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Acetobacter sp.와 그 변이주(變異株)를 이용(利用)한 식초산(食酢酸) 발효(醱酵)에 관한 연구(硏究) - 변이주(變異株)의 선정(選定) 및 생산조건(生酸條件) -
김찬조,박윤중,이석건,오만진,Kim, Chan Jo,Park, Yoon Joong,Lee, Seuk Keun,Oh, Man Jin 충남대학교 농업과학연구소 1980 Korean Journal of Agricultural Science Vol.7 No.2
These studies were conducted to induce the available mutant strains in acetic acid bacteria by the irradiation of UV-light and the treatment of N-methyl-N'-nitro-N'-nitrosoguanidine. 109 strains which were capable of producing acid in the ethanol containing medium were isolated from vinegar and Kimchi collected from the region of Daejeon city. From the collection T-50 strain was identified to have a strong fermentation power and selected as a mother strain for the study. Two mutants were obtained by treating T-50 strain with UV and NTG, and these mutants had a rapid acid production in the initial stage. The study was then made to compare the basic condition for acetic acid production of the mother strain and two mutant strains. The summarized results were as follows; 1. The isolated strain (T-50) was identified as Acetobacter aceti by Bergey's manual and Acetic acid bacteria (Tokyo Univ. press). 2. The selected strain was died completely when the strain was irradiated with 15 W UV-light at a distance of 45 cm for 160 seconds. 3. The mutants such as U-48 and N-67 were rapid in the acetic acid production at the initial stage compare to the mother strain. 4. Acetic acid formation by the shaking culture method was maximized in 2 days culture, and the optimal temperature for acetic acid production was $30^{\circ}C$. 5. Acetic acid was effectively produced by the addition of 0.1% ammonium sulfate as a nitrogen source and was also produced rapidly by the addition of 0.1% glucose. 초산발효(酢酸醱酵)에 유용한 변이주(變異株)를 얻기 위하여 대전시(大田市) 일원에서 수집한 식초(食酢)와 지물류(漬物類)로 부터 산성성능(酸生成能)이 있는 109 균주(菌株)를 분리(分離)하여 발효력(醱酵力)이 강(强)한 T-50 균주(菌株)를 모균주(母菌株)로 선정(選定)하고 동정(同定)하였으며, 모균주(母菌株)에 대하여 자외선(紫外線)과 N. T. G를 처리하여 초기(初期) 산성성능(酸生成能)이 빠른 그 변이주(變異株)를 얻어 모균주(母菌株)와 변이주(變異株)를 이용한 산성성(酸生成)을 기본(基本) 조건(條件)을 검토한 결과는 다음과 같다. 1) 분리(分離) 선정(選定)된 균주(菌株)는 Bergey's manual과 Acetic acid bacteria에 의하여 동정(同定)한 결과 Acetobacter aceti로 동정(同定)되었다. 2) 선정(選定) 균주(菌株)는 15W 자외선등(紫外線燈)으로 45 cm에서 160 sec 조사(照射)하였을 때 완전 사멸되었다. 3) 변이주(變異株)는 모균주(母菌株)에 비하여 초기(初期) 산성성능(酸生成能)이 빨랐다. 4. 시공균주(供試菌洙)는 진탕배양에 의하여 배양(培養) 2일(日)째에 산성성(酸生成)이 최대에 달하였으며 발효적온(醱酵適溫)은 $30^{\circ}C$ 이었다. 5) 질소원(窒素源)으로는 $(NH_4)_2SO_4$가 0.1%에서 적당하였으며 glucose의 농도(濃度)를 0.1% 수준으로 첨가(添加)하였을 때 초기(初期) 산성성능(酸生成能)이 빨랐다.
정재홍,김기준,이규희,이석건,오만진 충남대학교 농업과학연구소 1998 농업과학연구 Vol.25 No.1
This studies was carried out to investigate the processing possibility of pheasant meat extracts treated with proteases. The crude protein, aminonitrogen, degree of hydrolysis, yield and amino acid composition of pheasant meat extracts when it was treated with proteases at various temperature and reaction time were analyzed. The crude protein contents of pheasant meat extracts processed in 130℃ were more than when it was done in 100℃, but the contents of aminonitrogen were not quite different between two processing temperature. The content of crude protein and aminonitrogen when pheasant meat was hydrolyzed with protease NP and prozyme A. The yields of pheasant meat extracts, when pheasant meat were treated at 100℃ and 130℃, were from 2.24 to 7.10% and from 5.51 to 10.45%, respectively. And the yield of extraction depended on extraction temperature, kinds of enzyme, amount of enzyme, extraction time. The content of aminonitrogen in pheasant meat extracts treated with enzyme was much higher than any other treatments. And it depended on amount of enzyme, extraction time and temperature. The amount of the amino acids in pheasant meat extracts treated by protease NP were eminently higher than by heat at 100℃ or 130℃.
