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첨가물을 혼합한 김치의 이화화적 특성과 기능성에 대한 문헌 연구
윤정아 ( Yoon,J. A. ),김주형 ( J. H. Kim ),권세영 ( S. Y. Kwun ),이하연 ( H. Y. Lee ),박은희 ( E. H. Park ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.3
In this study, we investigated physiochemical characteristics and functionality of kimchi mixed with various additives such as mustard leaf, angelica leaf, hooker chives, yangha, mistletoe, pine needle, wild vegetables extract, oriental melon peel, green tea, yacon, potato, brown rice, black rice, sesame, abalone, black garlic, harvey, sea tangle, sea trumpet, anchovy, flying fish roe, blue crab, and etc. The type of additive to kimchi have affected reducing sugar, pH, acidity, free amino acid content, antioxidant activity, anti-mutagenic activity, and anti-carcinogenic activity. Reducing sugar content increased in kimchi mixed with harvey, sea trumpet, hooker chives, sesame, anchovy. kimchi mixed with yacon, black rice, hooker chives, sesame, anchovy extended optimum fermenting stage by changing acidity slowly. Free amino acid content increased phenylalanine in kimchi with pine needle, proline in kimchi with blue cab, glutamic acid and aspartic acid in kimchi sea tangle and flying fish roe. Brown rice, green tea, pumpkin, black rice, sesame, Yangha, wild vegetables extract significantly increased antioxidant activity. Mustard leaf, mistletoe and angelica leaf increased anti-mutagenic acid and anti-carcinogenic activity. In conclusion, kimchi mixed with additive compared with normal kimchi without additives helps the improvement of the physiochemical characteristics and functionality of kimchi. We expected that selection of proper additive used for kimchi production improves the quality of kimchi as a Korean traditional fermented food.
누룩으로부터 분리된 Pichia farinosa KCTC27753 균주의 발효저해제에 대한 내성
권훈주 ( Kwon H. J. ),윤정아 ( J. A. Yoon ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.1
P. farinosa KCTC27753균주의 발효저해제에 대한 내성을 확인하였다. P. farinosa KCTC27753은 누룩으로부터 분리된 균주이며, 46°C, pH 3조건에서 성장이 가능한 스트레스 내성 균주다. KCTC27753균주의 발효저해제에 대한 내성을 확인하기 위해, furfural, phenolic compound, weak acid와 같은 발효저해제가 첨가된 배지를 사용하여 균체의 성장 및 에탄올 생산성을 확인하였다. P. farinosa KCTC27753 균주는 대조구인 P. farinosa KCTC27412, CBS7064 균주에 비하여 HMF, vanillin, 및 phenolic compound가 첨가된 배지에서 우수한 균체성장을 나타내었다. 발효저해제에 혼합물이 1.6% 첨가된 배지에서 P. farinosa KCTC27753 균주는 20 g의 포도당으로부터 8.54 ± 0.51 g/L의 에탄올을 생산하여 소모한 포도당 대비 약 42%의 에탄올 생산수율을 나타냈다. The production of bioethanol from lignocellulosic biomass using yeast will depend, at least in part, on the yeast strain’s tolerance to fermentation inhibitors. Pichia farinosa KCTC27753, which was isolated from nuruk in our laboratory, grows well at 46°C and pH 3.0. To explore the fermentation-inhibitor tolerance profile of this stress-tolerant strain, a cocktail composed of fermentation inhibitors released during biomass pretreatment (e.g., furfurals, phenolic compounds, and weak acids) was tested using a plate growth assay of P. farinosa KCTC27753 and control (KCTC27412, CBS7064) strains. The results of this assay showed that P. farinosa KCTC27753 had relatively higher growth rates than other strains in the presence of HMF, vanillin, and phenolic compounds. During fermentation, KCTC27753 produced 8.54 ± 0.51 g ethanol from 20 g glucose in the presence of an inhibitor cocktail (1.6%). By contrast, CBS7064 did not grow under the test conditions and strain KCTC27412 produced 6.78 ± 0.48 g ethanol from 19.6 g glucose.