• 동아시아식생활학회지
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• 제6권3호
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• pp.355-363
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• 1996

Physicochemical properties of marketing and intensive persimmon vinegar were investigated, the results are as following; Total acidity in D, H, S, J, sweet persimmon(SP) and persimmon vinegar were 4.20, 3.03, 2.58, 3.30, 5.92 and 5.81%, respectively, and the value of intensive persimmon(IP) vinegars wre higher than that of others. SP sample was lower than any other vinegar as compared to L value in colors, no sample was lower than H and S vinegar inturbidity and browning. Brix of IP samples were lower than that of other vinegars, there was a little fructose in the all samples. Among the organic acids, galacturonic acid content except acetic acid was the highest, and ascorbic and malic acid were detected a little, Calium content was the highest of minerals in persimmon vinegars, phosphorus was detected a little. Alcohols of 5~6 types were analyzed in each samples, free amino acids of 17~24 dypes were analyzed, D and IP vinegars have more acohols and amino acids, and their contents were higher than the others. Volatile components of 6~9 types were analyzed in each samples, these have more ethanols except acetic acids than other volatile components, and the contents of IP samples were higher than that of marketing persimmon vinegars.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• Journal of Microbiology and Biotechnology
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• 제20권5호
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• pp.881-888
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• 2010

solvent-tolerant bacterium strain, MH6, was isolated by hydrophilic organic solvent DMSO enrichment in the medium and identified as Serratia marcescens. The extracellular protease with novel organic-solvent-stable properties from strain MH6 was purified and characterized. The molecular mass of the purified protease was estimated to be 52 kDa on SDS-PAGE. The open reading frame (ORF) of the MH6 protease encoded 504 amino acids with 471 amino acid residues in the mature protease. Based on the inhibitory effects of EDTA and 1,10-phenathroline, the MH6 protease was characterized as a metalloproteinase. The enzyme activity was increased in the presence of $Ni^{2+}$, $Mg^{2+}$, and $Ca^{2+}$. The protease could also be activated by the nonionic surfactants Tween 80 (1.0%) and Triton X-100 (1.0%). The protease showed remarkable solvent stability in the presence of 50% (v/v) solutions of long-chain alkanes and long-chain alcohols. It was also fairly stable in the presence of 25% solutions of hydrophilic organic solvents. Owing to its high stability in solvents and surfactants, the MH6 protease is an ideal candidate for applications in organic catalysis and other related fields.

• Journal of Microbiology and Biotechnology
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• 제30권3호
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• pp.378-381
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• 2020

Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentation, primarily, the significant increases in representative functional ingredients, 20-hydroxyecdysone and 25S-inokosterone. Additionally, untargeted metabolite profiling showed 58% of metabolites underwent significant alteration. The most dynamic change was observed in cellobiose, which showed a 56-fold increase. Others were sugar alcohols and amino acids, while lyxitol and erythritol that were among the most dynamically down-regulated.

• 분석과학
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• 제7권1호
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• pp.125-132
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• 1994

김치의 향미는 당, 유기산, 유리아미노산 및 휘발성 향기성분들의 독특한 조합에 의한 것이며, 휘발성 향기성분은 함황화합물, 알코올류, 휘발성 유기산 및 터핀유 등 여러 가지 극성 및 비극성 성분들이 매우 복잡하게 혼합되어 있다. 김치 휘발성 향기성분의 분석조건을 검토한 결과 추출 분리에는 연속식 추출장치보다 dynamic headspace concentration법이 효율적이었고 GC에 의한 분석에는 5% phenyl methyl polysiloxane 컬럼에 의한 분리가 우수하였다.

• 한국응용곤충학회지
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• 제34권1호
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• pp.9-14
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• 1995

From a chemist's perspective, Scarabaeidae is one of the most exciting group of insects to work on the isolation, identification, and synthesis of sex pheromones because-as opposed to Lepidoptera, which by and large utilizes straight chain alcohols, aldehydes, and acetates-the pheromonal chemistry of scarab beetles is remarkably diverse. While species in the subfamily Rutelinae utilize pheromone constituents, which are presumably fatty acid derivatives, the more primitive species in the subfamily Melolonthinae use phenolic, amino acid derivative, and terpenoid compounds. Here, I discuss the recent advances we have accomplished in the identification of scarab sex pheromones with especial emphasis on their chemical diversity. Also, I discuss the potential role of these sex pheromones in insect pest management. Field tests revealed that, in contrast to what has been frequently observed in the Lepidoptera, the higher the dosage of sex pheromone loaded in the traps the greater the capture of scarab beetles. These data suggest that mass trapping is more likely to be useful for scarab pest management than mating distruption.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• International Journal of Industrial Entomology and Biomaterials
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• 제7권1호
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• pp.37-44
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• 2003

