[보고서]발효미생물의 유용 기능성 검정 및 보존기술 개발

발효미생물의 유용 기능성 검정 및 보존기술 개발
Functional Analysis and Preservation of Fermentation Microorganism 원문보기

보고서 정보
주관연구기관	국립농업과학원 National Institute of Agricultural Sciences
보고서유형	최종보고서
발행국가	대한민국
언어	한국어
발행년월	2013-02
과제시작연도	2012
주관부처	농촌진흥청 Rural Development Administration(RDA)
등록번호	TRKO201300014003
과제고유번호	1395028669
사업명	농식품자원연구
DB 구축일자	2013-12-21
DOI	https://doi.org/10.23000/TRKO201300014003

초록

Ⅲ. 연구개발의 내용 및 범위
국내 주요 발효식품을 수집하여 발효미생물의 다양성 분석을 하고, 발효식품에 존재하며 발효를 주도하는 우수한 미생물을 분리, 동정한 후, 이들 발효균주의 기능성 및 특성 조사와 종균화 가능성을 검토하여 생물자원에 대한 기초기반 연구를 수행하였다.
가. 발효미생물(세균, 효모) 분리 및 다양성 연구
나. 분리 발효미생물의 기능 검정 및 분류, 동정
다. 발효미생물의 배양, 생육 특성 검정 및 효모 종균화 연구
라. 종균 시제품의 특성 분석

