인삼 사포닌 분획이 세포벽에 미치는 영향 ( 2 ) Bacillus subtilis 의 세포벽에 관하여

조영동,김남걸,김충원 ( Young Dong Cho,Nam Geol Kim,Choong Won Kim ) 생화학분자생물학회 1981 BMB Reports Vol.14 No.4

In this experiment, observations were made on the effects of ginseng saponin, one of the major components of Korean ginseng (Panax ginseng, C, A, Meyer) root, on the growth rate of Bacillus subtilis, the uptake rate of the U-^(14)C-glucose, the lysis, and cell wall, The followings were obtained. (1). The growth rate of B. subtilis grown on medium containing 0.3 % ginseng saponin was faster than that of B. subtilis grown on medium without it after 6 hr from the beginning of culture, (2). The uptake rate of the U-^(14)C-glucose by B. subtilis grown on medium containing 0.3 % ginseng saponin was faster than that of B. subtilis grown on medium without it, (3). The lysis of B. subtilis grown on medium containing 0.3 % ginseng saponin fraction was faster than that of B. subtilis grown on medium without it. (4). Cell wall of B. subtilis grown on medium containing 0.3 % saponin fraction was different from that of B. subtilis grown on medium without it.

A Study on the Effect of Ginseng Saponin Fraction on Cell Wall(II) : Cell Wall of Bacillus subtilis

조영동,김남걸,김충원,Cho, Young-Dong,Kim, Nam-Geol,Kim, Choong-Won 생화학분자생물학회 1981 한국생화학회지 Vol.14 No.4

본 실험에서는 인삼 주 성분 중의 하나인 saponin 분획이 Bacillus subtilis의 성장, U-$^{14}C$-glucose의 uptake 속도, lysis 및 세포벽 등에 미치는 영향을 관찰하여 다음과 같은 결과를 얻었다. 1. 0.3% 인삼 saponin 분획이 첨가된 배지에서 자란 B. subtilis의 성장속도는 control 배지에서 자라난 것 보다 배양 시작한지 6시간 후 부터 빨라졌다. 2. 0.3% 인삼 saponin 분획이 첨가된 배지에서 자란 B. subtilis는 control 배지에서 자란 것보다 U-$^{14}C$-glucose의 uptake 속도가 빨라졌다. 3. 0.3% 인삼 saponin 분획이 첨가된 배지에서 자란 B. subtilis의 lysozyme에 의한 lysis는 control 배지에서 자란 것 보다 빠르다. 4. 광학 및 전자 현미경의 관찰에 의하면 0.3% 인삼 saponin 분획이 첨가된 배지에서 자란 B. subtilis와 control 배지에서 자란 B. subtllis 사이에는 세포벽의 변화가 있었다. In this experiment, observations were made on the effects of ginseng saponin, one of the major components of Korean ginseng (Panax ginseng, C.A.Meyer) root, on the growth rate of Bacillus subtilis, the uptake rate of the U-$^{14}C$-glucose, the lysis, and cell wall, The followings were obtained. (1). The growth rate of B. subtilis grown on medium containing 0.3 % ginseng saponin was faster than that of B. subtilis grown on medium without it after 6 hr from the beginning of culture. (2). The uptake rate of the U-$^{14}C$-glucose by B. subtilis grown on medium containing 0.3 % ginseng saponin was faster than that of B. subtilis grown on medium without it. (3). The lysis of B. subtilis grown on medium containing 0.3 % ginseng saponin fraction was faster than that of B. subtilis grown on medium without it. (4). Cell wall of B. subtilis grown on medium containing 0.3 % saponin fraction was different from that of B. subtilis grown on medium without it.

콩 품종에 따른 발효물의 아미노산과 향기성분 특성

신동선,최인덕,이석기,박지영,김남걸,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성

신동선,최인덕,이석기,박지영,김남걸,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

강우처리 및 수확 지연에 따른 콩 종실 특성 및 수량성 변화

이인혜,서민정,박명렬,김남걸,이기범,이유영,김미향,이병원,윤홍태,Lee, Inhye,Seo, Min-Jung,Park, Myoung Ryoul,Kim, Nam-Geol,Yi, Gibum,Lee, Yu-young,Kim, Mihyang,Lee, Byong Won,Yun, Hong-Tae 한국작물학회 2020 한국작물학회지 Vol.65 No.4

