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재래식 찹쌀고추장 및 보리고추장의 적정 숙성기간 설정을 위한 연구
권동진(Dong Jin Kwon),정진웅(Jin Woong Jung),김종훈(Jong Hun Kim),박종현(Jong Hyun Park),유진영(Jin Young Yoo),구영조(Young Jo Koo),정건섭(Kun Sub Chung) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.2
To industrialize the Korean traditional Kochujang, we investigated the process and changes of chemical components of glutineous rice Kochujang and barley Kochujang, which are our major traditional Kochujangs. We prepared traditional glutineous rice Kochujang and barley one in Sunchang and Keosan, respectively. To establish the optimal aging time, we investigated changes of the chemical components and sensory evaluation of the Kochujangs during fermentation of 180 days. Changes of chemical components of glutineous rice Kochujang were similar to those of barley Kochujang. The results of sensory evaluation on color, flavor, taste, texture and overall acceptibility indicated that glutineous rice Kochujang was preferred to barley one, and the highest score was obtained at the aging of 90∼120 days for both Kochujangs. However, we established Chat the optimal aging time was 150 days by considering changes of permissible chemical components and the results of sensory evaluation at the same time.
쑥의 Clostridium perfringens 생육 저해 물질의 최적 추출조건
권동진,박종현,권민,유진영,구영조 ( Dong Jin Kwon,Jong Hyun Park,Min Kwon Jin Young Yoo,Young Jo Koo ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4
To industrialize the foods using wormwood extract, the optimal extraction yield of growth-inhibitory component of wormwood (Artemisia princeps) against Clostridium perfringens in vitro was investigated at various conditions. The optimal extraction of wormwood was produced from the condition of 40℃, 4 hours and 100% ethanol(30volume).
윤덕진,박경숙,황한기,안치옥,윤도광,권영조,박동철,윤용황,남정모,Yun, Duk-Jin,Park, Kyung-Sook,Hwang, Han-Kee,Ahn, Chi-Ok,Yun, Do-Kwang,Kwon, Yung-Jo,Park, Dong-Chul,Yun, Yong-Hwang,Nam, Chung-Mo 대한예방의학회 1989 Journal of Preventive Medicine and Public Health Vol.22 No.2
This study was conducted to investigate the association of the occurrence of pediatric diseases with environmental, seasonal and atmospheric factors. The data were collected at 5 pediatric clinics in Seoul and the Department of Pediatrics of Yongin Severance Hospital from May 1986 to April 1987. The results were as follows: 1. Vacation periods had a great influence upon the occurrence of pediatric diseases. 2. The majority of pediatric diseases occurred mainly in spring and autumn, not in summer and winter. 3. The higher the average relative humidity was, the less diseases occurred : and the higher the maximum change of daily temperature, the more diseases occurred. 4. In summer, the pattern of diseases varied along with the environmental factors(eg., toilet).
Bacteriocin을 생산하는 Lactococcus sp. 1112-1의 배양조건
유진영,이인선,정건섭,최신양,구영조,권동진 한국산업미생물학회 1992 한국미생물·생명공학회지 Vol.20 No.2
Bacteriocin 생산균주인 Lactococcus sp. 1112-1의 최적 배양조건과 배양 특성을 검토하였다. 탄소원은 glucose 20 g/ℓ, 질소원은 casein acid hydrolyzate 15 g/ℓ, 무기염류는 sodium acetate 3g/ℓ와 ammonium citrate 2g/ℓ가 bacteriocin 생성에 많은 영향을 주는 것으로 나타났으며,배지 pH는 6.2, 발효온도는 35℃일 때 높은 생성수율을 보였다. 선발균주는 증식 및 항균물질의 생성에 riboflavin과 pantothenic acid의 비타민을 요구하였다. 회분식 발효시 항균성물질의 생산패턴은 배양 12시간에 3,894IU/㎖로 최대를 나타냈으며 균체생성은 배양 8.5시간에 정상기에 도달하였다. Cultural conditions of Lactococcus sp. 1112-1, a bacteriocin producing strain, were studied for enhancing its production with regard to environmental and nutritional factors. Optimal compositions of culture medium for bacteriocin production were glucose 20 g/ℓ as carbon source, casein acid hydrolyzate 15 g/ℓ as nitrogen source, and sodium acetate 3 g/ℓ, ammonium citrate 2 g/ℓ as morganic salt with other basal components. The optimal pH of medium and fermentation temperature were 6.2 and 35℃, respectively. This strain required exclusively riboflavin and pantothenic acid for growth and bacteriocin production. In a 1ℓ batch culture, stationary phase emerged after 8.5 hours of fermentation when 1.81 g/ℓ of biomass was accumulated. The maximum antimicrobial activity was 3,894 IU/㎖ after 12 hours.