Bifidobacteria에 의한 우유발효와 유산박테리아를 이용한 Bifidobacterium bifidum ATCC 11863의 이용성증진에 관한 연구

고준수,윤영호,권일경,안종건 한국낙농학회 1987 韓國酪農學會誌 Vol.9 No.4

本 硏究는 B. bifium을 利用한 醱酵 유제품 제조를 위한 기초연구로서 B. bifidum을 포함한 bifidobacteria의 醱生成能力 및 L-cysteine·HCI과 yeast extract의 첨가효과를 비교하였고, B. bifidum과 유산박테리아의 混合培養의 가능성을 규명하였다. 1. B. bifidum ATCC 11863과 B. breve는 還元脫脂乳培地에서 B. infantis와 B. adolescentis 보다 酸生成이 우수하여 bifidobacteria 種間에 차이를 나타내었다. 2. L-cysteine과 yeast extract를 환원탈지유에 첨가했을 때 bifidobacteria의 酸生成을 增進하였다. 3. B. bifidum ATCC 11863을 원유에서 醱酵할 때 L. acidophius, L. casei 및 S. thermophilus보다 酸生成 및 성장이 현저하게 낮았다. 4. B. bifidum과 乳酸박테리아를 牛乳에서 混合醱酵할 때 酸生成이 매우 增進되었으며, B. bifidum ATCC 11863과 L. casei를 혼합발효할 때 酸生成이 제일 좋았다. Acid production in reconstituted skim milk by B, bifidum ATCC 11863 was compared with that of other bacteria related to the effect of L-cysteine·HCl and yeast extract. And mixed starter cultures of B. bifidum ATC11863 and lactic acid bacteria were tried to enhance the acid production in whole milk. The results are as follows: 1. The acid production of B. bifidum ATCC 11863 in reconstituted skim milk was similar to that by B. breve, and it was better than that by B. infantis or by B. adolescentis. 2. The addition of L-cysteine·HCl and yeast extract to reconstituted skim milk enhanced acid production by bifidobacteria. 3. Compared to those by L. acidophilus, L. casei and S. thermophilus, B. bifidum ATCC 11863 evidenced a delayed growth and slower acid production in whole milk. 4. B. bifidum ATCC 11863 produced more acid when grown with L. casei, L. acidophilus or S. thermophilus than that by pure culture. The acid production was best when B. bifidum ATCC 11863 was used with L. casei.

액상유제품(液狀乳製品) Ultrafiltration 속도에 영향하는 요인(종설)

고준수,안종건 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.3

Ultrafiltration is a process which works on a sieve principles, applicable at molecular size levels. Milk protein and fat can be separated from water, lactose, and ash by ultrafiltration without heat supply as in evaporation saving manufacturing costs and protecting protein from heat denaturation. Ultrafiltration can be applied to soft cheese production saving starter culture and rennet, improving yield and quality. Lactose reduced milk from ultrafiltration will be helpful to lactose intolerant persons. The velocity of ultrafiltration, flux rate, is governed by characterists of membrane, pressure, flow rate, temperature and concentrate which affect formation of deposited layer on the surface of membrane. Ultrafiltration has to be accomplished at suitable conditions of those varients according to membrane and solution treated to reduce formation of deposited layer. In studies, ultrafiltration have been done at pressure less than 10 kgf/㎡ and flow rate of 10∼50ℓ/min. To prevent formation of deposited layer and microbiological defects, it is good to work at temperature of higher than 50℃. However cellulose acetate membrane which is weak at high temperature has to be used at temperature lower than 40℃. Besides the selection of suitable conditions of these operating variants, prefilteration through large pore filter, promoting solubility of salts, elimination of insoluble salts can be also offered to reduce formation of deposited layer. Skimmilk was concentrated by ultrafiltration to retentate of 27.6% T.S., whey to retentate of 22.36%, and whole milk can be concentrated by a concentration factor of 3.3 theoretically. The lactose remaining in retentate produced by direct ultrafiltration can be removed largely by diafiltration.

