五味子 추출물이 酵母(S. cerevisiae)의 알코올醱酵에 미치는 影響 = Alcohol fermentation effect of Saccharomyces cerevisiae by Omija(Schizandra chinensis B.) extract

국문 초록 (Abstract)

오미자 알코올 추출물을 0.0, 0.01, 0.1, 05 및 1.0%씩 배양액에 첨가하고서, S. cerevisiae의 알코올 발효에 미치는 영향을 조사하였다.
먼저 오미자의 일반성분 조성은 수분 12.33%, 탄수화물 57.72%, 조지방 16.33%, 조단백질 4.42%, 조회분 5.6%, 조섬유 2.53%이였으며, 70% 알코올 추출물 함량은 35.32% 였다.
S. cerevisiae의 증식은 전 발효기간 중 0.01%구와 0.1%구가 대조구보다 증가하였고 0.5%구와 1.0%구는 대조구보다 억제되었다.
각 시험구의 alcohol 함량은 발효 72시간의 경우 0.1%구(5.86%)>0.01% 구 (5.75%)>0.0% 구 (5.64%)>0.5%구 (5.50%)>1.0%구 (5.35%) 순으로 생성되어 오미자 추출물의 소량첨가에서는 증량되고 그 이상의 첨가에서 감량되었다.
각 시험구의 유기산 즉, 젖산, 사과산, 초산, 구연산의 함량은 오미자 추출물의 농도가 증가할수록 증가하는 경향을 보였으며, 특히 1.0%구에서 가장 많은 함량을 보였다.

다국어 초록 (Multilingual Abstract)

The effects of Omija alcohol extract on the alcohol fermentation of S. cerevisiae were investigated. S. cerevisiae was inoculated into sterilized glucose solution medium(added with Omija alcohol extract 0.0, 0.01. 0.1. 0.5, 1.0%, respectively), and they were incubated a 72 hours in each stationary and shaking cultures(temp. 30℃). The proximate compositions of the Omija fruits were moisture 12.33%, crude fat 16.33%, crude protein 4.42%, ash 5.6%, carbohydrate 72.72% and crude fiber 2.53%. The cell growth of S. cerevisiae was more increased in the media containing 0.1, 0.01% Omija alcohol extract than in the control group at 30℃ for whole fermentation. But the growth was inhibited in the medium containing 0.5%, 1.0% Omija alcohol extract. After 72 hours fermentation period, the alcohol content of each treatment groups were 5.68% with the control groups, 5.76% with the 0.01% treatment group, 5.83% with the 0.1% treatment group, 5.59% with the 0.5% treatment group, 5.53% with the 1.0% treatment group. The more the quantity of Omija alcohol extract was added, the more organic acids(lactic acid, malic acid citric acid and acetic acid) were produced by S. cerevisiae at 24 hours fermentation. The contents were increased remarkably in the medium containing 1.0% Omija alcohol extract.
Key words : Schizandra chinensis, Omija, alcohol fermentation.