• Food Science and Biotechnology
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• 제15권1호
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• pp.82-85
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• 2006

Randomized, double-blinded, placebo-controlled, cross-over clinical trial was performed to assess effects of fermented milk intake on antioxidant activities and blood alcohol levels of 26 healthy volunteers. All subjects received fermented milk ($Kupffer's^{(R)}$, n=13) or placebo (n=13) twice daily for 2 weeks. After 3 weeks resting period, subjects under same test but in reverse role. In both tests, fermented milk intake significantly increased total antioxidant status (p<0.05) and decreased thiobarbituric acid reactive substance (p<0.05) levels compared to before fermented milk intake. Blood alcohol levels of fermented milk intake group were significantly lower than those of placebo group (p<0.05).

• 농업과학연구
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• 제8권2호
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• pp.171-178
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• 1981

우유(牛乳)를 이용(利用)한 Alcohol발효음료(醱酵飮料)의 적절한 제조법(製造法)을 시험(試驗)하기 위하여 유산균(乳酸菌) 및 효모류(酵母類)를 우유(牛乳)에 접종(接種)하고 각종당류(各種糖類)의 첨가량(添加量)에 따른 조성분(組成分)의 변화(變化)와 Alcohol 생산성(生産性) 등(等)을 검토(檢討)한 결과(結果)는 다음과 같다. 1. 5종(種)의 유산균류(乳酸菌類)를 탈지유배지(脫脂乳培地)에 24시간(時間) 배양(培養)하여 산생성도(酸生成度) 및 Amino태(態) 질소함량(窒素含量)의 변화(變化) 상태(狀態)를 시험(試驗)한 결과(結果) Str. lactis가 0.83%로서 가장 적합한 산도(酸度)를 나타내었으며 Amino태질소(態窒素) 함량(含量)은 0.2mg/ml 범위(範圍)로서 큰 변화(變化)가 없었다. 2. 탈지유(脫脂乳)에 Glucose, Lactose 및 Sucrose를 5% 첨가(添加)하고 Str. lactis 및 Cruyveromyces fragilis를 접종(接種)한 결과 산도(酸度) 및 Amino태질소(態窒素) 함량(含量)은 큰 변화(變化)가 없었고 Alcohol 생산성(生産性)은 2.5%로부터 3.58%로 증가(增加)되었다. 3. Cruyveromyces fragilis 및 Saccharo-myces cerevisiae 산모(酸母)를 5~15%의 Sucrose첨가탈지유배지(添加脫脂乳培地)에 접종배양(接種培養)한 결과(結果) Sucrose 첨가(添加)에 따른 산도(酸度) 및 Amino태질소(態窒素)의 함량(含量)은 변동(變動)이 적었고 Alcohol생산성(生産性)에 있어서는 Cruyveromyces fragilis가 2.12%로부터 8.15%로, Saccharo-myces cerevisiae는 0%로 부터7.45%로 증가(增加)되었다. 4. Sucrose를 첨가(添加)한 탈지유(脫脂乳)에 Cruyveromyces fragilis 및 Saccharomyces cerevisi를 접종(接種)하여 Alcohol발효유음료(醱酵乳飮料)를 제조(製造)하고 관능시험(官能試驗)을 실시한 결과 Saccharomyces cerevisiae 접종제품(接種製品)에 비(比)하여 Alcohol함량(含量)이 높은 Cruyveromyces fragilis 접종(接種) 제품(製品)이 우수(優秀)하였다. 5. Str. lactis 및 Cruyveromyces fragilis를 탈지유(脫脂乳)에 접종(接種)하여 Alcohol발효(醱酵)를 실시한 결과 수분(水分), 조단백질(粗蛋白質), 회분(灰分) 및 Alcohol 성분등(成分等)이 Koumis와 유사한 발효유음료(醱酵乳飮料)를 제조(製造)할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1546-1552
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• 2012

