• 제어로봇시스템학회논문지
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• 제10권3호
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• pp.286-293
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• 2004

This paper presents the result of a study on the starter control for a turbo generator. Because a starter in gear box type turbo-generator system is composed of gearbox and brush DC motor, it should be replaced with High Speed Generator(HSG)) in HSG type Turbo-generator. There-ore, it is necessary to design a new starting algorithm and starter. In gearbox type system, brush DC motor is rotated to the designed speed using low voltage-high current battery power. After brush DC motor speed is increased to several times by gearbox, gas turbine engine can be rotated to designed starting speed. If we implement a starter with High Speed Generator(HSG), it is necessary to drive high-speed generator to high-speed motor. High-speed generator with permanent magnet on rotor has a low leakage inductance fur driving high-speed rotation, and it is necessary high DC link voltage for inverter when High-speed generator is driven to high speed. This paper presents result of development of the boost converter for converting high voltage DC from low battery voltage and design of the inverter for controlling a high frequency current to be injected to motor winding. Also, we show performance of the designed starter by driving the turbo generator.

• 한국미생물·생명공학회지
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• 제20권4호
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• pp.470-476
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• 1992

Nocardia mediterranei NCK-4를 동결건조시 생존도에 미치는 영향을 검토하기 위해 보호물질의 종류와 농도, cell 농도 및 건조시간에 대해 실험한 data를 반응표면분석법을 활용하여 분석한 결과, 추정된 최대치의 생존도는 39.3이었으며, 이 최적 조건은 sucrose 11.6(v/v), cell 농도 $1.16{\times}10^{11}$(CFU/ml), 건조 시간 6.18hrs로 나타났다. N.mdeiterranei NCK-4를 동결건조하여 rehydration한 후 계대배양없이 starter cell로서 발효생산에 사용가능성을 검토한 결과, 전배양시 대조군인 FVM(frozen vegetative mycelium)과 거의 비슷하게 cell의 농도를 맞추어 발효함으로써 가능하다. 따라서 이 starter cell은 lyophilization 후 약 18개월간 저장하여 안정하게 사용할 수 있었다.

• 한국식품영양학회지
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• 제12권1호
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• 한국축산식품학회지
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• 제43권1호
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• pp.1-9
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• 2023

The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.

• 동아시아식생활학회지
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• 제10권3호
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• pp.190-199
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• 2000

Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analyzed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics. 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.

• 한국식품영양과학회지
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• 제21권5호
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• pp.534-538
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• 1992

시판 9개 회사의 요구르트를 $25^{\circ}C$에 보관하면서 yeast 오염에 의한 팽창 현상이 관찰되는 시료에서 10균주의 yeast와 starter를 분리하여 potassium sorbate농도에 따른 생육 특성을 조사한 결과 start로 사용되고 있는 유산균중 potassium sorbate에 대해 영향을 받지 않는 균주가 있는 반면 다소간의 생육 억제 현상을 보이는 균주를 관찰할 수 있었다. 분리 yeast는 모두 성장이 억제되었으며 potassium sorbate 농도가 증가함에 따라 억제 현상은 더욱 뚜렷하였다. 선발된 유산균과 yeast를 skim milk에 혼합 배양한 결과 유산균은 potassium sorbate 0.3% 첨가에 의해 영향을 받지 않았으며, yeast의 경우 성장 현상은 관찰되지 않았으나 potassium sorbate 첨가구는 배양 18시간 이후 생균수가 감소하는 경향을 나타내었다. 선발된 유산균으로 yogurt를 제조한 후 선발 yeast를 오염시켜 $4{\pm}1{\circ}C$와 $25{\pm}1{\circ}C$에서 7일간 저장하면서 생균수의 변화를 조사한 결과 전 저장 기간중 유산균의 변화는 관찰할 수 없었으며 $10^9/ml$을 유지하였다. 오염 yeast는 $4{\pm}1{\circ}C$의 경우 대조구에서는 성장을 관찰할 수 없었으며, potassium sorbate 첨가구의 경우 저장이 계속됨에 따라 완만하게 감소하였고, $25{\pm}1{\circ}C$의 경우에서도 0.3% 첨가구의 경우 차츰 감소하는 경향을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.971-978
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• 2016

