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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(6), 840~846(2015) 토종효모를이용한블루베리발효주의발효특성및항산화활성 윤해훈 채규서 손락호 정지혜 ( 재 ) 베리 & 바이오식품연구소 Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast Hae Hoon Yoon, Kyu Seo Chae, Rak Ho Son, and Ji Hye Jung Berry & Biofood Research Institute ABSTRACT We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to CFU/kg, followed by incubation at 25 C for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 () presented 13.10% alcohol, 8.42 Bx of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin () presented 14.20% alcohol, 8.2 Bx of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of were higher than those of and BBJ. DPPH and ABTS radical scavenging activities and reducing power of were higher than those of. The sensory evaluation revealed that showed excellent flavor, taste, and overall acceptability compared with. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry. Key words: blueberry, traditional yeast, wine, fermentation characteristics, antioxidant activity 서 블루베리 (Vaccinium corymbosum) 는진달래과 (Ericaceae) 산앵도나무속 (Vaccinium) 에속하는북아메리카원산의낙엽성또는상록성의과수로약 400여종이있으며주로동남아시아에분포하고있다. 열매는거의둥글고 1개가 1.0~1.5 g이며짙은하늘색, 붉은빛을띤갈색, 검은색이고겉에흰가루가묻어있다. 블루베리는 2002년미국타임지의세계 10대슈퍼푸드로선정되어건강기능식품으로인정받고그수요가늘고있다 (1). 블루베리성숙과실에는기능성물질인안토시아닌과카로티노이드색소와같은플라보노이드 (flavonoids) 및페놀류 (phenolic compounds) 등의물질들이다량함유되어있어항산화효과가뛰어나질병예방및노화방지효능이있으며 (2-5), 항당뇨 (6), 항균효과및항암작용 (7) 이뛰어나다는보고가있다. 또한로돕신 (rhodopsin) 재합성작용의활성화를촉진하여눈의피로를풀어주고시야를맑아지게한다는보고가있다 (8). 최근건 Received 6 February 2015; Accepted 3 April 2015 Corresponding author: Ji Hye Jung, Berry & Biofood Research Institute, Gochang-gun, Jeonbuk , Korea @hanmail.net, Phone: 론 강에대한관심이증대됨에따라다양한영양분의섭취와질병예방에효과가있는각종과실에대한연구및이를이용한제품개발연구가활발히진행되고있다 (9,10). 블루베리또한항산화작용등과같은다양한기능성을지닌과실로이를이용하여잼 (11), 머핀 (12), 쿠키 (13), 떡 (14) 제조등식품으로가공한연구가보고되고있다. 와인시장은건강에대한관심증대, 생활수준의향상등으로성장하고있으며와인전문점, 대형할인마트등구입경로가다양해져대중적인술로자리잡고있다 (15). 와인은과실주로서포도뿐만아니라다양한과실이나열매의즙을발효한것으로발효과정을통하여새로운맛과향이생성되어기호도가증가하며, 과실자체가지니고있는고분자물질이저분자물질로분해되어생리활성이더욱증가하게된다 (16). 이처럼와인시장의성장과함께다양한기능성에대한효과가있음이밝혀지면서국내에서도과실을이용한와인개발이다양하게이루어지고있다. 복분자, 오디, 머루, 오미자, 감등각종과실을이용한와인의개발과더불어생리적효능에관한연구가활발히이루어지고있다 (17-20). 그러나블루베리와인에관한연구는거의이루어지지않은실정이므로본연구에서는블루베리를이용하여국내복분자로부터분리된토종효모인 Saccharomyces cer-