Abstract ▼

The scientific and industrialization of traditional fermented foods were included in major policy challenges of Ministry for Food, Agriculture, Forestry and Fisheries but its systemic study were insufficient. Therefore, the study of isolation and conservation of fermented microbe was needed for high quality of fermented foods.
The aim of the present report was to build a fermented food industry for the diffusion in related fields and to accumulate a useful microbial.
Isolation of Korean indigenous bacteria : Total about 1,100 bacteria strains were isolated from Korean soybean paste and soy sauce. 43 different samples were used as bacteria isolation sources. About 1,100 strains were isolated from 43 different Korean traditional soybean paste and soy sauce.
Isolation of Korean indigenous yeasts : Total about 1,700 yeast strains were isolated from Korean grapes and traditional nuruk. Five different grape samples including Campbell Early grapes harvested from 3 different vineyards, 1 Muscat Bailey A and 1 wild grape were used as yeast isolation sources. About 180 strains were isolated from the grape berries and about 1,300 strains were isolated during the spontaneous wine fermentation. The other 220 yeast strains were also isolated from 4 different Korean traditional nuruk.
Functional activities of bacteria isolates : We isolated microorganisms presenting high enzymatic activities for amylase, cellulase, protease, lipase or fibrinolysis from Korean traditional soybean sauce and paste. Bacterial strains showing the fibrinolytic activity were screened from Korean traditional soybean sauce. Fibrinolytic activities of isolated microorganism with superior strains were selected for YJ11-21. Gene sequence analysis of 16S rDNA from YJ11-21 strain revealed Bacillus licheniformis. We isolated high lipase producing strains and their lipolytic enzyme activities were then tested. The lipolytic enzyme activities of isolated microorganisms were therefore tested on the Y124 strain. The gene sequence analysis of ITS from Y124 strain revealed Yarrowia lipolytica . Three slime-forming lactic acid bacteria were isolated from Korean traditional fermented soy sauce and shown to produce exopolysaccharides (EPS) in sucrose media. The isolated strains, N58-5, K6-7 and N45-10, were identified as Leuconostoc mesenteroides and Leuconostoc citreum , respectively, by examining their morphology characteristics and determining their 16S rDNA sequences. Protease and cellulase activities of isolated microorganism with superior strains were selected for 4-1, FGK03-02 and YJ11-1-4. Gene sequence analysis of 16S rDNA from three strains revealed Bacillus subtilis.
Functional activities of yeast isolates : The yeasts isolated from grapes were tested for their resistance to wine fermentation environments such as potassium metabisulfite, alcohol and a high concentration of sugar. They were also tested for their degradation of malic acid, which is abundant in Campbell Early grapes and give a sour taste in Campbell Early wine. Nuruk yeasts were used for isolation of urea degradation by urease activity and anti-inflammation activity by soybean 5-lipoxygenase inhibition assay. Based on the characteristics of the yeast isolates, several strains were selected. Among them, are there 4 (Hanseniaspora uvarum S6 and 3 Saccharomyces cerevisiae ) as a wine yeast, 1 (Issatchenkia orientalis KMBL5774) as a malic acid-degrading yeast, 1 (Issatchenkia orientalis SH10) as urease producing strain and 2 strains (Clavispora lusitaniae N1S2 and Issatchenkia orientalis SHA) as anti-inflammation yeast.
The optimal culture condition was investigated to maximize the production of fibrinolytic enzyme by YJ11-21. Among carbon source tested, glucose was most effective for the enzyme production. For nitrogen source tested, yeast extract was most effective for the enzyme production. Lipase production by the Y124 strain was studied in media containing various carbon sources. The Y124 strain drastically increased lipolytic enzyme activity in YPO media containing olive oil, as well as in YPDO media containing both olive oil and glucose. Maximal lipase production was achieved in YPD (yeast extract-peptone-D-glucose) media containing 0.7% olive oil when cultured at 30℃ for 8h. The lipase produced from the Y124 strain showed the highest activity in p-NPO (p-nitrophenyl octanoate (C8)), amongst the various p-nitrophenyl esters. Acid and bile tolerance of these three strains were investigated. Among three lactic acid bacteria, especially, Leu. citreum N45-10 exhibited high viability (105~6CFU/mL) in 0.05M sodium phosphate buffer (pH0.3) for 2h, in artificial gastric juice for 2h and in 0.3%, 0.5% oxgall for 24h. The hydrolyzed EPS was analyzed by HPLC in order to determine the sugar composition of EPS. Leu. citreum N45-10 showed only the glucose polymer formed to be determined as homo-type polysaccharide. B. subtilis 4-1 and FGK 03-02 showed the maximum activity of the protease at pH 8.0 and the temperature range of 50℃ and 60℃. The cellulase activity of production by B. subtilis 4-1, FGK 03-02, YJ11-1-4 were stable in pH range of 6.0 and 10.0 and the temperature range of 60℃ and 70℃.
Selection of indigenous wine yeasts : Small scale wine fermentations using grape and apple juices were carried out by the yeast isolates which showed strong resistance to environmental stresses. After the fermentation, their alcohol and flavor production were checked by sniffing test to select yeasts with a potential to apply to wine fermentation. Total 10 strains with relatively good alcohol and flavor production were selected and used to lab scale wine fermentation using grape must and apple juice. Based on the fermentation characteristics by the yeasts, physicochemical properties and sensory evaluation of the wines, possibly useful yeasts in the wine fermentation were finally selected. Among them, are there Hanseniaspora uvarum S6 for sugar-added Campbell Early wine, Saccharomyces cerevisiae KH910 and M12 for freeze-concentrated Campbell Early ice wine and Saccharomyces cerevisiae M10 for apple ice wine.
Preparation of dry yeast samples and their fermentation characteristics : Dry yeast cell samples of the finally selected yeast strains S6, M10, M12, KH910 and KMBL5774 were prepared by freeze-drying. Their restoration ratio were high when the cells were harvested after culture 24 h in YPD liquid media and frozen at -70℃ before drying step. No significant difference was observed based on the type of carbon source in the culture media and pre-treatment at low temperature before cell harvest. When applied to the wine fermentation, the dry yeast samples showed similar fermentation patterns to those of yeast cells before freeze-drying.

