• 한국식품영양학회지
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• 제20권4호
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• pp.378-383
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• 2007

To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.

• 한국미생물·생명공학회지
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• 제13권3호
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1416-1423
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• 2013

The metabolomic profile of the anaerobic fungus Piromyces sp. F1, isolated from the rumen of goats, and how this is affected by the presence of naturally associated methanogens, was analyzed by nuclear magnetic resonance spectroscopy. The major metabolites in the fungal monoculture were formate, lactate, ethanol, acetate, succinate, sugars/amino acids and ${\alpha}$-ketoglutarate, whereas the co-cultures of anaerobic fungi and associated methanogens produced citrate. This is the first report of citrate as a major metabolite of anaerobic fungi. Univariate analysis showed that the mean values of formate, lactate, ethanol, citrate, succinate and acetate in co-cultures were significantly higher than those in the fungal monoculture, while the mean values of glucose and ${\alpha}$-ketoglutarate were significantly reduced in co-cultures. Unsupervised principal components analysis revealed separation of metabolite profiles of the fungal mono-culture and co-cultures. In conclusion, the novel finding of citrate as one of the major metabolites of anaerobic fungi associated with methanogens may suggest a new yet to be identified pathway exists in co-culture. Anaerobic fungal metabolism was shifted by associated methanogens, indicating that anaerobic fungi are important providers of substrates for methanogens in the rumen and thus play a key role in ruminal methanogenesis.

• Biotechnology and Bioprocess Engineering:BBE
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• 제2권2호
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• pp.90-93
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• 1997

Recombinant exoinulinase was partially purified form the culture supernatant of S.cerevisiae by(NH4)2SO4 precipitation and PEG treatment. The purfied inulinase was immobilized onto Amino-cellulofine with glutaraldeyde as a cross-linking agent. Immobilization yield based on the enzyme activity was about 15%. Optimal pH and temperature of immobilized enzyme were found to be 5.0 and 6$0^{\circ}C$, respectively. The enzyme activity was stably maintained in the pH ranges of 4.5 to 6.0 at 6$0^{\circ}C$. 100% of enzyme activity was observed even after incubation for 24 hr at 6$0^{\circ}C$. In the operation of a packed-bed reactor containing 412U inulinase, dahalia inulin of 7.5%(w/w) concentration was completely hydrolyzed at flow rate of 2.0mL/min at 6$0^{\circ}C$, resulting in a volumetric productivity of 693 g-reducing sugars/L/h. Under the reaction conditions of 1.0mL/min flow rate with 2.5% inulin at 6$0^{\circ}C$, the reactor was successfully operated over 30 days without loss ofinulinase activity.

• 한국식생활문화학회지
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• 제28권5호
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• pp.502-511
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• 2013

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.

• 한국식품위생안전성학회지
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• 제7권1호
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• pp.7-14
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• 1992

건조 표고버섯의 고유한 향민관련 성분에 대한 Ethylene Oxide와 감마에너지 (5kGy) 처리의 영향을 검토하였다. 건표고의 주요 휘발성 향기성분으로 확인된 1-octen-3-ol(72.8%), 3-octanone(11.5%), dimethyl disulfide(6.7%) 등의 함량은 살균, 살충목적의 EO 훈증처리에 의해 현저하게 감소되었고, 동일 목적의 감마 에너지에 의해서도 변화가 나타났다. 시료의 유리아미노산과 당(Mannitol, arabitol , trehalose) 성분은 비교적 안정하였지만, 훈증처리의 영향이 안정되었다. 그러나 전반적 향미에 대한 관능 시험에서는 대조군과 각 처리군간에 유의적인 차이가 나타나지 않았다.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.442-448
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• 2001

