http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
모혜원(Hye-Won Mo),정영희(Young-Hee Jung),정지숙(Ji-Suk Jeong),최경호(Kyoung-Ho Choi),최상원(Sang-Won Choi),박찬성(Chan-Sung Park),최미애(Mi-Ae Choi),김미림(Mi-Lim Kim),김미자(Mi-Sa Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.3
본 연구는 건조 오미자 추출액을 이용하여 오미자 식초를 발효하였다. 산패한 오미자 와인에서 식초산균 OV1과 OV2를 분리하고 분리균의 식초산 생성능력을 비교하였다. 분리균 OV1은 알코올농도 8%까지 발효 가능하였으며, 알코올 농도 6%의 오미자 와인으로부터 산도 5.21%의 식초를 발효하였다. 발효 오미자 식초는 시판 중인 타 식초에 비하여 관능성이 보다 우수한 것으로 평가되었다. 오미자 와인 및 식초의 항균력을 paper disc법으로 검정한 결과 식초는 4종의 검정균(B. subtilis, S. aureus, E. coli 및 P. fluorescens)에 대하여 직경 9.5~17.00 mm의 clear zone을 형성한 반면에 오미자 와인은 S. aureus와 P. fluorescens에 대해서만 clear zone을 생성하였고 clear zone의 직경 또한 9.5 mm이하로 추출물과 비슷하였다. 오미자 와인 및 오미자 식초의 DPPH free radical 소거능은 오미자 와인(80배수)이 70.25%로 발효 전 추출액에 비하여 약 1.6배 증가하였으나 오미자 식초는 추출액과 비슷한 수준이었으며, 아질산염 소거능 또한 와인에서 높고 식초에서 낮아지는 경향을 나타내었다. 이상의 결과로부터 보당한 건조 오미자 추출액을 사용하여 기호성과 기능성을 갖춘 고품질의 식초를 제조할 수 있는 것으로 판단된다. This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.
건조 오미자에서 분리된 야생 효모로 와인 제조 및 알코올 발효 시 영양요구성 조사
모혜원(Hye-Won Mo),정지숙(Ji-Suk Jeong),최상원(Sang-Won Choi),최경호(Kyoung-Ho Choi) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.2
본 연구는 건조 오미자 추출액을 이용하여 오미자와인을 발효하였다. 건조 오미자를 YM배지에 분주하고 반복 배양하여 알코올 발효효모 OM-1 및 OM-2를 분리하였다. 분리균은 10˚Brix로 보당한 오미자 추출액배지에서 10% 이상의 알코올을 생성하였으며, OM-2로 발효한 오미자와인의 관능적 특성이 OM-1으로 발효한 와인보다 우수한 것으로 평가되었다. 분리균 OM-2는 0.1% urea, 0.02% mineral mixture를 첨가한 오미자 추출액배지에서 균체증식이 유의적으로 촉진되었으며 vitamin mixture는 urea가 첨가된 경우에만 약간의 증식촉진 효과를 나타내었다. This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at 50℃. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to 10°Brix with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.
구취유발세균에 대한 $NANOVER^{TM}$의 항균효과 검사 1. Nanosilver가 구취 세균의 증식에 미치는 영향
정영희,모혜원,정지숙,최경호,최재갑,허윤경,이상흔,Jung, Young-Hee,Mo, Hye-Won,Jeong, Ji-Suk,Choi, Kyung-Ho,Choi, Jae-Kap,Hur, Yun-Kyung,Lee, Sang-Heun 대한안면통증구강내과학회 2009 Journal of Oral Medicine and Pain Vol.34 No.1
Recently there is much interest in the antibacterial activity of nano-sized silver particle (nanosilver) since silver is known to be safe and effective as disinfectant for a long time. Oral malodor is considered to originate in the oral cavity primarily as a result of production of malodorous compounds by oral bacteria. Major compounds responsible for oral malodor are volatile sulfur compounds, which is thought to be generated by the G(-) anaerobic bacteria found normally in the oral cavity, especially on the dorsum of the tongue. The purposes of this study were to investigate the effect of nanosilver on growth of oral malodor generating microorganisms, including Fusobacterium nucleatum, Prevotella melaninogenica, Klebsiella pneumonia, and to determine the optimal culture condition of them. The results were as follows: 1. The optimal culture condition for P. melaninogenica was vacuum culture using desiccator after evacuation of air by vacuum pump in chopped beef meat media. 2. The growth of K. pneumonia was temporarily inhibited by nanosilver (5 ppm and 10 ppm). 3. The morphological alteration and cell damage caused by nanosilver were observed in K. pneumonia.