2 토종효모를이용한블루베리발효주의발효특성및항산화활성 841 evisiae M-5(KCCM11416P) 와대조군으로와인제조에주로사용되는수입시판건조효모 Saccharomyces cerevisiae Fermivin을이용하여발효주를제조한후이에대한품질특성확인및항산화활성을비교하여토종효모를이용한블루베리발효주의개발가능성을알아보고자하였다. 재료및방법실험재료본실험에사용된블루베리는전라북도고창군에서 2013 년에수확한것을구입해서 -40 C에서냉동보관하여사용하였다. 보당에사용된설탕은 ( 주 ) 삼양사 (Seoul, Korea) 에서구입하였다. 발효에사용된토종효모는국내산복분자로부터분리된 Saccharomyces cerevisiae M-5(KCCM 11416P) 로발효미생물산업진흥원 (Microbial Institute for Fermentation Industry, Sunchang, Korea) 으로부터받아실험에사용하였고, 수입시판건조효모는 Saccharomyces cerevisiae Fermivin(DSM Food Specialties, B.V., Delft, Netherlands) 을구입하여사용하였다. 블루베리발효조건블루베리는해동하여 hand blender(mq535, Braun, Frankfurt, Germany) 로분쇄한후과실무게 (kg) 에대한 16% 의설탕을첨가하여약 31 Bx로조정하였다. S. cerevisiae M-5 및 Fermivin을 CFU/kg이되도록접종하여교반해준다음 25 C에서 39일동안발효하였다. 발효가끝난후블루베리발효주는유압압착기 (Stainless 70L, Tomotech Ltd., Seoul, Korea) 를사용하여착즙하였고그다음 -5 C에서 2일동안냉동보관하여 pore size 1.2 μm membrane filter로여과하였다. 발효에사용한효모 S. cerevisiae M-5는 YPD(1% bacto yeast extract, 2% bacto peptone, 2% dextrose) 배지 (Difco, Sparks, MD, USA) 를사용하여 25 C에서 48시간동안진탕배양한후 10,000 g에서 10분간원심분리하여얻은균체를사용하였다. 또한 Fermivin은계량하여 15% 설탕용액에 20 C에서 10~15분간배양하여활성화시켜발효에사용하였다. 발효특성알코올함량은알코올분석기세트 (Alcoholyzer wine, Anton Paar, Graz, Austria) 를이용하여측정하였으며, 당도는상온에서당도계 (PAL-1 Pocket Refractometer, ATAGO, WA, USA) 를이용하여측정하였다. ph는 ph meter(s20, Mettler Toledo, Schwerzenbach, Switzerland) 로측정하였으며, 산도는 AOAC 방법 (21) 에의해블루베리발효주 10 ml를 0.1 N NaOH 용액으로 ph 8.3까지중화시키는데소비된 0.1 N NaOH의소비량으로정의하였으며 tartaric acid(%, w/w) 로표시하였다. 총폴리페놀및총플라보노이드함량측정 총폴리페놀함량은건강기능식품공전방법 (22) 을응용하여측정하였다. 본실험에사용된시료는블루베리착즙액과효모의종류를달리하여제조된블루베리발효주를여과하여사용하였다. 각각의시료 1 ml에증류수 7.5 ml와 Folin-Ciocalteau's phenol reagent(sigma-aldrich Co., St. Louis, MO, USA) 0.5 ml, 35% Na 2CO 3 1 ml를순서대로가한다음암실에서 1시간동안반응시킨후 UV/VIS spectrophotometer(uv-2450, Shimadzu Co., Kyoto, Japan) 를사용하여 760 nm에서흡광도를측정하였다. 이때 tannic acid(sigma-aldrich Co.) 를표준물질로사용하여검량곡선을작성하고이로부터총폴리페놀함량을구하였다. 총플라보노이드함량또한건강기능식품공전방법 (23) 을이용하여측정하였다. 각각의시료 0.5 ml에 ethanol 1.5 ml, 10% aluminium nitrate nonahydrate 0.1 ml, 1 M calcium acetate 0.1 ml, 증류수 2.8 ml를순서대로가하고 vortex mixer로혼합하여상온에서 40분간반응시킨후 UV/VIS spectrophotometer를사용하여 415 nm에서흡광도를측정하였다. 