• 한국식품저장유통학회지
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• 제22권6호
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• pp.908-914
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• 2015

발효식품에서 분리한 효모 482균주의 저온적응성 및 알코올 생성능을 확인하고 ${\beta}$-glucosidase와 cerulenin, TFL저항성을 실험하여 저온적응성이 우수하고 향기성분 활성이 좋은 Y297 균주를 선발하였다. 26s rRNA 염기서열을 분석한 결과, Y297은 Saccharomyces cerevisiae로 동정되었다. 선발된 균주는 $15^{\circ}C$에서는 $25^{\circ}C$에 비해 정지상으로에 도달하는 시간은 오래 걸리지만 보다 많은 균수를 유지하였다. YPD 액체배지에 알코올 농도 10%와 glucose 60% 그리고 NaCl 8%가 포함된 배지에서 내성을 확인할 수 있었다. YPD(glucose 25%)배지에서 배양한 효모의 세포질 단백질을 추출하여 ${\beta}$-glucosidase와 esterase의 활성을 측정한 결과 시판효모보다 우수한 활성을 나타냈다. 이러한 결과를 통해 선발된 Y297는 약주제조에 적합한 종균효모로써의 가능성을 확인할 수 있었다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.1-6
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• 2008

Di-D-fructose-2,6':6,2'-dianhydride (DFA-IV) is a disaccharide consisting of two fructose residues that are prepared from levan by levan fructotransferase. Levan is a homopolysaccharide composed of D-fructofuranosyl residues joined by $\beta$-(2,6) and $\beta$-(2,1) linkages. We compared the immunomodulatory effects of levan with DFA-IV. Tumoricidal activity, phagocytosis and nitric oxide (NO) production were examined in levan- and DFA-IV-treated RAW264.7 cells. The NO production, tumoricidal and phagocytic activities were significantly increased in both treated cells. The results indicate that levan has significantly greater effects on tumoricidal activity than DFA-IV at low concentrations (1 ${\mu}g/mL$) and its effect on NO production shows a similar pattern. These results suggest that tumoricidal activity induced by both samples is mediated by NO production.

• 식품산업과 영양
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• 제12권2호
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• pp.29-36
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• 2007

• 한국식품저장유통학회지
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• 제21권3호
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• pp.442-450
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• 2014

수집한 장류 시료에서 분리한 균주들을 CMC를 함유하는 배지에 접종하여 섬유소 분해 활성이 우수한 4-1 균주를 선발하였다. 4-1 균주의 16S rRNA 염기서열을 분석한 결과, B. subtilis로 동정되었다. B. subtilis 4-1의 효소생산을 위한 최적 배양조건은 탄소원으로 1.0% soluble starch와 질소원으로 0.1% yeast extract를 첨가하여 $45^{\circ}C$에서 24시간 배양하였을 때로 나타났다. 최적 배양 pH를 조사한 결과, pH 5.0~9.0에서 cellulase 효소활성이 높았다. B. subtilis 4-1의 조효소 특성은 효소반응의 최적 pH가 pH 9.0, 반응온도는 $60^{\circ}C$에서 효소활성이 가장 높았으며, $20{\sim}90^{\circ}C$ 온도에서 60분간 열처리시 효소 활성이 80%이상 유지되었다. 따라서 B. subtilis 4-1에 의해 생산되는 cellulase는 내알칼리성 효소로 추정되며, 높은 열에도 안정한 것으로 나타났다. B. subtilis 4-1이 생산하는 cellulase는 CMC에 가장 높은 효소활성을 나타내었으며 avicel과 pNPG에서도 활성을 보여 복합효소로 생각된다.