Lactobacillus acidophilus 와 Streptococcus thermophilus 에 의한 Ultrafiltration 처리우유의 발효 촉진 : II. 발효 및 저장중의 유성분 변화 II. Conversion of Milk Constituents during Fermentation and Storage

고준수,안종건,박재인,권일경,김거유 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.2

Lactobacillus acidophilus와 Streptococcus thermophilus를 사용하여 UF-retentate, 전유, 농축유를 발효하였을때 가용성질소화합물, 아미노산, 탄수화물 함량의 변화와 저장 중 산 및 젖산균 변화를 무기물(FeSO₄, MgSO₄, MnCL₂)과 L-cysteine의 영향과 함께 조사하였다. UF-Retentate와 농축유가 원료유일 경우 L. acidophilus와 S. thermophilus를 함께 사용한 복합균주로 발효했을 경우와 L. acidophilus 단독균주로 발효했을 경우 모두 가용성 질소함량의 증가는 매우 적었고, 전유의 경우 L. acidophilus 단독균주를 사용했을 때에만 가용성질소가 현저하게 증가하였다. L-Cysteine는 이와같은 양상에 영향을 미치지 않았고, UF-retentate와 농축유에 무기물을 첨가했을때 L. acidophilus단독균주에 의한 가용성질소의 생성량을 증가시킬 수 있었다. 발효후에 유당함량은 현저하게 감소했으며 L-cysteine은 유당함량 변화에 영향을 주지 않았으나 무기물은 UF-retentate를 L. acidophilus 단독균주로 발효한 경우와 전유를 L. acidophilus와 S. thermophilus 복합균주로 발효 시킨 경우를 제외하고는 유당함량의 감소를 촉진하였다. 발효후 대부분의 아미노산함량이 증가했으며 특히 glutamic acid의 함량이 많이 증가하였다. L-Cysteine은 L. acidophilus 와 S. thermophilus복합균주에 의해 제조된 발효유의 저장중 산 및 생존젖산균수의 변화에 영향을 미치지 않았다. This research was performed to study the effect of minerals(FeSO₄, MgSO₄, MnCl₂)and L-cysteine on the change of constituents of fermented ultrafiltration retentate(UF-retentate), whole milk and evaporated milk during fermentation by Lactobacillus acidophilus and Streptococcus thermophilus, and during stroage at 9℃ for 96 hours. The soluble nitrogen content increased a little in UF-retentate and evaporated milk fermented by mixed culture(L. acidophilus and S. thermophilus) and single culture(L. acidophilus), but whole milk fermented by single culture showed high increase in the soluble nitrogen value. L-Cysteine did not show any effect on the change of the soluble nitrogen content during fermentation, but minerals increased the soluble nitrogen content very much in UF-retentate and evaporated milk fermented by single culture during fermentation. Lactose content was decreased significantly by fermentation. L-Cysteine had no effect on the change of lactose content, and minerals stimulated the decrease of lactose content in fermented milks except UF-retentate fermented by single culture and whole milk fermented by mixed culture during fermentation. Fermentation increased the content of almost of amino acids especially that of glutamic acid. L-Cysteine added before fermentation had no effect on the change of acidity and number of viable lactic acid bacteria in fermented milks during storage at 9℃ for 96 hours.

Ultrafiltration 을 이용한 유제품의 생산(종설)

안종건,권일경,고준수 한국낙농학회 1984 韓國酪農學會誌 Vol.6 No.1

The yield of soft cheese is increased recently from 16 to 18% by using ultrafiltration retentate of milk for soft cheese production. These increase in cheese yield is due to the retention of proteins in the cheese which are not coagulated by rennet, the so-called soluble proteins of milk. By ultrafiltration the volume of milk for cheese production could be dicreased by only 1/5 to 1/7 of the starting milk. So 75 to 80% less rennet and starter culture are required than for conventional cheese making. And cheese can be made continuously because there is no need to eliminate whey. The components of the retentate are adjusted prior to cheese making, so all the products can be homogenously made in constituents and size. However for Cheddar cheese which is a hard cheese whey has to be eliminated some what and soluble protein is lost causing lower yield compared with conventional cheese making. The body of this Cheddar cheese is hard, dry, and poorly knit. Flavor development is slow. By ultrafiltration, lactose content of retentate could be reduced, and from this retentate low lactose yoghurt, low lactose liquid milk, and low lactose skimmilk powder could be produced. These products are helpful for lactose intolerant group. Major constituents of ultrafiltration permeate is lactose. The permeate can be used to produce fuel such as methane gas or alcohol by fermentation, and can be fed to animal for carbon source or lactose could be isolated for farther use. The lactose in permeate hydrolyzed by lactase could be used as sugar substitute in food processing. Ultrafiltration memberane has to be subjected to high velocity CIP procedures using water and detergent solutions to remove fouled materials on membrane. The membrane has to be sanitized further with chemical sanitizer, like Iodophor.

