• 한국수산과학회지
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• 제55권6호
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• pp.808-816
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• 2022

This study was conducted with a view toward enhancing the industrial utilization of a male sailfin sandfish Arctoscopus japonicus based on its application in the preparation of Sik-hae, a Korean traditional fermented fishery product prepared using hard-boiled rice and enzymatic malt sprouts. As an alternative to rice and malt sprouts, we evaluated the utility of rice Koji for Sik-hae fermentation by investigating the physicochemical changes that occur during fermentation. The sailfin sand fish Sik-hae fermented with 10% or 20% rice Koji was found to show similar fermentation characteristics to the control fermentation with 20% hard-boiled rice and 4% malt sprouts, with respect to acid production, texture profile, and the softening of bones during the entire fermentation period. In particular, compared with the control, the addition of 10% rice Koji reduced the dehydration of Sik-hae and increased the content of free amino acids, which contributed to preventing a marked reduction in pH during fermentation. Accordingly, 10% rice Koji is proposed as a viable alternative enzymatic agent for the preparation of Sik-hae, which can contribute enhancing the desired properties of this traditional food product.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.116-116
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• 2018

Bioconversion, the enzymatic process by microorganism on organic precursor to desired products. The natural extract is converted into a form that can be easily absorbed into the skin, while scaling up of to higher quantity is possible. Selection of naturally processed raw material rather than chemically processed is preferred. Therefore, fermentation was carried out by mixing Rubus coreanus Miquel, soybean, Zanthoxylum schinifolium as bioconverting materials, the possibility of inflammation, whitening material were checked. In this study, useful microorganisms were isolated from various salted fish, and 16S rDNA sequence was analyzed to confirm their genetic characteristics. Combining the three natural materials using bioconversion technology to study their activity before and after fermentation. To evaluate the antioxidant activity and the active ingredient content the DPPH radical scavenging activity and the total polyphenol content were examined. Raw 264.7 cells were used to evaluate MTT assay, NO and $TNF-{\alpha}$ production inhibitory activity. Also, to evaluate the whitening activity, tyrosinase inhibitory activity and melanin formation inhibitory activity were measured using B16F10 cells. In total 34 strains were obtained from various salted fish. The effective strains useful for the bioconversion process, showed that DPPH radical scavenging ability and polyphenol content were increased in the two kinds of microbial treatment groups compared to the untreated group. 16S rDNA sequencing analysis of the strains showed excellent in Pediococcus pentosaceus B1 in comparison. An increase of up-to 156% in anti-oxidative activity and 141% in polyphenol content was observed after bioconversion. In addition, after mixed fermentation the toxidty of Raw 264.7 and B16F10 cells tended to decrease and a significant increase was observed in anti-inflammatory activity as well. Also, tyrosinase activity and melanin significantly. synthesis decreased significantly.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1728-1735
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• 2008

The present study was conducted with four ruminally canulated Holstein cows to observe the effects of monensin or fish oil on diet fermentation and production of conjugated linoleic acids (CLAs) in the rumen when fed diets supplemented with soybean oil and sodium bicarbonate. Cows of the control treatment were fed a basal diet (CON) consisting of 60% commercial concentrate and 40% chopped rye grass hay. Cows of other treatments were fed the same diet as CON, but the concentrate was supplemented with 7% of soybean oil and 0.5% of sodium bicarbonate (SO-B), SO-B supplemented with monensin (30 ppm, SO-BM) or concentrate supplemented with 6.3% of soybean oil, 0.5% of sodium-bicarbonate, 30 ppm of monensin and 0.7% of fish oil (SO-BMF). Dry matter (DM) intake of the cows was significantly (p<0.011) reduced by feeding the SO-BMF diet compared to the other diets which did not differ in DM intake. Whole tract digestibility of major dietary components was significantly (p<0.004-0.027) higher for SO-BMF than the other supplement-containing diets. Dietary supplements did not clearly affect rumen pH and ammonia concentrations compared to the CON diet. Significantly reduced (p<0.05) total VFA concentration was obtained by the addition of fish oil to the diet (SO-BMF) compared to other diets. No differences, however, were obtained in major VFA proportions as well as in total VFA between the supplemented diets. The SO-BM diet increased (p<0.01-0.05) the concentrations of trans-11 $C_{18:1}$ and linoleic acid in rumen fluid. Total CLA concentration was also increased by the feeding of SO-B and SO-BM diets during early fermentation times (up to 3 h) post-feeding. Cis-9, trans-11 CLA concentration in rumen fluid was highest (p<0.05) for SO-B up to 1 h while the highest (p<0.01) value for SO-BM occurred at 3 h post-feeding. An increased trans-10, cis-12 CLA concentration was obtained from the SO-B and SO-BM diets at 1 and 3 h post feeding compared to the other diets. Supplementation of oils with monensin and sodium bicarbonate increased (p<0.05) the proportions of $C_{18:1}$ and CLA in the plasma of cows, but the effect of monensin and/or fish oil was limited to trans-10, cis-12 CLA.

