Asp , 속균에 의한 내산성 Amylase 생산에 관한 연구(제1보) : 분리 및 배양 pH 에 대하여 Isolation and its Cultural pH

박윤중,이석건 한국농화학회 1968 Applied Biological Chemistry (Appl Biol Chem) Vol.9 No.1

1. Two strains of Aspergilli producing acid resistant amylase were isolated from air. The strain U^(-1) and U^(-2) were similar to Asp. usamii tan type mutant in the morphological characteristics. 2. The influence of cultural pH for production of amylase were investigated in the suface culture, it was different each other in the cultural optimum initial pH. The activity of acid resistant amylase produced by strain U^(-1) was higher than that of strain U^(-2). The acid resistance was increased by culturing in lower pH. 3. The lower initial pH (U^(-1) pH 4.0, U^(-2) pH 2.0) was better than neutral (pH 6.0) for the production of amylase and growth of them. The effect of low initial pH for the production of amylase was not to accelerate but caused by change of pH in the cultural process, in the range of this experiment.

Shock Waves of Political Risk on the Stock Market: The Case of Korean Companies in the U.S.

박윤중,김영진,송민,김용학 서울대학교 사회발전연구소 2015 Journal of Asian Sociology Vol.44 No.1

We introduce a method to examine the effects of the U.S. news sentiments on Korean firms listed on the New York Stock Exchange (NYSE) when North Korea causes geo-political risks to the South Korean economy. Stock prices are evaluated by market factors and return to their fundamental values in the long term. Nevertheless, external shocks such as geo-political and international risks often cause stock volatility. Using a semi-supervised machine learning approach, we classify negative and positive news from five major newspapers in the U.S. to scrutinize the degree of North Korean risk and its influence on the stock prices of Korean firms listed on the NYSE. We find that news related to North Korea have an impact on the stock volatility in the U.S. and Korea. We could detect the direct impact of political risk posed by North Korea on the NYSE, but it was weaker than their indirect effects through the Korean stock Market.

우수 사과주효모(酒酵母)의 분리(分離)와 이용(利用)에 관(關)한 연구(硏究)

박윤중,김찬조,이석건,오만진,손천배,Park, Yoon-Joong,Kim, Chan-Jo,Lee, Suk-Kun,Oh, Man-Jin,Sohn, Cheon-Bae 충남대학교 농업과학연구소 1978 Korean Journal of Agricultural Science Vol.5 No.1

