오디첨가 요구르트의 발효특성

김혜경,배형철,남명수 충남대학교 농업과학연구소 2003 농업과학연구 Vol.30 No.1

오디의 건강 효과와 유산균 배양시 발효촉진 효과를 기대한 새로운 요구르트 개발의 일환으로, 환원 탈지유에 건조방법에 따른 오디의 첨가와 오디 첨가수준을 달리 한 요구르트 제조시 pH, 산도, 유산균수의 변화, 오디요구르트의 저장성 및 관능검사를 수행한 결과는 다음과 같다. 1. 생오디, 동결건조오디, 열풍건조오디는 보통 요구르트에 비하여 pH 저하와 산 생성의 증가가 빨라 발효촉진 효과를 보였으며, 처리구 간에는 동결건조오디나 열풍건조 오디에 비하여 생오디에서 그 효과가 두드러짐을 알 수 있었다. 2. 생오디의 첨가수준이 높을수록 pH 저하와 산생성의 증가가 빨라 발효촉진의 효과를 보였으며, 유산균수도 첨가수준이 높을수록 증가하였다. 3. 생오디 요구르트는 대조군에 비하여 유리당중의 fructose가 증가되었다. 4. 생오디 요구르트에서 lactic acid 함량은 대조군에 비하여 오디의 첨가량이 많을수록 더욱 증가되었다. 5. 생오디 요구르트의 관능검사 결과 외관(color), 맛(taste) 및 전체적인 기호도(overall acceptability)에서 유의적 차이를 보였으며, 향기(oder)와 조직감(texture)에서도 0.3%, 0.6% 처리구에 비하여 0.9%처리구가 좋은 결과를 보여 오디첨가요구르트의 제조 가능성을 보여주었다. 6. 생오디 요구르트의 저장실험 결과, 5℃에서 15일간 저장시 0.9% 오디첨가요구르트는 pH 4.04, 산도 1.082로 나타났고, 유산균수는 1.9×10^9cfu/ml로 우리나라의 호상 요구르트 총 유산균수 기준치 1.0×10^8cfu/ml를 초과하여 제품으로서의 우수성을 확인 할 수 있었다. This experiment was carried out to examine the fermentation properties of yogurt added fresh mulberry, freeze dried-mulberry and heated air dried-mulberry at concentrations of 0%, 0.3%, 0.6% and 0.9%. Lactic acid bacteria was used mixed starter culture(Str.salivarius ssp. thermophilus and Lac. delbrueckii ssp. bulgaricus). We obtained excellent results from the yogurt added fresh mulberry. In yogurt added 0.9% fresh-mulberry, lactic acid contents and titratable acidity were higher than those of 0%, 0.3%, 0.6% fresh-mulberry added. Also, sensory scores of color, taste and overall acceptability of the yogurt with 0.9% fresh mulberry was higher than those of any other groups.

PCB 드릴링용 스핀들을 위한 공기 베어링의 최적 설계에 관한 연구

배명일,김형철,김기수 충남대학교 공업교육연구소 2001 論文集 Vol.24 No.1

In this study, the stiffnesses of aerostatic thrust and radial bearings for PCB drilling are analyzed using system of experiment. The results are as follows: the stiffnesses of aerostatic thrust bearing are affected by input air pressure, clearance, number of nozzle. Also, the stiffnesses of aerostatic radial bearing are affected by input air pressure, diameter of nozzle, length of bearing. A recommended design conditions for aerostatic thrust bearing are as follow: input air pressure 7kg_(f)/cm^(2), clearance 0.02mm, diameter of nozzle 0.2mm, number of nozzle 7, bearing inner diameter 26mm and input air pressure 7kg_(f)/cm^(2), clearance 0.015mm, diameter of nozzle 0.2mm, bearing length 45mm, distance of nozzles 10.5mm for aerostatic radial bearing.

신체적성 운동 프로그램의 참여가 성장기 아동의 체력 및 형태적 요인에 미치는 영향

김형돈,김명진,배기창 경희대학교 사회체육연구소 1996 體育科學論叢 Vol.- No.9

This study has analyzed the relativity between the physical constitution and strength by comparatively analyzing the difference between the group of 59 male and female infants which has been participating at the periodical physical aptitude program and the one of 59 male and female infants which has been taking part at art program in order to examine the effect of physical aptitude program to the physical constitution and strength. The following conclusions have been reached under the above analyzed results: 1. In the comparison of physical constitution between the group received the physical exercise and the one not received the exercise has shown that both the height and breast of the male infants showed significant difference by(p<.01) in height and(p<.05) in the breast while very high significant difference in height by (p<.001) of the female infants. This analysis has shown that the group of having exercised showed high. 2. In the comparison of physical strength, the boy infants showed very high difference in V- sitting and 25meter run by(p<.001) that the exercised group showed good records while the female infants very high significant difference in standing up and sitting by (p<.01), in 25 meter run significant difference was appeared by (p<.05) and significant high difference in round run by (p<.001). It gives us the information that the more they have exercised the better they got the records. 3. The relativity between the male and female infants in physical constitution and strength, there appeared high relativity in the height, the standing broad jump by (p<.05), in 25 meter run (p<.01), round run (p<.001) and in the weight, rising and sitting (p<.05), round run (p<.05) and in the breast, 25 meter run (p<.01) and round run (p<.01) and in sitting height, the balancing with one leg (p<.05). Other events showed no relativity.

