• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.356-359
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• 2000

A two-stage fed-batch fermentation was carried out to increase xylitol productivity by Candida tropicalis. The first stage for cell growth was performed in the pH-stat and continuous fed-batch modes. The higher cell growth and lower ethanol production obtained in the fed-batch mode where the growth medium was fed when pH of culture broth increased over 5.7. And also the effect of oxygen transfer on xylitol production was investigated by changing agitation speed under 0.5 vvm of aeration. The maximum xylitol productivity and yield were obtained at 500 rpm of agitation.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.10a
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• pp.247.1-247
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• 1979

분뇨는 예로부터 비료로 사용되어 왔으나 화학비료의 일반화와 수인성전염병 및 기생충 감염 등 위생적 문제 때문에 현재 그 사용이 제한되고 있으며 도시화로 인하여 분뇨의 수거지역이 그 사용지역과 밀어 이를 위생적으로 처리하기 위해 많은 비용이 소요된다. 이러한 분뇨를 적당한 수분조절제 혹은 탄소원을 혼합하여 퇴비로 만들어 토양개량제로 사용하는 방법을 확립하기 위해 본 연구에서는 실험실 규모의 퇴비제조장치를 만들어 분뇨-왕겨 혼합물의 퇴비화 최적조건을 검토하였다. 분뇨-왕겨 혼합물을 채운 퇴비제조장치를 6$0^{\circ}C$ water bath에 장치하고 수분함량, 탄소원의 양, 통기량을 변화시키면서 발생하는 $CO_2$, NH$_3$의 량을 측정하여 퇴비화속도를 측정하였다.

• The Microorganisms and Industry
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• v.18 no.3
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• pp.63-68
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• 1992

방선균에서 항생물질을 발효 생산하기 위해서는 이와 관련된 방선균의 생리학적 및 생화학적 특성을 고찰해 볼 필요가 있다. 우선, 항생물질은 방선균의 2차 대사산물로써 이의 생산은 미생물의 성장과는 거의 연계되어 있지 않다. 즉, 방선균의 발효 과정을 살펴보면, 일반적으로 균체가 성장하는 증식 단계(trophophase)와 항생물질이 생산되는 발효 단계(idiophase)로 구분할 수 있다(2). 다시 말해서, 항생물질과 같은 2차 대사산물은 균체의 성장이 어느 정도 완료되어진 이후에 생합성되어지기 시작하며, 이는 방선균의 생활 주기상의 분화과정과도 밀접한 관계를 갖고 있는 것으로 알려져 있다. 또 하나의 특징은 한 종류의 방선균으로부터 유사한 화학적 골격을 지닌 여러 종의 항생물질들이 동시에 생산되어지는 경우가 많으며, 외부 환경에 따라 그 생산량이 크게 영향을 받는다는 사실이다. 따라서 방선균에서 목적하는 항생물질만을 과량생산하기 위해서는 배지의 조성을 비롯하여 pH, 발효온도, 통기, 점도 등 여러가지 발효 조건들을 잘 조절해 주어야 한다. 이러한 관점에서 방선균을 이용한 항생물질 발효에 있어서 그 생산량을 증대시키기 위해 고려해 주어야 할 사항들을 고찰해 보기로 한다.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1995.04a
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• pp.59-59
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• 1995

후박의 주성분인 magnolol과 honokiol을 분리, 치주병인균 (혐기성그람음성균: Porphyromonas gingivalis 381, W50, A741-27, Prevotella intemedia 25611, 9336, G8-9K-3, 통기성그람음성균: Actinobacillus actinomycetemcomitans)에 대한 항균력을 조사하고 교원질 분해 활성, 섬유아세포재생능, 치은상피세포재생능, 치주인대세포재생능, cytokine생산 억제력시험을 하여 치주조직재생능을 관찰하였다. 후박과 대추의 안전성을 확인하기 위하여 일반임상증상, 체중측정, 피부반응을 관찰하였다. 아울러 이들 약물을 주성분으로 한 제제의 품질평가를 위하여 활성성분의 분리법 및 주성분인 magnolol과 honokiol을 지표로하여 HPLC 분석조건을 검토하였다.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1994.11a
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• pp.37-42
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• 1994

소각로, 각종 산업시설 및 IGCC, PBFC등의 고온 고압 발전에서 배출되는 고온연소가스 중에 포함된 먼지를 제거할 목적으로 세라믹 고온가스 필터가 전세계적으로 개발중에 있다. (1,2) 성능이 우수한 세라믹 가스여과체의 필수조건으로써 \circled1높은 포집효율, 낮은 통기성, \circled2높은 기계적 강도 및 내부식성 등을 들 수 있다. 현재 국내.외에서 상용화되거나, 연구, 개발중인 세라믹 가스필터 재료의 조성으로써, \circled1단일 산화물계, \circled2산화물-산화물 복합계, \circled3산화물-비산화물계, \circled4비산화물계 등으로 분류할수 있다. (표1 참조)