Extensive selection works on wild yeasts of fruits were carried cut to obtain strains which are applicable to apple wine making. Among the total number of 1,358 yeast strains which were isolated from various fruit samples collected from the vicinity of Daejeon and other regions cf Korea, the strains SH-49, SH-129 and SH-338 were found to be useful. Then experiments on their morphological and physiological characteristics, and on the aspects of practical use in apple wine making were proceeded. The results obtained were as follows: 1. The strains SH-49 and SH-129, particularly SH-49, were appeared to have good fermentation ability, tolerance to sulfur dioxide and to produce fine quality of apple wine. 2. Apple wines made by using the strain, SH-49 and SH-129 contained less amount of total acids than those by other strains. 3. Apple wines of SH-49 and SH-129 were clarified rapidly during the primary fermentation period, and their absorbancy at 430 nm after 45 days of storage were approximately half of others. 4. Apple wine of SH-338 contained higher amount of residual sugar and its quality was superior to others. It is considered that this strain could be used in the production of apple wine of a characteristic quality. 5. The strains SH-49 and SH-338 were identified as a Saccharomyces cerevisiae according to Taxanomic Study of Yeasts by Lodder, however, classification of SH-129 was suspended for further study. 사과주(酒) 양조(釀造)에 적합(適合)한 우수효모(酵母)를 얻어 이를 이용(利用)하기 위하여 대전시(大田市) 및 기타(其他) 여러 지역(地域)에서 수집(蒐集)한 각종(各種) 시료과실중(試料果實中)에서 1,358주(株)의 효모(酵母)를 분리(分離)하고 이들 중(中)에서 SH-49, SH-129 및 SH-338의 3주(株)를 선정(選定)하여 이용면(利用面)과 균학적(菌學的) 성질(性質)에 관(關)한 시험(試驗)을 하였다. 시험결과(試驗結果)는 다음과 같다. 1. 선정(選定)된 SH-49 및 SH-129는 타균주(他菌株)에 비(比)하여 발효력(醱酵力), 생성(生性)사과주(酒)의 주질(酒質)및 아황산(亞黃酸) 내성시험등(耐性試驗等)에서 우수한 결과(結果)를 보였으며 특(特)히 SH-49가 우수하였다. 2. SH-49 및 SH-129를 사용(使用)하여 만든 사과주(酒)는 다른 균주(菌株)의 것에 비(比)하여 총산량(總酸量)이 약간 적었다. 3. SH-49 및 SH-129를 사용(使用)한 경우에는 사과주료가 주발효기간중(酒醱酵期間中)에 속(速)히 청징화(淸澄化) 되었다. 저장(貯藏) 45일후(日後)의 사과주(酒)의 $OD^{430}_{10}$ 측정치(測定値)에 있어서 SH-49와 SH-129를 사용(使用)한 것은 다른 것의 약(約) 1/2이었다. 4. SH-338을 사용(使用)한 사과주(酒)는 잔당함량(殘糖含量)이 많았고 또 주질(酒質)이 좋았다. 따라서 SH-338은 특색(特色)있는 사과주양조(酒i釀造)에 이용(利用)할 수 있을 것으로 생각된다. 5. SH-49와 SH-338의 균학적(菌學的) 성질(性質)을 살펴 Lodder의 효모분류동정법(酵母分類同定法)으로 동정(同定)한 결과(結果)이 두 균주(菌株)는 Saccharomyces cerevisiae로 동정(同定)되었다.

효모(酵母)에 의(依)한 과실주(果實酒)의 감산(減酸)

박윤중,손천배,Park, Yoon Joong,Sohn, Cheon Bae 충남대학교 농업과학연구소 1980 Korean Journal of Agricultural Science Vol.7 No.2

산미(酸味)가 과다(過多)한 과실주(果實酒)의 감산(減酸)에 이용(利用)하기 위한 시험(試驗)으로는 공시효모(供試酵母)의 균학적(菌學的) 성질(性質)을 검토(檢討)하고 사과주(酒) 양조(釀造)에 있어서의 공시효모(供試酵母)의 특성(特性)을 시험(試驗)하였다. 그 결과(結果)는 아래와 같다. 1. 공시효모(供試酵母)는 Schizosaccharomyces pombe R-73로 동정(同定)되었다. 2. 공시효모(供試酵母)는 사과즙(汁) 중(中)에서의 아황산내성(亞黃酸耐性)이 포도주효모(酒酵母) 보다 강(强)하였다. 3. 사과즙(汁) 중(中)에서 배양(培養)하는 경우 $25^{\circ}C$에서는 공시효모(供試酵母)의 증식속도(增植速度)는 포도주효모(酒酵母)나 청주효모(淸酒酵母) 보다 빨랐다. 그러나 $15^{\circ}C$에서는 공시효모(供試酵母)의 증식속도(增植速度)가 대조균주(對照菌株) 보다 많이 느렸다. 4. 사과주양조(酒釀造)에 있어서 $25^{\circ}C$(고온(高溫))에서는 공시효모(供試酵母)의 Ethanol 생성력(生成力)이 강(强)하였고 감산효과(減酸效果)가 매우 컸다. 그러나 $15^{\circ}C$(저온(低溫))에서는 공시효모(供試酵母)의 Ethanol 생성력(生成力)이 떨어졌으며 감산효과(減酸效果)도 적었다. As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at $25^{\circ}C$, but it was decreased below the levels of others when cultured at $15^{\circ}C$. 4. The levels of ethanol production and acid reduction by the strain were high when the apple wine brewed at $25^{\circ}C$, while these were dropped significantly at $15^{\circ}C$.

