一株의 乳酸菌(L. bulgaricus)의 耐性에 關하여

鄭鎬權,朴麟鍾 건국대학교 1971 學術誌 Vol.12 No.1

1.A highly acid productive strain of lactic acid bacteria which was isolated from Kon-kuk milk plant, was identifid as Lactobacillus bulgaricus. And it was thought to be very useful in milk fermentation. 2.Strong antagonism to the pathgongenic Enterobacteria was found in fermented milk-solution of L. bulgaricus, and the solution was more effective on the two vibrio strains. 3.Antibaterial substance in fermented milk of L. bulgaricus was water soluble and thermostable. And the activity was strong in acidic solution (pH 4.0) and feeble in the neutralized (pH 7.2). 4.During 20 days of preservation (at 25'c), very little increments of lactic acid were observed in fermented milk solution which contains more than 50ppm of D.H.A. But the living cell of lactic acid bacteria was detected in all cases. 5.Active cell of the bacteria was contiually found for 40 days in the formented milk solution which contains 10 ppm. of DHA. while in controlled case for 35 days. And it was also detected in the solution added 50ppm. of D.H.A. after 30 days preservation.

[특집 : 술의 영양과 건강] 21세기 한국 주류 산업의 전망

정호권 한국식품영양과학회 1999 식품산업과 영양 Vol.4 No.1

醱酵食品添加物의 能力 및 安全性確認 硏究 : -第二報 乳酸菌製劑食品의 活性能力試驗- -PartⅡ Activity Test of Lactic Acid Bacterial Food and Drugs-

鄭鎬權,姜孝源,權泰鍾 건국대학교 1978 學術誌 Vol.22 No.1

This work was carried out to investigate the acid producing activity, tolerance and other important characteristics of the strains isolated from the market yogurt drinks (fermented milk or fomented milk drinks) and lactic bacterial drugs (control agent of entero-bacteria). And obtained results were as in the followings. 1. Almost of the strains isolated from market yogurt drinks were identified as Lactobacillus bulgaricus and two of them were Lactobacillus acidophillus. The specially aerobic strains isolated from lactic acid bacterial drugs were identified as Bacillus subtilis and anaerobics were Clostridium butylicum, Sporolactobacillus inulinus, Streptococcus faecalis and Bifidobacterium bifidum. 2. Concentration of active lactic acid bacteria of the market yogurt drinks was found almost as same level, and decreasing tendency of the concentration was commonly seen in every samples during hot summer (high temperature over 35℃). Acid producing activity of some stronger strains continued for 10 days and weak strains for 6 days in summer. 3. During 6 months of the test period, not any contamination case of pathogenic enter-obacteria was found in market yogurt drink samples. 4. But yeast contamination was so aboundantly seen that the ratio of contaminated case was attained to about 20% in fermented milk and to 80% in fermented drink samples. 5. Maximum acid production of the strains isolated from market yogurt drinks was attained to almost 2.0%, but that of the strains from tactic acid bacterial drugs was less than 0.7% except the Str. faecalis strain. 6. Curd forming and acid producing activities of both L. bulgaricus strains and L. acidophillus strains were almost as same level. And the activities continued for 15 days at temperature of 5℃ and pH of 4.0, but for 7 days at high temperature of 35℃. 7. In high temperature (over 35℃) and loll pH condition (less than 3.6), the old culture of homo fermentative lactic acid bacterial strains isolated from market yogurt drinks were more easily changed to hetero fermentative strains than the young culture of the strains.

食品의 Instant化에 關한 小考

鄭鎬權 건국대학교 1973 공대학보 Vol.2 No.1

우리학회의 새로운 소망

정호권 한국식품과학회 1995 식품과학과 산업 Vol.28 No.1

Streptomyces 속 균주 HA-40이 생산하는 내열성 α-Amylase의 효소학적 성질

신운섭,이동희,이현우,권태종,정호권 建國大學校 附設 産業技術硏究所 1988 논문집 Vol.13 No.-

토양으로부터 분리한 Streptomyces 속 균주 HA-40이 생산하는 내열성 α-amylase의 효소학적 성질을 조사한 결과는 다음과 같다. 효소의 작용 최적 온도는 65℃였으며 activation energy 는 16.9Kcal/mole이었고 60℃에서는 안정하였으나 70℃에서는 30분 처리로 약 50%, 1시간 처리로 약 75%가 실활하였다. 그러나 ??를 0.1mM농도로 첨가한 경우엔 70℃ 에서 1시간 처리하여도 잔존활성도가 55%이상으로 열변성에 대한 ??의 보호효과가 있었다. 본 효소는 pH7에서 활성이 가장 강하였으며 안정성도 가장 높았다. 그리고 금속이온 중에서 ??의 첨가로 효소활성이 증대되었으며 ??, ??, ??등에 의해서 활성이 저해되었다. 각종 효소저해제는 대부분 영향을 미치지 못하였으나 EDTA가 반응액 중에 공존하면 효소활성이 강하게 저해되었다 본 효소는 maltotriose이하의 당류에 대해서는 분해력이 없었으며 amylose에 대한 환원당 생성력을 100으로 하였을때 soluble starch 108, amylopectin 94, glycogen 87, dextrin 48, potato starch 25, corn starch 18로 생전분에 대한 분해력은 soluble starch에 비해서 1/4∼1/5 정도밖에 되지 않았다. 그리고 soluble starch에 대한 Km 치는 1.9㎎/㎖였다. The properties of a thermostale α-amylase produced from Streptomyces sp. strain HA-40, isolated from soil, were investigated. The optimal temperature of the enzyme was 65℃ and the enzyme was stable below 60℃. However, at 70℃ about 75% of the activity was lost after 1hr treatment, but by the addition of ?? in the concentration of 0.1mM only 45% of the activity was lost. The enzyme was most active and stable at around pH 7. The activity of the enzyme was increased by the addition of ??, but depressed by ??, ??, and EDTA. The enzyme could be hydrolyze soluble starch, amylose, amylopectin and glycogen well, and could also digest dextrin and raw starch. The Km value for soluble starch was 1.9㎎/㎖.

