[보고서]식물 발효액의 위해요소 저감화 및 소스 소재화 기술개발

조용식

보고서 정보

주관연구기관

국립농업과학원
National Institute of Agricultural Sciences

연구책임자

조용식

참여연구자

장현욱 , 박가영 , 김하윤 , 김경미 , 황영 , 이찬미 , 최한석 , 김찬우 , 박보람 , 박신영 , 여수환 , 정석태 , 박지현

보고서유형

최종보고서

발행국가

대한민국

언어

한국어

발행년월

2021-02

과제시작연도

2020

주관부처

농촌진흥청
Rural Development Administration(RDA)

등록번호

TRKO202100009917

과제고유번호

1395063086

사업명

농업과학기반기술연구(R&D)

DB 구축일자

2021-10-02

키워드

발효액.식물.안전성.알코올.소스.fermented liquid.plant.safty.alcoho1.vinegar.

표 Microorgarnism isolated from plant fermented liquid
표 Effect of sorbic acid concentration and sterilization frequency on microbial growth
표 Antimicrobial activity of herb ethanol extracts on yeasts isolated from plant fermented liquid
표 Antimicrobial activity of herb ethanol extracts on yeasts isolated from plant fermented liquid
표 Antimicrobial activity of herb ethanol extracts on glucose tolerance yeasts
표 Antimicrobial activity of herb extracts on glucose tolerance yeasts
표 Antimicrobial activity of culture supernatant of Bacillus on glucose tolerance yeasts
표 Analysis of 1 month mulberry fermented liquid treated Bacillus sp
표 Effect of sodium sulfite treatment on the yeast population
표 Manufacturing tool of fermentation liquid
표 Alcohol content in P runus davidiana fermentation liquids (-○- : PD-25, -●- : PD-25P, -■- : PD-4P). 1)PD-25, Prunus davidiana fermentaion liquid without pressure plate at 25℃; PD-25P, Prunus davidiana fermentaion liquid with pressure plate at 25℃; PD-4P, Prunus davidiana fermentaion liquid with pressure plate at 4℃ Among the different period within the processing conditions, different letters are significantly different at p<0.05 (Duncan’s multiple range test), All values are mean ±SD (n=3)
표 Change of total yeast count in P runus davidiana fermentation liquids
표 Total polyphenol content in P runus davidiana fermentation liquids ( ■ : PD-25, ▨ : PD-25P, □ : PD-4P). 1)PD-25, Prunus davidiana fermentaion liquid without pressure plate at 25℃; PD-25P, Prunus davidiana fermentaion liquid with pressure plate at 25℃; PD-4P, Prunus davidiana fermentaion liquid with pressure plate at 4℃ Among the different period within the processing conditions, different letters are significantly different at p<0.05 (Duncan’s multiple range test), All values are mean ±SD (n=3)
표 DPPH radical scavenging activity of P runus davidiana fermentation liquids (■ : PD-25, ▨ : PD-25P, □ : PD-4P). 1)PD-25, Prunus davidiana fermentaion liquid without pressure plate at 25℃; PD-25P, Prunus davidiana fermentaion liquid with pressure plate at 25℃; PD-4P, Prunus davidiana fermentaion liquid with pressure plate at 4℃ All values are mean ±SD (n=3)
표 Total soluble solid, pH and Total acidity in Prunus davidiana fermentation liquids
표 Hunter color value of P runus davididana fermentation liquids
표 Changes on (A) Sucrose, (B) Glucose, and (C) Fructose content of P runus davidiana fermentation liquids(-○- : PD-25, -●- : PD-25P, -■- : PD-4P). 1)PD-25, Prunus davidiana fermentaion liquid without pressure plate at 25℃; PD-25P, Prunus davidiana fermentaion liquid with pressure plate at 25℃; PD-4P, Prunus davidiana fermentaion liquid with pressure plate at 4℃ All values are mean ±SD (n=3)
표 Effect of P runus davidiana fermentation liquid on cell growths(-■- : Control, -■- : 1 month, -■- : 4 month, -■- : 8 month, -■- : 12 month). Control, 50 °Brix sugar syrup; PD-25, Prunus davidiana fermentaion liquid without pressure plate at 25℃; PD-25P, Prunus davidiana fermentaion liquid with pressure plate at 25℃; PD-4P, Prunus davidiana fermentaion liquid with pressure plate at 4℃. All values are mean ±SD (n=3)
표 Alcohol content of P runus Mume fermentation liquid (-○- : PM-25, - ●- : PM-25P, -□- : PM-4P, -■- : PM-4P). PM-25, Prunus Mume fermentation liquid without pressure plate at 25℃; PM-25P, Prunus Mume fermentation liquid with pressure plate at 25℃; PM-4, Prunus Mume fermentation liquid without pressure plate at 4℃; PM-4P, Prunus Mume fermentation liquid with pressure plate at 4℃ Among the different period within the processing conditions, different letters are significantly different at p<0.05 (Duncan’s multiple range test), All values are mean ±SD (n=3)
표 Change of Yeast in Prunus Mume fermentation liquid according to storage period
