Browse > Article
http://dx.doi.org/10.4489/KJM.2002.30.2.142

Manufacture and Physiological Functionality of Korean Traditional Liquors by using Paecilomyces japonica  

Lee, Dae-Hyung (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University)
Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University)
Kim, Na-Mi (Central Research Institute, Korea Tabacco and Gineseng Corporation)
Pack, Jeong-Sik (National Institute of Agricultural Science and Technology)
Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University)
Publication Information
The Korean Journal of Mycology / v.30, no.2, 2002 , pp. 142-146 More about this Journal
Abstract
In order to develop a new traditional liquor by using Paecilomyces japonica, alcohol fermentation condition was investigated. Ethanol was produced maximally when 1% P. japoniea and 10% koji were added into mash and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 15 days. Sensory evaluation and physiological functionalities of P. japonica traditional liquors made by different addition ($0.1{\sim}2.0%$) of the fungus were also determined and compared. As 0.1% P. japonica was added to mash, the liquor was best acceptable, and its fibrinolytic activity and nitrite scavenging activity were 11.2U and 19.8%, respectively.
Keywords
Paecilomyces japonica; Physiological functionality; Traditional liquors;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Samson, R. A., Evans, H. C. and Latge, J. P. 1988. Atlas of Entomopathogenic Fungi. Springer. Heidelberg. p. 189.
2 Seo, S. B., Kim, J. H. , Kim, N. M. and Lee, J. S. 2002. Manufacture and physíological functionality of korean traaditional liquors by using Acasia flower, Korean J. Biotechnol, Bioeng. (in press).
3 Shim, J. Y., Lee, Y. S., Lim, S. S., Shin, K. H., Hyun, J. E., Kim, S. Y. and Lee, E. B. 2000. Pharmacological activies of Paceilomyces japonica, a new type cordceps sp. Kor. J. Pharmacogn. 31: 163-167.   과학기술학회마을
4 Sung, C. K. and Cho, S. H. 1992. Studies on the purification and characteristics of tyrosinase from Diospyros kaki Thunb. Korean Biochem. J. 25: 79-87.   과학기술학회마을
5 The Kor. Soc. of Sericultural Science, 1999. The Kor. Soc. of Life Science. The 1st international symposium on Cordyceps. 7-98.
6 Zhu, J. S., Halpern, G. M. and Jones, K. 1998. The scientific rediscovery of an ancient Chinese herbal medicine : Cordyceps sinensis. Part I. J. Altern. Complement. Med. 4: 289-303.   DOI   ScienceOn
7 Kato, H., Lee, I. E., Chuyen, N. V., Kim, S. B. and Hayas, F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem. 51: 1333-1338.   DOI
8 Kim, J. H., Lee, S. H., Kim, N. M., Choi, S. Y., Yoo, J. Y. and Lee, J. S. 2000. Manufacture and physiological functionality of Korean traditional liquors by using dandelion (Taraxacum platycarpum). Kor. J. Appl. Microbiol. Biotechnol. 28: 367-371.
9 Kim, Y. T. 1995. Characteristics of fibrinolytic enzyme produced by Bacillus sp. isolated from chungkookjang. PhD. Thesis, Sejong Univ. Korea.
10 Kim, J. H., Lee, D. H., Choi, S. Y. and Lee, J. S. 2002. Characterization of physiological functionalities in Korean traditional liquors. Kor. J. Food Sci. Technol. 34: 118-122.   과학기술학회마을
11 Kobayashi, Y. and Shimizu, D. 1983. Iconography of vegetable wasps and plant worms. Hoikusha Pub. Co. Ltd., Osaka. p. 280.
12 Lee, D. H., Kim, J. H. Kim, N. M. and Lee, J. S. 2002. Manufacture and physiological functionality of Korean traditional liquors by using chamomile (Matricaria chamomile). Kor. J. Food Sci. Technol. 34: 109-113.   과학기술학회마을
13 Lee, J. S., Yi, S. H., Kwon, S. J., Ahn, C. and Yoo, J. Y. 1997. Enzymatic activities and physiological functionality of yeasts from traditional Meju. Kor. J. Appl. Microbiol. Biotechnol. 25: 448-452.
14 Marklund, S. and Marklund. G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474.   DOI   ScienceOn
15 Rhyn, M. R., Nam, R. J. and Lee, H. Y. 1996. Screening of angiotensin I-converting enzyme inhibitors in cereals and legumes. J. Biotechnol. 334-337.
16 Saito, Y., Nakamura, K., Kawato, A. and Imayasu, S. 1994. Structure and activity of angiotensin I converting enzyme inhibitors peptides from sake and sake lees. Biosci. Biotech. Biochem. 58: 1767-1771.   DOI   ScienceOn
17 Cushman, D. W. and Cheung, H. S. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical. Pharmacology 20: 1637-1648.   DOI   ScienceOn
18 Blois, M. S. 1958. Antioxidant determination by the use of stable free radical. Nature 191: 1199-1202.
19 Choi, Y. W., Ahn, C. K., Cho, D., Son, B. G., Kang, J. S., Choi, Y. H. and Lee, S. M. 1998. Effect of sugars and silk worm in culture medium on artificial fruit body of Paceilomyces japonica. J. Agri. Tech & Dev. Inst. 2: 90-96.
20 Chio, S. H. Bock. Y.. Nam, S. H., Bac, J. S. and Chio, W. Y. 1998. Effect of tannic substances from acorn on the storage quality of rice wine. Korean J. Food Sci. Technol. 30: 1420-1425.   과학기술학회마을
21 Fayek, K. I. and El-Sayed, S. T. 1980. Purification and properties of fibrinolytic enzyme from Bacillus subtilis. Zeit. fur Allgem. Mikmbiol. 20: 375-382.   DOI