• Journal of Microbiology and Biotechnology
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• 제19권10호
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• pp.1161-1168
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• 2009

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

• 한국작물학회지
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• 제48권6호
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• pp.516-526
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• 2003

본 실험은 한국 재배종과 재래 수집종을 포함하는 36개 보리 품종을 공시하여 비가림 플라스틱 하우스의 포장 조건에서 실시하였다 대조구는 전 생유기간에 걸쳐서 토양 수분 포텐셜이 -0.05㎫이 유지되도록 관개를 하였고, 한발 처리구는 월동 후 재생기부터 수확기까지 곤개를 하지 않았다. 한발 처리구의 토양 수분 포텐셜은 최저 -0.29㎫까지 저하하였고 처리기간 중 평균은 -0.15㎫이었다. 처리에에 따른 생장, 수량 및 수량구성요소, 잎의 상대수분함량(RWC), 삼투포텐설(OP), 삼투조정(OA), $^{13}\textrm{C}$ discrimination(A), 등의 변화를 조사하여 다음과 같은 결과를 얻었다. 1. 공시한 품종 중 한발 처리에 따른 건물 중과 수량 저하 가 작아서 한발 저항성이 강한 품종은 동보리1호. 찰보리, 창영재래, 삼도보리, 월성87-31 등이었으며, 상록보리 , 송학보리, 수원맥360 등은 한발저항성이 낮았다. 2. 건물중 및 수량의 한발피해지수(한발처리구/대조구 비)와 한발조건하 RWC와는 높은 정의 상관이, 한발조건하 OP 및 OA는 매우 높은 부의 상관관계가 있었으며, 대조구의 $\Delta$와는 유의한 정의 상관관계가 있었다. 3. OP $\Delta$ 및 RWC의 한발지수(한발처리구/대조구 비)는 건물중, 천립중 및 수량의 한발피해지수와 매우 높은 정의 상관 관계를 나타내었다. 4. 이상의 결과를 종합해 보면 한발 저항성이 큰 품종은 삼투 조정능력이 커서 잎의 수분함량을 높게 유지하는 특성을 가지고 있어서 한발 처리 조건에서 OP와 RWC는 보리의 한발저항성 선발지표로 이용될 수 있을 것으로 판단되었다. 그러나 $\Delta$와 한발 저항성간의 관계에 대해서는 보다 구체적인 연구가 필요한 것으로 생각된다.

• 한국미생물·생명공학회지
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• 제32권2호
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• pp.184-189
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• 2004

쌀 양조 후 남은 고체찌꺼기인 주박을 사용하여 Saccharomyces 효모 포자의 대량생산을 위하여 주박의 최적 전 처리과정, 최적 배지조성과 배양조건을 조사하였다. 포자형성을 위하여서는 주박으로 제조한 전포자형성배지(PSM)에서 효모를 배양한 추 1% potassium acetate로 구성된 포자형성배지(SM)에 10%를 재접종한 후 $25^{\circ}C$에서 4일간 포자형성을 시켰다. 주박과 물을 1:2 로 혼합한 후 $51^{\circ}C$에서 24시간 preincubation한 후 그 원심분리 상등액을 PSM으로 사용하여 48시간 배양하고 이를 다시 SM에 접종하여 4일 배양하였을 때 최대 포자 자낭 수 $0.72${\times}$10^{8}$ $m\ell$ 를 얻었다. SM배지에 1.4% 밀기울 국(koji)을 영양원으로 첨가하였을 때 형성된 자낭수는 $1.06${\times}$10^{8}$$m\ell$ 증가하였다 초기 SM pH가 5에서는 포자가 형성되지 않았으며, pH 7∼11에서 포자가 형성되었다. 한편 주박의 전 처리에 소요되는 시간과 노력을 절감하기 위하여, 전 처리 하지 않은 주박을 직접 사용하여 포자형성을 시켜보았는데, 1% 갈색설탕을 함유하는 PSM에 2% 그리고 SM에 0.5%의 전 처리 하지 않은 주박을 각각 첨가하였을 때, 최대 포자 자낭수 $1.27${\times}$10^{ 8}$ $m\ell$를 얻었다.

• 현장농수산연구지
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• 제19권1호
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• pp.91-97
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• 2017

This study was carried out to establish a proper cultivation site and to diagnose the drought tolerance of Heracleum moellendorffii leaves by using pressure-volume curves. As a result of analysing data measured, the leaf of H. moellendorffii showed the osmotic pressure at full turgor (Ψ_o^sat) was -1.0MPa, and that at incipient plasmolysis (Ψ_o^tlp) -1.2MPa. Then, the value of maximum bulk modulus of elasticity Emax was 28MPa, showing the sightly strong drought tolerance of H. moellendorffii. Furthermore, the values of relative water contents RWC^tlp and RWC^* were above 88%, showing that the function of osmoregulation is somewhat better. Thus, responses to water relations such as Ψ_o^sat, Ψ_o^tlp, E_max, RWC^tlp and RWC^* of H. moellendorffii showed it's slightly high drought tolerance property.