목차 Contents

표지 ... 1
제출문 ... 2
요약문 ... 3
SUMMARY(영문요약문) ... 6
목차 ... 9
제1장 서 론 ... 10
제1절 연구개발의 필요성 ... 10
제2절 연구개발 대상 기술의 중요성 ... 12
제3절 연구개발의 목적 ... 13
제2장 국내외 기술개발 현황 ... 14
제1절 국내 연구 현황 ... 14
제2절 국외 연구 현황 ... 16
제3장 연구개발수행 내용 및 결과 ... 18
제1절 발효미생물(세균, 효모) 분리 및 다양성 연구 ... 18
제2절 국내 토착 효모의 동정 및 특성 ... 31
제3절 분리 발효미생물(세균, 효모)의 기능 검정 ... 43
제4절 발효미생물의 배양, 생육 특성 검정 및 효모 종균화 연구 ... 60
제5절 종균 시제품의 특성 분석 ... 113
제4장 연구개발목표 달성도 및 대외기여도 ... 122
제1절 목표대비 달성도 ... 122
제2절 정량적 성과 ... 123
제5장 연구개발결과의 활용계획 ... 126
1. 국내 토착 발효미생물 자원 확보 추가 연구 ... 126
2. 와인산업의 발전을 위한 균주개발 연구에 활용 ... 127
3. 와인효모의 종균화 연구에 활용 ... 127
제6장 연구개발과정에서 수집한 해외과학기술정보 ... 129
제7장 기타 중요 변동사항 ... 129
제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 130
제9장 참고문헌 ... 131
<참고> 주요 연구성과 요약 ... 140

표/그림 (117)

