간장 발효에 관여하는 효모에 관한 연구(제5보) : Saccharomyces rouxii T - 9 의 영양요구성(1) ; 질소원 및 무기염류의 영향에 대하여 Nutritional requirements of Saccharomyces rouxii T - 9(1) ; Influence of addition of nitrogen sources and inorganic salts

이택수,이석건 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1

These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of (NH₄)₂HPO₄ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of NaNO₃ as an inorganic salt to the media contining no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of NaNO₃ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of MgSO₄ and CaCl₂ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of MgCl₂ to the media containing 26% of NaCl.

선거 여론조사의 문제점과 대응방안

이택수 관훈클럽 2012 관훈저널 Vol.- No.124

간장발효에 관여하는 효모에 관한 연구(제7보) : Saccharomyces rouxii T9 을 이용한 간장의 발효시험 Industrial utilization of Saccharomyces rouxii T9 in the brewing of soy sauce

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.

간장발효에 관여하는 효모에 관한 연구(제2보) : 간장 덧 중에 생육하는 효모에 대하여 Isolation , identification and classification of the yeasts in the soy sauce mash

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.

게임산업진흥법- 게임산업진흥법안의 허와 실

이택수,Lee, Taek-Su 한국데이터베이스진흥원 2004 디지털콘텐츠 Vol.11 No.-

문화관광부는 음반비디오물및게임물에관한법률을 장르별로 별도 입법화한다는 방침을 세우면서 게임산업의진흥에관한법률제정안을 발표했다. 게임산업진흥법은 산업진흥을 위한 문화진흥을 기치로 내걸고 있다는 점에서 높이 평가할 만하지만, 진흥법이라고 하기에는 규제 조항이 지나치게 많고 예산조달 항목이 없다는 한계성도 갖고 있다. 탄생 자체만으로 의미가 있다고 볼 수 있으나, 동전의 양면을 하나의 법에 아우르려하고 있다는 점에서 위험성도 내재돼 있는 것이다.

찹쌀과 찹쌀가루가 고추장의 품질에 미치는 영향

이택수,김근향,배정설 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.2

Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, W and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the prepar anon. The total free amino acid content was 16.49 ㎎/g for group A, 13.68㎎/g for group B and 15.84㎎/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group 13 throughout aging period.

간장발효에 관여하는 효모에 관한 연구(제4보) : 고농도 식염내성효모의 배양조건 Cultural Conditions of the Osmophilic Yeasts for Higher Concentration of NaCl

이택수,이석진 한국농화학회 1970 Applied Biological Chemistry (Appl Biol Chem) Vol.13 No.3

The cultural conditions of the osmophilic yeasts for higher concentration of NaCl selected in the previous report were examined and the results obtained were as follows. 1) The strain T₃ and T_8 were grown exceedingly well on the media containing 15 percent of NaCl and T_5, T_9, T_(10) and T_(11) on the media containing 5 percent of NaCl. 2) The optimum temperature for growth of the strain T₃and T_5 was 30℃, T_8 T_(10) and T_(11) was 25℃ and T_9 was 35℃. 3) Their lethal temperature was 60℃ (treatment for 10 minutes). 4) The optimum pH for growth of the strain T₃ and T_8 was pH 4.0, T_5 was pH 6.0 and T_9, T_(10) and T_(11) was pH 5.0, respectively.

국균(麴菌)의 효소생산 및 생육에 미치는 고추가루의 영향에 관한 연구 : [제1보] 고추가루 첨가농도의 영향 [Part 1] The effects of concentration of red pepper powder added

