• 한국식품영양학회지
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• 제27권5호
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• pp.971-978
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• 2014

Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm ($11.33^{\circ}Bx$) and instaferm red ($10.53^{\circ}Bx$) were higher than those in La parisienne red and Song chun ($9.57^{\circ}Bx$). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at $12^{th}$ day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.

• 한국수산과학회지
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• 제30권1호
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• pp.72-78
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• 1997

패류 건제품중에 생성되는 향기성분의 주요한 전구체로 알려져 있는 환원당, 유기산 및 지방산의 거동을 살펴보기 위하여 홍합, 바지락 및 굴의 건제품 가공중의 성분조성과 함량의 변화를 조사하였다. 유리환원당의 함량은 자숙후에 큰 감소를 보였으며 홍합과 바지락의 경우에는 건조후에도 크게 감소하였다. 홍합, 바지락 및 굴 에서는 각각 8종의 유기산이 분석되었는데 함량이 높은 유기산은 succinic acid로써 총유기산량의 $74.9\%,\;67.4\%,\;38.4\%$를 차지하였고 특히 굴에서는 pyroglutamic acid의 함량이 $41.6\%$로써 가장높았다. 천일건조 및 열풍건조 후에는 succinic acid 이외의 다른 유기산들의 함량은 급격히 감소하였는데, 굴의 건제품에서는 $53.0\%$와 $44.2\%$의 큰 감소를 보인 반면 바지락의 건제품에서는 $29.0\%$와 $10.0\%$로써 비교적 감소량이 적었다. 지질 성분의 분석결과에서는 극성지질의 함량이 총지질함량의 $59.1\%,\;66.7\%,\;42.4\%$의 높은 값을 보였으며 주요 구성지방산은 C16 : 0, C16 : 1, C20 : 5, C22 : 6등이었고 폴리엔산이 각각 $40.51\%,\;48.6\%,\;48.77\%$의 높은 조성비를 나타내었다. 각 시료의 자건제품의 과산화물가는 $41.64\~86.80\;meq/kg$으로써 비교적 높았고 카아보닐가는 $15.55\~27.99\;meq/kg$으로써 났았으나 배건제품중의 카아보닐가는 $127.6\~136.5\;meq/kg$의 높은 값을 나타내었다.

• 한국식품과학회지
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• 제42권6호
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• pp.727-732
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• 2010

팽화차조 첨가량을 0, 25, 50 및 75%(w/w)로 하여 제조한 막걸리의 pH, 산도, 색도, 아미노산, 환원당, 총당 그리고 알코올 함량 변화를 조사하였다. 발효 1일 막걸리의 pH는 4.06-4.58의 범위였으나 2일에는 3.55-3.64로 급격히 감소하였다. 발효 1일을 제외한 동일한 발효일에는 팽화차조 75%가 항상 높았으며 3일 이후부터는 팽화차조 첨가량이 증가할수록 pH도 높거나 같았다(p<0.05). 산도는 2일에는 증가되어 pH가 급격히 저하된 시점과 일치하였다. 발효기간이 경과될수록 증가하는 경향을 보였다. 발효4일 이후부터는 0%가 급격히 증가되어 발효 10일 1.67%로 가장 높았다(p<0.05). 색도에서 L값은 발효1일 59.13-66.03에서 2일 64.10-71.06으로 상승하였다. 동일한 발효일에는 팽화차조 첨가량이 증가할수록 L값이 유의적으로 항상 낮았다(p<0.05). 팽화차조 함량이 높을수록 적색도는 높은 경향을 나타내 L값과는 반대였고 황색도는 낮아 L값과는 유사한 경향을 보였다. 아미노산 함량은 발효기간이 진행될수록 유의적으로 증가하였다(p<0.05). 발효 3일 이후 동일한 발효일에는 팽화차조 첨가량이 증가할수록 아미노산함량이 낮게 나타났다(p<0.05). 환원당은 발효 2일 급격히 감소하였으며(p<0.05) 4일 이후부터는 큰 차이를 보이지 않았다. 발효 8일과 9일을 제외한 동일한 발효일에는 팽화차조 75%가 가장 높았다(p<0.05). 총당은 발효 3일까지 급격히 감소하였고(p<0.05) 4일 이후부터는 큰 변화를 보이지 않아 환원당 함량과 비슷한 경향을 보여주었다. 알코올 함량은 발효 1일을 제외한 모든 발효일에서 팽화차조 첨가량이 증가할수록 높게 나타났고(p<0.05) 발효도 빠르게 진행되었다.

