Monascus anka를 이용한 홍국의 제조 및 특성

방병호,이문수,김관필,이기원,이동희,Bang, Byung-Ho,Rhee, Moon-Soo,Kim, Kwan-Pil,Lee, Ki-Won,Yi, Dong-Heui 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.

청국장으로부터 분리한 Poly(γ-glutamic acid)를 생산하는 균주 Bacillus subtilis GS-2의 분리 및 r-PGA의 확인

방병호,정은자,이문수,김용민,이동희 한국식품영양학회 2010 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2010 No.12

Aspergillus niger 를 고정화한 Alginate Bead 에 의한 납 흡착

방병호 한국농화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

Alginate, a well-known biopolymer, is universally applied for immobilization of microbial cells. Biosorption characteristics of lead by waste biomass of immobilized A. niger beads, used in fermentation industries to produce citric acid, were studied. The immobilized A. niger beads, prepared via capillary extrusion method using calcium chloride, were applied in the removal of lead. Pb uptake was the highest in A. niger beads cells grown for 3 days with medium producing citric acid (12% sucrose, 0.5% NH₄NO₃, 0.1% KH₂PO₄, and 0.025% MgSO₄). Lead uptake by the immobilized A. niger beads and free A. niger mycellia beads increased sharply with time. However, while uptake by the immobilized A. niger beads continued to increase slowly, that by free A. niger mycellia beads stopped after 30 min. The optimum pH and temperature of lead uptake were found to be 6 and 35℃, respectively. The maximum uptake of lead was achieved with 50∼100 beads and 50 ㎖ lead solution in a 250-㎖ Erlenmeyer flask, while, at over 100 beads, uptake of the lead decreased. The order of biosorption capacity for heavy metals was Pb$gt;Cu$gt;Cd. Pb uptake capacity of the immobilized A. niger beads treated with 0.1 M CaCl₂, 0.1 M NaOH, and 0.1 M KOH decreased compared to the untreated beads. On testing the desorption of Pb from the immobilized A. niger beads, re-uptake of Pb was found possible after desorption of the binding metal with 0.1 M HCl.

쑥 분말 첨가량에 따른 쿠키의 품질 평가

방병호,김관필,이문수,정은자,Bang, Byung-Ho,Kim, Kwan-Pil,Rhee, Moon-Soo,Jeong, Eun-Ja 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

Physiological Properties of Thialysine Resistant Mutant of Candida utilis (V)

방병호 서울保健大學 1985 論文集 Vol.5 No.1

Thialysine 내성변이주(TRN-4006)를 야생주(NCYC-359)로 부터 N-methyl-N'-nitro-N-nitrosoguanidine(NTG)처리하여 얻었다. 이 변이주에 의한 lysine 흡수속도가 야생주에 비해 훨씬 빨랐으며, lysine흡수에 영향을 주는 여러가지 요소를 검토하였다. lysine흡수는 glucose와 같은 에너지 자원이 공존시 훨씬 증가되었고 산처리 후 lysine 흡수는 무처리구에 비해 감소되었으며 또한 lysine 흡수가 암모니아에 의해 저해되었다. 기본배기에 lysine을 첨가한 후 배양시 무첨가구에 비해 lysine 흡수속도가 크게 줄어들었다. 34%의 sucrose로 질소원의 고갈상태로 된 세포의 lysine 흡수속도는 현저히 증가되었다. Thialysine resistant mutant (TRN-4006) was induced from the wild strain of Candida utilis (NCYC-359) by N-methyl-N-nitro-N-nitrosoguanidine (NTC) treatment. The velocity of lysine uptake by this mutant was increased as compared with wild type strain. The effect of various factors on lysine uptake was investigated. Lysine uptake was increased in presence of an energy source such as glucose. After acid treatment, lysine uptake decreased as compared with no treatment. The rate of lysine transport was reduced by ammonia. Lysine uptake by cells preloaded with lysine was decreased significantly. The intracellular lysine pool was depleted to nondetectable levels, usually within 5hr, when the cells were exposed to 34% sucrose. Lysine uptake by these starved cells also increased.

