Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications

Subramanian Dharaneedharan(숩라마니얀 다라니다란),Moon-Soo Heo(허문수) 한국생명과학회 2016 생명과학회지 Vol.26 No.4

본 논문은 프로바이오틱 세균의 잠재적 기원으로서의 중요성으로 한국 발효식품의 다양성을 살펴보았다. 한국에서 소비되고 있는 발표식품들은 여러 물질들을 기반으로 나눌 수 있다. 김치, 메주, 된장, 간장, 젓갈, 막걸리와 같은 발표식품은 중요한 약리적인 성질들을 가진 것으로 보고되고 있다. 이러한 발효 식품들은 지역 주민들에게 규칙적으로 소비되고 있으며, 이들 발효식품들은 Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, Bacillus와 유산균을 포함한 다양한 유익미생물을 기반으로 만들어 진다. 발효식품들은 음식으로서의 이용가치의 경계를 넘어서 약리적인 식품으로써 뿐만 아니라 기능적인 면에서까지 높아지고 있다. 이러한 발효식품은 잠재적 항산화, 항암, 항콜레스테롤, 항당뇨, 항노화의 물질이 풍부한 기원으로 여기고 있다. 전반적으로 전통발효 식품은 식품공급원뿐만 아니라 인간 건강을 높여주는 특성을 가지고 있다. 여러 다양한 발효식품이 식이에 대한 효과가 과학적 보고들이 많이 출판되었고 전통발효식품이 건강에 유익하다는 것에 대한 인식이 증가되고 있다. 이러한 영역에서 현재 많은 보고서가 있다. 식품미생물학자가 이용할 수 있는 충분한 기회를 제공할 뿐만 아니라 발효식품의 탐험과 신종균주의 분리, 미생물연구에 잠재적 응용가치를 높일 수 있다. This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.

청소년의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향

이정우,김유경 한국가정과교육학회 2013 한국가정과교육학회지 Vol.25 No.3

The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(β=.235), followed by healing(β=.190), health(β=.175), and convenience(β=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(β=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential. 본 연구에서는 청소년의 음식선택동기와 전통발효음식에 대한 태도 및 섭취행동과의 관련성을 분석하여 섭취행동에 영향을 미치는 요인들을 알아보았다. 서울시에 거주하는 고등학생 319명을 대상으로 음식선택동기, 전통발효음식에 대한 태도, 섭취행동에 관한 설문을 실시하여 분석하였으며 그 결과는 다음과 같다. 첫째, 음식선택동기는 건전성, 힐링, 편의성, 체중조절, 친숙성, 가격, 건강의 7개 요인으로 추출되었으며, 전통발효음식에 대한 태도와 섭취행동은 각각 하나의 요인으로 추출되었다. 둘째, 전통발효음식 만들기 체험을 하였던 집단의 건전성, 체중조절, 건강, 태도, 섭취행동 평균이 유의하게 높았다. 셋째, 음식선택동기는 전통발효음식에 대한 태도에 유의한 영향을 미쳤다. 전통발효음식에 대한 태도에 영향을 미치는 변수들의 상대적인 영향력은 가격(β=.235)이 가장 컸으며, 그 다음은 힐링(β=.190), 건강(β=.175), 편의성(β=.126)의 순이었다. 넷째, 전통발효음식에 대한 태도는 전통발효음식의 섭취행동에 유의한 영향을 미쳤다(β=.549). 다섯째, 체중조절은 섭취행동에 직접적으로 영향을 미쳤다. 가격, 힐링, 건강, 편의성은 섭취행동에 직접적으로 영향을 미치지는 않았지만 태도를 통해 간접적으로 영향을 미쳤다. 결론적으로, 전통발효음식의 섭취행동을 높이기 위해서는 전통발효음식에 대한 긍정적인 태도의 형성이 중요하며 태도 형성에 영향을 미치는 음식선택동기에 대한 관심과 분석이 요구된다.

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Park, Young Kyoung,Lee, Jae Hoan,Mah, Jae-Hyung Elsevier 2019 Food chemistry Vol.278 No.-

<P><B>Abstract</B></P> <P>Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Biogenic amine content of fermented soybeans were compared to recommended limits. </LI> <LI> Most fermented soybean foods contained potentially hazardous biogenic amine content. </LI> <LI> Regulation of biogenic amines in fermented soybean foods are currently insufficient. </LI> <LI> Control of biogenic amines is necessary to produce safe fermented soybean foods. </LI> </UL> </P>

조선시대 장문화의 양상과 그 추이

박유미 수선사학회 2023 史林 Vol.- No.86

The purpose of this article is to understand how the history and function of fermented soybean food in the Joseon Dynasty are inherited and developed. I would also like to examine what changes have occurred during the subsequent Japanese colonial era. In addition to food life, soybean fermented food during the Joseon Dynasty performed various functions such as relief food, consolation, and medicine. Since this food played a big role in saving the lives of the people, Joseon officials and intellectuals collected information on various fermented soybean foods and included recipes and effects in books. In the late Joseon Dynasty, Korean cookbooks written by women appeared, and fermented foods made with red peppers were widely distributed, gaining a reputation as a representative spicy food of Joseon. During the Japanese colonial period, the industrialization of fermented soybean foods, the inflow of fermented foods from Japan, and changes in manufacturing and sales took place. This change shows that the public function given to fermented soybean foods during the Joseon Dynasty has disappeared. Modern fermented soybean foods function in the areas of family life and economy and satisfy people's memories and nostalgia for life and food.

Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

Tamang Jyoti Prakash 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.

충남지역 대학생의 섭취실태를 통한 전통발효식품의 영양적 평가

이나영,최미경 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.2

The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/㎡ in men and 53.45㎏, 161.86㎝, 20.40㎏/㎡ in women, respectively. The daily intakes of protein, phosphorus, and vitamin B_1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B_2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B_1, vitamin B_2, niacin and vitamin C intakes per 1000㎉ consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and Changs in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamins.

동아시아 속의 제주 발효음식문화

오영주(Young Ju Oh) 제주학회 2009 濟州島硏究 Vol.32 No.-

본 논문에서는 밭곡식을 누룩으로 발효시킨 곡주(穀酒), 생선어패류를 소금으로 발효시킨 젓갈류, 콩을 발효시켜 만든 장류(된장, 간장), 배추의 꽃 등을 이용한 동지김치, 탁배기로 발효시킨 상애떡, 오미자의 당분을 발효시켜 만든 오미자차 등을 민속학적인 측면에서 1950년대 이전의 시점으로 살펴보았다. 술은 육지부와는 달리 쌀을 사용하기보다는 지역의 밭곡식인 좁쌀을 주로 이용하여 양조하였다. 청주보다는 외부세력에 의해서 도입된 증류주인 소주의 형태로 많이 만들었는데, 이는 기후 조건 상 저장성을 길게 하기 위한 선택이었다. 젓갈은 양념용이라기보다는 밥반찬용으로 쓰였다는 점이 육지부와 다르고, 토산의 다양한 생선어패류를 이용하였기 때문에 육지부에는 없는 젓갈류가 많다는 점이 유다름이다. 콩을 발효시킨 장류는 된장이 주를 이루고 열처리하지 않고 생으로 양념한다는 점이 특이하고. 육지부에 흔한 청국장이나 고추장을 만들지 않아 된장에 의존한 식생활을 영위하였음을 알 수 있었다. 한반도의 주 부식이라고 할 수 있는 김치는 제주에서 거의 제조되지 않았다. 상애떡(霜花餠)은 외부에서 유입된 우리나라의 대표적인 발효찐빵이라고 할 수 있고, 의례음식보다는 식사 대용식으로 이용되었다는 점에서 빵문화로서 그 식문화적 존재 가치가 있다고 본다. 오미자차는 오미자의 당분을 발효시켜 얻은 액상차로 야생의 효모와 유산균에 의한 자연발효 방법에 속한다. 결론적으로 발효음식의 이용과 기술의 발전은 결코 어느 날 돌발적으로 발생하지도 않고 또 우연히 일어나는 것도 아니며, 끝임 없이 의존의 법칙과 연속의 법칙에 의존하고 있다고 말할 수 있다. The purpose of this study was investigated historical folkloristic background on Jeju traditional food fermentation culture in environment of East Asia. Jeju s food fermentations could be classified in a number of ways (1) alcoholic beverages fermented by yeasts; (2) pickles fermented with lactobacilli; (3) fish fermented with lactobacilli; and; (4) soy proteins fermented with molds with lactobacilli and yeasts; (5) berad fermented with alcoholic cereal beverage. Since humans arrived in Jeju island, fermented foods had been the most intimate relationships aiming man (men/women-humans), microbes and foods in the religion(shamanism), which were the source of alcoholic foods(Omegisul, Gosorisul), beverages(Shindari, Omija tea), pickled vegetables(Dongjikimchi), salted fishes(fish paste, fish sauce) soy protein amino acid/peptide sauces (Gganjang) and pastes(Deonjang) with meat-like flavors, and leavened and sourdough steamed breath(Sangaetteok). There were two major food problems(starvation and undernutrition) in Jeju, due to poverty, drought, environmental disasters and war combined with lack of means to take food. Under this serious situation, these fermented foods had provided and preserved vast Quantities of nutritious foods in a wide diversity of flavors, aromas, and textures which enriched the human diet in Jeju island. There was a great difference between Jeju island and mainland of food behaviors and thoughts for preparison-production-distribution-consumption in traditional food fermentation culture. Further comparative study is required to evaluate the food fermentation cultural relationship between .Jeju and other East Asian countries.

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

( Sojeong Heo ),( Tao Kim ),( Hong-eun Na ),( Gawon Lee ),( Jung-hyun Park ),( Hee-jung Park ),( Do-won Jeong ) 한국미생물생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.10

Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term “species,” and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.

PET식품 용기에서 발효 모사 식품으로 전이되는 아세트알데히드와 부틸알데히드 예측 모델

Daeun Lee,Hyunpyo Jeon,Sanghun Kim 한국환경보건학회 2016 한국환경보건학회지 Vol.42 No.3

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick’s second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at 20 °C over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

Theoretical Migration Estimation of Acetaldehyde and Butyraldehyde from Polyethylene Terephthalate (PET) into Fermented Food Simulants

Lee, Daeun,Jeon, Hyunpyo,Kim, Sanghun Korean Society of Environmental Health 2016 한국환경보건학회지 Vol.42 No.3

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.