• 한국식품과학회지
• /
• 제39권2호
• /
• pp.194-199
• /
• 2007

전통증편에 새송이 버섯을 첨가하여 증편의 이화학적, 기계적, 관능적 품질 특성을 조사하였다. 새송이 버섯 첨가량을 달리한 증편반죽의 부피는 새송이 버섯 1% 첨가군이 가장 많이 증가하였고, 제조한 증편의 높이는 새송이 버섯 첨가량이 많을수록 높게 나타나 새송이 버섯 5% 첨가군에서 가장 높게 나타났다. pH는 새송이 버섯 5% 첨가군이 가장 낮게 나타났으며, 수분은 대조군에 비해 첨가군의 수분함량이 유의적으로 낮게 나타났다. 당함량은 발효가 진행되면서 모두 감소하였고, 새송이 버섯 첨가량이 증가할수록 유의적으로 높게 나타났다. 새송이 버섯 첨가 증편의 texture 변화에서 색도 중 L값은 대조군에 비해 새송이 버섯 첨가량이 증가할수록 유의적으로 감소하였으며, 반면에 a값과 b값은 첨가량이 증가할수록 유의적으로 증가하였다. Texture 측정에서는 부착성에서 5%가 가장 높게 나타났고, 탄력성은 새송이 버섯 5% 첨가군이 가장 낮게 나타난 반면 1% 첨가군이 가장 높게 나타났다. 전체적인 기호도는 새송이 버섯 1% 첨가군이 가장 높게 나타났다. 이상의 결과에서 새송이 버섯 증편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 새송이 버섯 분말을 1%나 3% 첨가하는 것이 증편 제조시 최적의 농도이며 이때 증편의 품질이 향상됨을 확인할 수 있었다.

• 한국식품영양과학회지
• /
• 제14권3호
• /
• pp.259-264
• /
• 1985

김치의 숙성중(熟成中) 산패방지(酸敗防止) 및 가식기간(可食期間)의 연장(延長)을 목적(目的)으로 citric acid와 sodium citrate를 혼합(混合)한 pH 조정제(調整劑)의 완충능력검토(緩衝能力檢討)와 이를 사용(使用)한 김치숙성실험(熟成實驗)을 행하고 산도(酸度), pH, 당도(糖度), chlorophyll 함량(含量), vitamin C 함량(含量) 및 미생물수(微生物數)의 변화(變化)를 조사(調査)함과 동시에 산미(酸味) 색상(色相) 및 종합적(綜合的)인 맛에 대한 관능검사(官能檢査)를 행하였다. 그 결과 김치숙성(熟成)에 적합(適合)한 citric acid 와 sodium citrate의 비(比)는 1:9 이었으며 이를 김치의 0.3% 첨가(添加)시켜 숙성(熟成)시킨 결과(結果) 산도(酸度), pH, 산미(酸味) 및 종합적(綜合的)인 맛에 의하여 평가된 가식기간(可食期間)을 배(倍)로 연장(延長)시킬 수 있었다. 또 pH 조정제첨가(調整劑添加)로 바람직한 색상(色相)을 유지시킴은 물론 vitamin C의 함량과 유산균(乳酸菌)의 생육(生育)에 있어서도 양호(良好)한 결과(結果)를 나타내었다.

• Journal of Microbiology and Biotechnology
• /
• 제24권2호
• /
• pp.245-253
• /
• 2014

A fibrinolytic enzyme was produced by an edible mushroom of Pleurotus ostreatus using submerged culture fermentation. The enzyme was purified from the culture supernatant by applying a combination of freeze-thaw treatment, ammonium sulfate precipitation, hydrophobic interaction, and gel filtration chromatographies. The enzyme was purified by a 147-fold, with a yield of 7.54%. The molecular masses of the enzyme an determined by gel filtration and SDS-PAGE were 13.6 and 18.2 kDa, respectively. The isoelectric point of the enzyme was 8.52. It hydrolyzed fibrinogen by cleaving the ${\alpha}$ and ${\beta}$ chains of fibrinogen followed by the ${\gamma}$ chains, and also activated plasminogen into plasmin. The enzyme was optimally active at $45^{\circ}C$ and pH 7.4. The enzyme activity was completely inhibited by EDTA, whereas protease inhibitors of TPCK, SBTI, PMSF, aprotinin and pepstatin showed no inhibition on its activity. The partial amino acid sequences of the enzyme as determined by Q-TOF2 were ATFVGCSATR, GGTLIHESSHFTR, and YTTWFGTFVTSR. These sequences showed a high degree of homology with those of metallo-endopeptidases from P. ostreatus and Armillaria mellea. The purified enzyme can also be applied as a natural agent for oral fibrinolytic therapy or prevention of thrombosis.

• 한국생활과학회지
• /
• 제23권3호
• /
• pp.467-481
• /
• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 유기물자원화
• /
• 제13권2호
• /
• pp.91-97
• /
• 2005

본 연구는 종이 다른 여러 가지 미생물을 사용하여 음식물쓰레기 침출수의 악취저감 효과를 가지는 균주를 선별하고자 실시하였다. 침출수에 전배양한 해수미세조류인 Spirulina plantensis 와 Chlorella vulgaris, 효모 Saccharomyces cerevisae와 세균인 Bacillus cereus를 각각 10% 주입하여 총 10일간 배양하였다. 72시간 주기로 pH와 염도, 관능검사를 시행한 결과, pH는 초기에 3.5~4.0 값을 보였으나 시일이 경과함에 따라 4.9~7.4 수준까지 증가하였고, 염도는 Chlorella vulgaris와 Spirulina platensis는 급격히 낮아졌다. 관능평가를 통한 악취시험 결과 광합성 미세조류인 Chlorella vulgaris가 발효 종료일인 10일째 거의 취기를 느낄 수 없는 악취도 1을 나타내어 악취제어에 효과가 있는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권3호
• /
• pp.330-341
• /
• 2014

