• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.914-922
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• 2006

본 연구는 로즈마리를 이용한 전통발효주를 개발하기 위하여 발효기간(0${\sim}$20일)에 따라 로즈마리 첨가량 (0, 10, 20, 30%)을 달리한 발효주의 품질특성을 살펴보았다. pH는 담금 5일째 급격히 감소하였으나 담금 5일 이후부터는 완만한 감소 추세로 나타났고 10% 로즈마리 첨가 발효주의 pH 감소가 가장 크게 나타났다. 적정산도는 pH 변화 양상과 부합한 결과가 나타났다. 총산은 담금 5일에 로즈마리 무첨가 발효주는 365.24mg%, 로즈마리 첨가 발효주는 376.52${\sim}$417.95 mg%로 급격히 증가하였으며 10% 로즈마리 첨가 발효주의 중가가 가장 크게 나타났다. 환원담은 담금 5일째 급격히 증가하였으며 로즈마리 무첨가 발효주가 로즈마리첨가 발효주보다 증가가 크게 나타났고 특히 30% 로즈마리 첨가 발효주가 가장 크게 증가하는 것으로 나타났다. 총당은 발효기간에 따라 로즈마리 무첨가 발효주가 로즈마리 첨가 발효주보다 총당 함량이 낮았으며 로즈마리 함량이 많을수록 총당 함량이 크게 나타났다. 알코올 함량은 담금 5일째 급격히 증가하였고 그 이후 완만한 증가 추세를 나타내었으며 로즈마리 무첨가 발효주가 로즈마리 첨가 발효주보다 알코올 함량이 낮았으며 로즈마리 함량이 많을수록 알코올 함량이 크게 나타났다. 전반적인 명도를 나타내는 L값의 경우 10% 로즈마리 첨가 발효주를 제외한 발효주는 발효기간에 따라 증가, 감소하는 경향이 반복하는 것으로 나타났고 적색도를 나타내는 a값의 경우 로즈마리 무첨가 발효주는 발효기간에 따라 증가하였으나 로즈마리 첨가 발효주는 로즈마리 첨가량과 관계없이 증가, 감소하는 경향이 반복하는 것으로 나타났다. 황색도를 나타내는 b값의 경우 발효기간에 따라 로즈마리첨가 유무에 상관없이 감소, 증가하는 경향이 반복하는 것으로 나타났다. 투과도는 발효기간에 따라 감소하였으나 로즈마리 첨가량에 따라서는 첨가량이 많을수록 투과도가 높게 나타났다. Amylase 활성도는 담금5일째 로즈마리 첨가 유무에 상관없이 급격히 증가하였다가 감소하였으며 로즈마리 첨가량이 증가할수록 amylase 활성도는 감소하는 것으로 나타났다.

• 한국식품영양과학회지
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• 제38권1호
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• pp.76-82
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• 2009

