• 제목/요약/키워드: Aspergillus kawachii

검색결과 59건 처리시간 0.028초

누룩 종류를 달리하여 담금한 탁주 술덧의 휘발성 향기성분 (Volatile Flavor Components in Mash of Takju Prepared by Using Different Nuruks)

  • 한은혜;이택수;노봉수;이동선
    • 한국식품과학회지
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    • 제29권3호
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    • pp.563-570
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    • 1997
  • GC와 GC-MS를 사용하여 발효 16일 후 탁주술덧의 휘발성 향기성분으로 alcohol 20종, ester 26종, acid 10종, aldehyde 10종, 기타 6종 등 모두 72종이 검출되었다. Aspergillus oryzae구는 68종으로 가장 많았고 재래누룩구의 술덧은 60종으로 적었다. 72종의 휘발성 향기성분 중 54종의 향기성분이 모든 시험 구에서 공통으로 검출되었다. 휘발성 향기성분의 면적비율은 alcohol류 $71.28{\sim}90.23%$, ester류 $0.66{\sim}9.05%$, acid류 $0.20{\sim}0.60%$, aldehyde류 $0.02{\sim}0.09%$순으로 나타났다. 시험구에 따라 차이가 있으나 ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2.3-butadienol(D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid 그리고 benzene acetic acid 4-acetyloxy-3-methyl ethyl ester 등의 면적 비율이 높아 본 실험 탁주 술덧의 휘발성 향기 주성분으로 나타났다. 재래 누룩구는 1-pentanol, hexanoic acid ethyl ester의 면적비율이 다른 시험구보다 높았고, Mucor racemosus 누룩구는 1-hexanol, 1-dodecanol, 1,2-benzenedicarboxylic acid dipropenyl ester, acetic acid가, Rhizopus japonicus 누룩구는 2-methyl-1-propanol, 3-methyl-1-butanol, benzeneethanol, succinic acid diethyl ester, butanoic acid monoethyl ester, 4-methyl benzeneacetic acid phenyl ester, butanoic acid의 면적 비율이 타 시험구보다 각각 높았다. Aspergillus oryzae구는 acetic acid ethyl ester, 3-methyl butanoic acid, pentanoic acid가 높았으며 Aspergillus kawachii구에서는 1-butanol이 높았다.

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Liquid Chromatography-Mass Spectrometry-Based Chemotaxonomic Classification of Aspergillus spp. and Evaluation of the Biological Activity of Its Unique Metabolite, Neosartorin

  • Lee, Mee Youn;Park, Hye Min;Son, Gun Hee;Lee, Choong Hwan
    • Journal of Microbiology and Biotechnology
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    • 제23권7호
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    • pp.932-941
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    • 2013
  • This work aimed to classify Aspergillus (8 species, 28 strains) by using a secondary metabolite profile-based chemotaxonomic classification technique. Secondary metabolites were analyzed by liquid chromatography ion-trap mass spectrometry (LC-IT-MS) and multivariate statistical analysis. Most strains were generally well separated from each section. A. lentulus was discriminated from the other seven species (A. fumigatus, A. fennelliae, A. niger, A. kawachii, A. flavus, A. oryzae, and A. sojae) with partial least-squares discriminate analysis (PLS-DA) with five discriminate metabolites, including 4,6-dihydroxymellein, fumigatin, 5,8-dihydroxy-9-octadecenoic acid, cyclopiazonic acid, and neosartorin. Among them, neosartorin was identified as an A. lentulus-specific compound that showed anticancer activity, as well as antibacterial effects on Staphylococcus epidermidis. This study showed that metabolite-based chemotaxonomic classification is an effective tool for the classification of Aspergillus spp. with species-specific activity.

곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교 (Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi)

  • 허창기;김소망;김용두
    • 한국식품저장유통학회지
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    • 제21권4호
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    • pp.573-580
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    • 2014
  • 쌀 전분의 사상균별 누룩에 따른 발효적성을 확인을 위해 7종의 곰팡이로 누룩을 제조하여 당화력, 액화력, 단백질 분해력을 비교하고, 누룩별 약주의 품질특성을 측정한 결과는 다음과 같다. 균주별 당화력은 R. oryzae KCCM 11272으로 제조한 누룩이 3,647.72 SP/g으로 가장 높았다. 시판 누룩과 본 연구에서 제조한 누룩의 당화력은 A. kawachii KCCM 32819와 A. niger KCCM 32005로 제조한 누룩 외 시판 누룩의 당화력 보다 높았다. ${\alpha}$-amylase 활성은 R. japonicus KCCM 11604로 제조한 누룩이 가장 높았고, M. rouxii KCCM 60148로 제조한 누룩의 액화력 또한 높았다. 단백질 분해력은 R. japonicus KCCM 11604로 제조한 누룩이 가장 높았다. 결과적으로 곰팡이 균주별 누룩의 당화력, 액화력 및 단백질 분해력의 효소활성은 Rhizopus 속이 Aspergillus 속 및 Mucor 속 보다 높았다. 누룩별 약주의 pH는 시판누룩으로 담금한 약주가 4.14로 가장 높았고 R. japonicus KCCM 11604 균주로 제조한 누룩으로 담금한 약주가 시판 누룩과 유의적 차이를 보이지 않았다. 총산함량은 R. oryzae KCCM 11273 균주로 제조한 누룩으로 담금한 약주가 가장 높은 함량을 보였다. Ethanol 함량을 측정한 결과 R. oryzae KCCM 11272 누룩으로 제조한 약주가 15.28%로 가장 높았고, 다음으로 R. japonicus KCCM 11604 누룩으로 제조한 약주가 15.10%이었다. 균주 속별 ethanol 생성능은 Rhizopus 속의 균주가 Aspergillus 속과 Mucor 속 보다 높았다. 관능평가 종합 기호도는 R. japonicus KCCM 11604 누룩으로 담금한 약주가 5.7로 높은 기호도를 보였다. 누룩별 효소활성 측정 결과 Rhizopus 속의 균주가 높은 활성을 보였고, 누룩별로 담금한 약주의 품질 특성 결과도 Rhizopus 속으로 제조한 누룩의 약주가 품질이 우수한 결과를 보여 쌀 전분의 발효에 적합한 곰팡이는 Rhizopus 속이라 판단되며, 그 중 R. japonicus KCCM 11604 균주로 누룩을 제조해 쌀약주를 담금할 경우 발효적성이 우수할 것으로 판단된다.

Aspergillus niger group의 dextrinogenic amylase에 관한 연구 (A study on dextrinogenic amylase in the aspergillus niger group)

  • 김상재;이배함;이용욱
    • 미생물학회지
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    • 제9권4호
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    • pp.155-162
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    • 1971
  • A comparison of dextrinogenic amylase activities in the Asp. niger group was made with their crude and ethanol dialized enzymes before and after heating at high temperature (60-$65^{\circ}C$). The results obtained are as follows ; 1. THe dextrinogenic amylase activity of crude enzymes of Asp. kawachii and Asp. foetidus was strong, but Asp. phoernicis, Asp. carbonarius and Asp.japonicus showed weak activity. The others showed medial grades of activity. 2. The ethanol dialized enzymes of Asp. kawachii, Asp. foetidus and Asp. japonicus was very sesitive to high temperature (60 or $65^{\circ}C$) and their enzymatic activities were diminished greatly. The others did not show diminution of enzymatic activity at 60 or 65.deg.C, but diminished greatly at 70 or $75^{\circ}C$. 3. The ethanol dialized enzymes of the Asp.niger group heated to 65.deg.C was more sensitive at pH 6.0 and 6.5 than at pH 4.5, 5.0 and 5.5. 4. Tested strains in the Asp.niger group were subdivided into 4 subgroups by their dextrinogenic amylase activities before and after heating at 60 or $65^{\circ}C$. The first group showed a medial grade of activity before heating and no diminution of their enzymatic activities after heating. Asp. niger, Asp.pulverulentus, Asp. awamori and Asp. usmii were included in this group. The second group had strong enzymatic activity before heating, but diminished greatly after heating. Asp rawachii and Asp. phoenicis were included in this group. The fourth group showed very weak enzymatic activity before heating, and was inactivated easily by heating. Asp.oryzae of the Asp. flavus group showed a very strong dextrinogenic amylase activity before heating. After the heat treatment, however, its enzymatic activity was diminished greatly.