젖소 초유의 이용성 증진에 관한 연구 : II. 식품 보존제 , 항생물질 및 Formaldehyde 첨가에 의한 초유의 보존 II. Influence of food preservatives , antibiotics and formaldehyde on preservation of colostrum

안종건,장영호,권일경,고준수,권명구 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.2

1. 식품 보존제로 사용하는 안식향산을 초유에 첨가한 경우 5℃에서는 효모와 곰팡이의 억제 효과가 좋았으나 대장균의 사멸 속도가 늦었으며 솔빈산가리 첨가구의 경우 안식향산 첨가구보다 산 생성이 빨라 대장균의 사멸속도가 빨랐다. 초유에 항생물질을 첨가한 경우 초유내 미생물의 성장에 영향을 주지 않아 첨가 효과가 없었다. Formaldehyde를 첨가한 초유는 25℃에서는 첨가 효과가 크지 않았으나 15℃ 이하에서는 대장균 사멸 및 효모와 곰팡이의 억제 효과가 높아 초유 보존제로 사용 가능하였다. 2. 초유 보존중 조직 변화는 모든 첨가구에서 크림 분리가 일어났으며 항생물질 첨가구에서는 15℃와 25℃에서 유청 분리가 일어났다. 또한 초유내 미생물에 대한 억제 효과가 낮아 gas 생성 미생물에 의하여 조직내에 gas 생성과 표면에서의 곰팡이 성장이 25℃에서 뚜렷하게 나타났다. This study was carried out to elucidate the influence of food preservatives, antibiotics and formaldehyde on preservation of colostrum during fermentation at various temperatures to increase availability of surplus colostrum. 1. Addition of sodium benzoate in the colostrum reduced yeast and mold count at various temperatures but didn't reduecd coliforms count due to slow decrease in pH, and potassium sorbate addition in the colostrum reduced coliforms count rapidly because of more acids production than sodium benzoate addition. Antibiotics didn't affect various microflora in colostrum. Formaldehyde addition in colostrum reduced coliforms count and yeast and mold count below 15℃ but not 25℃. So formaldehyde was proper as colostrum preservative below 15℃. 2. Physical characteristics of colostrum treated with several preservatives revealed cream layer formation. Separation of whey was shown in the colostrum added with antibiotics at 15℃, and 25℃, and gas production in the colostrum and mold growth on the surface of colostrum was typically shown in the colostrum added with antiviotics at 25℃, also.

젖소 초유의 이용성 증진에 관한 연구 : III. 젖산균 첨가에 의한 초유의 보존 III. Influence of lactic acid bacteria on preservation of colostrum

