김치 양념류가 염절임 배추의 발효에 미치는 영향

김정환 서울保健大學 1995 論文集 Vol.15 No.1

부재료에 따른 발효 패턴을 파악하고자 염도를 김치제조에 적합한 3%로 조절한 절임 배추에 마늘, 파, 생강, 고추가루를 각각 첨가하여 25℃에서 발효시키면서 일어나는 이화학적 변화를 경시적으로 측정, 비교하고 주성분분석을 이용하여 발효패턴을 평가하였다. 파와 생강의 산도는 부재료 무첨가구와 비슷하였으나, 마늘 첨가시료와 고추가루 첨가시료는 산생성량이 많아 발효를 촉진시키는 부재료였으며, 부재료 혼합첨가구의 산도가 가장 높았다. 산도외에 pH, 잔류 환원당, 탄산가스 발생량, 아미노태 질소 및 아스코르빈산 함량이 측정되었으며, 주성분 분석결과 혼합첨가구와 가장 유사한 발효형태를 보이는 부재료는 마늘이었고, 고추가루는 농도가 증가할수록 유사하게 표현되었다. 또한 시간별 제 l주성분 값의 동향으로 발효속도를 추정할때 마늘, 고추 및 양파 각 2%와 생강 1% 첨가구는 각각 1.33, 1.16, 1.01, 0.95배로 계산되었다. This study was carried out to investigate the effect of seasonings on kimchi fermentation. Physicochemical changes were determined during fermentation of kimchi prepared various seasonings and cabbage which salt concentration was 3% at 25℃. The results showed that garlic and red pepper powder increased the titratable acidity of kimchi during fermentation, 'while green onion and ginger had little effect and were similiar to cabbage which was not added any seasoning. Kimchi which was prepared with mixture of seasonings was shown highly in titratable acidity. And pH, carbon dioxide production, redusing sugar, amino nitrogen, ascorbic acid content were also determined, principal component analysis was applied to evaluation of seasoning on kimchi fermentation. Garlic was important in kimchi formulation because of its fermentation rate and similiarity of characteristic in principal component(PC) value. The rate of change of PC 1 to fermentation time was 1.33, 1.16, 1.01 and 0.95 with addition of garlic 2%, red pepper powder 2%, green onion 2% and ginger 1%, respectively.

Saccharomyces cerevisiae가 물김치액의 발효에 미치는 영향

김정환 서울保健大學 1998 論文集 Vol.18 No.1

김치의 공업적 생산과 그 가공제품의 개발을 위한 연구의 일환으로, 젖산박테리아 외에 효모를 스타터로 사용하여 물김치를 발효시킬 때 나타나는 이화학적 및 관능적 변화양상을 평가하였다. 물김치의 제조에 사용된 젖산박테리아는 6종이었으며, 32℃에서 발효시킨 결과, pH는 발효 6-12시간대에 급격히 저하하였으며 24시간 후에는 변화가 완만하였다. 산생성량은 pH와 역의 관계로서, 48시간 경과 후 Lactobacillus plantarum LP과 L. plantarum 47903은 0.78%, 0.71%였으며, Streptococcus thermophilus TA061과 TA062는 0.59, 0.54%였고, L. acidoPhilus NCFM 및 L. casei LC 는 자연발효시와 차이가 없었다. 발효 48시간 후의 젖산박테리아의 수는 10^(8)∼10^(9)/mL 수준으로서 자연발효시에 비하여100∼1,000배 정도의 많았는데, L. Plantarum LP. L. plantarum 47903, S. thermophilus TA061 및 TA062 는 109/mL 이상을, L. acid-ophius NCFM 및 L. casei LC는 10^(8)/mL 수준이었다. 또 각각의 물김치미 발효액은 전체적인 기호도는 유의적인 차이는 없었으나 9점 척도상에 4.9∼6.1로서 보통 수준이었다. L. Plantarum LP 및 L. Plantarum 47903를 이용한 경우 신맛의 강도가 다른 스타터에 비해 강하였다. 5종의 Saccharomyces cerevisiae를 L. Plantarum LP와 혼합배양을 한 결과, 배양 72시간 후의 이화학적 변화로 볼 때 L. plantarum LP의 단독 배양시에 비하여 산생성량이 감소하였으며, 사용된 효모에 따라서 산생성량의 차이가 있었다. 관능특성의 경우 이중 S. cerevisiae DS를 혼합 배양한 시료가 가장 이취가 약했고 맛의 기호도는 가장 좋게 평가되었다(p<0.05). 이외의 10개 항목에서는 이들 시료 간의 차이가 없었다. 따라서 물김치로부터 우량의 효모가 분리된다면 젖산박테리아와 효모를 혼합 배양하여 기호성을 개선시켜 균일한 품질의 물김치 발효액을 얻고 이를 응용한 음료제품의 원료로 사용할 수 있을 것으로 판단되었다. In order to make new style beverage using Kimchi broth as a base, physicochemical and sensory properties of Mul-Kimchi were examined. Lactic starters and Saccharomyces cerevisiae were used single and mixed strains during fermentation. When lactic starters were used alone, the pH of Mul-Kimchi broths decreased sharply after between 6 hours and 12 hours and decreased slowly after 24 hours. The acidity of Mul-Kimchi broths after 48 hours of fermentation by Lactobacillus plantarum LP, 47903, Streptococcus thermoPhilus TA061 and TA062 were 0.78%, 0.71%, 0.59% and 0.54% respectively. But acid production of Lactobacillus acidophilus NCFM and Lactobacillus casei LC were similar to that of naturally fermented Mul-Kimchi broths. The number of lactic bacteria in Mul-Kimchi broths fermented by lactic starters were 10^(8)∼10^(9)/mL which was 100∼1,000 times as many as in naturally fermented Mul-Kimchi broths. Acceptability of Mul-Kimchi broths was not statistically different(p>0.05), but sourness of broths fermented by L. plantarum LP and 47903 as higher than the score of Mul-Kimchi broth fermented by other starters. Mul-Kimchi broths prepared by mixed culture of S. cerevisiae and L. plantarum LP were decreased in acid production compared to broth of L. plantarum LP. Especially the off flavor of Mul-Kimchi broth fermented by S. cerevisiae DS was weak and the taste of that broth was more palatable than Mul-Kimchi broths fermented by other strains of S. cerevisiae. Therefore, if the useful strain of lactic acid bacteria and yeast were isolated from Mul-Kimchi broths, which can improve acceptability of broth and which can produce homogeneous broth, they can be used for the new style beverage.

