irradiation treatment as a method to provide microbial safety. The infant formula inoculated with the major pathogenic bacteria was treated at irradiation dose of 0, 3, 5, and 10 kGy, respectively. After treatment, the samples were individually packaged and stored at $20^{\circ}C$. Microbiological data during storage represented that the populations of E. sakazakii, S. typhimurium, and B. cereus were reduced with the increase of irradiation dose by 4 to 5 log reductions. In particular, E. sakazakii, S. typhimurium. and B. cereus were eliminated at 10, 5, and 3 kGy, respectively. E. sakazakii was the most radiation-resistant, while B. cereus was the least. Our results represent that gamma irradiation below 10 kGy should eliminate the growth of the major pathogenic bacteria in infant formula during storage.
Chitosan Coating Effects on Respiration Rate and Internal Gas Composition of 'Fuji' Apple and 'Satsuma' Mandarin
Ko, Jung-A;Kim, Ki-Myong;Lee, Jin-Sil;Park, Hyun-Jin 865
Effects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest $CO_2$ and the lowest $O_2$ concentration in the internal gas composition at $5^{\circ}C$ but showed no differences compared to other coating materials at $20^{\circ}C$. 'Satsuma' mandarin showed significantly high $CO_2$ concentration in chitosan coating at $20^{\circ}C$ but there were not significant differences among coating materials in $CO_2$ and $O_2$ composition at $5^{\circ}C$.
Anticoagulant Activity of Sulfated Barley $\beta$-Glucan
Bae, In-Young;Chang, Yun-Jeoung;Kim, Hye-Won;Lee, Hyeon-Gyu 870
Barley $\beta$-glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley $\beta$-glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption bands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley $\beta$-glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the $\beta$-glucan structure added a blood clotting prevention effect.
Antioxidant and ACE Inhibitory Activities of Soybean Hydrolysates: Effect of Enzyme and Degree of Hydrolysis
Lee, Ji-Soo;Yoo, Mi-Ae;Koo, Seung-Hyun;Baek, Hyung-Hee;Lee, Hyeon-Gyu 873
Native soy protein isolate (SPI) was hydrolyzed with 4 different proteolytic enzymes, including bromelain, papain, Neutrase, and Flavourzyme. SPI hydrolysates with the degree of hydrolysis (DH) in range of 6 to 15% were prepared by each enzyme. The angiotensin 1 converting enzyme (ACE) inhibitory and the antioxidant activities of the SPI hydrolysates, such as superoxide dismutase-like activity and inhibition of the linoleic acid autoxidation, were evaluated. Overall, as the DH increased, all evaluated bioactivities of the SPI hydrolysates significantly increased. The significantly highest ACE inhibitory and antioxidant activities were found in hydrolysates made with papain and bromelain, respectively. SPI hydrolysates by Flavourzyme showed the significantly lowest activity in all tested bioactivities. The results suggested that ACE inhibitory and antioxidant activities of SPI hydrolysates were determined by the DH and by the enzyme used.
Efficacy of Aqueous Chlorine Dioxide and Citric Acid in Reducing Escherichia coli on the Radish Seeds Used for Sprout Production
Lim, Jeong-Ho;Jeong, Jin-Woong;Kim, Jee-Hye;Park, Kee-Jai 878
The efficacy of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Escherichia coli was studied. Radish seeds were inoculated with E. coli. Following inoculation, samples were stored at $4^{\circ}C$ and soaked in citric acid or aqueous $ClO_2$ for 10 min. The treatment of radish seeds using 200 ppm aqueous $ClO_2$ solution caused a 1.5 log CFU/g reduction in the population of E. coli. Compared to the aqueous $ClO_2$ treatment, soaking radish seeds in 2.0% citric acid solution for 10 min was more effective in reducing E. coli populations on radish seeds. The efficacy of spray application of chlorine (100 ppm) or 0.5% citric acid to eliminate E. coli during the germination and growth of radish was investigated. Radish seed inoculated with E. coli was treated for the duration of the growth period. Although it resulted in a decrease in the E. coli population, the spray application of 100 ppm chlorine during the growth period was not significantly effective. In contrast, the combined treatment of seeds using 200 ppm aqueous $ClO_2$ and treatment of sprouts with 0.5% citric acid solution during sprout growth was hardly effective in eliminating E. coli.
Ginsenoside Composition Changes in Ginseng Extracts by Different Ascorbic Acid Treatments
Ko, Sung-Kwon;Cho, Ok-Sun;Bae, Hye-Min;Sohn, Uy-Dong;Im, Byung-Ok;Cho, Soon-Hyun;Yang, Byung-Wook;Chung, Sung-Hyun;Shin, Wang-Soo;Lee, Boo-Yong 883
The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.
Use of Restriction Fragment Length Polymorphism Analysis to Differentiate Fungal Strains in Sunchang Meju
Jung, Jong-Hyun;Seo, Dong-Ho;Bhoo, Sung-Hee;Ha, Suk-Jin;Kim, Jong-Sang;Kim, Jeong-Hwan;Kwon, Dae-Young;Cha, Jae-Ho;Park, Cheon-Seok 888
Twenty-three fungal strains were isolated from meju that had originated from the Sunchang province, the famous location for making fermented soybean foods in Korea. The restriction fragment length polymorphism (RFLP) of the internal transcribed spacer (ITS) region of the rDNA (ITS-RFLP) was applied to differentiate the isolated fungal strains. First, the ITS region by polymerase chain reaction (PCR) with specific primers was amplified and then cleaved the products with different restriction enzymes. Cleavage of the amplified fragments with the restriction enzymes AluI, HaeIII, HhaI, and TaqI revealed extensive polymorphisms. The ITS-RFLP results highly correlated with ITS sequence analysis. All of the 23 fungal strains were classified into 5 groups by ITS-RFLP analysis. Aspergillus oryzae was the major fungal strain isolated from Sunchang meju (12 out of 23), while Aspergillus fumigatus was the next most frequently isolated strain (7 out of 23). In contrast, it was found that Fusarium asiaticum, Aspergillus sydowii, and Arthrinium sp. were the minor fungal strains in meju.
Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation
Park, Sun-Jung;Chang, Jin-Hee;Cha, Seong-Kwan;Moon, Gi-Seong 892
During dongchimi fermentation at 5 and $25^{\circ}C$, the pH lowered slowly and reached 4.03 at $5^{\circ}C$ after 30 days, whereas it lowered dramatically and reached 3.59 at $25^{\circ}C$ after 2 days. The predominant bacteria were Leuconostoc (Leu.) mesenteroides at $25^{\circ}C$ until day 2 which changed into Lactobacillus (Lb.) plantarum at day 3, analyzed by a culture dependent method with partial 16S rRNA gene sequencing, whereas Leu. mesenteroides occupied predominantly at $5^{\circ}C$ until day 7. In a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) with partial 16S rRNA gene sequencing, Lb. algidus was predominant at $5^{\circ}C$ until day 7 and Lb. plantarum occupied predominantly at $25^{\circ}C$ until day 3, which is different from the results of the culture based method, indicating the both methods need to be combined for accuracy. Based on the culture-dependent method, Leu. mesenteroides might be responsible for the early and mid-phase of dongchimi fermentation.