Earticle

Ethanol fermentation of the enzymatic hydrolysates from the products pretreated using 1-ethyl-3-methyl-imidazolium acetate ([EMIM]Ac) and its co-solvents with dimethylformamide (DMF) was conducted using Saccharomyces cerevisiae (D452-2). The optical density change due to the yeast cell growth, the consumption amount of monosugars (glucose, xylose), the concentration of acetate, and ethanol production yield were investigated. The co-solvent system lowered inhibition of the growth of the cells. The highest concentration of glucose (7.8 g/L) and xylose (3.6 g/L) was obtained from the enzymatic hydrolysates of the pretreated product by pure [EMIM]Ac. The initial concentration of both monosugars in the enzymatic hydrolysates was decreased with increasing fermentation time. Ethanol of Approximately 3 g/L was produced from the enzymatic hydrolysates by pure [EMIM]Ac and co-solvent with less than 50% DMF.

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of β-glucan. In the present study, fermentation broths containing soluble β-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at 37℃ in an anaerobic incubator for five days. It showed that the β-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

In our study, osteoporosis was induced by ovariectomized in female Sprague-Daweley (SD) rats, and the prevention and treatment efficacy of the climacteric disease the ostmenopausal type I pattern was examined by using the experimental substance soybeans and arowroot. No clinical signs and mortality after continuous oral administration of experimental substances for 14 weeks were not observed, however, the weight of experimental animals underwent ovariectomized was increased significantly in comparison with control group (p<0.01). The atrophy of the uterus due to T3 group was 23.64% after 7 weeks, 24.44% after 14 weeks (in comparison with N.C. group), and it was statistically significantly increased. In regard to the change of blood cells, it was observed that platelets were statistically significantly reduced in the ovariectomized group, and administered orally experimental substances continuously for 7 weeks, in all groups administered experimental substances, it was found that platelets had the tendency to be increased more than N. C. group. In regard to He change of blood biochemistry, removed the ovary, the concentration of ALP showed the tendency to be increased than control group, and particularly in T3 group, it was increased significantly. In regard to the concentration of cholesterol, in comparison with negative control group, it was reduced 68% at 7 weeks and 35% at 14 weeks. After ovariectomized, the amount of estrogen was found to be reduced by 21.37% in comparison with control group, it showed the tendency to be increased by 4.49% in T1 group and 7.62% in T2 group, the concentration of estrogen in each group showed the tendency to be increased than negative control group, and in T3 group, it was increased to 100.46% and 117.65% in T4 group, and it was increased more than control group. Based on the above experimental results, in the experimental animals female rats, because of the hormonal imbalance induced by ovariectomized, a large mount of fat is accumulated in the body and due to it osteoporosis, obesity, hypertension, hyperlipidemia, fat of the liver, arteriosclerosis, diabetes, and other metabolic diseases were developed. Hence, when the experimental substance Extraction of ferment arrowroot was orally administered continuously for 14 weeks, it was thought that a certain proportion of the hormonal balance was maintained that functioned as a substance interfering the accumulation of fat, and it was considered to be of help in the treatment of not only osteoporosis Type I, but also for the prevention and treatment of various endocrinal diseases.

본 연구의 목적은 사향을 대체할 수 있는 약재로 각광 받고 있는 침향에 5가지의 유산균(L. casei, L. plantarum, B. longum, L. acidophilus, S. thermophilus)을 첨가하여, 침향 성분 중 β-selinene의 체내흡수율이 얼마나 개선되는지와 함께 항산화 효능에 대해 검토하 며, 나아가 발효 침향환으로의 가능성을 확인하고자 하였다. 침향의 주성분은 이성체화합물인 세스퀴테르펜류인 β-selinene으로 규명 될 수 있다. 분석결과는 다음과 같다. 첫째, 발효 침향환이 미발효 침향환보다 β-selinene의 함량이 높았으며, β-selinene 성분이 증가함에 따라 면역 관련 단백질 및 유전자의 발현 또한 증가하였다. 둘째, 발효 침향환의 체내흡수율은 미발효 침향환 대비 2.5배 이상 높은 것으로 분석되었다. 셋째, SOD-2 및 GXP-1 유전자의 발현은 발효 침향환이 미발효 침향환에 비해 발현값이 증가함을 알 수 있었다. 이러한 결과는 유산균의 발효가 β-selinene의 체내 흡수와 농도를 증가시켜 긍정적인 항산화 효과를 나타냄을 시사한다. 본 연구 결과를 토대로 한방 건강식품의 혁신적이고 다양한 가공 기술과 함께, 제품개발을 통해 한방건강식품산업 발전에 기여할 수 있는 기초자료를 제공할 수 있을 것이다.

