Lactobacillus acidophilus 와 Kluyveromyces fragilis 의 혼합배양에 의한 두유의 젖산발효중 아미노산 대사의 상호작용

류인덕(In - Deok Lew),박정길(Chung - Kil Park),유주현(Ju - Hyun Yu) 한국미생물생명공학회 1988 한국미생물·생명공학회지 Vol.16 No.4

Lactobacillus와 Propionibacterium의 상호작용

柳寅德 忠州大學校 1998 한국교통대학교 논문집 Vol.33 No.2

The purpose of this investigation was to determine the associative growth interaction of these two microorganisms(Propionibacterium and Lactobacillus) under controlled growth conditions in mixed batch culture with glucose as energy source. When Propionibacterium and Lactobacillus were grown in mixed culture on glucose, both microorganisms exhibited nearly equal growth rates that were much more rapid than being either organism in pure culture. The cause of the synergistic effect on growth was not determined and many factors may be responible. The synergistic response was not predicted from pure culture. Mixed culturing of these two species would produce high cell mass and propionic acid and acetic acid but little lactate. This mixed culture might be beneficial in the production of these two volatile fatty acids from a carbohydrate such as Glucose.

청국장의 품질특성에 미치는 당류, 유기산 및 Xylitol의 영향

류인덕 忠州大學校 2008 한국교통대학교 논문집 Vol.43 No.-

To prepare a healthy fermented soybean product (Chungkookjang) superior in flavor, taste and physiological activity, the effect of sugars, organic acids and xylitol on the quality characteristics (flavor, taste and viscosity) of Chungkookjang during fermentation was investigated. The results obtained were as follows ; 1. The pH value of the steamed soybean was 6.25. Fermentation of the steamed soybean led to an increase in pH value because sugars aided the activation of Chungkookjang Bacillus spores and helped fermentation. Steamed soybeans containing sugars showed the quick increase in pH value during 24 hr of fermentation, were sticky (viscous) and had good smell. From the standpoint of flavor-taste and viscosity, 24 fermentation hours were sufficient. 2. Among glucose, fructose, lactose, sucrose, glucose or lactose containing steamed soybeans were considered to be good quality (flavor-taste, viscosity) after 24 hr of fermentation at 40 ~ 42℃. When the effect of concentration of glucose and lactose on the flavor-taste and viscosity of Chungkookjang was determined, among 0.5%, 1.5%, 2.5% of glucose or lactose containing steamed soybeans, 1.5% of glucose or lactose containing steamed soybeans showed the quicker increase in pH value and were more sticky and smelled better, but 2.5% of glucose or lactose containing steamed soybean showed the slower increase in pH value during 24 hr of fermentation. 3. When the effect of concentration of Malic acid on the flavor-taste and viscosity of Chungkookjang was determined, 0.5% of Malic acid containing steamed soybeans were considered to be more sticky and smelled better, but steamed soybean containing higher concentration than 0.5% of malic acid showed inhibition of growth of Bacillus and the slower increase in pH value during 24hr of fermentation. When the effect of concentration of xylitol on the flavor- taste and viscosity of Chungkookjang was determined, 1.5% of xylitol containing steamed soybeans smelled better after 24 hr of fermentation at 40 ~ 42℃ and 2.5% of xylitol containing steamed soybeans were more sticky.

完熟卵의 脫殼難易性과 그 卵黃의 靑變現狀에 대하여

柳寅德 충주대학교 1979 한국교통대학교 논문집 Vol.12 No.1

This study was undertaken to explore factors which might influence peerlability of hard cooked eggs. Results obtained are as follows: 1. The ease of peelability of hard cooked eggs was increased by length of egg storage. 2. Egg storage temperature also influenced peelability of hard cooked eggs and greater ease of peelability was most rapidly attaind at storage temperatures above room temperature rather then at 10∼13℃. 3. Egg storage temperature influenced PH of raw egg white and a PH rise above 8.7 was most rapidly attained at storage temperature above room temperature. 4. The addition of various salts to the cooking water was not effective in producing any change in the peelability of eggs and CaCl₂addition made the peeling of hard cooked eggs more difficult. 5. The highest salt concentrations resulted in lowest cooked white PH's both storage intervals. 6. Sulfide discoloration of yolk appeared most frequently with eggs having good peeling properties.

