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홍연,노봉수,김해영 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Doenjang samples were discriminated using a mass spectrometry-based electronic nose (MS-E-nose) and discriminant function analysis (DFA). Human sensory preference testing was performed using the same samples. DFA plots indicated classification of doenjang samples into 3 groups. Samples with high discriminate function (DF) 1 and low DF2 scores contained fewer volatile compounds. Grouping results using the MS-E-nose and human sensory preference testing were compared. Fully mashed doenjang samples with more diverse and intense volatile compounds showed low DF1 and high preference scores. DF2 scores for selected samples showed positive correlations to the amount of sample. The MS-E-nose was a useful tool for discrimination of the aroma of doenjang samples and for confirmation of changes in the aroma intensities of doenjang samples.
홍연,최언호 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.6
돼지감자로부터 대체에너지용 알코올을 효율적으로 생산하기 위한 고농도 알코올 발효균주의 탐색연구가 수행되었다. 야생으로부터 2,445개의 이눌린 자화균주를 분리하고 이들의 알코올 내성 및 15∼30%의 돼지감자 배지에서 알코올발효를 수행한 결과 F043, F173, E040, F334의 네 균주가 고농도 에탄올 첨가에 내성이 있으면서 고농도 돼지감자 배지에서 알코올 발효능이 좋은 균주들로 선발되었으며 그 중 F043 균주는 25% 배지에서 98.1 g/ℓ의 알코올을 생성하였다. 이들의 배양 및 생리특성을 조사한 결과 F043은 Kluyveromyces marxianus로, F173, E040, F334는 Kluyveromyces sp.로 동정되었다. Yeast screening for effective production of alcohol from Jerusalem artichoke tubers as an alternative energy source was performed. Inulin assimilative strains with high alcohol tolerance were isolated from wild sources and cultured in the liquid media of Jerusalem artichoke powder varying its concentraion from 15 to 30%. As a result, four strains of 2,445 isolates showing the inulin assimilation were selected as alcohol fermentative and alcohol tolerant yeasts. These strains were assignated to be Kluyveromyces marxianus F043 and Kluyveromyces sp. F173, E040, and F334, respectively, by their cultural and physiological characteristics. The F043 strain produced ethanol of 98.1 g/ℓ in the 25% Jerusalem artichoke medium for 3 days.
홍연,정현지,김해영 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
Four strains of Bacillus amyloliquefaciens with high proteolytic, fibrinolytic, and angiotensin converting enzyme (ACE) inhibitory activities were used to make Bacillus-koji suitable for the production of functional doenjang. Volatile compounds in Bacillus-koji doenjang were analyzed by headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) to compare the aroma profile with those of commercially produced doenjang made with traditional meju and with modified koji. Extraction temperatures for SPME were adjusted to 30 and 90oC. Commercial samples contained significantly more esters than Bacillus-koji doenjang and demonstrated a more complex volatile compound profile. Pentanoic acid, butanoic acid, or 2/3-methyl butanoic acid, known as off-flavor compounds in doenjang, were not detected in one of the Bacillus-koji doenjang when extracted at 30oC. From the sensory test results, the cheese character was less intense in Bacillus-koji doenjang than commercial samples, although not all sensory properties projected a significant difference.
Predominant Lactic Acid Bacteria in Mukeunji, a Long-term-aged Kimchi, for Different Aging Periods
홍연,Jingmei Li,Pei Qin,이신영,김해영 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
The distribution of dominant lactic acid bacteria (LAB) in mukeunji was examined at different stages of long-term aging. A total of 87 isolates from 3 samples were classified into 13 groups based on sodium dodecyl sulfatepolyacrylamide gel electrophoresis whole-cell protein patterns and identified using 16S rRNA gene sequencing. The 13 LAB were also identified using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) and API® strips. Weissella cibaria and Leuconostoc mesenteroides were the most abundant LAB in freshly prepared samples, followed by Lactobacillus (Lact.) curvatus and Lact. sakei, based on 16S rRNA gene sequencing. The species diversity of LAB in samples aged for 12 and 24 months was reduced over time, and Pediococcus sp. was the dominant LAB species in mukeunji samples. MALDI-TOF MS enabled rapid identification of Lactobacillus species. Identification results with similarities higher than 90% using API® strips provided the same results as 16S rRNA gene sequencing.