• 한국식품조리과학회지
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• 제20권5호
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• pp.529-536
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• 2004

이에 본 연구에서는 시판 국내외산 효모 11종을 구입하여 발효특성 및 제빵성을 비교하여 효모 생산사업의 향상을 위한 기초자료를 제시하고자 하였다. 효모의 $CO_2$ 생성량, 반죽 팽창력, maltose 발효력 등을 측정하였고, 무당ㆍ저당ㆍ고당 반죽에 적용시켜 발효력 측정 및 실제 빵을 제조하여 관능평가를 실시하였다. 또한 배양한 효모의 maltase activity와 freeze tolerance rate를 측정하여 균주 특성을 비교하였다. 이 균주들은 동정하여 다음과 같은 결과를 얻었다. Meissle 발효관을 이용하여 시판 빵효모가 저당반죽에서 3시간 동안 $CO_2$를 생성한 양을 측정한 결과 Y7이 가장 높은 값을 나타냈고, Y5와 Y4가 그 뒤를 이었다. M-Cylinder를 이용하여 측정한 11종의 효모의 반죽 팽창력은 Y7, Y4,. Y5 등의 순으로 $CO_2$ 생성량을 측정한 결과와 일치하여 우수 균주로 Y7을 선별하여 이하의 실험에 이용하였다. ASF 합성배지에서의 maltose 발효 능력은 Y5, Y7, Y4 등의 순으로 나타나 $CO_2$ 생성량, 반죽 팽창력과는 약간의 차이가 있었다. 이때 선별된 Y7에 대해 비교 균주로 국내산 효모 K의 반죽종류에 따른 발효력을 비교한 결과 Y7이 K보다 무당, 저당 반죽에서 더욱 우수한 것으로 나타났다. Y7과 K를 이용하여 바게트(무당빵), 식빵(저당빵), 모닝롤(고당빵)을 제조한 후 빵의 품질을 측정한 결과 바게트에서는 K의 용적이 Y7보다 많이 부풀었으며, 비용적도 조금 더 높았다. 그러나, 식빵에서는 Y7의 용적이 K에 비해 더 많이 부풀었으며, 비용적도 더 높아서 Y7이 식빵 제조에 더 적합한 것으로 보였다. 모닝롤에서는 K와 Y7의 용적, 비용적이 매우 유사하여 두 균주가 모두 모닝롤 제조에 적합한 것으로 생각되었다. 또한 이 빵들을 이용하여 관능평가한 결과 바게트의 전반적인 기호도는 K와 Y7이 동점으로 유의적인 차이를 보이지 않았다. 식빵은 외상의 모든 항목과 색에서 K가 높은 점수를 얻었다. 모닝롤은 외상의 껍질 색, 질, 두 항목에서 K가 더 높은 점수를 얻으며 유의적인 차이를 보였고, 전반적인 기호도에서는 또한 유의적인 차이를 보이지 않았다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.679-690
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• 2013

This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at $5^{\circ}C$. The mineral contents of cheonnyuncho Makgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyuncho makgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyuncho makgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyuncho makgeolli. At the end of storage period, color a value decreased in 1% cheonnyuncho makgeolli, whereas it increased in 3% and 5% cheonnyuncho makgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyuncho makgeolli. Total viable counts were the lowest in 3% cheonnyuncho makgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.

• Mycobiology
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• 제43권4호
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• pp.415-422
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• 2015

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH 3 and 8 or in PDA supplemented with bile salt up to 0.8%. After soaking for 8 hr, the survival rate of A. charticola in the simulated gastric juice (pH 2) and bile solutions (2% bile salt) was lower than that of R. oryzae. A. charticola and R. oryzae exhibited strong antioxidant activities. Compared to unfermented cassava pulp (control), the fibre content of cassava pulp tended to be lower after fermentation with A. charticola for 14 days. The populations of A. charticola and R. oryzae were significantly higher in fermented cassava pulp than in unfermented one. Coliform was higher in cassava pulp fermented with R. oryzae or A. charticola + R. oryzae compared to control after 7 days of fermentation, however, the bacteria were not different between A. charticola-fermented cassava pulp and control. Lactic acid bacteria (LAB) were higher in A. charticola- and R. oryzae-fermented cassava pulp than those in control, however, no difference of LAB was observed between A. charticola + R. oryzae-fermented cassava pulp and control. In conclusion, A. charticola exhibited antibacterial, antifungal and antioxidant activity, gastrointestinal persistence and fermentative capacity that may be beneficial for poultry industry.

• 한국식품과학회지
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• 제26권6호
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• pp.770-775
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• 1994

