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김재욱,조무제,김상순 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1
In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysance kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of alt the soysauces increased gradually as tire time gassed and had maximum values is two months with nearly constant values thereafter. Concerning soybean/ wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the similar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum fatal acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste; when soybean/wheat-ratio was 10 : 3 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.
이춘영,김호식,김상순,이계호 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1
In order to obtain amino acids and nucleic acid derivatives from adenine auxotrophic mutants of Bacillus subtilis and Escherichia coli, vitamin, nucleic acid analogue, streptomycin as well as ultraviolet light were adopted for the production of adenine auxotrophic mutants and the results showed efficient production of desired mutants. 1. Ultraviolet ray(2530 Å 2080 erg/㎟) irradiation to Bacillus subtilis and E. cola at a distance of 30 ㎝ for 80-90 sec. and for 15-20 sec. respectively induced four and eight strains of auxotrophic mutants. 2. Treatment of aminopterine(200㎍/㎖) inhibited the growth of Bacillus sulitilis significantly but a subsequent irradiation of ultraviolet light at the above mentioned conditions induced six times as much mutants as compared to the irradiation alone. In case of E. coli a similar tendency was observed with treatment of streptomycin(200 ㎍/㎖) with doubled induction rate of adenine auxotropizic mutants as compared to the irradiation alone.