간장에서 분리한 Zygosaccharomyces rouxii의 휘발성 유기산 생성에 미치는 식염농도의 영향 = The Effect of Salt Concentrations on the Production of Volatile Organic Acids by Zygosaccharomyces rouxii, a Soy Sauce Yeast

국문 초록 (Abstract)

재래식 간장에서 분리한 Z. rouxii So-3101과 분양균주인 Z. rouxii S-1001를 식염농도를 12.5%, 18.0%, 22.0% 및 28.5%로 달리한 합성배지에서 각각 배양하여 휘발성 유기산의 생성에 미치는 식염농도의 영향을 비교, 검토하였다. 생육, glucose의 소비, 총산, 휘발성 유기산 및 알코올의 생성은 12.5%의 식염농도에서 가장 높은 값을 나타내며 식염농도가 높아질수록 억제되어 이들 값은 28.5%에서 크게 저하되었다. 총산에 대한 휘발성 유기산의 비는 22.0% 이하의 식염농도에서는 거의 같으나 28.5%의 높은 식염농도에서 감소되었다. 16일간의 배양액으로부터 acetic acid, propionic acid, isobutyric acid, n-butyric acid, isovaleric acid, isocaproic acid, n-caproic acid 및 heptanoic acid의 8종의 휘발성 유기산이 검출되었고 이들 휘발성 유기산 중 주된 산은 acetic acid이며 acetic acid가 차지하는 비는 식염농도의 증가에 따라 크게 증가하였다. Isocaproic acid, propionic acid, isobutyric acid 및 isovaleric acid는 소량 생성되었고 n-caproic acid, n-butyric acid 및 heptanoic acid는 낮은 식염농도에서 미량 검출되었으나 높은 농도에서는 검출되지 않았다.

다국어 초록 (Multilingual Abstract)

By using a synthetic medium simulated on the amino acid composition of soybean, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5∼22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i. e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amount and its ratio to the other volatile acids was increased with an increase in the salt concentration. A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.