In this study, β-selinene in addition to the improvement in the body absorption rate of selinene, the antioxidant efficacy was reviewed, and furthermore, the possibility of fermented agarwood was confirmed. the main component of aloes can be identified as β-selinene, a sesquiterpene that is an isomeric compound. The analysis results are as follows. First, the content of β-selinene in fermented agarwood pills was higher than that of unfermented agarwood pills, and as the β-selinene component increased, the expression of immune-related proteins and genes also increased. Second, it was analyzed that the absorption rate of fermented agarwood pills in the body was more than 2.5 times higher than that of unfermented agarwood pills. Third, it was found that the expression of SOD-2 and GXP-1 genes increased in fermented agarwood pills compared to unfermented agarwood pills. These results suggest that fermentation of lactic acid bacteria increases the absorption and concentration of β-selinene in the body, resulting in a positive antioxidant effect. based on the results of this study, it will be possible to provide basic data that can contribute to the development of the oriental health food industry through product development along with innovative and diverse processing technologies of oriental health food.

음식물쓰레기와 같은 유기성 폐기물은 다양한 처리과정에서 발생하며, 이의 처리과정에서 발생 하는 폐수 및 악취로 인한 환경오염 문제가 심각 한 사회문제로 대두되고 있다. 이에 쌀겨, 왕겨, 톱밥을 이용한 음식물쓰레기 처리가 효과적이라 는 실험을 바탕으로 음식물쓰레기의 효율적인 재 활용을 위한 연구로서 미생물 제제를 제조하였 다. 그 결과 미생물 제제의 활성이 높았고, 이화 학적 분석 결과 유해물질 등도 기준치 이하로 나 타났으며, 성숙도, C/N 값, 유기물 함량도 초과하 였다. 이와 같은 수치는 처리 부산물을 퇴비나 사료로 활용 가능한 값을 보여준다.

Organic waste including agricultural or food waste is generated in various processing processes, and environmental pollution problems caused by wastewater and odor generated during the process of processing food waste are becoming serious social problems. Accordingly, research for effectively recycling food waste has been actively conducted based on the experiments that the treatment of food waste using rice bran, rice husk, and sawdust is effective, a microbial agent was prepared. As a result, the activity of the microbial agent was high, and even through the results of physicochemical analysis, the harmful substances were below the standard value. The maturity, C / N value, and organic value exceeded the standard value. Thus final by-product could be used as compost or feed.

This study investigated whether Ganoderma lucidum (Y2)-mediated fermentation of Artemisia capillaris extract (ACE) could synergistically enhance its antioxidant, anti-inflammatory, and tyrosinase-inhibiting activities. Both G. lucidum extract and fermented ACE exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, but with poorer efficacy than ACE (even at a low ACE concentration). Viability of RAW264.7 macrophages was significantly reduced in the presence of ACE (150 mg/mL and above). However, this effect was greatly mitigated upon G. lucidum-mediated ACE fermentation. Additionally, relative to the same concentration (25 μg/mL) of G. lucidum mycelial extract, ACE exhibited an improved ability to significantly inhibit RAW264.7 macrophage nitric oxide (NO) production. Finally, relative to the same concentration (200 μg/mL) of a positive control (arbutin), fermented ACE exhibited an approximately 3.66 times higher capacity for tyrosinase inhibition. These results suggest that G. lucidum-fermented ACE possesses enhanced tyrosinase-inhibiting activity and may be of utility as a skin-lightening agent.

