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- 저자 : 朱鉉圭(Hyun-Kyu Joo) (검색결과 77 건)
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원목(原木), 병재배(甁栽培) 및 야생(野生) 영지(靈芝)의 추출물이 Saccharomyces cerevisiae의 생리에 미치는 영향
주현규,하승수,김성조,이중근,김형근,Joo, Hyun-Kyu,Ha, Seung-Soo,Kim, Seong-Jo,Lee, Joong-Keun,Kim, Hyeong-Keun 한국응용생명화학회 1987 한국농화학회지 Vol.30 No.1
영지(靈芝(Ganoderma lucidum(Fr.) Karst)) 추출물이 효모(Saccharomyces cerevisiae)의 증식과 생리에 미치는 영향을 검토하기 위하여 재배별 영지추출물을 각각 0, 0.1, 0.5, 1.0% 첨가한 Hayduck 액 배지에 효모를 접종하여 5일간 $30^{\circ}C$에서 발효시키면서 $CO_2$ 발생량, 균체생산, alcohol 발효 등을 조사하였다. 발효과정중 효모의 $CO_2$ 발생량은 발효 120시간 경과후 영지추출물 첨가구에서 모두 대조구보다 증가하였으며 이들 중 병재배 영지추출물 1.0% 첨가구에서 $CO_2$발생량이 가장 많았다. 발효과정중 효모의 세포수는 영지추출물 첨가구의 경우 모두 대조구보다 증가하였으며 병재배 영지추출물 첨가구가 원목영지추출물 및 야생영지추출물보다 세포수가 많았다. 효모의 건조균체량은 pot 0.5%구(區)>Pot 1.0%구(區) wild 1.0%구(區)>wood 1.0%구(區)>wood 0.5%구(區)>wild 0.5% 구(區)>wild 0.1% 구(區)>Pot 0.1% 구(區)> wood 0. 1% 구(區)>대조구의 순서로 증가하였으며 병재배영지추출물 첨가구는 원목재배나 야생영지추출물 첨가구보다 많았다. 각 처리구의 alcohol 함량은 발효 72시간의 경우 영지추출물 첨가구는 모두 대조구보다 3배 이상으로 많았으나 120시간 발효 후에는 큰 차이가 없었다. 발효과정중 효모의 당소비율과 발효율은 발효초기에 영지추출물 첨가구가 대조구보다 현저히 높았으나, 그 후 시간이 경과함에 따라 비슷하게 나타났다. This study has been investigated the effect of Ganordema lucidum extract on Saccharomyces cerevisiae growth and physiology. Sacch. cerevisiae was inoculated in Hayduck solution medium which were added 0, 0.1, 0.5, 1.0% extracts of G. lucidum and fermented at $30^{\circ}C$ for 5 days respectively. Some results about cell number, alcohol content and carbon dioxide products during fermentation are as follows: $CO_2$ evolution of yeasts by addition of extract of G. lucidum was more increased than control after the fermentation for 120 hours. It was the most abundant by addition of 1.0% extract of pot-culture G. lucidum. The cell number of yeasts during the fermentation w as more increased than control by addition of extract of G. lucidum. It was by addition of extract of pot-culture G. lucidum that the cell number of yeasts was more increased than by each addition of extract of wood-culture G. lucidum and G. lucidum. Dry weight of yeasts was systematically increased in addition of extract of pot 0.5%>pot 1.0%>wild 1.0%>wood 1.0%=wood 0.5%>wild 0.5%>wild 0.1%>pot 0.1%>wood 0.1%>control in order. It was by addition of extract of pot-culture G. lucidum that. the dry weight of yeasts was more increased than by addition of woodculture G. lucidum and wild G. lucidum. Alcohol quantity by addition of extract of G. lucidum was increased more than 3 times after the fermentation for 72 hours compared with control but there was no any difference among them after the fermentation for 120 hours. The rate of sugar-consumption and fermentation of yeast by addition of extract of G. lucidum was highly increased during the early fermentation. As times went, there was no difference among them during the subsequent fermentation.
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열처리가 결명자의 화학성분 변화 및 추출물의 균체증식에 미치는 영향
주현규,윤종범,김경구,사동민,이영택 ( Hyun Kyu Joo,Jong Gum Yun,Kyeong Gu Kim,Tong Min Sa,Young Tack Lee ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.6
The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference(ΔE) was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at 160℃. With increased levels of water-extract at 160℃, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a theatment of 0.5% concentration. Little differences in α-amylase produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.
