韓國食生活文化學會誌 제34권 제6호 (p.785-792)

|연구논문|
고초균 및 버섯 균사체를 이용하여 발효한 쌍별귀뚜라미 발효물의 단백질 및 무기질 성분 변화

Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes
키워드 :
Gryllus bimaculatus,fermentation,bacillus subtilis,mycelium of basidiomycetes

목차

Abstract
I. 서 론
II. 연구내용 및 방법
   1. 실험 재료 및 시약
   2. 쌍별귀뚜라미 발효물의 제조
   3. 유기물(Carbon, Nitrogen), 조단백질 및 무기 성분 함량 변화
   4. SDS-PAGE를 통한 발효물의 구성단백질 및 크기 확인
   5. 발효물의 유리아미노산 분석
   6. 통계처리
III. 결과 및 고찰
   1. 유기원소(Carbon, Nitrogen), 조단백질 및 무기성분 함량변화
   2. SDS-PAGE를 통한 쌍별귀뚜라미 발효물의 구성 단백질패턴 변화
   3. 고초균 및 버섯균사체 발효물의 유리아미노산 변화
   4. 권장섭취량 대비 발효물의 필수아미노산 함량
IV. 요약 및 결론
References

초록

This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillus substilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after an inoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared. The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53% after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contents of the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observed after fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the other hand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed after fermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 times after fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by 0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine and isoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential amino acids.