• 한국미생물·생명공학회지
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• 제39권1호
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• pp.43-48
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• 2011

인천광역시 강화군에서 재배된 시판 효모의 종류를 달리한 캠벨 얼리 포도 발효주 5종류를 사용하여 전통 제조방법에 따른 캠벨 얼리 포도 발효주의 이화학적 및 관능적 특성을 비교하였다. 15일간의 발효과정 중 매일 시료를 채취하여 pH를 측정한 결과 pH는 3.0~3.3으로 큰 변화가 없었다. 산도는 0.4~0.9%로 유지되었으며, 당도는 발효주의 초기당이 24 Brix에서 발효 종료 시 6~7 Brix로 감소하였고, 알코올 함량은 발효 종료 시 13.2~14.4%로 나타났다. 특히, 발효 종료시 EC-1118의 알코올 함량이 다른 효모들에 비해서 많이 생성되었다. 그러므로 이화학적 특성을 비교해 볼 때 효모 EC-1118이 알코올 생성 능력이 뛰어나므로 산업화에도 적합하리라고 본다. 색도분석 결과 L값은 black과 white 사이의 다양한 값이 나타났고, a값은 red 계열에 가깝게 나타났으며, b값은 blue와 yellow 사이의 다양한 값이 나타났다. 폴리페놀 함량은 1000 ppm 전후로 나타났으며, 관능평가결과 전체적인 기호도는 효모 EC-1118이 가장 높았으며, Fermivin은 색을 제외한 나머지 기호도에서 전체적으로 가장 낮은 기호도를 보였다. 관능적 특성을 비교했을 때 색상, 향, 맛, 목넘김, 후미, 종합적 기호도 등 모든 부분에서 효모 EC-1118이 가장 높은 평가를 받았다. 위와 같은 연구결과로 볼 때 이화학적 특성과 관능적 특성에서 효모 EC-1118이 캠벨얼리 포도주에 가장 적합한 효모인 것으로 판단된다. 이러한 결과가 포도주 산업과 연계된다면 더 좋은 제품이 나올 것으로 생각된다.

• 한국조리학회지
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• 제17권3호
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• pp.162-171
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• 2011

본 연구에서는 전통 제조방법에 따라 제조한 캠벨 얼리 백포도주의 이화학적 및 관능적 특성을 비교하였다. 발효시 모든 캠벨 얼리 백포도주의 pH는 3.2~3.5 범위안에 있었다. 전통적인 제조된 캠벨 얼리 백포도주의 산도는 0.2~0.9%로 유지되었다. 발효 종료 시 당도는 6~8 Brix로 감소하였고, 알코올 함량은 13.2~14.4%로 나타났다. 캠벨 얼리 백포도주는 색상, 향, 맛, 목넘김, 후미, 종합적 가호도 등에서 높은 관능평가 점수를 받았다. 이는 캠벨 얼리 포도가 발효에 적합한 풍부한 당성분을 가지고 있어 잘 발효되기 때문이며, 효모 K1-V1116을 첨가하여 가장 적합한 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제27권1호
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• pp.130-140
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• 2017

It is vital to understand the changing characteristics of interphase microbial communities and interspecies synergism during the fermentation of Chinese liquors. In this study, microbial communities in the three indispensable phases (pit mud, zaopei, and huangshui) of Luzhou-flavored liquor manufacturing pits and their shifts during cellars use were first investigated by polyphasic culture-independent approaches. The archaeal and eubacterial communities in the three phases were quantitatively assessed by combined phospholipid ether lipids/phospholipid fatty acid analysis and fluorescence in situ hybridization. In addition, qualitative information regarding the microbial community was analyzed by PCR-denaturing gradient gel electrophoresis. Results suggested that the interphase microbial community profiles were quite different, and the proportions of specific microbial groups evolved gradually. Anaerobic bacteria and gram-positive bacteria were dominant and their numbers were higher in pit mud ($10^9$ cells/g) than in huangshui ($10^7$ cells/ml) and zaopei ($10^7$ cells/g). Hydrogenotrophic methanogenic archaea were the dominant archaea, and their proportions were virtually unchanged in pit mud (around 65%), whereas they first increased and then decreased in zaopei (59%-82%-47%) and increased with pit age in huangshui (82%-92%). Interactions between microbial communities, especially between eubacteria and methanogens, played a key role in the formation of favorable niches for liquor fermentation. Furthermore, daqu (an essential saccharifying and fermentative agent) and metabolic regulation parameters greatly affected the microbial community.

• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.920-924
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• 2007

Two experiments were carried out on a laboratory scale. The first involved a study of the effect of green tea on characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB). FJLB was treated with 50 g/L of green tea products as follows: new shoot powder (FJLB+N), leaf powder (FJLB+L), commercial powder (FJLB+P), sterilized new shoot powder (FJLB+SN), sterilized leaf powder (FJLB+SL) or sterilized commercial powder (FJLB+SP). FJLB without any additive was also prepared (Untreated FJLB). After incubation, the number of microorganisms in FJLB were studied. Subsequently, these FJLB were applied at 10 ml/kg to chopped rhodesgrass to study their effects on fermentation. Compared with untreated FJLB, the addition of green tea increased (p<0.05) lactic acid bacteria (LAB) and also aerobic bacteria counts in FJLB. At 60 d of ensiling, all the FJLB treated silages were well preserved, pH and butyric acid content were lower (p<0.001) and lactic acid was higher (p<0.001) than that of the control. Lactic acid content was significantly higher (p<0.001) with treated FJLB than with untreated FJLB. FJLB treated with sterilized green tea decreased (p<0.001) the pH and the lactic acid content was higher (p<0.001) than that in the unsterilized green tea silages.

