• 미생물학회지
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• 제7권4호
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• pp.159-166
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• 1969

It is necessry to develop and strengthen the activity of enzymic source which in low applied for maggerley brewing as an amylolytic and proteolytic starter, recently in this country the active and strong enzymic starter is required for the better brewing and to substitute another starch material for the present wheat flour. In this study, manufacturing method the strong enzymic source have been developed and established with use of raw wheat bran plus fungal strains of Rhizopus sp. and Aspergillus usamii the culture of starter. The results on experimental the activities of enzymic sources (stater) are as following ; 1. Method of making the enzymic source (starter) is to cultivate the strains of Asperguillus orzyae, Asp. kawachii, Asp usamii and Rhizopus sp. in the acid treated raw or heatboiled wheat bran. 2. The saccharogenic pwoer (S.P.) of enzymic source which consisted of raw bran plus fungi and cultured in it is generally stronger than those of heat-boiled bran plus fungi, the strongest power was shown in the culture of Rhizopus plus raw bran, and the next other is in mixture of Asp.usamii and Rhizopus on raw wheat bran. 3. The most strong alpha amylase activity was expressed in the plot of Asp.oryzae on heat-boiled wheat bran, the next was in the culture of Rhizopus nad Aspergillus usamii on raw wheatbran. 4. The most vigourous acidic proteinase activity was expressed in the micture of raw bran plus Asp. usamii and Rhizopus those were independentlu cu;tured before mixing for neutral proteinase activity, it was shown in the mixed culture of Asp. usamii and Rhizopus on raw wheat bran, the msot active alkaline proteinase activity of enzymic source was found in the plot of raw bran material. 5. For poly-preptidase activity in pH 6.5 it is found that the culture of Rhizopus and Asp.usamii on raw bran was most active among them of enzymic sources. 6. Generally, it is concluded that culture of fungi on acid treated raw wheat bran is stronger in its activity than those of heat boiled wheat bran, especially the culture of Rhizopus nad Asp.usamii on raw bran exhibited the most vigorous and non-polarized activity for all aspects, so it is considered to be most desirable enzymic stater in Korean Maggerley brewing and this would be able to substitute brewing material for the present wheat flour because of its strong and wide hand activity of amylolytic and proteolytic action.

• 한국식품조리과학회지
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• 제17권3호
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• pp.224-228
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• 2001

김치를 첨가한 발효소세지의 숙성기간에 따른 pH 및 미생물학적 변화를 관찰하여 김치첨가가 발효소세지의 미생물학적 특성에 미치는 영향을 검토하였다. 상업용 starter culture 첨가소세지의 pH는 초기에 5.69였으나 점점 감소되어 5.01에 이르렀고, 김치 첨가량이 증가할수록 pH는 감소되어 fresh kimchi 10, 20%와 powder kimchi 2%좌 4% 첨가 소세지는 초기에 pH가 5.4부근이었으나 저장함에 따라 4.87까지 감소하였다. 미생물의 변화는 starter culture 첨가소세지는 초기의 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가 소세지보다 $10^{7}$ cfu/g 수준으로 낮았으나 숙성기간 중 급격하게 증가하여 $10^{10}$cfu/g 수준에 이르렀다. 김치첨가소세지는 초기부터 숙성기간 동안 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가로 인해 초기에 $10^{9}$cfu/g 수준으로 약간 높았으나 숙성기간 중 완만하게 증가하여 $10^{10}$cfu/g 수준에 이르러 발효하는 동안 미생물학적 안정성을 보였다.