전자코를 이용한 대두유의 산패도 판별

윤예리,한기영,김정환,오세연,노봉수 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-

대두유를 160, 190, 220℃에서 가열하면서 3시간 또는 4시간 간격으로 시료를 취하여 6개의 metal oxide sensor로 구성된 전자코와 2세대 전자코인 GC-SAW를 바탕으로 한 전자코를 사용하여 분석하였다. 주성분 분석결과 가열처리시간과 온도가 증가할수록 제1 주성분 값이 감소하는 것을 볼 수 있었다. 즉, 초기의 열처리를 하지 않은 신선한 대두유와 가열처리된 대두유를 구분할 수 있었다. 특히 190℃와 220℃의 높은 온도에서는 3시간 내지 4시간이면 대두유의 산패가 많이 진행됨을 알 수 있었다. 또한 GC-SAW를 바탕으로 한 전자코를 이용한 결과도 가열온도와 시간이 증가할수록 peak의 수와 면적이 증가함으로써 열처리시간에 따른 패턴 변화를 확인할 수 있었다. 이것으로 대두유의 가열처리에 따른 산패취의 변화를 측정하기 위한 간단한 방법으로 사람의 코처럼 미묘하고 복잡한 향기와 냄새성분을 감지할 수 있는 전자코로 평가할 수 있음을 확인하였다. The discrimination of the heated soybean oil was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors. Principal component analysis showed the differences between non-heated soybean oil and heated soybean oil. The first principal component score in soybean oil was reduced from +0.369 score to -0.242 score as the heating time increased. As heating temperature increased, the ratio of resistance decreased, indicating that rancidity of soybean oil increased at high heating temperature. As an alternative, electronic nose based on GC with SAW(surface acoustic wave) sensor was used for discrimination of heated soybean oil. High resolution olfactory imaging, called VaporPrint^(TM), was shown to be particularly useful for evaluating oil quality in its entirety. The result of electronic nose showed significant changes in volatile profiles from soybean oil. Also, peak numbers and areas increased as high heating time and temperature. Analysis using electronic nose with pattern recognition was rapid and simple. And this technique could be an efficient method to predict shelf-life and evaluate quality in food.

Emerging Pathogenic Bacteria: Mycobacterium avium subsp. paratuberculosis in Foods

Kim, Jung-Hoan,Griffiths, Mansel W. Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.2

Mycobacterium avium paratuberculosis (MAP), the cause of Johne's disease in animals, may be a causative agent of Crohn's disease (CD) in humans, but the evidence supporting this claim is controversial. Milk, meat, and water could be potential sources of MAP transmission to humans. Thus, if the link between MAP and Crohn's disease is substantiated, the fact that MAP has been detected in retail foods could be a public health concern. The purpose of the present study was to review the link between MAP and CD, the prevalence of MAP in foods, heat inactivation, control of MAP during food processing, and detection methods for MAP. Although MAP positive rates in retail milk in nine countries ranged from 0 to 2.9% by the culture method and from 4.5 to 15.5% by PCR, high temperature short time pasteurization can effectively control MAP. The effectiveness of pasteurization to inactivate MAP depends on the initial concentration of the MAP in raw milk. Development of highly sensitive and specific rapid detection methods for MAP may enhance investigation into the relationship between MAP and CD, the prevention of the spread of MAP, and problem-solving related to food safety. Collaboration and efforts by government agencies, the dairy industry, farmers, veterinarians, and scientists will be required to reduce and prevent MAP in food.

