• 한국어병학회지
• /
• 제17권1호
• /
• pp.57-66
• /
• 2004

본 연구는 우리나라 주요 양식어류인 넙치, Paralichthys olivaceus를 대상으로 육상수조식 양식장 배출물 발효물의 어류 사료 첨가에 따른 혈액학적 변동에 미치는 영향을 검토하였다. 젖산균 및 효모를 사용하여 발효한 양식장 배출물의 이화학적 분석을 실시하였고, 발효물을 0.1, 0.5, 1.0 및 5.0% 농도로 8주간 투여하였다. 투여 4주째 및 8주째에 각 투여 구간별로 혈액학적 항목을 중심으로 그 차이를 확인하였다. 배출물 발효농도별 유의한 차이는 나타나지 않았지만, 분석시기에 따른 적혈구수, 혈색소 농도 및 혈색소 지수가 증가하는 경향을 나타내었으나, 주요 혈청 무기 및 유기성분은 배출 발효물 농도별로 유의한 차이는 나타나지 않았다. 또한 혈청 효소학적 조사에서는 조사시기별로 변동은 나타났지만, 동일 조사시기에서 각 구간별 유의한 차이는 나타나지 않았다. 따라서 이러한 육상 양식장 유래의 배출물 발효산물에 대한 다양한 방면의 연구가 진행되어야겠다.

• 한국수산과학회지
• /
• 제54권5호
• /
• pp.617-623
• /
• 2021

The study was conducted to investigate the dietary supplementation of citrus by-product (CBP) and CBP fermented with Bacillus subtilis (BS) or B. pumilus (BP) on growth performance, feed utilization, innate immune responses and disease resistance of Korean rockfish Sebastes schlegelii. Triplicate groups of juvenile fish (initial weight of 22.9 g) were fed one of five experimental diets which were formulated to replace a synthetic vitamin C (L-ascorbyl-2-polyphosphate, LAPP) with CBP or fermented CBP. A basal diet without LAPP and CBP was used as the control diet (Con). At the end of the 13 weeks feeding trial, growth performance, feed utilization and survival of fish fed the Con were significantly lower than those of fish fed the LAPP, CBP and fermented CBP diets. Fish fed the Con were significantly lower in lysozyme activity than fish fed LAPP, CBP and fermented CBP diets. In a challenge test against Edwardsiella tarda, cumulative mortality of fish fed LAPP, CBP and fermented CBP diets was significantly lower (20-30%) than that of the Con (60%). The findings in this study indicate that the CBP and/or fermented CBP can be a promising vitamin C source for LAPP replacement in diet for Korean rockfish.

• 한국식품영양과학회지
• /
• 제25권5호
• /
• pp.885-891
• /
• 1996

전통발효 식품인 멸치 젓갈은 영양적 특성과 우수한 기능성으로 인하여 한국적인 식단에서 매우 중요한 부분을 차지하고 있는 조미식품 중의 하나이다. 멸치젓갈은 원료와 제조 기법상에 있어서 위생학적인 안정성과 함께 개선해야 할 많은 문제점을 가지고 있다. 따라서 본 연구에서는 주로 멸치 젓갈의 숙성에 관여하는 미생물상과 미생물의 분리 방법 그리고 최종 제품의 품질향상을 위하여 추진해야 할 연구 방향 등에 대하여 고찰하였다. 멸치젓갈에 관여하는 미생물은 세균속에서는 Bacillus sp., Pseudomonas sp., Pediococus sp. 및 Micrococcus sp. 등의 균속이 우세하며, 그 외 Vibrio sp., Clostridium sp., Serratia sp., Achromobacter sp., Streptococcus sp., Brevibacterium sp., Halobacterrium sp., Flavobacterium sp., Corynebacterium sp., Acinetobacter sp., Sarcina sp.와 Staphylococcus sp. 등이, 효모균속에서는 Torulopsis sp. 및 Saccharomyces sp. 등이 분리되는 것으로 보고되었다. 젓갈 제조 공정의 과학화와 제품의 균일성을 위해서는 이러한 복합 미생물 중 우수균주를 유전자 조작으로 개량시켜 발효 및 숙성 기간의 단축과 동시에 최종제품의 품질을 향상시킨다. 그리고 품질표준화를 위해서는 유용미 생물을 탐색하여 다양한 제품 개발과 아울러 최종제품의 상품성을 유지 할 수 있는 위생학적인 관리로써 유통 안정성을 확보하여야 할 것이다.

