`03 1st HAB 국제 심포지엄

박성오 대한수의사회 2003 대한수의사회지 Vol.39 No.11

Saccharomycers rouxii를 이용한 고추장의 공업적 제조에 관한 연구

박성오,이택수 서울여자대학교 1986 서울여자대학논문집 Vol.15 No.-

Starter culture of yeast, Saccharomyces rouxii, was added to the Kochujang samples(soy bean red pepper paste)in spring and winter for commercial utilization and aged to compare the chemical composition of them with that of the non-yeast added groups in the course of aging. The results obtained were as follow. 1.There were no differences in the contents of moisture, crude protein, crude fat, crude fiber, sodium chloride and ammoniacal nitrogen between the two groups, made with the yeast or not. 2.The content of amino nitrogen was high in the groups made in spring at the early stage of aging, while the other groups made in winter was high at the late stage. Also the yeast added groups showed the higher values than the non-added groups. 3. No differences were observed in pH among the tested groups at the early stage of aging. But the non-added group made in spring showed lower value than the others in the course of aging. 4. The total sugar content was higher in the non-added groups made in spring than the others. 5.The yeast added groups contained 2.00% of ethyl alcohol when it was prepared in spring, and 1.74% when prepared in winter after 60 days aging. Ethyl alcohol contents of the non-added group was 0.60%.

당화방법을 달리하여 제조한 홍주의 품질특성

박성오,김희수 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.8 No.-

효소 또는 맥아를 사용하여 전분을 당화시킨후 홍국균과 효모를 접종하여 발효시킨 홍주의 에탄올, pH 및 총산, 총당 및 환원당, ??-amylase활성과 색도, 미량 알코올성분, 향기성분을 검토한 결과는 다음과 같다. 효소구(A), 맥아 1구(B), 맥아 2구(C) 모두 기간이 경과함에 따라 에탄올이 증가하고 12일 이후에는 거의 비슷한 수준을 보였으며 최대값이 11-12%로서 일반적으로 약주의 알코올 함량과 비슷함을 보였다. A, B, C 시험구의 pH는 약간 저하된 다음에 6일 이후에 A 시험구는 3.90-4.10, B시험구는 3.85-3.95, C 시험구는 3.96-4.05의 범위로 큰 변화가 없었다. 총산은 모든 시험구가 발효가 진행되면서 증가하다가 3일 이후부터는 거의 변화가 없었다. 총당의 함량은 담금직후 시험구간에 차이를 보였으나 발효후기에는 9.8-10.0%로 그 차이가 적었다. 또한 환원당도 비슷한 경향을 보였다. 색도는 전반적으로 적색을 나타내는 값이 황색을 나타내는 값보다 높게 나타났다. 미량 알코올성분으로는 propyl alcohol, n-amyl alcohol, iso-amyl alcohol, n-bexyl alcohol, n-heptyl alcohol, phenethyl alcohol이 확인되었고, fusel oil 성분인 n-propyl alcohol, iso-butyl alcohol, iso-amyl alcohol은 0.02mg/ml로 A 시험구 30일 발표시킨 홍주에서 다소 많았으나 식품공전의 주류규격인 0.1%(1mg/ml)보다는 현저하게 적었다. 효소구 및 맥아 2구 홍주의 주 향기성분으로는 ethyl alcohol, ethyl acetate, n-pentane, 3-methyl butanol, 2-methyl butanol, iso-amylacetate, ethyl hexanoate가 확인되었다. 맥아 2구와 효소구 및 발효기간의 차이에 따른 향기성분 함량은 약간 차이가 있으나 비슷한 경향을 보였다. After Hongju was sacchaified with enzyme(group A), malt Ⅰ(group B), malt Ⅱ(group C) and fermented with Monascus major, the changes of ethanol, pH, total acid, reducing sugar, ??-amylase activity, colors, minor alcohol components, components of flavors were determined as follows. Ethanol content of each group (A, B, C) was increased in first step and after 12 days, it seemed to be same level. The maximum level of ethanol was 10~20%, which seemed to be same trend with Yakju, pH of each group(A, B, C) was decreased a little bit, and after 6 days the range of A group was 3.90-4.10, that of B group was 3.85-3.95 and that of C group was 3.96-4.05, which were not largely changed. The total acid was increased during early period of fermentation, however, after 3 days it was not nearly changed. Immediately after fermentation total sugar content of three groups seemed to be different. The latter part of fermentation showed little changes in range of 9.80~10.0%. Reducing sugar content had also trended toward the same. In general, red color was the higher than the yellow color in Hongju(L : 65.54, a : 19.97, b: 8.71). Minor alcohols such as n-amyl alcohol, iso-amyl alcohol, n-hexyl alcohol, n-heptyl alcohol, phenethyl alcohol were determined. Fusel oil components such as n-propyl alcohol isp-butyl alcohol, isoamyl alcohol was 0.02mg/ml in A group which was fermented for 30 days in Hongju. The quantity of fusel oil was much less than 0.1%(1mg/ml) in standard level of Korean Code of Food. After enzyme processing and malt(amylase) processing, major components of flavor were determined, such as ethyl alcohol, ethyl acetate, n-pentane, 3-methyl butanol, 2-methyl butanol, iso-amyl acetate, ethyl hexanoate. Flavor components were a little different according to processing of malt(amylase), that of enzyme and a period of fermentation, however, general trends were same.

