• Korean Journal of Ecology and Environment
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• v.47 no.spc
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• pp.39-47
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• 2014

Sponge in Lake Baikal is an unique organism. Microorganisms in sponges are assumed as precious resources for bioactive materials. For understanding the bacterial community in Baikalian sponges by cultivation, 92 strains of bacteria were isolated from lake water and 2 species of sponges, Baikalospongia sp. and Lubomirskia sp., Thirty five bacterial strains are isolated from ambient water near the sponge, 27 bacterial strains from Baikalospongia sp., 30 bacterial strains from Lubomirskia sp.. As a result, 78.3% and 57.6% of isolated bacterial strains has amylase and protease activity respectively, while strains with cellulose and lipase activities were 38.0% and 34.8%. By 16S rRNA sequence analysis of selected strains, 13 strains which were isolated from Baikalospongia sp. were belong to Pseudomonas spp.. Whereas, 14 strains which were isolated from Lubomirskia sp. were Pseudomonas spp., Buttiauxella agrestis, Pseudomonas fluorescens, Yersinia ruckeri, Bacillus spp., Paenibacillus spp., Bacillus thuringiensis, Bacillus simplex, Brevibacterium spp., Acinetobacter lwoffii. In culture media, Pseudomonas spp. dominance was supposed that according to allelophathy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.68-77
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• 1971

Ninty four strains of lysine producing micro-organisms in culture broth during fermentation have been isolated from soil and other sources. From the comparison of the amounts of lysine produced, 6 strains have been selected as the potentially useful strains, and identified tentatively as Micrococcus sp. (S-16-4), Corynebactcrium sp. (S-27-12, S-281-3, CBY-4) and Brevibacterium sp. (M-6-71, F-629-2), respectively. From the further studies with Corynebacterium sp., S-27-12, its maximum yield was found to be 4mg lysine/ml of synthetic medium, consist of glucose(7.5%), urea(0.6%), $KH_2PO_4(0.2%)$, $Na_2HPO_4(0.05%)$, $MgSO_4{\cdot}7H_2O(0.03%)$, $MnSO_4{\cdot}4H_2O(0.001%)$ and $FeSO_4{\cdot}7H_2O(0.0005%)$ at pH 7.2 and $30^{\circ}C$ after 4 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.885-891
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• 1996

Various problems in fermented fish products have been a major obstacle to manufacture the product in large scale, which is mainly concerned with the food safety. In this review, salt-fermented anchovy was selected to elucidate the characteristics of microorganisms involved in fermentation; thereby, it is suggested for research areas to achieve the quality improvement of tile product. Different microorganisms were involved in fermentation of anchovy. Dominant species were reported to be Bacillus sp., Pseudomonas sp., and Micrococcus sp., other microorganisms were Vibro sp., Clostridim sp., Serratia sp., Achromobacter sp., Streptococcus sp., Breuibacterium sp., Halobacterium sp., Flavobacterium sp., Corynebacterium sp., Acinetobacter sp., Sarcina sp., Staphylococcus sp., Torulopsis sp., and Saccharomyces sp. To standardize the quality of fermented fish products, screening and isolation of promising microorganisms should be carried out to develop different types of products; at the same time, proper sanitation control should be employed to keep the commercial value of the product by prolonging the shelf life.

• Korean Journal of Microbiology
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• v.11 no.2
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• pp.59-62
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• 1973

Bacterium strain, K-173-10, which was isolated from waste soil of Korean brewing factories, could grow on acetate as the sole carbone source and accumulate a considerable amount of L-glutamic acid (24g/l) in the liguid culture medium. This strain was named by Brevibacterium ammoniagenes sp. by the standard method of taxonomy procedures given in the Manual of Microbiogical Methods.

• Microbiology and Biotechnology Letters
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• v.2 no.3
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• pp.141-147
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• 1974

The cultural conditions for L-glutamate production were investigated using Brevibacterium flavum nov. sp. D2209B, the most productive strain among 5 strains reported in preceeding paper. A temperature of 3$0^{\circ}C$ and a medium volume of 30 ml per 500-flask were selected as standard culture conditions. And the following results were obtained. 1. When the concentration of acetate in the medium was below 30 g per litre, the maximum amount of L-glutamate was accumulated. 2. KH$_2$PO$_4$, MgSO$_4$, FeCI$_3$ and MnCI$_2$ were required for the L-glutamate poduction, but the concentration of those inorganic salts little effected. 3. Signifcant amount of L-glutamate was accutnulated in the limited biotin concentration less than 0.3 ug per litre. 4. The addition of malic acid or succinic acid enhanced the accumulation. 5. The L-glutamate accumulation was related to the incubation time of seed; the amount of L-glutamate accumulated was maximum by inoculating 16-20 hour incubated seed. 6. In the medium containing sufficient amount of biotin for growth, L-glutamate accumulation was stimulated by the addition of penicillin at appropreate time during incubation.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.96.3-96
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• 1978