표 Fig. 1-1. Isolated bacteria from soybean paste and soy sauce
표 Fig. 1-2. Selection of enzyme producing bacteria
표 Fig. 1-3. Selected microbe producing antimicrobial activity
표 Fig. 1-4. Diversity of yeasts isolated from various grapes based on the PCR patterns using yeast intron splice site primer
표 Fig. 1-5. PCR-RFLP analysis of yeasts isolated from various grapes.
표 Fig. 1-6. Colony shapes and microscopic morphologies of typical yeasts isolated from various nuruk.
표 Fig. 1-7. PCR-RFLP analysis of yeasts isolated from various nuruk.
표 Fig. 1-8. Spontaneous fermentation characteristics of Sangju (A) and Dansan (B) Campbell Early grape must.
표 Fig. 1-9. Spontaneous fermentation characteristics of MBA grape must.
표 Fig. 1-10. Diversity of yeasts isolated during wine fermentation of MBA and Campbell's Early grapes.
표 Fig. 1-11. PCR-RFLP analysis of yeasts isolated during wine fermentation of MBA and Campbell's Early grapes.
표 Fig. 1-12. Changes in the soluble solid and alcohol contents during wine fermentation of wild grapes.
표 Fig. 1-13. Diversity of yeasts isolated during wine fermentation of wild grapes.
표 Fig. 1-14. PCR-RFLP analysis of yeasts isolated during wine fermentation of wild grapes.
표 Fig. 2-1. Phylogenetic tree showing relationship between yeasts isolated from grapes and related species
표 Fig. 2-2. Phylogenetic tree showing relationship between isolated yeasts isolated from various nuruk and related species
표 Fig. 2-3. Homology of ITSI-5.8S-ITSII sequences of the strain N1S2 with those of C. lusitaniae.
표 Fig. 2-4. Homology of ITSI-5.8S-ITSII sequences of the strain SHA with those of I. orientalis .
표 Fig. 2-5. Homology of ITSI-5.8S-ITSII sequences of the strain MM1 with those of Z. florentinus
표 Fig. 2-6. Phylogenetic tree showing relationship between isolated yeasts during fermentation of MBA grapes and related species.
표 Fig. 2-7. Pulsed-field gel electrophoresis of genomic DNA of the strain MM1 and Zygosaccharomyces sp.
표 Fig. 2-8. Dendrogram of the strain MM1 isolated from MBA grapes and Zygosaccharomyces sp.
표 Fig. 3-1. Fibrinolytic activity and proteolytic activity of the strains isolated from Korean traditional soybean sauce and soybean paste.
표 Fig. 3-2. Phylogenetic tree based on 16S rDNA sequences showing the positions of the strain producing fibrinolytic enzymes isolated from Korean traditional soybean sauce.
표 Fig. 3-3. Lipolytic activities of the strain Y124 producing lipolytic enzymes isolated from Meju.
표 Fig. 3-4. Phylogenetic tree based on ITS Ⅰ-5.8S-ITS Ⅱ DNA sequences showing the positions of the strain Y124 producing lipolytic enzymes isolated from Meju.
표 Fig 3-5. Urea decomposition ability test of yeast isolated from nuruk .
표 Fig. 3-6. Effects of urea substrate concentration (A) and temperature (B) on the enzyme reaction by JJA, JJB, JJ22, SHA, SHC, SH10.
표 Fig. 3-7. Effects of pH on the enzyme reaction by JJA, JJB, JJ22, SHA, SHC, SH10.
표 Fig. 3-8. Urease activity of various yeast strains isolated from korean nuruk .
표 Fig. 3-9. Resistance of yeasts isolated from grapes to potassium bisulfite (500 ppm).
표 Fig. 3-10. Resistance of the yeasts isolated during wine fermentation to potassium bisulfite (500 ppm).
표 Fig. 3-11. Effect of alcohol on the cell growth of the yeasts isolated from grapes.
표 Fig. 3-12. Effect of 30% and 50% glucose on the cell growth of the yeasts isolated from grapes.
표 Fig. 3-13. Effect of 30% and 50% glucose on the cell growth of the yeasts isolated during wine fermentation of grapes.
표 Fig. 3-14. Inhibition ratio of isolated yeasts to 5-Lipoxygenase.
표 Fig. 3-15. Effects of pH and temperature on the inhibitory activity against soybean lipoxygenase. Numbers inside the figure indicate the initial pH of the media
표 Fig. 3-16. Malic (A) and tartaric (B) acid degradation by the yeast strains isolated from grapes
표 Fig. 3-17. Isolation of exopolysaccharides producing lactic acid bacteria from Korean fermented soybean paste. Isolated strains were grown on sucrose medium (5%).
표 Fig. 3-18. Neighbour-joining tree derived from 16S rDNA gene sequence analysis, showing the relationship of the strains EPS producing lactic acid bacteria isolated from Korean traditional soybean sauce to members of the genus Leuconostoc. Numbers at the nodes are the bootstrap value.
표 Figure 3-19. Protease activities of the strain 4-1 and FGK 03-02 producing protease enzymes isolated from Korean traditional fermented food
표 Fig. 3-20. Phylogenetic tree based on 16S rDNA sequences showing the positions of the strain 4-1 and FGK 03-02 producing protease enzymes isolated from Korean traditional food.
표 Figure 3-21. Cellulase activities of the strain 4-1, FGK 03-02 and YJ 11-1-4 producing cellulase enzymes isolated from Korean traditional fermented food.
