• 한국식품과학회지
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• 제28권5호
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• pp.935-939
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• 1996

에리스리톨 발효 연구에 이용된 균주는 한국 경기도 일대의 벌집에서 선별하였으며 Candida sp.로 동정되었다. 에리스리톨 생산 여부는 HPLC와 GC-MASS로 확인하였다. YPD배지(포도당 100 g/l)에서 peptone을 casamino acid로 바꾼 배지에서 에리스리톨 19.7 g/l를 생산하였다. 에리스리톨외의 glycerol과 ethanol 같은 당알콜류는 생성되지 않았으며, 에리스리톨 생산 발효 과정의 문제점이었던 거품도 생기지 않았다. Sucrose 100 g/l를 기질로 한 실험 에서는 포도당 배지와 유사한 결과를 얻을 수 있었다. Sucrose 300 g/l에서는 80.2 g/l의 에리스리톨을 얻을 수 있었으며, 이 때의 수율은 0.345 g erythritol/g sucrose이고 생산성은 0.472 g/l hr이었다.

• 한국식품과학회지
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• 제34권1호
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• pp.109-113
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• 2002

캐모마일(Matricaria chamomile)을 이용한 새로운 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였고 캐모마일을 각각 1%, 5%, 10%, 20% 첨가하여 발효주를 제조한 다음 관능검사를 실시하여 기호도가 제일 높은 발효주를 선정하였다. 선정된 발효주의 생리 기능성으로 Angiotensin-converting enzyme(ACE)저해활성과 혈전용해 활성 및 전자공여능 등을 조사하였다. 20%의 캐모마일을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 10일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 캐모마일을 1%, 5%, 10%, 20%씩 각각 첨가하여 제조한 발효주의 관능검사를 실시한 결과 캐모마일을 5% 첨가하여 제조한 C-5 캐모마일 발효주가 기호도가 제일 높았고 색상도 미황색으로 우수하였다. 또한, C-5 캐모마일 발효주는 혈전용해활성과 tyrosinase 저해활성 및 아질산염 소거활성 등이 일반 발효곡주보다 우수하였다.

• 한국균학회지
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• 제36권2호
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• pp.116-122
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• 2008

유기성폐기물의 연속적인 시용이 토양내 진균의 밀도에 미치는 영향을 조사한 결과, 진균밀도는 화학비료가 처리된 대조구에 비해 생활하수오니, 공단하수오니, 피혁오니, 주정오니 처리구에서 높게 나타났다. 폐기물 처리 토양에서 분리된 진균은 Penicillium, Trichoderma, Gliocladium, Blastomyces, Phoma 등으로 동정되었다. 폐기물과 중금속이 토양내 진균밀도에 미치는 영향을 분석하기 위해 분리균주를 폐기물과 중금속이 첨가된 배지에 $25^{\circ}C$에서 7일 배양하여 조사한 결과, 선발 진균의 균총생육은 첨가된 폐기물과 중금속에 따라 다양하게 나타났다. 이러한 배양특성은 농경지에 유입되는 오염물질의 생물학적 위해성 평가를 위한 기초자료로 이용될 수 있을 것으로 사료된다.

• KSBB Journal
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• 제21권4호
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• pp.267-272
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• 2006

주정공장 근처 토양에서 분리한 에탄올 발효균주 KJ는 Saccharomyces italicus로 판명되었으며, glucose가 최적의 탄소원으로 확인되었다. 균주 KJ의 최적배양조건은 온도 $30^{\circ}C$, 초기 당 농도 10%, 초기 pH 5 근방, 혐기조건으로 판명되었다. 초기 탄소원이 동일한 조건에서 YM배지(glucose 10 g/L)와 SFW배지(RS 10 g/L)에서 에탄올 생산은 각각 5.34, 5.68 g/L로 나타나, KJ균주는 음식물쓰레기 당화액을 에탄올 발효배지로 적절하게 사용될 수 있음이 확인되었다. 에탄올 생산배양에 SFW의 이용은 에탄올생산단가를 대폭 낮추게 하여 대체에너지인 에탄올의 대량생산기술의 경제성을 확보하는데 크게 기여할 것이다.

