• 한국버섯학회지
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• 제2권3호
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• pp.157-162
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• 2004

이 실험의 목적은 침엽수(Paraserianthes falcataria)와 활엽수(Shoreasp) 골목에서 두 개의 Ganoderma lucidum 균주의 자실체 발생과 성장을 연구하고 자실체의 organic germanium 과 crude ganoderic acid 함량을 측정하기 위함이다. 두 개의 Ganaderma lucidum중 하나는 인도네시아 본지에서 분리한 것이고 또 다른 하나는 Fungi Perfecti, USA에서 구입한 것을 사용하였다. 일반적으로 활엽수에서 생성된 자실체의 농도가 침엽수에서 자란 것보다 훨씬 높다. 두 종류의 골목 모두에서 상업용 균주에서 생산된 자실체의 organic germanium 농도가 인도네시아의 균주에서 생산된 자실체의 organic germanium 농도보다 높았다. 이에 반하여 버섯 자실체의 crude ganoderic acid 농도는 두 개의 균주로부터 생산된 자실체에서 거의 같은 농도를 보였다. 인도네시아 균주는 상업용 분리균주와 비교했을 때 생산된 자실체의 총 organic germanium과 총 crude ganoderic acid의 생산성이 높았다.

• KSBB Journal
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• 제29권2호
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• pp.118-123
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• 2014

It was confirmed that malodor connected with an air-conditioner in an automobile is caused by microbial volatile organic compounds (MVOCs) produced by microorganisms getting into an air-conditioner when it is operating. Chemicals such as hydrogen sulfide, dimethyl sulfide, nbutyric acid, n-valeric acid, iso-valeric acid, n-octanol and toluene were detected above the odor threshold inside the automobile. The characteristics of a funky odor in the air blown into the automobile were due to detected sulfur compounds (hydrogen sulfide and dimethyl sulfide). Dimethyl sulfide was produced by microorganisms such as Aspergillus versicolor, Methylobacterium aquaticum, Herbaspirillum sp. and Acidovorax sp. In addition, the characteristics of a sour odor in the air blown into the automobile were due to detected organic acids (n-butyric acid, n-valeric acid and iso-valeric acid). N-valeric acid and iso-valeric acid were generated from Aspergillus versicolor, while iso-valeric acid was produced by Methylobacterium aquaticum. In addition, the odor intensity of the air blown into the automobile was affected by the concentration of detected sulfur compounds and organic acids. On the other hand, it is estimated that chemicals such as hydrogen sulfide, n-octanol and n-butyric acid detected in the air blown into the automobile were produced by non-identified species of microorganisms.

• 한국연초학회지
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• 제22권2호
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• pp.107-113
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• 2000

This study was carried out to investigate the changes in composition of the non-volatile organic acid, fatty acid and polyphenolic compounds during air-curing in burley tobacco leaves, and the effect of curing methods on the contents in air-cured leaves. The air-cured variety, (Nicotiana tabacum cv KB108) was normally grown at the Chonju tobacco experiment station in 1998. Plants designated for the each curing methods were harvested on the same date, and the ripe leaves for primed curing were harvested at the tenth leaf position from the top on the stalk. The major compounds of non-volatile organic acid and fatty acid were malic, citric, oxalic, palmitic, and linolenic acid. The concentrations of malic acid, unsaturated fatty acids, chlorogenic acid and rutin in cured leaves were remarkably decreased during curing, while citric acid was increased. The changes of these compounds showed the similar pattern during both primed and stalk curing. In connection with curing methods, the contents of malic, linoleic and linolenic acid were higher in excessive cured leaves than those in primed cured or stalk cured leaves, while the content of citric acid was lower in excessive cured leaves than that in primed cured or stalk cured leaves.

• 한국식품조리과학회지
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• 제7권1호
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Journal of Microbiology and Biotechnology
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• 제14권6호
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• pp.1324-1326
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• 2004

In previous studies, we isolated an isogenic LPS mutant of Bradyrhizobium japonicum 61A101C, which was completely devoid of O-polysaccharide and had altered cell surface characteristics. Subsequently, the mutated gene was identified, cloned, and used to complement the LPS mutant strain JS314 to restore the phenotype. Since it has been reported that in Escherichia coli LPS O-polysaccharide is involved in resistance to an organic acid such as acetic acid under low pH (Barna et al., Molecular Microbiology 43: 629-640, 2002), we compared the organic acid resistance of the three B. japonicum strains; wild-type 61A101C, the LPS mutant JS314, and the complemented strain to determine whether the role of O-polysaccharide in the resistance to organic acid could be generalized. Growth of all three strains was inhibited by the presence of 3 mM acetic acid under acidic condition (pH 5.5). To our surprise, however, in the presence of 2 mM acetic acid, wild-type and the complemented strains did not grow while the $LPS^-$ mutant showed a significant growth. Therefore, unlike in E. coli, the lack of O­polysaccharide of LPS appears to render B. japonicum more resistant to organic acid.