표 Fig. 3-22. Phylogenetic tree based on 16S rDNA sequences showing the positions of the strain 4-1, FGK 03-02 and YJ 11-1-4 producing protease enzymes isolated from Korean traditional food.
표 Fig. 4-1. The effect of fibrinolytic enzyme activities and cell growth on culture time of the strain YJ01-3, YJ11-21 and D8-8.
표 Fig. 4-2. The effect of fibrinolytic enzyme activities on carbon source.
표 Fig. 4-3. The effect of fibrinolytic enzyme activities on nitrogen source.
표 Fig. 4-4. The effect of fibrinolytic enzyme activities and cell growth on NaCl concentration.
표 Fig. 4-5. The effect of fibrinolytic enzyme activities and cell growth on initial pH.
표 Fig. 4-6. The effect of fibrinolytic enzyme activities and cell growth due to temperature.
표 Fig. 4-7. Time course of lipolytic enzyme activities in the strain Y124 at culture medium.
표 Fig. 4-8. Time course of lipolytic enzyme activities in the strain Y124 at olive oil concentration.
표 Fig. 4-9. Time course of lipolytic enzyme activities in the strain Y124 at culture temperature.
표 Fig. 4-10. Effect of reaction temperature on activity of lipolytic enzyme activities in the strain Y124.
표 Fig. 4-11. Substrate specificity of lipolytic enzyme activities in the strain Y124 using p -nitrophenyl acetate (C2), p -nitrophenyl butyrate (C4), p -nitrophenyl octanoate (C8), p -nitrophenyl dodecanoate (C12), p -nitrophenyl palmitate (C16). O.D. 405 nm value after lipase assay with p -nitrophenyl dodecanoate (C12) was counted as 100%.
표 Fig. 4-12. Acid tolerance of EPS producing isolates in 0.05 M sodium phosphate (A) and artificial gastric juice of pH 3.0(B). Cells were precultured in MRS medium at 37℃ for 48 h ( ) or in sucrose medium at 37℃ for 48 h ( ) → treated in 0.05 M sodium phosphate (pH 3.0) ( ) or in artificial gastric juice (pH 3.0) ( ) for 2h.
표 Fig. 4-13. Bile resistance of EPS producing isolates against 0.3% and 0.5% oxgall after treatment for 2 h in artificial gastric juice of pH 3.0. Cells were precultured in MRS medium at 37℃ for 48 h → treated in artificial gastric juice for 2 h ( ) or in sucrose medium at 37℃ for 48 h → treated in artificial gastric juice for 2 h ( ) → and than in 0.3% oxgall( ) and 0.5% oxgall( ) for 24 h.
표 Fig. 4-14. HPLC chromatogram after acid hydrolysis of exopolysaccharides (EPS) produced lactic acid bacteria.
표 Fig. 4-15. The effect of cell growth on culture time
표 Fig. 4-16. The effect of cell growth on NaCl concentration.
표 Fig. 4-17. The effect of cell growth on initial pH.
표 Fig. 4-18. Hemolysis test of the isolated lactic acid bacteria.
표 Fig. 4-19. Gelatin liquefaction test of the isolated lactic acid bacteria.
표 Fig. 4-20. Effects of temperature on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-21. Effects of temperature on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-22. Effects of pH on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-23. Effects of pH on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-24. Effects of carbon sources on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-25. Effects of carbon sources on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-26. Effects of nitrogen sources on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-27. Effects of nitrogen sources on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis KACC 10114(C) isolated from Korean traditional food.
표 Fig. 4-28. Effects of pH on activity of the protease produced by Bacillus subtilis 4-1 and Bacillus subtilis FGK 03-02 at reaction temperature 30℃.
표 Fig. 4-29. pH stability of protease produced by Bacillus subtilis 4-1 and Bacillus subtilis FGK 03-02.
표 Fig. 4-30. Effects of temperature on activity of the protease produced by Bacillus subtilis 4-1 and Bacillus subtilis FGK 03-02.
표 Fig. 4-31. Temperature stability of the protease produced by Bacillus subtilis 4-1(A) and Bacillus subtilis FGK 03-02(B).
표 Fig. 4-32. Amount of tyrosine liberated in 0.6% casein solution by crude protease of Bacillus subtilis 4-1 and Bacillus subtilis FGK 03-02 with reaction time.
표 Fig. 4-34. Effects of protease inhibitors on activity of the protease produced by Bacillus subtilis 4-1 and Bacillus subtilis FGK 03-02.
표 Fig. 4-35. Effects of temperature on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-36. Effects of temperature on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-37. Effects of pH on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food
표 Fig. 4-38. Effects of pH on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-39. Effects of carbon sources on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-40. Effects of carbon sources on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-41. Effects of nitrogen sources on the growth of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-42. Effects of nitrogen sources on the protease activity of Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B), Bacillus subtilis YJ 11-1-4(C), Bacillus subtilis KACC 10114(D) isolated from Korean traditional food.
