한국 재래식 간장 및 된장에서 분리한 세균의 특성

정영건,김종규,권오진 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.4

The bacteria were isolated from ordinary Korean soy sauce and soybean paste. After isolation, we investigated the bacteria which produces the characteristic flavor of ordinary Korean soy sauce and soybean paste, nothing the aroma, presence of amino acids, and free sugars. The results were obtained as follows. The bacteria isolated from ordinary Korean soy sauce and soybean paste were various Bacillus species. The isolated bacteria produced characteristic ordors: $quot;Meju$quot; ordor, the characteristic saline odor of ordinary Korean soy sauce or ordinary Korean soybean paste ordor, and enzymes: protease and amylase. The good characteristic saline odor of ordinary Korean soy sauce was produced by Bacillus licheniformis(SSB3). The good odor of ordinary Korean soybean paste was produced by Bacillus polymyxa(SSB4), Bacillus species(SPB1), Bacillus brevis(SPC2), and Bacillus licheniformis(SPC2-1).

한약재 수침추출액의 항균효과 검색

정영건,권오진 효성여자대학교 부설 한국환경위생연구소 1993 환경위생연구 Vol.3 No.1

본 연구는 천연보존료 개발의 기초자료를 추구코저 시판되는 한약재 18종을 구입하여일반가정에서 행하는 방법대로 열탕 추출하여 공시균주인 gram 양성 3주 및 gram 음성4주에 대한 균의 성장 억제효과와 공시균주의 특성을 조사한 결과는 다음과 같다. 공시균주의 NaCl 내성은 Bacillus subtilis가 가장 약하였고 Enterobacter aerogenes가 가장강하게 나타났으며 본 균을 제외한 공시균주들은 일반적으로 성장 저해농도는 4% 이상이였다. 항생물질 내성은 모든 공시균주가 penicillin-G에서 일반적으로 내성이 가장 강했으며 streptomycin에서 내성이 가장 약하게 나타났다. Shigella sp.은 사용한 모든 항생물질에서 MIC가 100㎍/ml으로 나타나 내성이 가장 약하였고 Pseudomonas aeruginosa는400+ ㎍/ml로 내성 이 가장 강하였다. 열저항성은 Bacillus subtilis와 Enterobacter aeroge-nes가 85℃에서도 성장하여 열저항성이 가장 강했다. 18종의 한약재 중 황금, 일황연, 황백에서 Shigella sp.만이 증식이 억제되어 나타났고그 농도는 4.0%, 5.0%, 10% 이상으로 각각 나타났다. This study was set up to investigate natural preservative substan-ces among many kinds of Korean medicinal herbs. 18 kinds of Korean medicinalherbs were sampled in the traditional market of Korean medicinal herbs in Taegucity. 7 strains of bacteria were used in this experiment as test strains whichwere 3 strains of Gram positive bacteria(Bacillus subtilis, Lactobacillus caseiand Staphylococcus aureus) and Gram negative 4 strains(Enterobacter aeroge-nes, Klebsiella pneumoniae, Pseudomonas aeruginosa and Shigella sp.). Theresults summerized were as follows : 1. In susceptibilities of test strains to NaCl solutions the most sensativestrain was Bacillus subtilis white Enterobacter aerogenes was showed strongresistance to each different concentration of this solution. Almost the growthof test strains except Enterobacter aerogenes were inhibited in over 4% of thissolution. 2. Generally all of test strains were resisted to penicillin-G whereas theyall were susceptible only to streptomycin. Shigella sp. was markedly sensativeto all of antibiotics used in this experiment and MIC of this strain to them was100㎍/ml while Pseudomonas aeruginoga was strong1y tolerable to the all ofantibiotics and its MIC to them was 400+㎍/ml. 3. Bacillus subtilis and Enterobacter aerogenes were able to grow until85℃ in gradually increasing temperature. 4. Only each water extract of Scutellariae Radix, Coptidis Rhizoma andPhellodendri Cortex among 18 kinds of samples inhibited the growth of Shigellasp. with over concentrations of 4.0% , 5.0% and 10% respectively.

구강으로부터 세균의 분리동정 및 이들 균의 성장에 대한 각종 화학물질의 영향

정영건,지원대,김성영,곽동주,서수교 한국위생과학회 1997 한국위생과학회지 Vol.3 No.1

Oral bacteria were isolated and identified from teeth, gums and tongues of patients who were visited at Dentistry of Yeungnam University Medical Center and the effect of chemical substances an the growth of these bacteria was investigated. In result, each isolates was identified as Bacillus pumilus, Bacillus coagulans and Bacillus subtilis var. globigii. It was showed that the MIC of sodium chloride against all the tested strains was M. These oral bacteria were sensitive to antibiotics such as ampicillin, kanamycin and penicillin, however, these organisms have a strong tolerance to the ripampicin. It was confirmed that the growth of oral bacteria was not restrained by use of 1.0% of sodium propionate and sorbic acid.

