• 한국미생물·생명공학회지
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• 제27권2호
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• pp.145-152
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• 1999

Brettanomyces custersii CBS 5512 which has reported as a thermotolerant glucose-cellobiose co-fermentable yeast strain was mutated with UV and NTG to improve ethanol yield at higher than 4$0^{\circ}C$ B. custersii H1-23, H1-39, H1-55 and H1062 were finally selected for hyper-fermentable strains at higher than 4$0^{\circ}C$ from thermotolerant 7510 colonies through 5th selection. Among the selected strains, H1-39 mutant had better fermentability at 4$0^{\circ}C$ and 43$^{\circ}C$ from different concentrations of glucose. H1-39 and H1-23 mutants yielded more than 70% of the theoretical ethanol yield in 4 and 8% mixed sugars at above 4$0^{\circ}C$, which was 5-11% higher than those by original strain. Especially, H1-39 mutant had better fermentability in 4% mixed sugar. It showed 78.5% of the theoretical yield at 4$0^{\circ}C$ and 72.2% of the theoretical yield at 43$^{\circ}C$. On the other hand, theoretical yield of ethanol by H1-39 mutant in 8% mixed sugar at 4$0^{\circ}C$ and 43$^{\circ}C$ were 75.2% and 70.2%, respectively. Theses values increased up to 7-11% as compared to those by orginal strain. By the simultaneous saccharification and fermentation, ethanol production by H1-39 mutant increased up to more than 23% as compared to that by original strain.

• 한국식생활문화학회지
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• 제14권5호
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• pp.461-466
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• 1999

As a part of investigation to use sardine(Sardinops melanoslicta) more effectively as a food source, this study was undertaken the processing condition of rapid- and low salt-fermented liquefaction of sardine. To prepare rapid fermented products, the chopped whole sardine was added 8% NaCl and then preheating treatment at $40^{\circ}C,\;45^{\circ}C$ and $50^{\circ}C$ in the manufactured fermenter(180L) for 9 hrs, and then fermentation at $33^{\circ}C$ for 90 days. The chemical changes such as amino nitrogen(amino-N), volatile basic nitrogen(VBN), and histamine in the hydrolysates of fermented sardine were analyzed as well as viable cell count and organoleptic evaluation during fermentation to compare the quality between control and preheating samples. During fermenting, the amino-N in the hydrolysates increased rapidly during the first 30 days and slowly thereafter. The highest content of amino-N appeared at 75 days in control sample and $60{\sim}75$ days in preheating samples. The changes of VBN in the hydrolysates increased rapidly during first 15 days in control samples and 30 days in preheating samples. However they were generally low level in preheating samples. Histamine content in the hydrolysates of the control samples increased markedly after 15 days, but preheating samples were generally low level, and then $75{\sim}90$ days of fermentation reached to the maximum which was about $2.0{\sim}3.0$ times lower than that of control samples. As for the organoleptic flavor evaluation, the control and preheating at $40^{\circ}C$ samples were unpleasant odor after 15 and 60 days, respectively. But preheating at $45^{\circ}\;and\;50^{\circ}$ samples were fresh odor after 90 days fermentation.

• 한국식품과학회지
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• 제17권4호
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• pp.258-264
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• 1985

부채전분원에서 분리, 동정한 Aspergillus niger를 사용하여 koji를 조제하고 생전분 당화와 에탄을 발호의 조건을 검토한 결과는 다음과 같다. (1) Koji(효소제)는 4일간 배양한 경우에 가장 높은 활성을 가졌고 생전분 당화의 최적pH는 3.3. 최적온도는 $40{\sim}50^{\circ}C$ 이었다. (2) 전분별에 따른 당화는 옥수수전분. 고구마전분. 감자전분의 순위였다. (3) 알코올 발효시 전분의 최초 담금농도는 $20{\sim}30%$이었다. (4) 전분원료중 쌀, 고구마, 옥수수에서 무증자전분의 알코올 발효가 가능함을 보였으나, 증자한 전분들 보다 발효종료일은 약 $1{\sim}2$일 지체되었다. (5) 무증자에 의한 전분의 당파와 동시 알코올 발효에서 $30^{\circ}C$. pH3.3, 100rpm 왕복진탕 발효시 최적발효일은 5일, 쌀, 고구마, 옥수수전분에서 최종 에탄올수율은 약95%이었다.