제주산 온주 밀감 주스의 제품화 기술개발에 필요한 기초자료를 얻기 위하여 공극의 크기가 서로 다른 네종류의 한외여과 막을 사용하여 잔류액과 투과액의 성분 변화를 조사하였다. 공극의 크기에 따른 감소율은 총산, citric acid, ascorbic acid 유리당, neohesperidin은 10K에서 100K daltons 사이에서는 막의 공극 크기가 커짐에 따라서 증가하다가 500K daltons에서 감소하였다. 색도, 당도, 총 질소, 아미노태 질소, naringin, hesperidin의 함량은 막 공극의 크기에 따른 차이가 적거나 일정한 경향을 나타내지 않았다. 한외여과 처리를 한 결과 구연산이 감소하여, 당산비가 증가하였다. 연구된 한외여과 막 중 flux가 가장 높고, 성분들의 감소율이 가장 적은 500K daltons 막이 온주 밀감 주스 제조시 가장 적합할 것으로 생각된다.

• 식품산업과 영양
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• 제9권3호
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• pp.45-52
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• 2004

볶음조건에 따라 치커리의 유리당 함량은 무처리구에서는 sucrose 4.78%, fructose 0.81% 및 glucose 0.53%이었는데 볶음온도가 증가하고 볶음시간이 길어질수록 감소하여 16$0^{\circ}C$ 40분 볶음처리구에서는 sucrose 2.21%, fructose 0.35% 및 glucose 0.20%로 전체 유리당 함량으로는 약 45.10% 잔존하였다 아미노산은 18종이 분리되었고, 그 중 유리아미노산 함량은 arginine이 504.49 mg%, asparagine이 500.78 mg%, glutamic acid가 97.82 mg%이었고, 충아미노산 함량은 arginine이 676.7 mg%, glutamic acid가 583.9 mg%, aspartic acid가 319.2 mg%, prolineol 297.4 mg%로 다른 것에 비하여 높게 나타났다 볶음온도가 증가하고 볶음시간이 길어질수록 아미노산의 함량은 감소하였고, 그 정도도 다르게 나타났다. 전체함량으로 보면 유리 아미노산의 경우 무처리구에서는 1728.6 mg%이었던 것이 16$0^{\circ}C$ 40분 처리구에서 4.37 mg%로 약 0.25%만 잔존하였고, 총아미노산의 경우 무처리구에서 3159.4 mg%이었던 것이 16$0^{\circ}C$ 40분 볶음처리구에서는 1732.5 mg%이었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.664-667
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• 1998

In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions were observed in 17 hrs at 5$^{\circ}C$, 15 hrs at 1$0^{\circ}C$, 11 hrs at 15$^{\circ}C$, 9 hrs at 2$0^{\circ}C$, 7 hrs $25^{\circ}C$, 5 hrs 3$0^{\circ}C$, 4 hrs at 4$0^{\circ}C$ and 3 hrs at 5$0^{\circ}C$. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 2$0^{\circ}C$ for 9 hours.

• 미생물학회지
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• 제16권3호
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• pp.93-102
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• 1978

Saccharomyces cerevisiae strain M was cultured in a molasses-containing media with repeated transplantations of the yeasts from one culture to another to adapt to molasses. After that only different amounts of phosphorous and nitrogen sources were added to the media. And then some variations during the culture time and the effects of consituents of cell mass on the functional activity and sensitivity of the cell were investigated. The results obtained were summarized as follows : 1. In the same culture condition of yeasts, the carbohydrates and trehaloses contents were more remarkably increased when small amounts of phosphate and nitrogen sources were added, then when alrge amounts were added, but yield percentage on assimilated sugars was lower. 2. The content of trehalose in yeast cells was reduced remarkably at the early stage in the culture, but this increased remarkably at later stage. When small amounts of nitrogen and phosphate were added to the culture medium, the amount of thehalose in the cells increased greasly. 3. The more protein content was present in the yeast cells, the smaller the carbohydrate and trehalose content, but more amino-N, RNA and moisture content were present in the cells. And in this case fermentability of the cells was stronger, but sugar tolerance was lower. 4. During the preservation period of compressed yeast cells at different temperature, the higher the temperature was, the more rapidly the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose(carbohydrate) was large and the amount of protein was small, the amount of trehalose decreased at a slower rate during the preservation period.