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Alcohol 濃度別로 抽出한 人蔘엑기스의 糖質과 總窒索에 關한 硏究
주현규(Hyun Kyu Joo),조규성(Kyu Seong Cho),이문수(Moon Soo Lee) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.1
Alcohol 濃度別로 抽出된 原料蔘(水蔘, 乾蔘, 尾蔘) 엑기스에 대하여 理化學的 特性, 糖質 및 總窒素 含量을 分析比較한 結果를 要約하면 다음과 같다.<br/> 1. 人蔘엑기스는 약간의 粘性을 가진 끈끈한 茶褐色으로 透光度는 水蔘이 35.9%, 乾蔘이 29.2%, 尾蔘이 28.9%이며, 이들은 酸性(pH 4.8-6.2)을 띄는 液相이었다.<br/> 2. 總糖, 蔗糖, 澱粉은 알콜濃度가 增加함에 따라 減少하는 傾向이었으며, 原料蔘別로는 總糖含量이 乾蔘, 尾蔘, 水蔘의 順이고, 蔗糖含量은 水蔘, 乾蔘, 尾蔘의 順이며, starch含量은 尾蔘, 乾蔘, 水蔘의 順으로 많았다.<br/> 3. 遠元糖 含量은 水蔘 4.9-7.8%, 乾蔘 8.6-12.8%, 尾蔘 7.6-9.1%의 분포이고, 알콜농도가 增加함에 따라 水蔘, 尾蔘은 減少하나 乾蔘에서는 增加하는 傾向이었으며 乾蔘, 尾蔘, 水蔘의 順으로 높은 含量을 보였다.<br/> 4. 總窒素 含量은 水蔘, 乾蔘, 尾蔘등에서 2.3~4.6% 내외로서 알콜含量이 增加함에 따라 水蔘과 乾蔘은 增加하였으나 尾蔘은 減少하는 傾向이었고, 原料蔘別로는 乾蔘, 水蔘, 尾蔘의 順으로 많은 含量을 보였다. Sugars and nitrogen contents and physico-chemical properties of ethanol extracts of fresh, dried, and tail ginsengs with different concentrations of the solvent were investigated.<br/> The transmittance at 550㎚ of fresh, dried and tail ginseng extracts (1% D.Wsoln) respectively, and all the extracts were slightly viscous-sticky, brown and pH of 4.8-6.2<br/> Total sugars, sucrose and starch contents of the extracts were decreased with increasing of enthanol concentration as a solvent.<br/> Total sugar content of the extracts were decreased in the order of dried, tail and fresh ginseng and sucrose content were decreased in the order of fresh, driedcand tail ginsengs and starch content were decreased in the order of tail, dried and fresh ginsengs.<br/> The reducing sugar contents of the extracts were 4.9-3.8 %, 8.6-12.8 % and 7.6-9.1% in fresh, dried and tail ginsengs, respectively.<br/> Total nitrogen contents of the extracts were 2.3-4.6% in average and decreased in the order of dried, fresh and tail ginsengs.
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주현규(Hyun Kyu Joo),권우건(Woo kun kwun) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.2
直接採取한 3種의 벌꿀을 표준으로 하여 市販꿀의 糖組成, 酵素力 및 花粉數를 調査比較한 結果는 다음과 같다.<br/> 1. 市販꿀의 全糖含量은 표준꿀보다 약간 많았다.<br/> 2. 표준꿀의 花粉數는 市販꿀보다 약 5倍나 많았다.<br/> 3. 표준꿀은 市販꿀보다 α-amylase activity는 5 倍, β-amylase activity는 2 倍, protease activity는 평균 2倍나 높았다.<br/> 4. 以上의 結果로 보아 市販꿀은 sugar honey이거나 synthetic honey가 일부 들어 있는지 의심스럽다. 그래서 표준꿀에 대한 調査를 充分히 해서 判定基準을 設定하여 不良市販꿀이 없도록 해야겠다. The constituents of sugar, enzyme activity and number of pollens in standard honey (gathered from my own honey comb.) and commercial ones collected from local markets) were determined to know the difference between above two kinds of honey.<br/> The results obtained were as follows.<br/> 1. The constitution of saccharides in commercial honey was higher at 1% than the standard one. The average content showed 45% of fructose, 41 % of glucose, 3% or dextrin and 2% of sucrose.<br/> 2. Pollen contained in honey were mainly composed of oval and globe shape.<br/> The number of pollen contained in standard honey was five times more than that in commercial ones.<br/> 3. α-amylase, β-amylase and protease activity of standard honey were greated 5,2,2 times respectively comparing with that of commercial one, and acid protease activity with each sample was higher than the neutral.
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