• 한국식품과학회지
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• 제34권4호
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• pp.666-672
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• 2002

속성 어간장을 제조하기 위해 동결된 멸치를 분쇄, 가열 및 여과하여 Protease로 가수분해한 후 코지, 식염을 가한 것을 시료A로 하고 여기에 젖산, 솔비톨, 에칠알콜을 가한 것을 시료B로 하여 $30^{\circ}C$에서 35일간 발효하면서 1주일 간격으로 분취해서 성분변화, 세균 flora 및 관능검사를 행한 결과는 다음과 같다. pH와 TMAO는 발효기간이 경과됨에 따라 감소하였고 TMA와 VBN은 증가하였다. 분리균의 세균 flora 는 Lactobacillus sp.가 A,B시료에서 각각 $70{\sim}71%$ Bacillus sp.가 $13{\sim}18%$로 이 두종이 우점종이였다. 총 유리아미노산은 A시료에서 발효 28일째 9.731 mg/100g 중 alanine, tyrosine, valine, methionine 순으로 총 유리아미노산의 38%, B시료에서는 5,559 mg 중 glutamic acid, lysine, histidine, leucine 순으로 40% 검출되었다. 총 비휘발성 유기산은 A,B시료에서 발효 28일째 각각 4,295, 4,075 mg/100g 으로 양 시료 모두 lactic acid가 76%로 가장 높았고 그 다음으로 propionic acid, acetic acid 순이였다. 핵산관련물질은 A,B시료에서 발효 28일째 각각 54, 51 mg/100g 중 hypoxantine이 각각 93, 96%, inosine이 7.2, 4.0%였다. 관능검사 결과는 맛, 냄새, 색택 등으로 보아 발효 28일째가 가장 우수하였다.

• 한국수산과학회지
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• 제49권2호
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• pp.101-108
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• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• BMB Reports
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• 제40권1호
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• pp.22-28
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• 2007

MyoD, expressed in skeletal muscle lineages of vertebrate embryo, is one of muscle-specific basic helix-loop-helix (bHLH) transcription factors, which plays a key role in the determination and differentiation of all skeletal muscle lineages. In this study, a cDNA of grass carp MyoD was cloned and characterized from total RNA of grass carp embryos by RT-PCR. The full-length cDNA of grass carp MyoD is 1597 bp. The cDNA sequence analysis reveals an open reading frame of 825 bp coding for a protein of 275 amino acids, which includes a bHLH domain composed of basic domain (1-84th amino acids) and HLH domain (98-142th amino acids), without signal peptide. Then the MyoD cDNA of grass carp was cloned to yeast expression vector pPICZ$\alpha$A and transformed into P. pastoris GS115 strain, the recombinant MyoD protein with a molecular weight of about 31KD was obtained after inducing for 2d with 0.5% methanol in pH 8.0 BMGY medium, and the maximum yield was about 250 mg/L in shaking-flask fermentation. The results were expected to benefit for further studies on the crystal structure and physiological function of fish MyoD.

• 한국수산과학회지
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• 제54권5호
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• pp.617-623
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• 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.

• 한국미생물·생명공학회지
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• 제30권4호
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• pp.415-419
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• 2002

본 연구는 배추김치 제조시 김치의 단백질원인 젓갈 대신 치즈를 첨가하였을 때 김치의 발효적, 이화학적 및 관능적 품질 특성을 조사하였다. 젓갈이 첨가된 대조구와 치즈가 첨가된 김치 모두 담근 후 2일까지 빠른 속도로 미생물이 증식되었으나, 담근 후 3일부터는 치즈 첨가 김치가 대조군 김치에 비하여 높은 생균수를 보였으며, 치즈 첨가량이 많을수록 더욱 더 높았다 pH는 대조구와 치즈 첨가 김치 모두 담근 후 하루동안 일시적으로 약간 상승하다가 2일째부터 급격히 저하되어 3일째에는 pH4.33-4.18로 가장 맛있다고 일반적으로 평가되는 김치의 pH 범위를 보였으며, 치즈 첨가량이 많을수록 pH가 다소 낮은 경향이었다. 발효속도는 대체로 치즈 첨가량이 많을수록 빨랐으며 특히 발효 3일 이후에는 7% 치즈 첨가군이 발효속도가 가장 빨랐다. 일반성분을 분석한 결과 치즈를 첨가한 시험구에서는 수분이 대조구보다 다소 낮게 나타났고 조단백질과 조지방이 다소 높은 경향을 보였다. 담근 후 3일 된 김치의 관능검사를 실시한 결과 젓갈을 넣은 대조구 김치보다 치즈를 3%, 5% 첨가한 김치가 외관, 향미, 질감, 맛 등 관능에서 대체적으로 좋은 점수를 받았다

