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Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과 = Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin / 정효성 ; 이새벽 ; 여수빈 ; 김다혜 ; 최준수 ; 김동환 ; 여수환 ; 박희동 1

Abstract 1

서론 1

재료 및 방법 2

결과 및 고찰 4

요약 9

References 9

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기사명 저자명 페이지 원문 목차
파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성 = Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root 김민정, 이신호 pp.387-393

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바이오매스 열분해액이 '향수'배의 저장 중 품질특성에 미치는 영향 = Effect of biomass pyrolysis liquid on the quality characteristics of 'Xiangshui' pears (Pyrus ussuriensis) during storage 장선, 강귀훈, 이범수, 은종방 pp.374-380

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맥문동, 오미자 및 인삼 혼합추출물의 이화학적 특성 및 생리활성 = Physicochemical characteristics and physiological activities of mixture extracts from Liriope platyphylla, Schizandra chinensis, and Panax ginseng C.A. Meyer 구율리, 홍주헌 pp.431-439

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효소종류에 따른 불등풀가사리 유래 다당류의 이화학적 특성 및 생리활성 = Biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata prepared by using various enzymes 이대훈, 홍주헌 pp.455-463

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플라즈마 처리 phloridzin 반응물의 생리활성 평가 = Evaluation of biological activities of plasma-treated phloridzin 정경한, 김태훈 pp.483-489

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감미료가 생강정과의 품질특성에 미치는 영향 = Effect of sweeteners on the quality characteristics of ginger (Zingiber officinale Rosc) Jungkwa 이영민, 이현정, 조정석, 최지영, 우진호, 문광덕 pp.406-412

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홍마늘 조성물의 항산화 및 항염증 효과 = Antioxidant and anti-inflammatory effects of red garlic compositions 강민정, 김동규, 신정혜 pp.446-454

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Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과 = Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin 정효성, 이새벽, 여수빈, 김다혜, 최준수, 김동환, 여수환, 박희동 pp.472-482

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Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.) = 관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교 Gee An Kim, Jeong-Yong Cho, You Seok Lee, Hyoung Jae Lee, Hang Yeon Jeong, Yu Geon Lee, Jae-Hak Moon pp.334-342

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건조방법에 따른 홍삼 절편의 품질 변화 = Quality change of sliced ginseng depending on different drying methods 박종진, 박대희, 이원영 pp.361-366

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딸기 '설향' 품종의 MAP 및 ethyl pyruvate 처리의 유통기한 연장 효과 연구 = Effects of modified atmosphere packaging (MAP) and vaporized ethyl pyruvate (EP) treatment for the shelf life of 'Seolhyang' strawberries 김진세, 박종우, 박석호, 최동수, 김용훈, 이수장, 박천완, 이정수, 조병관 pp.351-360

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배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화 = Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis) 장미란, 김건희 pp.367-373

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표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 = Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder 김미진, 정해정 pp.421-430

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자외선 조사에 의한 버섯의 ergocalciferol(비타민 D) 함량의 증진 = Enhancement of ergocalciferol (vitamin D) content in mushrooms by UV irradiation 최성진 pp.381-386

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로스팅 칡 추출물의 항산화 활성 = Antioxidative activity of roasted Pueraria lobata root extracts 최구희, 김현정, 박인재, 김봉균, 김회영, 정재현, 조주현 pp.440-445

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유자, 금귤, 레몬 및 라임의 휘발성 향기성분의 비교 = Comparison of volatile flavor compounds of yuzu, kumquat, lemon and lime 홍영신, 이임식, 김경수 pp.394-405

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과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향 = The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves 김아나, 고희숙, 이교연, 샤피어라만, 허호진, 최성길 pp.464-471

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초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향 = Effect of shelf-life extension of birch sap using high pressure processing 최경화, 김순임, 이동욱, 전정태 pp.343-350

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레드 비트 뿌리 추출물의 항산화 및 항염증 효과 = Antioxidant and anti-inflammatory activity of extracts from red beet (Beta vulagaris) root 이미란, 강창희, 부희정 pp.413-420

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Antimicrobial activity and protective effect of Geranium thunbergii against oxidative DNA damage via antioxidant effect = 현초의 항산화 활성에 의한 산화적 DNA 손상 보호효과 및 항균활성 Tae-Hyung Kwon, Su-Jin Lee, Jae-Ho Park, Taewan Kim, Jung-Ja Park, Nyun-Ho Park pp.325-333

