• 한국식생활문화학회지
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• 제26권5호
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• pp.521-529
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• 2011

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature ($25{\pm}1^{\circ}C$) and refrigeration temperature ($4{\pm}1^{\circ}C$). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at $4^{\circ}C$, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

• 한국식생활문화학회지
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• 제25권6호
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• 한국식생활문화학회지
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• 제15권1호
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• 농업과학연구
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• 제18권2호
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• pp.157-163
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• 1991

백색 부후균 Coriolus versicolor CV3 균주를 공시하여 laccase 생성을 위한 배양 조건을 검토하였다. 감자, 양파 또는 맥아의 추출물을 주재로 한 각종 백색 부후균용의 배지를 비교한 결과, 공시 균주의 laccase 생성은 potato-malt extract 배지에서 가장 높아서 배양 11일 후 배양액당 $1.50unit/m{\ell}$, 균체 건물 중당 119.5 unit/g 수준의 laccase 활성도에 도달하였다. potato-malt extract 배지에 각종 유기 및 무기 질소원 중 yeast extract 또는 $KNO_3$를 0.2% 첨가하였을때 laccase의 생성 수준이 높았으며, inducer로서 2.5-xylidine을 $4{\times}10^{-4}M$ 첨가한 경우 대조구에 비하여 3.1배 수준으로 laccase 생성이 유도 되었다. Laccase 생성을 위한 배양 최적 pH는 4~4.5 이었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• 한국식품영양학회지
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• 제29권5호
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• pp.698-705
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• 2016

천마의 불쾌취 개선을 위한 당화방법별 유산균 발효 결과는 3일 발효시 엿기름과 쌀누룩 이용 당화에서 총 산도가 각각 2.23, 2.33%이었으며, 생균수는 9.14 log cfu/mL와 9.27 log cfu/mL로 높았다. 발효기간이 길어짐에 따라 총 산도는 계속 높아져 3.35%까지 증가하였으나, 생균수는 3일 발효에서 가장 많았다. 아미노산 함량은 엿기름과 쌀누룩 이용 당화에서 높았고, 유리당 함량은 효소 이용 당화에서 높았으며, 그 중 glucose 함량이 가장 높았다. 천마 주성분인 gastrodin, p-HBA 등 주 성분 함량도 효소 이용 당화에서 가장 높았다. 이취성분인 p-cresol 함량이 엿기름 이용 당화에서 낮아 관능평가 결과에서도 엿기름을 이용하여 당화한 유산균 발효천마가 가장 좋은 기호도를 나타내었다.

• 생명과학회지
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• 제13권4호
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• pp.492-497
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• 2003

액체배양을 이용한 잣버섯(Lentinus lepideus KACC 50120)의 균사체 생육에 관한 결과로는 최적온도는 $25^{\circ}C$이고, 최적 pH는 5.5이었다. 공시배지중에서 최대 균사 생육을 보인 최적배지는 YMG 배지로 조사되었다. YMG 배지를 기본배지로 하여 영양 요구성 실험을 한 결과 탄소원 선발 및 최적 농도에서는 최적 탄소원은 glucose이고 최적 농도는 4.0%(w/v)이며 질소원 선발 및 최적 농도에서는 malt extract와 yeast extract를 혼합하여 사용하였을 때 최대 균사 생육을 보였고, 상기의 두가지 복합질소원을 1:1의 무게비로 혼합하여 1.5%(w/v)농도로 첨가하였을 때 균사생육이 가장 양호하였다.

• 한국균학회지
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• 제8권3호
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• pp.133-142
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• 1980

소나무(Pinus densiflora)에 기생(寄生)하는 복령(茯岺)(Poria cocos) 의 생육(生育)과 배양(培養)에 관한 성질(性質)을 조사(性質)하기 위하여 1979년(年) 5월(月) 1일(日) 부터 1980년(年) 10월(月) 30일(日)까지 연구(硏究) 결과(結果)는 다음과 같다. 1. 최적(最適) pH 는 5.0 이고 최저(最適) 3.0 에서는 성장(成長)이 부양(不良)하며 최고(不良) 7.0 이상에서는 생육(不良)되지 않았다. 2. 적온도(適溫度)는 $25{\sim}27^{\circ}C$이며, $20^{\circ}C$ 이하(以下)에서는 생육(生育)이 불량(不良)하고 $5^{\circ}C$에서는 생장(生長)하지 않았다. 3. Robbins와 Hervey(1958)의 고체배지(固體培地)에서는 malt extract(2% malt extract 에서 집락(集落)의 지름 90mm), tomato extract(8% extract 에서 집락(集落)의 지름 90mm)의 순으로 생장(生長)하였다. 4. Badcock의 방법(方法)에서는 P.D.A.+5%accelerator (집락(集落)의 지름 85mm)로 가장 좋은 생육(生育)을 하였고, 2% malt extract+5% accelerator (균사의 건량 410mg)이었으며, wood extract agar 에 5% accelerator를 첨가(添加)한 배지(培地)에서는 집락(集落)의 지름 36mm로 생육상태(生育狀態)가 불량(不良) 하였다. 5. Wood extract 첨가배지(添加培地)는 20%씩 첨가(添加)했을 때 참나무(Querous acutisssima)의 균사건량 305.3mg, 아카시아나무(Robinia pseudoacasia) 256.3mg., 오리나무(Alnus juponica) 135mg, (Pinus densiflora) 134mg., 밤나무(Meliosma myriantha) 122mg.의 성장(成長)을 나타냈다. 6. amino acid 첨가배지(添加培地)에서 는 L-aspargine 이 균사건량 44.5mg.으로 성장(成長)이 가장 양호(良好)하였고, ammonium sulfate 가 15.5mg 으로 가장 저조(低調)하였다.

• 한국균학회지
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• 제9권4호
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• pp.193-197
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• 1981

1) 인삼(人蔘)밭 토괴(土壞)중에서 nematode-destroying fungi에 속하는 6균주의 Arthrobotrys sp.와 세균주(菌株)의 Harposporium sp.를 분리(分離), 동정(同定)하였다. 2) Arthrobotrys sp.는 선충(線蟲)이 존재(存在)하는 곳에서는 포획(捕獲)기관을 형성(形成)하였으나, 선충(線蟲)이 없는 곳에서는 포획(捕獲)기관을 형성(形成)하지 않았다. 3) Arthrobotrys sp.는 nutrient agar와 malt extract agar에서 매우 잘 생장(生長)하였다.

• 대한가정학회지
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• 제19권4호
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• pp.9-15
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• 1981

damages of cotton cloth and characteristics of fabroid degradation were studied by Chaetomium globosum and Aspergillus niger which presupposed as powerful erosive fungi to cellulose fiber by means of tensile strength. The results obtained are as follows: 1. the growth(rate) of fungi in malt extract agar was superior to potato agar for two weeks. 2. Chaetomium globosum showed mostly severe damage t the cotton cloth in malt extract agar media at pH 4.5. 3. Tensile strength was reduced with time by Aspergillus niger-coenzyme and Chaetomium globosum-coenzyme reaction. In comparison with Chaetomium globosum and Aspergillus niger, the former weaken tensile strength about 15.8% and the latter enfeebled 10.0% after 124 hours. 4. after 30 days the breeding of fungi in pH 4.5 malt extract agar media, critical damage of cotton cloth was observe, I. e., 92.4% damage by chaetomium globosum and 74.9% lose by aspergillus nige respectively.