표 Fig. 4-43. Effects of pH on activity of the cellulase produced by Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-44. pH stability of cellulase produced by Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-45. Effects of temperature on activity of the cellulase produced by Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-46. Temperature stability of the cellulase produced by Bacillus subtilis 4-1(A), Bacillus subtilis FGK 03-02(B) and Bacillus subtilis YJ 11-1-4(C).
표 Fig. 4-47. Amount of glucose liberated in 1% CMC solution by crude cellulase of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-48. Effects of cellulase inhibitors on activity of the cellulase produced by Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-49. Substrate specifity of cellulase produced by Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-50. Effecs of NaCl concentration on the viable cell counts of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-51. Effecs of pH on the viable cell counts of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-52. Antibacterial activities of the Bacillus subtilis 4-1.
표 Fig. 4-53. Antibacterial activities of the Bacillus subtilis FGK 03-02.
표 Fig. 4-54. Antibacterial activities of the Bacillus subtilis YJ 11-1-4.
표 Fig. 4-55. Effecs of temperture on the viable cell counts of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-56. Bile resistance of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4 against 0.3%, 0.5% and 1% oxgall
표 Fig. 4-57. Hemolysis test of Bacillus subtilis 4-1, Bacillus subtilis FGK 03-02 and Bacillus subtilis YJ 11-1-4.
표 Fig. 4-58. Changes in the alcohol content and Brix during fermentation of Campbell Early (A) and MBA (B) wine
표 Fig. 4-59. Changes in the alcohol content and Brix during fermentation of apple wine using freeze-concentrated apple juice to 24 (A) and 36 Brix apple juice.
표 Fig. 4-60. Effects of glucose concentration on the growth of I. orientalis KMBL5774 in YPD (A) and YNB (B) media.
표 Fig. 4-61. Effects of pH (left) and temperature (right) on the growth of I. orientalis KMBL5774 in YPD media.
표 Fig. 4-62. Photograph of dry yeast samples prepared with freeze drying.
표 Fig. 4-63. Effects of carbon source on the yeast viable count of S. cerevisiae M12 and I. orientalis KMBL5774 cells before (blue) and after (red) freeze drying.
표 Fig. 4-64. Effects of pre-treated time at 4℃ on the viable count of S. cerevisiae M12 and I. orientalis KMBL5774 cells before (blue) and after (red) freeze drying
표 Fig. 4-65. Effects of culture time on the viable count of S. cerevisiae M10, M12, SHY111, H. uvarum S6 and I. orientalis KMBL5774 cells before (blue) and after (red) freeze drying.
표 Fig. 4-66. Effects of freezing temperature on the viable count of S. cerevisiae M12 and I. orientalis KMBL5774 cells before (blue) and after (red) freeze drying
표 Fig. 5-1. Changes in the contents of soluble solid (A), reducing sugar (B) and alcohol (C) during fermentation with mixed culture of freeze dried S. cerevisiae M12 or KH910 and I. orientalis KMBL5774 cells
표 Fig. 5-2. Changes in the pH (A) and total acid content (B) during fermentation with mixed culture of freeze dried S. cerevisiae M12 or KH910 and I. orientalis KMBL5774 cells.
표 Fig. 5-3. Changes in the viable count during co-fermentation with freeze dried S. cerevisiae M12 (A) or KH910 (B) and I. orientalis KMBL5774 cells.
표 Fig. 5-4. Sensory score by the analysis of variance for organoleptic properties of ice wines fermented with mixed culture of freeze dried S. cerevisiae M12 (A) or KH910 (B) and I. orientalis KMBL5774 cells
표 Fig. 5-5. Changes in the contents of soluble solid (A), reducing sugar (B) and alcohol (C) during rice takju fermentation with mixed culture of freeze dried S. cerevisiae SHY111 and I. orientalis SH10 cells.
표 Fig. 5-6. Changes in the pH (A) and total acid content (B) during rice takju fermentation with mixed culture of freeze dried S. cerevisiae SHY111 and I. orientalis SH10 cells.
표 Fig. 5-7. Changes in the viable count during rice takju fermentation with freeze dried S. cerevisiae SHY111 only (A) or mixed culture of freeze dried S. cerevisiae SHY111 and I. orientalis SH10 cells (B).
표 Fig. 5-8. Sensory score by the analysis of variance for organoleptic properties of rice takju fermented with mixed culture of freeze dried S. cerevisiae SHY111 and I. orientalis SH10 cells.

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발효미생물의 유용 기능성 검정 및 보존기술 개발
Functional Analysis and Preservation of Fermentation Microorganism 원문보기