표 Polyphenol content of P runus Mume fermentation liquid according to storage period (■ : PM-25, ▨ : PM-25P, ■ : PM-4P, □ : PM-4P). PM-25, Prunus Mume fermentation liquid without pressure plate at 25℃; PM-25P, Prunus Mume fermentation liquid with pressure plate at 25℃; PM-4, Prunus Mume fermentation liquid without pressure plate at 4℃; PM-4P, Prunus Mume fermentation liquid with pressure plate at 4℃ Among the different period within the processing conditions, different letters are significantly different at p<0.05 (Duncan’s multiple range test), All values are mean ±SD (n=3)
표 Change on the anygdalin contents in P runus mume fermentation liquids during storage periods (-■- PM-25, -■- PM-25P, -■- PM-4, -■- PM-4P). PM-25, Prunus Mume fermentation liquid without pressure plate at 25℃; PM-25P, Prunus Mume fermentation liquid with pressure plate at 25℃; PM-4, Prunus Mume fermentation liquid without pressure plate at 4℃; PM-4P, Prunus Mume fermentation liquid with pressure plate at 4℃ Among the different period within the processing conditions, different letters are significantly different at p<0.05 (Duncan’s multiple range test), All values are mean ±SD (n=3)
표 Change on the (A) sucrose, (B) glucose, and (C) fructose contents in Prunus Mume fermentation liquid (■ : PM-25, ▨ : PM-25P, ■ : PM-4P, □ : PM-4P). PM-25, Prunus Mume fermentation liquid without pressure plate at 25℃; PM-25P, Prunus Mume fermentation liquid with pressure plate at 25℃; PM-4, Prunus Mume fermentation liquid without pressure plate at 4℃; PM-4P, Prunus Mume fermentation liquid with pressure plate at 4℃ All values are mean ±SD (n=3)
표 Effect of P runus Mume fermentation liquid on cell growth according to storage period and concentration : -■- Control, -■- 1 month, -■- 4 month, - ■- 8 month, -■- 12 month. PM-25, Prunus Mume fermentation liquid without pressure plate at 25℃; PM-25P, Prunus Mume fermentation liquid with pressure plate at 25℃; PM-4, Prunus Mume fermentation liquid without pressure plate at 4℃; PM-4P, Prunus Mume fermentation liquid with pressure plate at 4℃ All values are mean ±SD (n=3)
표 Hunter color value of P runus Mume fermentation liquids
표 Total soluble solid, pH and Total acidity in Prunus Mume fermentation liquid according to storage period
표 Total soluble solid, pH, Total acidity and Alcohol contents in P runus davidiana fermentation liquid
표 Total soluble solid, pH, Total acidity and Alcohol content in plum fermentation liquid
표 Total polyphenol content of P runus mume fermentation liquid
표 Change on the (A) sucrose, (B) glucose, and (C) fructose contents in P runus Mume fermentation liquid. (-●- : S-100(NT), -▲- : S-100(NS), -*- : G-100, -◯- : S-100 -■- : S-80, -□- : S50). S-100(NT) : Untreated of vinegar, ratio of fruit : sucrose (1:1); S-100(NS) : Treated of vinegar, Removal of seed, ratio of fruit : sucrose (1:1); G-100 : Treated of vinegar, ratio of glucose (1:1); S-100 : Treated of vinegar, ratio of fruit : sucrose (1: 1); S-80 : Treated of vinegar, ratio of fruit : sucrose (1:0.8); S-50 : Treated of vinegar, ratio of fruit : sucrose (1:.0.5) All values are mean ±SD (n=3)
표 Effect of P runus Mume fermentation liquid on cell growth according to storage period and concentration : -■- Control, -■- 1 month, -■- 2 month, -■ - 3 month, -■- 4 month,-■- 5 month. S-100(NT) : Untreated of vinegar, ratio of fruit : sucrose (1:1); S-100(NS) : Treated of vinegar, Removal of seed, ratio of fruit : sucrose (1:1); G-100 : Treated of vinegar, ratio of glucose (1:1); S-100 : Treated of vinegar, ratio of fruit : sucrose (1: 1); S-80 : Treated of vinegar, ratio of fruit : sucrose (1:0.8); S-50 : Treated of vinegar, ratio of fruit : sucrose (1:.0.5) All values are mean ±SD (n=3)
표 Amygdalin content of P runus mume fermentation liquid (■ : S100 ■ : S100(NS)). S-100 : Treated of vinegar, ratio of fruit : sucrose (1: 1); S-100(NS) : Treated of vinegar, Removal of seed, ratio of fruit : sucrose (1:1), All values are mean ±SD (n=3)
표 Propterties of P runus mume fermentation liquid
표 Hunter color value of P runus Mume fermentation liquids
표 Hunter value of strawberry fermentation liquid according to temperature and storage period
표 Hunter value of strawberry fermentation liquid according to temperature and storage period
표 Sugar content of strawberry fermentation liquid according to temperature and storage period