이때 quercetin(sigma-aldrich Co.) 을표준물질로사용하여검량곡선을작성하고이로부터총플라보노이드함량을구하였다. DPPH 라디칼소거활성측정 DPPH(2,2-diphenyl-1-picryl-hydrazyl) 라디칼소거활성은 Choi 등 (24) 의방법을일부변형하여측정하였다. 즉농도별로조제한시료액 0.1 ml에 ethanol 0.2 ml를가하고 M DPPH 용액 0.3 ml를 5초간 vortex mixer로혼합하여실온에서 30분간반응시키고 ELISA (Synergy HT, Biotec, Washington, DC, USA) 를사용하여 517 nm에서흡광도를측정하였다. 대조구는시료대신에 ethanol을첨가하여실험하였다. DPPH 라디칼소거활성은시료를각각 7가지이상의농도로희석하여농도별로다음의식으로소거활성을구한후 IC 50 으로나타내었다. DPPH radical scavenging =(1- A activity (%) B ) 100 A: Absorbance of sample B: Absorbance of blank ABTS 라디칼소거활성측정 ABTS[2,2'-azino-bis(3-ethylbenzothiazoline-6- sulphonic acid)] assay는 Arts 등 (25) 의방법을변형하여측정하였다. 즉농도별로조제한시료액 5 μl에 ABTS 라디칼용액 195 μl를첨가하여 7분간반응시킨후 ELISA를사용하여 734 nm에서흡광도를측정하였다. 대조구는시료대신에 ethanol을첨가하여실험하였다. ABTS 라디칼소거

3 842 윤해훈 채규서 손락호 정지혜 활성은시료를각각 7가지이상의농도로희석하여농도별로다음의식으로소거활성을구한후 IC 50 으로나타내었다. ABTS radical scavenging =(1- A activity (%) B ) 100 A: Absorbance of sample B: Absorbance of blank 환원력환원력은 Oyaizu(26) 의방법을변형하여측정하였다. 농도별로조제한시료액 1 ml에 0.2 M phosphate buffer(ph 6.6) 2.5 ml와 1% K 2Fe(CN) ml를첨가하고 water bath(50 C, 20 min) 에서반응시켰다. 반응액에 10% trichloroacetic acid 2.5 ml를첨가하여원심분리 (3,000 g, 5 min) 한다음상등액 2.5 ml를취한후증류수 2.5 ml와 0.1% FeCl ml를첨가하여 UV/VIS spectrophotometer를사용하여 700 nm에서측정하였다. 관능검사관능검사는효모의종류에따른블루베리발효주의관능도를평가하기위하여토종효모인 S. cerevisiae M-5와수입시판건조효모 Fermivin으로제조한블루베리발효주를이용하여색상 (color), 향미 (flavor), 맛 (taste), 종합적기호도 (overall acceptability) 에대한평가를진행하였다. 관능검사에잘훈련된베리 & 바이오식품연구소연구원총 15명 ( 남자 7명, 여자 8명 ; 40~50대 7명, 20~30대 8명 ) 을선발하여 9점척도법 (1점, 매우좋지않음 ; 5점, 보통 ; 9, 매우좋음 ) 으로관능검사를실시하였다. 각각의시료는 70 ml씩와인잔에담아세자리난수표로코드화하여관능검사요원에게제공하였으며블라인드테스트로진행되었다. 통계처리본연구는각시험항목별로 3회반복하여분석하였으며, 분석결과에평균과표준편차는 SPSS program 12.0(SPSS Inc, Chicago, IL, USA) 을이용하여계산하였고, 최소유의차검정 (LSD) 에의해평균간의유의차를 95% 유의수준 (P<0.05) 에서 Duncan's multiple range test에의해유의성을검정하였다. 결과및고찰알코올함량과당도토종효모 S. cerevisiae M-5와수입시판건조효모 Fermivin을이용한블루베리발효과정중의알코올함량을살펴본결과는 Fig. 1과같다. Fermivin의경우발효 1일에 0.6% 로알코올이생성되기시작하였으며, 발효 3일에 2.44 % 로알코올함량이완만히증가하였고발효 37일째부터는당도나알코올생성량에큰변화가없어발효가정지된것으로보이며최종 14.20% 의알코올함량을나타내었다. S. Fig. 1. Changes in alcohol content and sugar concentration of blueberry wines fermented using two yeast (S. cerevisiae M-5, Fermivin) during alcohol fermentation period. cerevisiae M-5는 Fermivin과비교하였을때발효 1일에 1.91% 의알코올을생성하여발효초기알코올생성량이높았고발효 9일까지는거의비슷한알코올함량을나타내며발효가진행되었다. 