• 한국식품영양학회지
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• 제33권5호
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• pp.512-523
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• 2020

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 추계학술대회 초록집
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• pp.114.2-114.2
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• 2011

Furfural is a versatile derivative. It can be utilized for a building-block of furfuryl alcohol production and a component of fuels or liquid alkanes. But in bio-process, furfural is a critical compound because it inhibits cell growth and metabolism. Furfural could be converted from xylose and usually produced from biomass in which hemicellulose is abundant. In this study, furfural production from miscanthus was performed and utilization of miscanthus residue was consequently conducted. At first, hydrolysis for investigation of miscanthus composition and furfural production was performed using sulfuric acid. Previously, we optimized dilute acid pretreatment condition for miscanthus pretreatment and the condition was found to be about 15 min of reaction time, 1.5% of acid concentration and about $140^{\circ}C$ of temperature and 60% (about 7 g/L) of xylose was solubilized from miscanthus. Using the xylose, furfural production was conducted as second step. Approximately $160{\sim}200^{\circ}C$ of temperature was accompanied with the hydrolysis for pyrolysis of biomass. When the investigated condition; $180^{\circ}C$ of temperature, 20 min of reaction time and 2% of acid concentration was operated for furfural production, furfural productivity was reached to be 77% of theoretical maximum. After reaction, residue of miscanthus was utilized as feedstock of ethanol fermentation. Residue was well washed using water and saccharified using hydrolysis enzymes. Hydrolysate (glucose) from saccharification was utilized for the carbon source of Saccharomyces cervisiae K35.

• 한국식품과학회지
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• 제29권5호
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• pp.895-900
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• 1997

식품첨가물의 일종인 cyclodextrin (CD)을 막걸리 저장중에 일어나는 이상 풍미(stinking odor)를 제거하기 위해 첨가하였다. CD는 탁주제조 후 제성직 후와 이단 담금시로 구분하여 $0.1{\sim}0.3%$ 범위에서 첨가하고 일정기간이 지난 뒤 각 시료의 발효상태와 저장성, 관능성 등을 검토하였다. 그 결과 CD를 제성한 후 첨가 하는 것보다 이단담금시에 첨가하는 것이 알코올 농도, pH, 총산, 당도에 더 많은 영향을 주었고 제성한 후에 첨가한 것은 큰 영향을 주지 못한 것으로 나타났다. 관능적인 면에서는 제성 후에 CD를 첨가하는 것이 선호도가 높게 나타났다. 그러나 CD를 많이 첨가한 경우(0.3%)에는 CD가 막걸리 자체의 고유향까지 은폐시켜 선호도를 저하시키는 것으로 나타났다.

• Journal of Applied Biological Chemistry
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• 제63권3호
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• pp.229-234
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• 2020

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1630-1636
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• 2010

During the fermentation process of Saccharomyces cerevisiae, yeast cells must rapidly respond to a wide variety of external stresses in order to survive the constantly changing environment, including ethanol stress. The accumulation of ethanol can severely inhibit cell growth activity and productivity. Thus, the response to changing ethanol concentrations is one of the most important stress reactions in S. cerevisiae and worthy of thorough investigation. Therefore, this study examined the relationship between ethanol tolerance in S. cerevisiae and a unique protein called alcohol sensitive RING/PHD finger 1 protein (Asr1p). A real-time PCR showed that upon exposure to 8% ethanol, the expression of Asr1 was continuously enhanced, reaching a peak 2 h after stimulation. This result was confirmed by monitoring the fluorescence levels using a strain with a green fluorescent protein tagged to the C-terminal of Asr1p. The fluorescent microscopy also revealed a change in the subcellular localization before and after stimulation. Furthermore, the disruption of the Asr1 gene resulted in hypersensitivity on the medium containing ethanol, when compared with the wild-type strain. Thus, when taken together, the present results suggest that Asr1 is involved in the response to ethanol stress in the yeast S. cerevisiae.

• 한국식품영양과학회지
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• 제23권1호
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• pp.78-89
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• 1994

To evaluate of quality of Yakju brewed with different types of fermenters(Nuruk) and brewed by a method described in Sallymkyungjae, blucoamylase and protease and protease activities of Nuruk were measured, and proximate composition , coloring degree, acetaldehyde , alcohol , , fusel oils , amino acid content , mineral content and sugar composition of Yakju samples were also determined. It was foung that the lower the pH, the lower the glucoamylase acitvity in Nuruk samples A to E . In A, B, D and H, protease activity washigher at ph 5.5 than at pH 5.0 . Yakju sampels 1 to 5 during fermentation , total acidity and amino acid content were high at the first step and were getting lower gradually at the second step. In Yakju samples 6 to 11 , ethanol content was high in 6b, 7b, 8a, 8b and 11b. At the second step, residual sugar content was getting higher gradually in 7 a, 11 a and 11b. The coloring degree of Yakju wasinfluenced by not only color of Nuruk but also Fe content in Yakju . Of the Yakju examined , only 9a and 9b contained acetaldehyde in trace amounts. Thanol content was the highest in 8a and 8b. Fusel oil content was high in 8a and 8b. In samples 6 to 9 , aspartic acid content was higher in treatment a than treatment a than treatment b, but tyrosine , histidine and proline contents were higher in treatment a than treatment b. The levels of frucose, melibiose, sorbitol, and arabinose in Yakju brewed from unsteamed rice were higher than in Yakju brewed from steamed rice. K content was the lowest in 9a and 9b. Na content was higher in treatment a than in treatment a than in treatment b. In only 6a, Ca/P ratio was more than one.