• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1702-1710
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• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

• 한국식생활문화학회지
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• 제22권3호
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• 분석과학
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• 제16권2호
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• pp.125-133
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• 2003

적포도주에 들어 있는 trans-resveratrol을 분석하기 위하여 본 연구에서는 Sep-Pak $C_{18}$-cartridges를 이용한 고체상 추출법의 전처리 및 LC/MS-ESI 방법과 LC/MS-APCI 방법을 사용하여 국내에서 시판되고 있는 포도주에서 trans-resveratrol의 함량을 비교 분석하였다. LC/MS-ESI 방법에 의한 trans-resveratrol 함량은 $0.06-4.31{\mu}g/mL$로 검출되었고, 회수율은 88.4-97.9%, 상대 표준편차는 0.6-4.6%로 나타났으며, 검출한계는 $0.001{\mu}g/mL$이었다. LC/MS-APCI방법의 경우 trans-resveratrol 함량은 $0.09-4.02{\mu}g/mL$가 검출되었고, 검출한계는 $0.005{\mu}g/mL$로 나타났다.

• 한국식품과학회지
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• 제46권3호
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• pp.352-357
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• 2014

수도권 거주 소비자 100명을 대상으로 전국에서 시판되는 24종의 복분자주의 소비자 기호도 조사를 실시하였다. 24개 복분자주 시료의 전반적인 기호도 평가의 분산분석을 통해 기호도 평가에 연령 및 성별간의 차이보다는 개인 간의 차이가 더 크게 작용한 것으로 나타났다. 전체 소비자 기호도 평가 결과를 바탕으로 군집분석을 실시하여 시료 간 유사한 기호도 평가를 보인 세 개의 군집으로 분류하였다. 세 개의 군집은 기호척도의 빈도수 분포와 실제 기호도 평균 점수에서 군집 간의 차이가 확인되었다. 이러한 군집 분류를 바탕으로 판별분석을 활용하여 군집의 분류가 적절한지 또한 판별함수의 예측력은 적정한지 파악하였다. 판별분석결과 분류율이 100%로 적절한 예측력을 보였고, 세 군집간의 마할라노비스거리와 추출된 요인 내에서의 분포도도 적정한 것으로 나타났다. 향후 다양한 우리술의 품질평가시스템 개발에 소비자 기호도 조사를 활용한 평가방법이 활용 가능하리라 여겨진다.

• 산업식품공학
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• 제13권4호
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• pp.302-307
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• 2009

국내 주요 복분자 산지인 고창, 정읍, 횡성, 순창산 복분자로 복분자주를 제조하여 제조 복분자주의 휘발성 향기성분 분석과 기호도 조사를 통해 산지별 차이를 파악하였다. 복분자주의 주요 향기성분으로 phenylethyl alcohol, isoamyl alcohol, diethyl succinate, isobutyl alcohol, acetic acid, octanoic acid, benzoic acid, $\alpha$-terpineol, myrtenol, pcymene-8-ol이 동정되었고 특히 적포도주에 비해 terpene류가 많이 검출되어 복분자주의 odor-active compounds를 분석하기 위해 gas-chromatography-olfactometry를 포함한 다양한 향기성분 분석 연구가 필요한 것으로 보인다. Ester류는 횡성산과 정읍산 복분자주에서 많이 검출되었고 alcohol과 acid류도 횡성산에서 가장 많은 농도를 나타내었다. Terpene류는 정읍산에서 가장 높게 나타났다. 차후 이들 시료에 대한 묘사분석을 통해 향기성분과의 상관관계 분석이 필요하리라 여겨진다. 전반적인 기호도에서는 제조복분자주에서 고창, 순창, 횡성, 정읍순으로 나타났고 특히 횡성과 정읍 시료의 경우 단맛은 약하고 신맛은 너무 강한 것으로 나타나 당산비 조절이 필요한 것으로 여겨진다.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.973-979
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• 2011

