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차성관,고준수,김현욱 ( Sung Kwan Cha,Jun Soo Goh,Hyun Uk Kim ) 한국축산학회 1976 한국축산학회지 Vol.18 No.2
From several sources, three usable cultures were isolated for yogurt manufacture. Two of them have been presumptively identified as Lactobacillus bulgaricus 3 and 8, and another as Streptococcus thermophilus 22. These cultures were tested for their behavior (acid production, curd formation and flavor developments) in various yogurt mixes consisting of skim milk, shim milk powder, and whole milk powder. Lactobacillus bulgaricus 8 appeared to be the best culture for ordinary yogurt mixes. Mixed starter culture was not attempted.
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산성환경에서 Lactobacillus casei YIT9018 의 생존에 관한 연구
김현욱,유광현,이돈성,고준수 ( Hyun Uk Kim,Kwang Hyun You,Don Sung Lee,Jun Soo Goh ) 한국축산학회 1980 한국축산학회지 Vol.22 No.4
Behavior of Lactobacillus casei YIT9018 has been studied in acidic media !MRS and skim milk broth) using three most common acids (acetic, lactic, citric acid) for their survival and the factors affecting their acid tolerance. Survival and death of L. casei YIT9018 were dependent on the concentration and the kinds of acids present in the media. In MRS broth, about 120 mM of lactic acid appeared to be the critical acid concentration for the survival of this useful lactic acid bacterial species. At the same molar concentration of the acids studied, citric acid was the most inhibitory, lactic acid is the next, and acetic acid was the least inhibitory acid to the survival of L. casei YIT9018 in MRS broth. Chemical structure of the acids and pH of acidified media appeared to affect the growth and the survival of this bacterium. Peptone, sucrose, and skim milk powder demonstrated varying degree of the protection for the survival of L.casei YIT9018 in acidified MRS broth. Skim milk was the most protective, peptone was the next, and sucrose was the least protective additive. Synergistic effects were observed when mixtures of acids were used in acidifying the media. Mixture of lactic and citric acid was the most inhibitory and the synergistic inhibition was stronger in MRS broth than in skim milk broth.
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김현욱,고준수,안종건,박승용 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.4
국내에서 소비되는 국산 및 외국산 가공치즈의 물리화학적 특성을 조사, 연구하였으며, 그 결과는 다음과 같다. 국산 가공치즈중 IWS형 치즈는 수분과 지방함량이 많은 반면 외국제품은 유당, 회분, NaCl함량이 높았다. SOS형 치즈는 SOS형 치즈에 비해 수분이 적고 지방이 많았다. 칼슘의 함량은 국산가공치즈보다 외국산 가공치즈가 높았고, 인의 함량은 국산가공치즈보다 외국산 치즈가 낮은 수준을 보였다. 합성보존료는 국산가공치즈에서는 전혀 발견되지 않은 제품도 있었고, 사용제품중에는 모두 법적 허용수준 이내로 검출되었다. pH는 pH 5.6∼pH 6.22로 나타났다. 국내외 제품간, 치즈 포장형태간 일반성분조성의 차이가 나타났으나, 조직특성과 용융특성간에는 뚜렷한 차이를 보이지 않았다. 국산 가공치즈의 색상중 lightness는 외국산 가공치즈와 유사한 수준을 보였으나, 국산치즈가 적색도는 강하고, 황색도는 약한 수준을 보였다. 대부분의 국산가공치즈의 용융특성은 한 제조회사의 제품을 제외하고 외국산 가공치즈와 국산의 SOS형 가공치즈보다 낮았다. 가공치즈의 조직특성은 수분, 지방 및 회분함량에 의해서 영향을 받은 것으로 나타났고, 조직 특성중 일부특성간에는 정의 또는 부의상관이 있었다. 제품간 용융특성은 springiness, NaCl함량 및 pH가 영향을 주는 것으로 나타났다. 일반 소비자 240명을 대상으로 실시한 관능검사에서 각 제품(IWS형 가공치즈)간에 맛과 조직은 뚜렷한 차이가 없고, 염미와 색상은 제품간에 차이(P<0.01)가 있는 것으로 나타났다. This study was conducted to find out the physicochemical properties of commercial processed cheeses sold in Korea. The contents of moisture and fat of domestic process cheeses were higher than those of foreign process cheeses, and the contents of lactose, ashes, and NaCI were higher in foreign process cheeses. The contents of moisture and fat of SOS type cheese were lower than those of IWS type cheese. Domestic process cheeses were lower in calcium contents and higher in phosphate contents than foreign process cheeses. No preservatives were found in some products manufactured by one maker, but the contents of preservatives found in other process cheese were within the limits recommended by the Korean law. There were some differences in composition, but no apparent differences in textural properties among manufacturers and among wrapping types of the cheeses. The lightness of domestic process cheese was similar with that of foreign process cheese, but some differences were found in redness and in yellowness of two products. The most domestic IWS type cheese, except one evidenced lower meltability than foreign cheeses and domestic SOS type cheeses. The contents of moisture, fat and ash affected the textural properties, and positive or negative relationships were found among the textural properties. The meltability was affected by springiness, NaCl content and pH. According to panel test with 240 consumer member, there were no significant differences in taste and in texture, but significances(p<0.01) were found in saltiness and in color.
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β- Galactosidase 에 의한 lactose 와 lactulose 의 분해
김형국,김정희,김현욱,박승용,고준수 한국낙농학회 1989 韓國酪農學會誌 Vol.11 No.4
The hydrolysis of lactulose by commercial β-galactosidase was compared with that of lactose. The hydrolysis was traced by methylamine method and the results are summerized as follows; 1. The absorbance of the reactant of lactulose at 560 mn after methylamine reaction evidenced significantly high relationship with the concentration of lactulose (r = 0.9936, P<0.01). 2. Color development by fructose and galactose liberated from lactulose in ammonium molybdate reaction was interfered with the nonhydrolyzed lactulose. 3. β-Galactosidases from Kluyveromyces lactis, Aspergillus oryzae, and Escherichia coli hydrolyzed 16%, 80%, and 7% of lactulose, and their hydrolyzabilities of lactulose to those of lactose were 29.08%, 107%, and 43.61%, respectively.
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