The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at 25℃ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged 3.1~3.2, but acidity of the treatment brewed without seed mash was 1.5~2 times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

우리나라 수산발효기술의 역사적 발전배경과 현존하는 기술들을 조사하고 이제까지 연구된 결과로부터 전통수산발효기술의 과학적 해석을 시도하였다. 우리나라 수산발효기술은 크게 나누어 두가지로 구분되는 바 식염만을 사용하는 적염해법(적갈)과 식염으로 절인 생선에 삶은 곡물, 마늘, 고춧가루를 가하는 식해법으로 대별된다. 젓갈은 사용되는 원료의 종류에 따라 다양하여 총 46종이 현재 만들어지는 것으로 확인되었다. 우리나라 젓갈제조의 특징은 비교적 짧은 기간의 발효과정(2 - 3개월) 후 어체가 그대로 보존된 상태의 발효물을 조미하여 반찬으로 사용하고 일부는 장기간 저장(6개월 이상)하여 충분한 효소적 가수분해가 얼어난 것을 액즙으로 받아 김치의 재료로 쓰이는 젓국을 생산하는 것이다. 젓갈의 맛은 주로단백질의 분해산물에 의해 형성되며 이것은 Pediococcus, Bacillus, Halobacterium등의 내염성세균의 작용에 의한 것으로 판단된다. 발효과정이 오래 경과되어 최적맛에서 벗어날 때는 효모의 증식이 현저하게 나타남을 알 수 있다. 식해는 첨가된 곡물의 탄수화물을 이용한 유기산 발효로 pH가 급격히 저하됨으로서 저장성이 보존되는 특수한 수산발효방법이다. 산생성균과 단백질 분해균의 역할이 크게 나타냐며 비교적 짧은 기간(2주)내에 발효가 완성되며 더이상 저장하면 유기산의 지나친 생산으로 맛의 퇴화현상이 일어난다. 이들 수산발효기술은 우리나라 염장발효기술의 전체를 포용하는 것으로 젓갈은 장류발효와 식해는 김치발효와 맥을 같이하고 있는 것이다.

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 ㎎/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=–0.551** between fruit weight and oxalic acid, r=– 0.767** between malic acid and citric acid, and r=0.834** between citric acid and total organic acid content.

The aim of present study was to investigate the effect of three types of Chestnut Meals (CM) on chemical composition and rumen fermentation characteristics of the fermented diet. The inoculants consisted of Lactobacillus acidophilus, Bacillus subtilis, and Sacaromyces cerevisiae and were applied to three different types of CM; Whole Chestnut (WC), endodermis (EN), and kernel (KE). All types of CMs were ensiled at 39°C for 0, 1, 2, 4, or 6 days. After ensiling, the fermented CMs were sub-sampled for laboratory assays. On day six of fermentation, counts of the lactic acid-producing Bacillus subtilis, and yeast were higher (P<0.05) in WC than in the other CM types. On day four, KE had higher (P<0.05) crude protein content but lower (P<0.05) neutral detergent fiber and acid detergent fiber contents than the other treatments. In terms of rumen digestibility, KE had the highest (P<0.05) in vitro digestibility of dry matter (IVDMD), neutral detergent fiber digestibility (IVNDFD), total volatile fatty acid (VFA), propionate, butyrate concentrations, and total gas volume, as well as the lowest (P<0.05) acetate concentration. On the other hand, EN had the highest (P<0.05) pH and ammonia-N concentration in the rumen. In the rumen, even though WC application produced the highest microbial count and fermentation characteristics, it did not have a beneficial effect on rumen digestibility. Therefore, this study concluded that application of KE could be recommended due to the observed improvements in IVDMD and IVNDFD.

