Aspergillus flavus , Aspergillus niger 및 Fusarium sporotrichioides 의 혼합 배양이 곰팡이 독서 생성에 미치는 영향

여명재,강성조,송재영,정덕화 한국식품과학회 1996 한국식품과학회 학술대회 Vol.1996 No.1

석류식초의 품질 관리 규격 확립

여명재(Myeong-Jai Yae),이경훤(Gyeong-Hweon Lee),남기혁(Ki-Hyeok Nam),장세영(Se-Young Jang),우승미(Seung-Mi Woo),정용진(Yong-Jin Jeong) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11

본 연구에서는 석류식초의 품질관리를 위하여 알코올 및 초산발효 조건을 모니터링하였다. 알코올발효과정에서 석류과즙농도 16°Brix에서 알코올 함량이 가장 높았으나 석류과즙농도 12°Brix에서도 과실식초 규격에 적합하였다. 석류알코올발효과정에서 발효초기 fructose와 glucose가 나타났고 시간이 경과됨에 따라 감소하여 발효 4일째는 glucose만 검출되었다. 유기산은 oxalic, lactic, acetic 및 citric acid가 확인되었으며 알코올발효과정에서는 크게 변화되지 않았다. 초산발효 과정에서 산도는 초기 1.56%에서 5.54%로 증가되었으며, oxalic, lactic 및 citric acid 함량은 크게 변화되지 않고 acetic acid만 증가되었다. 따라서 석류과즙과 석류식초의 citric acid 함량을 비교함으로써 식초의 석류과즙 함량 측정이 가능하였다. 이상의 결과 석류과즙 12°Brix를 사용하여 알코올 및 초산발효과정으로 석류식초를 제조방법 및 품질관리 기준을 확립하였다. This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar. In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of 16°Brix, but suitable to fruit vinegar standards at a concentration of 12°Brix. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of 12°Brix.

전통식품 재료중 Penicillium 속 곰팡이 독소 생성균의 검색

강성조,여명재,송지영,박봉정,정덕화 한국식품과학회 1996 한국식품과학회 학술대회 Vol.1996 No.1

Allylisothiocyanate 첨가가 Aflatoxin 생성 곰팡이 대사산물의 생합성에 미치는 영향

강성조,여명재,이은일,송재영,정덕화 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.1

The effects of allylisothiocyanate on the biosynthesis of various fungus metabolites such as sterigrnatocystin, lipid, protein, citrate RNA and AMP from the culture of Aspergillius parasiticus R-716 were investigated. The content of sterigmatocystin, the precursor of aflatoxin, was lower in the culture added with 50ppm allylisothiocyanate after 48 hours, however was rather higher after 144 hours compared to that of the control. The addition of allylisothiocyanate resulted in the increase of lipid, protein, RNA in mycelium and the content of citrate in the media, but the amount of AMP was low.

제 13 주제 : Rec - assay 에 의한 T - 2 toxin 및 Aflatoxin 의 변이원성에 관한 연구

전향숙,여명재,제정단,정덕화 대한보건협회 1993 대한보건협회 보건종합학술대회 Vol.- No.-

Aspergillus versicolor 가 생산하는 sterigmatocystin 에 대한 항체생산

윤원한,하우송,강진순,여명재,전향숙,정덕화 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.1

In order to establish the enzyme linked immunosorbent assay(ELISA) of sterigmatocystin produced by Aspergillus versicolor, we experimented and obtained following results. Two of three rabbits which had been immunized with sterigmatocystin-hemiacetal-BSA produced antibodies against sterigmatocystin at 15 weeks. The produced antibodies were specific for sterigmatocystin and sterigmatocystin-hemiacetal but didn't cross react with other sterigmatocystin analogues in a significant degree. DMF : 4% KCl (18:2) mixed solution was most effective to dissolve sterigmatocystin. For the preparation of sample solution to determine sterigmatocystin by ELISA, sample was extracted with CHCl₃ and dried, then the dried sample was redissolved with 100 ul DMF+4% KCl mixture. 10-1,000 ng/ml level. of standard sterigmatocystin could be applied to the established ELISA. When artifically contaminated rice were assayed by the ELISA, the average recovery of sterigmatocystin spiked to 25-500 ng/g was 109% (97-116%), and mean interwell coefficient of variation was 21% (11-28%).