Recently in Korea, soybean harvesting has been delayed due to rainfall during the harvesting season, resulting in a reduction in yield and seed quality. This study was conducted to analyze the changes in yield and seed quality during delayed harvest with rainfall treatment using different harvesting methods, including field harvesting and polyethylene film covering after cutting fully-matured soybean plants (PE covering after cutting), with two major Korean soybean cultivars (Glycine max L), Pungsannamulkong and Daewonkong. The shattering rate of Pungsannamulkong, which is higher than that of Daewonkong, increased up to 41.8% when the harvest was delayed for 40 days without rainfall treatment by harvesting with PE covering after cutting. The weight of 100 seeds tended to decrease slightly as harvesting was delayed. When Daewonkong was harvested using the PE covering after cutting method with rainfall treatment, the yield decreased to the lowest level with a 0.8 kg ha^-1 daily reduction rate. Pungsannamulkong showed the lowest yield when harvested using PE covering after cutting without rainfall treatment with a 3.4 kg ha^-1 daily reduction rate. The infected seed rate increased according to the harvest delay in both cultivars, and significant differences were observed according to rainfall treatment and harvesting method. The germination rate was maintained above 95% even after 40 days of delayed harvest if there was no rainfall treatment. However, with rainfall treatment, the germination rate was significantly lowered as harvesting time was delayed. In the field harvesting with rainfall treatment, the germination rate decreased to 77.2% for Daewonkong and 76.5% for Pungsannamulkong after 40 days of harvest delay. For the 100-seed weight, effects of individual treatments and interactions between treatments were not observed. In contrast, the effect of interactions between treatments on the shattering rate was significant in both cultivars, indicating that the shattering rate had the greatest impact on the yield changes during delayed harvest.

Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화

신동선,최인덕,박지영,김남걸,이석기,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Park, Ji Young,Kim, Nam Geol,Lee, Seuk Ki,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

지역별 시판 전통메주의 이화학적 및 미생물 분포 특성

신동선,한상익,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Han, Sang Ik,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

장류용 콩 품종별 발효물의 품질 특성

신동선,박장환,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Park, Chang Hwan,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2

This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

현미와 2분도미의 이화학적 품질 특성

최인덕(Induck Choi),최혜선(Hye-Sun Choi),박지영(Jiyoung Park),김남걸(Nam-Geol Kim),이석기(Seuk-Ki Lee),천아름(Areum Chun),박장환(Chang-Hwan Park),천지연(Jiyeon Chun) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.3

본 연구에서는 현미의 최외층 약 1-2%에 해당하는 과피(pericarp)를 2% 제거한 2분도미와 현미의 이화학적 특성을 비교하고, 취반미의 물성 및 관능적 특성을 평가하였다. 찰벼(보석찰), 반찰벼(백진주) 및 메벼(설갱과 하이아미) 4품종에 대한 2분도미의 일반성분 및 호화특성은 현미와 유의적인 차이를 나타내지 않았으나 곡립의 색도는 2분도미의 명도값은 증가하고 적색도 및 황색도 값은 낮아지는 경향을 보였으나 모든 품종에서 통계적 유의성이 나타나지는 않았다. 하지만 육안으로 관찰되는 겉보기 곡립의 색도는 2% 도정에 의해 다소 밝아지는 것으로 관찰되었다. 한편 쌀의 취반특성에 주요한 영향을 주는 수분흡수율은 2분도미가 현미에 비하여 현저하게 증가하여 취반시간 단축이 가능한 것으로 확인되었다. 취반미의 물성 측정 결과, 2분도미의 경도는 감소하고 부착성 및 찰기는 증가하는 경향을 보여 현미의 과피층 제거가 취반미의 조직감 개선이 가능한 것으로 확인되었다. 한편 취반미의 관능평가에서 찰벼 및 반찰벼는 현미밥에 대한 선호도가 높았고, 메벼는 2분도미 밥에 대한 모든 식미평가 항목에서 유의한(p<0.05) 증가를 보여서 소비자 선호도가 높은 것으로 확인되었다. Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for nonwaxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

다수성 통일형을 포함한 벼 품종이 쌀미음 품질특성에 미치는 영향

심은영(Eun-Yeong Sim),이지윤(Ji Yoon Lee),조준현(Jun Hyeon Cho),윤미라(Mi-Ra Yoon),곽지은(Ji-eun Kwak),김남걸(Nam-Geol Kim),전용희(Yong-hee Jeon),이춘기(Choon-Ki Lee),이점식(Jeom Sig Lee),홍하철(Ha-Cheol Hong) 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.6