Aspergillus sp. BY-54가 생산하는 Dextranase의 정제 및 특성

방병호,이진영 한국식품영양학회 1994 韓國食品營養學會誌 Vol.7 No.2

토양 시료로부터 dextran을 강하게 분해하는 Aspergillus sp. BY-54 균주는 분리 선별하고 이 균을 이용하여 dextranase 생성 최적 조건을 검토하였으며 또한 이 효소를 조정제하고 효소학적 특성을 조사한 결과는 다음과 같다. 탄소원으로서 dextran의 최적농도는 1%이었으며, 효소생성 최적 온도는 30℃, 그리고 효소생성에 미치는 초발 pH는 7로 나타났다. Aspergillus sp. BY-54가 생성하는 dextranase를 DEAE-cellulose column chromatography 법으로 2단계 NaCl농도 구배로 용출함으로서 조정제하였다. Dextranase의 K_m은 0.222%이었으며 glucosidic linkage를 한 DEAE-sephadex, CM-sephadex 및 sephadex G-100을 기질로 하였을 때도 dextran을 기질로 한 경우와 비슷한 활성을 보였으며, 저해제로서 sodium fluoride, KMnO_4 및 p-CMB등은 본 효소를 강하게 저해하였다. KCN은 오히려 본 효소를 20%정도로 활성화시켰다. Aspergillus sp. BY-54 which produced a strong dextran hydrolyzing enzyme was isolated from soil. Using this strain, the optimal cultural conditions, enzyme purification and characterization were studied. The results are as follows : The optimal concentration of dextran as carbon source was 1%. and the optimum temperature and the initial pH for enzyme production was 30℃, and 7.0, respectively. Dextranase was purified by DEAE-cellulose column chromatography with a linear gradient increase in NaCl. K_m value of dextranase was 0.222%, and several glucans containing various types of glucosidic linkages such as DEAE-sephadex, CM-sephadex and sephadex G-100 were almost digested to a large extent with this dextranase. The enzyme was strongly inhibited by sodium fluoride, KMnO_4 and p-CMB, while KCN caused 20% of activation.

