• Journal of Environmental Health Sciences
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• v.21 no.4
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• pp.49-55
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• 1995

Dyes are released into the environment as industrial wasterwater. Dyes are considered to be a pollution problem because of the wide spread into environment with a variety of colors. Continuous biodegradation of reactive dyes such as Rifacion Red H-3EB, Rifazol Blue BT, Rifacion Yellow P4G and Rifacion Brown RT were demonstrated using multistage rotating disc contactor immobilized by Aspergillus sojae B-10. Aspergillus sojae B-10 was cultivated the optimal medium containing 2.0% glucose, 0.08% $NaNO_3$, 0.1% $KH_2PO_4$ and 0.5% $MgSO_4\cdot 7H_2O$, pH 5 at 32$\circ$C. Mycelium of Aspergillus sojae B-10 were guck to the rotating disc for 10 days until steady state. For continuous biodegradation of reactive dyes by using rotating disc contactor, it was most effective biodegradation in the medium containing 1,000 ppm each dyes at the medium feeding rate of 20 ml per hour. Under the conditions biodegradation of each dyes on 2, 4 and 6 days were 20~50%, 75% and 96%, respectively. Therefore, practical application of reactive dyes were carried out at the feeding rate of 20 ml/h as synthetic wasterwater containing 500 ppm of mixture reactive dyes. It was found the highest levels of 94% biodegradation during 20 days.

• Journal of Microbiology and Biotechnology
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• v.2 no.3
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• pp.215-219
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• 1992

Biodegradation of azo dyes such as Amaranth, Sudan III and Congo-Red by Aspergillus sojae B-10 was demonstrated using Aspergillus sojae B-10. Aspergillus sojae B-10 showed the greatest decolorization ability when it was cultivated in a nitrogen-limited medium containing, azo dyes(10 mg/l), 2.0% glucose, 0.06% sodium nitrate, 0.1% $KH_PO_4$, 0.5% MgSO_4$ㆍ$7H_2O$ at pH 5.0 and $37^\circ{C}$ for 5 days. Under optimal conditions, Amaranth started being decolorized within 24 hr and was almost complete after decolorization of 4 days incubation. Sudan III was completely decolorized after a cultivation of 5 days. However, Congo-Red was not completely decolorized until 5 days of cultivation.

• Journal of Environmental Health Sciences
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• v.21 no.4
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• pp.10-16
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• 1995

Dyes are released into the environment from industrial wasterwater. They are considered to be a pollution problem because of the wide spread into environment with a variety of colors. In order to biological treatment of industrial dyes waste water, biodegradation of reactive dyes such as Rifacion Red H-3EB, Rifazol Blue BT, Rifacion Yellow P-4G and Rifacion Brown RT were carried out decolorized by Aspergillus sojae B-10. Aspergillus sojae B-10 showed the almost completely biodegradation ability when it was cultivated in a 2.0% glucose, 0.06% sodium nitrite, 0.1% $KH_2PO_4$, 0.5% $MgSO_4\cdot 7H_2O$ containing each reactive dyes (500 ppm) under the optimal conditions of 32$\circ$C and pH 5. The mycelium of Aspergillus sojae B-10 was produced extracellular enzyme which has concerned responsible for dyes biodegradation. Under optimal conditions, reactive dyes started being decolorized within 24 hr and its was almost decolorized c ompletely after 5 days incubation. Rifazol blue RT was not completely decolorized until 5 days of cultivation. Rafacion Red BT, Rifasol blue BT and Rifacion yellow P-4G were completely decolorized after 5 days cultivation.

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.159-159
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• 2003

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.4
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• pp.309-312
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• 2004

Aspergillus sojae B-l0 was immobilized and used to treat model dye compounds. The model wastewater, containing 10 ppm of azo dyes such as Amaranth, Sudan III, and Congo Red, was treated with cells attached to a rotating disc contactor (RDC). Amaranth was decolorized more easily than were Sudan III and Congo Red. Decolorization of Amaranth began within a day, and the dye was completely decolorized within 5 days of incubation. Both Sudan III and Congo Red were almost completely decolorized after 5 days of incubation. Semicontinuous decolorization of azo by reusing attached mycelia resulted in almost complete decolorization in 20 days. This experiment indicated that decolorization was successfully conducted by removing azo dyes with Aspergillus sojae B-10.

• Food Science and Preservation
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• v.18 no.3
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• pp.397-406
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• 2011

To industrialize meju, four kinds of meju (Korean-style soybean koji) were made with humidity-controlled fermentation for 12 days at $28^{\circ}C$ after they were inoculated with selected strains such as Aspergillus otyzae (AO meju), Aspergillus sojae (AS meju), combined Aspergillus sojae and Bacillus subtilis (ASBS meju), and combined Aspergillus oryzae and Bacillus subtilis (AOBS meju) as starter microorganisms. The changes in the quality characteristics in the four kinds of meju were investigated during fermentation. Their enzyme activities were compared with those of the traditional meju that is made in Sunchang Folk Village according to the traditional method. In the meju that were inoculated with selective strains, the aerobic bacteria counts and mold counts exceeded 8 log cfu/g and 6 log cfu/g respectively, which were the highest fermentation values after 2 days. The aerobic bacteria counts were maintained from 2-day to the 12-day fermentation. The mold counts tended to decreased gradually after the 2-day fermentation. The amino-type nitrogen contents reached 430.5-577.5 mg%, which were the highest values after 2-day fermentation. The neutral protease activities of these mejus had the highest levels in the following order: traditional meju, $1,258.0{\pm}38.8$; AS meju, $1,238.3{\pm}38.6$; AO meju. $1,204.1{\pm}24.1$; ASBS meju, $1,040.6{\pm}10.6$; and AOBS meju, $1,033.5{\pm}11.2$ unit/g. The acidic protease activities of these meju had the highest levels in the following order: AO meju, $1,030.1{\pm}19.1$, traditional meju, $1,007.7{\pm}30.5$; AS meju, $990.9{\pm}25.0$; AOBS meju, $910.9{\pm}15.3$; and ASBS meju, $888.2{\pm}15.7$ unit/g.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.