• Asian-Australasian Journal of Animal Sciences
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• 제33권3호
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• 유기물자원화
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• 제11권4호
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• pp.114-119
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• 2003

본 연구는 남은 음식물의 사료화를 목적으로 Lactobacillus acidophilus와 Saccharomyces cerevisiae를 이용하여 남은 음식물을 발효시켜 고품질의 생균사료를 생산하기 위하여 실시하였다. 액상으로 충분히 마쇄시킨 남은 음식물 시료에 공기주입량을 0v.v.m 0rpm, 0.25v.v.m 100rpm, 0.5v.v.m 200rpm과 1v.v.m 500rpm으로 다르게 조절하여 $30^{\circ}C$에서 발효시킨 결과 0.5v.v.m 200rpm의 조건에서 생균수가 $4.5{\times}10^9CFU/m{\ell}$로 가장 높은 것으로 나타났다. 또한 공기주입량을 조절함으로써 최종 발효물의 pH를 조절할 수 있었고 사료로서의 기호성에 알맞고 보존성도 좋은 4-5의 pH범위를 얻을 수 있었다.

• 한국수산과학회지
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• 제45권3호
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• pp.238-245
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• 2012

In this study, the molecular structures of tet(M) and tet(G) carried by tetracycline (Tc) resistant bacteria in intestinal microflora from the imported ornamental fish were characterized and compared with each other depend on the imported countries. Of the total isolates, approximately 8.9% of the Ent-lac+(lactose fermentative bacteria on coliform media) Tc resistant isolates in fish from three different countries, Singapore, Taiwan and Brazil, were appeared to contain tet(M). Three representative isolates of different countries, Aeromonas spp. JSM-1 (Singapore), JTM-1 (Taiwan) and JBM-1 (Brazil), were isolated and analyzed the molecular structures of tet(M) gene. Interestingly, partial sequence of tet(M) genes (1099 bp) in JBM-1 (Brazil) showed 99.5% homology with the tet(M) found in the Vibrio spp. RV16 isolate, obtained from marine fish in Korea and known to carry Tn1545 parent type of tet(M). In contrast, tet(M) gene in JSM-1 and JTM-1 showed mosaic structure of Tn1545 and Tn916, and 100% homology with each other. It may suggest the presence of various characteristics in terms of tet(M) gene structure. The determined sequence of the tet(G) from Aeromonas spp. JSG-1 and JBG-1 isolated from Singapore and Indonesia ornamental fish respectively showed similar nucleotide sequence homology but revealed a few nucleotide changes in comparison with the sequence of the prototype tet(G) gene (S52437 in GenBank).

• Journal of Ginseng Research
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• 제42권1호
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

• 유기물자원화
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• 제20권4호
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• pp.86-96
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• 2012

탄소원으로 자당을 공급한 합성폐수에 비해 상대적으로 발생수소량은 (7.56 mg $H_2/g$ COD) 적었지만 음식물쓰레기를 기질로 이용한 혐기적 발효공정에서 발생된 가스는 3.47 mg $H_2/g$ COD의 수소생성율을 나타내었다. 자당 합성폐수와 음식물쓰레기의 경우, 각각 8.01, 3.73의 B/A비를 보였으며 수소생성이 많은 경우 주요 유기산 중 Butyric acid가 많이 검출되었다. 동정분석 결과 주요 미생물 군집은 Escherichia 속, Klebsiella 속, Clostridium 속, Bacterium 속, 그리고 Enterobacter 속으로 분석되었다. Clostridium 속은 자당 합성폐수와 음식물 쓰레기 모두에서 관찰되었고 Klebsiella 속은 음식물 쓰레기의 발효과정에서 더욱 활발한 것으로 나타났다. 미생물의 분류학적 관계를 확인한 결과로 60%가 ${\gamma}-proteobacteria$이였으며 Firmicute와 Bacteria가 각각 20%를 차지하였다.

• 한국초지조사료학회지
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• 제11권1호
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• pp.60-67
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• 1991

This experiment was conducted to investigate the effects of starch addition on the fermentative quality and dry matter digestibility(DMD) of Kudzu(Puerari~ thzmbergii Bentham) silage. The herbages was ensiled by the conventional methods in small plastic silo of 7.5 liters with addition of starch of 0 %, 2 %, 4 74, 6 % and 8 %, respectivery. The samples of kudzu silage were separated into leaf and stem, and was determined the pH, organic acid and characteristics of fiber such as neutral detergent fiber(NDF), acid detergent liber(ADF) and acid detergent lignin(ADL). The DMD of leaf and stem silage were evaluated by pepsin-cellulase technique method. The energy values(tota1 digestible nutrients, TDN; digestible energy, DE; metaboliz;~bie energy. ME) were calculated by DMD. The results obtained were as follows: 1. The fiberous meterials(such as NDF, AIIF and ADL) of leaf and stem were decreased with increasing levels of starch(p