본 연구는 2017년 4월부터 10월까지 북한강 수계 3개의 연속댐 (의암호 (UA), 청평호 (CP), 팔당호 (PD))의 미소생물 군집과 이취미 농도와 관계를 알아보기 위해 환경요인, 이취미 물질, 미소생물 군집 등을 조사하였다. 3개 저수지의 박테리아 군집은 주로 Actinobacteria와 Betaproteobacteria가 우점 분류군으로 나타났으며, 계절성은 나타나지 않았다. 식물플랑크톤 군집은 봄철, 규조류 및 은편모조류 여름철 남조류, 가을철 규조류 및 은편모조류 순서로 우점하는 계절성을 보였으며, 북한강 수계에서 출현한 남조류는 Dolichospermum spp., Microcystis aeruginosa, Pseudanabaena spp. 속이 우점 출현하였다. 북한강 수계에 출현한 미소생물 중 이취미 물질을 발생하는 분류군은 Actinobacteria와 남조 Anabaena, Pseudanabaena 속 등이며, 이취미 물질인 Geosmin과 2-MIB가 높게 나타났을 때, 높은 현존량으로 출현하였다. 미소생물과 이취미 물질의 상관관계는 Actinobacteria의 경우 2-MIB (r=0.491, p<0.01)와 유의한 상관성을 나타냈으며, 남조류의 경우 geosmin (r=0.381, p<0.05), 2-MIB (r=0.386, p<0.05)와 유의한 상관성을 나타냈다. 따라서, 북한강 수계에서 나타나는 이취미 물질은 Actinobacteria 및 남조류의 출현과 직접적인 관계가 있을 것으로 사료되며, 남조류 미출현 시 발생하는 높은 농도의 이취미 물질은 Actinobacteria가 생성하는 것으로 판단된다.

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with 97.1±2.9 μg/g and 40.9±2.0 μg/g in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

To evaluate the relationship between dynamics of cyanobacteria and odorous compounds, a monthly monitoring of water quality and phytoplankton were conducted at the three serial lakes (Lake Ui-am, Lake Cheong-pyeong and Lake Pal-dang) in the North Han River for 11 times from May 2014 to March 2015. In the three serial lakes, phytoplankton communities showed that seasonal changes in Bacillariophyceae- Cyanophyceae-Bacillariophyceae. Anabaena and Pseudanabaena were dominant species in August and September 2014. At the same time the odors (Geosmin, 2-MIB) were also detected with high concentration. Relationship between environmental factors and cyanobacterial abundance showed a significant correlation with Anabaena circinalis and geosmin (r=0.983, p<0.01). In the case of Pseudanabaena limnetica showed a significant correlation of total nitrogen (r=0.685, p<0.01) and NO3-N (r=0.723, p<0.01). In addition, similarly Pseudanabaena limnetica and 2-MIB (r=0.717, p<0.01) was high. The odorous compounds appeared in the North Han River water were considered to be a direct relationship with cyanobacteria.

본 연구는 청정수역으로 알려져 있던 북한강 수계에서 저수온기에 우점한 남조류 Anabaena spiroides 현존량과 이취미 물질인 지오스민 (geosmin)에 대해 조사하고 환 경인자와의 통계적 분석을 통하여 A. spiroides의 증식 특성을 알아보고자 하였다. 2011년 11월 말에 A. spiroides가 과다증식하였는데 출현지역은 의암호 내의 공 지천 유입부 부터 하류의 팔당호까지 그 범위가 넓고 하 류로 확산되는 특성을 보였다. 저수온기에 수온 상승과 체류시간 증가 등의 물리학적 수환경 변화가 남조류 A. spiroides의 과다증식에 영향을 미쳤다. A. spiroides 현존 량은 팔당호에서 11,325 cells mL-1로 최대증식을 보였으 며, 수온이 4􀆆C 이하로 내려가면서 A. spiroides 현존량이 급격히 감소하였다. 수환경 요인 중에서 수온 하강이 A. spiroides 현존량 감소에 가장 큰 영향을 준 인자였다. 남 조류의 대사물질로 이취미의 원인물질인 Geosmin은 팔 당호에서 최대 1,640 ng L-1 농도를 나타냈다. 북한강 수 계에서 Geosmin 농도는 A. spiroides와 매우 유의한 상 관관계를 보여 A. spiroides에 의해 이취미가 유발되었음 을 시사하였다.

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

Algae-related taste and odor problems are recognized by the water community worldwide to be major causes of consumer complaints and a loss in confidence of drinking water safety by the general public. Such problems can be arisen by natural and anthropogenic means, even by drinking water treatment processes. Microorganism is a common cause of naturally produced taste and odor. In this connection, the role of microorganisms and their metabolites are reviewed in the viewpoint of taste and odor in drinking water supplies.

필름 포장 상태로 유통되는 콩나물의 주요 상품성 저하 원인 중 하나인 이취의 종류 및 발생 조건 등을 구명하고자 수행된 실험 결과를 요약하면 다음과 같다. 1. 콩나물은 저장 온도가 높을 수록 호흡속도가 증가하여 O2 의 빠른 소모와 높은 농도의 CO2 축적 및 알콜취, 이취의 발생 촉진을 가져왔다. 2. 알콜취는 이취에 앞서 발생하였으며 EtOH은 이취와 유사한 시점에서 GC를 이용한 검출이 가능하였다. 3. 이취의 발생 한계 O2 농도는 1~2% 수준으로, 알콜취의 발생 한계 O2 농도는 4~2% 수준인 것으로 나타났다. 4. 이취 기체 내에는 다양한 종류의 aldehyde류 및 fatty acid류가 동정되었다.

This study was designed to analyse the odor from Nam river. The characteristic odor in the water occurred from geosmin and phenol, p-cresol and indol were detected from sediment/water samples. The others were detected as alcohols and fat acid compounds. Algae causing odor and taste were identified as Oscillatoria sp. and Synedra acus. 15 species of phytoplankton, a zooplankton, an eelworm and chironomus were identified in water/sediment sample.