춘천교육대학교 학생들의 MT(Membership Training) 프로그램 모형 개발

이형준,김기용,배성제 춘천교육대학교 학생생활연구소 1999 學生生活硏究 Vol.23 No.-

항암제와 Lactobacillus casei HY2782의 병용투여에 의한 항암효과의 증강

윤상군,배형석,김경태,백영진 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.1

S-180 복수암을 유발시킨 생쥐에 대한 BCG, OK-432와 LC2782의 항암효과 비교실험 결과 LC2782를 투여한 생쥐의 평균 생존율은 192%(p<0.001)였으며, OK-432 와 BCG를 투여한 생쥐의 평균 생존율은 각각 141%(p<0.01), 112%였다. 3LL 고형암을 유발시킨 생쥐에 대한 BCG , OK-432와 LC2782의 항암효과 비교실험 결과, LC2782를 투여한 생쥐의 암 억제율은 62%(p<0.05)였으며, OK-432 와 BCG를 투여한 실험군의 암억제율은 90%(p<0.05)와 76.2%(p<0.05)로서 OK-432가 가장 높은 암억제 효과를 나타냈다. 또한 S-180 복수암을 유발시킨 5-Fu와 CP를 단독 투여한 경우의 평균 생존율은 각각 115%와 99%였으나, 5-Fu와 CP를 LC2782 와 병용 투여한 경우의 평균 생존율은 각각 226%(p<0.001)1와 244%(p<0.00)1를 나타내어 단독 투여시보다 2배 이상 생존율이 증가하였다. 3LL 고형암을 유발시킨 생쥐에 5-Fu 와 CP를 LC2782와 병용 투여한 경우의 암억제율은 99.3%(p<0.05)와 73%(p<0.025)였다. Augmentation of antitumor activity of antitumor drugs in combination with Lactobacillus casei Hy2782 (LC2782) was studied against Sarcoma-180 (S-180) and Lewis lung carcinoma (3LL). Antitumor drugs used in this study were 5-fluorouracil (5-Fu) and cyclophosphamide (CP). The prolongation effect of LC2782 on the life span of mouse intraperitoneally implanted with S-180 was stronger than that of OK-432 and BCG, while the inhibitory effect of OK-432 and BCG on the growth of 3LL solid tumor was a little stronger than that of LC2782. Average survival rates of mice administrated LC2782, OK-432 and BCG were 192%, 141%, and 112%, respectively, when that of the control was 100%. Intralesional administration of 5-Fu, CP, 5-Fu+LC2782 and CP+LC2782 resulted in 93%, 69%, 99% and 73% inhibition rates against 3LL solid tumor proliferation. The combination therapy of 5-Fu or Cp with LC2782 significantly prolonged the life span of S-180-inoculated ICR mice. Average survival rates of mice administrated 5-Fu and CP alone were 115% and 99%. Furthermore, survival rates of mice administrated 5-Fu and CP in combination with LC2782 were 226% and 244%, respectively.

관상동맥 스텐트 내 재협착의 발생에 미치는 임상적 관동맥 조영술적 요인들

윤혁준,김기식,박형섭,이영수,현대우,한성욱,허승호,김윤년,김권배,박남희,원경숙 대한순환기학회 2003 Korean Circulation Journal Vol.33 No.12

유산균 투여가 건강한 성인의 분변미생물 및 부패산물 생성에 미치는 영향

신명수,김용재,배형석,백영진 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.2

유산균의 장내균총과 부패산물 생성에 미치는 영향을 알아보기 위하여, 건강한 성인 남녀 6명의 지원자에게 Lactobacillus acidophilus 와Bifidobacterium longum으로 제조한 유산균분말(각각 1.5×10 exp (9) cells)을 하루에 2회씩 2주동안 섭취하도록 하였다. 그리고 지원자 분변으로부터 균총수 변화와 부패산물인 암모니아, indole, skatole, p-cresole량을 측정하였다. 유산균의 투여 기간중에 분변내 bifidobacteria의 수가 8.78±0.39(log cfu/g feces±S.D)에서 9.27±0.29로 증가하였고(p<0.05) 투여 중지후에는 약간 감소하였으며, lactobacilli의 수는 6.15±0.80에서 6.76±0.48로 증가하였다(p<0.05). Enterococcus 균수는 투여 기간중에 6.66±0.80에서 7.72±0.40으로 증가하였다가 투여 중지후에는 감소하는 경향을 보였다. 그리고 혐기성균인 Bacteroides는 투여중에 8.45±0.34에서 9.15±0.21으로 증가하였으나(p<0.01), 유해균주로 알려진 Closridium(lecithinase negative)과 Staphylococcus 균수는 현저히 감소하였다. 그러나, 유산균 투여 실험기간인 6주 동안 분변내 암모니아, indole, skatole, p-cresole의 유의적인 농도변화는 없었다. To investigate the effects of lactic acid bacteria administration on fecal microflora and putrefactive metabolites in human being, Lactobacillus acidophilus and Bifidobacterium longum powder (1.5×10 exp (9) cells, respectively) was administrated to six healthy volunteers (average 28 years old) twice a day for 2 weeks. During the administration of lactic acid bacteria, the numbers of bifidobacteria, lactobacilli, and enterococci in feces were increased significantly, whereas those of Staphylococcus and lecithinase-negative Clostridium were decreased considerably. In addition, a number of anaerobic Bacteroides were increased. However, the contents of fecal ammonia and putrefactive metabolites (indole, skatole, p-cresole) were not changed during the administration.

홍삼박 Silage 제조시 첨가제로서 분쇄옥수수의 효과

백승훈,배영철,김용국 충남대학교 농업과학연구소 2005 농업과학연구 Vol.32 No.2

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant. and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

양이장단자극을 이용한 각성유지 및 수면유도

정환목,배기성,김형식,우창진,최평,이만기 경북대학교 센서기술연구소 2002 센서技術學術大會論文集 Vol.13 No.1

Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules

Yoo Kyeong Kim,Myoung Soo Nam,Hyoung Churl Bae1 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.6

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.