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Fermentation enhances the antioxidant and anti-inflammatory effects of Bat Faeces (Ye Ming Sha) via the ERK, p38 MAPK and NF-κB signaling pathways in RAW 264.7 cells

  • Lee, Han-Saem;Chon, So-Hyun;Kim, Min-A;Park, Jeong-Eun;Lim, Yu-Mi;Kim, Eun-Jeong;Son, Eun-Kyung;Kim, Sang-Jun;So, Jai-Hyun
    • Journal of Applied Biological Chemistry
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    • 제62권1호
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    • pp.57-66
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    • 2019
  • The ethyl acetate fraction of Bat Faeces (Ye Ming Sha: natural products used in Chinese Medicine) after fermentation (EFBF-AF) showed enhanced anti-oxidative effects in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assays. Fermentation of the Bat Faeces by using the crude enzyme extract from Aspergillus kawachii, significantly increased the anti-inflammatory effects. Fermented Bat Faeces markedly inhibited nitric oxide production, inducible nitric oxide synthase, and cyclooxygenase-2 expression in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The EFBF-AF reduced the nuclear translocation of nuclear factor kappa B ($NF-{\kappa}B$) via $IKK{\alpha}$ and $I{\kappa}B{\alpha}$ phosphorylation, and decreased the phosphorylated the extracellular signal-regulated kinases (ERK) and p38 expression in LPS-treated RAW 264.7 macrophages. In addition, the EFBF-AF suppressed the expression of pro-inflammatory genes, such as interleukin-$1{\beta}$, interleukin-6, and tumor necrosis $factor-{\alpha}$. These results suggest that fermented Bat Faeces may suppress pro-inflammatory responses in LPS-stimulated RAW 264.7 macrophages cells via ERK, p38 mitogen-activated protein kinase and $NF-{\kappa}B$ signaling pathways.

가스 크로마토그래피에 의한 재래주 발효중 알코올과 유기산 분석 (A Study on the Gas Chromatographic Analysis of Alcohols and Organic Acids during Takju Fermentation)

  • 최선희;김옥경;이명환
    • 한국식품과학회지
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    • 제24권3호
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    • pp.272-278
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    • 1992
  • A. kawachii와 A. shirousamii를 사용하여 Koji와 누룩을 만든 것과 자연상태에 존재하는 균류에 의해 담금한 탁주 발효과정 중 alcohol, 유기산 및 무기질 함량을 분석 비교하였다. Alcohol류는 ethyl alcohol이 $0.61{\sim}108.25g/l$이었고 methyl alcohol은 $0{\sim}235.99ppm$이었으며 시험구별로는 KNR구가 ethyl, methyl alcohol 함량이 많았다. 그 외 n-propyl, i-butyl, i-amyl, n-amyl alcohol, acetic acid는 trace-70.95, $0{\sim}39.67,\;0{\sim}18.52,\;0,\;0{\sim}91.96ppm$으로 소량 함유되어 있었다. 유기산은 lactic acid가 $0.43{\sim}1.47ppm$으로 다른 유기산에 비해 많이 함유되어 있었고, 이외에 pyruvic, oxalic. malonic, succinic, maleic, malic, ${\alpha}-keto$ glutaric acid가 시험구에 따라 다소 차이는 있으나 대체로 $0{\sim}3.3,\;0{\sim}4.9,\;1.6{\sim}5.0,\;1.0{\sim}3.8,\;0{\sim}8.6,\;0{\sim}0.2,\;0{\sim}0.5ppb$로 소량 함유되어 있었으며, lactic acid 이외의 유기산은 A. kawachii, A.shirousamii를 사용한 구에서 더 생성되는 경향을 나타내었다. pH는 담금 1일에 $3.82{\sim}5.26$이었으며, 점차 감소, 다시 증가하여 담금 10일에는 $3.42{\sim}3.69$이었다. 시험구별로는 KKR이 가장 낮았다. 총산은 담금 1일에 $0.29{\sim}0.82%$였으며 담금 6일에 $1.75{\sim}2.53%$로 최고값을 나타내었으며 그 후 감소하여 담금 10일에는 $1.61{\sim}2.34%$였다. 시험구간에는 KKR, SKR이 비교적 높은 값을 나타내었다. 무기질 함량은 발효기간이 경과할수록 증하였고 Ca는 $2.95{\sim}36.76$, Cu는 $0.01{\sim}0.14$, Fe는 $0.71{\sim}3.23$, K는 $110.89{\sim}517.33$, Mg는 $34.78{\sim}122.40$, Mn은 $0.56{\sim}5.98$, Na는 $0.19{\sim}14.36$, Zn은 $0.90{\sim}5.71ppm$을 나타내었으며, 시험구별로 보면 WNR, BNR구가 Na만 제외한 다른 무기성분 함량이 가장 높았다.

