• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.1-6
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• 1999

The strain isolated for making chungkuk-jang was Bacillus subtilis which formed sport with 98% ratio. Logarithmical culture was inoculated(1,000 CF/g) to the steamed soybeans and at th optimum fer-mentation conditions(4$0^{\circ}C$, RH 90%) fermentation progressed very rapidly and synchronously. Fermen-tation time was 24 hours on the optimum fermentation conditions. During activated fermentation chun-gkuk-jang's aroma and flavor created. After finishing the fermentation the spore forming ratio was 95% and replenishment was not occured easily during aging at the below 5$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.255-260
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• 2005

To make Chungkuk-jang with enhanced fibrinolytic and immunostimulating activities, 220 strains isolated from Chungkuk-jangs were tested, and 13 Bacillus strains with excellent proteolytic and polysaccharide-producing activities were selected and tested for their fibrinolytic and immunostimulating activities using fibrin plate method and RAW 264.7 cell line, respectively. To assess macrophage activation, contents of cytokines such as tumor necrosis factor ($TNF-{\alpha}$) and $interleukin-1{\alpha}$ and nitric oxide were measured. Three strains showing highest fibrinolytic and immunostimulating activities were identified as Bacillus licheniformis (CHKJ 1249, 1326) and Bacillus subtilis (CHKJ 1339).

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.304-309
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• 2007

Soybean is useful source of protein, especially in Asia. But soybean needs heat inactivation or fermentation process before consumption, since it contains the toxic lectin and various protease inhibitors. Therefore, production of soybean boiling-waste liquor (SBWL) as a byproduct is inevitable. In this study, the chemical composition of SBWL and the optimization of culture conditions for Bacillus pumilus JB-1, a selected strain for functional chungkuk-jang fermentation, using SBWL were investigated. The SBWL contains 88% water, 9.5% free sugar, 1.6% crude protein, 0.3% crude fat, 0.1% crude fiber and 2.1% ash, respectively. The contents of total polyphenol, total flavonoids and free amino acid in SBWL were 55%, 76%, and 30% of those of raw soybean, respectively. Culture conditions for B. pumilus JB-1 in SBWL were optimized. The 1/10-diluted, 0.1 % of $(NH_4)_2SO_4$ added SBWL without pH adjustment and carbon source addition was cultured at $37^{\circ}C$ for 48 h with agitation (120 rpm). The 0.5% of inoculation was enough. The large scale fermentation in 5-L jar fermentor showed that the SBWL is a good resource for production of chungkuk-jang starter and functional ingredients.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.115-116
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• 2008

This paper discusses local reactive power control method of substation which has FACTS controller(STATCOM) and other reactive power controllers. Not only The relation between entral control and local control method was discussed, but also local STATCOM control methd was done. With this results, revised coordinative control method which can implement system voltage sensitivity characteristics of each control devices. Also, this method can give proper solution for system status which requires momentary reactive reserve. This method is expected to be applied to control multiple substation reactive power devices which is combined with SCADA system.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.106-114
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• 2014

Folic acid, one of the B group of vitamins, is an essential substance for maintaining the functions of the nervous system, and is also known to decrease the level of homocysteine in plasma. Homocysteine influences the lowering of the cognitive function in humans, and especially in elderly people. In order to determine the strains with a strong capacity to produce folic acid, 190 bacteria were isolated from various kinds of jeotgal and chungkuk-jang. In our test experiment, JA71 was found to contain $9.03{\mu}g/mL$ of folic acid after 24 h of incubation in an MRS broth. This showed that JA71 has the highest folic acid production ability compared to the other lactic acid bacteria that were isolated. JA71 was identified as Lactobacillus plantarum by the result of API carbohydrate fermentation pattern and 16s rDNA sequence. JA71 was investigated for its physiological characteristics. The optimum growth temperature of JA71 was $37^{\circ}C$, and the cultures took 12 h to reach pH 4.4. JA71 proved more sensitive to bacitracin when compared with fifteen different antibiotics, and showed most resistance to neomycin and vancomycin. Moreover, it was comparatively tolerant of bile juice and acid, and displayed resistance to Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus with restraint rates of 60.4%, 96.7%, and 76.2%, respectively. These results demonstrate that JA71 could be an excellent strain for application to functional products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.3
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• pp.800-806
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• 2008

The strain HK-12 was enriched and isolated from naturally fermented soybean for the production of fibrinolytic enzyme and the proteome of this enzyme induced during the incubation period was analyzed. The activity of fibrinolytic enzyme derived from supernatants of the HK-12 culture was performed by fibrin plate method for solid fibrinolytic activity. As the result, the fibrinolytic activity of HK-12 grown on the nutrient agar media was about 2.3 times greater than that of plasmin used as standard. The purified enzyme was prepared by a series of purification process including ammonium sulfate precipitation, DEAE-cellulose, Sephadex chromatography. The molecular weight of the enzyme was determined to approximately 23kDa with SDS-PAGE. In order to examine which strain HK-12 proteins increased or decreased during the incubation period, 2-DE analysis was performed. Protein spot #1 significantly expressed on the 2-DE gel of bacteria cultivated for 36-hrs was analysed. As the result of protein sequence analysis using MALDI-TOF MS, one protein was identified as serine protein kinase (PrkA).