Properties of Glucose Isomerase from Arthrobacter sp. L-3

방병호,남궁석,이정윤,윤은숙,이상건,이은숙 서울保健大學 1991 論文集 Vol.11 No.1

칼슘알긴산비드에 의한 염분의 흡착특성

방병호,서정숙 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

Ca-alginate bead로 소금의 흡착에 미치는 영향조건을 검토한 결과는 다음과 같다. Ca-alginate beads 에 의한 소금 흡착은 시간이 경과함에 따라 증가하였으며, 10분 후 4.0g으로 최고의 흡착량을 나타내었다. 0.2M CaCl_2, 0.2M BaCl_2, 0.2M FeCl_3 및 0.2M MgCl_2 등의 경화용액으로 조제한 bead에 의한 소금 흡착량은 Fe-alginate beads가 5.6g으로 제일 높았으나 bead가 쉽게 부서지는 단점이 있었고, MgCl_2 용액으로는 bead가 만들어지지 않았다. 그리고 0.2M CaCl_2 경화 용액이 0.1M, 0.2M 및 1M일 때 소금 흡착량은 각각 4.8g, 4.2g 및 4.1g으로 나타났다. Alginate의 농도를 0.6%, 1% 그리고 2%로 하여 제조한 비드로 소금 흡착량은 2.8g, 4.0g, 4.4g으로 각각 나타났으며, 그리고 bead의 크기를 각각 2.5mm, 3.5mm 그리고 4.5mm로 제조하여 소금의 흡착량을 살펴본 결과 각 크기별 모두 4.0 ~ 4.2g로 차이가 없었다. 초기 소금의 농도 4%, 8%, 12% 그리고 16%에서, 각각 소금의 흡착율은 30%, 28%, 27% 그리고 25%이었으며, pH에 따른 염분의 흡착률은 산성 (pH 4.0) 및 중성 (pH 6.8) 영역에서보다는 염기성 (pH 10.0)에서 더 높았다. 된장으로부터 내염성 세균을 분리한 후 alginate로 고정화된 beads와 비고정화한 bead와의 염분 흡착량은 고정화한 bead에 의한 염분 초기흡착속도가 보다 낮았으며, Ca-alginate bead 제조시 경화용액에 머무는 시간이 길수록 염분 흡착률은 감소하는 것으로 나타났다. 또한 1회 사용한 bead를 증류수에 하루 동안 방치 후 이 bead를 재이용함에 따라 염분 흡착량은 점점 감소하였다. 시료를 된장으로 하여 0시간, 3시간, 6시간, 12시간 및 24시간 후 소금 흡착율은 시간의 경과에 따라 더불어 증가하였다. 또한 소금이 감소된 된장의 pH를 측정한 결과, 4.90, 5.00, 5.01, 5.02 그리고 5.03이었으며, 적정산도는 0.1N-NaOH 소모량이 4ml, 3.4ml, 3.2ml, 3.0ml 그리고 3.0ml이었다. 저염 된장의 아미노태 질소를 적정한 결과, 원료 된장이 840mg/된장 100g, 740mg/된장 100g, 630mg/된장 100g, 그리고 530mg/된장 100g으로 줄어들었다. 각 시료별 염분 흡착율은 된장이 다른 시료 (Doengjang 100%, Kochujang 86%, Soysauce 78% and Jeotkal 71%)보다 가장 높게 나타났다. The adsorption characteristics of sodium chloride into Ca-alginate beads have been investigated and the result were as follows: Sodium chloride uptake by Ca-alginate beads increased with time. the highest uptake volume of sodium chloride was 4.2g after 10minutes. The uptake volume by Fe, Ca, Ba, and Sr-alginate beads was 5.6g, 4.2g, 4.2g and 4.0g respectively but in case of Fe-alginate beads, the induced hydrogel beads were very fragile and the strength of Fe-alginate beads were weaker than Ca- and Ba-alginate beads. Mg-alginate bead was not formed and Ca- Ba- and Sr-alginate beads had a similar uptake volume about 4.2g, respectively. The uptake volume of sodium chloride by CaCl_2 concentration (0.1M, 0.2M and 1M), curing solution, was 4.8, 4.2g and 4.1g, respectively. The uptake volume by sodium alginate concentration (0.6%, 1% and 2%) was 2.8g, 4.0g and 4.1g, respectively. The uptake bead size was not effected in uptake sodium chloride. The uptake rate on initial sodium chloride concentration (4%, 8%, 12% and 16%) was 30%, 28%, 27% and 25% respectively. The uptake rate on basic pH (10.0) was higher than when compared to other neutral pH(6.8) and acidic pH(4.0). The initial uptake velocity of sodium chloride from immobilization beads with salt resistant bacteria was lower than that of non-immobilization beads. The uptake rate of sodium chloride was decreased according to elongation of curing time. Reusability of Ca-alginate beads was possible but according to reutilization, the salt uptake volume of beads was also decreased. The uptake volume of sodium chloride from Doengjang by Ca-alginate beads on time course (3, 6, 12, and 24 hour) was revealed 5g, 6g, 7g and 7g respectively. The pH variation in low salt Doengjang and titratable acidity (expressed as milliliter of 0.1N NaOH) on time course (0, 3, 6, 12 and 24 hour) was 4.90, 5.00, 5.01, 5.02 and 5.03 and 4.0ml, 3.4ml, 3.2ml, 3.0ml and 3.0ml , respectively. The amino-nitrogen volume of low salt Doengjang decreased with time (0, 3, 6, 12 and 24 hour) 840mg, 740mg, 630ml, 530mg, 530mg and 530mg, respectively. The uptake rate of sodium chloride in Doenjang was the highest among all sample (Doengjang 100%, Kochujang 86%, Soysauce 78% and Jeotkan 71%).

