The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Manufacture and Physiological Functionality of Korean Traditional Liquors by using Paecilomyces japonica

눈꽃동충하초(Paecilomyces japonica)를 이용한 민속주의 제조 및 생리 기능성

  • Lee, Dae-Hyung (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University) ;
  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University) ;
  • Kim, Na-Mi (Central Research Institute, Korea Tabacco and Gineseng Corporation) ;
  • Pack, Jeong-Sik (National Institute of Agricultural Science and Technology) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University)
  • 이대형 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 김재호 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 김나미 (한국담배인삼공사 중앙연구원) ;
  • 박정식 (농업과학기술원) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센터)
  • Published : 2002.10.30
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Abstract

In order to develop a new traditional liquor by using Paecilomyces japonica, alcohol fermentation condition was investigated. Ethanol was produced maximally when 1% P. japoniea and 10% koji were added into mash and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 15 days. Sensory evaluation and physiological functionalities of P. japonica traditional liquors made by different addition ($0.1{\sim}2.0%$) of the fungus were also determined and compared. As 0.1% P. japonica was added to mash, the liquor was best acceptable, and its fibrinolytic activity and nitrite scavenging activity were 11.2U and 19.8%, respectively.

눈꽃동충하초(Paecilomyces japonica)를 이용한 새로운 약용민속주를 개발하기 위하여 먼저 알콜발효조건을 검토하였다. 1.0%의 눈꽃동충하초를 함유한 덧밥에 코지를 10%첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 15일간 발효 시켰을 때 에탄올이 가장 많이 생성되었다. 눈꽃동충하초를 0.1%, 0.5%, 1.0%, 2.0%씩 각각 첨가하여 제조한 동충하초 민속주들의 관능검사와 생리기능성을 조사한 결과 눈꽃동충하초를 0.1% 첨가하여 제조한 D-1 눈꽃동충하초 민속주가 기호도가 제일 높았고 혈전용해활성과 아질산염 제거 작용이 각각 11.2U와 19.8%로 대조구인 동충하초를 첨가하지 않고 제조한 민속주보다 우수하였다.

Keywords

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