• 한국식품과학회지
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• 제14권1호
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• pp.57-62
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• 1982

맥아당화액과 탈지유의 단독 및 혼합배지에 젖산균을 배양시켜 적응성 여부를 보고, 시제품(試製品)을 관능검사로 비교 검토하여 그 결과를 아래와 같이 요약하였다. 1. 맥아당화액의 당도가 $10^{\circ}Bx$일 때 유산균의 생육이 가장 좋았다. 2. 맥아당화액에 효묘추출물(0.5%), sodium citrate(0.08%)를 첨가하여 젖산균을 배양한 결과 산도의 증가가 현저하게 나타났다. 3. 맥아당액에서 배양적성이 좋은 젖산균주들은 L. acidophilus, L. plantarum, L. lactis, L. bulgaricus-S. thermophilus 등 이였으며 그중에서 L. lactis가 가장 우수하였다. 4. L. lactis의 단독 starter와 L. lactis+S. diacetilactis를 혼합한 starter를 제조하여 활력을 비교하였을 때 L. lactis의 starter가 비교적 높았으나 관능적인 면에서는 L. lactis+S. diacetilactis의 혼합 starter가 좋았다. 5. 배지를 탈지유, 맥아당액, 탈지유+맥아당액(1 : 1)으로 구분하여 유산균을 배양하면서 시간에 대한 pH 및 산도, 균수측정을 한 결과, pH에서의 변화는 탈지유가 제일 높았고, 탈지유+맥아당액의 경우는 맥아당액과 흡사하였다. 산도와 균수에서는 맥아당액이 가장 열등하였으며, 탈지유+맥아당액은 탈지유배지만을 사용한 경우와 별 차이가 없었다. 6. 시제품(試製品)을 관능검사를 통하여 비교하였을 때 탈지유와 탈지유+맥아당액배지를 사용한 것(발효유타입)사이에는 큰 차이가 없었으나$(P{\leqq}0.05)$, 맥아당액(유산균음료타입)의 경우는 열등하였다. 그러나, 맥아당액의 유산균음료 시제품(試製品)과 시중의 유산균음료와 비교하였을 때 관능적인 차이는 없었다.

• 한국축산식품학회지
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• 제29권4호
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• pp.437-444
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• 2009

GABA 생성 젖산균으로 선발한 Lactobacillus acidophilus RMK567 균주를 멸균한 50 L의 MRS broth가 들어 있는 fermenter에 접종하여 40oC의 발효온도에서 24시간 배양 하였다. L. acidophilus RMK567 생균수는 $10.04{\pm}0.13$ Log CFU/mL이었으며, 이때 5.16시간의 유도기(L)를 거쳐 2.203시간의 세대시간(g)으로 증식하였으며, 생장률상수(k)는 0.454세대/h 이었다. 50 L의 MRS 배양액으로부터 회수한 cell paste의 총 중량은 487 g, 수분함량은 40.5%이었으며, 생균수는 12.48 Log CFU/g 이었다. Cell paste에 glycerol, glucose 및 polydextrose 등의 동결보호제를 첨가하여 $-45^{\circ}C$에서 deep frozen하고 84 mtorr의 진공 하에서 3시간 동결건조하여 총 408 g의 FD cell powder를 생산하였다. FD cell powder에 Streptococcus thermophilus를 혼합한 FD starter cultures의 수분함량은 4.25%, 3.90%, 및 4.08%이었으며, 생균수는 각각 12.42(FDA-GY), 12.60(FDB-GG)과 12.91(FDC-GP) Log CFU/g이었다. 모든 FD starter cultures는 $-18^{\circ}C$ 저장 초기부터 급속히 사멸하여 3.24% 이하의 생존률을 보였다. 각 동결보호제 처리구 간의 생균수 차이는 유의성을 보이지 않았으나, 저장기간에 따른 유의성은 p<0.01 수준에서 관찰되었다. 원유를 기초로 하는 요구르트 조제액에 MSG의 농도를 0.02%, 0.04% 및 0.05%을 첨가하고, FD starter culture로 배양한 요구르트의 GABA 함량은 각각 $155.16{\pm}8.53$ ppm, $243.82{\pm}4.27$ ppm 및 $198.64{\pm}23.46$ ppm 이었다. 이 결과는 L. acidophilus RMK567의 FD starter culture가 동결건조 공정에 의하여 GABA 생성력이 감소하지 않았으며, GABA 함량이 높은 요구르트 제조에 유용하다는 사실을 보여주는 것이었다.

