• 한국건설순환자원학회논문집
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• 제5권4호
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• pp.366-374
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• 2017

본 연구는 점토와 골재로 구성된 벽돌을 경화하는데 있어 효소 첨가제의 효과를 재료시험과 이미지 프로세싱을 통해 분석하였다. 벽돌의 강도와 밀도 시험에 사용한 벽돌 샘플의 점토/골재 중량비는 70/30, 60/40, 50/50, 40/60, 30/70이였으며, 최대 압축강도와 휨강도는 각각 5MPa와 1.25MPa으로 중량비 60/40에서 발현되었다. 또한 최대 건조단위 중량은 $2.073g/cm^3$으로 중량비 50/50에서 발현되었다. 시험 결과 전반적으로 벽돌의 강도는 효소를 첨가함으로 약 27% 향상되었다. 강도 향상을 위해서는 점토/골재 중량비 60/40, 밀도 향상을 위해서는 점토/골재 중량비 50/50에 효소를 첨가하여 벽돌을 경화하는 것이 효과적인 것으로 확인되었다. 효소 첨가 시 점토-골재 벽돌의 결합구조가 더 치밀해짐을 SEM-EDX 분석과 Matlab을 이용한 이미지 프로세싱을 통해 확인하였으며, 이를 통해 효소가 점토와 골재 간 결합구조를 형성하여 벽돌의 강도와 밀도를 향상시키는 효과가 있는 것으로 판단된다.

• Food Science and Biotechnology
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• 제15권4호
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• pp.549-554
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• 2006

To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at $28^{\circ}C$. The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from $1.19{\pm}0.12$ to $1.25{\pm}0.28\;unit/mL$, and were similar for all treatments. The ${\alpha}$-amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, $11{\pm}0.6$ and $9{\pm}0.7\;unit/mL$, respectively. The ${\beta}$-amylase activities ranged from $1.53{\pm}0.01$ to $1.56{\pm}0.02\;unit/mL$, and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, $0.39{\pm}0.03%$. We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.

• 한국조리학회지
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• 제6권3호
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.

• Journal of Microbiology and Biotechnology
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• 제21권12호
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• pp.1270-1279
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• 2011

Bealmijang is a short-term aged paste made from meju, which is a brick of fermented soybeans and other ingredients. Different types of bealmijang are available depending on the geographic region or ingredients used. However, no study has clarified the microbial diversity of these types. We identified 17 and 14 fungal species from black soybean meju (BSM) and buckwheat meju (BWM), respectively, on the basis of morphology, culture characteristics, and internal transcribed spacer and ${\beta}$-tubulin gene sequencing. In both meju, Aspergillus oryzae, Rhizopus oryzae, Penicillium polonicum, P. steckii, Cladosporium tenuissimum, C. cladosporioides, C. uredinicola, and yeast species Pichia burtonii were commonly found. Moreover, A. flavus, A. niger, P. crustosum, P. citrinum, Eurotium niveoglaucum, Absidia corymbifera, Setomelanomma holmii, Cladosporium spp. and unclassified species were identified from BSM. A. clavatus, Mucor circinelloides, M. racemosus, P. brevicompactum, Davidiella tassiana, and Cladosporium spp. were isolated from BWM. Fast growing Zygomycetous fungi is considered important for the early stage of meju fermentation, and A. oryae and A. niger might play a pivotal role in meju fermentation owing to their excellent enzyme productive activities. It is supposed that Penicillium sp. and Pichia burtonii could contribute to the flavor of the final food products. Identification of this fungal diversity will be useful for understanding the microbiota that participate in meju fermentation, and these fungal isolates can be utilized in the fermented foods and biotechnology industries.