본 연구에서는 발효과정 중 누룩의 일반성분 및 효소 활성변화를 측정하고, 단백질의 분해정도와 밀 단백질에 민감한 환자의 혈청과 반응성을 관찰하였다. 누룩의 수분함량은 발효 1일 24.20%였으며 발효가 진행됨에 따라 미생물의 이용과 증발로 인해 감소되어 발효 15일에는 13.60%를 나타내었다. 누룩 발효 중 총당과 환원당의 함량은 발효시간이 경과함에 따라 증가하는 경향을 나타내었다. 누룩의 발효 초기 조단백질 함량은 1.58%였으나 발효가 진행됨에 따라 다소증가하여 발효 15일에는 2.05%로 나타났다. 또한 누룩의 조지방 함량은 발효 초기 1.32%였으며 발효 15일에는 2.24%로 다소 증가함을 나타내었다. ${\alpha}$-Amylase 활성은 발효 초기 1,416.67 U/g에서 발효 15일에는 2,833.00 U/g으로 급격히 증가하였으며, glucoamylase 활성은 발효 초기 497.90 U/g에서 발효 10일 경과 후 705.40 U/g으로 최대 활성을 보였으나 그 후 완만한 감소를 나타내었다. 누룩의 산성 protease 활성은 발효 초기에는 검출되지 않았으나 발효 10일에 75.00 U/g으로 급격히 증가하기 시작하여 발효 15일에는 327.00 U/g에 도달하였으며 중성 protease 활성도 발효 10일에 90.00 U/g으로 급격히 증가하기 시작하여 15일에는 354.00 U/g로 검출되었으며 이후에도 계속 증가하였다. 반면에 알칼리성 protease 활성은 검출되지 않았다. 발효가 진행됨에 따라 누룩 중 고분자 단백질이 각종 미생물에 의해 분해되어 저분자의 펩타이드 밴드가 생성되었으며 밀 민감성 환자의 혈청과 반응하는 밴드도 점차 감소하여 발효 15일에는 거의 검출되지 않았으므로 누룩 중 밀 단백질의 항원성이 감소하였음을 확인할 수 있었다. 따라서 본 연구를 통해 누룩은 영양학적 측면뿐만 아니라 효소학적 측면의 장점까지 겸비한 효율적인 한국 고유의 발효 식품용 스타터(starter)로써 전통주 제조에 필수적이며, 누룩의 고분자 단백질이 발효에 의해 저분자 펩타이드로 분해됨을 확인함으로써 밀 민감성 환자들을 위한 다양한 가공식품용 소재로 활용이 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1568-1574
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• 2012

Three Holstein steers in the growing phase, each with a ruminal cannula, were used to test the hypothesis that the synchronization of the hourly rate of carbohydrate and nitrogen (N) released in the rumen would increase the amount of retained nitrogen for growth and thus improve the efficiency of microbial protein synthesis (EMPS). In Experiment 1, in situ degradability coefficients of carbohydrate and N in feeds including Korean rice wine residue (RWR) were determined. In Experiment 2, three total mixed ration (TMR) diets having different rates of carbohydrate and N release in the rumen were formulated using the in situ degradability of the feeds. All diets were made to contain similar contents of crude protein (CP) and neutral detergent fiber (NDF) but varied in their hourly pattern of nutrient release. The synchrony index of the three TMRs was 0.51 (LS), 0.77 (MS) and 0.95 (HS), respectively. The diets were fed at a restricted level (2% of the animal's body weight) in a $3{\times}3$ Latin-square design. Synchronizing the hourly supply of energy and N in the rumen did not significantly alter the digestibility of dry matter, organic matter, crude protein, NDF or acid detergent fiber (ADF) (p>0.05). The ruminal $NH_3$-N content of the LS group at three hours after feeding was significantly higher (p<0.05) than that of the other groups; however, the mean values of ruminal $NH_3$-N, pH and VFA concentration among the three groups were not significantly different (p>0.05). In addition, the purine derivative (PD) excretion in urine and microbial-N production (MN) among the three groups were not significantly different (p>0.05). In conclusion, synchronizing dietary energy and N supply to the rumen did not have a major effect on nutrient digestion or microbial protein synthesis (MPS) in Holstein steers.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1206-1213
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• 2003

