유산균의 중금속에 대한 흡착효과

진효상,이태로 ( Hyo Sang Jin,Tae Ro Lee ) 한국환경생물학회 1997 환경생물 : 환경생물학회지 Vol.15 No.2

Strains of lactic acid bacteria were selected from Korean feces and their binding to heavy metals (Pb^2+, Hg^2+ and Cd^2+) were examined. Binding capacities were different among 6 strains tested, while each strain showed similar affinities to three kinds of heavy metals. Lower the pH of reaction mixture within range of 2∼7, lower the amounts of heavy metals bound to cells. One strain, JM2-6, absorbed 1.64㎍ of Pb per ㎍ of dried cells. However, metal binding was lower in aerobically cultured cells than in anaerobically cultured cells and inhibited by addition of metals salts to reaction mixture.

순창고추장의 팽창 원인 효모의 분리 및 특성

진효상,이경자 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

순창지역에서 전통적인 방법으로 제조되는 고추장으로부터 순수분리된 66주의 균주들 중 가스생성과 고추장의 팽창력을 모두 보이는 1주의 균을 분리하고 Saccharomyces sp.로 동정하였다. 본 고추장 팽창균은 제조원료들 중 엿기름에서만 3.0 logCFU/g 이상으로 분리되어 고추장의 제조중 엿기름 원료를 통해 유입되는 것으로 추정되었다. 그러나 엿기름 당화액을 열처리하여 담근 고추장은 열처리하지 않고 담근 고추장에 비해 저장 초기의 고추장 팽창균 수가 낮았으나 이러한 차이는 6개월 이후에 소실되었다. 고추장 팽창균은 순창지역의 제조업체에서 제조후 1개월에서 3년이 경과한 제품들 사이에서 5.67∼7.75 Log_10CFU/g의 사이로 분포하였다. A strain of gas-producing and volume-expanding yeast was isolated from Gochujang made in Sunchang by the traditional ways and was identified to be a Saccharomyces sp. This yeast was detected only in malt among the several ingrediants of Gochujang, which means that the volume-expanding yeast comes into Gochujang at the time of making products through malt, one of the major ingredients. However, boiling of the malt-saccharified rice could not prevent the occurrence of the volume-expanding yeast in Gochujang. This yeast was contained in the range of 5.67∼7.75 log_10CFU/g in products made and aged between 1 month and 3 year in Sunchang area.

유산균의 혼합배양에 의한 밤 발효음료의 제조

진효상,최영순,이경자 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.3

Lactobacillus spp. PAP1과 Lactobacillus spp. MGG2를 혼합 균주로 사용하여 밤 발효제품을 제조하기 위한 제반 조건을 조사하였다. 밤 발효액은 phytone, peptene. yeast exract, glucose를 각각 0.4. 0.2, 0.5% 이상으로 첨가할 때 산도와 생균수가 가장 컸다. 첨가물 중 phytone peptone은 대두박이나 순물로 대체해도 같은 효과가 관찰되었다. 버섯추출물의 첨가는 산도와 생육을 약간 촉진하였으나 안정제는 약간의 감소를 가져왔다. 기본 발효액은 관능성적이 나빴으나 산도를 0.54%로 낮추고. 당을 10%로 보강하고. sodium alginate를 0.2% 첨가하였을 때, 산미, 감미, 음용감이 크게 개선되었다. Fermentation conditions and product composition were tested to develope a fermented food product using chestnut broth fermented by Lactobacillus spp. PAP1 and Lactobacillus spp. MGG2. Viable counts and acidity of the fermented broth were best when phytone peptone, yeast exract and glucose were added at 0.4, 0.2, and 0.5%. Soybean meal and soywhey were as effective as phytone peptone. mushroom extracts were found to increase viable counts and acidity, but stabilizers to decrease. Sensory scores of the fermented broths were low. However, sourness, sweetness and body sense were improved a lot, when the broths were modified to have acidity of 0.54%, 10% of sugar, and 0.2% of sodium alginate.

Bacillus licheniformis가 생산하는 Extracellular biopolymer의 생산조건 및 이용특성

진효상 전주대학교 1999 論文集 Vol.24 No.2

고추장에서 점물질을 생산하는 세균을 분리하고 Bacillus licheniformis로 동정하였다. 본 균주는 sucrose 6%, Yeast extract 0.1%, peptone 0.1%의 배지조성에서 pH를 6으로 조정하였을 때 점물질 생산량이 가장 높았고 생산량은 34㎎/250㎖였다. 이 점물질은 1% 농도에서 필름 형성능이 있었고, 0.25-1.00%의 시험범위에서 Kaolin을 침전시키고, 유산균 현탁액을 안정화시키는 능력을 나타내었다. A bacterium that produce biopolymer was isolated from Gochujang, one of Korean traditional fermented foods, and identified as Bacillus licheniformis. The production of biopolymer was highest and 34mg/250ml, when the baterium was cultivated in condition of sucrose 6.0%, Yeast extract 0.1%, peptone 0.1%, Nacl 3.0%, and pH 6.0. The 1% solution of this biopolymer was able to form a translucent and glossy film. And the solution of biopolymer was found to precipitate Kaolin solution and also stabilize the suspension of lactic acid bacteria within the range of 0.25-100%.

