발효 균주에 따른 청국장의 발효특성

백낙민(Lag Min Baek),박나영(La Young Park),박금순(Kuem Soon Park),이신호(Shin Ho Lee) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.4

일반적으로 청국장 제조 시 첨가하는 Bacillus subtilis와 기존 청국장에서 분리한 Bacillus sp. Kn-10, 볏짚에서 분리한 Bacillus sp. B-59를 사용하여 청국장을 조제하고 그 청국장의 품질 특성을 비교하였다. 균주에 따른 청국장 발효과정 중 pH와 총 균수는 뚜렷한 차이를 나타내지 않았다. 배양 48시간째 청국장의 점질물량은 Bacillus sp. B-59의 경우 6.28%로 가장 높았으며, Bacillus sp. Kn-10, B. subtillis 순으로 나타났다. 모든 처리구에서 L값은 발효가 진행됨에 따라 어두워지는 경향을 보였으며, a값과 b값은 감소하는 경향을 나타내었다. 환원당은 발효 24시간까지 증가하였다가 감소하는 경향을 나타내었다. 청국장의 protease 활성도는 Bacillus sp. B-59(117.19 unit), B. subtillis(109.93 unit)는 Bacillus sp. Kn-10(90.97 unit) 보다 우수하였다. B. subtillis 또는 Bacillus sp. Kn-10 접종구의 DPPH radical 소거능은 증자콩에 비해 감소하였으나 Bacillus sp. B-59 접종구는 발효 기간 동안 증가하였다. 발효 균주에 따른 청국장의 총 아미노산 함량은 Bacillus sp. B-59(34,869.98 ㎎%), B. subtillis(34,481.89 ㎎%), Bacillus sp. Kn-10(31,791.09 ㎎%) 순으로 나타났으며, Bacillus sp. B-59는 glutamic acid와 lysine 함량이 다른 처리구에 비해 높았다. 관능검사 결과, Bacillus sp. B-59로 제조한 청국장의 색, 맛, 조직감, 종합적기호도에서 가장 양호하였다.일반적으로 청국장 제조 시 첨가하는 Bacillus subtilis와 기존 청국장에서 분리한 Bacillus sp. Kn-10, 볏짚에서 분리한 Bacillus sp. B-59를 사용하여 청국장을 조제하고 그 청국장의 품질 특성을 비교하였다. 균주에 따른 청국장 발효과정 중 pH와 총 균수는 뚜렷한 차이를 나타내지 않았다. 배양 48시간째 청국장의 점질물량은 Bacillus sp. B-59의 경우 6.28%로 가장 높았으며, Bacillus sp. Kn-10, B. subtillis 순으로 나타났다. 모든 처리구에서 L값은 발효가 진행됨에 따라 어두워지는 경향을 보였으며, a값과 b값은 감소하는 경향을 나타내었다. 환원당은 발효 24시간까지 증가하였다가 감소하는 경향을 나타내었다. 청국장의 protease 활성도는 Bacillus sp. B-59(117.19 unit), B. subtillis(109.93 unit)는 Bacillus sp. Kn-10(90.97 unit) 보다 우수하였다. B. subtillis 또는 Bacillus sp. Kn-10 접종구의 DPPH radical 소거능은 증자콩에 비해 감소하였으나 Bacillus sp. B-59 접종구는 발효 기간 동안 증가하였다. 발효 균주에 따른 청국장의 총 아미노산 함량은 Bacillus sp. B-59(34,869.98 ㎎%), B. subtillis(34,481.89 ㎎%), Bacillus sp. Kn-10(31,791.09 ㎎%) 순으로 나타났으며, Bacillus sp. B-59는 glutamic acid와 lysine 함량이 다른 처리구에 비해 높았다. 관능검사 결과, Bacillus sp. B-59로 제조한 청국장의 색, 맛, 조직감, 종합적기호도에서 가장 양호하였다. The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fermentation for 72 hr at 40℃. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at 40℃. The total amino acid contents the cheonggukjangs were 34869.98 ㎎% (B-59), 34481.89 ㎎% (control), and 31791.09 ㎎% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.