• 유기물자원화
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• 제17권4호
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• pp.59-65
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• 2009

돼지의 장 및 분변에서 분리한 14종의 유산균으로부터 항세균 활성물질을 분석하였다. 각 균주의 세포배양액을 대상으로 여러 종류의 단백질 분해효소와 열, 알칼리 처리 등을 수행한 후 활성도를 조사한 결과, 효소 및 열처리 시료에서는 활성도가 유지되었으나, 1M의 NaOH로 중화 처리한 시료에서는 활성도가 사라짐에 따라, 항세균 활성물질이 단백질성이라기보다 유기산일 가능성이 큰 것으로 나타났다. Sep-pak $C_{18}$ Cartridges을 이용한 음이온 추출실험과 Bio-LC system을 이용한 high performance anion exchange chromatography를 실시하여 물질을 정제한 결과, 주요 활성물질로 옥살산, 구연산, 젖산 및 초산 등, 4종류의 유기산이 검출되었다. 이중 젖산은 각 균주에 따라 전체 유기산의 54~77%를 차지하는 것으로 나타나 유기산 중에서도 일차적인 항세균 활성물질일 것으로 추정된다.

• 한국식품과학회지
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• 제37권6호
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• pp.922-927
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• 2005

한국산 사과의 유기산 분포를 조사하기 위하여 경기도 수원, 강원도 원주, 충남 예산, 경북대구 그리고 전북 정주에서 1997년 가을에 수확한 쓰가루, 후지, 홍옥, 신흥 품종의 완숙과일을 재료로 하여 적정산도, HPLC에 의한 유기산총량과 개별 유기산 그리고 효소법에 따라 L-malic acid를 분석, 고찰하였다. 사과의 적정산도는 172-527mg%으로, HPLC에 의한 유기산 총량 260-739mg%보다 낮았지만 두 값 사이에는 분명한 상관관계가 인정되었다. 품종별 유기산총량은 홍옥 630.80mg%, 신흥의 471.04mg%, 후지 403.80mg% 그리고 쓰가루 364.23mg%의 순으로 품종에 따라 뚜렷한 함량차이를 보였으며 같은 품종이라도 재배지역에 따른 함량차이가 있었다. 유기산 분포는 malic acid 251.01-666.56mg%, quinic acid 7.2-21.49mg%, succinic acid 0-35.37mg%, citric acid 1.81-15.73mg% 그리고 fumaric acid 0.008-0.076mg%이었고 maleic acid는 검출되지 않았다. 구성비율로 보면 malic acid가 94.768%로 가장 많았고, 다음은 quinic acid 2.256%, succinic acid 1.785%, citric acid 1.186%, fumaric acid 0.006% 순이었다. HPLC로 측정한 DL-malic acid 함량에 대한 효소법에 의한 L-malic acid 함량 비율은 평균 1.00(0.98-1.02)으로 그 차이는 무시할 정도로서 품종이나 산지에 따른 차이는 없었다.

• Journal of Nutrition and Health
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• 제11권3호
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• pp.21-24
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• 1978

나무딸기의 화학적 성분의 조성(組成)을 알기 위하여 유리 아미노산은 아미노산 자동분석계, 유기산은 GC 유리당은 ppC를 통하여 분석 조하여 다음과 같은 결론(結論)을 얻었다. 1. 유리아미노산은 18종(種) 발견되었으며 특히 lysine의 함량(含量)이 많았다. 필수(必須)아미노산을 고르게 함유하여 타 과실에 비하여 좋은 아미노산 조성(組成)을 이루고 있다. 2. 유기산은 citric acid, tartaric acid, maleic acid, fumaric acid가 발견 되어졌으며 일반적으로 그 함량은 적었다. 3. 당은 glucose, fructose, mannose, maltose lactose등을 함유하고 있다.

• 한국축산식품학회지
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• 제29권4호
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

• Asian Journal of Atmospheric Environment
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• 제3권1호
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• pp.42-51
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• 2009

Saturated n-dicarboxylic acids ($C_2-C_7$, $C_9$), unsaturated dicarboxylic acids (maleic, fumaric, phthalic acid), ketocarboxylic acids (pyruvic, glyoxylic acid), and dicarbonyls (glyoxal, methylglyoxal) were determined in size-segregated samples with a high-volume Andersen air sampler at a suburban site in Saitama, Japan, May 12-17 and July 24-27, 2007 and January 22-31, 2008. The seasonal average concentrations of these detected organic acids were 670 $ng/m^3$, accounting for about 4.4-5.7% (C/C) of water-soluble organic carbon (WSOC) and 2.3-3.6% (C/C) of organic carbon (OC). The most abundant species of dicarboxylic acids was oxalic acid, followed by malonic, phthalic, or succinic acids. Glyoxylic acid and methyglyoxal were most abundant ketocarboxylic acid and dicarbonyl, respectively. Seasonal differences, size-segregated concentrations, and the correlations of these acids with ambient temperatures, oxidants, elemental carbon (EC), OC, WSOC, and ionic components were also discussed in terms of their corresponding sources and possible secondary formation pathways. The results suggested that photochemical reactions contributed more to the formation of particulate organic acids in Saitama suburban areas than did direct emissions from anthropogenic and natural sources. However, direct emissions of vehicles were also important sources of several organic acids in particles, such as phthalic and adipic acids, especially in winter.