탁주의 기능성 강화를 위하여 율무를 첨가하여 제조한 탁주의 탁주로서의 적합성을 조사하였다. 우선 기존 쌀코오지를 이용하여 전분원으로서 율무를 15, 30, 60와 100% 첨가했을 경우, 효모의 균수와 ethanol의 생성량은 각각 9.5${\times}$$10^{7}$ ∼2.3${\times}$$10^{8}$ cell/mL과 13.6∼15.2%로 시료 간의 큰 차이를 보이지 않아 율무의 알콜 발효원으로 적합성을 보여주었다. 한편 고급알콜인 iso-amyl alcohol은 첨가된 율무량에 따라 1,150ppm으로부터 1,206, 1,213, 1,293, 1,604 ppm으로 각각 증가되고, acetaldehyde와 iso-butanol도 율무의 첨가량에 따라 증가하였다. 한편 Aspergillus kawachii(AK)와 ifhizopus japonicus(RJ)를 이용하여 율무누룩주를 만든 결과 ethanol 생성량은 쌀코오지로 만든 율무주에 비해 14%로부터 각각 11.2%(AK), 7.5%(RJ) 그리고 10.4%(AK+ RJ)로 감소하였고, 효모의 수는 7.5${\times}$$10^{7}$ ∼2.6${\times}$$10^{8}$ cell/mL이었으며, isoamyl alcohol 함량이 1,840 ppm으로부터 각각 632[AK], 855[RJ], 792 ppm[AK+RJ]로 감소하였고, n-propanol, iso-butanol 등의 fusel oil도 감소하였으나, acetaldehyde가 57ppm으로부터 99[AK], 138[RJ], 131 ppm[AK+RJ]으로 각각 증가되었다. 전체적으로 탁주제조에 있어 율무의 이용은, 전분원으로서 사용하는 경우 알콜 발효와 관능검사에는 큰 영향을 미치지 않았으나 fusel oil의 함량이 증가하였고, 누룩을 원료로서 사용하는 경우ethanol의 생성과 fusel oil의 생성이 감소하고, acetaldehyde의 함량이 현격히 증가하였으며, 관능검사 결과 기호도가 낮아졌다.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.812-823
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• 2020

The aim of this study was to investigate the effects of Korean rice wine residue (RWR) on the growth performance and blood profiles of Hanwoo steers in the fattening stage. In situ and in vivo experiments were conducted to analyze rumen fermentation characteristics and total tract digestibility, respectively. Three cannulated Hanwoo steers (mean body weight: 448 ± 30 kg) were used in both analyses. The growth performance of 27 experimental animals in the fattening stage (initial body weight: 353.58 ± 9.76 kg) was evaluated after 13 months of feeding. The animals were divided into three treatment groups (n = 9/group). The treatments comprised total mixed ration (TMR) only (CON), TMR + 10% RWR (10% RWR), and TMR + 15% RWR (15% RWR). The diets of equal proportions were fed daily at 08:00 and 18:00 h based on 2% of the body weight. The animals had free access to water and trace mineral salts throughout the experiment. Supplementation of 15% RWR significantly decreased (p < 0.05) the rumen fluid pH compared with the control treatment, but there was no significant difference in the total volatile fatty acid concentration. It also significantly increased (p < 0.05) dry matter digestibility compared with the other treatments. The total weight gain and average daily gain of the animals in the RWR-supplemented groups were significantly higher (p < 0.05) than those in the control group. Furthermore, the feed intake and feed efficiency of the RWR-supplemented groups were higher than those of the control group. Supplementation of RWR did not affect the alcohol, albumin, glucose, total cholesterol, triglyceride, and low-density lipoprotein concentrations, and aspartate aminotransferase and alanine transaminase activities in the blood; these parameters were within the normal range. The high-density lipoprotein and creatinine concentrations were significantly higher in the 15% RWR group, whereas the blood urea nitrogen concentration was significantly higher in the 10% RWR group than in the other groups. These results suggest that TMR with 15% RWR can serve as an alternate feed resource for ruminants.

• 미생물학회지
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• 제7권3호
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• pp.115-124
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• 1969

The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.

• 동아시아식생활학회지
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• 제1권1호
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• pp.99-111
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• 1991

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50${\times}$104∼80${\times}$104, bacteria cell count was 5${\times}$106∼24${\times}$106. 3. In yakju during fermentation, pH was higher in RU, total acidity content was higher in ST-N, ST-K, RU and ST-RUPO and alcohol content was lower in RUPO and ST-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in ST-K, RUPO and ST-RUPO . n-Propyl alcohol content was higher in ST-K, ST-RUPO and ST-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in ST-N, NH3 was higher in ST-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in ST-N and second highest in RU. 7. P, K and Mg content were higher in Dukyunju and ST-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.