Pseudomonas sp. L-10에 의한 글루탐산의 생산
이종수,안용근,김나미,이석건 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.4
토양으로부터 글주탐산 생산력이 우수한 세균을 분리 하여 Pseudomonas sp. L-10 으로 동정하였다. Pseudomonas sp. L-10에 의한 글루탐산 생산은 시험균주를 5% glucose, 0.5% urea와 yeast extract, 0.1% K_2HPO_4, 0.02% MgSO_4·7H_2O, 0.3% (NH_4)_2HPO_4의 조성을 가진 배지에 0.5㎍/ℓ의 비오틴을 첨가하여 pH 7.0으로 조정 한 후 30℃에서 30 시간 진탕배양하였을 때 가장 좋았으며 이 때 배양액 ㎖당 약 1.2㎎의 글루탐산이 생산되었다. A bacterium L-10 which produce much of glutamic acid was isolated from soil and identified as the genus Pseudomonas. The maximal glutamic acid production was obtained when the strain was cultured at 30℃ for 30 hrs in the optimal medium containing 5% glucose, 0.5% each of urea and yeast extract, 0.1% K_2HPO_4, 0.02% MgSO_4·7H_2O, 0.3% (NH_4)_2HPO_4, 0.5㎍/ℓ biotin and initial pH 7.0, and then final glutamic acid production under the above conditions was 1.2㎎/㎖ of cell cultures.
안용근,이석건 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.2
토산 늙은 호박을 삶아 가당하여 효모로 발효시키는 호박술 제조 방법을 개발하였다. 호박농도를 15%로 하고, 설탕을 20%, 25%, 30% 가하여 Saccharomyces cerevisae로 발효시킨 결과 당농도 25%에서 발효시킨 제품이 색, 향취, 맛의 기호도면에서 가장 우수하였다. 호박농도 15%, 당농도 25%에서 18일 동안 발효시킨 제품의 총당은 80mg/ml, 환원당은 70mg/ml, pH는 3.6, 산도는 2.1, 에틸알코올 함량은 12도였다. In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15% pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.
안용근,이석건 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.2
인삼근, 에탄올-물 추출 인삼박, 에탄올 추출 홍삼박을 Saccharomyces cerevisiae로 알코올 발효시켜 술을 만들었다. 당농도 25%에서 인삼박 농도를 5%, 10%, 15%, 20% 넷으로 나누어 발효시킨 결과, 인삼박의 농도가 높을수록 발효속도가 빨랐으나 기호도는 10%에서 가장 높았다. 인삼근, 인삼박, 인삼박 + 인삼근을 조합시킨 결과, 인삼근의 함량이 높을수록 발효가 빨랐다. 그래서 알코올 12도를 나타내는 데 인삼박 10%만으로 발효시킨 것은 27일, 인삼근 10% 만으로 발효시킨 것은 6일이 걸렸다. 한편, 홍삼박으로 발효시킨 것은 15일이 걸렸다. 색, 향취 맛의 기호성은 인삼박 10% 만으로 제조한 술이 가장 우수하였다. 홍삼박은 6.7%를 사용한 것의 기호도가 가장 우수하였다. 기호도가 가장 우수한 인삼박주의 pH는 3.5, 환원당은 80mg/ml, 유기산 2.6, 알코올 12도, 사포닌 함량 28mg/ml였고, 기호도가 가장 우수한 홍삼박주의 pH는 3.4, 화원당은 58mg/ml, 유기산은 2.8, 사포닌은 44mg/ml였다. To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite. The results from the mixture of ginseng and giseng marc revealed that the more the content of ginseng was, the faster the velocity of brewing became. It took 27 days for wine from 10% ginseng marc to be brewed into 12% ethanol, 10% ginseng took 10 days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginsengn marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.