발효 11~25일까지는 Fermivin보다약 0.01~0.71% 정도높은알코올생성량을보이며발효가진행되었고이후약 33일째부터발효가정지하여최종 % 의알코올함량을나타내었다. 복분자, 오디와같은베리류를이용한알코올주발효의적정일수는일반적으로약 4~10일이적절하다고하였으며 (27,28) 이후부터는알코올함량이감소하는경향을보인다고하였으나, 블루베리는 10일이지난이후에도지속적으로발효가진행되어약 39일정도의발효일수가소요되었다. Jeon과 Lee(29) 는블루베리를첨가한막걸리발효특성확인결과, 블루베리를 10% 이상첨가할수록알코올함량이감소한다고보고하여본실험과비슷한결과를나타내었다. 블루베리는알코올발효시발효속도가느리고불규칙적으로발효가멈추는현상이발생하여문제가되고있다고보고되었는데 (30,31), 이는발효효모의영양분으로질소원, 비타민, 미네랄등을필요로하나블루베리가알코올발효에적합한영양분이부족하다고생각되며이와관련된추가적인연구가필요할것으로판단된다. 발효기간에따른당도의변화는발효초기 Bx에서발효가진행됨에따라당도는완만한감소를보였으며발효종료시 8.2~8.4 Bx로 S. cerevisiae M-5 및 Fermivin 모두비슷한당도로발효가완료되었다 (Fig. 1). Yook과 Jang(32) 은포도와인의경우발효가종료된후당도가약 7.2 Bx를나타낸다고보고하였으며, Kim 등 (28) 은오디와인의발효종료후당도가 8.5~8.7 Bx의값을보인다고하여과실을이용한발효주의최종당도는대체적으로 7.0~ 9.0 Bx 값을보인다는결과와비슷한값을나타내었다. 토종효모 S. cerevisiae M-5는수입시판건조효모 Fermivin보다초기발효속도가빠른경향을보였으나최종알코올생성량은약 1% 정도낮았으며, 발효완료후당도는 8.2~8.4 Bx로두효모간에비슷한당도로발효가완료되

4 토종효모를이용한블루베리발효주의발효특성및항산화활성 843 Fig. 2. Changes in ph and total acidity of blueberry wines fermented using two yeast (S. cerevisiae M-5, Fermivin) during alcohol fermentation period. 었다. ph 및산도 발효기간동안블루베리를이용한 ph 및산도의변화는 Fig. 2와같다. 발효전블루베리착즙액은 ph 3.08, 총산도 0.81% 를보였다. 발효가진행됨에따라 S. cerevisiae M-5 및 Fermivin 두시료모두 ph는조금증가하여발효종료시 3.18~3.25로나타났다. 산도는보당및효모를접종한발효 0일째에 0.642~0.655% 로블루베리착즙액보다감소하였다가이후발효 1일째부터산도가증가하여발효완료시최종 1.153~1.183% 였다. Margalit(33) 은보통레드와인의적정산도가 0.6~0.8% 이며산도가너무높을경우에는신맛이관능적으로와인의품질에부정적영향을미치므로산도조절이필요하다고보고하였다. 그러나과실원주의신맛은 dry type의와인을제조할경우에는영향을미치고부정적일수있지만 sweet type의와인의경우에는당도와산도의비율을조절하면관능적측면에서우수한와인을제조할수있다고보고하였다 (34). 토종효모 S. cerevisiae M-5와수입시판건조효모 Fermivin을이용한블루베리발효시 ph 및산도의변화는효모간에큰차이를보이지않음을확인하였다. 총폴리페놀및총플라보노이드함량블루베리착즙액 (BBJ; blueberry juice) 과토종효모 S. cerevisiae M-5로발효한발효주 (; blueberry wine fermented with S. cerevisiae M-5) 및수입시판건조효모 Fermivin으로발효한발효주 (; blueberry wine fermented with Fermivin) 에대한총폴리페놀함량및총플라보노이드함량을비교한결과는 Table 1과같다. BBJ의총폴리페놀함량은 0.74±0.07 TAE mg/ml를나타내었고, 은 1.34±0.20 TAE mg/ml, 는 1.09±0.01 TAE mg/ml로 과 는 BBJ와비교시유의적으로증가하였으며, 은 보다약 1.2배높은함량을나타내었다. 