다기능성 홍국균(Monascus)과 효모 및 유산균을 이용한 합리적 제과제빵 기술개발연구 Development of reasonable baking technology usmg multi-functional Monascus strain, yeast and lactic acid bacteria원문보기
본 연구에서는 기존의 제빵용 starter와는 달리 Monascus와 lactic acid bacteria, baker's yeast를 이용하여 향미가 뛰어난 제빵용 starter combination을 개발하였음. 또한, 기존의 쌀을 이용한 Monascus koji의 경우 제과제빵 적성 저하 및 제품의 노화촉진과 높은 생산비용에 의해 식품의 응용에 제한적이었음. 이와 같이 장점을 살리고 문제점을 해결하기 위해 본 연구에서는 제과제빵 적성 향상 및 비용의 감소를 가져올 수 있는 밀가루를 이용한 koji를 개발 하였으며 다양한 곡류를
본 연구에서는 기존의 제빵용 starter와는 달리 Monascus와 lactic acid bacteria, baker's yeast를 이용하여 향미가 뛰어난 제빵용 starter combination을 개발하였음. 또한, 기존의 쌀을 이용한 Monascus koji의 경우 제과제빵 적성 저하 및 제품의 노화촉진과 높은 생산비용에 의해 식품의 응용에 제한적이었음. 이와 같이 장점을 살리고 문제점을 해결하기 위해 본 연구에서는 제과제빵 적성 향상 및 비용의 감소를 가져올 수 있는 밀가루를 이용한 koji를 개발 하였으며 다양한 곡류를 이용해 기능성 물질의 생산성을 알아보았음. Monascus K과 GABA 를 고생산 하는 균주 개발 방법을 확립하였으며 지방산을 이용하여 mycotoxin 억제.
Abstract▼
We obtained about thousands of colonies of Monascus mutanted by colinies by gamma-irradiation of different dosages with death rates ranging from 95% to 99%, and screened Monascus strains with high productivity of monacolin K by measunng the anti -fungal activity of monacolin K. We tested fat the pro
We obtained about thousands of colonies of Monascus mutanted by colinies by gamma-irradiation of different dosages with death rates ranging from 95% to 99%, and screened Monascus strains with high productivity of monacolin K by measunng the anti -fungal activity of monacolin K. We tested fat the production of mycotoxin and for the mutagenicity of the selected Monascus mutants. We also established the optimal condition for production of manacolin K, and assessed the hypolipidemic activity of red nee koji prepared from the strain obtained. And we also developed new solid culture koj i that bread quality Improves, developed bread starter combination of new concept developing co-culture that use Monascus, lactic acid bacteria, and yeast in submerged culture. Also, Product Evaluation about if Monascus submerged and solid culture extracts some effect went side by side. • While reviewing the production of monacolin K and y-aminobutyric acid CGABA), which are functional materials out of 36 types of different Monascus strains including type strains, Monascus isolates and mutants, Monascus purpureus ATCC 6405 was found to be the best strain in the activity of monacolin K and GABA. • The optimum test volume was ascertained to obtain Monascus isolates in regard to M urpureus ATCC 6405 strain. The mutant 994 that has the high production of monacolin K and y-aminobutyric acid (GABA), which are citrinin non-production and functional materials, was orted. • A culture medium was made to culture Monascus, monacolin K, and GABA, a factor of method by each component was used to find out the optimum addition. As a result, L-maltodextrin 50 g, Ammonium dihydrogen 8 g, ammonium sulfate 2 g, potato starch 2.5 g, dextrin2.5 g, sodium chloride 0.5 g, and citrate 5 g were used. To increase the production of GABA in Monascus and lactic acid bacteria, MSG 2% was added based on the addition of monosodium glutamate (MSG). • As lactic acid bacteria use maltose as carbon for its rapid growth, they have such features as decrease of trait competitiveness, desirable flavor creation, and antibacterial activity of BaClllus. However, such yeast and mold to use synchronous culture are believed to be the optimum lactic acid bacteria that do not have the conditions of antibacterial activity. • When red rice koji made from Monasclls mutant No. 994 is used for a food addition, it showed that the level of SD-rat's triglyceride in the blood and total cholesterol were low and LDL -cholesterol was low as well. Therefore, red rice koji is believed to lower the risk of hyperlipidemia and it is expected to play a role in preventing heart of disease and arteriosclerosis caused by hyperlipidemia. • Using Monascus fluid cultured bacteria and solid cultured materials, processing adaptability are checked for bakery through the machine analysis tests of Farinograph, Extensograph and Viscograph. Unlike the bakery starter that uses the existing baker's yeast only, a bakery starter combination that uses Monasclls, lactic acid bacteria. and baker's yeast is developed.
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