• Title/Summary/Keyword: 약 배양

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Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions (누룩첨가량 및 배양방법을 달리한 현미식초의 품질특성)

  • Lee, Su-Won;Kwon, Joong-Ho;Yoon, Sung-Ran;Woo, Seung-Mi;Yeo, Soo-Hwan;Jeong, Yong-Jin
    • Food Science and Preservation
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    • v.18 no.1
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    • pp.26-32
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    • 2011

  • We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

  • https://doi.org/10.11002/kjfp.2011.18.1.026 인용 PDF KSCI

STUDIES ON THE ANTHER CULTURE OF CROP PLANTS (약배양에 관한 연구)

  • Chang-Yawl Harn
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.7 no.1
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    • pp.161-165
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    • 1969

  • Since Guha and Maheshwari's works on the induction of haploid plant from the cultured anther of Datura innoxia an her culture has become a big topic among geneticists and breeders. Presen paper is the summarized report on the anther culture method based on the author's recent researches.

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옥수수 전분박을 이용한 식사료효모생산에 관한 연구

  • 성낙계;김명찬;윤미경;김종규;윤한대
    • Proceedings of the Korean Society for Applied Microbiology Conference
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    • 1976.10a
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    • pp.187.1-187
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    • 1976

  • 우리나라의 전분원료는 74년 이후 옥수수를 주로 사용함에 따라 부산물로써 폐기되는 전분박은 전국적으로 약 2,000M/T으로 추산된다. 이 전분박을 산당화처리하여 식전 및 가축, 양어사료제조를 목적으로 효모를 배양하는 실험을 하였다.(중략)

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