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Korean traditional culture
Korean cultures and traditions
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Kimchee and Fermentation
Introduction
Each country has its own unique food item that is special and has been providing local community with rich nutrition and various flavors. Such food item in Korea is called Kimchee. It was not well-known to the world until the Olympic Games in 1988. This was the first time when numerous people were exposed to such interesting flavors of Kimchee—spicy, fermented bok choy or Chinese cabbage product. By fermentation, Koreans were able to preserve much nutritional values of the cabbage, improve and develop layers of different flavors, and significantly increases shelf life of the product. Moreover, Kimchee fermentation has been providing Koreans with rich source of vitamin C and B throughout the history. One popular misconception is that Kimchee fermentation is only for preserving bok choy. However, it is used to preserve over 100 different food items, such as onions, garlic, and radish as well as fish, clam, oysters, squid, and various other marine food sources in coastal areas.
Fermentation process is based on a few different microorganisms, such as Weissella spp, Leuconostoc spp, and Lactobacillus spp (Lee et al., 2002 andLim et al., 1989 Leuconostoc mesenteriodes is predominating in the early stages as it provides anaerobic conditions at pH of the Kimchee is around 7.0-8.0. Following the this stage, lactobacillus spp play a major role in fermentation. Lactobacillus spp are anaerobes that produce lactic acid from simple sugars, such as mono or disaccharides. The primary means of preservation comes from low pH and salt tolerance that inhibits growth of non-halophilic microorganisms. (Shin et al., 1996). As anaerobic condition is achieved, Lactobacillus...
... middle of paper ...
...ncreases dramatically as level pH decrease from day 10 to day 20.
Works Cited
Lee et al., 2002 J.S. Lee, K.C. Lee, J.S. Ahn, T.I. Mheen, Y.R. Pyun and Y.H. Park, Weissella koreensis sp. nov., isolated from kimchi, Int. J. Syst. Evol. Microbiol. 52 (2002), pp. 1257–1261.
Lim et al., 1989 C.R. Lim, H.K. Park and H.U. Han, Reevalution of isolation and identification of gram-positive bacteria in kimchi, Korean J. Microbiol. 27 (1989), pp. 404–413 (in Korean).
Mheen and Kwon, 1984 T.I.
Mheen and T.W. Kwon, Effect of temperature and salt concentration on kimchi fermentation, Korean J. Food Sci. Technol. 16 (1984), pp. 443–450.
Shin et al., 1996 D.H. Shin, M.S. Kim, J.S. Han, D.K. Lim and W.S. Bak, Changes of chemical composition and microflora in commercial kimchi, Korean J. Food. Sci. Technol. 28 (1996), pp. 137–145 (in Korean).
Table 6 shows the results of the biochemical tests. The isolate can obtain its energy by means of aerobic respiration but not fermentation. In the Oxidation-Fermentation test, a yellow color change was produced only under both aerobic conditions, indicating that the EI can oxidize glucose to produce acidic products. In addition to glucose, the EI can also utilize lactose and sucrose, and this deduction is based on the fact that the color of the test medium broth changed to yellow in all three Phenol Red Broth tests. These results are further supported by the results of the Triple Sugar Iron Agar test. Although the EI does perform fermentation of these three carbohydrates, it appears that this bacterium cannot perform mixed acid fermentation nor 2,3-butanediol fermentation due to the lack of color change in Methyl Red and Vogues-Proskauer
The first day an unknown sample was assigned to each group of students. The first test applied was a gram stain to test for gram positive or gram-negative bacteria. The morphology of the two types of bacteria was viewed under the microscope and recorded. Then the sample was put on agar plates using the quadrant streak method for isolation. There were three agar plates; one was incubated at room temperature, the second at 30 degrees Celsius, and the third at 37 degrees Celsius. By placing each plate at a different temperature optimal growth temperature can be predicted for both species of bacteria.
In this lab project, the microbiology students were given 2 unknown bacteria in a mixed broth each broth being numbered. The goal of this project is to determine the species of bacteria in the broth. They had to separate and isolate the bacteria from the mixed broth and ran numerous tests to identify the unknown bacteria. The significance of identifying an unknown bacteria is in a clinical setting. Determining the exact bacteria in order to prescribe the right treatment for the patient. This project is significant for a microbiology students because it gives necessary skills to them for future careers relating to clinical and research work.
The purpose of this study is to identify an unknown bacterium from a mixed culture, by conducting different biochemical tests. Bacteria are an integral part of our ecosystem. They can be found anywhere and identifying them becomes crucial to understanding their characteristics and their effects on other living things, especially humans. Biochemical testing helps us identify the microorganism present with great accuracy. The tests used in this experiment are rudimentary but are fundamental starting points for tests used in medical labs and helps students attain a better understanding of how tests are conducted in a real lab setting. The first step in this process is to use gram-staining technique to narrow down the unknown bacteria into one of the two big domains; gram-negative and gram-positive. Once the gram type is identified, biochemical tests are conducted to narrow down the specific bacterial species. These biochemical tests are process of elimination that relies on the bacteria’s ability to breakdown certain kinds of food sources, their respiratory abilities and other biochemical conditions found in nature.
