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권세영 ( Se-young Kwun ),유도훈 ( Do-hoon Yoo ),박은희 ( Eun-hee Park ),김명동 ( Myoung-dong Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2021 강원 농업생명환경연구 Vol.33 No.1
Surfactants are compounds that reduce the surface and interfacial tension between liquids. They are used in various industries, such as pharmaceutical, food, and cosmetic industries. However, as surfactants are produced from petroleum, they are toxic and non-biodegradable. Biosurfactants have been considered for a wide range of industrial applications because of their biodegradability and low toxicity. Here, we reviewed recent studies on the production and applications of biosurfactants. Microorganisms produce various types of biosurfactants, such as glycolipids, lipopeptides, and high-molecular-weight polymers. Carbon and nitrogen sources, in addition to culture conditions such as temperature and medium acidity, profoundly influence the production of biosurfactants. Additionally, recombinant microbial strains harboring biosynthetic genes for biosurfactant production have been reported. Furthermore, biosurfactants are paving their way for oil recovery, food additives, and remediation of soil. Reduction in biosurfactant production costs will enable their application in a broad range of areas.
권세영 ( Se-young Kwun ),김가연 ( Ga-yeon Kim ),이현주 ( Hyeon-ju Lee ),박청우 ( Chung-woo Park ),지용수 ( Yong-su Ji ),박은희 ( Eun-hee Park ) 강원대학교 농업생명과학연구원 2021 강원 농업생명환경연구 Vol.33 No.3
본 연구는 건조, 튀김, 굽기, 볶기, 찌기와 같은 조리방법으로 한국 고추의 휘발성 화합물을 GC-TOF/MS로 분석하였다. 휘발성 화합물의 프로파일은 주성분 다변량 분석(PCA)을 통해 비교하였을 때, 대조구(control)와 비교하여 조리한 고추에서 향기성분들이 증가하는 것으로 나타났으며, 그 중에서도 구운 고추(baking)가 대조구와 가장 상이한 휘발성 성분 분포를 나타냈다. 이 중, 2-methoxy-4-vinylphenol, 2-furanmethanol, 5-hydroxymethylfurfural, benzeneethanol 등 19가지의 주요 화합물은 조리방법에 따라 다양한 결과를 나타냈다. 본 연구는 가공 방법의 특성을 고려한 제품개발에 한국 고추를 활용하여 활용도를 높일 수 있을 것으로 기대된다. This study analysis the volatile compounds of Korean red pepper by six cooking methods, such as drying, frying, steaming, boiling, stir-frying, and baking. Volatile compounds were detected by GC-TOF/MS, and their profiles were compared using multivariate Analysis of Principal Components (PCA). The volatile compounds of control and baking pepper showed a different component distribution than boiling, drying, roasting, and steaming pepper, which showed similar component distribution. Among these, 19 major compounds such as 2-methoxy-4-vinylphenol, 2-furanmethanol, 5-hydroxymethylfurfural, and benzeneethanol, showed various results depending on the cooking method. This study is expected to improve the utilization of Korean red pepper by considering the characteristics of the processing method during product development.
김치에서 분리된 젖산균의 β-glucuronidase 활성 탐색
김은정,신인웅,권세영,박은희,이재형,김명동,Kim, Eun-Jung,Shin, In-Ung,Kwun, Se-Young,Park, Eun-Hee,Yi, Jae-Hyoung,Kim, Myoung-Dong 한국미생물·생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.3
전통발효식품인 김치에서 분리된 젖산균으로부터 ${\beta}$-glucuronidase 효소활성이 높은 균주를 선발하였다. 김치에서 분리된 156점의 젖산균 중 52점의 균주가 glucuronic acid를 탄소원으로 대사하였으며, 대부분의 젖산균은 세포내 ${\beta}$-glucuronidase 활성이 세포외 활성보다 유의적으로 높았다. 순무김치에서 분리된 Leu. mesenteroides KFRI 73007 균주가 $0.77{\pm}0.01U/mg$ protein로서 가장 높은 세포내 ${\beta}$-glucuronidase 효소활성을 나타내었다. 최적 반응조건은 pH 7, $37^{\circ}C$이었으며 $1.14{\pm}0.01U/mg$ protein의 효소활성을 나타냈다. 양이온 금속이온은 ${\beta}$-glucuronidase 효소활성을 약 70% 이상 저해하였으며, 균주 배양에 사용한 탄소원 중 ${\beta}$-glucuronidase 생산을 위한 최적의 탄소원은 glucuronic acid이었다. Lactic acid bacteria (LAB) isolated from kimchi were studied for their ${\beta}$-glucuronidase activity. Among the 156 strains tested, 52 strains utilized glucuronic acid as a carbon source and their intracellular ${\beta}$-glucuronidase activities were significantly higher than their extracellular activities. Leuconostoc mesenteroides KFRI 73007 isolated from turnip kimchi exhibited the highest intracellular ${\beta}$-glucuronidase activity of $0.77{\pm}0.01U/mg$ protein, which was further increased to $1.14{\pm}0.01U/mg$ protein under optimized reaction conditions (pH 7, $37^{\circ}C$). The activity of ${\beta}$-glucuronidase was notably decreased by the addition of divalent cations, and glucuronic acid was the best carbon source to produce ${\beta}$-glucuronidase in Leu. mesenteroides KFRI 73007.