This study was conducted to investigate for the natural methane emission inhibitor as a feed additive no adversely effect on rumen fermentation. Five different Control (Wheat barn (0.05 g), MRA(Methane Reduction Additive)-1 (Allium fistulosum L. (0.05 g)), MRA-2 (Sodium Lauryl Sulfate (0.025 g) +Wheat barn (0.025 g) mixed), MRA-3 (Sodium Dodecyl Sulfate (0.025 g) + Wheat barn (0.025 g) mixed), and MRA-4 (Allium fistulosum L. (0.02 g) + Tannic acid (0.02 g) + Wheat barn (0.01 g) mixed) contents were used to perform 3, 6, 9, 12, 24 and 48 h incubation for in vitro fermentation. Ruminal pH values were ranged within normal ruminal microbial fermentation. Dry matter digestibility was not significantly different across the treatments during the whole fermentation time. Also, the result of microbial growth had no adversely effect on during the whole fermentation time. At 24 h, methane emission was significantly lower (P<0.05) than all treatments except to MRA-1. Especially, MRA-4 carbon dioxide emission was significantly lower (P<0.05) than control at 9, 24 and 48 h incubation. In addition MRA-4 propionate concentration was significantly higher (P<0.05) than control at 24 h incubation. The result of RT-PCR Ciliate-associated methanogens were significantly lower (P<0.05) at MRA-1, MRA-3 and MRA-4 than control at 24 h incubation. Based on the present results, MRA-4 could be suggestible methane emission inhibitor as a natural feed additive.

새싹삼의 유효성분 및 진세노사이드를 함유한 발효주 제조를 위해 3단계로 나누어 각 2일씩 발효 증량하면서 발효주를 제조 한 후 전처리 방법을 달리한 새싹삼(CO, 무첨가 대조군; GP 새싹삼 분쇄물 첨가; WEP, 새싹삼 물추출물; EEP, 새싹삼 효소분해 추출물)을 발효주의 총 무게 대비 6%씩 함유하도록 첨가하여 6일간 숙성시키면서 이화학적 특성을 분석하였다. 3단계까지의 담금 과정에서 알코올 함량은 담금 단계가 이어질수록 높아졌으며, pH는 낮아지고, 산도는 증가하는 경향이었다. 3단계 담금 후 6일간의 숙성 동안 알코올 함량은 서서히 높아졌으며, pH는 서서히 낮아지고 산도가 증가하였다. 숙성 6일 동안 환원당 함량은 감소하는 경향이었는데, 특히 숙성 2일에 급격하게 함량이 감소하였다. 총페놀화합물의 함량은 숙성이 진행됨에 따라 점차 증가하는 경향이었다. 발효주의 숙성 중 진세노사이드는 Re가 가장 높은 함량이었으며 다음으로 Rg1과 Rh1의 순으로 함량이 높았고, 그 외의 진세노사이드는 일부 시료에서만 검출되었으며, 그 함량도 낮았다. 숙성 초기의 진세노사이드 함량은 GP와 EEP가 WEP에 비해 더 높았으나 숙성기간의 경과와 더불어 점차 감소하여 숙성 6일후에는 WEP에서 총진세노사이드의 함량이 가장 높았다. 숙성기간 중 ABTS 라디칼 소거활성은 숙성 기간의 경과와 더불어 증가하는 경향이었으며, 숙성 6일에는 62.64-64.71%로 서로 간에 유의적인 차이가 없었다. 이상의 결과로부터 볼 때 담금이 진행 된 후 첨가된 새싹삼은 전처리 방법에 관계없이 발효주의 기초 품질에는 영향을 미치지 않았으나 진세노사이드 함량을 기준으로 볼 때 50℃ 정도의 저온에서 추출한 물추출물을 첨가하는 것이 가장 적절할 것으로 판단된다.