포도주에 관한 연구 (제1보) - 포도주효모(酵母)의 분리(分離) 및 동정(同定)

박윤중,윤한교,이석건,윤복현,Park, Y.J.,Yoon, H.K.,Lee, S.K.,Yoon, B.H. 충남대학교 농업과학연구소 1975 Korean Journal of Agricultural Science Vol.2 No.2

한국산(韓國産) 포도주 양조(釀造)에 적합(適合)한 우수균주(優秀菌株)를 얻기 위(爲)하여 대전시(大田市) 일원(一圓)에서 수집(蒐集)한 시료(試料) 포도 중(中)에서 213주(株)의 효모(酵母)를 분리(分離)하여 이들 중에서 우수(優秀)한 균주(菌株)로서 3주(株)를 선정(選定)하여 실험(實驗)한 결과(結果)는 다음과 같다. 1. 우수균주(優秀菌株)로 선정(選定)된 W-49, W-50 및 W-127은 포도주 양조(釀造)에 있어서 발효료을 속(速)히 청징화(淸澄化)하였다. 2. 저장(貯藏) 45일(日) 후(後) 청징화(淸澄化)된 포도주들의 $OD^{530}_{10}$를 비교(比較)할때 W-50 균주(菌株)의 것은 OD치(値)가 크고 색도(色度)가 매우 짙었다. 3. 관용시험(官龍試驗) 결과(結果) W-49와 W-50의 것이 가장 좋았으며 W-127의 것은 그 다음 순(順)으로서 대조(對照) 균주(菌株) Hb의 것과 비슷하였다. 4. 우수균주(優秀菌株)의 균학적(菌學的) 성질(性質)을 살펴 Lodder의 분류동정법(分類同定法)에 따라 동정(同定)한 결과(結果) W-49와 W-50의 균주(菌株)는 Saccharomyces cerevisiae로 동정(同定)되었으며 W-127의 균주(菌株)는 Saccharomyces pretoriensis로 동정(同定) 되었다. 5. 이들 우수균주(優秀菌株)의 TTC 정색(呈色) 반응(反應)은 모두 TTC Red 효모(酵母)로 나타났다. These experiments were carried out to obtain useful yeast for Korean grape wine brewing. The 213 strains of yeasts were isolated from grapes sampled in Daejeon city and suburbs and then 3 strains among the isolated yeasts were selected as useful strains and identified. The results obtained as follows; 1. The 3 strains of W-49, W-50 and W-127 selected as useful yeasts were clarified to grape wine mash rapidly. 2. In the mashes clarified after storage of 45 days, the value of optical density of the case of W-50 strain was highest and the color was very thick, compared with the case of another strains. 3. In the pannel test of the grape wines, the case of W-49 and W-50 strains were best, the case of the W-127 strain and control yeast, Hb were similar each other as next order. 4. Among 3 strains selected as useful yeasts it were identified that the strains of W-49, W-50 selected as useful strains were Saccharomyces cerevisiae and the strain of W-127 was Saccharinyces pretoriencis by the Ladder manual. 5. All of these useful yeasts were appeared red color on TT C stain.

몇가지 효모(酵母)의 산(酸) 및 알콜생성(生成)에 미치는 발효조건(醱酵條件)의 영향(影響)

박윤중,손천배,Park, Yoon-joong,Sohn, Cheon-bae 충남대학교 농업과학연구소 1977 Korean Journal of Agricultural Science Vol.4 No.2