발아콩으로 제조한 청국장의 발효 및 품질특성

백낙민 ( Lag Min Beak ),강경명 ( Kyoung Myoung Kang ),박나영 ( La Young Park ),이신호 ( Shin Ho Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at 40℃. The total aerobes of the Cheongkookjang variants reached 108~109 CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

숙지황(Rehmannia glutinosa)의 약리작용과 독성

박영철,이기용,백낙민,손혜영,국윤범,이선동,Park, Yeong-Chul,Lee, Gi-Yong,Baek, Lag-Min,Son, Hye-Young,Kook, Yoon-Boom,Lee, Sun-Dong 대한한의학방제학회 2011 大韓韓醫學方劑學會誌 Vol.19 No.1

Objectives : Rehmannia glutinosa has been used extensively in Korean traditional medicine. Although thorough clinical trials are lacking, Various pharmacological actions for Rehmannia glutinosa has been identified newly using animal models. In addition, it was reported that reactive intermediates, potentially causing toxic effects, was isolated from one of components in Rehmannia glutinosa. In this article, it is purposed for explanation and introduction of new studies for Rehmannia glutinosa in terms of pharmacological action and toxicology. Methods : New studies for Rehmannia glutinosa were reviewed and summarized in terms of pharmacological action and toxicity. Results and Conclusions : Rhmannia glutinosa and its components including iridoids, saccharides, as well as amino acid, showed a variety of pharmacological actions on the blood system, immune system, endocrine system, cardiovascular system and the nervous system. In addition, it was identified that aucubin, one of major components of Rhmannia glutinosa was biotransformed to reactive intermediates by ${\beta}$-glycosidase and acid-hydrolysis, resulting in forming aucubigenin- albumin adduct. Even if a lot of new pharmacological actions has been identified, it should be considered for Rhmannia glutinosa to contain the material producing reactive intermediates which may induce the side effects.

볏짚에서 분리한 청국장 starter용 Bacillus spp.의 생리적 특성

이신호(Shin-Ho Lee),백낙민(Lag-Min Baek),박나영(La-Young Park) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.5

짚에서 60균주를 분리하여 생균제제로서의 기능이 있는 청국장 제조용 starter로 사용가능성을 조사하였다. 분리한 60균주 중 단백 분해력, 전분 분해력, 대두 분해력을 나타낸 균주는 B-59 등 8균주 이었으며 모두 그람 양성 간균으로 포자를 형성하였다. 선별된 8균주의 Staphylococcus aureus, Listeria monocytogenes, Shigella sonni, Pseudomonas fluorescens, Vibrio parahaemolyticus에 대해 항균활성을 나타낸 균주는 B-59이었다. 항균활성을 나타낸 분리균주 B-59에 의해 L. monocytogenes, S. aureus, V. parahaemolyticus, P. fluorescens의 성장은 억제되었으며. API 50CHB kit를 이용하여 동정한 결과 99.0%의 유사율로 Bacillus licheniformis로 간이 동정되었다. 분리균주인 B-59는 pH 2.5로 조정된 인공 위액에 초기 생균수 8.33 CFU/mL에서 37oC에서 3시간 배양 후의 6.91 CFU/mL로 높은 생존율을 나타내었으며, 인공담즙산에서 초기 균수 6.90 CFU/mL에서, 배양 24시간 후 8.24 CFU/mL로 증가하여 내성을 나타내었다. 분리균주인 B-59는 NaCl 0, 2, 4% 농도에서는 각각 7.63, 7.70, 7.67 CFU/mL로 성장에 영향을 미치지 않았으나, 32% 농도에서도 생존하여 NaCl에 대한 내성을 나타내었으며, 알코올농도 32%에서도 4.22 CFU/mL를 나타내어 에탄올에 대한 내성을 나타내었다. DPPH radical 소거능으로 측정한 B-59 배양액의 항산화 활성이 균주의 성장에 따라 증가하였다. The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.

포장 방법이 표고버섯 정과의 품질특성에 미치는 영향

이신호 ( Shin Ho Lee ),정은주 ( Eun Ju Jeong ),박효진 ( Hyo Jin Park ),백낙민 ( Lag Min Baek ),강경명 ( Kyung Myung Kang ) 대구가톨릭대학교 자연과학연구소 2008 자연과학연구논문집 Vol.6 No.1

The effects of packaging method on the quality characteristics of Jung Kwa made of Lentinus edodes(JKL) were investigated by measuring of viable cell, weight loss, pH, titratable acidity, sugar contents and moisture contents. Weight loss and number of total aerobes of JKL packed with vacuum were lower than those of control. The pH, titratable acidity and sugar contents of JKL did not change significantly during storage for 70 days at 15 and 25℃. The Number of total bacteria of JKL could count after storage for 35 days at 15℃, butn for 7 days at 25℃. Moisture contents were decreased during storage. The quaity of JKL was significantly improved by vacuum packaging compared with aerobic packaging.