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참고문헌 (38건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Kim MA (2015) Fermentation characteristics of Campbell Early wine based on the amount of Korean indigenous Hanseniaspora uvarum cells. MS Thesis, Kyungpook National University, Korea, p 1 미소장
2 Yook C, Seo MH, Kim DH, Kim JS (2007) Quality improvement of Campbell Early wine by mixing with different fruits. Korean J Food Sci Technol, 39, 390-399 미소장
3 Kim SH, Choi IM, Cho JG, Han JH, Hwang JH, Seo HH, Yun HK (2011) Correlation analysis between fruit quality of ‘Campbell Early’ grapes and climatic factors. Korean J Agric For Meteorol, 13, 93-100 미소장
4 Lee JB (2014) Effects of a Hanseniaspora uvarum isolated from Korean grapes on the quality of wine fermented using Campbell Early grape must. MS Thesis, Kyungpook National University, Korea, p 2 미소장
5 Kim DH, Hong YA, Park HD (2008) Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol Lett, 30, 1633-1638 미소장
6 Chang EH, Jeong ST, Jeong SM, Lim BS, Noh JH, Park KS, Park SJ, Choi JU (2011) Deacidification effect of Campbell Early must through carbonic-maceration treatment: Isolation and properties of the bacteria associated with deacidification. Korean J Food Preserv, 18, 973-979 미소장
7 Lee SB, Kim DH, Park HD (2016) Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl Microbiol Biotechnol, 100, 7853-7863 미소장
8 Hong YA, Park HD (2013) Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture. Food Microbiol, 34, 207-214 미소장
9 Kahkonen MP, Hopia AI, Heinonen M (2001) Berry phenolics and their antioxidant activity. J Agric Food Chem, 49, 4076-4082 미소장
10 Hou DX (2003) Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med, 3, 149-159 미소장
11 Park HJ, Chung HJ (2014) Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Korean J Food Preserv, 21, 668-675 미소장
12 Song JH (2016) Quality characteristics of yogurt dressing containing aronia (black chokeberry). MS Thesis, Sejong University, Korea, p 1-3 미소장
13 Park SH, Park JH, Noh JG, Shin HM, Lee SH, Kim YH, Eom HJ (2016) Quality characteristics and antioxidant activities of aronia jams added with apple. Korean J Food Preserv, 23, 180-187 미소장
14 Rojas V, Gil JV, Pinaga F, Manzanares P (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. Int J Food Microbiol, 70, 283-289 미소장
15 Kwon SJ, Choi JS, Yeo SH, Park HD (2015) Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells. Korean J Food Preserv, 22, 768-777 미소장
16 Wahyono A, Lee SB, Kang WW, Park HD (2016) Improving bread quality using co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04. Ital J Food Sci, 28, 298-313 미소장
17 Kwon SJ (2015) Characteristics of persimmon wine fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin. MS Thesis, Kyungpook National University, Korea, p 18-27 미소장
18 AOAC (2000) Official method of analysis. 17th Ed, Association of official analytical chemists, Washington DC, USA, p 210-219 미소장
19 Ahmed H (2004) Principles and reactions of protein extraction, purification and characterization. CRC Press, London, England, p 350-352 미소장
20 Liquors Licence Aid Center (2010) Code for analysis of alcoholic beverages. National Tax Service, Seoul, Korea, p 39, p 104-202 미소장
21 KFDA (2010) Food code. Korean Food & Drug Administration, Seoul, Korea, 10, 3-25 미소장
22 Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. Curr Protoc Food Analyt Chem, F1.2.1-F1.2.13. 미소장
23 Ough CS, Amerine MA (1980) Methods for analysis of musts and wines. Wiley & Sons, New York, NY, USA, p 176-180 미소장
24 Yoo CY (2013) Antioxidant and anti-diabetes inhibitory activity of Gossypium semen extracts. MS Thesis, Kyungpook National University, Daegu, Korea, p 6 미소장
25 Kim DH, Lee SB, Park HD (2014) Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89. Korean J Food Preserv, 21, 917-924 미소장
26 SAS (2004) SAS/STAT 9.3 user’s guide. SAS Institute Inc, Cary, NC, USA, p 313-383 미소장
27 Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M (2011) Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Int J Food Micriobiol, 147, 170-180 미소장
28 Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE (2002) Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J Food Sci Technol, 34, 590-596 미소장
29 Jackson RS (2008) Wine science: Principles and applications. 3th ed, Academic Press, New York, NY, USA, p 1-14 미소장
30 Lee JA, Yoon JY (2016) The quality and antioxidant properties of cookies containing aronia powder. Culi Sci Hos Res, 22, 179-189 미소장
31 Vas G, Gal L, Harangi J, Dobo A, Vekey K (1998) Determination of volatile aroma compounds of blaufrankisch wines extracted by solid-phase microextraction. J Chromtogr Sci, 36, 505-510 미소장
32 Mingorance-Cazorla L, Clemente-Jimenez JM, Martinez- Rodriguez S, Las Heras-Vazquez FJ, Rodriguez-Vico F (2003) Contribution of different natural yeasts to the aroma of two alcoholic beverages. World J Microbiol Biotechnol, 19, 297-304 미소장
33 Sun SY, Che CY, Sun TF, Lv ZZ, He SX, Gu HN, Shen WJ, Chi DC, Gao Y (2013) Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines. Food Chem, 138, 2233–2241 미소장
34 Jeong EJ, Jeon SY, Baek JH, Cha YJ (2011) Volatile flavor compounds in commercial vinegar beverages derived from fruits. J Life Sci, 21, 292-299 미소장
35 Molina AM, Swiegers JH, Varela C, Pretorius IS, Agosin E (2007) Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl Microbiol Biotechnol, 77, 675-687 미소장
36 Jiang B, Zhang Z (2010) Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau region of China. Molecules, 15, 9184-9196 미소장
37 Duarte WF, Dias DR, Oliveira JM, Vilanova M, Teixeira JA, Almeida e Silvar JB, Schwan RF (2010) Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int, 43, 2303-2314 미소장
38 Dixon J, Hewett EW (2000) Factors affecting apple aroma/flavour volatile concentration: A Review. New Zeal J Crop Hortic Sci, 28, 155-173 미소장

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