Benzo(a)pyrene에 의해 유도된 간기능 장해에 미치는 세신 추출액의 영향

정영건,권오진,윤수홍,이송애,이주영 효성여자대학교 부설 한국환경위생연구소 1993 환경위생연구 Vol.3 No.1

탄소화합물의 불완전 연소 및 열분해에 의해 생성되는 다환방향족 탄화수소로 간 실질세포에서 cytochrome P_450에 의해 산화되는 간장해 물질인 benzo(a)pyrene으로 유도한 rats의간독성 발현에 미치는 세신 수침액의 예방 및 치료 효과를 실험한 결과 세신 수침액의 투여는B(a)P 투여로 현저하게 증가된 혈청 및 간장의 transaminase 활성을 유의성 있게 감소시켰으며 그효과는 조직에서 보다 우세하였다. 그러나 세신 수침액이 B(a)P투여로 증가한혈청 total cholesterol과 phospholipid 함량을 감소시킬 수는 있었지만 그 효과는 약하여 지질대사에는 세신의 작용이 미미할 것으로 보인다. Effects of Asiasari Radix, which is herbal drug used frequentlyin the oriental prescriptions, water extract on the liver-protective activities wereinvestigated in the rats. Asiasari Radix water extract, when administered intothe gastric intubation, produced liver-protective effect against benzo(a)pyreneinduced liver damage. The results obtained from enzyme assay, measurement of serum and liveralanine aspartate aminotransferase(AST, ALT) and lipid composition indicatedthat Asiasari water extract showed significant liver-protective activities againstbenzo(a)pyrene-induce hepatotoxicity.

시판 전통 시금장 메주의 품질특성조사

정영건,손동화,지원대,최웅규,김영주,Chung, Yung-Gun,Son, Dong-Hwa,Ji, Won-Dae,Choi, Ung-Kyu,Kim, Young-Joo 한국식품과학회 1999 한국식품과학회지 Vol.31 No.1

시금장 메주는 보리등겨를 도우넛형태로 반든 후 훈연하여 제조하는 것이 특징적이었으며 평균 발효기간은 약 60일에서 90일 정도였다. 호기성 세균수는 $6.8{\times}10^7\;cfu/g$으로 $3.2{\times}10^6\;cfu/g$인 혐기성 세균수에 비해 20배 가량 많았다. 효모와 곰팡이의 수는 각각 $1.0{\times}10^6\;cfu/g$와 $4.0{\times}10^5\;cfu/g$였다. 수분함량은 $10.5{\pm}2.6%$, 지방함량은 $2.9{\pm}1.1%$, 단백질과 회분은 각각 $8.3{\pm}0.7%$와 $3.8{\pm}0.7%$가 함유되어 있었다. pH는 $6.0{\pm}0.5$를 보였다. 색도는 명도가 $54.5{\pm}4.7$, 적색도는$+3.3{\pm}0.7$, 황색도는 $+10.7{\pm}2.0$으로 나타났다. 무기질 함량은 K가 $910.8{\pm}207.3\;mg%$로 가장 많이 함유되어 있었으며, P > Mg> Ca > Na > Fe > Zn > Mn > Cu의 순으로 많은 함량을 나타내었다. Ca과 P의 비는 0.1로 조사되었다. 유리당은 maltose를 포함하여 5종류가 검출되었다. 유리아미노산의 총 함량은 $1524.9{\pm}1295.3\;mg%$이었고 proline>valine>alanine>tyrosine>glutamic acid의 순이었다. 총 필수아미노산의 함량은 총 아미노산에 대해 $30.0{\pm}12.9%$로 비교적 많이 포함되어 있는 것으로 나타났다. 주요 구성 지방산은 18 : 2, 18 : 1, 16 : 0이 전체의 93.7%를 차지하고 있었으며, 포화지방산은 $23.2{\pm}1.9%$, 단일 불포화 지방산은 $23.5{\pm}5.2%$ 정도를 차지하고 있는 것으로 나타났다. PUFA/SFA는 $2.3{\pm,}0.3$으로 1보다 더 높게 나타났다. It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

상록수수기 : 가난한 어린이들의 스승으로 한평생

정영건 대한지방행정공제회 1973 地方行政 Vol.22 No.237

한국재래식 간장의 맛에 영향을 미치는 성분

정영건,김종규,양성호 한국콩연구회 1985 韓國콩硏究會誌 Vol.2 No.2

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCI, Lactic acid, Alanine, Phenylalanine. Tartaric acid, Sugar(?), Proline, Malic acid, Glycine. Tryptophan, Arginine, Glutaric acid. Maltose, Histidine. Glucose. Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sauce taste is affected by sixteen kinds (Lactic acid, NaCI, Fumaric·Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple regression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric ·Succinic acid, Lactic acid, Phenylalanine, NaCI, Tyrosine, Sugar(?), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