효모를 이용한 에탄올 생산을 위한 감껍질 전처리조건의 최적화
이종섭 ( Jong Sub Lee ),박은희 ( Eun Hee Park ),권세영 ( Se Young Kwun ),여수환 ( Soo Hwan Yeo ),김명동 ( Myoung Dong Kim ) 한국미생물생명공학회 2014 한국미생물·생명공학회지 Vol.42 No.2
A response surface method based on a central composite design experiment was used to determine the optimum conditions for pretreatment of persimmon peel. It was mathematically predicted that the maximum amount of reducing sugars would be obtained at an H2SO4 concentration of 1.77% (w/v) and a heat treatment time of 26.4 min. A reducing sugar concentration of 63.23 g/l was obtained under the optimum pretreatment conditions determined by RSM. Under anaerobic growth conditions, Saccharomyces cerevisiae NK28 produced 15.52 g/l of ethanol with a yield of 0.34 g ethanol/g glucose from pretreated persimmon peel, which corresponded to 14% and 26% enhancements in ethanol productivity and ethanol yield, respectively, compared with those obtained in aerobic growth conditions. This study suggests that persimmon peel might be a useful substrate for bioethanol production by yeast fermentation.
김치에서 분리된 젖산균의 β-glucuronidase 활성 탐색
김은정 ( Eun-jung Kim ),신인웅 ( In-ung Shin ),권세영 ( Se-young Kwun ),박은희 ( Eun-hee Park ),이재형 ( Jae-hyoung Yi ),김명동 ( Myoung-dong Kim ) 한국미생물생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.3
Lactic acid bacteria (LAB) isolated from kimchi were studied for their β-glucuronidase activity. Among the 156 strains tested, 52 strains utilized glucuronic acid as a carbon source and their intracellular β-glucuronidase activities were significantly higher than their extracellular activities. Leuconostoc mesenteroides KFRI 73007 isolated from turnip kimchi exhibited the highest intracellular β-glucuronidase activity of 0.77 ± 0.01 U/mg protein, which was further increased to 1.14 ± 0.01 U/mg protein under optimized reaction conditions (pH 7, 37℃). The activity of β-glucuronidase was notably decreased by the addition of divalent cations, and glucuronic acid was the best carbon source to produce β-glucuronidase in Leu. mesenteroides KFRI 73007.
이재형 ( Jae Hyoung Yi1 ),허남기 ( Nam Kee Heo ),최병곤 ( Byung Gon Choi ),박은희 ( Eun Hee Park ),권세영 ( Se Young Kwun ),김명동 ( Myoung Dong Kim ),홍운표 ( Wun Pyo Hong ),여수환 ( Soo Hwan Yeo ),백성열 ( Seong Yeol Baek ) 한국미생물생명공학회 2014 한국미생물·생명공학회지 Vol.42 No.2
Yeast strains demonstrating fibrinolytic activity were isolated from traditional fermented soybean in Gangwon province, Korea. The AFY-1 strain isolated from fermented soybean paste showed the highest fibrinolytic activity (3.5 U/mg protein) corresponding to a 1.75 fold higher fibrinolytic activity compared with the plasmin (2.0 U/mg protein). The optimum temperature for the growth of AFY-1 strain was 32oC. Analysis of 18S rRNA gene sequence and carbon source utilization pattern indicated that the AFY-1 strain shares the highest homology (99%) with Saccharomycetales sp.