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고품질 배 와인 제조를 위한 최적 발효 조건과 품질특성
송정화,천종필,나광출,문제학,김월수,이종수,Song, Jung-Hwa,Chun, Jong-Pil,Na, Kwang-Chul,Moon, Jae-Hak,Kim, Wal-Soo,Lee, Jong-Soo 한국미생물·생명공학회 2009 한국미생물·생명공학회지 Vol.24 No.3
The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.
장인택 ( In Taek Jang ),김영헌 ( Young Hun Kim ),나광출 ( Kwang Chul Na ),이종수 ( Jong Soo Lee ) 한국균학회 2013 韓國菌學會誌 Vol.41 No.1
To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at 20oC showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after 40oC of thawing.
보문 : Aspergillus oryzae를 이용한 배 착즙박 누룩의 제조 및 막 걸리 발효특성
신자원 ( Ja Won Shin ),김영헌 ( Young Hun Kim ),김재호 ( Jae Ho Kim ),나광출 ( Kwang Chul Na ),이종수 ( Jong Soo Lee ) 한국균학회 2013 韓國菌學會誌 Vol.41 No.4
In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc nuruk by incubation of Aspergillus oryzae into pear marc containing 50% of moisture at 30oC for 7 days. α-Amylase and glucoamylase activities of the pear marc nuruk were 320.2 IU and 442.8 IU, respectively and its acidic protease activity was showed 142.6 IU. After brewed makgeolli by using the pear marc nuruk, cooked rice and Saccharmyces cerevisiae, its physicochemical characteristics was investigated. Ethanol content of pear marc nurukmakgeolli was 6.8% after fermentation at 25oC for 10 days and also pear marc makgeolli showed 45.6% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity. In conclusion, pear marc nuruk had high amylase activity and pear marc-makgeolli had also good fermentation characteristics and antihypertensive ACE inhibitory activity. Therefore, it has the potential to become a new nuruk for brewing makgeolli.
배 주스 슬러리로 제조한 배 페이스트의 품질 특성과 생리기능성
김영헌, 장인택, 나광출, 이종수 배재대학교 자연과학연구소 2012 自然科學論文集 Vol.23 No.1
In order to reduce environmental pollution by pear slurry from pear juice processing and further, develop new valuable sauces, pear pastes was prepared using pear slurry and its quality characteristics was investigated with physiological functionality. Pear paste contained 29.1% of carbohydrate, 1.0% of crude protein and 0.25% of crude fat, and also fructose content and edible fiber content were 16.42mg/100ml and 0.5g/100ml, respectively. Anti-obesity α-glucosidase inhibitory activity of the pear pastes was 20.0% and antihypertensive angiotensin I-converting enzyme inhibitory was increased to 17.9% from 4.0% during storage at 20℃ for 2 weeks.
배 유과 가공제품의 품질 특성 및 저장 중 생균수 변화
민진홍, 현세희1, 나광출, 이종수, 김하근 배재대학교 자연과학연구소 2012 自然科學論文集 Vol.23 No.1
To develop the functional pear fruitlet product, we prepared dried pear fruitlet and fermented pear fruitlet, respectively. Then we investigated their general characteristics, and viable cell number changes during the storage at room temperature. We also determined preference for their tastes. Dried pear fruitlet contained more ash and crude proteins as well as minerals than fermented pear fruitlet. However fermented pear fruitlet contained higher amount of edible fiber than dried pear fruitlet. Fungi were not detected from dried pear fruitlet during the storage experiment at room temperature. Numbers of bacteria from dried pear fruitlet were increased from 1.1☓105/g at the beginning to2.6☓106/g at the last day of experiment. When we determined change of fungi number during the storage of fermented pear fruitlet, we cannot detect fungi at the beginning but we detected 4.4☓102/g of fungi at the last day of storage experiment. Bacteria from fermented pear fruitlet were detected at around 1.0☓109/g during the storage periods. Preference for fermented pear fruitlet was superior to dried one.