이택수,박윤중 한국농화학회 1976 Applied Biological Chemistry (Appl Biol Chem) Vol.19 No.4

This experiment was carried out to investigate the effects of red pepper powder on its enzyme production and growth of Aspergillus oryzae. In this report, Aspergillus oryzae A and G strains were cultured to the wheat bran and Czapek Dox liquid media containing red pepper powder. And their enzyme activity. dry mycelial weight, pH and acidity were determined respectively. The results obtained were as follows. 1. In the case of protease reaction on the substrate without salt, the addition of red pepper powder ranging from 0.05 to 30 per cert to the wheat bran medium showed the increased neutral and alkali protease production in comparison with the control. However, the acid protease production were decreased by the addition of red pepper powder in the case of Aspergillus oryzae G strain. 2. In the case of protease reaction on the substrate with 10 per cent of salt, wheat bran medium containing 0.05 to 10 per cent of red pepper powder showed the high protease production in comparison with the control. 3. The addition of red pepper powder to wheat bran medium gave no effect on the production of amylase. 4. Wheat bran medium containing red pepper powder were generally shown the high cellulose production in comparison with the control. 5. As the amount of red pepper added to the Czapek-Dox lipuid culture was increased, the dry mycelial weight produced by Aspergillus oryzae A and G strains were also increased. And the dry mycelial weight produced by Aspergillus oryzae A strain was much more than that of Aspergillus oryzae G strain. 6. The addition of red pepper powder brought the fall of pH in Czapek-Doic liquid medium. 7. By, the increase of red pepper. powder concentration, the acidity in Czapek-Dox liquid culture were increased. And the increase ratio in the case of Aspergilpus oryzae G strain was more remarkable than that of Aspergillus oryzae A strain.

국균(麴菌)의 생육 및 효소생산에 미치는 마늘성분에 관한 연구

이택수,이석건,남성희 한국농화학회 1978 Applied Biological Chemistry (Appl Biol Chem) Vol.21 No.2

Asp. oryzae D and H strains were cultured in the wheat bran and Czapek-Dox liquid media containing garlic powder in order to investigate the effect of garlic on the enzyme production and growth of Asp. oryzae. The results obtained were as follows; 1. Wheat bran media containing 0.5 to 2% garlic powder yielded increased in acid protease activity of the Asp. oryzae D strain while the best activity appeared at 2 to 6% in alkaline protease and 0.5% in neutral protease. 2. The protease activities of Asp. oryzae H strain was similar to that of the control in wheat bran media containing 0.5 to 8% garlic powder, but the peak appeared at the garlic powder concentration of 30%. 3. Garlic powder increased the α-and Glucoamylase activities of Asp. oryzae H strain. 4. Garlic powder inhibited the both Asp. oryzae strains from the cellulase production. 5. Gzapek-Dex liquid media containing 0.5 to 6% garlic powder yielded increase in dry mycerial weight in comparison with the control, and the increament was much more in case of the Asp. oryzae H strain. 6. As the amount of the garlic powder added to the Czapek-Dox liquid media increased, the pH of the cultured media of Asp. oryzae D strains was on the decrease while the media of H strain increased. 7. As the amount of the garlic powder added increased, the acidity of the cultured Czapek-Dex media increased. 8. The growth rate of the two Asp. oryzae strains were remarkably inhibited and no growth appeared in wheat bran and Czapek-Dox media containing garlic powder more over 10%. 9. The utility rate of reducing sugar was the highest in the Czapek-Dox liquid media containing 1 to 2% garlic powder.

담금 방법을 달리하여 제조한 고추장중 에탄올 및 미생물의 변화

이택수,전명숙,박성오,노봉수 서울여자대학교 자연과학연구소 1996 자연과학연구논문집 Vol.7 No.-

메주, 코오지, 아밀레이스, 프로테이스 등을 사용해서 담금방법을 달리하여 제조한 고추장중 미생물균수의 변화와 에탄올 생성을 관찰하였다. 가장 많은 미생물은 호기성 세균이었으며 총균수는 1.1X10-1.3X10CFU/g이었고 반면 혐기성 세규수는 7.4X10-1.7X10CFU/g이었다. 90일 숙성 후 곰팡이보다 효모가 많았으며 코오지로 만든 고추장의 경우 30일 지난 후 곰팡이의 수가 4.2X10로 최대치를 보인 반면 효소를 첨가한 구는 90일 지나서 최고치에 도달하였다. 효모수는 프로테이스를 첨가한 구가 90일 지나서 최고치에 도달하였다. 효모수는 프로테이스나 아밀레이스를 첨가한 고추장이 90일 후에 가장 많았으며 메주 고추장은 90일후 가장 적은 것으로 나타났다. 에탄올 생성은 효모수가 가장 많은 아밀레이스 고추장보다 코오지 고추장이 제일 많이 생성되었다.