• 한국식품저장유통학회지
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• 제15권1호
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• pp.139-143
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• 2008

김치의 맛을 증진시키기 위하여 젓갈 대신에 된장을 첨가하여 김치의 품질 특성을 개선하고자 하였다. 김치 제조원료에 된장을 첨가하여 김치를 제조한 후 28일간 $10^{\circ}C$에서 숙성시키면서 김치의 이화학적, 미생물학적 변화 그리고 기호성을 검사하였다. 된장 첨가량의 증가에 따른 pH 변화는 전 발효 기간 동안 된장 첨가구는 대조구에 비해 다소 낮은 경향을 나타내었다. 산도의 변화는 발효 초기 유사하였으며, 발효가 진행될수록 대조구에 비해 된장 첨가 김치의 산도의 변화가 완만한 증가 현상을 나타내 pH 변화와 유사하였다. 유산균수와 총균수는 대조구, 첨가구 모두 대조구에 비해 성장이 억제되었다. 색도는 대조구에 비해 된장 첨가구 모두 백색두 적색도, 황색도가 감소하였다. 관능적 특성은 대조구에 비해 된장 5% 첨가 김치가 맛은 물론, 풍미, 색상, 종합적 기호도가 유의적으로 높게 나타났다. 이상의 결과로 미루어보아 된장을 첨가 김치 제조가 가능할 것으로 판단되었다.

• Applied Biological Chemistry
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• 제29권2호
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• pp.130-137
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• 1986

대두(大豆)대신에 어분(魚粉)을 이용(利用)하여 간장을 만들기 위하여 어분(魚粉)과 보리의 배합비(配合比)를 달리하여 코오지를 만들고 이것으로 간장을 담그어 효소역가(酵素力價) 및 화학성분(化學成分) 변화(變化)등을 분석(分析)하고 관능검사(官能檢査)를 하였다. 제국중(製麴中) 시간(時間)이 지남에 따라 수분함량(水分含量)은 전반적(全般的)으로 김서(減少)하였고, 환원당함량(還元糖含量)은 12시간(時間)까지 증가(增加) 하다가 그 후(後) 약간 감소(減少)하고 36시간(時間) 이후(以後)에는 별다른 변화가 없었다. 그리고 전질소(全窒素)의 함량(含量)은 모든 구(區)에서 계속 증가(增加)하였데 어분(魚粉)의 배합량(配合量)이 많을수록 함량(含量)이 높았다. 제국중(製麴中) 효소역가(酵素力價)의 변화(變化)는 amylase와 protease가 다같이 $36{\sim}48$시간(時間)까지 급격히 증가(增加)하였으나 그 이후(以後)에는 큰 변화(變化)가 없었는데 여러가지 시험구중(試驗區中) 어분(魚粉)과 보리의 배합비(配合比)가 10 : 16인 구(區)에서 후기(後期)의 효소역가(酵素力價)가 가장 높았다. 숙성중(熟成中) 환원당(還元糖)은 50일(日)경까지 증가(增加)하다가 그 이후(以後)에는 별 변화(變化)가 없었는데 amylase의 활성(活性)이 높은 구(區)에서 환원당(還元糖)의 함량(含量)도 높았다. 그리고 전질소(全窒素)와 아미노태(態) 질소(窒素)도 숙성중(熟成中) 계속 증가(增加)하였는데 protease의 활성(活性)이 큰 구(區)에서 이들의 함량(含量)이 다같이 높았고 총산(總酸)은 70일(日)경까지 증가(增加)하다가 이후(以後) 별 변화(變化)가 없었다. 숙성(熟成)된 간장을 가열(加熱)처리 했을 때 흡광도(吸光度)는 시간(時間)이 지남에 따라 직선적(直線的)으로 증가(增加)하였는데 그 증가율(增加率)은 보리의 배합비(配合比)가 큰 구(區) 일수록 비교적 높았다. 관능검사(官能檢査)에서 색(色)은 어분(魚粉)과 보리의 배합비(配合比)가 10 : 5인 구(區)가 가장 진하고 10 : 13, 10 : 16인 구(區) 순(順)으로 비교적 엷었으며 향기(香氣)는 10 : 10인 구(區)가 가장 우수하였고, 맛은 10 : 5인 구(區)가 가장 좋았으나 10 : 13, 10 : 16, 10 : 18 구(區)와 유의차(有意差)를 인정할 수 없었고 희석액의 경우는 10 : 16구(區)가 우수하였다. 이러한 결과(結果)로 보아 어분(魚粉)을 이용(利用)하여 비교적 질(質)이 좋은 간장을 만들 수 있었으며 코오지 제조시(製造時) 어분(魚粉)과 보리의 배합비(配合比)는 $10\;:\;13{\sim}16$이 적당(適當)하였다.