A feeding experiment with 40 lactating Holstein cows and 4 dietary treatments was conducted to investigate supplementation with different levels of alcohol fermented feed to the TMR on lactating performance, blood metabolites, milk fatty acid profile and cholesterol concentration of blood and milk. Forty Holstein lactating cows ($106{\pm}24$ d post-partum; mean${\pm}$SD) were distributed into four groups and randomly assigned to one of four treatments with each containing 10 cows per treatment. The treatment supplemented with TMR (DM basis) as the control (CON), and CON mixed with alcohol-fermented feeds (AFF) at a level of 5%, 10% and 15% of the TMR as T1, T2 and T3, respectively. Dry matter intake and milk yield were not affected by supplementation of AFF. An increased 4% FCM in the milk occurred in cows fed T3 diet compared with CON, while T1 and T2 diets decreased 4% FCM in a dose dependent manner. Supplementation of AFF increased the concentration of albumin, total protein (TP), ammonia, and high density lipoprotein-cholesterol in serum compared with CON. In contrast, supplementation with AFF clearly decreased concentration of blood urea nitrogen (BUN) and total cholesterol (TC) compare with CON. AFF supplementation increased the proportion of C18:1n9 and C18:2n6 compared to CON. A decrease in the concentration of saturated fatty acid (SFA) for T1, T2 and T3 resulted in an increased unsaturated fatty acid (USFA) to SFA ratio compared to CON. Concentration of cholesterol in milk fat was reduced in proportion to the supplemental level of AFF. Feeding a diet supplemented with a moderate level AFF to lactating cows could be a way to alter the feed efficiency and fatty acid profile of milk by increasing potentially human consumer healthy fatty acid without detrimental effects on feed intake and milk production. A substantially decreased cholesterol proportion in milk induced by supplementation AFF suggests that alcohol fermented feed may improve milk cholesterol levels without any negative effects in lactating cows.

• 한국축산식품학회지
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• 제26권2호
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• pp.252-256
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• 2006

본 연구는 기능성 발효유로서 티벳산 발효유에서 분리한 효모(Kluyveromyces marxianus)와 유산균(Lactobacillus bulgaricus)의 혼합스타터를 이용한 발효유를 제조하여 배양 기간별 균수 측정, pH, 적정산도, ethanol 함량, 항암 활성에 대해 알아보았다. 배양은 $30^{\circ}C$에서 curd가 형성되는 시점에 마치게 되는데 이때의 최종 산도는 0.68, pH는 4.5 이었다. 배양 36시간 후의 균수는 K. marxianus는 $5.3{\times}10^9 CFU/mL$, L. bulgaricus는 $3.2{\times}10^9 CFU/mL$ 이었고 ethanol 함량은 0.35%까지 증가하였다. 36시간 배양하여 제조된 발효유의 항종양 활성은 HEp-2에 대해서는 86.6%, HEC-1B에 대해서는 70.3%, SW-156에 대해서는 60.4%, SK-MES-1에 대해서는 57.14%의 항종양 활성을 나타내었다. 이상의 결과 기존의 유산균 발효유에 효모를 첨가한 알코올 발효유의 제조가 가능하며, 제품의 항종양 활성의 측면에서도 높은 기능성을 나타내는 것으로 나타났다.

• 한국식품과학회지
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• 제37권4호
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• pp.631-635
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• 2005

2주간 에탄올(3g/kg B.W.)을 투여한 쥐에서 항산화 기능이 있는 유산균과 소재들이 함유된 발효유 쿠퍼스^{\circledR}$ 섭취에 의한 간조직내 항산화 체계에 미치는 영향을 시험하였다. 혈청내 AST와 ALT는 $88.7{\pm}6.5$와 $41.2{\pm}4.1$(대조군), $l14.6{\pm}7.1$과 $64.7{\pm}3.8$(알코올군), 그리고 $94.0{\pm}5.5$와 $44.7{\pm}5.3\;IU/L$(발효유근)으로 에탄올에 의해 유도되는 간수치의 증가가 발효유 섭취에 의해 유의적으로 감소되는 것으로 나타났다(p<0.05). GSH-Px와 SOD 활성은 에탄을 투여에 의해 증가하였으나, 발효유 섭취에 의해 대조군 수준으로 감소하였고(p<0.05), GST 활성은 발효유군에서 122%로 증가하였다. ADH 활성은 알코올군과 발효유군 모두에서 증가하는 것으로 나타났으며, 발효유군에서 더 크게 나타났다(p<0.05). 지질내 과산화물은 에탄을 투여에 의해 증가하였으며, 역시 발효유 섭취에 의해 대조군 수준으로 감소하였다(p<0.05). 이러한 결과들은 발효유 쿠퍼스^{\circledR}$에 함유되어 있는 항산화 유산균과 다양한 항산화물질에 의한 것으로 판단되며, 이러한 발효유는 체내 항산화 손상을 낮추어 주며, 간기능을 개선하는데 도움을 줄 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제6권1호
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• pp.50-53
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• 1996