• 식품과학과 산업
• /
• 제55권3호
• /
• pp.284-300
• /
• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• 한국식품영양과학회지
• /
• 제1권1호
• /
• pp.51-62
• /
• 1972

In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.

• 한국식품영양과학회지
• /
• 제19권1호
• /
• pp.35.2-72
• /
• 1990

N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment the changes in the contents of nitrate nitrite trimethylaminoxide(TMAO) trimethylamine(TMA) and dimethylamine(DMA) during femen-tation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy anlyzer(GC-TEA) in a commerical product. Nitrate nitrite and amines were quantitate by colorimetric methods. Level of nitrate-N were gradually decreased but nitrite-n was not detected or trace. Contents of dimethlamine(DMA) and trimethlamine were mar-kedly increased while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5,5-7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0-3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fist but much N-nitrosodimethyla-mine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo2 in the acidic condition. The identifaction of NDMA in it was confirmed by mass spectrophotometry. Nitrate decrea-sed during the fermentation of damsel fish. however nitrite was trace level and nitrosamines were not formed in its. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.

• Journal of Microbiology and Biotechnology
• /
• 제6권5호
• /
• pp.340-346
• /
• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권10호
• /
• pp.1478-1486
• /
• 2014

The present experiment was conducted to evaluate the efficacy of dietary fermented by-product of mushroom, Pleurotus ostreatus, (FBPM) as a fish meal (FM) replacer in juvenile Amur catfish, Silurus asotus. A total number of 225 fish averaging $5.7{\pm}0.1g$ ($mean{\pm}standard$ deviation) were fed one of the five experimental diets formulated to replace FM with FBPM at 0%, 5%, 10%, 20%, and 30% ($FBPM_0$, $FBPM_5$, $FBPM_{10}$, $FBPM_{20}$, and $FBPM_{30}$, respectively). At the end of eight weeks of the experiment, average weight gain (WG) of fish fed $FBPM_0$ or $FBPM_5$ were significantly higher than those of fish fed $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). However, there was no significant differences in WG among the fish fed $FBPM_0$, $FBPM_5$ or $FBPM_{10}$, and between fish fed $FBPM_{10}$ or $FBPM_{20}$, and also between those fed $FBPM_{20}$ or $FBPM_{30}$ diets. Lysozyme activity of fish fed $FBPM_0$ or $FBPM_5$ were significantly higher than those of fish fed $FBPM_{10}$, $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). The chemiluminescent response of fish fed $FBPM_5$ was significantly higher than those of fish fed $FBPM_0$, $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). Broken line regression analysis of WG suggested that the maximal dietary inclusion level for FBPM as a FM replacer could be 6.3% without any adverse effects on whole body composition and on serological characteristics. Therefore, these results may indicate that the maximal dietary inclusion level of FBPM as a FM replacer could be 6.3% in juvenile Amur catfish.

• 생명과학회지
• /
• 제29권11호
• /
• pp.1235-1240
• /
• 2019

본 연구에서는 발효어분이 넙치의 증체율에 미친 조직학적 영향을 규명하기 위하여 수입어분에 대한 발효어분의 대체비율 0, 25, 50, 75 및 100%로 사육한 넙치로부터 간 및 근육을 적출하여 광학현미경을 이용한 미세구조적 분석을 실시하였다. 그 결과, 25% 대체군에서 간중량지수가 가장 높고 간 지방함유율이 가장 낮은 점으로부터 25% 대체군의 간의 우수한 건강성이 시사되었다. 또한 근섬유의 단면적도 25% 대체군이 가장 넓게 나타나, 운동성 또한 우수한 것으로 추측되었다. 즉 간 및 근육의 우수한 건강 상태가 높은 증체율을 나타내는데 영향을 미쳤음을 알 수 있었다. 한편, 증체율이 낮은 75% 및 100% 대체군에서는 간건강 및 근섬유의 발달이 좋지 못했는데, 이는 발효어분이 일정 비율 이상 포함될 경우 넙치의 건강에 좋지 않은 영향을 미칠 수 있음이 시사되었다.

• 한국식생활문화학회지
• /
• 제15권3호
• /
• pp.225-232
• /
• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.