3종(種)의 효모(酵母)를 시험균주(試驗菌株)로 사용(使用)하여 효모(酵母)의 산(酸) 및 알콜생성(生成)에 미치는 발효조건(醱酵條件)의 영향(影響)을 검토(檢討)하였다. 시험결과(試驗結果)는 다음과 같다. 1. 3균주(菌株)는 모두 혐기적조건(嫌氣的條件)에서보다 배지면(培地面)에 공기(空氣)가 닿아있는 호기적조건(好氣的條件)에서 산성성(酸性成)과 알콜생성(生成)($CO_2$ 발생(發生))이 많았다. 2. 반합성배지(半合成培地)의 경우에 비(比)하여 료배지에서는 산(酸)과 알콜의 생성(生成)이 속(速)히 이루어졌으며 최고치(最高値)에 이르는 시간(時間)이 짧았다. 3. 료배지의 경우에는 혐기적(嫌氣的) 또는 호기적(好氣的)의 어느 조건(條件)에서도 산성성량(酸性成量)의 순위(順位)는 No. 239>No.7>No.47로 되었으며 알콜생성량(生成量)의 순위(順位)는 No. 47>No. 239>No. 7로 되었다. 4. No. 239균(菌)은 산화능(酸化能)이 강(强)할 뿐만 아니라 발효능(醱酵能)도 상당(相當)히 강(强)하므로 다산성(多酸性)의 양조주제조(釀造酒製造)에 이용(利用)할 수 있다고 생각된다. These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.

탁주효모(濁酒酵母)에 관(關)한 연구(硏究) (제2보(第2報)) -탁주료의 발효(醱酵)에 미치는 효모(酵母)의 종류(種類)와 담금 조건(條件)의 영향(影響)-

박윤중,이석건,오만진,Park, Yoon-Joong,Lee, Suk-Kun,Oh, Man-Jin 한국응용생명화학회 1973 Applied Biological Chemistry (Appl Biol Chem) Vol.16 No.2

탁주료의 발효(醱酵)에 미치는 효모(酵母)의 종류(種類)와 담금조건(條件)의 영향을 검토(檢討)하여 다음의 결과(結果)를 얻었다. 1. 효모(酵母)의 종류(種類)와 료중의 효모수(酵母數) (1) 일단료를 $20^{\circ}C$에서 $1.5{\sim}2.5$일간(日間) 발효(醱酵)시키거나 $25^{\circ}C$와 $30^{\circ}C$에서 $1{\sim}2$일간(日間) 발효(醱酵)시킨 경우 효모분포(酵母分布)에 있어서 탁주효모(濁酒酵母)인 strain $D_m-1$과 청주효모(淸酒酵母)인 strain No.7사이에 별(別)로 차(差)가 없었다. (2) 이단료를 고온(高溫)($30^{\circ}C$ 또는 $35^{\circ}C$)에서 발효(醱酵)시킨 경우에는 저온발효(低溫醱酵)의 경우에 비(比)하여 료중의 효모수(酵母數)가 감소(減少)되었으나 탁주효모(濁酒酵母)인 strain $D_m-1$의 료중의 생존효모수(生存酵母數)는 청주효모(淸酒酵母)인 strain. No.7의 것보다 훨씬 많았다. 2. 효모(酵母)의 종류(種類)와 숙성료의 성분(成分) (1) 이단료를 고온(高溫) ($30^{\circ}C$ 또는 $35^{\circ}C$)에서 발효(醱酵)시킨 경우 선정(選定)한 탁주효모(濁酒酵母)(strain $D_m-1$, strain Y-1)을 使用한 숙성료의 주도(酒度)는 타효모(他酵母)(strain No.7, strain No.6, strain No.396, 및 strain No.1)를 사용(使用)한 것보다 상당(相當)히 높았다. (2) 료의 산도(酸度)는 strain $D_m-1$과 strain No.7사이에 약간 차이(差異)가 있었다. (3) 이단료를 고온(高溫) ($30^{\circ}C$ 또는 $35^{\circ}C$)에서 발효(醱酵)시킨 경우 strain $D_m-1$을 사용(使用)한 료의 Formol-N는 strain No.7을 사용(使用)한것보다 상당(相當)히 적었다. 3. 담금조건(條件)과 료의 주도(酒度) (1) 밀기울국(麴)의 첨가량(添加量)은 원료(原料)에 대하여 3%가 적당(適當)하였으며 밀가루국(麴)과 혼용(混用)할때에는 밀가루국(麴) 20%, 밀기울국(麴)은 $1{\sim}2%$를 사용(使用)하는 것이 적당(適當)하였다. (2) 일단료의 담금농도(濃度)를 보통(普通)것의 2배(倍)로 희석(稀釋)하여도 효모(酵母)의 증식(增殖)에 이상(異常)이 없었다. (3) 담금용수(用水) 180ml에 대하여 밀가루 $80{\sim}140g$를 사용(使用)한 경우 원료(原料)밀가루량(量)의 증가(增加)에 따라 료의 주도(酒度)가 대략(大略) 비례적(比例的)으로 올랐다. (4) 현행(現行)의 이단식(二段式)담금법(法)보다 삼단식(三段式)담금법(法)이 유리(有利)하다고 인정(認定)되었다. These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at $20^{\circ}C$ for $1.5{\sim}2.5$ days and at $25^{\circ}C$, $30^{\circ}C$ for $1{\sim}2days$, in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature($30{\sim}35^{\circ}C$), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature ($30{\sim}35^{\circ}C$), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour $80{\sim}140g$ per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.