Flavobacterium meningosepticum으로부터 카로테노이드 색소의 생산을 위한 최적 배양조건

진효상,최영순 전주대학교 자연과학종합연구소 2003 전주대학교 자연과학연구소 학술논문집 Vol.15 No.1

A carotenoid producing bacterium was selected from soil and identified as Flavobacterium meningosepticum. An optimum condition was seeked to produce the carotenoids from the selected bacterium. The carotenoid production was best when the bacterium was cultivated at 35 ℃ for 36 hour in the medium composed of 1.0% of tryptone and 0.1% each of MgSO_(4)·7H_(2)HPO_(4), and NaCl(pH 6.0) with shaked at 200 rpm on the 1:l0 volume ratio of medium to flask. The yield was 660 ㎎/ℓ at the above condition.

Flavobacterium meningosepticum이 생산하는 Carotenoids의 동정 및 생리활성

진효상,최영순 전주대학교 자연과학종합연구소 2003 전주대학교 자연과학연구소 학술논문집 Vol.15 No.1

Some carotenoids isolated from F. meningosepticum showed 3 different bands on thin layer chromatogram, one of which was the dominant. The dominant band had 455 nm of λmax, showed negative result on epoxide test, 20 nm of basochromic shift on ketone test, and absorption band characteristic of hydroxyl group on IR spectrum, which means that the main component is hydroxyechinenone. Also, the carotenoids had ROS scavenging activity and antioxidant activity. The carotenoids showed no cytotoxic activity. So it was found out that this carotenoids could be used in industry.

밤 요구르트 제조를 위한 유산균의 선정

진효상,김종범,이경자 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.3

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacillus spp. PAPI과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장 후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양에서 생균수가 더 많았다. Among 10 strains isolated from Korean adult excrements and the commercial yogurt, two stains, Lactobacillus spp. PAP1 and Lactobacillus spp. MGG2, were selected, as the former was best at acid production and the latter at growth in fermented chestnut broth. Viable counts of stored fermented broths were dependent on the acidities of the broths. And the higher the counts, the lower the acidity. The acidity and viable counts of the chestnut broths fermented by mixed cultures were higher than those by each single cultures. After 3 week storage, the viable counts of mixed cultures were 100 times higher than those of single cultures. The selected strains were better than commercial strains in that the selected strains gave more viable counts at 24 hours fermentation.

Verticillium sp.가 생산하는 cellulase의 정제 및 그 성질

유주현,홍대희,양융,진효상 연세대학교 산업기술연구소 1986 논문집 Vol.18 No.1

The cellulase of verticillium sp. was purified to investigate its some properties. The enzyme purification was carried out by ammonium sulfate fractionation, and column chromatography of Sephadex G-50, G-100 and DEAE Sephadex A-25, with its specific activity increased to 17 fold. The molecular weight was estimated to be 46,000 by gel filtration. The optimum pH and temperature were pH 7 and 50℃, respectively. The enzyme was stable over the range of pH5-7 at 50℃ for 1 hour. But half of its activity was lost after 2 hour. The km value was calculated to be 1.2mg of CMC/㎖.

한국인 분변에서 분리한 Bifidobacteria 의 탈지유에서의 배양특성

진효상 ( Hyo - Sang Jin ) 한국미생물생명공학회 1997 한국미생물·생명공학회지 Vol.25 No.3

순물 ( 두부폐액 ) 을 이용한 Probiotics 의 생산

진효상 ( Hyo Sang Jin ) 한국환경생물학회 1994 환경생물 : 환경생물학회지 Vol.12 No.2

Soybean curd waste broth was tested as a medium for the production of probiotics. It was inappropriate for the production of single strains of lactic acid bacteria but good for the single strains of yeasts and also for mixed strains of lactic acid bacteria and yeasts. Aeration by shaking cultures enhanced cell production and reduced organic acid production. When the mixed strains of Bifidobacterium longum and Kluyveromyces fragilis were cultured for 24 hr, cell mass of about 24 g wet weight/liter was obtained while BOD value of the waste broth was reduced from 7325㎎/ℓ to 2516㎎/ℓ.