블루베리착즙액발효시총폴리페놀함량이증가 Table 1. The total polyphenol and total flavonoid contents of blueberry juice and blueberry wines Samples 1) BBJ Total polyphenol contents (TAE 2) mg/ml) 0.74±0.07 c4)5) 1.34±0.20 a 1.09±0.01 b Total flavonoid contents (QUE 3) mg/ml) 0.22±0.01 c 0.61±0.20 a 0.55±0.08 b 1) BBJ, blueberry juice;, blueberry wine fermented with S. cerevisiae M-5;, blueberry wine fermented with Fermivin. 2) Total polyphenol contents was expressed as mg tannic acid (TAE) per 100 gram. 3) Total flavonoid contents was expressed as mg quercetin (QUE) per 100 gram. 4) Values are the mean±sd (n=3). 5) Values within a column (different microorganism) followed by different letters are significantly different at P<0.05. 되며 Fermivin보다 S. cerevisiae M-5에의한블루베리발효시총폴리페놀함량이증가됨을확인하였다. 블루베리에함유되어있는폴리페놀물질에는 anthocyanin, catechin, quercetin, chlorogenic acid 등이있고이러한물질은항산화활성에영향을미치는것으로보고되고있으므로 (35) 총폴리페놀함량이높은 S. cerevisiae M-5 블루베리발효주는항산화효과가높을것으로예측할수있다. Yook 등 (36) 은국내산켐벨포도주의품질을개선하기위하여머루, 블루베리, 복분자등을첨가한포도주를제조하였으며이중블루베리를첨가한포도주의총폴리페놀함량이높다고보고하였다. 총플라보노이드함량분석결과 BBJ가 0.22±0.01 QUE mg/ml로가장낮게나타났고 은 0.61±0.20 QUE mg/ml, 는 0.55±0.08 QUE mg/ml로블루베리착즙액보다발효주의총플라보노이드함량이증가하였으며, 균주간비교시 의총플라보노이드함량이더높게나타났다. 이는총폴리페놀함량과비슷한경향을보이며발효과정중에생성된알코올에의해서총플라보노이드물질이많이용출된것으로사료된다. DPPH 라디칼소거활성측정블루베리착즙액과토종효모 S. cerevisiae M-5 및수입시판건조효모 Fermivin으로제조한블루베리발효주의 DPPH 라디칼소거활성을측정한결과는 Table 2와같다. BBJ의 IC 50 값은 65.70±0.44 μl/ml, 은 31.55±0.40 μl/ml, 는 41.94±0.28 μl/ml로 S. cerevisiae M-5 의블루베리발효주가블루베리착즙액보다약 2배의활성이증가되어가장높은소거활성을보였다. 이는발효후증가된총폴리페놀및총플라보노이드성분이 DPPH 라디칼소거활성증가에영향을미치는것으로판단된다. DPPH 라디칼소거활성은항산화활성을갖는물질로부터전자나수소를받아환원되면서탈색되는원리를이용하여다양한천연소재의항산화활성을측정하는데많이사

5 844 윤해훈 채규서 손락호 정지혜 Table 2. Comparison of IC 50 values of DPPH and ABTS radical scavenging activity of blueberry juice and blueberry wines Samples 1) DPPH radical scavenging activity ABTS radical scavenging activity (IC 50 μl/ml) 2) BBJ 65.70±0.44 a3)4) 31.55±0.40 c 41.94±0.28 b 71.05±0.72 a 59.55±0.56 c 65.33±0.40 b 1) Abbreviations for samples are shown in Table 1. 2) Inhibitory activity was expressed as the mean of 50% inhibitory concentration of triplicate determines, obtained by interpolation of concentration inhibition curve. 3) Values are the mean±sd (n=3). 