본 연구는 Bacillus 발효액(ENM)을 섭취한 사람의 NK세포활성도와 Hamster의 골밀도, 골량과 골면적에 미치는 영향을 연구하는 것이 목적이었다. 방법: NK세포 활성도 측정과 x-ray를 통한 골밀도 검사를 하였다. 결과: NK 세포의 활성도는 대조군은 644.71 pg/ml, 임상군이 1796.37 pg/ml로 높게 나타나 유의성이 있었다(p<.004). 그리고 임 상군은 섭취 전 검사에서 1110.37 pg/ml, 사후검사에서는 1796.37 pg/ml로 유의성이 있게 증가하였다(p<.001). ENM 먹인 후의 햄스터들의 행동관찰에서는 대조군과 임상군 간의 행동은 차이가 없이 정상적으로 행동하였다. 체중의 변 화는 대조군에서는 최초 및 최종 27일째에 측정한 체중은 106 g로 거의 변동이 없었으며, 임상군은 최초 측정이 96.6 g, 최종 27일째는 114 g로 증가하여 유의성이 있었다. 햄스터 뒷다리를 Ｘ-선 촬영한 사진에서는 형태적인 변화는 관 찰되지 않았다. 대조군의 골밀도는 0.059 g/cm3, 임상군은 평균 골밀도는 0.062 g/cm3로 0.003 g/cm3만큼 증가하였다. 골중량은 대조군은 0.175 g, 임상군은 0.196 g로 증가하였다. 골면적은 대조군은 2.95 cm2, 임상군은 3.14 cm2 으로 0.19 cm2만큼 증가하였다. 부검에서 대조군과 임상군은 모두 특기할만한 이상은 없고, 각 장기도 정상이었다. 결론: ENM 섭취는 NK세포활성도와 Hamster의 골밀도를 증가시키는 유용한 식품이라 생각한다.

Purpose: The purpose of this study was to investigate the effects of Bacillus fermentation broth (ENM) on the human NK cell activity, and bone matrix density, matrix content and area of hamsters fed ENM. Methods: NK cell activity was tested, and bone mineral density were measured by x-ray. Results: NK cell activity was significantly higher in the control group (644.71 pg/ml) and in the test group (1796.37 pg/ml) (p<.004). Test groups were significantly increased by 1110.37 pg/ml in the pre-test and 1796.37 pg/ml in the post-test(p<.001). Behavioral observations after feeding ENM to hamsters showed normal behavior with no difference between control and test groups. The hamster body weight of the control was 106 g at the initial and final 27 days. In the test group, the initial weight was 96.6 g and the final 27 days was 114 g. No morphological changes were observed in the X-ray photographs of the hamster hind legs. The bone matrix density was 0.059 g/cm3 in control and 0.062 g/cm3 in the test, which was increased by 0.003 g/ cm3. The bone matrix content was 0.175 g in the control and 0.196 g in the test. The bone area was 2.95 cm2 in the control and 3.19 cm2 in the test, which was increased by 0.19 cm2 . In the autopsy, neither the control nor the test group showed any remarkable abnormality, and each organ was normal. Conclusions: It is thought that ingestion of ENM is useful for immunity enhancement.

본 연구는 생리활성이 우수한 천년초의 활용도를 높이기 위해 L. plantarum를 이용한 발효과정을 통해 얻은 추출물을 천년초의 열수추출물과 비교하여 특성을 확인하였다. 점성분석, 총폴리페놀, 아미노산 분석을 수행하 였으며, 항박테리아 활성 및 사이토카인 분석, zymography 등을 통해 발효추출물의 특성을 연구하였다. 천년초 이 용도를 절감시키는 점성도가 거의 절반 감소되고, 비타민 C의 양은 약간 감소하였으나 발효과정 동안 거의 유지되 는 것으로 보이며, 총폴리페놀, 아미노산 총량 및 생리활성 주요 무기질 성분은 발효를 통해 증가함을 확인하였다. 또한 세포독성이 없음을 확인하고, 염증관련 사이토카인류와 MMP-9 활성도를 확인한 결과 천년초의 열수추출물 에 비해 L. plantarum-발효 천년초에서 염증 억제 및 조직 파괴 억제 효과가 있는 것으로 확인되었다. 이러한 결과 들은 유산균을 이용한 발효 천년초를 기능성을 부가한 소재로 활용하는데 있어 기초가 될 것으로 기대된다.