Bacillus sp. CS-17 로 제조한 청국장 발효기간별 품질변화

정영건,조영제,권오진,지원대,손동화,최웅규,차원섭,권오준,이은정 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.1

The quality changes of chunggugjang produced by Bacillus sp. CS-17 was investigated with fermentation time. The pH was gradually alkalized. L-value became low while b-value became high. Both strength and hardness extraordinarily decreased during fermentation. Total content of free amino acid was 8274.7∼9301.4 mg% and phenylalanine, lysine, leucine and tyrosine were the most abundant components among the amino acids. The ratio of essential amino acid was 66.6∼71.8%. As a result of sensory test, it was found that the chunggugjang fermented by Bacillus sp. CS-17 was suitable enough to be produced for commercial purpose.

식육에서 분리한 Enterobacteriaceae의 분포에 대하여

정영건,권오진 효성여자대학교 부설 한국환경위생연구소 1991 환경위생연구 Vol.1 No.1

경산지역 시판식육의 위생학적인 측도를 추구코저 112시료의 식육을 채취하여 205주의 En-terobacteriaceae를 분리하고 이중 특징적인 102주를 선별 동정하여 본 실험에 이용하였으며본 분리균들의 식육에서의 분포는 다음과 같았다. (1) 24주의 Proteus 중 21주는 돈육, 3주는 우육에서 유래 되었다. (2) 8주의 Klebsiella중 7주는 돈육, 1주는 우육에서 유래 되었다. (3) 14주의 Providencia rettgeri중 11주는 돈육, 3주는 우육에서 유래 되었다. (4) 1주의 Serratia, 2주의 Morganella morganii, 2주의 Enterobacter aerogenes 및 2주의 Yersi-nia는 돈육에서 유래되었다. (5) 28주의 E.coli 중 21주는 돈육, 7주는 우육에서 유래 되었다. (6) 20주의 미동정된 균중 14주는 돈육, 6주는 우육에서 유래 되었다. On the purpose to evaluate hygienic measurement for meat on themarket near Gyongsan province, 112 of meat samples were randomly taken forour tests and 205 isolates of Enterobacteriaceae were recovered from them.Among 205 of isolates of Enterobacteriaceae typical 102 strains of them wereselected and used on this survey. Identified 102 strains of Enterobacteriaceae were originated from the meatsamples followed : (1) 24 strains of Proteus were recovered from the meat samples that 21 strainsof them were from porks and 3 strains of them were from beeves. (2) 8 strains of Klebsiella were recovered from the above same kinds of samplesthat 7 strains of them were from porks and 1 strain of them was from beef. (3) 14 strains of Providencia rettgeri were recovered from the above same kindsof samples that 11 strains of them were from porks and 3 strains of themwere from beeves. (4) 1 strain of Serratia, 2 strains of Providencia stuartii, 1 strain of Morganella morga-nii, 2 strains of Enterobacter aerogenes and 2 strains of Yersinia were recoveredfrom porks. (5) 28 strains of E. coli were recovered from the meat samples that 21 strainsof them were from porks and 7 strains of them were from beeves. (6) 20 strains Unidentified were recovered from the above same kinds of samplesthat 14 strains of them were from porks and 6 strains of them were frombeeves.

천연자원을 이용한 간기능 증진제 개발 연구 : Benzo(a)pyrene에 의해 유도된 간기능 장해에 미치는 익모초 추출액의 영향 The Effect of Leonuri Herba on Benzo(a)pyrene Induced Hepatotoxicity

정영건,권오진,윤수홍,박은주 효성여자대학교 부설 한국환경위생연구소 1994 환경위생연구 Vol.4 No.1

Benzo(a)pyrene으로 유도한 rats의 간독성 발현에 미치는 익모초 수침액의 예방 및 치료효과를 실험한 결과 익모초 수침액의 투여는 B(a)P투여로 현저하게 증가된 혈청 및 간장의 AST, ALT, LDH, ALP 활성을 유의성 있게 감소시켰고 B(a)P 투여로 변화한 혈청 지질함량에 약간의 회복도를 보이기는 하나 현저한 차이는 없었다. 즉 익모초의 투여는 B(a)P에 의한 간독성 발현을 효소적으로 유의성 있게 감소시켰으며 그 효과는 전처리가 후처리에 비해 우수하다. The present study was undertaken to compare the pharmacological activity of crude Leonuri Herba reported with the clinical uses in the oriental medicine. Crude Leonuri Herba used for the treatment of gynecologic condition, irregular menstration, parturition hemaostater and diuretics. Therefore we tested the effects of Leonuri Herba water extract on the liver-protective activities in the rats. The results obtained from liver microsomal enzyme assay, measurement of serum and liver alanine aspartate aminotransferase and lipid accumulation indicated that Leonuri Herba extract showed significant liver-pro-tective activities against benzp(a)pyrene poisoning.