$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성

Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods

초록

꾸지뽕 열매의 부가가치를 증대하기 위해 꾸지뽕 발효식초를 제조하고 그의 발효조건을 확립하였다. 전통발효식품으로부터 초산내성, 초산 고생산능, ethanol 내성 및 아황산 내성이 우수한 49종의 초산 균주를 분리하였고, 16S rRNA 유전자 염기서열의 해독 결과, Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus 및 A. syzygii으로 동정되었다. 이들 중 GRAS 균주인 A. pasteurianus SCMA5와 SCMA6를 발효 균주로 최종 선정하였다. 최적 발효는 꾸지뽕 열매 함량이 40%(v/v)인 즙액과 5%(v/v) ethanol을 첨가하여 $25^{\circ}C$에서 72시간 발효가 가장 적절하였다. 관능평가 결과, SCMA06 균주를 적용한 발효액의 선호도가 SCMA05 균주를 적용한 발효액보다 높았다. SCMA06 균주를 사용한 발효식초에서 항산화 능력을 측정하는 DPPH 라디컬 소거활성의 경우 대조구에 비해 $53.02{\pm}0.78%$이상 높게 나타났고, 항당뇨 능력을 측정하는 AGI활성은 발효 72시간에 $91.40{\pm}2.43%$ 저해능을 보여 시판중인 acarbose보다 활성이 높았다. 이번 연구는 꾸지뽕 열매를 활용한 발효식초 제조를 위한 산업화 연구에 기여할 수 있을 것이다.

Abstract

To raise the added value of the fruits of Cudrania tricuspidata, Cudrania tricuspidata vinegar was produced and examined for its fermentation conditions. Forty nine acetic acid bacteria with resistance against acetic acid, ethanol, and sulfide as high acetic acid producers were isolated from fermented foods and identified as Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus, and A. syzygii based on the results of the analysis of the 16S rRNA gene sequences. Among them, two GRAS strains, A. pasteurianus SCMA5 and SCMA6, were finally selected for the production of acetic acid. Optimal vinegar productions were obtained from the medium containing 40% (v/v) fruit juice of Cudrania tricuspidata and 5% (v/v) ethanol at $25^{\circ}C$ for 72 hr. The sensory panel preferred the vinegar fermented with the SCMA06 to that with the SCM05 strain. The radical scavenger capacity of DPPH was 53% higher than that of the control in the vinegar fermented with the SCMA06 strain. The ${\alpha}$-glucosidase inhibitor activity as an index of the antidiabetic drug showed 91% inhibition, which is higher than that of acabose. This study will be helpful for the scale-up production of vinegar with the fruit of Cudrania tricuspidata.

참고문헌 (32)

