표제지
목차
국문초록 10
I. 서론 13
II. 재료 및 방법 17
1. 재료 17
1.1. 재료 17
1.2. 배지 및 시약 18
2. 쑥 추출액 발효 중 이화학적 특성 변화 18
2.1. 쑥 추출액 제조 및 발효 18
2.2. pH 및 총산 19
2.3. 당도(Brix˚) 및 환원당 19
2.4. 알코올 20
2.5. 유리당 20
2.6. 유기산 21
3. 쑥 추출액 발효 중 미생물 변화 22
3.1. 생균수 22
3.2. 효모 다양성 22
4. 쑥 추출액 발효 중 향기성분 변화 25
4.1. 향기성분의 추출 및 포집 25
4.2. 향기성분의 분리 및 동정 25
5. 쑥 추출액 발효 중 수용성 phenolics 함량 변화 26
6. 쑥 추출액 발효 중 항산화 활성 변화 27
6.1. DPPH 라디칼 소거활성 27
6.2. ABTS 라디칼 소거활성 28
6.3. 환원력(FRAP) 29
III. 결과 및 고찰 30
1. 발효 중 이화학적 특성 변화 30
2. 발효 중 유리당 및 유기산 함량 변화 32
2.1. 유리당 32
2.2. 유기산 34
3. 발효 중 미생물 다양성 변화 36
3.1. 생균수 36
3.2. 효모 다양성 38
4. 발효 중 향기성분 함량 변화 46
5. 발효 중 수용성 phenolics 함량 변화 53
6. 발효 중 항산화 활성 변화 55
IV. 참고문헌 62
ABSTRACT 70
Appendix 74
Table 1. Changes of pH, acidity, brix, reducing sugar, and alcohol contents during fermentation of mugwort extracts at room temperature for 120 days 31
Table 2. Changes of free sugar contents during fermentation of mugwort extracts at room temperature for 120 days 33
Table 3. Changes of organic acid contents during fermentation of mugwort extracts at room temperature for 120 days 35
Table 4. Changes of lactic acid bacteria and yeast during fermentation of mugwort extracts at room temperature for 120 days 37
Table 5. Similarity values of 26S rRNA sequences retrieved from the fermented mugwort extract beverage 40
Table 6. Changes of yeast distribution during fermentation of mugwort extracts at room temperature for 120 days 44
Table 7. Changes of volatile compounds during fermentation of mugwort extracts at room temperature for 120 days 49
Fig. 1. Photograph of mugwort (Artemisia argyi H.) leaf. 17
Fig. 2. Electrophoresis of PCR products when the primers #3YF and #4YR were used for the identification and detection of identified 26S rDNA. 38
Fig. 3. Phylogenetic placement of 26S rDNA sequences from fermented mugwort extract beverage. 41
Fig. 4. Population dynamics of dominant species during fermentation of mugwort extracts at room temperature for 120 days. 45
Fig. 5. Typical GC-MS chromatograms of volatile compounds during fermentation of mugwort extracts at room temperature for 120 days. 48
Fig. 6. Changes of soluble phenolic contents during fermentation of mugwort extracts at room temperature for 120 days. 54
Fig. 7. Changes of DPPH radical scavenging activity during fermentation of mugwort extracts at room temperature for 120 days. 57
Fig. 8. Changes of ABTS radical scavenging activity during fermentation of mugwort extracts at room temperature for 120 days. 58
Fig. 9. Changes of reducing power during fermentation of mugwort extracts at room temperature for 120 days. 59