• 한국미생물·생명공학회지
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• 제10권1호
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• pp.9-14
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• 1982

유산균의 동결보존에 있어서 활성변화를 시험하고, 유산균을 종균으로 사용하는 생산공장등 에서 종균의 활성이 감소되지 않고 장기간 보존할 수 있는 방법을 검토하였다. 10% 환원탈지유 10$m\ell$에 전배양한 시험균액을 1 백금이 접종하여 냉장고의 동결고에 4개월간 저장하면서 starter로서의 활성을 측정하기 위하여 융해후 1대와 융해후 2대로 구분하였다. 양결란주를 적온에서 48시간 배양한 것을 융해후 1대로 하고 이것을 10% 멸균환원탈지유 10$m\ell$에 계대배양한 것을 융해후 2대로 하였다. 본실험의 결과 다음과 같은 결과를 얻었다. 1. L. casei는 동결보존에 대하여 매우 안정하며 동결 120일간의 생균수와 산도에 있어서, 각각 99.88%, 98.93%의 활성을 유지하였다. 2. L. casei의 융해후 2대의 동결난수를 발효유의 mother starter로 사용하여 culture starer, seed starter를 제조한 결과 동결 120일째의 것도 충분한 활성도를 나타내었다. 3. L. bulgaricus는 동결기간의 경과에 따라 생균수보다 산생성력의 감소현상이 크게 나타났으나 융해후 2차에는 회복되어, 120일째의 산도가 96.20%를 유지하였다. 4. Str. lactis의 융해후 2대는 동결 120일째에 생균수와 산도가 대조균에 비하여 99.50%, 96.63%를 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권9호
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• pp.1294-1299
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• 2002

The study aimed to evaluate the influence of molasses in ensiling cassava and Gliricidia tops, common crop residues in the farming systems of Vietnam. Four levels of sugarcane molasses: 0, 30, 60 and 90 kg per tonne of fresh material, and two storage periods (2 and 4 months) for each of the two plant species: Cassava (Manihot esculenta, Crantz) and Gliricidia (Gliricidia sepium, Jacq.) were allocated in a 4${\times}$2 factorial completely randomized block design with 3 replicates. A total of 48 plastic bags, each one containing 10 kg herbage were used. Based on the colour, smell and mold appearance, all the silages were considered to be acceptable but with more spoiled silages with higher levels of additives. DM of herbages (25.8% and 22.4% in cassava and Gliricidia tops, respectively) were not changed during ensiling and the molasses additive had no significant effect on the silage DM. Contents of CP and NDF in the cassava tops silage decreased significantly with increased level of molasses and storage period, respectively. The mean pH values of non-molasses silages were 4.39 in cassava tops and 4.60 in Gliricidia tops. Increased additive levels significantly reduced silage pH in Gliricidia (p<0.01) but not in cassava tops silage (p=0.10). Longer storage period significantly reduced pH in both silages. The water soluble carbohydrate (WSC) concentrations of cassava tops and Gliricidia tops were reduced by 90 and 80%, respectively, after ensiling. Molasses addition increased significantly the silage WSC concentrations. HCN contents in the fresh cassava and Gliricidia tops were reduced by 68 and 43%, respectively, after 2 months ensiling, and were continuously reduced during storage. A reduction of 25% and 42% in the tannin content of fresh cassava and Gliricidia tops, respectively was found after ensiling. Storage time and molasses additive had little affect on the tannin content. Silage lactic acid concentrations were around 1,0% of DM in cassava and 1.7% of DM in Gliricidia top silages, and no effect of molasses additive and storage time was found. It is concluded that cassava and Gliricidia tops residues can be preserved successfully by ensiling, and only low levels of molasses additive are needed to improve silage fermentation.

• 한국식품영양과학회지
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• 제36권2호
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• pp.216-221
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• 2007

원부재료에 부착된 미생물을 김치제조 전에 오존 및 방사선 조사를 실시하여 미생물을 감균시키고 위생화된 재료로 김치를 제조하였을 때의 미생물학적, 화학적 및 관능적 변화를 측정하였다. 대조군 맛김치의 미생물 변화는 총균수의 경우, 저장기간이 증가할수록 빠른 속도로 증가한 후 저장 10일 이후부터는 서서히 감소하였다. 그러나 오존 및 방사선 처리군의 경우에서는 대조군에 비하여 서서히 증가하는 경향이었다. 젖산균수의 경우에는 대조군은 오존 및 방사선 처리군에 비하여 다소 낮은 변화를 보이는 것으로 나타났다. 효모 및 곰팡이수의 변화는 대조군이 가장 높은 균수를 저장기간 내내 유지하였으나 오존 및 방사선 처리군은 대조군보다 낮은 균수를 보였으며 그 변화는 3 kGy와 5 kGy가 가장 적은 것으로 나타났다. pH 및 산도의 변화에서도 대조군은 빠른 속도로 변화되었으나 오존 및 방사선 처리군의 경우는 서서히 변화되었으며 오존 및 방사선 처리군 중에서는 3 kGy와 5 kGy 처리군이 가장 변화가 적었다. 저장기간에 따른 관능검사 결과는 발효가 진행됨에 따라 대조군은 빠른 품질변화를 보였지만 오존 및 방사선 처리군은 발효의 진행이 서서히 일어나 품질 유지기간을 연장시키는 것으로 나타났다.