• Journal of Life Science
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• v.18 no.10
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• pp.1410-1414
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• 2008

This study was carried out to develop a vinegar by an onion juice. Onions are considered to be a promising source of the vinegar because these are rich in sugars, amino acids and various nutrients. An Acetobacter for an acetic acid fermentation was isolated and used from vinegars produced by industrial goods or from matured Kimchi. When supplemented with 2-8% ethanol into an onionic juice medium, the highest production of the acetic acid was observed at 9 days by addition of 4% ethanol. Optimum temperature and aeration for acetic acid production were exhibited at $30^{\circ}C$ and 200 rpm, respectively. A flask containing larger air-contact surface region for fermentation was produced the more acetic acid than that of a test tube. Taken all these together, an optimum condition for the acetic acid fermentation was over 9 days at $30^{\circ}C$, 200 rpm with 5% alcohol and 2% initial acidity. When fermented by the upper condition, the final product contains 5.2% total acidity and less than 1% ethanol. These are suitable for conditions of fruit vinegar notified by the Ministry of Commerce, Industry and Energy.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.461-467
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• 1998

Two hundred grams of fresh jujubes at whitish green maturity was packaged in the film bags of different gas permeabilities and stored at 0 and $5^{\circ}C$. Through the storage package atmosphere and jujube quality were monitored. Package of $30\;{\mu}m\;CPP$ film resulted in anaerobic conditions of $O_2$ content below 1% and $CO_2$ content above 15%, and caused off-flavor at both temperatures within 4 weeks. Package of $60\;{\mu}m\;LDPE$ film also showed potential risk of anaerobic condition development within 5 weeks, because of high $CO_2$ and/or low $O_2$ concentration at 0 and $5^{\circ}C$. Microperforated film packages could preserve quality of jujubes for 10 and 7 weeks at 0 and $5^{\circ}C$, respectively, which were significantly longer than shelf lives for perforated air pack and hermetically sealed packages.

• Food Science and Preservation
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• v.14 no.1
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• pp.18-23
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• 2007

This study investigated the effectsof whiteness and packing conditions on the quality characteristics of milled rice during storage at $25^{\circ}C$. Three kinds of packing materials (kraft paper sealed polyethylene and perforated polyethylene) were used to pack milled rice of different whiteness grades (36, 38, 40 and 42). The moisture content and weight of milled rice packed in kraft paper dropped very rapidly compared to values from milled rice packed in polyethylene because of high gas exchange through the paper. On the other hand, the increase in fat acidity of milled rice packed in kraft paper was less than that of milled rice packed in polyethylene because the moisture content of paper-packed rice fell rapidly. The overall quality of cooked rice rose with whiteness, and dropped with extended storage. The overall eating quality of milled rice paced in perforated polyethylene was bestwhen rice was prepared for the table after 8 weeks of storage.

• KSBB Journal
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• v.10 no.4
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• pp.441-448
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• 1995

Optimized fermentation medium and cultural conditions for the production or exopolysaccharide KS-1 with Bacillus polymyxa KS-1 was following as; 30g g1ucose, 2.59g yeast extract, $2.5g KH_2PO_4, 0.5g NaCl, 0.3g MgSO_4.7H_20, 0.1g CaC0_3 0.05g, FeSO_4.7H_2O, and 0.05g MnS0_4 . 4H_20in 1 liter distilled water. The exopolysaccharide production was influenced by the by the temperature and pH, the optimal conditions for the production of exopolysaccharide KS-1 seemed to be $30^{\circ}C$ and pH 7.0, respectively. About $10.3g/\ell$ of maximum exopolysaccharide was obtained al the initial pH 7.0, $30^{\circ}C$, 2vvm of aeration rate and 400 rpm of impeller speed in a jar fermentor.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.31-36
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• 2000

180g of fermented soy paste and 150g of red pepper paste were packaged in glass jars of 232 mL with different conditions of active packaging and then stored at $13^{\circ}C$ for about 170 and 128 days, respectively. During the storage, package atmosphere, surface color, pH, acidity and microbial flora were monitored to see the effect of packaging conditions. Test packaging conditions include package equipped with $Ca(OH)_2\;as\;CO_2$ absorber, package with pinhole and closed control one. Closed control packages of soypaste and red pepper paste showed the increased $CO_2$ partial pressure, the decreased $O_2$ partial pressure and the constant $N_2$ partial pressure to produce high pressure buildup with storage. The paste packages with $Ca(OH)_2$ maintained relatively low $CO_2$ partial pressure and thus the package pressure close to normal atmospheric pressure for initial storage period of 70 days. The packages with air pinhole channel had the partial pressures of $O_2\;and\;N_2$ decreased with storage time, while $CO_2$ partial pressure first increased to a maximum and then slowly decreased thereafter Without any pressure increase the packages with pinhole gave the lowest quality changes possibly due to the effect of package atmosphere, but it had problem of mold contamination and growth for soy paste after 120 days. There were no difference in microbial flora between the packages after about 70 day storage.