시판 간장의 젖산과 레뷸리닌산 함량

박성오,이택수 서울여자대학교 1984 서울여자대학논문집 Vol.- No.13

The soy sauce (commercial soy sauce) sold in the markets of Seoul city were collected and their chemical composition and the contents of lactic acid and levulinic acid were analyzed. The results obtained were as follows. 1. The average values of the chemical composition in commercial soy sauce were 1.15% of total nitrogen, 1.86% of reducing sugar, 11.16% of pure extract, 19.29% of sodium chloride, 0.23% of ethyl alcohol, 1.63 of buffer action and the pH was 4.71. 2. The contents of lactic acid in commercial soy sauce ranged from zero to 1990mg per 100ml. And the average value of lactic acid contents was 597mg per 100ml. About 50% in commercial soy sauce contained less than 500mg of lactic acid per 100ml. 3. Levulinic acid was detected from all kinds of commercial soy sauce tested. Levulinic acid contents ranged from 104mg to 668mg per 100ml, and the average value was 415mg per 100ml. The ratio of commercial soy sauce which contained more than 400mg of levulinic acid to the tested sample was about 50%. 4. The contents of levulinic acid in some commercial soy sauce were comparatively high even in the case of soy sauce labeld as high grade. It is presumed that the most of the commercial soy sauce sold in the market contained much volume of chemical soy sauce.

계란과 우유 혼합물에 의한 알레르기를 억제하는 항알레르기 한약재의 검색

박성오,이부웅,정은자 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.4

달걀과 우유 알레르기를 억제하는 항알레르기 인자를 검색하고자 114종의 한약재를 가지고 Guinea pig를 이용한 PCA inhibition실험결과 다음과 같은 결론를 얻었다. 1. 반점형성이 미약하여 저해작용이 강하게 일어나고 있는 것으로 나타난 한약재는 10가지로 두충, 제조, 보골지, 구기자, 권백, 하고초, 쇄양, 산수유 등이었고 그 다음으로 저해효과가 있는 것은 12가지로 부자, 측백염, 백굴채, 관중, 여정실, 익지인, 고삼, 조구등, 오매, 밀몽화, 지모, 백출 등이었다. 2. 항알레르기 인자로 검색된 한약재중 포공영과 지골피를 사장하여 active anaphylaxis실험을 행한 결과 이들 약재는 anaphylactic shock의 유발을 방지하는데 효과적인 것으로 나타났다. 4주동안 우유와 달걀액을 경구투여 했을 때 대조군에 비하여 한약재 추출액을 먹은 group에서는 anaphylactic shock를 유발하지 않았다. The presence of antiallergenicity was screened among the medicinal herbs by use of the passive cutaneous anaphylaxis(PCA). Strongly inhibiting herb samples indicated faint color spot in PCA test as allergenicity which were 10 herbs such as Eucommiae Cortex, Holotrichia, Psoraliae Semen, Cynorii Caulis, Corni Fructus, Taraxaci Herba, Lycii cortex Radicis, Lycii Fructus, Selaginelliae Folium, Prunellae Herba and moderatel inhibited samples were 12 herbs including Aconiti Tuber, Chelidonii Herba, Bioyae Orientalisfolium, Filicis Rhizoma, Ligustri Fructus, Amori Amari fructus, Sophorae Radix, Rhynchophylla Ramulusi, Mune Fructus praeparatus, Brddleiae Flos, Anemarrhenae Rhizoma, Atractylodis Macrocephlae rhizoma among the 114 medicinal herbs. The selected antiallergic herbs Taraxaci Herba and Lycii cortex Radicis were effective to prevent anaphylactic shock in the active anaphylaxis test. As compared with the control group, there are no anaphylactic shock in the herb-extract feeding group when milk and egg was adminstrated orally during 4 weeks.