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주정발효용(酒精醱酵用) 효소제(酵素劑) 배양제조(培養製造) 조건(條件)이 Amylase 활성(活性)에 미치는 영향(影響) (The Effect on the Culture Condition on the Activity of Amylase used for Alcohol Fermentation)

  • 이성동;유영홍
    • 한국식품과학회지
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    • 제5권4호
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    • pp.224-230
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    • 1973
  • The culture used wheat bran as media for four kind of mold strains such as Aspergillus oryzae, Aspergillus kawachii, Aspergillus usamii and Rhizopus javanicus to examine which strain could higher the activity of amylase most which is used for alcohol fermentation. It also provided three different kind of wheat bran media containing starch of 47%, 51% and 55% respectively for each strain. For each media it also added three different kind of nitrogen sources; ammonium sulfate, casein, and ammonium sulfate and casein equally mixed. Each nitrogen source added was subordinately differentiated into three different percentages, 2%, 4% and 6% respectively, except the 2% for the ammonium sulfate. The results obtained were summarized as follows (1) The activity of ${\alpha}-amylase$ was highest in the media of starch value 47% of wheat bran with 6% of casein added. (2) The activity of ${\beta}-amylase$ was highest in the media of starch value 51% of wheat bran with 2% of the equal mixture of ammonium sulfate and casein added. (3) The activities of both ${\alpha}-amylase$ and ${\beta}-amylase$ of Aspergillus usamii were highest in the media of starch value 47% wheat bran with no addition of nitrogen source. (4) Of the four strains examined, the activities of ${\alpha}-amylase$ and ${\beta}-amylase$ cultured in Rhizopus javanicus were both relatively higher. (5) The activities of ${\alpha}-amylase$ and ${\beta}-amylase$ of the strains examined became lower as the percentage of starch contents increased except in Rhizopus javanicus.

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효모와 고오지 곰팡이의 혼합배양에 의한 주정생산 (Ethanol Production by the Mixed Culture of Some Aspergilli and Saccharomyces cerevisiae)

  • 최병권;김영배
    • 한국식품과학회지
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    • 제22권6호
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    • pp.696-699
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    • 1990
  • 쌀을 기질로 하여 고오지 곰팡이와 Saccharomyces cerevisiae를 함께 동시 접종하여 혼합 배양에 의한 동시 당화발효를 시도하였다. Aspergillus awamori, A. kawachii, A. niger, A. oryzae 및 A. shirousamii를 각각 S. cerevisiae와 혼합배양하였을 때 A. shirousamii와의 혼합배양에서 가장 높은 주정생산량을 보였다. 이 때의 가수량은 쌀 50g에 대하여 150ml 이었다. 곰팡이와 효모는 각각 $5{\times}10^2\;conidia/ml$$5{\times}10^6\;cells/ml$로 접종한 경우에, 용적에 대한 표면적의 비는 0.1에서 그리고 초기 pH6.5 및 $30^{\circ}C$의 배양조건에서 10일 동안 발효시 최고 12.9%의 주정이 생산되었다.

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개량누룩으로 제조한 탁주의 중요 향미성분 분석 (Analysis of Mahjor Flavor Compounds in Takju Mash Brewed with a Modified Nuruk)

  • 이영숙
    • 한국식품영양학회지
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    • 제12권4호
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    • pp.421-426
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    • 1999
  • The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

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개량누룩의 사용에 의한 탁주의 품질개선 (Improvement in the Quality of Takju by a Modified Nuruk)

  • 이영숙
    • 한국식품영양학회지
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    • 제12권4호
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    • pp.427-432
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    • 1999
  • Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

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