To increase the bioavailability of Opuntia humifusa, O. humifusa was fermented using L. plantarum, and the characteristics of the fermented extract were confirmed. The characteristics of fermented extracts were investigated through viscosity, total polyphenol content, amino acid, antibacterial activity, cytokine analysis and zymography. The viscosity decreased by half and vitamin C remained almost unchanged during fermentation. Total polyphenols, most amino acids, total amino acids and major minerals were increased by fermentation. There was no cytotoxicity, and the activity of cytokines and MMP-9 in inflammation was inhibited. The inhibitory effect on inflammation and tissue destruction was found to be inhibited in L. plantarum fermentation extracts compared to hot water extracts. These results are expected to be the basis for the development of materials that enhance the functionality of L. plantarum-fermented O. humifusa extract.

King Fruit not only have a delicious taste. But, this fruit also can make a waste that can be contaminated the environment. And, many people always handle it with making them as a compost. Here, I am using the experiment to search something important for this fruit. It’s known that actually King Fruit seeds contain 43,7 gram-46,2 gram carbohydrate every 100 gram King Fruit seed that can be converted into glucose. That mean, this fruit can be made as bio-ethanol as a new energy. And this type of ethanol can be used for the mixing of avtur. The fuel of aero plane. Before we get the ethanol, we should fermented it for about 3-4 days. We used Saccharomyces cerevisiae yeast for helping the fermentation. The same thing happens on King Fruit skin. This skin can be used as a substitute of battery. Because, this King Fruit skin contains high potassium as well. As a comparison, it can be compare with the normal battery that have energy 1,5 volt. This kind of king fruit skin have electycity energy as big as 1,25 volt.

Effects of extrusion conditions (barrel temperature and moisture content) and fermentation time on the antioxidant properties of root hair of tissue cultured raw mountain ginseng (MG) were investigated. The barrel temperature/ moisture combinations were: $110^{\circ}C$/25% (MG1), $140^{\circ}C$/25% (MG2), $110^{\circ}C$/35% (MG3) and $140^{\circ}C$/35% (MG4). Red ginseng (RG) was also investigated. The contents of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and polyphenolic increased after fermentation in RG and even more in MG, while extruded ginseng samples exhibited little change. The increases noted with MG and RG occurred during the first 4 days of fermentation. DPPH radical scavenging activity decreased after extrusion and was significantly higher in MG (20.93%) than RG (1.63%) on the first day of fermentation. DPPH radical scavenging activity in the barrel temperature/moisture combinations were 19.01% (MG1), 14.45% (MG2), 20.37% (MG3) and 15.78% (MG4). The content of polyphenolic compounds in ginseng samples displayed a similar trend. Acidic polysaccharide in RG and MG1${\sim}$MG4 were higher than MG, but decreased during fermentation. Crude saponin in RG and MG1${\sim}$MG4 decreased after 15 days of fermentation, while increasing in MG.

The potential of hydroponic cultivated Chinese cabbage as a kimchi material was evaluated. The hydroponic-grown (HG) Chinese cabbage was heavier in weight, taller in height, wider in width, but less in number of leaves compared with the field-grown (FG) Chinese cabbage. The former showed higher contents of calcium, iron, vitamin A and niacin, and lower lipid and vitamin C than the latter. During fermentation of 28 days at 1$0^{\circ}C$, FG and HG kimchis showed comparable pH and acidity values, besides that the FG and HG kimchis showed a pH value of 4.2 and 4.0, respectively, at the 14th day. The FG kimchi showed higher numbers of total microbes as well as total and typical lactic acid bacteria than the HG kimchi at the 7th day. However, both kimchis did not show any difference at 14th day. There was no significant difference in the {TEX}$L^{*}${/TEX} value between FG and HG kimchis. However, HG kimchi showed a more reddish hue than FE kimchi between the 7th and 14th day of fermentation. In sensory evaluation, the HG kimchi revealed a slightly more sour taste and a less crispy texture than the FE kimchi at the 14th day. However, both kimchis did not show any difference in overall quality until the 21st day of fermentation.