4) Values within a column (different microorganism) followed by different letters are significantly different at P<0.05. 용되는방법이다 (37,38). Kang 등 (39) 은전자공여능이 phenol성물질에대한항산화작용의지표라하였으며이러한물질은환원력이클수록전자공여능이더높다고하였다. Joo 등 (40) 의연구에서는대봉감연시과즙원액의 DPPH 라디칼소거활성이 50.57% 였고이를와인으로제조하였을시 84.25% 로증가하였다는결과를보고하였으며, 이는과실을발효하였을때 DPPH 라디칼소거활성이증가한다는결과와일치하는경향을보였다. 결과적으로발효과정을통하여생성된대사산물이나유효성분이작용하여 DPPH 라디칼소거활성이증가한것으로사료된다. ABTS 라디칼소거활성측정블루베리착즙액과토종효모 S. cerevisiae M-5 및수입시판건조효모 Fermivin으로제조한블루베리발효주의 ABTS 라디칼소거활성을측정한결과는 Table 2와같다. BBJ의 IC 50 값은 71.05±0.72 μl/ml, 은 59.55±0.56 μl/ml, 는 65.33±0.40 μl/ml로발효후활성이증가하는것을확인하였으며 이유의적으로가장높은활성을보였다. 이는발효에의해항산화물질이증가하는것으로생각되며 DPPH 라디칼소거활성이증가하는경향과일치하였다. 환원력환원력은항산화작용의여러기작중에서활성산소종및유리기에전자를증여하는능력을말하며환원력은항산화활성과밀접한관련이있는것으로알려져있다 (41). 블루베리착즙액과토종효모 S. cerevisiae M-5 및수입시판 건조효모 Fermivin으로발효한발효주를이용하여 5, 10, 25, 50 μl/ml 농도에서환원력을측정한결과는 Table 3과같다. 모든시료에서농도의존적으로활성이증가하였으며, 50 μl/ml 농도에서 BBJ는 0.334±0.011 μl/ml, 은 0.528±0.033 μl/ml, 는 0.388±0.013 μl/ml로 이가장높은환원력을보였다. DPPH 라디칼소거활성및 ABTS 라디칼소거활성결과와마찬가지로 S. cerevisiae M-5를이용한발효주가 Fermivin을이용하여만든발효주보다높은환원력을보였다. Park 등 (42) 은복분자품종별환원력을측정한결과총폴리페놀, 비타민 C, DPPH 라디칼소거활성이높게나타난품종이환원력또한다른품종보다우수하다고보고한결과와일치하는것으로보인다. 위의항산화활성에대한실험결과, 토종효모 S. cerevisiae M-5를이용하여제조한블루베리발효주가수입시판건조효모 Fermivin을이용하여만든발효주보다 DPPH 라디칼소거능, ABTS 라디칼소거능그리고환원력이뛰어나높은항산화활성을보이는것으로확인하였다. 이를통하여토종효모 S. cerevisiae M-5를이용하여항산화활성이우수한와인제조가가능할것으로기대된다. 관능검사효모를달리하여제조한블루베리발효주의색상, 향미, 맛, 전체적인기호도를평가하였다 (Table 4). 관능검사결과, 색상부분에서는 Fermivin을이용한발효주가 7.8점으로높게평가되었으나향미, 맛, 전체적인기호도는 S. cerevisiae M-5를이용한발효주가우수하게나타났다. 맛은 이 8.1점으로월등히높은점수로평가되었으며, 전체적인기호도또한 이 8.0점, 가 7.2점으로 S. cerevisiae M-5 발효주가높이평가되었다. 블루베리는다른과실보다알코올발효속도가느리지만토종효모 S. cerevisiae M-5를이용하여블루베리를발효하였을시수입시판건조효모 Fermivin보다항산화활성이 Table 4. Sensory evaluation of blueberry wines Samples 1) Color Flavor Taste Overall acceptability 7.1±0.8 b2)3) 7.8±0.7 a 7.6±1.2 a 7.0±0.9 b 8.1±0.9 a 7.0±1.0 b 8.0±0.8 a 7.2±0.7 b 1) Abbreviations for samples are shown in Table 1. 2) Values are the mean±sd (n=3). 3) Values within a column (different microorganism) followed by different letters are significantly different at P<0.05. Table 3. Reducing power of blueberry juice and blueberry wines Samples 1) 5 μl/ml 10 μl/ml 25 μl/ml 50 μl/ml BBJ 0.052±0.008 c2)3) 0.106±0.003 a 0.088±0.011 b 0.090±0.012 b 0.167±0.025 a 0.151±0.021 a 0.185±0.015 c 0.286±0.010 a 0.228±0.001 b 0.334±0.011 c 0.528±0.033 a 0.388±0.013 b 1) Abbreviations for samples are shown in Table 1. 