富營養化小湖水에 水質改善에 關한 硏究(Ⅰ) : -Study Site: Il Gam Lake- -鑑湖를 對象으로-

張德,鄭鎬權 건국대학교 부설 산업기술연구소 1985 논문집 Vol.10 No.-

富營養化되어 機能을 阻害받고 있는 小湖水의 水質改善案에 대하여 硏究하였다. 硏究對象湖水는 建國大學校所在 一鑑湖로서 水質現況을 分析한 後, 各種水質改善案들에 대하여 그 適用可能性을 實驗에 의하여 檢討하였다. 檢討對象方法으로는 砂濾過, 凝集劑의 投入, 黃酸銅의 投入, 鹽素의 注入 및 生物膜에 의한 處理와 底泥部의 除去 等을 硏究하였으며 이 중 砂濾過, 凝集沈澱, 生物膜處理는 Pilot Plant를 利用하였다. 檢討한 各種方法들 중에서 가장 有利한 方法은 藻類와 燐을 同時에 除去할 수 있는 凝集劑의 投入이었으며, 濁度는 90%以上, 燐은 96% 以上 除去되어 거의 淸淨水를 얻을 수 있었다. 또한 凝集劑에 의하여 높은 pH도 低下시킬 수 있었다. 그러나 이 方法은 多量이 處分 곤란한 슬러지를 發生시켰다는 問題點을 갖고 있다. 따라서 現在, 하나의 水質改善案으로는 凝集劑를 投入하는 同時에 與件이 허락하는 限度內에서 底泥層을 除去하고 外部淸淨水를 導入하는 案이 있을 수 있다. 今後의 硏究는 슬러지를 發生시키지 않으면서 燐을 不活性化시키는 硏究에 集中될 것이다. The available restoration methods of a small eutrophic lake, ⅡGam Lake, were studied. The restoration methods studied include sand filtration, addition of coagulants, addition of CuSO₄, chlorination, biofilm treatment and sediment removal. The effective method was addition of coagulants which could remove algae and phosphorus. By addition of coagulants, turbidity removal efficiency was over 90% and phosphorus removal efficiency was over 96%, Moreover, high pH caused by eutrophication was lowered as a result of addition of coagulants. Howerer, addition of coagulants produced a large amount of sludge that cause a very serious problem. Therefore, the restoration plan should include addition of coagulants, sediment removal and flushing as far as possible. Futher study will be focused on a method for phosphorus inactivation which do not produce sludge.

Furyl furamide(AF - 2) 가 김치에 미치는 영향

정호권 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.12 No.1

1) Many bacterial strains identified as Bacillus megeterium, Bacillus subtilis and Bacillus licheniformis were aboundantly found in summer jokal kimchi, but the most dominant strains in summer kimchi were Lactobacillus plantarum and Loctobacllus buchneri. 2) Bacillus groups found in kimchi were sensitive in a low concentration of AF-2, but groups of lactic acid bacteria were resistant to a high concentration of AF-2. 3) Allowable concentration of AF-2 in Korean kimchi is less than 10 p.p.m. 4) AF-2 was not suitable for the juicy kimchi as a preservative because the color of juicy kimchi was somewhat changed into orange red when 10 p.p.m. of AF-2 was added. 5) High concentration of AF-2 leads the hetero-fermentation of kimchi bacteria to the homofermentation. 6) Microflora of kimchi was influenced even in the concentration of 10 p.p.m. but it was impossible to check the acidification of kimchi in summer with 50 p.p.m. concentration of AF-2. 7) About 25% of AF-2 was consumed in kimchi fermentation for day at 23℃-25℃.

食品材料의 開發

鄭鎬權 한국식품과학회 1976 식품과학과 산업 Vol.9 No.1

인삼추출성분의 항변이원성 연구 - 제1보 : 인삼등 생약식물 추출액의 변이원성 ( Studies on the antimutagenicity of ginseng extracts )

정호권,조창숙,김정효 고려인삼학회 1984 Journal of Ginseng Research Vol.8 No.1