간장 발효에 관여하는 효모에 관한 연구(제5보) : Saccharomyces rouxii T - 9 의 영양요구성(1) ; 질소원 및 무기염류의 영향에 대하여 Nutritional requirements of Saccharomyces rouxii T - 9(1) ; Influence of addition of nitrogen sources and inorganic salts

이택수,이석건 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1

These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of (NH₄)₂HPO₄ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of NaNO₃ as an inorganic salt to the media contining no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of NaNO₃ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of MgSO₄ and CaCl₂ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of MgCl₂ to the media containing 26% of NaCl.

효모첨가에 의한 고추장의 양조에 관한 연구

이택수 한국농화학회 1979 Applied Biological Chemistry (Appl Biol Chem) Vol.22 No.2

This study was conducted to establish the brewing method which would be useful for the production of Kochuzang. Kojis, which were made from various materials and microorganisms under a covered condition, were investigated and compared. Yeasts (Saccharomyces rouxii and Torulopsis versatilis) were added to Kochuzang, and the enzyme activity, microflora, chemical composition, nitrogen content, alcohol content and free sugars of Kochuzang were investigated and analysed. The results obtained are as follows: 1. Koji making (1) Glutinous rice-soybean group was superior to glutinous rice group in the saccharogenic and liquefying amylase activities of three day-Koji. (2) Protease activity (acid, neutral and alkaline) of glutinous rice-soybean Koji, which was inoculated with Aspergillzus oryzae A, was increased till the 5th day, while other groups showed maximum activity after the 3rd day. (3) The maximum cellulose activity of Aspergillus oryzae B-Koji and A-Koji was observed after the 2nd day and the 3rd day, respectively. High cellulose activity of Aspergillus oryzae B-Koji and A-Koji was respectively shown in glutinous rice group and glutinous rice-soybean group at maximum. (4) Compared with glutinous rice Koji, Mutinous rice-soybean Koji gave larger number of yeast and aerobic bacteria. 2. Kochuzang Fermentation (1) Each Kochuzang group shoved different liquefying and saccharogenic amylase activities. The highest activities were generally shown in 10 to 40 days after mashing and remarkably reduced in the last stage of aging. (2) Protease activities of each group were strong in order of acid, neutral and alkaline protease. Especially acid protease showed highest activity at the 40th to 50th day Kochuzang (3) Each group showed maximum cellulase activity in the 40th and 50th day-Kochuzang and then decreased. (4) Osmophilic yeast of yeast-added Kochuzang after one-month aging was distinctively outnumbered compared with non-yeast-added Kochuzang, but two groups were similar after two months. (5) Yeast-added group and non-added group gave almost the same number of halophilic lactic acid bacteria in Kochuzang, but the non-added group gave slightly larger number of aerobic bacteria than the yeast-added group. (6) Amino nitrogen cements in all test group were increased rapidly till the 60th day of Kochuzang aged. After that the contents were increased slowly. (7) Ethyl alcohol contents of 20day-fermented Kochuzang were high in order of Saccharomyces rouxii-added group, Torulopsis versatilis-added group, Saccharomyces rouxii and Torulopsis versatilis mixed group and non-yeast-added group. But all test group showed about 2% in ethyl alcohol content after 40days of aging. (8) Alcohol content in the 7 month-aged Kochtszattg of all test groups was high in order of ethyl alcohol, n-butyl alcohol, n-propyl alcohol and iso-propyl alcohol. Torulopsis versatilis-added group had the highest value of ethyl alcohol, n-propyl alcohol and n-butyl alcohol. (9) Reducing sugar in Kochuzang was increased after 20 days cf aging compared with the 10 days-ferment. The reducing sugar content in Saccharomyces rouxii-added group was distinctively small compared with that of other groups, decreasing after 30days of aging. (10) Rhamnose, fructose, glucose and maltose were isolated from the 10 day fermented Kochuzang. Raffinose was also found after 300 days-aged group, and fructose content was high in the 300days-aged Kochuzang. However, glucose content was smaller than that of 10days-fermented Kochuzang. (11) For the organoleptic tests of Kochuzang, taste, flavour and color of yeast-added group were superior to the non yeast-added group. Especially the complex yeast group among the yeast added groups were the best of all. Yeast-added group after 300 days of aging took higher paint in flavour test than that of non-added group. Therefore, brewing method like complex yeast added group seems to be advantageous for short time brewing Kochuzang.

탈지대두와 밀가루 코오지를 이용한 산분해간장의 양조

이택수,이명환,선성균,한은미 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.2

Soy sauce which was prepared with a mixture of cefatted soybeans and wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of 12.13∼15.76% was found after 20∼40 days fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was found at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser. Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.

간장발효덧중에 생육하는 유용효모의 역활

이택수 한국미생물학회 1972 미생물학회지 Vol.10 No.2

Serratia marcescens가 생성하는 단백질 분해효소를 연구하기 위하여 효소의 활성도를 규명한 결과는 다음과 같다. (1)단백질 분해효소의 활성은 PH6.0과 PH7.5의 두 범주에서 최대로 나타났다. (2)45$^{\circ}C$에서 효소의 활성도가 가장 높았다. 이러한 결과로 미루어 볼때 Serratia marcescens의 단밸질 분해효소는 중성 PH 범위에서 안정된 효소활성을 갖는 것으로 생각할 수 있으며 다른 효소에 비해 비교적 높은 온도에서 활성도가 더욱 좋음을 알 수 있었다. In order to study on the pigment and protease of Serratia marcescens, the correlation between protease activity and pigment formation was investigated. The results are as follows ; 1) The protease activity exhibitied two pH optima 6.0 and 7.5, respectively. 2) The optimal temeprature of proteolytic activity was 45.deg.C. With these-results, it is suggested that the proteolytic enzymes of Serratia masrecescens is stable at neutral pH range and more active at the high temeprature than lthat of otehr proteolytic enzymes.