A cultured milk product was made by fennenting 10$\%$ reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0 $\times 10^9\;and\;2.0 \times 10^6$ cfu/ml, respectively. After the fermentation 21$\%$ of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023$\%$, respectively. When the fermented milk was stored at $4{\circ}C$ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were $6.5 \times 10^5\;and\;1.6 \times 10^6$ cfu/rnl, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.

• 한국식품과학회지
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• 제10권3호
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• pp.337-343
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• 1978

우유(牛乳)의 이용도(利用度)를 다양화하기 위하여 새로운 발효유(醱酵乳)를 개발(開發)할 목적(目的)으로 몇가지 기초실험(基礎實驗)을 실시(實施)하고 알코올함량 및 산도(酸度)를 달리하여 8종(種)의 알코올발효유(醱酵乳)를 제조(製造)하고 관태검사(官態檢査)를 실시(實施)하였던 바 그 결과를 요약하면 다음과 같다. 1. 유산균(乳酸菌)은 4종(種)을 분리(分離)했고 그중 Y-2균주(菌株)가 산생성도(酸生成度)가 우수했고 모든 균주(菌株)는 우유배지보다 합성배지에서 산 생성도가 높았다. 2. 우유배지(牛乳培地)에 Y-2균주(菌株)를 접종(接種)하고 $30^{\circ}C$ 24시간(時間) 배양(培養)하면 pH는 6.2에서 5.2로 하강되며 배양중(培養中) Amino-N의 함량은 증감하였다. 3. K. fragilis 균주(菌株)를 우유배지에 접종(接種)하고 $30^{\circ}C$ 7일간(日間) 배양(培養)하면 pH는 6.2에서 5.2로 하강되며 Amino-N의 함량은 $0.12{\sim}0.27mg/ml$의 분포(分布)를 나타냈다. K. fragilis균주는 E-2, E-4 균주에 비해 알코올생성도(生成度)가 높았으며 각 균주(菌株)의 알코올생성도(生成度)는 우유배지(牛乳培地)와 합성배지(合成培地)에서 별 차이가 없었다. 4. 효모(酵母)를 접종배양(接種培養) 후 유산균(乳酸菌)을 접종(接種)하면 유산균(乳酸菌)의 증식(增殖) 및 산생성도(酸生成度)는 억제된다. 5. 효모와 유산균(乳酸菌)을 동시에 접종배양(接種培養)하면 일단 유산균의 산생성(酸生成)이 완료된후 알코올 생성(生成)이 급격히 증가되었다. 6. 관능검사를 실시한 결과 알코올 1% 산(酸) 0.8%의 제품(製品)이 가장 기호도가 좋았다. 7. 일반분석(一般分析) 결과 최종제품(最終製品)의 성분(成分)은 회분, 단백질, 수분함량에서 우유쿠머스와 비슷하였다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• 미생물학회지
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• 제7권2호
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• pp.86-90
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• 1969

1. Amylase producing bacteria have been isolated from natural sources and was identified out. The above strain is identical to Bacillus subtillis in every details of physiological and morphorogical characteristics by this investigations. 2. Sikworm chrysalis nad chlorella extracts are prove to be further effective for the stimulation of amylase production than any other sources. The former silkworm extract is more stronger in its activity. 3. It is found that effective results had been accepted by a less soybean meal addition per that of wheat bran in the mixture ratio of them, also less addition of corn is needed in the mixture ratio of between corn and whear bran. In the mixing ratio of wheat bran per silkworm or chlorella extracts, the addition of wheat bran is necessary for stimulation of amylase production. 4. Fro the stimulation of amylase production, the effective substances from natural sources and its order of activity in cultral media cultral media is proved as follows, silkworms ext.>chlorella ext.>alcohol>skim-milk and peptone>fermented milk>radish leaf ext.