청주효모의 Alcohol 내성

송형익 한국식품산업협회 1981 좋은식품 Vol.59 No.-

사과주(酒) 산막효묘(産膜酵母) Hansenula beijerinckii FY-5 의 소수성(疏水性)과 산막성(産膜性)과의 관련성(關聯性)

송형익,정기택,Song, Hyung-Ik,Chung, Ki-Taek 한국식품과학회 1985 한국식품과학회지 Vol.17 No.3

저장사과주에서 분리(分離) 동정(同定)한 산막효모(産膜酵母) Hansenula beijerinckii FY-5의 소수성(疎水性)과 피막형성(皮膜形成)과의 관계(關係)를 조사하였다. 비(非)이온계(系) 계면활성제(界面活性劑) 첨가에 의해 균생육(菌生育)은 가능(可能)하지만 피막(皮膜)이 전혀 형성(形成)되지 않으며 소수도(疎水度)도 크게 낮아지는 사실로 미루어 볼때, 피막형성(皮膜形成)에는 효모세포(醉母細胞)를 배지표면(表面)에 보존(保持)시키는 어떤 인자(因予)가 요구되며 그 인자(因子)가 바로 효모세포표면(酵償細胞表面)외 소수성(疎水性)이 아닌가 생각된다. 산막성효모(産膜性酵母)에 있어서는 소수도(疎水度)가 클수록 피막형성(皮膜形成)이 왕성하였으나 비산막성효모(非産膜性酵母)는 대체로 소수도(疎水度)가 낮았다. 탄소원이 에타놀일때 소수도(疎水度)가 높았으며 pH의 상승에 따라 소수도(疎水度)는 감소(減少)하는 경향이었다. 배양기간별로는 균생육(菌生育)과 더불어 소수도(疎水度)도 비례적으로 증가하여 정상기(正常期)에 최대치를 보였다. Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from stored apple wine and identified as Hansenula beijerinckii FY-5. In the media containing non-ionic surface-active agents the pellicle formation of strain FY-5 was efficiently repressed, whereas growth of the yeast was possible, and also cell surface hydrophobicity was greatly decreased by the addition of these agents. These results indicate that a pellicle formation factor, which keeps yeast cells floating on the medium surface, is necessary for the pellicle formation, and surely this factor is the hydrophobicity of the cell surface. The pellicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity, whereas the non-film strains had less hydrophobicity as compared with the film strains. Ethanol, as a sole carbon source, efficiently increased hydrophobicity more than glucose, and the hydrophobicity was lowered with the rise of pH. In the experiments of time course, the hydrophobicity was increased in proportion to cell growth, and was maximum during the stationary phase.

냉장저장이 야채 핫도그의 품질 및 저장성에 미치는 영향

송형익,문윤희,정인철 한국축산식품학회 2000 한국축산식품학회지 Vol.20 No.2

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

저온저장에 의한 햄버거의 품질 및 저장 안전성

송형익,문귀임,문윤희,정인철 한국축산식품학회 2000 한국축산식품학회지 Vol.20 No.1

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

카드뮴이온에 의한 Hansenula anomala B-7의 형태 변이

송형익,유대식 한국미생물학회 1991 미생물학회지 Vol.29 No.6

Yeast-form cells of cadmium ion-tolerant Hansenula anomala B-7 were changed to mycelial cells in medium containing more than $400\mu$g/ml of cadmium. Moreover, the mycelial cells were exchanged into clumped cells in a medium containing more than $1,000\mu$g/ml of cadmium. Optimal conditions of mycelial cell formation were achieved in the presence of .$1,000\mu$g/ml of cadmium with shaking cultivation for 7 days. Glucan and mannan contents of the yeast cell wall frown with $1,000\mu$g/ml of cadmium decreased by 10% compared with those grown without cadmium. However, protein and lipid contents increased about 20% respectively. By cadmium, no significant findings in specific amino acid contents were discovered.

저온저장에 의한 햄버거의 품질 및 저장 안정성

송형익,문귀임,문윤희,정인철 한국축산식품학회 2000 한국축산식품학회지 Vol.20 No.1

사과주제조의 문제점과 그 대책

송형익 한국식품산업협회 1979 좋은식품 Vol.52 No.-

冷凍반죽을 利用한 醱酵빵 製造에 있어서 適正반죽의 組成

方光雄,鄭基澤,徐錫出,宋亨翼 慶北大學校 農業科學技術硏究所 1988 慶北大農學誌 Vol.6 No.-

Straight no-time method로 조제한 冷凍반죽을 利用한 醱酵빵제조에 있어서 가장 적절한 반죽의 組成을 製빵成積을 중심으로 검토하였다. 硬質밀가루 1,000g에 대하여 壓搾酵母 30g, 설탕 50g, 食鹽20g, 쇼트닝 40g, 브롬산칼륨 75mg, L-ascorbic acid 200mg, yeast food 3g, vital wheat gluten 30g, 제1인산칼슘 400mg, 스테아릴젖산나트륨 8g, 汲水量 680g 으로 冷凍반죽을 만드는 것이 製빵過程에서 膨脹力과 醱酵時間이 적절하고 높은 比容積을 얻을 수 있어서 가장 바람직하였다. Farinograph 성적상의 吸水率보다 높은 68%의 汲水量으로도 乳化劑나 品質改良劑의 多量添加로 반죽의 凍結障害를 억제할 수 있었다. We studied suitable dough formula for yeast-raised breadmaking using frozen dough prepared by straight no-time method, centering around breadmaking quality. The most suitable dough formula based on 1,000g of wheat flours was as follows: compressed yeast; 30g, sucrose; 50g, salt; 20g, shortening; 40g, potassium bromate; 75mg, L-ascorbic acid; 200mg, yeast food; 3g, vital wheat gluten; 30g, calcium phosphate, monobasic; 400mg, sodium stearoyl-2-lactylate; 8g, water; 680g. Breadmaking test employing this formula showed that gassing power and fermentation time were suitable and higher specific loaf volume was obtainable. By using much emulsifiers and dough conditioners, frozen injury of dough was controlable in spite of the addition of more content of water(68%) than that of water (62%) obtained from the farinograph data.