Biotin 요구성 glutamic acid 생산능을 가진 Br-evibacterium sp.의 isoleucine 영양요구성 변이주가 다량의 L-leucine을 생성함을 발견하였다. 본균주에 관한 탄소원, 질소원, 무기염, vitamin, amino acid 등의 영양물질과 온도, 공기주입량, pH등에 관한 실험으로 다음과 같은 결과를 얻었다. 본균주는 탄소원, 질소원으로서 10% glucose와 4% $(NH_4)_2SO_4를$ 공합하여 $30^{\circ}C,$ 88시간 배양시킨 결과, 액중에 21 mg/ml의 L-leucine이 축적되었다. Fe$^{2+}$와 $Mn^{2+}$의 동시첨가는 L-leucine생성에 효과적이었으며 thiamine 역시 L-leucine 생성에 효과적이었다. 30ι jar fermentor 에서 폐당밀을 주원료로 한 실험결과, 폐당밀, $(NH_4)/SO_4,$ $KH_2PO_4,$ $MgSO_4ㆍ7H_2O로$ 구성된 액체배지에서 $30^{\circ}C,$ 36시간 배양시킨 것이, 27mg/ml의 L-leucine이 축적되었으며 이때의 대당수율은 16%이었다.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.123-133
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• 1972

Over 90 of lysine producing auxotrophs were obtained from Corynebacterium sp. S-27-12, Brevibacterium flavum ATCC 15168 and Micrococcus glutamicus ATCC 13032 by UV light, $Co^{60}$ irradiation and N-methyl-N'-nitro-N-nitrosoguanidine treatment. One of the mutant, Brev. flavum U46-N59, was identified as a leucine auxotroph and accumulated lysine during flask (500 ml) cultivation (180 strokes/min.) up to 21.6 mg per ml of broth at pH 7.5 and $28^{\circ}C$ after 4 days. The medium consisted of glucose, 100; urea, 10; corn steep liquor, 40; $KH_2PO_4,\;2;\;K_2HPO_4,\;0.5;\; MgSO_4.\;7H_2O,\;0.4;\;antifoam\;S-57,\;1g;\;Fe_2(SO_4)_3.XH-2O,\;10;\; MnCl_2,\;4H_2O,\;10mg;\;biotin,\;30;\;thiamine-HCl,\;100{\mu}g$in 1l of distilled water, and 40 U/ml of penicillin was added after 36 hrs fermentation.

• Korean Journal of Microbiology
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• v.48 no.1
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• pp.16-21
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• 2012

Since many pesticides cause various health and environmental problems, alternative measures to replace them are needed, and the bacteria producing the antifungal substances can be one of them. In this study, several rhizobacteria were isolated and their antifungal activities against some important plant pathogenic fungi were examined. Pseudomonas otitidis TK1 and Paenibacillus peoriae RhAn32 inhibited the growth of Fusarium oxysporum f. sp. niveum and F. oxysporum f. sp. lycopersici by 49.8% and 45.6%, and 45.1% and 48.3%, respectively compared to those of the control. P. peoriae RhAn32 also decreased the growth of F. oxysporum f. sp. raphani by 37.5%. This growth inhibition might be due to the production of antifungal substances, such as siderophore, hydrogen cyanide and chitinase, which were produced by these rhizobacteria. P. otitidis TK1 also produced plant growth hormones indole acetic acid and indole butyric acid at $293.41{\mu}g/mg$ protein and $418.53{\mu}g/mg$ protein, respectively. When P. otitidis TK1 and B. cereus TK2 were inoculated together with F. oxysporum f. sp. lycopersici to the 4 weeks grown tomato seedlings and incubated additional 8 weeks, the stem lengths of tomato increased up to 45.7% and 55.3% and root lengths were raised to 64.9% and 60.8%, respectively than those of the control group. The wet weights increased by 118% and 182%, respectively compared to the control group.

• Journal of Microbiology and Biotechnology
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• v.23 no.9
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• pp.1212-1220
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• 2013

Because the cholesterol oxidase from Brevibacterium sp. M201008 was not as stable as the free enzyme form, it had been covalently immobilized onto chemically modified Sepharose particles via N-ethyl-N'-3-dimethylaminopropyl carbodiimide. The optimum immobilization conditions were determined, and the immobilized enzyme activity obtained was 12.01 U/g Sepharose-ethylenediamine. The immobilization of the enzyme was characterized by Fourier transform infrared spectroscopy. The immobilized enzyme exhibited the maximal activity at $35^{\circ}C$ and pH 7.5, which was unchanged compared with the free form. After being repeatedly used 20 times, the immobilized enzyme retained more than 40.43% of its original activity. The immobilized enzyme showed better operational stability, including wider thermal and pH ranges, and retained 62.87% activity after 20 days of storage at $4^{\circ}C$, which was longer than the free enzyme.