• 동아시아식생활학회지
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• 제17권1호
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• 한국산림과학회지
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• 제101권3호
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• pp.461-468
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• 2012

이 연구는 한국산 겨우살이 엽의 생태학적 특성을 이해하고자 P-V 곡선법에 의한 계절별 수분특성 연구를 수행하였다. 생장시기에 최대포수시의 삼투포텐셜(${\Psi}_o^{sat}$)과 초기원형질분리시의 삼투포텐셜(${\Psi}_o^{tlp}$)은 감소한 반면 최대 탄성계수($E_{max}$)와 상대함수율($RWC^{tlp}$)은 증가하였다. 11월의 신갈나무와 굴참나무의 겨우살이는 가장 높은 최대팽압 (${\Psi}_{P,\;max}$)을 보였고, 신갈나무의 압포텐셜(${\Psi}_P$)과 수분포텐셜(${\Psi}_L$)은 상대함수율의 감소에 따라 급격하게 감소하였다. 11월의 상대함수율($RWC^{tlp}$)은 모두 84% 이상을 보여 삼투조절기능이 다소 좋았으며, 건중당 삼투수(Vo/DW)와 건중당 총수분함량(Vt/DW)은 계절에 따라 변화하였다. 결과적으로 신갈나무의 굴참나무 겨우살이의 ${\Psi}_o^{sat},\;{\Psi}_o^{tlp},\;E_{max},\;{\Psi}_{P,\;max},\;RWC^{tlp}$와 같은 수분특성인자는 엽령의 증가에 따라 내건성이 증가하는 경향을 보였다.

• Journal of Microbiology and Biotechnology
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• 제15권3호
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• pp.568-572
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• 2005

Saccharomyces yeast spores are more resistant to drying and storage than vegetative cells. For the mass production of yeast spores, compressed yeast was directly inoculated into a sporulation medium (SM). The effects of inoculum size and the addition of rice wine cake (RWC) into SM on the sporulation were examined using flasks. With $1\%$ inoculum of compressed yeast, $1.45{\times}10^8/ml$ of asci was obtained. The addition of $0.5\%$ RWC into SM improved the cell growth and spore yield, and the number of asci formed was $2.31{\times}10^8/ml$. The effects of culture temperature, temperature-shift, and concentrations of inoculum, potassium acetate, and RWC on the sporulation were also evaluated using a jar fermentor. The optimum temperature for spore formation was $22^{\circ}C$ where the number of asci formed was $2.46{\times}10^8/ml$. The shift of culture temperature from initial $30^{\circ}C$ for 1 day to $22^{\circ}C$ for 3 days increased the number of asci formed to $2.96{\times}10^8/ml$. The use of $2\%$ (w/v) inoculum of compressed yeast, $2\%$ potassium acetate, and $1\%$ (w/v) RWC in SM with the shift of culture temperature of initial $30^{\circ}C\;to\;22^{\circ}C$ resulted in $90\%$ sporulation ratio and formation of $6.18{\times}10^8\;asci/ml$.

• 동아시아식생활학회지
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• 제19권4호
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Journal of Photoscience
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• 제5권1호
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• pp.17-22
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• 1998

Changes of chlorophyll fluorescence and xanthophyll cycle pigment contents in maize leaves were investigated dunng desiccation in darkness or in the light. In darkness, a drastic dehydration of detached maize leaves down to 50% relative water content (RWC) affected photochemical efficiency of photosystem II (Fv/Fm) and pht)tochemical quenching (qP) only slightly. In contrast, desiccation in the light with a moderate intensity led to a pronounced reduction in Fv/Fm with a Fo quenching when RWC was greater than 70%. This reduction in Fv/Fm could be recovered in darkness under hutrod condition. In leaves with RWC below 70%, significant reduction in Fv/Fm was accompanied by an increase of Fo, which could not be reversed within 5 h in darkness under humid condition. The nonphotochemical quenching increased during desiccation in the light with a concomitant rise in zeaxanthin at the expense of violaxanthin. Pretreatment with dithiothreitol (DTT), an inhibitor of zeaxanthin synthesis, inhibited the development of nonphotochemical quenching and prevented the xanthophyll interconversion during desiccation in the light. These results suggest that even light with a moderate intensity becomes excessive under dehydration and zeaxanthin-associated photoprotection of photosynthetic apparatus against photodamage is involved, but the protection is not complete against severe desiccation.

• Current Research on Agriculture and Life Sciences
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• 제21권
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• pp.1-9
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• 2003

본 실험은 염과 건조 스트레스를 받은 벼 식물체의 생리학적 반응을 잎의 수분 보유적인 측면에서 조사하여, 벼의 내성품종과 비내성품종을 효율적으로 선발하기 위한 critical level을 밝혀 내성품종 육성에 응용할 수 있는 기초자료를 제공하고자 수행한 시험결과를 요약하면 다음과 같다. 1. NaCl 및 PEG 처리에 의한 벼 식물체의 반응은 일차적으로 뿌리 신장의 억제가 NaCl 처리에 의해 관찰되었으나, PEG 처리에서는 벼 식물체의 뿌리가 PEG 처리 농도를 증가함에 따라 증가하는 경향이 보였다. 2. NaCl 및 PEG 처리에 의한 벼 식물체의 잎의 RWC와 LWP 사이의 상관관계를 조사한 결과, 40 mM NaCl ($r=0.871^{**}$)와 80 mM NaCl 처리구 ($r=0.934^{**}$) 에서 RWC와 LWP사이에 높은 상관관계가 확인되었으나, PEG 처리에 의한 RWC와 LWP 사이에는 8% PEG 처리구($r=0.789^{**}$)에서만 상관관계를 보였다. 3. RWC와 LWP사이에 높은 상관의 결과로부터 측정방법이 까다로운 LWP보다 간단하게 측정할 수 있는 RWC를 이용하여 염 및 건조 스트레스에 대한 내성 품종을 선발하는 것이 효율적이라 사료된다. 4. 염에 대한 벼 내성품종을 선발할 경우에는 80 mM NaCl을 처리한 후 48시간째에 선발하는 것이 적합하고, 한발에 대한 내성품종 선발에는 8% PEG를 처리한 후 96시간째에 선발을 하는 것이 효율적이라 사료된다.