• Mycobiology
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• 제30권3호
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• pp.166-169
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• 2002

Protein productivity by the cellulolytic fungi, Trichoderma viride(MTCC 800), Chaetomium globosum and Aspergillus terreus was compared in co-culture and mixed culture fermentations of cashewnut bran. Co-cultures were more effective in substrate saccharification, which ranged between $85{\sim}88%$ compared to the $62{\sim}67%$ saccharification shown by the monocultures. Maximum saccharification was induced by T. viride and C. globosum co-culture resulting in the highest 34% release of reducing sugars. The maximum 16.4% biomass protein and the highest protein productivity(0.58%) were shown by T. viride and A. terreus co-culture. A. terreus performed better in co-culture in the presence of T. viride rather than with C. globosum. Among the cellulolytic enzymes, FPase(Filter Paper Cellulase) activity was significantly higher in all the co-cultures and in the mixed culture than in their respective monocultures. Mixed culture fermentation involving all the three fungi was not effective in increasing the per cent saccharification or the biomass protein content over the co-cultures.

• 동아시아식생활학회지
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• 제14권2호
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Mycobiology
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• 제35권4호
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• pp.196-204
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• 2007

The growth and bioconversion potential of selected strains growing on cassava waste substrate during solid state fermentation were assessed. Rhizopus stolonifer showed the highest and the fastest utilization of starch and cellulose in the cassava waste substrate. It showed 70% starch utilization and 81% cellulose utilization within eight days. The release of reducing sugars indicating the substrate saccharification or degradation potential of the organisms reached the highest value of 406.5 mg/g by R. stolonifer on cassava waste during the eighth day of fermentation. The protein content was gradually increased (89.4 mg/g) on the eighth day of fermentation in cassava waste by R. stolonifer. The cellulase and amylase activity is higher in R. stolonifer than A. niger and P. chrysosporium. The molecular mass of purified amylase and cellulase seemed to be 75 KDal, 85 KDal respectively.

• Applied Biological Chemistry
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• 제31권3호
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• pp.267-273
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• 1988

Transformed, hybrid strains of the yeast Saccharomyces capable of simultaneous secretion of both glucoamylase and ${\alpha}-amylase$ have been produced. These strains can carry out direct, one-step assimilation of starch with conversion efficiency greater than 93% during a 5 day growth period. One of the transformants converts 92.8% of available starch into reducing sugars in only 2 days. Glucoamylase secretion by these strains results from expression of one or more chromosomal STA genes derived from Saccharomyces diastaticus. The strains were transformed by a plasmid(pMS12) containing mouse salivary ${\alpha}-amylase$ cDNA in an expression vector containing yeast alcohol dehydrogenase promoter and a segment of yeast $2{\mu}$ plasmid. The major starch hydrolysis product produced by crude amylases found in culture broths is glucose, indicating that ${\alpha}-amylase$ and glucoamylase act cooperatively.

• 생약학회지
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• 제9권2호
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• pp.83-88
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• 1978

From phytochemical screening of the seven species of Caryophyllaceae, that is, one species of Melandrium, and Dianthus and Pseudostellaria, two species of Stellaria and Cerastium the following compounds were identified. 1) aldehyde, sugars, other reducing compounds and glycosides from the above mentioned seven species of Caryophyllaceae were identified by thin layer chromatography method and comparison of Rf values with the standard substances. 2) Saponins, steroids and terpenoids showed positive reaction with the Froth testing in all of seven plants. Five species of plant showed positive reaction with Liebermann-Buchard test. 3) Flavonoid and polyphenolic compounds were identified by the spots in TLC-test and chlorogenic acid showed the same Rf values with the standard substances. 4) The spots of alkaloid were shown at Rf=0.68 (Stellaria aquatica) and at Rf=0.71 (Pseudostellaria palibiniana) and at Rf=0.70, and 0.44 (Dianthus sinensis).

• Mycobiology
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• 제34권3호
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• pp.128-130
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• 2006

The solid waste of sago industry using cassava was fermented by Aspergillus niger, Aspergillus terreus and Rhizopus stolonifer in solid state fermentation. Cassava waste contained 52 per cent starch and 2.9 per cent protein by dry weight. The amylase activity was maintained at a high level and the highest amylase activity was observed on the $8^{th}$ day in R. stolonifer mediated fermentation. R. stolonifer was more efficient than Aspergillus niger and Aspergillus terreus in bioconverting cassava waste into fungal protein (90.24 mg/g) by saccharifying 70% starch and releasing 44.5% reducing sugars in eight days of solid state fermentation.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.179-184
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• 2003

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.