The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, ${\beta}$-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.1-15
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• 2005

우리나라에서 생산되는 우리밀을 이용하여 한국형 사워종을 제조하며, 동시에 각각의 글루텐 함량, pH, TTA, 발효율과 mixograph를 측정하고 분석하여 그 중 가장 우수한 sourdough starter를 추출하였다. 그리고 그 starter를 이용한 sourdough bread를 제조하였을 때 나타나는 제품의 특성을 CrumbScan을 통하여 비교 분석하여 우리밀을 이용한 한국형 사워빵의 특성을 알아보았고, 이용할 수 있는 가능성을 알아보고자 하였다. 글루텐 함량분석 결과 강력밀가루와 우리밀 중에서는 KWF 5와 KWF 6이 제빵에 적합한 글루텐 함량을 가지고 있었다. 전반적으로 sourdough starter의 pH 범위는 $4.0{\sim}4.5$ 사이로 사용하기에 적당하였고, TTA값은 대조구와 비교해 봤을 때, 비슷하거나 높게 나타났다. 발효율은 24시간 후 가장 많이 팽창한 것은 KWF 5와 KWF 6이었고 48시간 후에는 반죽의 산성화로 인하여 오히려 감소하는 것이라 사료되었다. mixogram의 분석결과는 강력밀가루가 제빵적성에 적합한 것으로 나타난 반면에 우리밀의 경우는 반죽내구성이 낮고 단백질함량이 적어 빵을 만들기에는 적합하지 않았다. CrumbScan을 통한 영상분석의 결과 강력밀가루와 우리밀 7가지 중에서 기공의 조밀도가 크고 찌그러짐이 적은 KWF 5와 KWF 6이 sourdough starter로 사용하기에 적합한 것으로 나타났다.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.134-146
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• 2005

우리나라에서 생산되는 우리밀을 이용하여 한국형 사워종을 제조하며, 동시에 각각의 글루텐 함량, pH, TTA, 발효율과 mixograph를 측정하고 분석하여 그 중 가장 우수한 sourdough starter를 추출하였다. 그리고 그 starter를 이용한 sourdough bread를 제조하였을 때 나타나는 제품의 특성을 CrumbScan을 통하여 비교 분석하여 우리밀을 이용한 한국형 사워빵의 특성을 알아보았고, 이용할 수 있는 가능성을 알아보고자 하였다. 글루텐 함량분석 결과 강력밀가루와 우리밀 중에서는 KWF 5와 KWF 6이 제빵에 적합한 글루텐 함량을 가지고 있었다. 전반적으로 sourdough starter의 pH 범위는 $4.0{\sim}4.5$ 사이로 사용하기에 적당하였고, TTA값은 대조구와 비교해 봤을 때, 비슷하거나 높게 나타났다. 발효율은 24시간 후 가장 많이 팽창한 것은 KWF 5와 KWF 6이었고 48시간 후에는 반죽의 산성화로 인하여 오히려 감소하는 것이라 사료되었다. mixogram의 분석결과는 강력밀가루가 제빵적성에 적합한 것으로 나타난 반면에 우리밀의 경우는 반죽내구성이 낮고 단백질함량이 적어 빵을 만들기에는 적합하지 않았다. CrumbScan을 통한 영상분석의 결과 강력밀가루와 우리밀 7가지 중에서 기공의 조밀도가 크고 찌그러짐이 적은 KWF 5와 KWF 6이 sourdough starter로 사용하기에 적합한 것으로 나타났다.

• 한국축산식품학회지
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• 제39권6호
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• pp.877-887
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• 2019

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.