This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

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.

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.

식초제조시 효모균주(Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, Saccharomyces cerevisiae H9)와 속성 및 정치발효에 따른 현미식초의 유기산 및 휘발성 성분을 비교하였다. 현미식초의 유기산 함량은 acetic acid 이외에 속성발효에서는 citric acid, lactic acid, oxalic acid, ta

김치 제조시 녹차 물추출물의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 배추의 절임시 1% 녹차 물 추출물을 함유하는 10%소금물로 24시간 절임한 후 담근 김치(SG), 10% 소금물로 24시간 절인 후 1% 녹차 추출물에 30분간 담근 후 담근 김치(DG) 및 1% 녹차 물 추출물과 양념을 혼합하여 담근 김치(MS)를 1에서 숙성키면서 발효 특성과 관능적 품질을 조사하였다. 김치의 숙성 중 pH는 전반적으로 녹차처리구가

김치제조시 녹차의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 1%의 녹차추출물를 함유하는 소금물로 절인 후 담근 김치(I), 절임배추를 1% 녹차추출 물에 일정시간 담금후 제조한 김치(II), 녹차 1%를 양념과 혼합하여 담근 김치(III)의 3가지 방법으로 김치를 제조한 후 1에서 숙성시키면서 pH, 산도, 균수, 색상 및 관능적 품질을 조사하였다. 대조구의 pH는 숙성중 I~III의 경우보다 낮아 녹차처리구가 숙성이 지