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이택수,이석건 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1
These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of (NH₄)₂HPO₄ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of NaNO₃ as an inorganic salt to the media contining no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of NaNO₃ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of MgSO₄ and CaCl₂ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of MgCl₂ to the media containing 26% of NaCl.
재래누룩으로 담금한 탁주 술덧의 발효 과정 중 휘발성 향미성분
이택수,최진영 서울여자대학교 자연과학연구소 2007 자연과학연구논문집 Vol.19 No.-
재래식 누룩으로 담금한 탁주 술덧의 발효과정 중 휘발성 향미성분을 GC와 GC-MS를 사용하여 분석 동정한 결과 alcohol 19종, ester 21종, acid 10종, aldehyde 9종, 기타 3종 등 62종의 향미 성분이 동정되었다. 동정된 향미성분 수는 담금일에 ester 10종, alcohol 9종을 비롯한 총 24종이었으나, 발효 2일에 alcohol 5종, ester 8종 등을 포함한 13종이 추가 검출되어 32종으로 담금일보다 8종이 증가되었다. 발효 12일에는 향미성분 수가 62종으로 가장 많았다. 발효 전 과정을 통하여 검출된 ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, benzeneethanol 등 alcohol류 6종, ethyl acetate, ethyl caprylate, n-amyl butyrate 등 ester류 5종, pentanoic acid 1종 등 총 12종이 검출되었다. Ethanol을 제외하고 발효 전 과정을 통하여 면적비율이 높은 성분은 ethyl caprylate, 3-methyl-1-butanol, benzeneethanol 이었다. 재래식 누룩으로 담금한 탁주에서 ethanol은 면적비율이 78.80-91.94%로서 타 향미 성분보다 월등히 높았다. 이외의 발효기간에 따라서는 2,3-butanediol, ethyl benzoic acid, acetic acid, 2-methyl-1-propanol, butanoate, 1-hexanol, 1-dodecanol 등의 성분도 면적비율이 다소 높게 나타나기도 하였다. Volatile flavor components in the mash of Takjus prepared with Traditional nuruk were identified by using GC and GC-MS. Nineteen alcohols, 21 esters, 10 acids, 9 aldehydes and 3 others were found in the mash of Takju. Twenty-four components including 10 esters and 9 alcohols were detected in early stage of fermentation. Eight more components were detected after second day of fermentation and 62 components were detected after 12 days of fermentation. Twelve flavor components including 6 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and benzeneethanol, 5 esters such as ethyl acetate, ethyl caprylate and ethyl butyrate and 1 acids were usually detected in the fermentation process. Ethyl caprylate, 3-methyl-1-butanol and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2,3-butanediol, ethyl benzoic acid, acetic acid, 2-methyl-1-propanol, butanoate, 1-hexanol and 1-dodecanol among the same group were higher than other components depending upon fermentation time.
내염성 효모의 발효와 생육에 미치는 총질소 농도의 영향
이택수 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-
유용효모의 증식도모와 유해효모의 생육을 억제 하여 발효식품의 향미를 향상시킬 목적으로 총질소농도를 0, 0.3, 0.6, 0.9, 1.2, 1.5%로 달리한 식염함유의 배지에 S. rouxii M, S. rouxii S 및 Pichia membranefaciens를 접종하여 그 배양액의 에탄올, 효모균수및 균체량 등을 측정한 결과는 다음과 같다. 에탄올함량은 총질소농도가 증가함에 따라 감소하는 경향이며, 총질소농도 0.6%에서 S. rouxii는 에탄올 0.90-0.97%로, 총질소농도 0.9%에서 P. membranefaciens는 에탄올 0.20%로 가장 높았다. 에탄올 함량은 S. rouxii는 P. membranefaciens효모보다 현저히 높았다. 환원당은 총질소 농도 0.3-0.6%에서 환원당함량 0.15-0.25%로 최저치를 보여 효모발효에 최적으로 나타났고, 이 농도에서 S. rouxii S효모가 당의 이용이 가장 높았다. 효모 균체량은 총질소농도 0.3%에서 가장 높았고 총질소1.5%에서 극히 적었다. 내염성효모수는 총질소농도0.3%에서 315-627×10^(4)개로 가장 많았으며 총질소농도의 증가에 따라 효모수의 감소가 현저하였다. P. membranefaciens 배양액에서 효모균체량과 내염성효모균수가 많았다. 이상의 결과 동일한 총질소농도하에서 에탄올 함량이 높고 환원당이용이 높은 S. rouxii 효모는 풍미향상에 유리하나, P. membranefaciens는 에탄올생성량이 극히 낮은 반면 효모균체나 효모수는 많은 결과로 나타나 식염함유시 생육억제를 위한 대책이 요망된다. In order to improve flavour of fermented foods, useful yeasts were supported to proliferate while harmful yeasts were inhibited to grow. Saccharomyces rouxii M, S. rouxii S and Pichia membranefaciens was inoculated to agar containing sodium chlo ride on the range of 0.3 to 1.5% of total nitrogen concentration. The ethanol content, number of yeast and total yeast cell were measured. Ethanol decreased with the increase of total nitrogen concentration. S. rouxii showed the maximum ethanol content of 0.9-0.97% at 0.6% of total nitrogen, and P. membranefaciens showed 0.2% at 0.9% total nitrogen. Ethanol content of S. rouxii was relatively higher than that of P. membranefaciens. Optimum concentration of reducing sugar was 0.15-0.5% as the minimum value at 0.3-0.6% of total nitrogen, which showed the maximum coefficient utilization of sugar S. rouxii Total yeast cells at 0.3% of total nitrogen was more than those at any other conditions and its minimum was shown at 1.5% of total nitrogen. Cell number of halophilic yeast was 3.15-6.27 x 10^(4) at 0.3% of total nitrogen and it rapidly decreased with the increase of total nitrogen concentration. Cell number of halophilic yeast and yeast cells was higher for P. membranefaciens. Based on these results, S. rouxii was very useful for the improvement of flavour due to high utilization of reducing sugar and high production of ethanol. P. membrane faciens showed lower production of ethanol due to high number of yeast cell. Therefore, a method to inhibit the growth is required when sodium chloride is added to agar.