간장발효에 관여하는 효모에 관한 연구(제1보) : 제국중에 생육하는 효모에 대하여 Isolation , identification and classification of the yeasts in the soy sauce koji

이택수,이석진 한국농화학회 1970 Applied Biological Chemistry (Appl Biol Chem) Vol.13 No.1

This experiment was carried out to investigate the yeasts for the brewing of soy sauce. The yeasts in the soy sauce koji were isolated and identified. And they were classified by coloring with the treatment of TTC(2, 3, 5 triphenyltetrazolium chloride) agar and counted. The result, obtained was as follows; a) The number of the yeasts in the Koji was increased in process of incubation time: about 97×10³ per gram of Koji incubated for 3 days, 135×10³ 4 days and 179×10³5days. b) They were classified as 53.6-71.9 per cent of TTC while yeasts for the most, 5.6-11.1 per cent of red yeasts, 6.8-19.5 per cent of red pink yeasts and 11.1-22.6 per cent of pink yeasts. c) 30 strains of yeasts were isolated from the Koji optionally, and they were identified as 6 genera and 11 species: 5 strains of Saccharomyces rouxii, 2 strains of Saccharomyces fermentati, 1 strain of Saccharomyces rosei, 6 strains of Saccharomyces rosei, 6 strains of Hansenula anomala, 1 strain of Hansenula suaveolens, 6 strains of Pichia polymorpha, 2 strains of Debaryomyces hansenii, 2 strains of Debaryomyces nicotianae, 2 strains of Torulopsis candida 2 strains of Torulopsis sake and 1 strains of Torulopsis sake and 1 strain of Candida pelliculosa. d) The yeasts belonging to Hansenula suaveolens, Hansenula anomala Candida pelliculosa, Debaryomyces nicotianae and Pichia polymorplza were classified as TTC white yeasts, Saccharomyces rouxii and Sacharomyces rosei were red, Saccharomyces fermentati and Debaryomyces hancenii were red pink, and Torulopsis candida and Torulopsis sake were pink. e) Generally the growth of the yeasts isolated were rapid on the media containing none or 10 per cent of sodium chloride but almost restrained on the media containing 15-18 per cent of sodium chloride.

고추장의 발효 미생물에 관한 연구 1

이택수,이석건,김상순,Tadashi YOSHIDA 한국미생물학회 1970 미생물학회지 Vol.8 No.4

This experiment was carried out to investigate the yeasts for the brewing of red pepper paste during the fermentation periods. The yeasts in the red pepper paste were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time.

국균(麴菌)의 효소생산 및 생육에 미치는 고추가루의 영향에 관한 연구 : [제1보] 고추가루 첨가농도의 영향 [Part 1] The effects of concentration of red pepper powder added

이택수,박윤중 한국농화학회 1976 Applied Biological Chemistry (Appl Biol Chem) Vol.19 No.4

This experiment was carried out to investigate the effects of red pepper powder on its enzyme production and growth of Aspergillus oryzae. In this report, Aspergillus oryzae A and G strains were cultured to the wheat bran and Czapek Dox liquid media containing red pepper powder. And their enzyme activity. dry mycelial weight, pH and acidity were determined respectively. The results obtained were as follows. 1. In the case of protease reaction on the substrate without salt, the addition of red pepper powder ranging from 0.05 to 30 per cert to the wheat bran medium showed the increased neutral and alkali protease production in comparison with the control. However, the acid protease production were decreased by the addition of red pepper powder in the case of Aspergillus oryzae G strain. 2. In the case of protease reaction on the substrate with 10 per cent of salt, wheat bran medium containing 0.05 to 10 per cent of red pepper powder showed the high protease production in comparison with the control. 3. The addition of red pepper powder to wheat bran medium gave no effect on the production of amylase. 4. Wheat bran medium containing red pepper powder were generally shown the high cellulose production in comparison with the control. 5. As the amount of red pepper added to the Czapek-Dox lipuid culture was increased, the dry mycelial weight produced by Aspergillus oryzae A and G strains were also increased. And the dry mycelial weight produced by Aspergillus oryzae A strain was much more than that of Aspergillus oryzae G strain. 6. The addition of red pepper powder brought the fall of pH in Czapek-Doic liquid medium. 7. By, the increase of red pepper. powder concentration, the acidity in Czapek-Dox liquid culture were increased. And the increase ratio in the case of Aspergilpus oryzae G strain was more remarkable than that of Aspergillus oryzae A strain.

찹쌀과 찹쌀가루가 고추장의 품질에 미치는 영향

이택수,김근향,배정설 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.2

Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, W and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the prepar anon. The total free amino acid content was 16.49 ㎎/g for group A, 13.68㎎/g for group B and 15.84㎎/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group 13 throughout aging period.

된장의 영양적 고찰

이택수 한국식품산업협회 1976 좋은식품 Vol.34 No.-

종설 : 결핵성수막염의 최근 치료동향

이택수 대한내과학회 1959 대한내과학회지 Vol.2 No.2