• 한국식품영양과학회지
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• 제45권6호
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• pp.880-888
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• 2016

고추장 재료(잡곡, 죽염)와 종균을 이용하여 제조된 고추장은 일반적인 고추장에 비해 수분 함량, pH, 산도, 색도는 특별한 차이를 보이지 않았다. 모든 고추장 시료는 발효기간이 지남에 따라 수분 함량은 증가하고 pH는 감소하였으며, 산도, 아미노태 질소는 증가하였다. 잡곡과 죽염, 유산균이 들어간 혼합균주 스타터 고추장(MG-BS-ABL)은 6주간 발효되었을 때 아미노태 질소, 유리아미노산의 양이 다른 고추장에 비해 유의적으로 많은 것으로 나타났다(P<0.05). 또한, 관능평가에서 외관, 향기, 맛, 전반적인 기호도가 모두 다른 고추장에 비해 높은 점수를 나타내었다. 이상의 결과로 MG-BS-ABL군은 일반적인 고추장과 유사한 고추장의 품질 특성을 나타내었으며, 아미노태 질소, 유리아미노산의 함량이 높아 관능평가에서도 높은 점수를 얻은 것으로 생각된다. 이 결과는 아마도 기장에 함유된 높은 단백질의 함유량과 죽염의 미네랄 조성, Aspergillus oryzae, Bacillus subtilis와 Lactobacillus plantarum의 혼합균주 메주의 발효에 의한 것으로 생각한다.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• 한국축산식품학회지
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• 제43권5호
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• pp.877-888
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• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• 한국미생물·생명공학회지
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• 제23권6호
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• pp.633-640
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• 1995

As a result of screening the medicinal herbs which selectively control human intestinal microflora, water extract of Akebia quinata Decaisne was proved to have a strong inhibitory activity against the growth of Clostridium pefringens, a major harmful intestinal bacterium. The anti-bacte-rial activity was stable under the thermal treatment at 100$\circ$C for 120 min and in a range of pH 1 to 11. In addition, the water extract of Akebia quinata Decaisne showed the antibacterial activities against five different strains of Clostridia including C. perfringens. On the contrary, the extract did not inhibit the growths of Bifidobacterium, Lactobacillus, Escherichia coli, Enterococcus faecalis. The extract, however, suppressed markedly the growth of Bacteroides fragilis and Staphylococcus aureus in vitro. Alike in the mixed culture inoculated with human feces as starter, in vivo tests using rats showed that the extract tends to increase the numbers of Bifidobacteria and Lactobacilli in the intestinal microflora of rats, whereas those of Clostridia were attenuated.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2003년도 추계학술대회
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• pp.335-343
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• 2003

In the electrode fabrication of unit cell, it was ascertained that electrochemical characteristics were greatly increased with 90 wt.% of BP-20, 5 wt.% of Super P and 5 wt.% of mixed binder [P(VdF-co-HFP) : PVP =7 : 3] The self-discharge of unit cell showed that diffusion process was controlled by the ion concentration difference of initial electrolyte due to the characteristics of Electric Double Layer Capacitor (EDLC) charged by ion adsorption in the beginning, but this by current leakage through the double-layer at the electrode/electrolyte interface had a minor effect and voltages of curves were remained constant regardless of electrode material. The electrochemical characteristics of 2.3 V/3,000 F grade EDLC were as follows: 0.35 m of DC-ESR (100 A discharge), 0.14 mof AC-ESR (AC amplitude 100 mV), 2.80 Wh/kg (3.73 Wh/L) of energy density and 4.64 kW /kg (6.19 kW/L) of power density. Power output was compatible with electric vehicle applications, uninterrupted power supply and engine starter, in due consideration of Ragone relations.