한국콩연구회

토착 미생물을 이용한 기능성 장류 및 가공 상품 개발

Development of fermentation products by using indigenous microorganisms

주관연구기관 : 강원도농업기술원

연구책임자 : 이재형

발행년월 : 2014-02

주관부처 : 농촌진흥청

원문

http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201400011421&rn=&url=&pageCode=PG18

초록

Soybean fermented products were collected 120 companies in the Korea using traditional methods. We isolated microorganisms presenting high enzymatic activities for amylase, protease, lipase and fibrinolysis from Korean traditional soybean sauce and paste. And the physiological properties and 16S rRNA and ITS region sequences of isolated microorganisms were analyzed. A strain, D12Y1 showing strong fibrinolytic activity was isolated from doenjang, and then identified as Saccaromyces sp. based on biochemical characteristics. The optimal temperature and metal ion, carbon source were 30℃ and 0.1 % K2HPO4, 0.1% KH2PO4, 0.05% MgSO47H2O and glucose, 1.5% respectively. By comparising with commercialized doenjang, it is prepared with Saccaromyces sp. D12Y1. The results evaluated with positive elements rised above the surface such as taste and flavor without ammonia. A gene encoding the major secreted fibrinolytic protein of Bacillus sp. C11Y16-4 was cloned from genomic DNAs. DNA sequencing showd that the gene, AprE8, introduced into B. subtilis. A mature 34 kDa protein was produced as expected. We have developed various products utilizing microbial. It is fermented sauces, cheongguk cookies, cheongguk bread and so on. In addition to, We have developed coating agent to enhance for the microbial stability. If properly utilized such microorganisms, it is strong market value in the food industry.

연구개발 결과

○ 발효식품 유전자원 수집

○ 전통발효 식품 유래 미생물 분류 및 동정

○ 유용 미생물을 이용한 기능성 장류 제조

○ 청국장 제조 종균 선발 및 콩 품종별 청국장 특성 검정

○ 발효조를 이용한 유용균주 배양조건 확립

○ 유용 물질의 대량생산체계 구축

○ 지역축제연계 한우구이용 발효소스 개발

○ 혼합 생균제 시제품 개발

○ 기능성 균주를 이용한 가공품 현장접목

○ 기능성 청국장·청국가루 및 가공상품 개발

○ 유용 균주 안정성 강화를 위한 코팅제 개발 및 거동 특성 분석

○ 생균제 가속시험 안정성 평가