Alcohol dehydrogenases (AHDs) are enzymes responsible for the catalysis of the reversible conversion of various alcohols to their corresponding aldehydes and ketonesis. Until now cDNA sequences of ADH gene is informed exclusively from several diptean species. We describe here the cDNA sequence and mRNA expression of a putative ADH gene from the mole cricket, Gryllotalpa orientalis, and phylogenetic relationships among known insect ADHs. The G. orientalis ADH cDNA sequences comprised of 798 bp encoding 266 amino acid residues. The multiple sequence alignment of G. orientalis ADH gene and known dipteran ADHs shared 100％ identity in the nine amino acid residues that are important for the enzymatic activity in Drosophila melanogaster. Percent sequence identity ranged from 25％ to 32％ among all insect ADHs including both types of ADHs. G. orientalis ADH gene showed no clear resemblance to any dipteran species and type. Phylogenetic analysis of the deduced amino acid sequences of G. orientalis ADH gene with available dipteran ADH genes including both types of ADHs further confirmed that the G. orientalis ADH gene is not clearly assigned to either type of ADHs. Northern blot analysis revealed a stronger signal in the fat body than midgut and epidermis, indicating that the fat body possibly is a main site for the synthesis of the G. orientalis ADH protein.

• 한국식품과학회지
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• 제27권6호
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• pp.964-971
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• 1995

키조개 부산물로 부터 향미제로 응용하기 위하여 제조한 가수분해물의 유리아미노산 및 휘발성 향기성분을 분석한 결과, 유리아미노산의 경우 가수분해물이 생시료에 비해 3배 이상 증가하였으며 taurine의 함량이 가장 많았다. 그리고 생시료와 가수분해물의 휘발성 향기성분을 분석한 결과 총 109종의 화합물이 동정되었는데 이중에서 생시료는 88종, 가수분해물은 65종이 검출되었다. 그리고 이들은 주로 알데히드류(16종), 케톤류(17종), 알콜류(31종), 함질소화합물류(16종), 방향족화합물류(8종), 에스테르류(3종) 및 기타 화합물류(17종)으로 구성되어 있었다. 특히 생시료에서의 산화취 성분인 알데히드류 및 방향족화합물은 가수분해물에서 상당량 감소되었으며 반면에 고소한 향기성분인 heterocyclic 화합물이 상당량 검출되었다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.233-238
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• 1999

단감과 떫은감의 2단계 발효과정에 의해 제조된 감식초의 품질 평가를 위해 제조중 성분 변화를 검토하였다. 유리당은 단감의 경우 glucose 6.60, fructose 6.12 및 sucrose 1.74%이었으며, 떫은감의 경우에는 각각 5.63, 5.21, 0.62%로, glucose 함량이 가장 높았다. 발효기간이 경과함에 따라 유리당의 함량은 점차 감소하는 경향을 나타내었으며, 특히 glucose의 감소가 급격히 감소하였다. 감식초의 유기산은 단감과 떫은감 모두 acetic acid 함량이 가장 높았고, galacturonic, malic, citric, ascorbic acid도 미량 검출되었다. 감식초의 알콜발효시 알콜성분은 acetaldehyde, methanol, ethanol, iso-propylalcohol, n-propylalcohol, iso-butylalcohol 및 iso-amylalcohol 등 7종이 분석되었고, 알콜발효 4일까지는 모두 증가하는 경향이었으나 5일째에는 ethanol을 제외한 성분들은 다소 감소하는 경향이었다. 유리아미노산의 함량은 단감식초에서 떫은감식초에서보다 약간 높았고, 휘발성 성분은 단감의 경우에 알콜발효 후 7종, 초산발효 후 9종, 떫은감에서는 알콜발효 후 6종, 초산발효 후에는 9종의 성분이 분석되었다.