The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
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DOI: 10.1007/s10068-020-00767-x
Abstract: Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed… read more here.
Keywords: barley bran; fermented barley; marination; korean fermented ... See more keywords
Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods
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DOI: 10.1007/s10068-022-01045-8
Abstract: Korean fermented soybean products doenjang, ganjang, and gochujang are vulnerable to contamination with aflatoxigenic fungi in the open fermentation environment. Therefore, simple and effective methods to determine aflatoxins (AFs) in these complex food matrices are… read more here.
Keywords: soybean products; korean fermented; fermented soybean; products doenjang ... See more keywords
Culture Optimization Strategy for 1-Deoxynojirimycin-producing Bacillus methylotrophicus K26 Isolated from Korean Fermented Soybean Paste, Doenjang
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DOI: 10.1007/s12257-018-0159-y
Abstract: Abstract1-Deoxynojirimycin (1-DNJ) is an α-glucosidase inhibitor that is used for the treatment of type 2 diabetes. In this study, we isolated Bacillus methylotrophicus K26 with α-glucosidase inhibition (AGI) activity from Korean fermented soybean paste (Doenjang)… read more here.
Keywords: methylotrophicus k26; soybean paste; korean fermented; bacillus methylotrophicus ... See more keywords
Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
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DOI: 10.1007/s13197-020-04777-9
Abstract: Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by… read more here.
Keywords: traditional korean; korean fermented; proteomic evaluation; kimchi traditional ... See more keywords
Neuroprotective Effects of the Methanol Extract of Kimchi, a Korean Fermented Vegetable Food, Mediated Via Suppression of Endoplasmic Reticulum Stress and Caspase Cascade Pathways in High-Cholesterol Diet-Fed Mice.
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DOI: 10.1089/jmf.2017.4103
Abstract: Endoplasmic reticulum (ER) stress-related unfolded peptide accumulation is closely associated with the development of neurodegenerative diseases known as protein misfolding disorders. The antioxidative properties of kimchi, a traditional Korean fermented vegetable dish, have been well… read more here.
Keywords: endoplasmic reticulum; group; reticulum stress; korean fermented ... See more keywords
Transcriptome Analysis of Halotolerant Staphylococcus saprophyticus Isolated from Korean Fermented Shrimp
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DOI: 10.3390/foods11040524
Abstract: Saeu-jeotgal, a Korean fermented shrimp food, is commonly used as an ingredient for making kimchi and other side dishes. The high salinity of the jeotgal contributes to its flavor and inhibits the growth of food… read more here.
Keywords: saprophyticus isolated; analysis; staphylococcus saprophyticus; korean fermented ... See more keywords
Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry
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DOI: 10.3390/foods11070909
Abstract: Gajami-sikhae is a traditional Korean fermented fish food made by naturally fermenting flatfish (Glyptocephalus stelleri) with other ingredients. This study was the first to investigate the diversity and dynamics of lactic acid bacteria in gajami-sikhae… read more here.
Keywords: sikhae traditional; korean fermented; traditional korean; gajami sikhae ... See more keywords
Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial
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DOI: 10.3390/foods12112190
Abstract: Cheonggukjang is a traditional Korean fermented soybean food with potential health benefits. For this reason, Cheonggukjang is consumed in the form of pills in addition to being used as a food ingredient. There are few… read more here.
Keywords: consumption; food; korean fermented; cheonggukjang ... See more keywords
Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods
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DOI: 10.3390/ijms21041227
Abstract: The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods. Three bacterial strains (Lactobacillus fermentum KU200060, Lactobacillus delbrueckii KU200171, and Lactobacillus buchneri KU200793) showed… read more here.
Keywords: neuroprotective effects; buchneri ku200793; fermented foods; korean fermented ... See more keywords