포도주에 관한 연구 (제1보) : 포도주酵母의 分離 및 同定 The isolation and identification of grape wine yeasts

朴允仲,尹漢敎,李錫健,尹福鉉 충남대학교 농업과학연구소 1975 農業技術硏究報告 Vol.2 No.2

These experiments were carried out to obtain useful yeast for Korean grape wine brewing. The 213 strains of yeasts were isolated from grapes sampled in Daejeon city and suburbs and then 3 strains among the isolated yeasts were selected as useful strains and identified. The results obtained as follows; 1. The 3 strains of W-49, W-50 and W-127 selected as useful yeasts were clarified to grape wine mash rapidly. 2. In the mashes clarified after storage of 45 days, the value of optical density of the case of W-50 strain was highest and the color was very thick, compared with the case of another strains. 3. In the pannel test of the grape wines, the case of W-49 and W-50 strains were best, the case of the W-127 strain and control yeast, Hb were similar each other as next order. 4. Among 3 strains selected as useful yeasts it were identified that the strains of W-49, W-50 selected as useful strains were Saccharomyces cerevisiae and the strain of W-127 was Saccharmyces pretoriencis by the Lodder manual. 5. All of these useful yeasts were appeared red color on TT C stain.

우수 사과酒酵母의 分離와 利用에 關한 硏究

朴允仲,金燦祚,李錫健,吳萬鎭,孫天培 충남대학교 농업과학연구소 1978 農業技術硏究報告 Vol.5 No.1

Extensive selection works on wild yeasts of fruits were carried cut to obtain strains which are applicable to apple wine making. Among the total number of 1,358 yeast strains which were isolated from various fruit samples collected from the vicinity of Daejeon and other regions of Korea, the strains SH-49, SH-129 and SH-338 were found to be useful. Then experiments on their morphological and physiological characteristics, and on the aspects of practical use in apple wine making were proceeded. The results obtained were as follows: 1. The strains SH-49 and SH-129, particularly SH-49, were appeared to have good fermentation ability, tolerance to sulfur dioxide and to produce fine quality of apple wine. 2. Apple wines made by using the strain, SH-49 and SH-129 contained less amount of total acids than those by other strains. 3. Apple wines of SH-49 and SH-129 were clarified rapidly during the primary fermentation period, and their absorbancy at 430 nm after 45 days of storage were approximately half of others. 4. Apple wine of SH-338 contained higher amount of residual sugar and its quality was superior to others. It is considered that this strain could be used in the production of apple wine of a characteristic quality. 5. The strains SH-49 and SH-338 were identified as a Saccharomyces cerevisiae according to Taxanomic Study of Yeasts by Lodder, however, classification of SH-129 was suspended for further study.

몇가지 酵母의 酸 및 알콜生成에 미치는 醱酵條件의 影響

朴允仲,孫天培 충남대학교 농업과학연구소 1977 農業技術硏究報告 Vol.4 No.2

These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No. 7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.