• 한국자원식물학회지
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• 제32권6호
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• pp.735-742
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• 2019

This study investigated a suitable method that could be applied for Asian chain fern [Woodwardia japonica (L. f.) Sm.] to propagate gametophytes and promote sporophyte formation. The gametophytes used in all experiments were obtained from germinated spores in vitro and were subcultured at 8-week intervals. The most appropriate media for gametophyte propagation was identified by culturing 300 mg of gametophyte in Murashige and Skoog (MS) basal medium (1/8, 1/4, 1/2, 1, 2), and Knop medium for 8 weeks. As a result, fresh weight of the gametophyte was increased by 56.7-fold on MS medium. Moreover, antheridium formation as well as gametophyte growth was improved on MS medium, especially. To improve the sporophyte formation ex vitro, 1.0 g of gametophyte was ground with distilled water and spread on eight combinations onto four different culture mediums, such as bed soil, peat moss, perlite and decomposed granite. Then generation and growth of sporophytes were investigated after cultivation for 10 weeks. As a result of this experiment, peat moss had a promotive effect of sporophyte formation at single-use and mixed culture soils. In particular, a mixture of bed soil, peat moss and perlite in a 1:1:1 ratio (v/v/v) led to the accelerated formation (782.5 ea/pot) and the frond growth of sporophytes. This included increases in length and width of fronds. However, promotive effect of gametophyte growth and sporophyte formation was not found at single-use and treatment with high ratio of bed soil.

• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.63-63
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• 2020

This study investigated the growth of native ferns under indoor light intensities to identify the introduction possibility as in-door ornamental plants. Three evergreen perennial fern species used in this experiment were Coniogramme japonica (Thunb.) Diels, Woodwardia japonica (L. f.) Sm., and Cyclosorus acuminatus (Houtt.) Nakai ex H. Itô. The light intensities were adjusted to 10, 50, 100 and 200 PPFD (µmol·m^-2·s^-1) based on the measurement of the various indoor light quantities. The experiment was conducted for a total of 8 weeks, and the light period (12/12h), temperature (25±1℃), and humidity (55±3%) were maintained during the experiment. The control plant group was grown in glass greenhouse for the same period. As the result of the study, in door C. japonica showed better growth under light intensities of 100, 200 PPFD. However, withering of the plants were observed under all light intensities except the control, which causes an ornamental value decrease. This seems to be related to the increase of DIo/RC value in chlorophyll fluorescence parameters. In the W. japonica growth data, the plant height was not significantly different from the control but, the leaf number decreased more than a two-fold. Also, the formed leaves turned brown and showed a poor growth and SPAD value at 200 PPFD had decreased significantly. Growth data of C. acuminatus was not significantly different with the control at all light intensities however, withering was observed at 100 and 200 PPFD. In chlorophyll fluorescence parameters, significant decrease in Pi_Abs and increase in DIo/RC value at 200 PPFD impose that stress caused by the intense light might be the reason of the withering of the plants.

• Asian-Australasian Journal of Animal Sciences
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• 제24권12호
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• pp.1744-1751
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• 2011

This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p<0.01) feed efficiency. Apparent digestibility of NDF was increased (p<0.05) by feeding the fermented diets, although digestibilities of DM, OM, CP, and NFC were not affected (p>0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p<0.05) for the anaerobically fermented diet and for the 0.5% LAB culture plus anaerobically fermented diet. The digestibility of crude ash tended to increase (p>0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets.

• 한국축산시설환경학회지
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• 제11권2호
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• pp.125-134
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• 2005

본 연구는 남은 음식물에 수분흡수제 또는 영양 보충제로 유기성 부산물인 제과부산물, 밀기울, 맥강, 육계분 등을 혼합한 후 rotary drum 방식의 반건식 살균처리 및 호기적 숙성 과정 별 혼합사료 내의 미생물 분포 및 사료단백질 pepsin 소화율과 in vitro 영양소 소화율을 측정하여 실제 동물 급여 시의 효능을 사전 예측하고자 실시하였다. 살균 처리 공정($80^{\circ}C$에서 30분간)은 전반적으로 균수를 감소시키는 경향과 곰팡이를 사멸시키는 효과가 있었으며(P<0.05), 연이은 숙성 과정은 살균과정에서 감소된 lactic acid bacteria를 증식시키는 효과가 있었다(P<0.05). 열처리 살균 공정은 혼합사료 단백질의 pepsin 소화율을 감소시켰다(P<0.05). 사료원료 건물 및 유기물의 in vitro 소화율은 제과부산물>밀기울>남은 음식물=맥강 순으로 높았다. 상기한 연구 결과는 반건식 남은 음식물 혼합사료의 동물 급여시 중요한 기초 자료로 활용될 것이다.

• 한국축산식품학회지
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• 제34권3호
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.