2) Values are the mean±sd (n=3). 3) Values within a column (different microorganism) followed by different letters are significantly different at P<0.05.

6 토종효모를이용한블루베리발효주의발효특성및항산화활성 845 증가되는효과를얻었으며향미, 맛등관능적기호도가높은제품으로개발가능성이있을것으로기대된다. 요 본연구에서는국내복분자로부터분리된토종효모 Saccharomyces cerevisiae M-5와수입시판건조효모 Fermivin을이용한블루베리의발효품질특성을확인하였고, 항산화활성을확인하기위해총폴리페놀및총플라보노이드, DPPH 라디칼소거활성, ABTS 라디칼소거활성, 환원력을측정하였다. S. cerevisiae M-5와 Fermivin을블루베리에 CFU/kg이되도록접종하여 25 C에서 39일간발효를진행하였다. S. cerevisiae M-5를이용한블루베리발효주 () 의최종품질은알코올 13.10%, 당도 8.42 Bx, 산도 1.183% 였으며, Fermivin을이용한블루베리발효주 () 는알코올 14.20%, 당도 8.2 Bx, 산도 1.153% 로발효가완료되었다. 발효특성은 이 와비교시초기발효속도가빠르며최종알코올생성량은약 1% 낮은것으로확인되었다. 총폴리페놀함량은 BBJ가 0.74±0.07 TAE mg/ml, 이 1.34±0.20 TAE mg/ml, 가 1.09± 0.01 TAE mg/ml로발효시증가되었으며, 의총폴리페놀함량이 보다약 1.2배높게확인되었다. 총플라보노이드함량은 이 0.61±0.20 QUE mg/ml, 가 0.55±0.08 QUE mg/ml로발효하였을때증가하며 의총플라보노이드함량이높음을확인하였다. 항산화활성확인을위한 DPPH 라디칼소거활성, ABTS 라디칼소거활성그리고환원력또한총폴리페놀및총플라보노이드함량이높았던 이더높은항산화활성을나타내었다. 효모를달리하여제조된블루베리발효주의관능검사를실시한결과색상의경우 가높았으나향미, 맛, 전체적인기호도는 이우수한기호도를보였다. 결과적으로토종효모 S. cerevisiae M-5를이용한발효주는수입시판건조효모 Fermivin을이용한발효주보다항산화활성및관능적기호도에서우수하게평가되어토종효모 S. cerevisiae M-5는와인제조등과같은산업적활용이가능하고이용가치가높을것으로판단된다. 약 감사의글 본연구는 산업통상자원부, 한국산업기술진흥원, 호남지역사업평가원 의 광역경제권선도산업육성사업 으로수행된연구결과의일부로서연구비지원에깊은감사를드립니다. REFERENCES 1. Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cookery Sci 28: Su MS, Chien PJ Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem 104: Naczk M, Shahidi F Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J Pharm Biomed Anal 41: Hertog MGL, Feskens EJM, Kromhout D Antioxidant flavonols and coronary heart disease risk. Lancet 349: Knekt P, Jarvinen R, Reunanen A, Maatela J Flavonoid intake and coronary mortality in Finland: a cohort study. Br Med J 312: Martineau LC, Couture A, Spoor D, Benhaddou-Andaloussi A, Harris C, Meddah B, Leduc C, Burt A, Vuong T, Le PM, Prentki M, Bennett SA, Arnason JT, Haddad PS Anti-diabetes properties of the Canadian lowbush blueberry Vaccinium angustifolium