• 생약학회지
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• 제35권3호통권138호
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• pp.255-258
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• 2004

Chinese cabbage (Brassica campestris ssp pekinensis) is one of the most popular green vegetables in Cruciferae family, which consisted in many Korean food. All kinds of Chinese cabbage are used both fresh and cooked with certain varieties being more suitable than others for some uses. A unique dish, Kimchi, has been developed in Korea and elsewhere by fermenting Chinese cabbage and pickling it in salt solution. Though lots of beneficial effect of Kimchi on human health has been published before, it is still debatable and in vague on the active origin of the Kimchi or of the Chinese cabbage responsible for the corresponding biological activities. We have recently conducted photochemical investigation of the Chinese cabbage, which is the main ingredient of the Korean traditional food, Kimchi. The MeOH extract of Chinese cabbage was partitioned with ethylacetate and BuOH, successively. The ethyl acetate soluble part was subjected to column chromatography with silica gel and RP-18, which gave finally five minor components, i.e., ${\beta}-sitosterol$ (1), indole-3-acetonitrile (2), 4-methoxyindole-3-acetonitrile (3), methyl ferulate (4), glycerol 1-(9,12,15-octadecatrienoate) (5). The structures of them were established on the basis of spectral $(^1H-NMR,\;^{13}C-NMR)$ evidences.

• 한국토양환경학회지
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• 제4권2호
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• pp.193-201
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• 1999

유류 오염토양의 생물학적 복원에 있어 동절기의 급격한 온도 저하에 따른 적용 한계성을 극복하기 위한 composting기술의 현장 적용 가능성을 검토하고, 온도 변화에 따른 분해 특성을 검토하였다. 또한 생물학적 복원에 필요한 영양원(N, P source)과 유류 분해 미생물의 첨가에 따른 분해효율을 검토하기 위한 기초 실험을 실시하였으며, 동절기 낮은 온도로 인한 미생물의 활성도 저하를 막기 위해서 발효가 진행중인 퇴비를 주입하였다. 주입된 퇴비의 영향으로 토양 pile내부의 온도는 30∼40일 동안 중온 상태를 유지하였으며, 초기 2,340mg TPH/kg dry soil에서 시작된 생물학적 반응은 약 40일 경과 후 216mg TPH/kg dry soil 으로 감소되어 제거효율이 약 91%를 나타냈다. 총균수, 유효균수, TPH간의 상관 관계를 관찰해 본 결과, TPH가 급격한 감소를 나타내는 10∼30일 사이에 유효균수가 급격히 상승하는 것으로 관찰되었다. 따라서 landfarming site에서 유류 오염토양을 복원함에 있어 별도의 시설투자 없이 동절기에도 저온의 영향을 받지 않고 유류를 분해시킬 수 있는 composting기술의 적용 가능성을 확인하였으며, 이는 기타 난분해성 물질의 생물학적 분해에 대해서도 확대 적용될 수 있을 것으로 판단된다.

• 한국지하수토양환경학회지:지하수토양환경
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• 제15권6호
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• pp.114-121
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• 2010

Oxygen sensitivity and substrate requirement have been known as possible reasons for the intricate growth of Dehalococcoides spp. and limiting factors of for routinely applying bioaugmentation using anaerobic Dehalococcoides-containing microbes for remediating chlorinated organic compounds. To explore the effect of the short-term exposure of the short-term exposure of oxygen on Dehalococcoides capability, dechlorination performance, and hydrogen production fermentation from formate, an anaerobic reductive dechlorination mixed-culture (Evanite culture) including dehalococcoides spp. was in this study. In the results, once the mixed-culture were exposed to oxygen, trichloroethylene (TCE) degradation rate decreased and it was not fully recovered even addition of excess formate for 40 days. In contrast, hydrogen was continuously produced by hydrogen-fermentation process even under oxygen presence. The results indicate that although the oxygen-exposed cells cannot completely dechlorinate TCE to ethylene (ETH), hydrogen fermentation process was not affected by oxygen presence. These results suggest that dechlorinating microbes may more sensitive to oxygen than fermenting microbes, and monitoring dechlorinators activity may be critical to achieve an successful remediation of a TCE contaminated-aquifer through bioaugmentation using Dehalococcoides spp..

• 한국식생활문화학회지
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• 제5권3호
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• pp.313-316
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• 1990

Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.

• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.221-226
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• 2016

A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat with R. oryzae. The mixed culture doenjang was designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culture doenjang showed higher antioxidant activity than the commercial doenjang as evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culture doenjang reduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercial doenjang. In conclusion, a newly-developed mixed culture doenjang had a strong antioxidant activity in vitro and cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm its in vivo efficacy.

• 동아시아식생활학회지
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• 제19권1호
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• pp.96-104
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• 2009

Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

• 한국식품조리과학회지
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• 제33권3호
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.