This study was carried out to investigate the fermentation characteristics and optimum conditions for alcohol fermentation of the Korean native mulberry. The yeast strains of S. kluyveri DJ97, La parisienne (Saccharomyces cerevisiae, Netherlands) and Enoferm (Saccharomyces cerevisiae, Denmark) produced higher alcohol concentrations than other strains, and further study was therefore performed with these three species. The optimum additional water content for maximizing alcohol concentration was 250% (v/w). The alcohol concentrations were rapidly increased in the first 4 days under the optimum conditions and reached 13.8% for S. kluyveri DJ97, 14.0% for La parisienne and 14.0% for Enoferm, respectively. Residual sugar concentration was decreased steadily from the beginning of fermentation until 5 days, after which it maintained a constant level. The pH was decreased steadily in the log phase during further maturation. However, the pH underwent a slight decrease after 4 days and then was stabilized during further maturation. Methanol concentrations for the three species used were analyzed after 60 days maturation and were lower than the levels regulated by the food standard. Fusel oils such as n-propanol, iso-butanol, and iso-amyl-alcohol were produced as by-products with the highest production from Enoferm and the lowest from S. kluyveri DJ97.

Starch is an abundant resource in plant biomass, and it should be hydrolyzed enzymatically into fermentable sugars for ethanol fermentation. A genetic recombinant yeast, Saccharomyces cerevisiae GA-7458, was constructed by integrating the structural gene of both $\alpha$-amylase from Bacillus stearothermophilus and the gene (STA1) encoding glucoamylase from S. diastaticus into the chromosome of S. cerevisiae SH7458. The recombinant yeast showed active enzymatic activities of $\alpha$-amylase and glucoamylase. The productivity of ethanol fermentation from the pH-controlled batch culture (pH 5.5) was 2.6 times greater than that of the pH-uncontrolled batch culture. Moreover, in a fed-batch culture, more ethanol was produced (13.2 g/L), and the production yield was 0.38 with 2% of corn starch. Importantly, the integrated plasmids were fully maintained during ethanol fermentation.

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

The main objective of this in vitro study was to evaluate red ginseng byproduct (RGP) as a protein resource and its effects on rumen fermentation characteristics, microflora, CO2, and CH4 production in ruminants. Four treatments for in vitro fermentation using buffered rumen fluid over a 48 h incubation period were used: 1, RGP; 2, corn gluten feed (CGF); 3, wheat gluten (WG); and 4, corn germ meal. In vitro dry matter digestibility (IVDMD), in vitro neutral detergent fiber digestibility (IVNDFD), in vitro crude protein digestibility (IVCPD), volatile fatty acids, pH, and ammonia nitrogen (NH3-N) were estimated after 48 h incubation. Gas production was investigated after 3, 6, 12, 24, 36 and 48 h. The CO2 and CH4 were evaluated after 12, 24, 36, and 48 h. A significant difference in total gas production and CO2 emissions was observed (p < 0.01) at all incubation times. CH4 production in RGP were higher (p < 0.05) than that in other treatments but a higher CH4 portion in the total gas production was observed in WG (p < 0.05) at 48 h incubation. The IVDMD, IVNDFD, and IVCPD of RGP was lower than those of other conventional ingredients (p < 0.01). The RGP had the lowest NH3-N value among the treatments (p < 0.01). The RGP also had the lowest total VFA concentration (p < 0.01), but presented the highest acetate proportion and acetate to propionate ratio among the treatments (both, p < 0.01). The abundance of Prevotella ruminicola was higher in RGP than in WG (p < 0.01), whereas RGP has lower methanogenic archaea (p < 0.01). In conclusion, based on the nutritive value, IVDMD, low NH3-N, and decreased methanogenic archaea, RGP inclusion as a protein source in ruminant diets can be an option in replacing conventional feed sources.

