• Food Science and Preservation
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• v.18 no.1
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• pp.46-52
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• 2011

Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level: $10^{\circ}$ Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at $29{\pm}1^{\circ}C$ for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.264-270
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• 2012

The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.649-654
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• 1989

The color distribution of fish sauces was studied by using the change in log absorbance per 100nm as a parameter of color tone. A linear relationship was found between the logarithm of absorbance (log A) and wavelength at 450 nm to 650 nm in the color of fish sauces. Change in log A per 100nm $({\Delta}A)$ in the color of the fish sauce products was in the range of 0.55 to 0.59. Absorbance at 450 nm (A 450) of the fish sauce treated with soy sauce koji was high in comparison with A 450 of the fish sauce treated by pronase and control. The color of fish sauces treated with soy sauce koji was dark reddish orange, and was similar to the color of soy sauce. A 450 of every fish sauce increased with the progress of fermentation but ${\Delta}A$of the fish sauces slightly increased at the beginning of fermentation and then decreased at the end of fermentation. In the results of sensory evaluation for the flavor of fish sauce products, the fish sauce product treated with soy sauce koji that 20% salt was added at the first stage was the molt desirable in the strength of flavor, tastefulness and after taste, and the fish sauce was also the best in acceptability.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.428-433
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• 1993

A strain that inhibited the growth of Pellicularia sasakii was isolated from the soil and identified as Pseudomonas aeruginosa 3120. A dark brownish antibiotic, MRL3120 isolated and purified from the culture broth of P. aeruginosa 3120 was soluble in ethylacetate, chloroform and methanol, and it was active against gram-positive and negative bacteria as well as fungi. The structure of MRL3120 was identified as a chelate compound consisting of two N-methyl-N-thioformyl-hydroxylamine and a copper ion by the analysis of UV, IR, and EI-MS spectra and other physico-chemical properties and supposed to have a structure of fluopsin C related compound. Addition of $CuSO_4$ into the fermentation medium containing soybean meal increased antifungal activity but no activity was found in the presence of EDTA (0.1%, v/v). However antibiotic MRL3120 was not produced in the fermentation medium containing soytone instead of soybean meal but it was rapidly produced by the addition of $CuSO_4$.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.44-49
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• 2004

Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at $20^{\circ}C$. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.

• Microbiology and Biotechnology Letters
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• v.21 no.4
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• pp.329-335
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• 1993

Ascorbate oxidase activity in various cucumber tissue extracts was highest in young fruit peeling. Cucumber callus was induced from young fruit peeling and callus cell lines were selected for more than 7 months, which porduced high levels of ascorbate oxidase and had a high growth rate. Induction of callus was optimized with Linsmaier-Skoog(LS) medium at 25$^{\circ}C$ in dark phase. Ascorbate oxidase activity reached a maximum at 5 days after transfer to LS basal liquid-medium ant then declined. The enzyme activity in callus cells was stimulated by addition of 10${\mu}$M $CuSO_4$ in the early logarithmic phase of growth. And also, adding 10${\mu}$M $CuSO_4$ at 3rd day 7th day of culture period, ascorbate oxidase activity in callus cells was maintained to high level. Maximum yield of ascorbate oxidase was found at the 25th day by flask shaking culture, but three-fold of ascorbate oxidase activity was obtained at the 16th day by jar fermentation.

• Journal of the Korea Fashion and Costume Design Association
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• v.6 no.1
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• pp.34-45
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• 2004

The purpose of the study was to investigate weaving, traditional dyeing, fiber material, pattern how carpet developing according to Turkey area for using the data that can rear to the export strategic industry for carpet production and development that is correct in culture. The result are followed: 1) Life of the age was expressed in color and pattern using according to geographical environment, climate, lifestyle, religion etc. 2) In the case of weaving, there is Kilim, Soumak that appears only weft on the surface as plane weaving without knot and carpet of knotted pile weaving and knot of carpet is duplex knot difference with carpet of the other country. 3) In the case of textile material, there is use most wool fiber that can get easily from breeded sheep by nomads. 4) In the case of dyeing, did the local traditional color to use dye extracting in dyeing material that can get easily in the area. Red that can extract in madder that can get easily in which area of Turkey, dark navy blue of indigo dye that indigo plant fermentation and cream beige that is wool's natural color were exposed representative traditional color of Turkey carpet. 5) Pattern was advanced uniquely as culture of the area; weaving person's sensitivity and desire are reflected through centuries. Amulet, riches ＆ honors, fecundity and happiness appeared most pattern in any area.

• Journal of Korean Society of Water and Wastewater
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• v.24 no.6
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• pp.703-712
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• 2010

This study performed to extract operation factors of major organic wastes, which were food wastes and waste activated sludge generated in industries in order to use them as a substrate for bio-H2 production. According to the results of experimental analysis for hydrogen production capacity by various organic concentrations, the hydrogen production yield was the highest at 80 g/L, and the efficiency was improved by the pretreatment of waste activated sludge (acid treatment, alkali treatment). Hydrogen production efficiency was improved by mixing food wastes and waste activated sludge if waste activated sludge was below than 30%, however, it was decreased when it was more than 50%. The impacts of heavy metals on the hydrogen production shows that the inhibition level depends on the concentration of Cr, Zn, and Cu, Fe was able to enhance the hydrogen production.

• KSBB Journal
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• v.18 no.1
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• pp.51-54
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• 2003

The objective of this study was to optimize culture conditions and to produce hydrogen and organic compounds using microalga Chlamydomonas reinhardtii. First of all, C. reinhardtii UTEX 90 was chosen from the three kinds of strains in terms of their hydrogen and organic compound productivity. The optimum $\textrm{CO}_2$ concentration range of C. reinhardtii UTEX 90 was 1to 3%. We tested two medium, which are popular in this microalga culture; Brostol's medium and TAP medium (8). The cell growth in TAP medium was found to be higher than a Brostol's medium. Optimum culture with 3% of $\textrm{CO}_2$ in TAP medium produced the most hydrogen ($0.5\mu$ mol/ mg DCW), though Bristol's medium produced twice as much total organics.

• KSBB Journal
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• v.20 no.6
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• pp.401-407
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• 2005

Optimum culture conditions and medium composition for hydrogen production by Clostridium beijerinckii KCTC 1785 were investigated. Initial pH and temperature for growth were 7.0 and $35^{\circ}C$, respectively. Agitation accelerated the hydrogen production. Although C. beijerinckii KCTC 1785 could grow up to 6%(w/v) glucose in the medium, the optimum glucose concentration for hydrogen production was 4% and hydrogen content in the biogas was 37%(v/v). However, the economical glucose concentration for hydrogen production was 1% regarding to the residual glucose which was not used in the medium. During hydrogen fermentation, acetic and butyric acid were produced simultaneously. High concentrations of acetic(>5,000 mg/L) or butyric(>3,000 mg/L) acid inhibited hydrogen production. When pH was maintained at 5.5 in the batch fermentation, 1,728 mL of hydrogen was produced from 0.5% glucose within 15 hr. $H_2$ yield was estimated to be 1.23 mol $H_2/mol$ glucose. It was found that yeast extract or tryptose in the medium was essential for hydrogen production.