과제정보
연구 과제 주관 기관 : 교육과학기술부
방사선산업학회지 (Journal of Radiation Industry)
- 제4권4호
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- Pages.319-323
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- 2010
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- 1976-2402(pISSN)
천연 식물추출물과 감마선이 막걸리에서 분리한 유산균에 미치는 영향 연구
Effects of Natural Plant Extracts and Gamma Rays on Lactobacillus Isolated from Korean Traditional Raw Rice Wine
- 남지영 (한국원자력연구원 방사선과학연구소) ;
- 김재훈 (한국원자력연구원 방사선과학연구소) ;
- 이주운 (한국원자력연구원 방사선과학연구소) ;
-
김진규
(한국원자력연구원 방사선과학연구소)
- Nam, Ji-young (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
- Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
- Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
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Kim, Jin Kyu
(Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
- 투고 : 2010.10.22
- 심사 : 2010.11.04
- 발행 : 2010.12.30
초록
Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.
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