Background: This study was conducted to evaluate the effects of adding Korean rice wine residue (RWR) in total mixed ration (TMR) on in vitro ruminal fermentation and growth performance of growing Hanwoo steers. Methods: For in vitro fermentation, the experimental treatments were Control (Con: 0 % RWR + TMR), Treatment 1 (T1: 10 % RWR + TMR), and Treatment 2 (T2: 15 % RWR + TMR). The rumen fluid was collected from three Hanwoo steers and mixed with buffer solution, after which buffered rumen fluid was transferred into serum bottles containing 2 g dry matter (DM) of TMR added with or without RWR. The samples were then incubated for 0 h, 12 h, 24 h, or 48 h at 39 °C and 100 rpm. For the in vivo experiment, 27 Hanwoo steers (6 months old) with an average weight of 196 ± 8.66 kg were subjected to a 24-week feeding trial. The animals were randomly selected and equally distributed into three groups. After which the body weight, feed intake and blood characteristics of each group were investigated. Results: The pH of the treatments decreased significantly relative to the control during the 12 h of incubation. Total gas production and ammonia nitrogen (NH3-N) was not affected by RWR addition. The total volatile fatty acid (VFA) was lower after 24 h of incubation but at other incubation times, the concentration was not affected by treatments. Feed cost was 8 % and 15 % lower in T1 and T2 compared to control. Blood alcohol was not detected and a significant increase in total weight gain and average daily gain were observed in Hanwoo steers fed with RWR. Conclusion: Overall, the results of this study suggest that TMR amended with 15 % RWR can be used as an alternative feed resource for ruminants to reduce feed cost.

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

We evaluated the possibility of rapid fermentation of anchovy sauce using a commercial protease. The fermentation characteristics were monitored by response surface analysis. The content of total nitrogen was high (around 1 %) with fermentation at 51.7～57.5$^{\circ}C$ after 10.2～16.4 hours, but rapidly decreased at higher temperatures (6$0^{\circ}C$ or over), while the $R^2$ of polynomial equation was 0.9185 (p<0.05). The amino acid content rapidly decreased to approximately 600 mg% and less at high temperature (6$0^{\circ}C$ and over), and the $R^2$ was 0.9578 (p<0.01). The free amino acids were affected more by fermentation time when fermentation temperature was lower, and the $R^2$ for total free amino acids was 0.8496 (p<0.10). The $R^2$ for sweet free amino acids was 0.9144 (p<0.05). According to the results of this study, the optimal conditions for anchovy sauce fermentation were predicted to be 52.5～56.9$^{\circ}C$ and 13.3～16.4 hours, and the predicted values and actual values of each response variable were similar to each other when the fermentation was performed at a random point within the optimal range. Also, the comparison of the quality between the quick anchovy sauce and sauces currently on the market showed that the content of sweet amino acids was higher in the former than in the latter.

Mageu is a non-alcoholic fermented cereal beverage widely consumed in Southern Africa. It is traditionally produced via spontaneous fermentation using various inocula, but is increasingly manufactured using defined starter cultures to improve product consistency, safety, and shelf life. As part of ongoing efforts to modernize traditional fermented foods while retaining their characteristic qualities, this study evaluated the use of selected Lactobacillaceae starter cultures for mageu production. The strains investigated are isolates from healthy South African women identified to have promise as probiotics for women’s health, thereby providing an opportunity to produce a mageu with targeted functional application. Five isolates were tested alone and with Saccharomyces cerevisiae, a yeast associated with mageu fermentation. Fermentation performance was evaluated using pH, titratable acidity, total solids, lactate and ethanol concentrations, viable cell counts, shelf-life, and consumer acceptability. All strains successfully facilitated mageu fermentation, achieving final pH values below 4.0 while maintaining viable cell counts in the finished product, an essential requirement for probiotic functionality. Mixed starter cultures containing yeast reduced fermentation time, increased acid production, and enhanced microbial growth compared to single-strain fermentations. All products met national standards for ethanol and solids content. Consumer acceptability testing indicated a preference for mixed-culture products over the single-strain fermentations, although the commercial flavored mageu remained the most preferred. These findings demonstrate that non-traditional Lactobacillaceae starter cultures can be used to produce mageu with acceptable sensory characteristics, supporting the functional diversification of this culturally significant fermented beverage.

Lait caille is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caille . For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caille in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caille . The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caille possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caille , which scientists should work to resolve.