Andropogon gayanus is an important grass due to its high biomass production, drought tolerance and favorable growth on low fertility acidic soils. Currently, there is little research on the impact of growth stage on the nutritional quality or the degree of $CH_4$ production that may arise from this forage during ruminal fermentation. The objectives of this study were to determine the effects of regrowth stage of A. gayanus on its chemical composition, in vitro production of gas and CH4, as well as in vitro dry matter (DM) digestibility when grown under tropical Brazilian conditions and conserved as hay or as silage. The nutritional value of A. gayanus grass declined with increasing maturity; however digestible DM yield linearly increased. After 112 d of regrowth, A. gayanus produced higher quality silage (higher lactate and lower pH and butyrate content) and higher DM yield. However, the low levels of crude protein at this time would make protein supplementation a necessity for proper rumen fermentation. No differences in $CH_4$ kinetic parameters were found with advancing maturity or preservation method (hay or silage).

• 공업화학
• /
• 제19권2호
• /
• pp.179-184
• /
• 2008

숙신산은 식품, 의약, 화장품 등의 생산에서 중요한 화학물질로 부각되고 있으며, 향후 많은 분야에 사용될 가능성이 큰 원료물질이다. 일반적인 화학합성법과는 달리, 바이오매스와 환경 친화적 생물공정에 의해 생산되는 숙신산은 주로 염의 형태로 존재하므로 무기이온 제거를 위한 후속공정으로 전기투석공정이 반드시 필요하다. 전기투석 공정의 최적화를 위해 전압, 농도, pH 등의 인자 중에서 반응변수(response)인 탈염도 및 에너지 소비량에 영향을 주는 인자 선정 및 그 중요도 분석을 실험계획법을 이용하여 수행하였다. 2 수준 3인자 완전 요인 설계표에 의거하여 실험을 수행하였고, 실험결과의 미니탭 분석을 통해 전압이 가장 중요도가 큰 인자임을 알았다. 또한, 반응변수 최적화 도구를 이용하여 반응변수의 목표 값을 만족시키는 인자의 최적 조합을 찾고자 하였다. 한편, 전하를 띄지 않는 발효잔류물이 탈염에 미치는 영향을 조사하기 위해 농축 발효 옥수수 침출물, 이스트 추출액, 덱스트로즈 등의 함량에 따른 숙신산염의 탈염도 변화를 고찰하였다.

• 한국식품과학회지
• /
• 제35권3호
• /
• pp.455-460
• /
• 2003

된장의 생산성 증대 및 부가가치를 높이기 위한 방안으로 된장의 갈변을 억제하기 위해 0.25%와 0.5% citric acid와 phytic acid를 첨가하여 된장을 제조하고 이들 유기산이 색도와 품질특성에 미치는 영향을 알아보았다. 이를 위해 $30^{\circ}C$에서 80일간 저장하면서 pH, 산도, 아미노태 질소, 효소활성, 색, 갈변억제율, 미생물수를 측정하였고 관능검사도 실시하였다. Citric acid와 phytic acid 첨가농도와 발효기간이 증가함에 따라 산도와 갈변억제율은 더욱 증가하였고, pH, 아미노태 질소 및 효소활성은 더욱 저하되었다. 총균, 효모 및 젖산균수는 pH 저하의 영향을 받지 않았다. 관능검사결과, panel들은 갈색 정도의 차이만을 유의적으로 인식하였고 향, 구수한 맛, 신맛, 기호도는 유의성이 인정되지 못하였다. 한편 0.25% 첨가시는 갈변은 억제되면서 품질특성뿐 아니라 관능적 특성도 대조구와 유사하였다. 이와 같은 사실로부터 citric acid와 phytic acid는 새로운 된장의 갈변억제제로 활용할 수 있을 것으로 사료되었다.

• Preventive Nutrition and Food Science
• /
• 제8권1호
• /
• pp.54-60
• /
• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권7호
• /
• pp.966-976
• /
• 2019

Objective: The methane mitigating potential of various plant-based polyphenol sources is known, but effects of combinations have rarely been tested. The aim of the present study was to determine whether binary and 3-way combinations of such phenol sources affect ruminal fermentation less, similar or more intensively than separate applications. Methods: The extracts used were from Acacia mearnsii bark (acacia), Vitis vinifera (grape) seed, Camellia sinensis leaves (green tea), Uncaria gambir leaves (gambier), Vaccinium macrocarpon berries (cranberry), Fagopyrum esculentum seed (buckwheat), and Ginkgo biloba leaves (ginkgo). All extracts were tested using the Hohenheim gas test. This was done alone at 5% of dry matter (DM). Acacia was also combined with all other single extracts at 5% of DM each, and with two other phenol sources (all possible combinations) at 2.5%+2.5% of DM. Results: Methane formation was reduced by 7% to 9% by acacia, grape seed and green tea and, in addition, by most extract combinations with acacia. Grape seed and green tea alone and in combination with acacia also reduced methane proportion of total gas to the same degree. The extracts of buckwheat and gingko were poor in phenols and promoted ruminal fermentation. All treatments except green tea alone lowered ammonia concentration by up to 23%, and the binary combinations were more effective as acacia alone. With three extracts, linear effects were found with total gas and methane formation, while with ammonia and other traits linear effects were rare. Conclusion: The study identified methane and ammonia mitigating potential of various phenolic plant extracts and showed a number of additive and some non-linear effects of combinations of extracts. Further studies, especially in live animals, should concentrate on combinations of extracts from grape seed, green tea leaves Land acacia bark and determine the ideal dosages of such combinations for the purpose of methane mitigation.