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참나리(Lilium lancifolium) 구근을 이용한 민속발효주의 제조 및 생리활성
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),이찬구(Chan-Gu Lee),이지용(Ji-Yong Lee),이희덕(Hee-Duck Lee),오만진(Man-Jin Oh) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5
백합구근을 식품으로 활용하기 위한 일환으로 구근을 첨가한 전통민속발효주를 개발하기 위하여 알코올 발효 조건을 검토하고 그의 생리기능성을 조사하였다. 백합구근을 건조분말과 생구근 상태로 첨가량을 달리하여 발효한 결과, 구근건조분말 첨가량이 증가할수록 발효 초기에는 에탄올 생성량이 무첨가구보다 낮았으나 발효 후기로 갈수록 에탄올 생성량이 높았으며, 25℃에서 10일간 발효시켰을 때 건조분말 15% 첨가 발효주와 생구근 20% 첨가 발효주의 에탄올 함량이 각각 19.4%, 19.0%이었다. 첨가량에 따른 발효주의 관능검사 결과 백합구근 건조분말을 5% 또는 생구근 20% 정도 첨가하였을 때 색, 향, 맛 및 전체적인 기호도면에서 가장 기호도가 좋았으며, 특히 건조분말을 첨가하였을 때가 생구근 첨가 발효주보다 기호도가 더 높았다. 기호도가 가장 좋았던 건조분말 5% 첨가 발효주와 생구근 20% 첨가 발효주의 생리기능성을 측정한 결과 전자공여능, SOD 유사활성, ACE 저해활성 및 tyrosinase 저해활성이 무첨가구인 대조구보다 우수하였으며, 생구근 첨가 발효주보다 건조분말 첨가 발효주가 생리기능성이 약간 더 높았다. This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at 25oC for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution (16.5~23.2%), SOD-like activity (20.4~24.7%), ACE inhibitory activity (66.5~78.2%) and tyrosinase inhibitory activity (57.4~62.6%) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.
경상도 전통 마른 오징어 식해로부터 젖산균의 분리 , 동정 및 숙성과정 중 유기산의 변화
최희진(Hee Jin Choi),김성(Sung Kim),최청(Cheong Choi),이희덕(Hee Duck Lee),성태수(Tae Su Seung) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3
The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was 3.7×10^9 and 8.2×10^8 CFU/g, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.