Ait. Phytomedicine 13: Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL Chemical compositions antioxidant capacities, and antiproliferative activities of selected fruit seed flours. J Agric Food Chem 54: Jeollabuk-do Agricultural Research & Extention Services Functional characteristics of fruit varieties of blueberries, breeding and cultivation technology research. Rural Development Administration, Suwon, Korea. p Yu OK, Kim JE, Cha YS The quality characteristics of jelly added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 37: Lee HR, Jung BR, Park JY, Hwang IW, Kim SK, Choi JU, Lee SH, Chung SK Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Preserv 15: Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. J Korean Soc Food Sci Nutr 39: Hwang SH, Ko SH Quality characteristics of muffins containing domestic blueberry (V. corymbosum). J East Asian Soc Dietary Life 20: Ji JR, Yoo SS Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20: Oh JA Quality characteristics of blueberrydduk by difference ratio of ingredients. MS Thesis. Kyung Hee University, Seoul, Korea. p Jeon HM A study on wine selection attributes and behavioral intention by segmentation based on purchase and drinking motive -focused on wine retail shop customers in Seoul-. J Foodservice Management Soc Korea 12: Teissedre PL, Landrault N Wine phenolics: contribution to dietary intake and bioavailability. Food Res Int 33: Lee SJ, Lee JE, Kim SS Development of Korean red wines using various grape varieties and preference measurement. Korean J Food Sci Technol 36: Cho KM, Lee JB, Kahng GG, Seo WT A study on the making of sweet persimmon (Diospyros kaki, T) wine. Korean J Food Sci Technol 38: Kim SJ, Lee HJ, Park KH, Rhee CO, Lim IJ, Chung HJ, Moon JH Isolation and identification of low molecular phenolic antioxidants from ethylacetate layer of Korean

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Journal of Life Science 2011, Vol. 21. No μ μ

Journal of Life Science 2011 Vol. 21. No. 8. 1120~1126 ISSN : 1225-9918 DOI : http://dx.doi.org/10.5352/jls.2011.21.8.1120 μ μ μ α β Journal of Life Science 2011, Vol. 21. No. 8 1121 μ μ 1122 생명과학회지 2011,