초록 ▼

▷ 메주의 발효 현상구명을 위하여 순창지역의 고추장 및 된장의 발효를 추적하였다. 또한 메주의 산업화에 필요한 종균을 확보할 목적으로 수집된 메주에서 분리한 미생물을 동정하였다. Bacillus속의 균으로는 B. megaterium, B. circulans, B. subtilis가 동정이 되었으며 일반 세균으로는 Micrococcus luteus, M. varians, M. lylae가 동정되었다. 효모로는 Saccharomyces cerevisiae, Zygosaccharomyces rouxii가 동정되었으며 곰팡

▷ 메주의 발효 현상구명을 위하여 순창지역의 고추장 및 된장의 발효를 추적하였다. 또한 메주의 산업화에 필요한 종균을 확보할 목적으로 수집된 메주에서 분리한 미생물을 동정하였다. Bacillus속의 균으로는 B. megaterium, B. circulans, B. subtilis가 동정이 되었으며 일반 세균으로는 Micrococcus luteus, M. varians, M. lylae가 동정되었다. 효모로는 Saccharomyces cerevisiae, Zygosaccharomyces rouxii가 동정되었으며 곰팡이류는 Absidia spinosa, Mucor hiemalis f. hiemalis, M. circinelloides f. circinelloides, M. racemosus f. sphaerosporus, M. racemosus f. racemosus, Aspergillus oryzae, Asp. Fumigatus, Asp. Wentii, Asp. Niger, Asp. Retricus, Penicillium turalense, Pen. Griesotula Chrysonilia sitophila, Syncephalastrum racemosum, Mortiella minutissima 가동정되었다. 이와 같이 동정된 균들은 메주용 종균으로 사용할 예정이다.
▷ 메주로부터 분리된 곰팡이, 세균, 효모를 효소역가 및 분해특성에 따라 비교하여 단백질 분해 미생물, 지방질 분해 미생물 및 효모류로 구분 선발하였다. 단백질 분해미생물로는 Syncephalastrum racemosum 95PDA132-2. Mucor racemoticola 95PDA104, Mortierella minutissima 95PDA 113, Penicillium griesotula 95PDA 142, Aspergillus retricus 95PDA 150-2, Aspergillus niger 95PDA 189, Aspergillus wentii 95PDA 192,Yeast group으로는 Zygosaccharomyces rouxii Y125-1, Saccharomyces cerevisiae Y137-1, Bacillus group으로는 Bacillus subtilis PCA 2-2, 20-3, Bacillus circulans PCA 6-4, Bacillus megaterium PCA 11-3이 선발되었다. 단독균주를 이용한 균의 선발에서는 C. sitophila, Mucor hiemalis, Mucor racemosus, Aspergillus retricus, B. subtilis PCA 20-3이 우수한 것으로 나타났다. 또한 혼합 처리구를 이용한 장류 제조 시험에서 Bacillus계의 혼합구(Case 3), Penicillium계의 혼합구(Case 6), 단백질계 처리구(Case 1), Case 7(S. racemosum+ Absidia spinosa, Aspergillus oryzae+ Asp. Niger+ M. minutissima), 전체의 혼합 처리구(Case 12)가 우수한 것으로 나타났다. 기타 곰팡이 및 세균의 Protease를 연구하였다

Abstract ▼

Ⅰ. Title of ReasearchStudies on the Commercialization of Traditional mejuⅡ. The Objective and Importance of Researchmeju is a kind of fermented soybean loaves that is essential for preparing Korean fermented soybean products. Many kinds of microorganisms are found to propagate and act as fermenting