Carbonic maceration 처리는 포도주 제조 시 사과산을 감소시키는 방법으로 사과산 감소의 원인 중 미생물의 영향을 알아보고자 사과산을 감소시키고 젖산을 생성시키는 미생물을 분리, 동정한 결과Lactobacillus brevis, Lactobacillus plantarum 및 Streptococcus thermophilus의 젖산균이 존재하는 것으로 나타났다. 분리된 균들은 대부분 당에서 젖산을 생성하는 균으로 알려져 있으며 사과산을 함유한 배지에서 균의 배양 중 사과산을 이용하지 않고 젖산을 생성하는 것으로 보아 주로 당을 이용하여 젖산을 생성하는 것으로 보인다. 사과산을 이용해 젖산을 생성시키는 대표적인 malo-lactic bacteria인 Oenococcus oeni 균은 본 실험에서는 동정되지 않았다. 따라서 carbonic maceration 처리 시 사과산의 감소는 포도에 자연적으로 생육한다는 malo-lactic bacteria나 감산 관련 미생물의 영향은 크게 받지 않는 것으로 판단되며, 젖산 함량의 증가는 당을 이용하는 다양한 젖산균에 의해 생성되는 것으로 판단된다.

• Journal of Microbiology
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• 제45권6호
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• pp.521-527
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• 2007

Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physiological characteristics as well as the nucleotide sequences of the internal transcribed spacer (ITS) 1-5.8S rDNA-ITS II region. Phylogenetic analysis of the ITS I-5.8S rDNA-ITS II sequences showed that the KMBL 5774 is the closest to I. orientalis zhuan 192. Identity of the sequences of the KMBL 5774 was 99.5% with those of I. orientalis zhuan 192. The optimal pH of the media for the growth and malic acid degradation by the yeast was between 2.0 and 3.0, suggesting that the strain is an acidophile. Under the optimized conditions, the yeast could degrade 95.5% of the malic acid after 24 h of incubation at $30^{\circ}C$ in YNB media containing 2% malic acid as a sole carbon and energy source.

• 한국환경성돌연변이발암원학회지
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• 제19권1호
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• pp.56-62
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• 1999

Resveratrol (3,5,4'-trihydroxy-trans-stilbene) has been considered to be as one of major antioxidants present in grapes responsible for beneficial effects of red wine consumption on coronary heart disease. This triphenolic stilbene has been suggested as a potential cancer chemopreventive agent based on its striking inhiitory effects on diverse cellular events associated with tumor initiation, promotion, and progression. The compound has strong antioxidative and anti-inflammatory activities which amy contribute to its chemopreventive/chemoprotective properties. In the present work, we have found that resveratrol reduces viability and DNA synthesis capability of cultured human promyelocytic leukemia (HL-60) cells. Likewise, the viability of human breast cancer cell line, MCF-7 was reduced by resveratrol treatment. The growth inhibitory and antiproliferative properties of resveratrol appear to be associated with its induction of apoptotic cell death as determined by morphological and ultrastructural changes, agarose gel electrphoretic analysis of internucleosomal DNA fragmentation, and in situ terminal end-labeling of fragmented DNA (TUNEL). This compound also inhibited the phorbol ester-induced expression of cyclooxygenase-2 (COX-2) protein in immortalized human mammary epithelial MCF-10A cells. These results suggest that resveratrol has the promising cancer therapeutic/chemopreventive potential.

• 한국음향학회지
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• 제30권5호
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• pp.249-254
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• 2011

PC의 내장 사운드 카드를 이용하여 음향학 탐구학습을 수행하였다. 사운드 카드는 함수발생기와 오실로스코프에 비해 가격이 저렴하고 학생들의 접근이 용이하다는 장점이 있다. 학생들은 다양한 음향 현상에서 발생하는 소리를 사운드 카드를 이용하여 녹음하고 주파수 스펙트럼을 분석하였다. 소리굽쇠의 맥놀이, Rijke 관에서의 음의 발생, 물을 따를 때에 나는 소리 변화, 소리로 포도주잔 깨기 및 포도주 병마개를 딸 때에 발생하는 소리 등의 현상을 정량적으로 분석하면서 소리의 중첩, 공진 및 정상파에 대한 탐구를 수행하였다.