효모첨가에 의한 재래식 된장의 향기 개선에 관한 연구

박성오,이택수 서울여자대학교 1983 서울여자대학논문집 Vol.- No.12

To improve the flavor of Korean native soybean paste, "Doen jang" were prepared a three test group and then compared the components and the qualities of them during their maturation. (Group A:added no yeast and sugar, group B:added yeast and 1% of sugar, group C: added yeast and 3% of sugar) 1. The ethyl alcohol content, a barometer of flavor of soybean paste was the highest in the group A, and then B,C in that order. 2. pH of the group A was 5.0 at the end period of its maturation, but the pH of the group B and C was 4.8 and their titrable acidities were a little higher than the group A. 3. The highest content of total sugar and reducing sugar was observed in the group C and then B, A in that order. But there was no difference between them after 20 days of maturation. 4. The group A contained the highest ammoniacal nitrogen and the group which contained the highest content of amino nitrogen was B among the three test group. 5. No significant differences were observed between the tested groups in contents of crude protein, crude fiber. 6. The flavor of group C was excellent and then B, A in that order. But all of the tested groups were good in taste and color. So it is pressumed that classical soybean paste, "Doen jang" can be improve by addition of sugar and yeast culture broth in adequate.

효모첨가에 의한 재래식 간장의 향기개선에 관한 연구

박성오,이택수 서울여자대학교 1982 서울여자대학논문집 Vol.- No.11

In order to improve the flavor of Korean soy sauce and soybean paste, the improved meju were prepared and fermented after the addition of yeast-cultured broth and glucose. The quality and some components of them were compared with those of the control, and the results obtained were as follows: 1. Ethyl alcohol content, which has a great influence upon the flavor of soy sauce, was higher in the yeast-added group than in that of the control. And the more glucose was added, the more ethyl alcohol was detected. 2. No differences were found in specific gravity, nitrogenous subastance, pH and acidity between the two groups. 3. Yeast-added group which contained much glucose was better than the control in flavor because of the alcoholic flavor, while the latter gives out the unpleasant smell derived from the Bacillus natto and film-forming yeasts. No significant differences were observed between the two groups in taste and color.

사흘간의 봉사

박성오 釜山醫師會 1979 釜山醫師會誌 Vol.15 No.9

Candida屬 菌株에 依한 脂質生産에 關한 硏究 : (part 1.) The isolation of the strains and the optimum conditions for the cultivation of yeasts (제 1報) 菌株의 分離 및 最適 培養條件

朴性五,鄭求英 서울여자대학교 1978 서울여자대학논문집 Vol.- No.7

34 stains of Candida species were isolated from arable soil. compost heaps, koji and Mejui to study intracelluar lipid production. The results were as follows: 1. Of the isolated Candida species, 2 strains(Strain No. C-16 and Strain No.C-18) with the potent intracelluar lipid production activity were selected. During the shaking culture of 6 days at 25℃, the intracelluar lipid production by Strain No.C-6 reached 50.16%(w/w) of dried yeast and that of Strain No.C-18 was amounted to 55.32%(w/w) of dried yeast. 2. The optimum culture period for the growth and the lipid prodution by the 2 strains was 6 days. 3. The optimum pH for the growth and the intracellular lipid production by the Strain No. C-18 was pH 6.0 and that by Strain No. C-18 was pH 7.0. 4. Of the several netrogen compounds, yeast extract was best in the intracelluar production by the 2 strains.

Lipomyces屬 菌株에 依한 脂質生産에 關한 硏究

朴性五 서울여자대학교 1976 서울여자대학논문집 Vol.- No.5

A potent intracellular-lipid-producing yeasts, Lipomyces lipofer SWL-10 and Lipomyces starkeyi SWL-26, were screened out from a variety of soils. The intracellular lipid productions by those yeasts were studied and the results were as follows. 1. During the shaking cultures of 12 days at 25℃, the intracellular lipid accumulation started at the accelerative phase of growth, when the nitrogen source in the medium was a little more than half used up. The intracellular lipid production by Lipomyces starkeyi SWL-26 reached 60.02 % (w/w) of dried yeast. 2. After the carbon and nitrogen sources in the medium were almost consumed, if the yeasts were shake-cultured further in a state of starvation, the yeast cells re-utilized the already produced intracellular lipids. 3. The optimum pH for the intracellular lipid production by those yeasts was pH 6.0. 4. The fatty acid components of the intracellular lipids of Lipomyces lipofer SWL-10 and Lipomyces starkeyi SWL-26 were palmitic, palmitoleic, stearic, oleic, linoleic acid. The main fatty acids in these lipids were palmitic and olcic acid; the total amounts of these two acids were approximately equivalent to 82% of the acids.