고문헌에 기술된 향온곡의 제조공정을 변형시켜 가수량을 달리하여 제조한 누룩의 발효기간에 따른 품질 특성을 분석하였다. 본 연구에서 제조한 가수량 20%, 26% 및 30% 누룩은 가수량에 상관없이 발효기간이 경과함에 따라 곰팡이 균사가 내부까지 침투하여 생육하였고, 중량 및 크기 또한 가수량에 따른 차이는 없었으나, 발효기간 동안 전체적으로 소폭 감소하였다. 누룩의 품온 변화는 가수량 26% 누룩에서 가장 높은 39.7℃의 품온을 나타내었고, pH는 가수량이 높은 누룩일수록 더 낮게 나타났다. α-Amylase 활성은 가수량 30% 누룩이 20% 누룩보다 약 1.5배 더 높았고, glucoamylase 활성은 가수량 20% 누룩이 발효 20일째 4,424.6 units/g으로, 26% 및 30% 누룩과 비교하여 유의적으로 높았다. Acidic protease 활성은 가수량 30% 누룩이 발효 20일에 1,800 units/g로 가수량 20%, 26% 누룩보다 높았다. 유리당은 가수량 30% 누룩이 20% 누룩보다 glucose, galactose 및 fructose 함량이 2.4, 1.97 및 1.5배 높았고, 유기산은 가수량 30% 누룩의 lactic acid가 약 2.2 mM로 가장 높았다. 유리 아미노산은 26% 및 30% 누룩에서 glutamate, glutamine, glycine, proline, serine threonine, 및 valine 등의 함량이 가수량 20% 누룩보다 높았다. 가수량 20% 누룩은 발효기간이 경과함에 따라 향기패턴이 왼쪽 상단에서 중앙으로 이동하였고, 26%와 30% 누룩은 오른쪽 상단에서 하단으로 이동하였다. 본 연구 결과를 종합적으로 분석해보면, 가수량 26% 이상으로 제조한 누룩의 품질이 우수한 것으로 생각되고, 향후 전통누룩의 상업화 과정에 기초자료로 활용될 것으로 사료된다.

본 연구에서는 재고미의 사료가치 평가를 위해 무처리(Control)를 비롯한 Extruding, Roasting, Steam 처리구들의 영양소 성분분석, in vitro 소화율, in situ 소화율을 분석하였다. In vitro 실험에서 Extruding은 건물 소화율과 gas 발생량이 타 처리구에 비해 상대적으로 높았고, 가장 낮은 pH를 보였으며, 특히 배양 시간 초기에 소화가 신속히 발생하였다. NH3-N 함량은 배양 6 h 이후에서 Control이 Extruding, Roasting, Steam에 비해 유의적으로 높은 값을 보였고, 이는 가열처리된 단백질의 반추위 미생물의 이용성 저하에 따른 결과로 보이나, 더 정확한 결과를 위해 건물 소화율 분석뿐 아니라 CP 소화율 분석이 필요할 것으로 사료된다. VFA 발생량에서는 Extruding이 다른 처리구들에 비해 배양 6, 12 h에서 유의적으로 높았는데 이는 Extruding 처리구의 분해가 배양 초기에 주로 이어져 발생한 결과로 추정된다. 전분을 발효시키는 박테리아에 의해 높은 비율로 생산되는 propionate 증가 폭에서도 같은 경향을 보였다. In situ 소화율은 in vitro의 소화율과는 다소 차이가 있는 것으로 여겨지나, 이는 실험 방법에 대한 오차로 여겨질 수 있으며, ED(유효분해율)를 통해 in vitro 시험과 소화율의 경향성이 유사한 것을 알 수 있었다. 따라서 본 연구결과를 근거로 상대적으로 적합한 사료가공 처리방법은 무처리, Roasting 및 Steaming인 것으로 보여진다. 또한 무처리(control)의 경우 가공처리에 따른 추가비용 발생이 없으므로 경제적으로 유리할 것으로 판단된다. 재고미가 TMR의 원료로 이용될 수 있다면 국내에서 자급 가능한 사료원료로써 우수한 경제성을 지닐 수 있을 것이다.

In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmful substances and enzyme productivity. We selected the 5 strains by analysis of biogenic amine, antibacterial and B. cereus toxic associated gene. Five selected strains were examined on cell surface hydrophobicity, and bile and acid tolerance, and we selected the SRCM100730 as the final strain. SRCM100730 was confirmed B. amyloliquefaciens by 16S rRNA sequencing, and named the B. amyloloquefaciens SRCM100730 (KCCM11966P). Finally, we manufactured Cheonggukjang using SRCM100730 for confirmation of fermentation properties. Manufactured Cheonggukjang did not contain B. cereus, and showed that γ-PGA and extracellular enzyme activities were superior to commercial Chunggukjang. Amino nitrogen content was 544.02 mg% and 26 free amino acid were detected, and the bitterness-related amino acid content was lower than commercial Cheonggukjang. Especially, the amount of GABA was 3 fold higher than commercial Cheonggukjang. These results suggest that SRCM100730 have high availability in commercial probiotics market and fermented food industry.