Trimeresurus flavoviridis Venom에 대한 Inhibitor검색

방병호 서울保健大學 1984 論文集 Vol.4 No.1

Trimeresurus flavoviridis 독에 대해서 저해물질을 생성하는 균 68-B주를 분리했으며 이 균주가 생성하는 물질이 조정제의 상대에서 사독에 대한 저해작용 및 성질에 대해서 검토한바 Trimeresurus flavoviridis독에 대한 저해율이 80~85%이었다. 본 시료가 열이냐 pH에 대해서 아주 인정하였으며 또한 기질의 종류에 따라 저해율에는 현저한 차이가 있었다. α-Chymotrypsin이나 pepsin에는 저해를 나타내지 않았으나 trypsin에서는 약간의 저해작용을 나타내었다. Cu^(++)나 Zn^(++) 이온이 반응액중에 공존시 그 저해능이 현저히 약화되었다. A substance which inhibit to the activity of Trimeresurus flavoviridis Venom protease was isolated from the cultured extract of mold. The active substance was crystalized with the ethyl ether soluble fraction. About 85 percent of the protease activity was inhibited by this substance on hydrolyzing action of casein. This inhibitory substance was very stable to heat. For example, about 5 percent of the activity was decreased with treatment at 100℃ for 120minutes. This substance was acidic in solution but it was very stable in neutral or alkaline pH. The inhibitory activity was decreased by Cu^(+-+) and Zn^(++) on egg albumin and hemoglobin was 77 and 95 percent respectively. α-Chymotrypsin and pepsin were not inhibited by this substance, whereas trypsin was some what inhibited.

Thialysine 내성변이주에 의한 Lysine생산의 배양조건 : Cultural Condition for Lysine Production by Thialysine Resistant Mutant of Candida utilis

방병호,서정훈 한국산업미생물학회 1984 한국미생물·생명공학회지 Vol.12 No.3

Thialysine 내성변이주(TRN-4006)에 의한 lysine 발효의 배양조건을 검토한 결과 초발 최적 pH가 5-6으로 나타났으며 탄소원으로는 glucose, fructose 순으로 양호하였으며 6%의 glucose가 본 발효에 최적 농도로 나타났다. 무기질원소로서(NH_(4))_(2), SO_(4)와 (NH_(4))_(2), HPO_(4)를 제외한 NH_(4)Cl, NaNO_(3), KNO_(3), 그리고 urea 등은 본 발효에 적당치 못했다. (NH_(4))_(2), SO는 0.5%, (NH_(4))_(2),HPO_(4)는 2%가 본 발효의 무기질소원으로 가장 좋았다. CaCO_(3)첨가의 효과는 없었으며 tyrosine, threomne 그리고 phenylalanine을 제외한 몇몇 아미노산은 lysine의 생산을 증가시켰으며 비타민의 효과는 거의 없었다. polassium phosphate (monobasic)의 농도가 증가함에 따라 lysine의 생성도 계속 증가하다가 1.0% 에서 최고에 달했다. MgSO_(4)는 0.01%가 변이주의 생육 및 Iysine 생산에 최적농도였으며 그이상의 농도에서는 생육 및 생산에 아무런 영향이 없었다. CaCl_(2)도 lysine 생산에는 아무런 효과가 없었으나 본 변이 주의 생육에는 약간 촉진적인 작용을 가졌다. 0.25%의 acetate, citrate 그리고 succinate 첨가는 lysine 생산을 15% 정도 증가시켰으며 tartarate 와 oxalate는 오히려 20% 정도 lysine 생산을 저해하였다. 그리고 천연 유기원으로서 beef extract 는 0.5%에서 lysine 생산을 무첨가구에 비해 약 2배정도 증가시켰다. 또한 본 변연이주의 정지기에 도달했을 때 0.1%의 SDS(total conc.) 첨가가 lysine 생산을 약 10% 정도 증가시켰다. Cultural conditions on lysine production by TRN-4006 were investigated. Maximum-productivity was observed when mutant strain was grown at pH 5-6. The optimum concentration of KH_(2)PO_(4) was 0.8%. Glucose, sucrose, and fructose were the preferred carbon sources. When medium containing 10% glucose was used, (NH_(4))_(2)SO_(4) and (NH_(4))_(2)HPO_(4) served as good nitrogen source. Acetate, citrate and succinate stimulated lysine production slightly, but tartrate and oxalate rather inhibited. Natural nutrient sources tested stimulated both cell growth and lysine production. Especially, addition of 0.5% beef extract promoted productivity by about 2 fold. Lysine titer was increased by the addition of SOS into the cullure broth at the end of cullivation. A highly aerobic condition was necessary for the maximum production of lysine as well as cell growth. Any concentration of CaCO_(3) was note effective on lysine production and CaCl_(3) also had no effect.