지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.4
- 수록면
- 125 - 140 (16page)
- DOI
- 10.17495/easdl.2016.4.26.2.125
이용수
초록· 키워드
오류제보하기
We analyzed the cultural characteristics of isolated brewing fungi for developing fermentation starters. In a previous study, we collected 87 domestic nuruk, from which 481 fungi strains were isolated and 11 were selected showing improved productivity. After culturing these 11 fungi strains in several types of media, temperatures, carbon and nitrogen sources, Rhizopus sp. grew well in MEA, ME20S, PDA medium while Aspergillus sp. grew well in ME20S and YES. Both Rhizopus sp. and Aspergillus sp. survived well at optimal growth temperatures of 30 and 37℃. Rhizopus sp. utilized lactose, glucose and peptone sources while Aspergillus sp. utilized glucose, mannose, fructose and yeast extract sources. α-Amylase activity was excellent in L. ramosa CN044, R. oryzae 82-7(MEB), R. oryzae CN174 and A. oryzae 58-11(WEB) culture extracts. This study suggests that R. delemar 26-4, 58-8 and A. oryzae 78-5, 37-7 might be appropriate fungi strains for fermentation starters based on development of large fungi bodies and their good enzyme activities.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (20)
참고문헌 신청
Choi YH, Lee JE, Kim EM, Park SY (2012) Quality changesof steamed rice bread with addition of active gluten andrice Nuruk. Korean J Food Nutr 25(2): 253-258.
http://www.bioin.or.kr/board.do?cmd=view&bid=system&num=229722. Accessed on August 27, 2012.
http://www.kiet.re.kr/kiet_web/?sub_num=40&state=view&idx=34784. Accessed on Oct. 29, 2012.
Huh CK, Kim SM, Kim YD (2014) Comparison for enzymicactivity of Nuruk and quality properties of Yakju by differentfungi. Korean J Food Preserv 21(4): 573-580.
Hwang JY, Choi SH, Lee SK, Kim SM (2009) Optimal conditionsfor the production of salt-tolerant protease fromAspergillus sp. 101 and its characteristics. J Korean SocFood Sci Nutr 38(11): 1612-1617.
http://www.bioin.or.kr/board.do?cmd=view&bid=system&num=229722. Accessed on August 27, 2012.
http://www.kiet.re.kr/kiet_web/?sub_num=40&state=view&idx=34784. Accessed on Oct. 29, 2012.
Huh CK, Kim SM, Kim YD (2014) Comparison for enzymicactivity of Nuruk and quality properties of Yakju by differentfungi. Korean J Food Preserv 21(4): 573-580.
Hwang JY, Choi SH, Lee SK, Kim SM (2009) Optimal conditionsfor the production of salt-tolerant protease fromAspergillus sp. 101 and its characteristics. J Korean SocFood Sci Nutr 38(11): 1612-1617.
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UCI(KEPA) : I410-ECN-0101-2016-594-002907137