• 한국미생물·생명공학회지
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• 제27권4호
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• pp.311-319
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• 1999

Leaves of Aloe vera Linne and bloods of domestic animal were composted in a soild state fermentation reactor (SSFR) by using microbial additive including a bulking and moisture controlling agent. From solid-culture of microbial additive, 10 species of bacteria and 10 species of fungi were isolated and, their enzyme activities including amylase, carboxy methyl cellulase CMCase, lipase and protease were detected. Optimum fermentation conditions of Aloe leaves and domestic animal bloods in SSFR were obtained from the studies of response surface analysis employing microbial additive content, initial moisture content, and fermentation temperature as the independent variables. The optimum conditions for SSFR using Aloe leaves were obtained at 9.45$\pm$73%(w/w) of microbial additives, 62.73$\pm$4.54%(w/w) of initial moisture content and 55.32$\pm$3.14$^{\circ}C$ of fermentation temperature while those for SSFR using domestic animal bloods were obtained at 10.25$\pm$2.04%, 58.68$\pm$4.97% and 57.85$\pm$5.$65^{\circ}C$, respectively. Composting process in SSFR was initially proceeded through fermentation and solid materials were decomposed within 24 hours by maintaining higher moisture level, and maturing and drying steps are followed later. After the fermentation step, the concentrations of solid phase inorganic components were increased while that of organic components were decreased. Also, concentrations of total organic carbon(TOC), peptides, amino acids, polysaccharides, and low fatty acids in water extracts were increased. As fermentation in composting process depends on initial C/N ratios in water extracts of two samples were increased because of increased water-soluble TOC. From these results, it was revealed that solid state fermentation reactor using microbial additives can be used in composting process of organic wastes with broad C/N ratio.

• 한국식품영양과학회지
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• 제39권12호
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• pp.1814-1818
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• 2010

본 연구에서는 타우린 첨가 김치의 발효과정 중 화학적 특성의 변화를 조사하였다. 대조군, Taurine I, Taurine II 및 Taurine III의 환원당과 비타민 C 함량은 발효 46일 후에 0일째와 비교하여 감소하였다. 대조군에서 타우린은 검출되지 않았으며, 타우린군의 경우 타우린 함량은 타우린첨가량에 비례하였고 발효기간 동안 타우린 함량은 크게 변하지 않았다. 이러한 결과로부터 첨가한 타우린이 김치 발효 숙성 중에 영향을 받지 않음을 알 수 있었다. 아미노태 질소 함량은 Taurine III> Taurine II> Taurine I> 대조군의 순이었다. 모든 분석 항목에서 타우린 첨가가 저온에서의 김치 발효에 영향을 미치지 않은 것으로 사료된다.

• 한국조리학회지
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• 제7권1호
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• Applied Biological Chemistry
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• 제51권1호
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• pp.24-37
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• 2008

산머루 발효주 제조를 위하여 산머루에 자생하고 있는 발효력이 우수한 효모를 분리 선별하였다. 최종 선별된 균주는 산머루에서 분리한 SMR-3이 알코올 발효력이 우수하고 산도, 잔당, 유기산 함량 및 fusel oil 등의 함량이 낮아 품질면에서 다른 균주로 발효한 산머루주보다 우수하였다. SMR-3을 이용하여 산머루주 제조 최적화를 위한 반응표면 분석결과 알코올 함량이 가장 높은 배양조건으로 온도 $21.91^{\circ}C$, 당함량 $21.48^{\circ}brix$, 발효시간 14.65일의 조건에서 알코올 함량 10.61%가 예상되었고, 잔당함량은 $24.48^{\circ}C$, $12.78^{\circ}brix$, 발효시간 9.02일의 조건에서 최소값을 나타내었다. 관능평가의 결과 발효온도 $20.23^{\circ}C$, 초기당도 $25.30^{\circ}brix$, 발효시간 5.94일에서 최대값을 나타내었다. 알코올 중 ethyl alcohol이 대부분이었고, fusel oil은 거의 검출되지 않아서 산머루주의 품질이 우수한 것으로 판단된다. 각 변수에 대한 회귀식을 도출하여 인자별 산머루주의 알코올 함량, fusel oil, ethyl alcohol 함량 및 전반적인 기호도에 대한 최적 발효조건을 superimposing한 결과 발효온도 $24{\sim}28^{\circ}C$, 초기당도 $20{\sim}24^{\circ}brix$ 및 발효시간 $12{\sim}14$일의 범위로 각각 예측되었다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Journal of Microbiology and Biotechnology
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• 제12권6호
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• pp.916-920
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• 2002

This report describes a high-level expression of human alpha-2a interferon ($IFN{\alpha}-2a$) in Escherichia coli and its pilot scale purification by using a monoclonal antibody-independent chromatographic procedure that is based on anion-exchange, cation-exchange, hydrophobic interaction, and gel filtration. The recombinant E. coli produced much more $IFN{\alpha}-2a$ in a soluble form, when cultivated at low temperatures than at high-temperature fermentation. However, if the bacterial growth was taken into consideration, fermentation at $30^{\circ}C$ seemed optimal for the interferon production. By using our new protocol, we recovered approximately 160 mg of $IFN{\alpha}-2a$ with a specific activity of $3.59{\times}10^8$ IU/mg from 201 of the broth. The gel permeation chromatographic and SDS-PAGE indicated that the interferon preparation was purified to homogeneity and was of the correctly folded fast-migrating monomer.