Cadmium耐性菌 Erwinia sp. C-7의 培養學的 性質

兪大植,金明姬,宋亨翼 啓明大學校 生活科學硏究所 1980 科學論集 Vol.6 No.-

重金屬, cadmium으로 汚染된 廢水를 미생물학적으로 淨化, 改善할 수 있는 ??耐性菌株인 Erwinia sp. C-7菌의 培養學的인 諸 性質을 조사, 검토했다. 本 耐性菌은 여러 炭素源中에서 그生育이 가장 양호한 것은 glucose로서 2.0%일 때 最高 生育度에 도달했으며. 窒素源 中에서 pepton, year extract 순으로 生育最適濃度는 pepton 1.5%, yeast extract 0.5% 이었다. 生育 最適 pH는 6.0정도이며, 生育 最適 溫度는 cadmium 50ppm을 添加했을 때는 25℃이며, 無添加區에서는 25∼30℃로 광범위한 生育 溫度 分布를 보였다. 培養 溫度가 30℃이상이면 添加區나 無添加區 모두 生育에 阻害를 나타냈다. Cadmium無添加區와 50ppm ?? 添加區는 15時間 振溫培養 했을때 最大 生育度에 도달했으며 고농도의 Cadmium인 500ppm이상에서는 ??無添加區에 비하여 그의 生育이 阻止 되었다. 더우기 誘導期에 있어서도 濃度에 비례하여 연장되었다. Cadmium以外의 重金屬 은 本 耐性菌의 生育에 아무런 영향을 미치지 못하나 수은(??)만이 10∼13%정도 生育을 阻止 시켰다. 本 耐性菌은 靜置培養보다 振溫培養이 그 生育을 약 15%정도 촉진시켜 通性 嫌氣性 細菌이었다. We studied cultural characteristics of cadmium-tolerant microorganism Erwinia sp. C-7 strain to purified and improved wastewater contaminated by heavy metal with a microbiological treatment. This strain showed the best growth in the 2%-glucose as an carbon source, and 1.5%-pepton and 0.5%-yeast extract was excellent nitrogen source. The strain grew very well at 25℃ and the optimum initial pH was found to be near 6.0. The maximum growth was obtained after 15 hours of cultivation in the absence of cadmium, moreover, same result was appeared in the presence of 50ppm of cadmium. However, in the presence 500ppm of cadmium, the growth of the strain was inhibited. Lag phase of those conditions was prolonged in proportion of increasing concentration of cadmium, and its growth was also inhibited. Growth of the tolerant strain did not inhibited by various heavy metallic ion except for mercury under condition of presence of 50ppm. And mercury inhibited to be about 10 to 13% on its growth.

Gum류를 첨가한 우육 Patty의 품질 및 기호성

송형익(Hyung-Ik Song),박충균(Choong-Kyun Park),남주현(Joo-Hyun Nam),양종범(Jong-Bum Yang),김동술(Dong-Sul Kim),문윤희(Yoon-Hee Moon),정인철(In-Chul Jung) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

본 연구는 gum류의 첨가가 우육 patty의 품질에 미치는 영향을 검토하기 위하여 실시하였다. 생육 및 가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 유의하게 높았다. 그리고 생육 patty의 단백질함량은 gum류 첨가구가 대조구보다 높게 나타났다. 생육 patty의 L^*값은 대조구가 gum류 첨가구보다 높았으나, a^* 및 b^*값은 patty들 사이에 차이가 없었다. 또 가열육 patty의 L^*, a^* 및 b^*값은 4종류 patty들 사이에 차이가 없었다. 가열육 patty의 조리수율, 지방보유율 및 보수력은 gum류 첨가구가 대조구보다 높았다. 우육 patty의 경도 및 씹힘성은 대조구와 gum류 첨가구 사이에 차이가 없었으나, 껌성은 gum류 첨가구가 높게 나타났다. 관능검사 결과 향기, 다즙성 및 전체적인 기호도는 patty들 사이에 유의한 차이가 없었으나, 조직감은 gum류 첨가구가 대조구보다 높았다. This study was conducted to investigate on the quality characteristics and palatability of beef patties containing various gums such as carrageenan, xanthan gum and guar gum. Moisture contents of raw and cooked patties of control were lower than those of the gum-added patties, and fat content of control patty was higher than that of the gum-added patties. Protein content of gum-added patties was higher than that of the control patty. Hunter's L^* value (lightness) of raw patty of control was higher than that of the gum-added patties, but Hunter's a^* (redness) and b^* (yellowness) values were not different among four kinds of patties. Hunter's L^*, a^* and b^* values of cooked patties showed no significant difference among patties. Cooking yield, fat retention and water holding capacity of gum-added patties were higher than those of the control patty. Hardness and chewiness of patties showed no significant difference among patties, but gumminess of gum-added patties was higher than that of the control patty. Aroma, juiciness and palatability were not different among four kinds of patties, but texture of gum-added patties was higher than that of the control patty.