뽕잎의 항산화 활성

柳寅德 충주대 2004 産業科學論文集 Vol.12 No.-

The antioxidant activity of mulberry leaves was investigated. The results indicated that methanolic extracts of mulberry leaves showed stronger antioxidant activity and that methanol gave higher yields of extract than other organic solvents. The methanolic extracts of mulberry leaves exhibited 78.0% inhibition on peroxidation of linoleic acid, greater than that of α-tocopherol(72.0%) but equal to that of butylated hydroxyanisole. The methanolic extracts of mulberry leaves were separated into nine fractions by thin-layer chromatography. Two of the fractions [Rf=0.91(Ⅰ) and Rf=0.67(Ⅱ)] possessed remarkable antioxidant activities. These two fractions showed 77.0 and 72.0% inhibition on peroxidation of linoleic acid, respectively.

白鳳烏骨鷄(肉)의 理化學的 特性(1)

류인덕 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The Medicinal Value of Silkie Fowl was detailed in two acient Chinese medicinal books, One is Shennong Classics of Material Medic, Known as the first Chinese Medicinal Code; The other is Compendium of Material Medic, written in Chinese Ming Dynasty and Known as a complete volume on Chinese medicine. In this study anatomic characteristics of Silkie Fowl was investigated and using modem scientific technology, contents of nutritional ingredients and minerals in Silkie Fowl meat were determined to investigate Characteristics of Silkie Fowl distinguished from Yeonsan OgoIGye and general chickens. Results obtained were as follow: Anatomical Characteristics Silkie Fowl is short, with a small and long head, but a short neck. It can be easily distinguished from Yeonsan OgoIGye and general chickens from the following characteristics. Silkie Fowl is covered with white silky feather, except the wing of a cock or hen and the tail of a cock have a little flat feather, but the feather of Yeonsan OgoIGye is mostly like that of a general chickens. There is a Pinch of vertical white tassel on peak of the head, especially a Silkie Fowl cock, but not on peak of the head of Yeonsan OgoIGye. The crown of a Silkie Fowl has a nickname of phoenix crown, the crown of a cock is mostly like a rose, while that of a hen like strawberry or a mulberry. The crown of Yeonsan OgoIGye is mostly like a Strawberry or a Mulberry. The ear of Silkie Fowl is mostly peacock green(Light blue turquoise), bronze for a small part. Peacock green is most common for Silkie Fowl with a age of 60~ 150 days, over the age of 150days, the peacock green will be gradually replaced by purplish red. Beaks are leaden blue, short and stout while the face is smooth and fine. The lower Jaw of Silkie Fowl has comparatively long tiny hair, similar to beard. The two legs of Silkie Fowl are covered with a handful of feather, or known as "Putting on trousers". Each leg of Silkie Fowl has five talons. The whole skin, eyes, mouth, talons of Silkie Fowl are grey black. The bone and marrow of Silkie Fowl are light black, the periosteum is black. The whole meat, internal organs and abdominal fat of Silkie Fowl are black, the heart and leg meat and light black. Mineral Content in Silkie Fowl Meat Silkie Fowl moat had lower Moisture and Lipids content, but higher Ash and Protein content than meats of Yeosan OgolGye and general chickens. The contents of Calcium(Ca), Phosphorus(P),Iron(Fe), Potassium(K), Zinc(Zn) in leg muscle of Silkie Fowl were higher than those in breast muscle of Silkie Fowl. Especially, leg muscle contains a lot of Iron(Fe), about 5.6 times as much as that of breast muscle of Silkie Fowl and a lot of Zinc(Zn), 5.2 times as much as that of breast muscle of Silkie Fowl. For the Yeonsan OgoIGye, the contents of Calcium(Ca), Iron(Fe), Zinc(Zn)were hight in leg muscle than in breast muscle, while the content of Phosphorus(P) and Potassium(K) were higher in breast muscle than in leg muscle. For mineral contents of leg muscle and breast muscle, Silkie Fowl had higher contents of Phosphorus(P), Iron(Fe), Potassium(K),Zinc(Zn) than those of Yeonsan OgolGye, while Yeonsan OgoIGye had higher contents of Calcium(Ca) than that of Silkie Fowl. The contents of Iron(Fe) and Zinc(Zn) is higher in leg muscle than in breast muscle for the Silkie Fowl and Yeonsan OgoIGye. The contents of Iron(Fe) in leg muscle of Silkie Fowl and Yeonsan OgoIGye were 3.9㎎%, 1.0㎎%, respectively. Leg muscle of Silkie Fowl contains a lot of Iron(Fe), about 4.0 times as much as that of Leg muscle of Yeonsan OgoIGye. The contents of Zinc(Zn) in Leg muscle of Silkie Fowl and Yeonsan OgoIGye were 2.6㎎%, 2.3㎎%, respectively, while the contents of Zinc(Zn) in breast muscle of Silkie Fowl and Yeonsan OgoIGye were 0.5㎎%, 0.6㎎%, respectively. For the Silkie Fowl and the Yeonsan OgoiGye, leg muscles contains a lot of Zinc(Zn), about 5.0 times, 4.0times respectively as much as that of breast muscle. The contents of Potassium(K) were higher in leg muscle than in breast muscle far Silkie Fowl, but higher in breast muscle than in leg muscle for Yeonsan OgolGye.

