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燒酒酵毋에 關한 硏究(第一報) : 湖南地方의 소주료에서 分離한 燒酒酵母에 對해서
南宮 熙 全北大學校 1964 論文集 Vol.6 No.-
About 45 strains Soju yeasts were isolated from fermenting mashes in Soju-brewing factories of Honam district with a view of obtaining yeasts highly suited for Soju-brewing their morphological and physiological charateristics were investigated. All strains had their sporulating ability because of short preservation. About half the number strains of them isolated seemed to be belonged to the species, saccharomyces cerevisiae, however, the rest belonged to the species,pichia fermantans. These strains were classified into 4 groups from the viewpoint of practical use. The strains belonging to group Ⅰ and Ⅱ were bottom fermentable strains, and group Ⅰ had characteristics suitable for Soju-brewing. But, those of group Ⅱ were unsuitable ones, which could be devided into three sub-groups based on their abnormal characteristics, namely slow velocity of fermentation, low tolerance to alcohol and to acid and production of unsuitable flavor. The strains belonging to group Ⅲ and Ⅳ were top fermentable strains, while those of group Ⅲ were suitable for brewing. Group Ⅳ strains were unsuitable for brewing and could be devided into three sub-groups by the same way as adapted in classifying group Ⅱ. It was found that top fermentable strains could be regarded as inadepuate for practical use, and most of them were inferrior in velocity of fermentation in brewing. It was evident that most strains isolated from mashed in Soju-brewing had high tolerance to alcohol, especially to acid and had superiority in velocity of fermentation compared with the Sake yeast isolated from seed mashes in Nada district.
남궁희 한국농화학회 1975 Applied Biological Chemistry (Appl Biol Chem) Vol.18 No.4
In order to investigate the compositional change oil composts during the growing of cultivated mushroom (Agaricus bisporus), composts and mushrooms during the period of filling to ending under commercial conditions were subjected to chemical analyses. The results are summarized as follows and the mechanism of composting for mushroom cultivation was proposed. 1) The temperature change of growing bed and room was observed and the yield of mushroom for each cropping time was recorded to get 15.6kg/㎡ in total crops. 2) Composts after filling showed pH 8.2 which dropped to 6.4 after casing and continued so up to ending. 3) On the dry weight basis of composts, crude ash increased whereas total nitrogen, ether extract and crude fibre decreased gradually to bring about the lowering of organic matter. 4) Total nitrogen of composts decreased gradually ar,d more insoluble nitrogen was lost than soluble nitrogen. The C/N ratio of composts was initially 21 which was gradually lowered to 16. 5) The losses of α -cellulose, pentosan and lignin in composts were 87%, 75%, and 60%, respectively, in which a-cellulose decreased markedly after casing. 6) Free reducing sugars of composts increased continuously. Gradually increased free amino acids till second cropping decreased again thereafter. Composts at the filling stage contained alanine, glutamic acid, glycine and serine in which glycine decreased markedly whereas proline increased remarkably upon mushroom cultivation. 7) Among minerals of composts, phosphorus and zinc tended to decrease, potassium and copper tended to increase anti sodium showed no marked change. 8) In comparison of mushrooms from different cropping time with respect to proximate composition, minerals, free reducing sugars and amino acids, no marked difference was observed. However, a little higher values were observed in crude fat, free reducing sugars and sodium content for early crops and in free amino acids and phosphorus content for late crops. Twelve free amino acids including alanine, serine, threonine, and glutamic acid were detected in the cultivated mushroom. 9) According to above experimental results, it was possible to support the mechanism of compositing that the formation of ammonia and decomposition of carbohydrates by mesophiles are followed by protein biosynthesis, formation of microbial bodies and nitrogen-rich lignin humus complex by thermophiles, thus supplying necessary nutrients for mushroom growth, along with residual carbohydrates.
南宮熙 전북대학교 농업과학기술연구소 1974 農大論文集 Vol.5 No.-
In the cultivation of Pleurotus ostreatus (Jacpuin) Saccardo on rice straw medium, the effect of the composition of the medium on the growth of mycelium and fruit-body of Pleurotus ostreatus (Jacpuin) Saccardo was investigated. The results are summarized as follows : 1. Although the time required for sterilizing the media varied with the content of the vessel and quantities of medium, the sterilizing for 60 minutes was found as optimum. The optimum content of water was 66% 2. The rate of growth of mycelium was considerably increased by the addition of oak saw dust and horse faeces by 10 %, respectively, to rice straw medium. 3. The yield of fruit·body was more or less increased by the addition of rice and wheat bran by10 %, respectively, to rice straw medium contained 10% poplar saw dust.