저온 적응성 효모 SCY297의 종균 방법에 따른 생존율과 약주 제조시 양조 특성을 조사하였다. 동결건조, 송풍건조 및 액체 제형 방법으로 제조한 다음, 실온에서 장기 저장에 따른 효모의 생존율과 양조 특성을 비교하였다. 또한, 부형 제로 skim milk, α-lactose, trehalose를 5%씩 첨가하여 생존율과 양조특성에 미치는 영향을 조사하였다. 부형제가 첨가된 동결건조 및 액체 제형 SCY297 효모는 실온에서 15주 까지 약 80% 이상의 생존율을 나타내었고, 송풍건조는 skim milk 첨가한 경우만 약 80% 이상 생존율을 나타내었다. 저장기간 및 제형화된 효모 SCY297로 약주를 발효하여 그 술덧을 분석한 결과, 동결건조 및 송풍건조된 SCY297는 무처리 SCY297보다 적정산도는 0.61, 아미노산도는 14.23 증가하였고, 알코올 함량은 5.07% 감소하였다. 액체 SCY297는 무처리 SCY297보다 pH 1.86, 아미노산도는 5.1 증가하였고, 알코올 함량은 2.9%로 감소량이 낮았다. 따라서 본 연구 결과, 종래의 고상형 방법보다 액상형 방법을 통한 종균화 가능성을 제시하였다.

Total mixed ration (TMR) including concentrate diet and roughage together have been used for the ruminant animal. Relatively high concentrations of moisture and water soluble carbohydrate are representative feature of TMR. Those moisture and water can also provide a niche for bacterial growth. Therefore, a possible fermentation of TMR induced by micro-organism is generally accepted. The present study hypothesized that different lactic acid bacteria could alter fermentation of TMR and subsequently rumen fermentation. Three lactic acid bacteria, Lactobacillus paracasei (A), L. plantarum (B) and L. parabuchneri (C), were employed and 7 treatments under full factorial design were compared with control without inoculation. TMR for dairy cow was used. Significant alterations by treatments were detected at lactic acid and butyric acid contents in TMR (p<0.05). Treatment AC (mixture of A and C) and BC (mixture of B and C) showed great lactate production. Great butyrate production was found at treatment C. At in vitro rumen fermentation, treatments B, C and AB (mixture of A and B) showed significantly great total gas production (p<0.05). All treatments except treatments B and AB, showed less dry matter digestibility, significantly (p<0.05). Total volatile fatty acid production at treatment AC was significantly greater than others (p<0.05). In individual volatile fatty acid production, treatment AB and AC showed great acetate and propionate productions, significantly (p<0.05). This study investigated correlation between organic acid production in TMR and rumen volatile fatty acid production. And it was found that butyric acid in TMR had significant negative correlation with acetate, propionate, total volatile fatty acid, AP ratio and dry matter digestibility.

수분함량과 유기물 함량이 80% 이상으로 매우 높고, 염도가 높은 국내 음식물쓰레기는 저장 및 운송과정에서 쉽게 부패하는 문제가 있어 적정 처리에 대한 효과적 기술 개발 필요성이 증대되고 있다. 유기물질을 분해하는 미생물이 산소를 이용하는 호기성 퇴비화방법은 유기물을 안정화시키는 것으로 미생물이 음식물 쓰레기를 분해하여 부식질인 퇴비물질, 물과 이산화탄소로 전환시킨다. 본 연구에서는 음식물쓰레기 발효 소멸 시스템을 이용 음식물쓰레기를 처리 하여 음식물 쓰레기의 발효특성을 알아보았다. 이를 통해 운전 안정화를 위한 미생물 활성기반 제어인자를 도출 하고자 하였다. 수분 조절을 위한 통기 개량제는 우드칩이 사용되었고 교반기의 혼합은 3rpm으로 진행되었다. 반응온도는 가온없이 자체발열로 운전 하고 흡인송풍으로 공기가 공급되었다. 운전인자 도출을 위한 발효물질 분석은 공업분석, 원소분석 등이 수행되었고 pH, 함수율, 염도 등이 측정되었다.

This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and α-amylase activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.