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백성열,여수환,박혜영,이충환 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.6
For the selection of a starter for vinegar, six strains of acetic-acid bacteria were isolated from traditional Korean vinegar fermented through the static method. These strains were investigated for their acetic-acid fermentation and identification characteristics. The 16S rRNA sequences of six strains were identified as Acetobacter pasteurianus, A. malorum, Gluconacetobacter entanii, Ga. intermedius, and Ga. xylinus respectively. The overoxidation of acetic acid, acetic-acid and pH tolerances, and acetic-acid production of these strains were investigated. None seemed to have been overoxidized. The Gluconacetobacter genus showed acetic-acid tolerance. Among the acetic-acid bacteria, A. malorum V5-7 exhibited the highest pH tolerance. The Ga. intermedius V11-5 and Ga. xylinus V8-1 strains produced colloids that exopolysaccharides of fiber. The acetic-acid production by isolated acetic-acid bacteria and type strain was a achieved at a shaking culture at 30℃ for 5 days. A. malorum V5-7, A. pasteurianus Gam2, and Ga. intermedius V11-5 exhibited the highest acetic acid production. The study results indicate that appropriate strains of acetic-acid bacteria improved the thraditional Korean vinegar fermented through the static method.
데이터 기반의 소비자 감성 분석을 통한 마케팅 전략 제고: 가정 간편식 ‘밀키트’상품을 중심으로
백성열,정용득 사회혁신기업연구원 2022 혁신기업연구 Vol.7 No.2
본 연구는 코로나19(Covid-19) 로 인한 사회적 거리두기의 영향과 언택트 현상 중의 하나로 일반 가정에서 온라인 배달식품인 밀키트를 온라인으로 주문하는 현상이 폭증하였다. 이에 따라 현재 온라인 쇼핑몰을 통해 판매하고 있는 밀키트에 대한 소비자의 감성을 분석하여 판매를 배가 시키기 위한 전략으로 삼고자, 온라인 뉴스 매체 등의 커뮤니티 웹사이트에서 “밀키트” 키워드를 중심으로 연관성 있는 단어간의 관계를 분석하여 대중의 관심 키워드를 파악하고자 한다. 본 연구를 위해서 온라인 매체와 주요 커뮤니티 사이트에서 웹 스크래핑 기법을 이용하여 데이터를 수집하고, 자연어 처리를 위해 데이터를 정제하고 한국어 코퍼스 용어 사전과 통계기반의 벡터간 유사도 기법을 사용하였다. 여기에 형태소 분석, 불용어 처리, TF-IDF를 적용한 워드 임베딩 기법 등을 사용하여 자연어처리 하였다. “밀키트” 단어를 중심으로 검색한 온라인 매체의 기사 내용, 커뮤니티 사이트 이용자들의 밀키트 상품 리뷰에 단어간 유사도는 단어를 벡터로 수치화하여 자연어 처리 알고리즘을 이용한 훈련 과정을 반복적으로 수행하였고, 동시에 단어 빈도를 카운트 벡터화하는 작업을 수행하였다. 단어간의 유사관계도는 네트워크 그래프로 표현하여 의사결정하는데 인사이트 편의성을 제공하였다.
저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성
백성열,문지영,여수환 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7
The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at 25℃. In addition, 5% skimmed milk, α-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.
전통 장류에서 분리된 알칼리성 Cellulase 생성 Bacillus subtilis 4-1 균주의 효소학적 특성
백성열,이유정,윤혜주,박혜영,여수환 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.3
In this study, we isolated a cellulase-producing bacterium isolated from traditional Korean fermented soybean paste and investigated the effect of culture conditions on the production of cellulase. This bacterium, which was identified as Bacillus subtilis 4-1 through 16S rRNA gene sequence analysis, showed the highest cellulase activity when the cells were grown at 45℃ for 24 hours in the CMC medium supplemented with 1.0% of soluble starch and 0.1% yeast extract. The initial optimum pH of the medium was observed in the range of 5.0∼9.0. The optimal pH and temperature for the production of cellulase from B. subtilis 4-1 were pH 9.0 and 60℃ respectively. In addition, the enzyme showed significant activity in the temperature range of 20∼90℃, which indicates that B. subtilis 4-1 cellulase is an alkaline-resistance and thermo-stable enzyme. This enzyme showed higher activity with CMC as the substrate for endo-type cellulase than avicel or pNPG as the exo-type substrates for exo-type cellulase and β-glucosidase. These results suggest that the cellulase produced from B. subtilis 4-1 is a complex enzyme rather than a mono-enzyme.
백성열,김지선,문지영,이충환,박유경,여수환 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.3
To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.
백성열,이충환,박유경,최한석,문지영,여수환 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.5
본 연구에서는 옻의 활용과 부가가치 증대를 위해 우루시올 성분이 제거된 무독화 옻 추출물을 첨가한 식초제조 조건 및 품질 특성을 조사하였다. 종초 접종량을 달리하여 무독화 옻 추출물 첨가한 식초의 초산 발효에서는 발효 후반 종초 접종량에 따른 산도는 4.8~4.9%로 차이가 나타나지 않았다. 초기 알코올 농도에 따른 초산 발효에서는 초기 알코올 농도가 높을수록 산도가 높은 경향을 나타내었으며, 초산 수율은 82.8%, 84.4%, 77.7% 및 69.5%로, 초기 알코올 농도 6% 시험구에서 가장 높았으며, 알코올 8% 시험구에서 낮은 것으로 나타났다. 무독화 옻 추출물 농도에 따른 초산 발효에서는 옻 추출물 첨가한 식초의 산도는 5.3~5.9%로 무첨가 식초의 산도 5.5%에 비해 0.4% 높았으며, 옻 추출물 농도에 따른 차이는 크지 않았다. 무독화 옻 추출물 농도에 따른 갈색도는 무첨가 식초가 옻 추출물 첨가 식초보다 갈색의 정도가 높았으며 색도는 옻 추출물 2% 첨가 식초의 명도가 가장 높게 나타났다. 무독화 옻 추출물 농도에 따른 주요 유기산은 acetic acid로 분석되었으며 함량은 53.3~65.8 mg/mL의 범위를 나타내었다. 무독화 옻식초의 주요 아미노산은 arginine(190.3~333.3 μg/mL), proline(125.6~290.8 μg/mL), alanine(126.1~270.9 μg/mL), glutamic acid(159.0~262.4 μg/mL)이며, 무첨가 식초에 비해 높은 유리 아미노산은 alanine과 glutamic acid로 나타났다.
백성열 ( Seong Yeol Baek ),김주연 ( Joo Yeon Kim ),백창호 ( Chang Ho Baek ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),적석태 ( Seok Tae Jeong ),여수환 ( Soo Hwan Yeo ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
The quality characteristics of Hwanggeumju, which has been described in an ancient document, were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.