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Sucralose 첨가에 따른 참외 생쌀발효 막걸리의 품질특성
김옥미,조용준,정용진 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.3
This study examined the physicochemical quality characteristics of the oriental melon Makgeolli variant by addition of sucralose during its non-steamed fermentation process. The results showed a partial increase in initial sugar content in Makgeolli depending on the level of sucralose addition; and this slight increase in sugar content was exhibited in all intervals into which the sucralose was added during fermentation. The pH of Makgeolli did not exhibit significant changes according to the level of added sucralose until the fourth day of the fermentation process; and the total acidity of Makgeolli did not significantly change in accordance with the varied levels of added sucralose. Reducing sugar rapidly decreased in all intervals of the experiment during the first day of fermentation, and it was then increased slightly staring from the second day of the fermentation. Alcohol content in all experimental intervals was proportionally increased in accordance with the amount of added sucralose during the alcoholic fermentation process. The alcohol content was reached to the final alcohol contents of control (A) 11.27%, 0.001% (w/w) (B) 11.43%, 0.002% (w/w) (C) 11.80%, and 0.003% (w/w) (D) 12.23%. The levels of acetaldehyde, 1-propanol, isobutanol, and isoamyl alcohol in Makgeolli were all proportional to the level of the amount of sucralose added in the fermentation process. The organoleptic characteristics of Makgeolli was accorded with the level of the amount of sucralose. In the sensory evaluation, the experimental interval of 0.003% (w/w) (D) showed the highest scores of 3.30, 2.67, 3.17, and 3.20 in color, odor, taste and overall, respectively.
김옥미,박선일,조용준,정용진 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.4
In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9%(v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6%(v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6%(v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.
향신료 에탄올 추출물이 김치에서 분리한 Lactobacillus plantarum과 Leuconostoc mesenteroides의 항균성에 미치는 영향
김옥미(Ok-Mi Kim),김미경(Mee-Kyung Kim),이승언(Sung-On Lee),이갑랑(Kap-Rang Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.3
김치의 좋은 맛을 오랫동안 유지하면서 보존성을 증진시키는 방안의 일환으로 김치의 초기 숙성균인 Leuconostoc mesenteroides의 생육에는 무관하면서 김치의 산패에 관여하는 Lactobacillus plantarum을 선택적으로 저해할 수 있는 항균제를 탐색하기 위하여 김치로 부터 젖산균을 분리, 동정하고 10여종의 향신료로부터 얻은 에탄올 추출물의 항균효과를 조사하였다. Paper disc법에 의한 향신료 추출물의 항균력을 측정한 결과 10여종의 향신료 추출물 중 cardamon, thyme 및 cumin의 에탄올추출물이 김치 산패의 주 원인균인 Lac. pantarum을 선택적으로 저해시키는 항균효과를 나타내었다. 또한 cardamon, thyme 및 cumin 추출물의 농도별에 따른 항균활성을 조사한 결과 cardamon 및 thyme 추출물은 4% 이상의 농도에서, cumin 추출물은 1% 이상의 농도에서 항균효과를 나타내었으며, 이들의 추출물들은 김치보존성에 실용적인 가치가 있을 것으로 사료된다. This study was carried out to investigate antimicrobial activities of ethanol extracts from 12 kinds of spices against Lactobacillus plantarum and Leuconostoc mesenteroides related to kimchi fermentation. Lactic acid bacteria were isolated from fermenting kimchi, which were identified as Lea mesenteroides, Lac. sake, Lac. plantarum and Pediococcus pentosaceus. The ethanol extracts of cardamon, thyme and cumin among 12 spices showed antimicrobial activities against Lac. plantarum, while they did not showed the activities against Lea mesenteroides through paper disc method. In addition, the growth of Lac. plantarum was inhibited in MRS broth containing each of cardamon(>4%), thyme(>4%) and cumin(>1%).
Brevibacterium lactofermentum의 dapD 유전자의 Cloning 및 E. coli에서의 발현
김옥미(Ok-Mi Kim),박선희(Sun-Hee Park),박혜경(Hea-Kyung Park),이승언(Sung-Eun Lee),하대중(Dae-Joong Ha),이갑랑(Kap-Rang Lee) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5
산업적으로 lysine 발효 산업에 이용되고 있는 B. lactofermentum으로부터 lysine 생합성에 관여하는 tetrahyrodipicolinate N-succinyl transferase를 지령하는 dapD 유전자를 E.coli의 dapD 결손변이주와의 complementation test를 통하여 cloning하였다. 재조합 plamid는 3.6 kb의 DNA 단편을 함유하고 있었으며 Southern blot hybridization을 통하여 dapD 유전자는 B. lactofermentum으로부터 유래하였으며 염색체 DNA내에 single copy로 존재함을 알 수 있었다. 또한 lysine 생성량 분석을 통하여 E. coli에서 B. lactofermentum dapD 유전자의 발현을 확인하였다. The dapD gene of Brevibacterium lactofermentum encoding tetrahydrodipicolinate N-succinyl transferase, one of the enzymes involved in lysine biosynthesis, was cloned by complementation of Escherichia coli dapD mutant. The recombinant plasmid pLS1 was found to contain a 3.6 kb DNA fragment. Southern hybridization analysis confirmed that the cloned DNA fragment originated from B. lactofermentum. The data of L-lysine production showed that the B. lactofermentum dapD gene was expressed in E. coli.