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이택수,신보규,이석건,유주현 한국미생물학회 1971 미생물학회지 Vol.9 No.2
Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$</TEX and $M_3$, $D_9$ and $G_8$ $30^{\circ}C$</TEX. And their lethal temperature of the strain $D_1$ and $D_2$ was $62^{\circ}C$</TEX and $M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.
이석건,신보규,박창희 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.4
The result of analysis of ingredient of Kochujang is as follows. The expriments were prepared with wheat flour (WF) and glutinous rice(GR); the experimental A type is made of full WF, B type, WF 75% and GR 25%, C type, WF 50% and GR 50% and D type, only full GR. The N content of crude protein and amino type N is higher in the order of A, B, C, and D types, ethyl alcohol is higher in the order of D, C, B, and A types in aging process. The pH is some what higher in A type but in moisture and NaCl, not much difference were shown in the experimental types. The isolated sugars of Kochujang ripened for 90 days analyzed out glucose, fructose, maltose and rhamnose with glucose being the largest in quantity. Glucose is higher in A type, fructose in B type. The alcohols of the ripened Kochujang analyzed out n-propyl, iso-butyl, and iso-amyl alcohol, the content of which is below 3.2㎎% and did not show much difference in each experimental types.
이택수,이석건,신보규,주영하 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.2
During the Brewing of Soy Sauce on an industrial scale, Saccharomyces rouxii T_9 was cultured and added to the soy sauce mash. The comparative experiments of soy sauce mash in non-addition and addition group of yeast were examined in this report. The yeast flora and chemical composition of Soy sauce mash through out the brewing were observed and the results obtained were as follows. (1) The number of Osmophilic yeast in one ㎖ of soy sauce mash showed 185×10³ 1 month after mashing and 750×10³ 4 months after mashing in case of yeast group, while presented as 98×10³ 1 month after mashing and 394×10³ 4 months after mashing in case of non-yeast group. And the number of Osmphilic yeast in yeast group was twice of that in non-yeast group. (2) The number of ordinary yeast of TTC red group was shown as 2132×10³ to 3252 ×10³ 5 to 6 months after mashing in case of yeast group, while presented 752×10³ to 1251×10³ in case of non-yeast group. And the yeast group was show n more than non-yeast group in ordinary, red pink and pink yeast number. (3) TTC red yeast were strongly appeared in both addition and non-addition group of yeast from 1 month after mashing to 6 months after mashing. (4) Though total nitrogen, pure extract, pH and buffer action contents of soy sauce showed similar tendency in yeast and non-yeast group, alcohol and color density contents were highly appeared in yeast group and reducing sugar content was in non-yeast group respectively. (5) By the results of Organic function test of soy sauce mash, the difference of taste quality in yeast and non-yeast group were not evidently appeared, however, the appearance and flavour of the soy sauce were better in yeast group than in non-yeast group.
이택수,이석건,신보규 한국농화학회 1970 Applied Biological Chemistry (Appl Biol Chem) Vol.13 No.2
The yeasts in the soy sauce mash were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time. The results obtained were as follows: a) The number of ordinary and osmophilic yeasts in 1 ㎖. of the soy sauce mash showed a tendency to be increased from the mashing to the mature stages and to decrease in the aging stages: 127×10³ immediately after mashing, 86×10³ 1 month after, 356×10³ 3 months after, 1250×10³ 6 months after and 65×10³ 2 years after mashing in the case of ordinary yeasts, and 0 after mashing, 40×10³ 1 month after, 81×10³ 3 months after, 358×10³ 6 month after and 23×10³2 years after mashing in the case of osmophilic yeasts. b) 50 strains of yeasts were isolated from the soy sauce mash optionally in process of fermentation period, and they were identified as 7 genera and 18 species: 10 strains of Saccharnmyces rouxii, 1 strain of Saccharomyces niarxianus, 3 strains of Saccharomyces rosei, 1 strain of Saccharomyces fermentati, 6 strains of Saccharamyces mellis, 1 strain of Saccharomyces acidifaciens, 1 strain of Saccharomyces pastori, 3 strains of Pichia polymorpha, 2 strains of Hansenula anomala, 1 strain of Hansenula saturnus, 2 strains of Hansenula suaveolens, 5 strains of Nadsonia fulvescens, 8 strains of Debaryomyces hasenii, 1 strain of Debaryomyces nicotianae, 1 strain of Debaryomyces kloeckeri, 2 strains of Torulopsis sake, 1 strain of Torulopsis holmii and 1 strain of Candida pelliculasa. c) Distribution of yeasts according to the fermentation period was as follows: i) Saccharomyces rouxii, Saccharomyces marxianus, Saccharoymces rosei, Pichia polymorpha, Debaryomyces hansenii, Torulopsis sake, Candida pelliculosa, Debaryomyces nicotianae, Nadsonia fulvescens, Hansenula suaveolens and Hansenula saturnus were found in the early stages of fermentation. ii) Saccharomyces rouxii, Saccharonzyces rosei, Saccharomyces fermentati, Saccharomyces mellis, Saccharomyces pastori, Hansenula anomala, Saccharomyces acidifaciens and Debaryomyces hansenii appeared in the mature stages. iii) Saccharomyces rouxii, Saccharomyces mellis, Nadsonia fulvescenes, Dedaryomyces hansenii, Debaryomyces kloeckeri, Torulopsis sake and Torulopsis holmii were distributed in the aging stages. d) TTC white yeasts were found in abundance in the early stages of fermentation and TTC red yeasts appeared more than 50 per cent in the mature and aging stages. e) The yeasts belonging to Saccharomyces mellis and Saccharomyces pastori were classified as TTC red yeasts, Saccharomyces acidifaciens were reel pink, Hansenula saturnus Debaryomyces kloeckeri, and Torulopsis holmii were pink, Saccharomycess marxianus and Nadsonia fulvescens were white and the others were the same as the description in the previous report. Saccharomyces rouxii ware classified for the most part as TTC red yeasts, and while some of them were red pink. f) Species of yeasts in the soy sauce mash were similar to those in the soy sauce koji, but the latter were not osmophilic and in the former case, the osmophilic yeasts were increased in process of fermentation period.