  1. Sengun IY, Karabiyikli S (2011) Importance of acetic acid bacteria in food industry. Food Control, 22, 647-656 
  2. Raspor P, Goranovic D (2008) Biotechnological applications of acetic acid bacteria. Crit Rev Biotechnol, 28, 101-124 
  3. Gonzalez A, Mas A (2011) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences. Int J Food Microbiol, 147, 217-222 
  4. Park MH, Lee JO, Lee JY, Yu SJ, Ko YJ Kim YH, Ryu CH (2005) Isolation and characteristics of acetic acid bacteria for persimmon vinegar fermentation. J Korean Soc Food Sci Nutr, 34, 1251-1257 
  5. Kang SK, Jang MJ, Kim YD (2006) Isolation and culture conditions of Acetobacter sp. for the production of citron (Citrus junos) vinegar. Korean J Food Preserv, 13, 357-362 
  6. Han WC, Ji SH, Surh J, Kim MH, Lee JC, Jang KH (2010) Characterization of vinegar using Rubus crataegifolius and Rosa rugosa Thunb. J East Asian Soc Dietary Life, 20, 582-588 
  7. Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Shin KS, Kim SH, Son SM, Lee JM (2011) Optimization of the acetic acid fermentation condition of apple juice. Korean J Food Preserv, 18, 980-985 
  8. Mo HW, Jung YH, Jeong JS, Choi KH, Choi SW, Park CS, Choi MA, Kim ML, Kim MS (2013) Quality characteristics of vinegar fermented using omija (Schizandra chinensis Baillon). J Korean Soc Food Sci Nutr, 42, 441-449 
  9. Yi MR, Hwang JH, Oh YS, Oh HJ, Lim SB (2014) Quality characteristics and antioxidant activity of immature citrus unshiu vinegar. J Korean Soc Food Sci Nutr, 43, 250-257 
  10. Matsutani M, Hirakawa H, Yakushi T, Matsushita K (2010) Genome-wide phylogenetic analysis of Gluconobacter, Acetobacter, and Gluconacetobacter. FEMS Microbiol Lett, 315, 122-128 
  11. Son HU, Lee SH (2013) Comparison of $\alpha$-glucosidase inhibition by Cudrania tricuspidata according to harvesting time. Biomed Rep, 1, 624-628 
  12. Lee EG, Yun HJ, Lee SI, Yoo WH (2010) Ethyl acetate fraction from Cudrania tricuspidata inhibits IL-1$\beta$ -stimulated osteoclast differentiation through downregulation of MAPKs, c-Fos and NFATc1. Korean J Intern Med, 25, 93-100 
  13. Kim MS, Kim IA, Ko YJ, Jeong JA, Kim JE, Song BJ, Lim WB, Lim HS, Park JI, Kim SY, Choi HR, Kim OJ (2009) Methanol extract of leaves from Cudrania tricuspidata effects in HT-29 colorectal adenocarcinoma. Korean J Oral maxillofac Pathol, 33, 19-26 
  14. Yang GB, Lee KJ, Lee MH, Ham IH, Choi HY (2012) Inhibition of lipopolysaccharide-induced nitric oxide and prostaglandin E2 production by chloroform fraction of Cudrania tricuspidata in RAW 264.7 macrophages. BMC Complement Altern Med, 12, 250 
  15. Zhang, Z, Schwarz, S, Wagner, L, Miller, W (2000) A greedy algorithm for aligning DNA sequences. J Comput Biol, 7, 203-214 
  16. Thomson, JD, Higgins, DG, Gibson, TJ (1994) CLUSTALW: improving the sensitivity of progressive multiple sequence alignment through sequence weighing position-specific gap penalties and weight matrix choice. Nucleic Acids Res, 22, 4673-4680 
  17. Tamura K, Peterson D, Peterson N, Stecher G, Nei M, Kumar S (2011) MEGA5 : Molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Mol Biol Evol, 28, 2731-2739 
  18. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1990-1200 
  19. Watanabe J, Kawabata J, Kurihara H, Niki R (1997) Isolation and identification of $\alpha$-glucosidase inhibitors from tochucha (Eucommia ulmoides). Biosci Biotech Biochem, 61, 177-178 
  20. Park SY, Chae KS, Son RH, Jung HY, Im YR, Kwon JW (2012) Quality characteristics and antioxidant ativity of Bokbunja (Black raspberry) vinegars. Food Eng Prog, 16, 340-346 
  21. Keun JH (1999) Studies on garlic and pumpkin vinegar. Korean J Food and Nutr, 12, 518-522 
  22. Kim SD, Jang KS, Kim MK (1994) Fermentation of apple vinegar in the farmhouse. J East Asian Soc Dietary life, 4, 79-90 
  23. Kim YT, Seo Ki, Jung YJ, Lee YS, Shim KH (1997) The production of vinegar using citron (Citrus junos Seib) juice. J East Asian Soc Dietary life, 7, 301-307 
  24. Lee GD, Kwon SH, Lee MH, Kim SK, Kwon JH (2002) Monitoring on alcohol and acetic acid fermentation properties of muskmelon. Korean J Food Sci Technol 24, 30-36 
  25. Lee GD, Jeong YJ, Seo JH, Lee JM (2000) Monitoring on alcohol and acetic acid fermentation of potatoes using response surface methdology. J Korean Soc Food Sci Nutr. 29, 1062-1067 
  26. Shin JH, Ryu CH, Cho SH (2002) Development of vinegar and vinegar-containing beverage from carrots. J Agr and Life Sci, 36, 39-46 
  27. Que F, Mao L, Zhu C, Xie G (2006) Antioxidant properties of Chineses yellow wine, its concentrate and volatiles. LWT-Food Sci Technol, 39, 111-117 
  28. Jung KA, Park CS (2012) Physiological activities of fermented garlic broth during fermentation. Korean J Food Preserv, 19, 406-412 
  29. Shinde J, Taldone T, Barletta M, Kunaparaju N, Hu B, Kumar S, Placido J, William ZS (2008) $\alpha$-Glucosidase inhibitory activity of Syaygium cumini (Linn.) Skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbohyd Res 343, 1278-1281 
  30. Baron AD (1998) Postprandial hyperglycemia and $\alpha$ -glucosidase inhibitors. Diabetes Res Clin Pr, 40, 51-55 
  31. Park BH (2008) Studies on quality characteristics and anti-diabetic effect of fermented mulberry (Cudrania tricuspidata) leaves. MS Thesis, Catholic University of Deagu, Korea, p 41-43 
  32. Woo SM, Jang SY, Kim OM, Youn KS, Jeong YJ (2004) Antimicrobial effects of vinegar on the harmful food-born organisms. Korean J Food Preserv, 11, 117-121 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

DOI 인용 스타일