Korean Journal of Environmental Biology (환경생물)

Korean Society of Environmental Biology (한국환경생물학회)
권호 표지

Growth-inhibitory Effect of the Sun-dried Salts and Gamma rays on Microorganisms Isolated from Korean Traditional Raw Rice Wine

천일염과 감마선이 막걸리의 미생물 생장 억제에 미치는 효과

  • Nam, Ji-Young (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Kim, Jae-Hun (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Lee, Ju-Woon (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Kim, Jin-Kyu (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
  • 남지영 (한국원자력연구원 방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 방사선과학연구소) ;
  • 김진규 (한국원자력연구원 방사선과학연구소)
  • Received : 2010.10.28
  • Accepted : 2010.11.12
  • Published : 2010.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays.

Keywords

References

  1. 남지영, 김진규. 2010. 방사선 조사가 막걸리 유래 유산균에 미치는 효과. 한국방사선산업학회 학술발표대회. pp. 284.
  2. 남지영, 김진규. 2010. 녹차추출물과 감마선이 막걸리 유래 Lactobacillus fermentum에 미치는 효과 연구. 대한방사선방어학회 학술발표대회. pp. 218-219.
  3. 남지영, 김재훈, 이주운, 김진규. 2010. 천연 식물추출물과 감마선이 막걸리에서 분리한 유산균에 미치는 영향 연구. 한국방사선산업학회지. in press.
  4. 비락연구실 가공2팀. 1995. 소금에 관한 보고서. 주(비락) 비락연구실, 김해.
  5. 신미옥, 강대연, 김미향, 배송자. 2008. 막걸리 분획물에 의한 암세포 성장 억제 및 Quinine Reductase 활성 증가 효과. 한국식품영양과학회지. 37:288-293.
  6. 양은주, 장해춘. 2008. 김치로부터 항진균 활성 Lactobacillus plantarum의 분리 및 특성 규명 한국미생물생명공학회지. 36:276-284.
  7. 유진주, 박형주, 김수곤, 오석흥. 2009. 김치로부터 오르니틴 생성능을 갖는 Weissella속 균주의 분리, 동정 및 특성. 한국미생물학회지. 45: 339-345.
  8. 이재준, 김아라, 장해춘, 이명렬. 2009. 천일염 함유 청국장의 항산화 효과. 한국식품저장유통학회지. 16:238-245.
  9. 이선미, 장해춘. 2009. 천일염으로 제조한 된장의 암세포 성장 억제효과. 한국식품영양과학회지. 38:1664-1671. https://doi.org/10.3746/jkfn.2009.38.12.1664
  10. 한민희. 2009(7/8). http://www.daehong.com/admin/market/marketpdf/주류시장_한민희%20연구원.pdf.
  11. Gould GW. 2001. New processing technologies: an overview. Proc. Nutr. Soc. 60:463-474. https://doi.org/10.1079/PNS2001105
  12. Ha JO and KY Park. 1998. Comparison of mineral contents and external structure of various salts. Korean J. Food Sci. Nutr. 27:413-418.
  13. Ha JO and KY Park. 1999. Comparison of autooxidation rate and comutagenic effect of different kinds of salt. J. Korean Assoc. Cancer. Prevention 4:44-51.
  14. Hwang SH. 1988. A study on the heavy metal contents of common salts in Korean. Korean J. Environ. Hlth. Soc. 14:73-86.
  15. Korea Food and Drug Administration. 2004. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea.
  16. Kong CS, S Bak, KO Jung, JH Kil, SY Lim and KY Park. 2005. Antimutagenic and anticancer effects of salted mackerel with various kinds of salts. J. Kor. Fish Soc. 38:281-285.
  17. Lee JS, TS Lee, SO Park and BS Noh. 1996. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28:316-323.
  18. Maurice ES and RY Vernon. 1988. Nutrition and diet in hypertension. In Modern Nutrition in Health and Disease, 7th ed. Lea & Febiger, Philadelphia, 1272pp.
  19. Park MW and YK Park. 1998. Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. Korean J. Food Sic. Nutr. 27: 417-424.
  20. Shin MS and HI Rhee. 1983. The properties of salts and their effects on salted vegetables. Korean Home Econ. Assoc. 21:55-63.
  21. Takahashi M, T Hasegawa, F Furukawa, H Okamiya, K Shinoda, K Toyoda and Y Hayashi. 1991. Enhanced lipid peroxidation in rat gastric mucosa caused by NaCl. Carcinogenesis. 12:2201-2209. https://doi.org/10.1093/carcin/12.12.2201
  22. Yoo TJ. 1981. Korean famous wine. Central New Book, Seoul, Korea. 96pp.