Investigation of Microbial Community of Korean Soy Sauce () Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics.

The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce () were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which , , and accounted for more than 80% of the total community.

Engineering Bacillus subtilis J46 for efficient utilization of galactose through adaptive laboratory evolution.

Efficient utilization of galactose by microorganisms can lead to the production of valuable bio-products and improved metabolic processes. While Bacillus subtilis has inherent pathways for galactose metabolism, there is potential for enhancement via evolutionary strategies. This study aimed to boost galactose utilization in B.

Antihypertensive Effect of Milk Fermented by K79 on Spontaneously Hypertensive Rats.

The aim of this study is to investigate whether milk fermented by K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, Wistar-Kyoto rats): distilled water, control group [NCG, spontaneously hypertensive rats (SHR)]: distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (SHR): 335 mg/kg/day, low treatment group (SHR): 170 mg/kg/day, positive control group (PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals.

Consumer Preference of Traditional Korean Soy Sauce () and Its Relationship with Sensory Attributes and Physicochemical Properties.

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT might be influenced much more by individual producers than by region.

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of (Korean Native Cattle).

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed.

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste ().

To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of , a total of 179 strains were isolated from ninety-four collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. sp.

Physiological Characteristics and Anti-Diabetic Effect of KI62.

The purpose of this study is to examine the physiological characteristics and anti-diabetic effects of KI62. The α-amylase and α-glucosidase inhibitory activity of KI62 was 94.86±3.

Effect of Starch Noodle () and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ().

This study was conducted to examine the effects of starch noodles (; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.

Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284.

The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S.

Comparative Study on the Characteristics of Weissella cibaria CMU and Probiotic Strains for Oral Care.

Probiotics have been demonstrated as a new paradigm to substitute antibiotic treatment for dental caries, gingivitis, and chronic periodontitis. The present work was conducted to compare the characteristics of oral care probiotics: CMU (Chonnam Medical University) and four commercial probiotic strains. Survival rates under poor oral conditions, acid production, hydrogen peroxide production, as well as inhibition of biofilm formation, coaggregation, antibacterial activity, and inhibition of volatile sulfur compounds were evaluated.