• KSBB Journal
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• 제23권6호
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• pp.504-508
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• 2008

국내산 라이밀을 이용한 바이오에탄올 생산을 위해 저온 전처리 공정을 도입하여 에탄올 생산성을 비교하였다. 라이밀의 경우 원료 특성상 증자 공정에서 점도 문제가 발생하는데, 이를 해결하기 위해 최적 전처리 조건을 탐색하였으며 이에 따른 에탄올 생산성을 비교하였다. 저온 조건과 점도 저하 효소를 사용함으로서 점도에 따른 발효 저해 현상 해결하였고 전처리 공정에 소요되는 전처리 공정비를 절감할 수 있었다. 또한 pH 조절(pH 4.5) 후 살균 처리 없이 바로 발효가 가능함을 확인할 수 있었다. 발효 초기 총당 함량은 $48{\pm}2.0\;g/L$이었으며, 발효 72시간 이후 에탄올 생성 농도는 $67.4{\pm}1.4\;g/L$, 톤당 에탄올 생산량은 410.9 L (dry base)로 효소 무첨가구보다 에탄올 농도와 톤당 수득량이 각각 15%, 20% 이상 증가하였다. 이와 같은 결과는 기존의 에탄올생산 공정과 비교하여 전처리 공정에 소요되는 시간을 30-50% 이상 줄일 수 있으며, 저온 공정에 따른 에너지 사용 절감 및 초기 시설 투자비를 줄일 수 있어 바이오에탄올 생산을 위한 대체 원료로 충분한 가능성을 보여 주었다.

• Journal of Animal Science and Technology
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• 제62권2호
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• pp.227-238
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• 2020

Use of raw feedstuffs for livestock is limited by low digestibility. Recently, fermentation of feedstuffs has been highlighted as a new way to improve nutrient absorption through the production of organic acids using inoculated microorganisms, which can also play a probiotic role. However, standard procedures for feedstuff fermentation have not been clearly defined because the process is influenced by climatic variation, and an analytical standard for fermented feedstuffs is lacking. This study aimed to evaluate the microbiological and biochemical changes of feedstuffs during fermentation at temperatures corresponding to different seasons (10℃, 20℃, 30℃, and 40℃). We also investigated the effects of yeast, lactic acid bacteria (LAB), and Bacillus spp. on fermentation and determined the results of their interactions during fermentation. The viable cells were observed within 8 days in single-strain fermentation. However, when feedstuffs were inoculated with a culture of mixed strains, LAB were predominant at low temperatures (10℃ and 20℃), while Bacillus spp. was predominant at high temperatures (30℃ and 40℃). A significant drop in pH from 6.5 to 4.3 was observed when LAB was the dominant strain in the culture, which correlated with the concentrations of lactic acid. Slight ethanol production was detected above 20℃ regardless of the incubation temperature, suggesting active metabolism of yeast, despite this organism making up a marginal portion of the microbes in the mixed culture. These results suggested that fermentation temperature significantly affects microbiological profiles and biochemical parameters, such as pH and the lactic acid concentration, of fermented feedstuffs. Our data provide valuable information for the determination of industrial standards for fermented feedstuffs.

• 한국응용과학기술학회지
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• 제33권2호
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• pp.304-310
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• 2016

식염 5%를 첨가한 저염 오징어 젓갈을 $10^{\circ}C$에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정해 보면 발효온도 $10^{\circ}C$, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.

• 한국식품조리과학회지
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• 제13권5호
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• pp.578-584
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• 1997

저염 동치미 쥬스의 제조를 위하여 동치미의 발효 온도와 담금액의 소금농도가 동치미 쥬스의 물리화학적 특성 및 관능적 특성에 미치는 영향을 비교하여 최적 발효온도와 소금농도를 선정하고자 하였다. 동치미 담금은 무를 담금액(0.3~3.0% NaCl)과의 비율이 1:1(w/v)되게 용기에 담그고 파, 마늘, 생강을 첨가한 다음 10, 20, 3$0^{\circ}C$에서 발효하였다. 동치미의 발효속도는 온도가 높을수록 빠르게 진행되었고 소금농도의 영향은 발효온도에 따라 달랐다. 10. 2$0^{\circ}C$에서는 3.0%의 소금농도로 담근 동치미가 가장 빨리 pH 3.8에 도달하였으며 0.5%가 그 다음이었다. 그러나 3$0^{\circ}C$에서는 소금농도가 높을수록 발효속도가 느렸다. pH 3.9의 동치미 쥬스를 채점법으로 관능검사 한 결과 새콤한 내와 맛은 0.5%의 소금농도로 2$0^{\circ}C$에서 발효시킨 동치미 쥬스가 가장 높게 평가받았고 기호도 검사에서도 2$0^{\circ}C$에서 0.5% NaCl 담금액에 발효시킨 pH 3.8~4.0의 동치미 쥬스가 가장 좋은 결과를 보여주었다. 한편 2$0^{\circ}C$에서의 0.5% NaCl 보다 낮은 담금액에서는 발효가 빠르게 진행되었고 높은 탁도를 보여주었지만 0.5%의 소금농도로 담근 동치미 쥬스의 향미가 가장 적합한 것으로 나타났다.