• 한국식생활문화학회지
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• 제7권3호
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• pp.259-270
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• 1992

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정 중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그 후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그 후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5mg%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.277-284
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• 1998

This experiment was carried out to study the effects of lactic acid bacteria (LAB) inoculation and addition of cell wall degrading enzymes on the fermentation characteristics and chemical compositions of Italian ryegrass silage. An inoculant LAB with or without a cell wall degrading enzyme of Acremoniumcellulase (A), or Meicellulase (M) or a mixture of both (AM), was applied to 1 kg of fresh Italian ryegrass sample. The treatments were control untreated, LAB-treated (application rate $10^5$ cfu/g fresh sample), LAB+A 0.005%, LAB + A 0.01%, LAB+A 0.02%, LAB + M 0.005%, LAB + M 0.01%, LAB + M 0.02%, LAB+AM 0.005%, LAB + AM 0.01% and LAB+AM 0.02%. The sample was ensiled into 2-L vinyl bottle silo, with 9 silages of each treatment were made (a total of 99 silages). Three silages of each treatment were incubated at 20, 30 and $40{^{\circ}C}$ for an approximately 2-months storage period. All silages were well preserved as evidenced by their low pH values (3.79-4.20) and high lactic acid concentrations (7.71-11.34% DM). The fermentation quality and chemical composition of the control untreated and the LAB-treated silages were similar, except that for volatile basic nitrogen (VBN) content was lower (p < 0.05) in the LAB-treated silages. LAB + cellulase treatments improved the fermentation quality of silages by decreasing (p < 0.01) pH values and increasing (p<0.01) lactic acid concentrations, in all of cellulase types and incubation temperatures. Increasing amount of cellulase addition resulted in further decrease (p < 0.01) of pH value and increases (p < 0.01) of lactic acid and residual water soluble carbohydrate (WSC) concentrations. LAB + cellulase treatments reduced (p<0.01) NDF, ADF, hemicellulose and cellulose contents of silages compared with both the control untreated and LAB-treated silages. LAB + cellulase treatments did not affect the silage digestibility due to fact of in vitro dry matter digestibility (IVDMD) was similar in all silages. The silages treated with cellulase A resulted in a better fermentation quality and a higher rate of cell wall reduction losses than those of the silages treated with cellulases M and AM. Incubation temperature of $30{^{\circ}C}$ seemed to be more suitable for the fermentation of Italian ryegrass silages than those of 20 and $40{^{\circ}C}$.

• 청정기술
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• 제23권4호
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• pp.401-407
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• 2017

본 연구에서 아카시아꽃잎을 기질로 미백효과와 항산화효과가 우수한 천연물질을 생산하는 플라스크 발효법을 개발하였다. 아카시아꽃잎 추출액은 tyrosinase 활성을 저해하지 않은 반면, 2년 전통발효액과 2년 전통발효액을 접종한 아카시아꽃잎 플라스크 발효액은 tyrosinase 활성을 저해하였다. 아카시아꽃잎 플라스크 발효농축액 10% 포함된 용액의 tyrosinase 활성 저해율은 40%였고 농축액 함량이 증가할수록 저해율도 증가하였다. 양성대조군인 알부틴($20mg\;mL^{-1}$)과 코직산($80{\mu}g\;mL^{-1}$)의 tyrosinase 활성 저해율은 각각 90%와 58%였다. 이는 플라스크 발효농축액 40%가 포함된 용액의 미백성능이 코직산($80{\mu}g\;mL^{-1}$)의 성능과 비슷함을 보여준다. 농축액이 20% 포함된 용액의 항산화활성은 56%였고 농도가 증가할수록 용액의 항산화활성도 점차 증가하여 농축액이 60% 포함된 용액의 항산화활성은 98%였다. 이는 항산화효과가 우수한 비타민 C 수용액($10mg\;mL^{-1}$)과 동일한 항산화능력이다. 모든 농도의 발효농축용액에서 95% 이상의 세포생존율을 나타내어 발효액은 독성이 없는 것으로 판명되었다. 실온에 보관된 아카시아꽃잎 발효상등액은 pH와 당도 변화가 없었고 분리, 변색, 및 변취 등의 관능적 성상의 변화가 없는 안정한 상태를 유지하였다. 본 결과는 아카시아꽃잎 플라스크 발효액이 안전하고 미백 및 항산화효과가 뛰어나 미백화장품 원료로 사용가능함을 보여준다. 이는 본 연구를 통하여 아카시아꽃잎 발효기간을 획기적으로 단축시킨 배양방법이 개발되었음을 시사한다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

• 한국식품조리과학회지
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• 제18권2호
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• pp.179-184
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• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• 동아시아식생활학회지
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• 제20권6호
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.