The purpose of this laboratory is to learn about cultural, morphological, and biochemical characteristics that are used in identifying bacterial isolates. Besides identifying the unknown culture, students also gain an understanding of the process of identification and the techniques and theory behind the process. Experiments such as gram stain, negative stain, endospore and other important tests in identifying unknown bacteria are performed. Various chemical tests were done and the results were carefully determined to identify the unknown bacteria. First session of lab started of by the selection of an unknown bacterium then inoculations of 2 tryptic soy gar (TSA) slants, 1 nutrient broth (TSB), 1 nutrient gelatin deep, 1 motility
The bacterium’s colonies on trypticase soy agar had an irregular shape, yellow pigment, umbonate elevation, and entire margin. Through Gram staining, I microscopically examined that the bacterium was Gram positive, rod shaped, and arranged in chains. There was presence of bubbles after testing for catalase, therefore it was a catalase positive. The bacterium was an Endospore positive because after a close examination under a microscope, I observed that it had Subterminal endospore as the its position. The Acid from mannitol test resulted as positive because the phenol mannitol red broth became yellow orange. Finally, the V-P test was negative because the media turned yellow. Overall, these results means that the unknown bacteria were Bacillus
The purpose of this project was to identify unknown bacteria species from a mixed culture. The two unknown species were initially plated onto Tryptic Soy Agar (TSA), Eosin Methylene Blue (EMB), Mannitol Salt Agar (MSA), and blood agar plates to distinguish between the two different bacteria using colony size, color, shape, and growth characteristics. By identifying and inoculating the differing types of colonies, the two unknown bacteria were purified and able to be tested
During this investigation to identify the unknown bacterium, seven different biochemical tests were performed. All biochemical tests were performed according to the Eastfield Microbiology Lab Manual. As with...
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
The next day, 100 µL of an overnight culture of Salmonella growth will be transfer onto the center of a Petri plate containing tryptic soy agar where taken out from refrigerator. Sprea...
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
Kimchi is a very popular Korean dish. It is made by fermenting vegetables, usually cabbage and white radish, and seasoning them with red peppers and garlic. Kimchi is served with almost every Korean meal. Kimchi is a good source of vitamin C and fiber. Large quantities of Kimchi are usually made during the late fall or early winter during a time called kimchang. The vegetables are buried in large earthenware crocks to ferment it during the winter months. Kimchi has become famous worldwide and is very popular in...
Through new experiences, people are impacted by the unique taste of food in Asia. Nevertheless, not many people in the West know the taste of authentic food of, for example, Chinese food. A previous faculty member at NYU’s center for Multicultural Education and Programs, Rachel Kuo, a writer for Everyday Feminism, states: “The relationship between food and culture also means that food can be used as a tool of marginalization” (Kuo). For example, when thinking about Chinese food in the West, Americans often blurt out their main dishes such as fried rice or Lo Mein with General Tso’s chicken. Many assume that these cuisines are the traditional Chinese food. However, this may not be the case in a different country like Korea or even the original country, China. In Korea, Chinese food consists of noodles made with a black bean pasting called Jajang-meon and fried beef topped with sweet, pineapple sauce called tangsuyook. On the other hand, in China “Steamed white rice is the most commonly eaten food… Chinese noodles come dry or fresh and are often served in soups or fried as toppings such as Shou Mian” (Wikipedia). This difference in the authentic Chinese food and Chinese food served in the West provide clear evidence of manipulation for Chinese food in the West. Thus, this modification in food creates a homogenous idea when thinking about food
...-KLGA three different kind of methods have been used by researchers, In first method which is known as Single-strain processes, strains which belong to genera Gluconobacter, Acetobacter, Ketogulonicigenium, Pseudomonas, Erwinia, and Corynebacterium have been used. (Urbance et al., 2001[11]; Sugisawa et al., 1990[12]; Sonoyamaet al., 1982[13]; Isono et al., 1968[14]). , In the second method mixture of cultures have been used by different researchers (Xu et al., 2004[15]; Nogami et al., 1987[16]), In this method they have used two stage fermentation process in which d-glucose is oxidized to 2,5-diketod-gluconate by Erwinia or Acetobacter strains in the first step while in second step 2,5-diketo-d-gluconate is converted in to 2-KLGA by a strain Corynebacterium. Sonoyama et al. (1982)[17] and in the third method genetically engineered strain have been used[10].
For people in Japan, rice and fish are two primary dietary pillars. Served together as sushi, the traditional Japanese dish has long been a favored delicacy. The initial form of sushi was developed as a method to preserve fish through a rice fermentation process. After the salted fish was enfolded in fermented rice, it was stored for many months at a time to prevent spoilage. Once the elongated process had undergone, the rice was discarded while only the fish was devoured, dissimilar to modern ways of sushi consumption. In the course of the Edo period, vinegar was discovered to shorten the fermentation process and was used to displace lactic acid fermentation. Haya-zushi, or fast sushi, marked the beginning of a unique Japanese culture which allowed both rice and fish to be consumed simultaneously. The modern Japanese Haya-zushi popularly known today as “sushi,” is a convenience food invented by Hanaya Yohei, which gave way to the international popularity and development of the traditional Japanese dish. While the traditional Japanese dish has become prevalent in many countries, The United States has seen a widespread increase in popularity of sushi for a number of reasons, some of which include increased availability through Japanese expansion and development, nutritional values, and modernization.