Integrated Cell Culture-PCR Detection of Enteroviruses and Reoviruses in Water Sources in Gyeonggi-do

Kim, Kyung-A,Kim, Jong-Chan,Ko, Hoan-Uck,Lee, Jung-Bock,Kim, Young-Sug,Park, Yong-Bae,Lee, Myung-Jin,Kim, Myung-Gill,Kim, Jae-Kwan,Park, Eun-Mi 대한미생물학회 2008 Journal of Bacteriology and Virology Vol.38 No.2

The integrated cell culture-PCR (ICC-PCR) method has been suggested as an improved method for detection of viruses in water environments. We tested 57 source waters including finished water samples in Gyeonggi-do for enteric viral contamination using total culturable virus assay (TCVA) using BGMK cells and ICC-PCR. Nineteen of the 57 source water samples (33.3%) exhibited the cytopathic effect (CPE) on BGMK cells and no finished water did exhibited CPE. Nineteen samples (33.3%) of the 57 were positive for reoviruses. For the enteroviruses, only 3 samples (5.3%) of the 57 samples showed positive results. By using ICC-PCR method, 202 flasks from source water samples were positive for enteroviruses and reoviruses. Three samples from source water were positive for both viruses. However, any flasks tested was not co-infected with two types of viruses. While the enteric viral frequencies in TCVA and ICC-PCR were similar, the viral frequency for reoviruses at first passage in two type of method was higher in ICC-PCR (94.7%) than TCVA (56.9%).

Relative azimuth estimation algorithm using rotational displacement

Jung-ha Kim,Hyun-jun Kim,Jong-su Kim,Sung-geun Lee,Dong-hoan Seo 한국마린엔지니어링학회 2014 한국마린엔지니어링학회지 Vol.38 No.2

Intranasal Yaccination with Peptides and Cholera Toxin Subunit B as Adjuvant to Enhance Mucosal and Systemic Immunity to Respiratory Syncytial Virus

Kim, Hyoung-Jin,Kim, Jung-Kwon,Seo, Sang-Byum,Lee, Hoan-Jong,Kim, Hong-Jin 대한약학회 2007 Archives of Pharmacal Research Vol.30 No.3

Amino acid sequences 200-225 and 255-278 of the F protein of human respiratory syncytial virus (HRSV) are T cell epitopes (Bourgeois of al., 1991 , Corvaisier of al., 1993). Peptides cor-responding to these two regions were synthesized and coupled with keyhole limpet haemocyanin (KLH). The two conjugated proteins were administered intranasally to BALB/C mice alone or together with cholera toxin B (CTB). ELISAs revealed that the mixture of the conjugates with CTB increased not only the systemic response but also the mucosal immune response of the saliva. The systemic response was lower and the mucosal immune response was undetectable in mice immunized with the conjugates on their own. These results suggest that these two peptide sequences are effective epitopes for inducing systemic and mucosal immune responses in conjunction with CTB, and may provide the basis for a nasal peptide vaccine against RSV for human use.

성인에서 발병한 지역사회폐렴의 원인으로서 호흡기 바이러스의 역할

김지희,곽영호,나병국,이주연,신구철,정혜선,홍정연,오명돈,정희진,김민자,배현주,김양리,신완식,강재명,우준희,어수택,이환종 대한감염학회 2001 감염 Vol.33 No.1

Purposes : To investigate the viral etiology of community-acquired pneumonia in Korean adults, we have detected respiratory viruses (Respiatory syncytial virus, adenovirus, influenza virus and parainfluenza virus) in the way of prospective, multi-center study. Methods : From July 1997 to April 2000, nasal aspirates or sputum were obtained from adults patients with community pneumonia admitted to the participating hospitals and transferred immediately to the central laboratory at the Seoul National University Children's Hospital. The specimens were divided into three parts. One part was used for indirect immunofluorescent test for respiratory viruses, the other part for the culture of RSV and adenovirus in HEp-2 cell monolayer. The other part was used for the culture of influenza virus and parainfluenza virus in MDCK or LLC-MK2 cell monolayers. Results : Of 317 samples, 32 (10.1%) specimens were positive for viral agent by indirect IF staining or culture, including one dual-infected specimen (adenovirus and parainfluenza virus). Influenza virus was most commonly detected (16 specimens). Parainfluenza virus, adenovirus and RSV were detected in 10, 4 and 3 patients, respectively. All isolated influenza viruses were type A (H3N2 in 9 patients, HIN1 in 2 and unspecified in 5), and 8 out of 10 parainfluenza virus isolates were type 3. Conclusion : Similar to previous reports from other countries, a significant portion of community-acquired pneumonia in Korean adult is caused by respiratory viruses. (Korean J Infect Dis 33:8~14, 2001)

Effect of Glyceryl Monolaurate on the Microflora in Cooked Sausage System During Storage

Jung-Hoan Kim 한국식품과학회 1996 Food Science and Biotechnology Vol.5 No.3

나노압입을 이용한 구조용 강 용접부의 미세구조 분석

김정중(Jung Joong Kim),호안팜타이(Pham Thai Hoan),김승억(Seung Eock Kim) 한국강구조학회 2016 韓國鋼構造學會誌 Vol.28 No.2