Jae-Young Her

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To select starters for the production of meju and doenjang, traditional Korean fermented soybean foods, we assessed the safety and technological properties of their predominant isolates, Staphylococcus saprophyticus, Staphylococcus succinus and Staphylococcus xylosus. Phenotypic antibiotic resistance, hemolysis and biofilm formation were strain-specific.(More)
The effects of chemical, physical, and cooking treatments on the reduction of aflatoxin B1 (AFB1), B2, G1, and G2 in soybean matrix were investigated. A HPLC-FLD with a Kobra cell system was used for the quantitative analysis of aflatoxins (AFs). To decrease the level of AFs during the soaking process, the contaminated soybeans were submerged in organic(More)
The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan(More)
The aim of this study was to analyse and reduce furan in various model systems. Furan model systems consisting of monosaccharides (0.5M glucose and ribose), amino acids (0.5M alanine and serine) and/or 1.0M ascorbic acid were heated at 121°C for 25 min. The effects of food additives (each 0.1M) such as metal ions (iron sulphate, magnesium sulphate, zinc(More)
In this study, levels of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene (BaP), dibenzo[a,h]anthracene, benzo[g,h,i]perylene and indeno[1,2,3-c,d]pyrene in 412 food items collected from food service facilities in Korea were analysed. The concentrations of the eight polycyclic aromatic hydrocarbons (PAHs) ranged(More)
The aim of this study was to evaluate organic acids as potential indicators of tofu freshness. To achieve this, relationships between organic acids concentrations and the growth of microorganisms in fresh tofu were investigated. The levels of microorganisms (total bacterial count) and organic acids (phytic acid, oxalic acid, citric acid, lactic acid, formic(More)
We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on(More)
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