표 pH of strawberry fermentation liquid according to temperature and storage period
표 Total acidity of strawberry fermentation liquid according to temperature and storage period
표 Reducing sugar content of strawberry fermentation liquid according to temperature and storage period
표 Reducing sugar content of strawberry fermentation liquid according to temperature and storage period
표 Isolation and identification of yeast in strawberry fermentation liquid
표 Yeast count of strawberry fermentation liquid according to temperature and storage period
표 Alcohol content of strawberry fermentation liquid according to temperature and storage period
표 Changes of pH according to types of acetic acid bacteria and sucrose content (Acetobacter orleanensis KACC11736). -◆-S0, -■-S10, -▲-S30,-×-S50 S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%)
표 Changes of total acidity according to types of acetic acid bacteria and sucrose content (Acetobacter orleanensis KACC11736). -◆-S0, -■-S10, -▲ -S30,-×-S50 S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%)
표 Changes of total acidity according to types of acetic acid bacteria and sucrose content (Acetobacter orleanensis KACC11736). -◆-S0, -■-S10, -▲-S30,-×-S50 S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%)
표 Changes in pH of fermentation broth containing sucrose with the same contents as Nuruk. -◆-SS : Sanseong nuruk, -■-SH : Songhak nuruk, -▲-JJ : Jinju nuruk S10, S30, S50 : contents ratio (%) of sucrose in broth (10%, 30%, 50%)
표 Changes in pH of fermentation broth containing sucrose with the different contents as Nuruk. -◆-S10, -■-S30, -▲-S50 S10, S30, S50 : contents ratio (%) of sucrose in broth (10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk
표 Changes in total acidity of fermentation broth containing sucrose with the same contents as Nuruk. -◆-SS : Sanseong nuruk, -■-SH : Songhak nuruk, -▲-JJ : Jinju nuruk S10, S30, S50 : contents ratio (%) of sucrose in broth (10%, 30%, 50%)
표 Changes in total acidity of fermentation broth containing sucrose with the different contents as Nuruk. -◆-S10, -■-S30, -▲-S50 S10, S30, S50 : contents ratio (%) of sucrose in broth (10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk
표 Organic acid content of fermentation broth according to types of Nuruk and the contents of sucrose after fermentation period (7days)
표 Changes in pH of fermentation broth of mulberry according to fermentation period according to types of Nuruk and the contents of sucrose. -◆-S0, -■-S10, -▲-S30,-×-S50 S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk
표 Changes in pH of fermentation broth of mulberry according to fermentation period according to types of Nuruk and the contents of sucrose. -◆-SS : Sanseong nuruk, -■-SH : Songhak nuruk, -▲-JJ : Jinju nuruk S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk
표 Changes in total acidity of fermentation broth of mulberry according to fermentation period according to types of Nuruk. -◆-S0, -■-S10, -▲-S30,-×-S50 S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk
표 Changes in total acidity of fermentation broth of mulberry according to fermentation period according to the contents of fermentation liquid. -◆-SS : Sanseong nuruk, -■-SH : Songhak nuruk, -▲-JJ : Jinju nuruk S0, S10, S30, S50 : contents ratio (%) of sucrose in broth (0%, 10%, 30%, 50%) SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk SS : Sanseong nuruk, SH : Songhak nuruk, JJ : Jinju nuruk

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식물 발효액의 위해요소 저감화 및 소스 소재화 기술개발
Reduction of hazardous substances in plant fermented liquid and development of technologies for its vinegar making 원문보기

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식물 발효액의 위해요소 저감화 및 소스 소재화 기술개발 Reduction of hazardous substances in plant fermented liquid and development of technologies for its vinegar making 원문보기

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김하윤 (18) 김경미 (50) 최한석 (31) 김찬우 (9) 박보람 (22) 박신영 (25) 여수환 (34) 정석태 (28) 박지현 (5)

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식물 발효액의 위해요소 저감화 및 소스 소재화 기술개발
Reduction of hazardous substances in plant fermented liquid and development of technologies for its vinegar making 원문보기

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