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Journal Central

@article{ART002063486},
author={Shin Na Rae and Jing-Hua Wang and Lim Dongwoo and Myeong-Jong Lee and Hojun Kim},
title={Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation},
journal={Journal of Korean Medicine for Obesity Research},
issn={1976-9334},
year={2015},
volume={15},
number={2},
pages={123-130}

TY - JOUR
AU - Shin Na Rae
AU - Jing-Hua Wang
AU - Lim Dongwoo
AU - Myeong-Jong Lee
AU - Hojun Kim
TI - Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation
JO - Journal of Korean Medicine for Obesity Research
PY - 2015
VL - 15
IS - 2
PB - The Society of Korean Medicine for Obesity Research
SP - 123
EP - 130
SN - 1976-9334
AB - Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded inDongui Bogam, has been commonly used for prolonging life for four hundred years in EasternAsia. However, fermented SJH has not been investigated in terms of microbial ecology untilpresent time. Methods: SJH was fermented for five weeks and fermentation characteristics during SJHfermentation were performed including pH, acidity and microbial profiling. Also, we measuredtotal polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) freeradical scavenging activity. In order to select starter candidate, several lactic acid bacteria wereisolated from fermented SJH. Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenoland total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis wasincreased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stableduring 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermentedSJH. Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentationcharacteristics such as pH, acidity and microbial profile. Further studies are required to developstarter and analyze functional compounds in oder to produce standardized SJH.
KW - Samjung-hwan;Lactic acid bacteria;Antioxidants;Fermented herbal
DO -
UR -
ER -

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee and Hojun Kim. (2015). Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation. Journal of Korean Medicine for Obesity Research, 15(2), 123-130.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee and Hojun Kim. 2015, "Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation", Journal of Korean Medicine for Obesity Research, vol.15, no.2 pp.123-130.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee, Hojun Kim "Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation" Journal of Korean Medicine for Obesity Research 15.2 pp.123-130 (2015) : 123.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee, Hojun Kim. Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation. 2015; 15(2), 123-130.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee and Hojun Kim. "Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation" Journal of Korean Medicine for Obesity Research 15, no.2 (2015) : 123-130.

Shin Na Rae; Jing-Hua Wang; Lim Dongwoo; Myeong-Jong Lee; Hojun Kim. Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation. Journal of Korean Medicine for Obesity Research, 15(2), 123-130.

Shin Na Rae; Jing-Hua Wang; Lim Dongwoo; Myeong-Jong Lee; Hojun Kim. Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation. Journal of Korean Medicine for Obesity Research. 2015; 15(2) 123-130.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee, Hojun Kim. Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation. 2015; 15(2), 123-130.

Shin Na Rae, Jing-Hua Wang, Lim Dongwoo, Myeong-Jong Lee and Hojun Kim. "Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation" Journal of Korean Medicine for Obesity Research 15, no.2 (2015) : 123-130.