7 6 4 10 20 30 ph 5 4 3 0 10 20 30 40 50 60 Fermentation time(day) Fig.2-1. Changes of ph in DLMK according to various fermentation temperature
2 4 10 20 30 Acidity (%) 1 0 0 10 20 30 40 50 60 Fermentation time (day) Fig. 2-2. Changes of acidity in DLMK according to various fermentation temperature
11 Total cell no.(log cfu/ml) 10 9 8 7 6 5 4 10 20 30 4 0 10 20 30 40 50 60 Fermentation time (day) Fig. 2-3. Changes of total cell number of microbes in DLMK according to various fermentation temperature
Antioxidative activity (%) 100 90 80 70 60 50 40 30 20 4 o C 10 o C 20 o C 30 o C 10 0 0 10 20 30 40 50 60 Fermentation time (day) Fig. 2-4 Changes in the antioxidative activity of DLMK according to various fermentaiton temperature
100 ACE inhibitory activity (%) 90 80 70 60 50 40 30 20 10 4 10 20 30 0 0 10 20 30 40 50 60 Fermentation time(day) Fig.2-5. Changes in the ACE inhibitory activity of DLMK according to various fermentation temperature
12 10 30 30 oo C o C Pmax/ tmax 8 6 4 2 0 10 10 o C o 44 o o C 4 o C 20 o C 20 o C 0 1 2 3 4 5 6 7 lnxmax/ tmax Fig.2-6. Effects of antioxidative activity related cell concentration of DLMK according to various fermentation temperature (Pmax : Maximal antioxidative activity at various temperature Xmax : Cell number at maximal antioxidative activity tmax : Time reached to maximal antioxidative activity)
10 8 30 o C Pmax / tmax 6 4 20 o C 2 10 o C 4 o C 0 0 1 2 lnxmax / tmax Fig. 2-7. Effects of ACE inhibitory activity related cell concentration of DLMK according to various fermentation temperature (Pmax : Maximal ACE inhibitory activity at various temperature, Xmax : Cell number at maximal ACE inhibitory activity, tmax : Time reached to maximal ACE inhibitory activity)
100 90 80 Antioxidative activity(%) 70 60 50 40 30 20 10 - - Control - - 10 10 addition - - 10 9 addition - - 10 8 addition - - 10 7 addition 0 0 2 4 6 8 10 12 14 Fermentation time(day) Fig. 5-1. Changes in the antioxidative activity of starter inoculated DLMK during fermentation at 10 o C
100 90 80 Antioxidative activity(%) 70 60 50 40 30 20 10 - - Control - - 10 10 addition - - 10 9 addition - - 10 8 addition - - 10 7 addition 0 0 10 20 30 40 50 60 Fermentation time(day) Fig. 5-2. Changes in the antioxidative activity of starter inoculated DLMK during fermentation at 4 o C
7 P max / t max 6 5 4 3 2 1 10 9 10 10 - - 10 - - 4 10 8 10 9 10 10 10 7 10 7 10 8 0 0 1 2 3 4 5 lnx max / t max Fig. 5-3. Effects of antioxodative activity related cell concentration of starter inoculated DLMK during fermentation
ACE inhibitory activity(%) 100 90 80 70 60 50 40 30 20 - - Control - - 10 10 addition - - 10 9 addition - - 10 8 addition - - 10 7 addition 10 0 0 2 4 6 8 10 12 14 Fermentation time(day) Fig. 5-4. Changes in the ACE inhibitory activity of starter inoculated DLMK during fermentation at 10 o C
100 ACE inhibitory activity(%) 90 80 70 60 50 40 30 20 - - Control - - 10 10 addition - - 10 9 addition - - 10 8 addition - - 10 7 addition 10 0 0 10 20 30 40 50 60 Fermentation time(day) Fig. 5-5. Changes in the ACE inhibitory activity of starter inoculated DLMK during fermentation at 4 o C
8 7 6 - - 10 - - 4 10 10 P max / t max 5 4 3 10 8 109 10 10 10 9 2 10 7 10 8 1 10 7 0 0 1 2 3 4 5 lnx max / t max Fig. 5-6. Effects of ACE inhibitory activity related cell concentration of starter inoculated DLMK during fermentation
R NOSO 3 HO S O OH OH OH D-glucose Myrosinase (Thioglucosidase) R NOSO 3 S Glucosinolate Sulfate Lossen arrangement R N C S R S C N R C N Isothiocyanate Thiocyanate Nitrile