소금농도가 김치에서 분리한 젖산균의 증식속도에 미치는 영향

소명환,이영숙,김현숙,조은지,여명재 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.3

소금농도를 0, 2, 4 및 6%로 조정한 여과제균 배추즙에 김치에서 분리한 7주의 젖산균을 단독 접종하고 30℃에서 배양하면서 증식곡선을 작성하고 이를 이용하여 각 배양조건에서의 유도시간과 세대시간을 구하였다. 소금농도 증가에 따라 증식곡선의 모양이 균주에 따라 서로 다르게 변하였다. 2∼4%의 소금을 첨가하면 모든 젖산균들의 유도시간이 연장되었다. 소금농도를 0%에서 4%로 높였을 때 유도시간은 Leu. paramesenteroides 및 Leu. mesenteroides subsp. dextranicum 가장 연장되었고, 그 다음이 Leu. mesenteroides subsp. mesenteroides, Lac. bavaricus 및 Lac. homohiochii 이었다. 연장기간이 가장 짧은 것은 Lac. plantarum 및 Lac. brevis이었다. 이때 세대시간이 가장 많이 연장된 것은 Lac. bavaricus 및 Lac. homohiochii이었고, 그 다음은 Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum 및 Leu. paramesenteroides이었다. 연장율이 가장 낮은 것은 Lac. plantarum 및 Lac. brevis이었다. 소금 2% 첨가에 의하여 Leu. mesenteroides subsp. dextranicum 및 Leu. mesenteroides subsp. mesenteroides의 세대시간은 소금 무첨가 보다 약간 길어졌고, Lac. homohiochii 및 Lac. brevis는 변화가 없었다. Lac. plantarum Lac. bavaricus 및 Leu. paramesenteroides는 오히려 약간 단축되었다. 소금농도가 2%에서 4%로 증가하면 젖산균 균종간의 세대시간 서열이 바뀌었다. 소금농도가 낮으면 Leuconostoc속 젖산균들의 증식이 유리하였고, 소금농도가 높으면 Lactobacillus속 젖산균들의 증식이 유리하였다. Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed, when they were cultivated at 30℃ in filter sterilized Chinese cabbage juice containing 0, 2, 4 and 6% salt, and then lag time and generation time were calculated. The shapes of growth curves were changed differently among strains, as salt concentrations were increased. The addition of 2∼4% salt resulted in prolongation of lag time in all strains. When salt concentrations were increased from 0 to 4%, the prolongations of lag time were most conspicuous in Leu. paramesenteroides and Leu. mesenteroides subsp. dextranicum, and the next in Leu. mesenteroides subsp. mesenteroides. Lac. bavaricus and Lac. homohiochii, and the least in Lac. plantarum and Lac. brevis. And then the prolongations of generation time were most remarkable in Lac. bavaricus and Lac. homohiochii, and the next in Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp, dextranicum and Leu. paramesenteroides, and the least in Lac. plantarum and Lac. brevis. By incleasing salt concentrations from 0 to 2%, the generation times of Leu. mesenteroides subsp. dextranicum and Leu. mesenteroides subsp. mesenteroides were prolonged slightly, while those of Lac. homohiochii and Lac. brevis were not changed, and those of Lac. plantarum, Lac. bavaricus and Leu. paramesenteroides were shortened slightly. As salt concentrations were increased from 2% to 4%, inversions in the order of generation time occurred among strains. As a whole, lower salt concentrations were more favorable for the growth of Leuconostoc strains, while higher salt concentrations were for Lactobacillus strains.

Aspergillus vericolor가 생산하는 sterigmatocystin에 대한 항체생산

윤원한,하우송,강진순,여명재,전향숙,정덕화 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.1

In order to establish the enzyme linked immunosorbent assay(ELISA) of sterigmatocystin produced by Aspergillus versicolor, we experimented and obtained following results. Two of three rabbits which had been immunized with sterigmatocystin-hemiacetal-BSA produced antibodies against sterigmatocystin at 15 weeks. The produced antibodies were specific for sterigmatocystin and sterigmatocystin-hemiacetal but didn't cross react with other sterigmatocystin analogues in a significant degree. DMF : 4% KC1 (18 : 2) mixed solution was most effective to dissolve sterigmatocystin. For the preparation of sample solution to determine sterigmatocystin by ELISA, sample was extracted with CHC13 and dried, than the dried sample was redissolved with 100 ${mu}ell$ DMF + 4% KC1 mixture. 10~1,000 ng/$m\ell$ level of standard sterigmatocystin could be applied to the established ELISA. When artifically contaminated rice were assayed by the ELISA, the average recovery of sterigmatocystin spiked to 25~500 ng/g was 109% (97~116%), and mean interwell coefficient of variation was 21% (11~28%).

영남지역 곡류로부터 Ochratoxin A 생성균의 분야에 관한 연구

김동술,정덕화,조태웅,여명재,강진순 한국환경보건학회 1994 한국환경보건학회지 Vol.20 No.3

To isolate the ochratoxin A producing strains from agricultural products and soil in Youngnam districts, rice (37), unhulled rice (10), barley (20), unhulled barley (3), corn (21), soil (26), meju (25), malt (8), soybean (26) and peanut (15) were collected from homes and markets of Youngnam districts through September 1992 to November 1992. 187 strains of Aspergillus spp. and Penicillium spp. were isolated from 191 samples. As a result of screening by TLC, 36 strains expressed fluorescent spot and a same Rf value of standard ochratoxin A, and 9 strains of them were identified as ochratoxin A producing strains by HPLC.

녹차음료 PET제품의 고온저장중의 품질 특성 변화

이경훤(Gyeong-Hweon Lee),라임정(Im-Joung La),조혁준(Hyeok-Jun Cho),여명재(Myeong-Jai Yea),김승배(Seung-Bae Kim),박지용(Ji-Yong Park),김성호(Seong-Ho Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.1

본 연구는 60℃ 고온저장 조건에서 4주 동안 PET 포장된 녹차음료의 품질 변화 특성과 품질열화를 최소화할 수 있는 포장 근거를 마련하기 위하여 PET 포장용기의 산소투과성 및 cap의 밀봉 안정성을 조사하였다. 고온저장 조건에서 MXD6 blend PET는 가스 차단성이 우수하였으며 4주 동안 TEN cap의 removal torque 변화도 적게 나타났다. 4주 동안 고온저장 중 녹차음료의 pH, 색도 및 비타민 C 및 카테킨 함량은 유의적으로 변화하였고 카페인과 총 아미노산의 함량은 고온저장 중 크게 변화하지 않았다. Hexanol, linalool, menthol 및 α-terpineol 4종의 alcohol류 향기성분은 고온저장 3주차까지 급격한 함량 증가를 보였고 d-limonene은 큰 변화가 없었다. 관능평가 결과는 떫은맛과 향, 전체적인 맛은 기호도가 낮아지는 결과를 보였다. The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60℃. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.