지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.11
- 수록면
- 543 - 551 (9page)
- DOI
- 10.7856/kjcls.2019.30.4.543
이용수
초록· 키워드
오류제보하기
Rice-bran contains many useful bioactive substances, yet most rice-bran is used for animal feed or compost. In this study, rice-bran was fermented by using Weissella koreensis DB1, which was isolated from kimchi. Twenty percent of rice-bran supplemented with 1% glucose and 1% arginine was fermented at 30℃ for 2 days. After fermentation, 1.4×10<SUP>8</SUP> CFU/g of viable lactic acid bacteria (LAB) was detected. The pH and acidity of the fermented rice-bran were pH 6.6 and 0.40%, respectively. Thereafter, the fermented rice-bran was hot-air dried (55℃) for 12 hr. The hot-air dried fermented rice-bran was ground up using a miller. On the free sugar analysis, sucrose was only detected from the rice-bran and all the glucose content supplemented into the rice-bran for fermentation totally disappeared after fermentation. Lactic acid (22,918.65 mg/kg) and acetic acid (25,773.54 mg/kg) were produced during the rice-bran fermentation. Nine-kinds of fatty acids were detected from unprocessed rice-bran as well as the fermented rice-bran; oleic acid and linoleic acid were detected at the highest amount (63.21~69.90 mg/g each). However, any changes of the amounts and fatty acids’ composition were not observed. On the free amino acid analysis, the supplemented arginine was converted into citrulline (3,199.46 mg/kg) and ornithine (8,446.78 mg/kg). The results of this study suggest that the fermented rice-bran containing a high content of ornithine can be a stellar candidate as high-value, tasty food for human consumption.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
참고문헌 (36)
참고문헌 신청
Barnes P / 1991 / Rancidity in cereal products / Lipid Technol 3:23~28
Albert A Baskar / 2010 / Chemopreventive potential of β-Sitosterol in experimental colon cancer model - an In vitro and In vivo study / BMC Complementary and Alternative Medicine 10(1):24
Elaine T. Champagne / 1992 / Utilizing ethanol to produce stabilized brown rice products / Journal of the American Oil Chemists Society 69(3):205~208
Ji Yoon Chang / 2010 / Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, 1 Leuconostoc citreum GJ7 as a Starter / Journal of Food Science 75(2):M103~M110
Elam RP / 1988 / Morphological changes in adult males from resistance exercise and amino acid supplementation / J Sports Med Phys Fitness 28(1):35~39
Albert A Baskar / 2010 / Chemopreventive potential of β-Sitosterol in experimental colon cancer model - an In vitro and In vivo study / BMC Complementary and Alternative Medicine 10(1):24
Elaine T. Champagne / 1992 / Utilizing ethanol to produce stabilized brown rice products / Journal of the American Oil Chemists Society 69(3):205~208
Ji Yoon Chang / 2010 / Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, 1 Leuconostoc citreum GJ7 as a Starter / Journal of Food Science 75(2):M103~M110
Elam RP / 1988 / Morphological changes in adult males from resistance exercise and amino acid supplementation / J Sports Med Phys Fitness 28(1):35~39
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UCI(KEPA) : I410-ECN-0101-2020-590-000098716