• Korean Chemical Engineering Research
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• v.51 no.6
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• pp.709-715
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• 2013

The waste from beer fermentation broth (WBFB) has been found an excellent and inexpensive resource for bioethanol production. We tried to evaluate the saccharification and fermentation capabilities of WBFB to confirm its effectiveness for bioethanol production. The saccharification potentials of the WBFB were evaluated at various temperatures (30, 40, 50, 60 and $70^{\circ}C$). It was found that the saccharification capabilities increased with temperature and highest reached maximum at $60^{\circ}C$ and $70^{\circ}C$ after 4h. Ethanol production from a mixture of WBFB and chemically defined media (CDM) without addition of any microbial species confirmed the fermentation capabilities of WBFB. Simultaneous saccharification and fermentation were performed using WBFB, starch solution and CDM as culturing media. The maximum yield of bioethanol production was obtained at $30^{\circ}C$. The saccharifying enzymes and the yeast cells present in WBFB were essential factors for the production of bioethanol from WBFB without any additional enzymes or microbial cells.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.533-538
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• 1990

In polysaccharide fermentation with Aureobasidium pullulans, the aeration effects on the production of polysaccharide and the rheological properties of fermentation broth were studied. The increase of the aeration rates from 0.5 to 2.0vvm at 500 rpm yielded the maximum specific production rate of polysaccharide from 0.046 to $0.093 (hr^{-1})$, and the maximum specific growth rate of cells from 0.168 to $0.192 (hr^{-1})$. The viscosity behavior of fermentation broths at the different aeration rates followed the power-law ${\tau}= K({\gamma})^n$. The viscosity attributed by cells was about 10% of the total viscosity of fermentation broth and most of viscosity was attributed by the polysaccharide produced. The relationship between power-law parameters and the concentration of polysaccharide generally satisfied the etㄴrations with the regression coefficient greater than 0.980, $lnK(t)= ln({\tau})_o-n(t)\;ln({\gamma})_o\;and\;K(t)=A P(t)^B$.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.77-83
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• 2009

This study was conducted to investigate the effect of the fermentation broth of fruits and vegetables and various kinds of lactobacillus containing in the broth on anti-microbial activity, anti-acidity, its organic acid concentrations and deorderization. In addition, the quality of eggs laid from the hens supplemented with the fermentation broth was determined. The fermentation broth contained over 8 kinds of lactobacillus and other microbes. Lactobacillus (L.) hilgardii, L. reuteri, L. nagelii, L. plantarum, and Zygosaccharomyces bisporus were survived especially in pH 2.0 among them. The concentrations of acetic acid and lactic acid in the broth were higher than minimum inhibitory concentration values (MIC) to Escherichia (E.) coli and Salmonella sp. Overall the broth contained sufficient organic acid to inhibit the growth of E. coli and Salmonella sp. In addition, L. nagelii and L. plantarum had the greatest anti-microbial activity against E. coli, Salmonella (S.) typhimurium, Staphylococcus aureus and S. gallinarium among lactobacillus in the broth. The broth had greater anti-microbial activity than individual lactobacillus. The fermentation broth had deodorization capacity of ammonia and hydrogen sulfate and the 50% of their concentrations were removed after 30 min treatment. Egg production rates, egg weight, and feed efficiency were increased in eggs laid from hens that supplemented with 0.1 % fermented broth compared to the control. The supplementation also increased the thickness and strength of egg shell to reduce broken eggs and decreased cholesterol levels in egg yolk. In conclusion, the fermentation broth of fruits and vegetables can be a natural alternative supplementation of feed in laying hens.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.277-282
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• 1989

Xanthan gum is a biopolymer produced by Xanthomonas campestris. In xanthan gum fermentation, the fermentation broth changes to highly viscous non-Newtonian fluid as xanthan gum concentration increases. Maximum xanthan gum concentration is limited by high viscosity of the broth since mass transfers of nutrient and oxygen are inhibited. Int this study the mass transfer effects were investigated in batch and fed-batch fermentations at various agitation speeds and by separate oxygen transfer experiments. Xanthan gum production rate was observed to be largely dependent on oxygen transfer coefficient; while cell growth rate was not affected highly by this factor.

• Journal of Microbiology and Biotechnology
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• v.1 no.1
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• pp.70-74
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• 1991

The rheological properties of rifamycin B fermentation broth using Nocardia mediterranei were characterized in concomitance with the chemical changes of the fermentation broth. The data were interpreted with various rheological models. As results, it was found that the rheological behaviour at the early growth phases of the culture was the Newtonian fluid, but it was changed to the non-Newtonian fluid (Casson plastic behaviour) at the later phases of the culture. Rheological parameters viz., apparent viscosity ($\mu_a$), yield shear stress ($\tau_o$), and Casson constant ($K_c$) were changed through the fermentation where cell concentrations were changed and mycelia were greatly branched. Those results indicated that cell concentration and cell morphology played important roles to determine the rheological characters.

• Microbiology and Biotechnology Letters
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• v.20 no.2
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• pp.203-206
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• 1992

Conditions of fermentation for the production of demethyltetracycline were examined using the mutant, which was obtained through the cell fusion of demeclocycline producing strains, The optimum temperature and the initial pH of broth for demethyltetracycline fermentation were $25^{\circ}C$ and 6.7, respectively. Unlike any other cases, the control of pH with alkali solution during the fermentation process affected the productivity. As a general rule, the larger the inoculum size the higher the early consumption of sugar and the viscosity of broth, which means that fermentation proceeds more rapidly as the inoculum size is increased. The highest productivity was shown when the inoculum size was 5% (v/v), and the phase of seed also influenced the fermentation. Among the parameters of pre-culture thus examined, pH was the most important factor.

• Food Industry And Nutrition
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• v.21 no.2
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• pp.36-39
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• 2016

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• KSBB Journal
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• v.20 no.3
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• pp.142-148
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• 2005

Succinic acid is an important material in industries producing biodegradable polymers, food and pharmaceutical products, and green solvents. Furthermore, succinate fermentation is a novel process due to the fixation of $CO_2$ into succinate during fermentation. However, the impurities in fermentation broth make the separation process of succinic acid be difficult. Reactive extraction has been proposed to be an effective primary separation step of succinic acid from dilute fermentation broth. This article presents the principles of reactive extraction along with the characteristics of tertiary amino extractants. A brief overview on the current research on reactive extraction of succinic acid is presented. Finally, for the succinic acid separation, reactive extraction as a primary step is suggested in the whole downstream process for succinic acid from fermentation broth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.