포장김치의 유통기간 연장과 관련하여 저장은도(0, 10, $20^{\circ}C$)별로 발효가스 압력변화와 PH, 총산합량, 색상 및 관능적 품질변화를 측정하여 그 상관관계를 검토하였다. 발효가스압력은 각 온도에서 모두 일정 정체기틀 갖은 후 S자형으로 증가하는 경향을 나타내었으며, 저장 중 가스압력이 중가함에 따라 $20^{\circ}C$에서는 40시간, $10^{\circ}C$에서는 5일,$0^{\circ}C$에서는 30일 이후부터 포장이 팽대하기 시작하였다. 이때의 각 포장구 내루압력은 $1.2{\sim}1.4\;psig$ 범위였고 이후 가스압력이 계속 증가하여 $20^{\circ}C$에서 저장 3일째, $10^{\circ}C$에서 저장 8일째에 포장이 파열되었으나$0^{\circ}C$에서는 파열되지 않았다. 또한 가스압력이 증가할수록 pH는 비례적으로(r>0.968) 감소하였으며, 총산 함량은 비례적으로(r>0.973) 중가하였다. 김치액상의 색변화에서 L과 b값은 지수적으로 감소하였으나 a값은 서서히 증가하였고, 김치 숙성과 관련있는 색지수$(L{\cdot}b/a)$도 저장중 지수적으로 감소하였다. 관능검사 결과, 신맛온 pH가 감소함에 따라 증가하였고 조직감은 점차 감소하였으며, 전체 기호도는 $20^{\circ}C$에서 저장 2일후에 가장 높았다가 5일후부터 현저히 낮아졌고, $10^{\circ}C$에서는 저장 5일후에 가장 기호도가 높았으며, $0^{\circ}C$에서는 24일까지 전체 기호도가 증가하다가 그 이후에 서서히 감소하였다. 결론적으로 저장온도가 높을수록 저장기간 중 김치 자체는 상미를 유지함에도 불구하고 포장이 팽대되는 현상이일어나므로서 상품성을 잃는 결과를 초래하였다.

• 한국동물위생학회지
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• 제31권3호
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• pp.339-345
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• 2008

This survey was carried out to investigate the infection rate of Riemerella anatipestifer from domestic ducks by isolation. A total of 145 samples (nasal swabs and carcasses) were collected from farms to examine the biochemical properties and antimicrobial susceptibility test from November 2006 to February 2008. Riemerella anatipestifer was isolated from 13 of 145 sample and isolation rate was higher in the ducks below 25 days (76%, 10/13 isolates) than those over 26 days (23%, 3/13). However, there was no significant difference in isolation rate between region. The biochemical properties of isolate were Gram negative (-), non-fermentative rod that grows fastidiously on routine media. In the test of antimicrobial drug susceptibility the isolates were susceptible to tetracycline(100%), enrofloxacin (77%), ampicillin (70%).

• 동아시아식생활학회지
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• 제14권5호
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• pp.438-442
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• 2004

This study was conducted to investigate the chemical and microbiological properties of taurine added Kimchi during fermentation at 20℃. A control group was salted with 10% brine solution, and a taurine group was salted with 10% brine solution including 5 ％ taurine and was divided into two groups depending on added taurine concentration after brining; 0% taurine (Taurine I) and 3 ％ taurine added (Taurine II). The pH of Kimchi was markedly decreased over time in all groups and there was no significant difference between groups. Total acidity was the highest in Taurine II followed by Taurine I and. control group during five days of fermentation. The number of total microbe and lactic acid bacteria showed increase similarly in all groups.

• 대한수의학회지
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• 제48권2호
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• pp.145-151
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• 2008

This study was conducted to investigate biochemical properties and O group serotypes of pathogenic 203 Escherichia (E.) coli isolates from poultry with collibacillosis in Korea during the period from April 2003 to December 2005. Biochemical and fermentative properties of 203 isolates of E. coli tested were in accordance with Cowan and Steel's classification standard. One hundred and forty one isolates (69.5%) could be classified into a total of 20 O serotypes. Among them, the predominant O groups were O78 (32.5%), O88 (7.8%), O15 (6.8%), O141 (6.4%), and O158 (3.0%) in decreased order. Other infrequently encountered serogroups included : O8 (2%), O161 (2%), O20 (1.5%), O125 (1.5%), O2 (1%). And O6, O18, O24, O46, O76, O109, O119, O138, O139 and O148 had a frequency of 0.5%, respectively. Sixty two isolates (30.5%) were non-typeable with standard 173 O antisera used in this study.

• KSBB Journal
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• 제14권6호
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• pp.747-753
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• 1999

Microbial surfactants are more effective and environmentally friendly than many synthetic surfactants. Sophorolipid, a glycolipid type microbial surfactant, is produced from C. bombiocola. Cultivation techniques to increase the productivity have been developed using various carbon sources and reactor setup, reaching its concentration upto 100-300 g/L. Due to its high productivity and non-toxicity, sophorolipid became one of the most promising alternative to synthetic surfactants. Fermentative production of sophorolipid depends primarily on the carbon sources, such as glucose and vegetable oils, and nitrogen sources. Chemical modification of the sophorolipid produces various derivative with different physical properties including hydrophile-liphophilie balance(HLB), emulsion formation, surface tension and dispersing ability. Commercial potentials of sophorolipid in the cosmetic, health care and environment clean-up industries have been discussed.

• BMB Reports
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• 제45권5호
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• pp.265-274
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• 2012

Lignin hydrolysates contain many different chemical species, including ferulic acid, coumaric acid, vanillic acid, vanillin, syringaldehyde and furfural. From the perspective of biofuels, these compounds are problematic and can cause downstream loss of product if not removed prior to beginning the fermentative process. In contrast, a search for these compounds within the literature turns up many papers where the same compounds have beneficial properties pertaining to human health, including as antioxidants and in cancer prevention, or are involved in bacterial cell-to-cell signaling. Consequently, this article reviews the dual nature of these and other compounds found in lignin hydrolysates, highlighting both their detrimental and beneficial activities.

• Food Science and Biotechnology
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• 제14권6호
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.