안종건,장영호,권일경,고준수,권명구 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.3

1, 초유에 L. acidophilus를 배양한 결과 젖산균의 증가로 인한 pH 감소로 대장균의 사멸, 총균수의 감소가 일어났으며 특히 25℃에서 효모와 곰팡이의 억제 효과가 좋았다. L. casei와 S. thermophilus를 배양한 경우 15℃ 이상에서 젖산균의 증가로 대장균수는 감소하였으나 총균수 및 효모와 공팡이수는 감소하지 않았다. 젖산 발효 후 안식향산 및 솔빈산 가리의 첨가는 모든 저장 온도에서 효모와 곰팡이의 억제에 효과적이었으나 안식향산은 젖산균을 비롯한 전체 미생물에도 영향을 주어 성장이 약간 감소하였다. 2. 초유를 L. acidophilus 및 L. casei와 S. thermophilus로 배양할 경우 저장중 크림 분리가 일어났으나 안식향산과 솔빈산 가리 첨가구에서는 크림분리가 일어나지 않았으며 유청분리는 L. casei와 S. thermophilus로 발효구에서만 일어났다. L. casei와 S. thermophilus로 발효할 경우 15℃ 이상에서는 효모와 곰팡이의 수가 많아 조직내 gas가 발생하였고 안식향산과 솔빈산 가리 첨가구도 25℃에서 gas가 발생하였다. 또한 표면에서는 곰팡이 성장은 L. acidophlus 발효구에서 일어났다. This study was carried out to elucidate the influence of lactic acid bacteria, and food additives added after lactic fermentation on preservation of colostrum during fermentation at various temperatures to increase availability of surplus colostrum. 1. In colostrum fermented with L. acidophilus, coliforms count and total bacteria count were reduced at 15℃ and 25℃ due to rapid decrease in pH and reduced yeast and mold count at 25℃. In colostrum fermented with L. casei and S. thermophilus, coliforms count was reduced but total bacetria count and yeast and mold count were not. Addition of sodium benzoate and potassium sorbate after lactic fermentation reduced yeast and mold count effectively at various temperatures but addition with sodium benzoate slightly reduced lactic bacteria count and total bacteria count, also. 2. Physical characteristics of colostrum fermented with lactic acid bacteria revealed cream layer formation but colostrums added with sodium benzoate and potassium sorbate after lactic fermentation were not. Separation of whey was shown only in the colostrum fermented with L. casei and S. thermophilus and those added with food preservatives at 25℃. The mold growth on the surface of colostrum was appeared in the colostrum fermented with L. acidophilus at 25℃.

Asymmetric mixed-matrix membranes incorporated with nitrogen-doped graphene nanosheets for highly selective gas separation

Euntae Yang,Kunli Goh,Chong Yang Chuah,Rong Wang,Tae-Hyun Bae 한국막학회 2020 한국막학회 총회 및 학술발표회 Vol.2020 No.11

인삼요구르트의 개발 및 보건효과에 관한 연구 : II. 인삼요구르트가 mouse 의 혈당 , 혈중 콜레스테롤 및 종양 억제에 미치는 효과 II. Effect of ginseng - yogurt on the blood glocose , serum cholesterol and inhibition of cancer in mouse

이성기,고준수,안종건,권일경,채영석,강창기,최면,김거유 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.3

인삼을 첨가하여 제조한 요구르트가 mouse의 혈당 및 혈중 cholesterol 함량, 종양억제에 미치는 영향을 조사하였으며 그 결과는 다음과 같다. 1. Mouse의 혈당 함량에는 유의적인 차이는 없었으나 3주간 인삼요구르트를 급여한 구가 대조구에 비해 수치적으로 낮은 혈당치를 보였다. 2. 인삼 첨가구와 인삼요구르트 급여구가 대조구에 비해 total cholesterol 과 cholesterolester함량은 실험시작 2주째부터, LDL-cholesterol함량은 실험시작 1주째부터 낮아졌으며, HDL-cholesterol함량은 3주째부터 높아지는 경향을 보였다. Free cholesterol함량은 각 구간에 차이가 없었다. 3. 인삼요구르트가 통계적인 유의차를 보이지는 않았으나 쥐의 복수암을 억제할 수 있는 가능성을 보였다 4. 인삼요구르트는 고형암에 효과를 미치지 못했다. The influences of ginseng-supplemented yogurt were investigated for the concentration of sugar and cholesterol in blood, and the inhibitory effects on ascites tumor and solid form sacoma. The results are summarized as followes: 1. There was no statistical significance for the blood glucose content in mouse, but the group administered ginseng yogurt for 3 weeks showed relatively low blood glucose content compared to the control group. 2. The concentration of LDL-cholesterol and cholesterol ester of the ginseng administered groups were decreased after 1 and 2 weeks respectively compared to the control group. On the contrary, the LDL-cholersterol concentrations in each groups were continuously increased after 3 weeks. 3. Ginseng-yogurt showed possibility to inhibit the growth of ascites tumor although it's inhibition was not significant statistically. 4. Ginseng-yogurt did not show any inhibitory effect on solid form sacoma.

섬 관광목적지 경쟁력지표 개발에 관한 연구

서용건(Suh Yong Kun),고광희(Goh Gwang Hee),김민철(Kim Min Chul) 한국관광레저학회 2010 관광레저연구 Vol.22 No.1

국내에서 소비되는 가공치즈의 특성

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.