생명과학회지 (Journal of Life Science)

  • 제18권9호
  • /
  • Pages.1284-1289
  • /
  • 2008
  • /
  • 1225-9918(pISSN)
  • /
  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
DOI QR코드

DOI QR Code

Evolutionary operation-factorial design technique을 이용한 매실식초 발효 조건의 최적화

Optimixation of Maesil Vinegar Fermentation conditions using Evolutionary Operation-Factorial Design Technique

  • 최웅규 (아시아대학교 한방식품영양학과)
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 발행 : 2008.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 EVOP-factorial system을 활용하여 매실식초의 최적 발효 조건을 찾고자 하였다. 3-7% 사이의 에탄올 농도(r=-0.5166)와 glucose 농도(r=-0.5061)는 10% 유의수준에서 산도에 영향을 미치는 것으로 확인되었다. 24-$33^{\circ}C$의 범위 내에서 발효온도는 매실식초의 산도 증가에 유의적인 영향을 미치지 못하는 것으로 확인되었다(r=0.1082). EVOP- factorial system을 활용하여 얻은 매실식초의 최적 발효조건은 발효 온도: $30^{\circ}C$, 에탄올 농도: 4%, 포도당 농도: 0.2%로 결정되었으며, 최적 조건에서의 산도값은 6.365%로 set 1의 중심점에서 나타난 산도값 5.4%에 비해 1.0%정도 높아졌다. 본 연구결과는 EVOP-factorial design을 이용하여 매실식초의 최적 발효 조건을 확인한 최초의 시도이다.

This research was conducted to elucidate the optimum conditions for the maesil vinegar fermentation by Acetobacter sp. SK-7 using evolutionary operation (EVOP)-factorial design technique. The acidity of maesil vinegar was effected by ethanol concentration in the range of 3-7% (r=-0.5166), and glucose concentration in the range of 0.1-0.5% (r=-0.5061). The acidity of maesil vinegar was not effected by differentiation of temperature in the range of 24-$33^{\circ}C$ (r=0.1082). The optimum maesil vinegar fermentation by Acetobacter sp. SK-7 as determined by the EVOP-factorial design technique was obtained at an fermentation temperature of $30^{\circ}C$, ethanol concentration of 4%, glucose concentration of 0.2%. Furthermore, the acidity of vinegar increase from an initial acidity of 5.4% to 6.365% in the third set that is nearly 1.0% by EVOP-factorial design technique

키워드

참고문헌

  1. Bae, J. H., K. J. Kim, S. M. Kim, W. J. Lee and S. J. Lee. 2000. Development of the functional beverage containing the Prunus mume extracts. Korean J. Food Sci. Technol. 32, 713-719
  2. Banerjee, R. and B. C. Bhattacharyya. 1993. Evolutionary operation (EVOP) to optimize three-dimensional biological experiments. Biotechnol. Bioeng. 41, 67-71. https://doi.org/10.1002/bit.260410109
  3. Boas, A. H. 1963. How research method locate optimum in universal problems. Chem. Eng. 4, 4019-4025.
  4. Box, G. E. P. and J. S. Hunter. 1959. Condensed calculation for evolutionary operation programs. Technometric, 1, 77-95. https://doi.org/10.2307/1266311
  5. Chae, M. H, L. Y. Park and S. H. Lee. 2008. Effect of temperature on changes of maesil (Prunus mume) liqueur during leaching and ripening. Korean J. Food Preserv. 15, 311-316.
  6. Hong, J. H., G. M. Lee and S. H. Hur. 1996. Production of vinegar using deteriorated deastringent persimmons during low temperature storage. J. Korean Soc Food Nutr. 25, 123-128.
  7. Jung, G. T., I. O. Ju, J. S. Choi and J. S. Hong. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of schizandra chinensis Ruprecht (omija) and Prunus mume (maesil). Korean J. Food Sci. Technol. 32, 1087-1092.
  8. Kim, M. H. and U. K. Choi. 2006. Acetic acid fermentation by Acetobacter sp. SK-7 using maesil juice. Korean J. Food Culture. 21, 420-425.
  9. Kim, Y.D., S. H. Kang and S. K. Kang. 1996. Studies on the acetic acid fermentation using maesil juice. J. Korean Soc. Food Sci. Nutr. 25, 695-700.
  10. Lee, D. S., I. H Ryu, K. S. Lee, Y. S. Shin and S. H. Chun. 1999. Optimization in the preparation of aloe vinegar by Acetobacter sp. and inhibitory effect against lipase activity. J. Korean Soc. Agric. Chem. Biotechnol. 42, 105-110.
  11. Lee, E. H, E. S. Nam and S. I. Park. 2002. Characteristics of curd yogurt from milk added with maesil (Prunus mume). Korean J. Food Sci. Technol. 34, 419-424.
  12. Lee, H. A., E. S. Nam and S. I. Park. 2003. Effect of maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J. Food Culture. 18, 428-436.
  13. Lee, K. I., R. J. Moon, S. J. Lee and K. Y. Park. 2001. The quality assessment of doenjang added with Japanese apricot, garlic and ginger, and samjang. Korea J. Soc. Food Cookery Sci. 17, 472-477.
  14. Lee, O. K., H. J. Lee, Y. S. Shin, Y. G. Ahn, H. J. Jo, H. C. Shin and H. Y. Kang. 2007. Quantitative analysis of the fruit flesh of Prunus mume Siebold & Zuccarni. Korean J. Medicinal Crop Sci. 15, 143-147.
  15. Lee, Y. H. and D. H. Shin. 2001. Bread properties utilizing extracts of mume. Korean J. Food & Nutr. 14, 305-310.
  16. Mukherjee, G. and R. Banerjee. 2004. Evoutionary operation-factorial design technique for optimization of conversion of mixed agroproducts into gallic acid. Appl. Biochem. Biotechnol. 118, 33-46. https://doi.org/10.1385/ABAB:118:1-3:033
  17. Park, S.I. and K. H. Hong. 2003. Effect of Japanese Apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads. Korean J. Food Culture 18, 506-514.
  18. Pierson, E. S. and H. O. Hartly. 1954. Biometrika tables for statisticians, pp. 46. vol 1. University press. Cambridge.
  19. Son, S. S., W. D. Ji. and H. C. Jeong. 2003. Optimum conditions for acetic acid fermentation using mume (Prunus mume Sieb. et Zucc) fruits. J. Korean Soc. Food Sci. Nutr. 32, 544-548. https://doi.org/10.3746/jkfn.2003.32.4.544