Ⅰ. Title of ReasearchStudies on the Commercialization of Traditional mejuⅡ. The Objective and Importance of Researchmeju is a kind of fermented soybean loaves that is essential for preparing Korean fermented soybean products. Many kinds of microorganisms are found to propagate and act as fermenting cooked soybean. The microorganisms are known to produce various proteases and lipases that degrade soy protein and fats. The degradation products render flavor and taste in fermented soybean products such as Doenjang, kanjang and kochujang. meju has been prepared on a household scale to suffice the demand for individual family. As the functional and nutraceutical factors such as ACE inhibition, immunolllodulation and antioxidation activities, etc. have been found in traditional soybean products, the products started to draw the consumers''attention due to their anxiety about healthy dietary life. Therefore, the demand for tradional fermented soybean products became increasing. For mass-production of the soybean products, it is necessary to securw a bulky amount of meju at once. However, it is not possible to get such a quantity of meju of homogeneity and good quality. Suitable starter culture system and easy mass-production system should be developed to produce the meju as well as selection of cultivars of soybean and industralization mechanism. In the 2ndphase, we selected proper culture system and fermentation process. Also enzymes frommeju microorganisms were characterizedⅢ. The Scope and Content of Research1. Development of Starter Culture and Process for meju1.1. Fermentation of meju for Doenjang and kochujang at Sunchang Area1.2. Selection of Microorganisms as a Starter Culture for meju1.3. Identification of Microorganisms1.4. Selection of Protease and Lipase Producing Microorganisms1.5. Characterization of Protease from meju molds and bacteria2. Process Development of meju Preparation2.1, Studies on the fermentation pattern of each strain2.2. Optimal condition on the fermentation of meju2.3. Analysis using HPLC2.4. Change in imlnersion period for block meju soaked in NaCl solution3. Roles of Lactic Acid Bacteria and Yeasts from meju3.1 Isolation and identification of lactic acid bacteria and yeasts from meju, and their physiological characterization(1st year)3.2. Functional characterization of lactic acid bacteria and yeasts during ferlnentation of meju(2nd year)3.3. Industrization of useful functions of lactic acid bacteria and yeasts from meju(3rd year)4. Soybean as a Raw Material for meju Preparation4.1. Evaluation of agronomic characteristics, physico-chemical properties and quality related factors with 21 soybean varieties including 20 domestic and one imported variety.4.2. Analysis of taste related ingredients such as free sugars, free amino acids and organic acids etc., and investigation of their changing patterns in meju products.4.3. Tracing and statistical analysis on the quality related factors of raw soybean materials and meju by using the stepwise variable selection methods of SAS4.4. Selection of 10 soybean varieties as a suitable meju processing soybeans through 1st you experiments.4.5. Researches on the free amino acids, formol nitrogen and the other quality related ingredients of meju being made with selected domestic soybean varieties, and their changing patterns according to fermentation days and periods.4.6. Verifying the superiority of meju and Deonjang Quality of domestic soybean varieties.4.7. Investigation of annual differences of meju and final selection for the suitable meju processing soybeans4.8. Evaluation of optimum meju size, fermentation patterns and their qualifies for shortening the fermentation days.4.9. Investigation of soybean varietal differences on the fermentation properties according to optimum fermentation days for the high quality meju production.4.10. Recommendation of standard modeling for the high quality meju production5. Safety of Microorganism from meju.5.1. Taxonomical study of the fungal isolates from meju fermentations5.2. Studies of the known mycotoxins in Korean traditional soybean fermentations5.3. Investigations of mycotoxins produced by the fungi for the safety5.4 .The important morphological, physiological and ecological characteristics of the fungi related to meju fermentations.

목차 Contents

• 제 1장 서론...33
• 제 1절 장류의 역사...33
• 제 2절 연구의 필요성...34
• 제 3절 연구개발의 경제, 사회, 기술적 중요성...35
• 제 4절 연구의 범위...36
• 제 5절 기술 개발 현황...37
• 제 2장 전통 장류의 연구 현황...48
• 제 1절 장류에 대한 연구 논문 현황...48
• 제 2절 전통장류의 연구 현황...49
• 1. 메주...49
• 2. 전통 간장...52
• 3. 전통 된장...53
• 4. 전통 고추장...55
• 5. 전통 청국장...57
• 6. 기타 장류...58
• 7. 전통 장류의 저장성 및 안전성...59
• 8. 전통 장류의 산업화의 문제점...60
• 제 3절 결론...60
• 제 4절 참고 문헌...61
• 제 3장 연구개발수행 내용 및 결과...67
• 제 1절 순창지역 된장 및 고추장용 메주의 발효 패턴...67
• 제 2절 메주 미생물의 동정...81
• 제 3절 메주 발효 미생물의 선발...107
• 제 4절 메주미생물이 생성하는 효소의 특성...149
• 1. 메주로부터 분리한 Syncephalastrum racemosum이 생성하는 protease의 생산 및 특성...149
• 2. 메주로부터 분리한 Mucor racemosus가 생성하는 protease의 생산 및 특성...162
• 제 4장 연구개발목표 달성도 및 대외기여도...195
• 제 5장 연구개발결과의 활용계획...197
• 부록...198