SCIE
KCI등재
SCOPUS
젓갈등속(等屬)의 정미성분(呈味成分)에 관한 미생물학적 및 효소학적 연구 = Microbiological and Enzymological Studies on the Flavor Components of Sea Food Pickles
저자
이계호 (서울대학교 농과대학)
발행기관
학술지명
Applied Biological Chemistry (Appl Biol Chem)(Applied Biological Chemistry)
권호사항
발행연도
1969
작성언어
Korean
KDC
470
등재정보
SCIE,KCI등재,SCOPUS
자료형태
학술저널
발행기관 URL
수록면
1-27(27쪽)
제공처
소장기관
More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted cyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination, of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on tire production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows:
1. Microflora observed in the pickles are:
(a) Total count of viable cells after 1-2 months of pickling was found to be 10^7 and that after 6 months decreased to 10⁴.
(b) Microbial occurrence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20 % Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast.
(c) Following the early stake of pickling, mainly haloghilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles.
(d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in reed of high nutritional requirement and the farmer was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid.
2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows:
(a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration.
(b) Protease activity of halophilic bacteria, Bucillus subtills 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 Strains decreased by 10-20%.
(c) Proteins in the raw materials were found to be hydrolyzed to yield fete amino acids by protease in the fermenting microbes.
(d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid.
(e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide.
(f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively.
3. Quantitative data for free amino acids in the pickles are as follows:
(a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food.
(b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle.
(c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times.
(d) In the salted oyster pickle a nigh content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively.
4. Analytical data for 5'-mononucleotides in the pickles arc as follows:
(a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount.
(b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles.
(c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain .nigh content of adenylic acid. Thus, they were demonstrated to be the AMP-type.
(d) 5'-Inosinic acid was contained in the suited yellow tail pickle in a significant concentration, and it might be considered to be IMP-type.
5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are:
(a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was believed to exhibit a synergistic action in producing a specific favor to the pickle.
(b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.
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