• Journal of Microbiology and Biotechnology
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• 제21권7호
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• pp.739-745
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• 2011

During the production of grape wine, the formation of thick leathery pellicle/bacterial cellulose (BC) at the airliquid interface was due to the bacterium, which was isolated and identified as Gluconacetobacter hansenii UAC09. Cultural conditions for bacterial cellulose production from G. hansenii UAC09 were optimized by central composite rotatable experimental design. To economize the BC production, coffee cherry husk (CCH) extract and corn steep liquor (CSL) were used as less expensive sources of carbon and nitrogen, respectively. CCH and CSL are byproducts from the coffee processing and starch processing industry, respectively. The interactions between pH (4.5-8.5), CSL (2-10%), alcohol (0.5-2%), acetic acid (0.5-2%), and water dilution rate to CCH ratio (1:1 to 1:5) were studied using response surface methodology. The optimum conditions for maximum BC production were pH (6.64), CSL (10%), alcohol (0.5%), acetic acid (1.13%), and water to CCH ratio (1:1). After 2 weeks of fermentation, the amount of BC produced was 6.24 g/l. This yield was comparable to the predicted value of 6.09 g/l. This is the first report on the optimization of the fermentation medium by RSM using CCH extract as the carbon source for BC production by G. hansenii UAC09.

• Journal of Microbiology and Biotechnology
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• 제23권1호
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• pp.40-46
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• 2013

A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log CFU/10 g, respectively. There were no significant differences in viable cell numbers of bacteria or fungi according to regions collected. Bacillus amyloliquefaciens and B. subtilis were the predominant bacterial strains in most samples. A significant portion, 13 out of 42 nuruk, contained foodborne pathogens such as B. cereus or Cronobacter sakazakii. There were various species of lactic acid bacteria such as Enterococcus faecium and Pediococcus pentosaceus in nuruk. It was unexpectedly found that only 13 among the 42 nuruk samples contained Aspergillus oryzae, the representative saccharifying fungi in makgeolli, whereas a fungi Lichtheimia corymbifera was widely distributed in nuruk. It was also found that Pichia jadinii was the predominant yeast strain in most nuruk, but the representative alcohol fermentation strain, Saccharomyces cerevisiae, was isolated from only 18 out of the 42 nuruk. These results suggested that a variety of species of fungi and yeast were distributed in nuruk and involved in the fermentation of makgeolli. In this study, a total of 64 bacterial species, 39 fugal species, and 15 yeast species were identified from nuruk. Among these strains, 37 bacterial species, 20 fungal species, and 8 yeast species were distributed less than 0.1%.

• 한국식품과학회지
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• 제50권1호
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• pp.55-60
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• 2018

과거 전통방식으로 제조되는 4가지 상업용 시판누룩들을 파이로시퀀싱 방법을 이용하여 미생물군집을 확인하였다. 누룩시료의 진균류 총 유효 sequencing read수는 14,800이였으며 후속 quality trimming, denoising와 chimera removal와 같은 작업을 통해 얻은 평균 sequence read의 수는 3,494이였다. 진균류의 phylum 수준에서 SH, JJ, SS 시료에서는 자낭균류가 우세한 것으로 확인되었으나 SJ는 접합균류가 우세하였다. 발효력과 관계가 있는 것으로 알려진 Saccharomycopsis속 효모분포는 제조과정에서 상대적으로 발효시간이 길었던 SH와 SS의 경우에서 더 많았다. 세균류의 파이로시퀀싱결과 유효 sequencing read수는 31,485이였으며 평균 sequence read는 7,871이였다. 세균의 phylum 수준에서는 모든 시료에서 Firmicutes문이 우세한 것으로 분석되었다. SH의 경우 주로 Lactobacillus속, Leuconostoc속, 기타 Pediococcus속과 이를 포함하는 Lactobacillales목과 Leuconostocaceae과 등 젖산균들이 우세균주로 분포하였다. JJ와 SJ의 경우, 각각 Staphylococcus속과 Bacillus속이 우세균으로 나타났다.