식생활과 성인병

류인덕 충주대학교 학생생활연구소 1997 學生生活硏究 Vol.4 No.-

Lactobacillus acidophilus 와 Kluyveromyces fragilis 에 의한 두유의 젖산발효중 비소화성 과당류 대사의 상호작용

류인덕(In Deok Lew),유주현(Ju Hyun Yu) 한국미생물생명공학회 1987 한국미생물·생명공학회지 Vol.15 No.4

微生物에 의한 植物組織의 分解

柳寅德,趙載敏,朴基泰 忠州大學校 1984 한국교통대학교 논문집 Vol.17 No.1

Some characteristics of the crude cellulase preparation produced by Aspergillus sp. were as follow : 1. a crude Enzyme produced by Aspergillus Sp. in wheat bran culture degraded cell wall Cementing material in middle lamella and caused maceration of parenchymatous tissues. 2. Cell wall of separated cells was further decomposed by the Enzyme 3. Elution patterns by Gel Filtration showed that the crude cellulolytic Enzyme preparation was composed of cellulase C₁(filter paper disintergrating activity) cellulase Cx (CM-cellulase) and β-Glucosidase. 4. PH optimums of cellulase C₁and cellulase Cx were both PH5.0, and β-Glucosidase was about PH 4.5. Cellulase C₁and Cx were found to be stable at the range of PH 3∼8, while β-Glucosidase was quite Labile below PH3. 5. These cellulases were completely in activated by heat treatment at 70 for 10min.

백봉오골계 초란 제조에 관한 연구

류인덕 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

This study was carried out to explicate the changes in physicochemical properties of apple cider vinegar and silky fowl eggs in order to manufacture vinegar soaked shelless raw eggs free from bitter taste, bloody taste-flavor and spoilage odor Results obtained as follows: Amount (mL) of vinegar required to dissolve a given amount of silky fowl egg shell could be calculated by this equation N × V(mL) = no. of g-meqs. of acetic acid and standard curve of NV values of acetic acid / amount of egg shell. If amount(g) of shell of a single silky fowl egg(38.37g±0.209) was 4.0g(38.37g×10.42/100) amount(mL) of apple cider vinegar(0.905N) required to dissolve 4.0g of shell was 93.33mL by the equation[0.905N×V(mL)=no. of g-meqs. of acetic acid(84.46)]. Egg white of vinegar soaked shelless raw silky fowl eggs turns into liquid state and pH 4.189. When these were aged in fresh apple cider vinegar(pH 2.583, 0.905N) for 36hours, the vinegar soaked shelless raw silky fowl eggs coagulated as gel like semi-solid and were free from bitter taste, bloody taste-odor and spoilage odor and smelled flavor such as apple flavor and their PHs decreased from pH 4.189 to 3.567.