Studies on the growth of fungi isolated from red pepper fruits and decomposition of capsaicin

고추에서 분리(分離)한 미생물(微生物)의 발육(發育)과 Capsaicin의 분해(分解)에 관(關)한 연구(硏究)

  • Jung, Young-Ok (Sam Yuk Industrial Junior College, Dept. of Food Nutrition) ;
  • Yu, Tai-Jong (Dept. of Food Technolgy, Korea University)
  • 정영옥 (삼육산업전문학교 식품영양과) ;
  • 유태종 (고려대학교 식품공학과)
  • Published : 1976.09.30

Abstract

To explain the change of the pungent principles of red pepper, capsaicin, during storage, the relation between infecting mold and capsaicin was studied. Results obtained were summarized as follows; 1. Superior strains which showed good growth and high decomposition activity in their culture broths, Aspergillus oryzae and Aspergillus sp. KF-7 were obtained from the contaminated red pepper fruits. 2. The weight of dry matter was increased at low concentration of capsaicin $(2{\sim}3{\mu}g/ml)$ but it was decreased at high concentration. 3. The residual capsaicin in the culture medium was reduced as half as such after 1 week, and almost disappeared after 2 weeks. At $30^{\circ}C$ and $pH\;7{\sim}9$ of culturing condition, the amounts of reducing capsaicin reached to the maximum. 4. At ground red pepper fruits as culture medium, Aspergillus sp. KF-7 could not glow at all, but Aspergillus oryzae showed good growth at 13% of moisture contents and the residual of capsaicin of red pepper fruits after 40days of cultivation time was 45%. 5. At ground red pepper fruits seed as culture medium, Aspergillus oryzae and Aspergillus sp. KF-7 showed good growth, and the residual of capsaicin after 4 weeks of cultivation time was 55% and 38% respectively.

고추의 저장중에 미생물 오염에 의해서 일어나는 신미성분(辛味成分)의 변화에 대하여 검토하여 다음과 같은 결과를 얻었다. 1. capsaicin이 함유된 배지에서 생육이 강하고 분해력(分解力)이 강한 우수균주로서 Aspergillus oryzae, Aspergillus sp. KF-7 를 오염된 고추로 부터 얻었다. 2. 건조균체량(乾燥菌體量)은 capsaicin의 농도가 $2{\sim}3{\mu}g/ml$일 때는 약간 증가하였지만 농도가 높아지면 감소하였다. 3. 배지중에 첨가한 capsaicin은 일주일 후에는 반으로 감소되고 2주일 후에는 거의 소실되었고 $30^{\circ}C$의 온도, 그리고 $pH\;7{\sim}9$일 때에 분해 소실되는 양(量)이 가장 많았다. 4. 고추분말로 된 고체배지에서 Aspergillus sp. KF-7은 거의 생육하지 못하였고 Aspergillus oryzae는 수분함량이 13%일때 가장 잘 생육하였으며 배양 40일 후에는 capsaicin의 잔존률(殘存率)이 45%가 되었다. 5. 고추씨로 된 고체배지에서 두 균주가 생육하여 배양 4주(週) 후에는 각각 55%, 38%의 capsaicin잔존률(殘存率)을 나타내었다.

Keywords