• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.111-114
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• 2003

Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.

• KSBB Journal
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• v.17 no.6
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• pp.555-559
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• 2002

Three different strains of Aureobasidium pullulans were grown in batch cultures to compare their abilities of enzyme production. It was found that specific enzyme activity was the highest with strain ATCC 9348 and the enzyme production was closely coupled to growth. Studies on morphology during the growth of A. pullulans revealed that mycelia cells were dominant at the initial stages of growth. However, yeast-like cells and chlamydospores were dominant in the latter stages of batch culture. The pattern of morphological changes during the growth period was not affected by pH. However, it appears that the ratio of intra- to extracellular enzyme activity tended to increase with fermentation time irrespective of the pH employed, suggesting that the secretion efficiency of intracellular enzyme to broth likely depends on cell morphology Using molasses as a cheap source of sucrose, enzymatic production of fructo-oligosaccharides as a feed additive with A. pullulans cells could be achieved successfully at 55$\^{C}$ and pH 5.5.

• Mycobiology
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• v.31 no.3
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• pp.179-182
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• 2003

A total of 187 endophytic fungi were isolated from 11 plant species, which were collected from 11 locations in Korea. Their antifungal activities were screened in vivo by antifungal bioassays after they were cultured in potato dextrose broth and rice solid media. Antifungal activity against plant pathogenic fungi such as Magnaporthe grisea(rice blast), Corticium sasaki(rice sheath blight), Botrytis cinerea(tomato gray mold), Phytophthora infestans(tomato late blight), Puccinia recondita(wheat leaf rust), and Blumeria graminis f. sp. hordei(barley powdery mildew) was determined in vivo by observing the inhibition of plant disease development. Twenty(11.7%) endophytic fungi fermentation broths were able to control, by more than 90%, at least one of the six plant diseases tested. Among 187 liquid broths, the F0010 strain isolated from Abies holophylla had the most potent disease control activity; it showed control values of more than 90% against five plant diseases, except for tomato late blight. On the other hand, fourteen(7.5%) solid culture extracts exhibited potent disease control values of more than 90% against one of six plant diseases. The screening results of this study strongly suggested that metabolites of plant endophytic fungi could be good potential sources for screening programs of bioactive natural products.

• Microbiology and Biotechnology Letters
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• v.21 no.1
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• pp.41-46
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• 1993

A strain showing antibiotic activities against various bacteria and fungi was selected from approximately 2,000 microorganisms obtained from soil samples. This strain, designated as KH-431, was identified as a Clostridium sp. by its morphological, physiological and biochemical characteristics. The highest production of the antibiotics was achieved in a fermentation medium containing sorbitol, yeast extract, d-biotin and $CaCl_2$ The antibiotics were isolated from the culture broth by solvent extraction using ethyl acetate, silica gel column chromatography and recrystallization. Two kinds of antibiotics, KG-431A and KG-431B were obtained after the purification procedure, and only KG-431B was successful to recrystallize.

• KSBB Journal
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• v.8 no.4
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• pp.382-389
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• 1993

In order to elucidate the effect of acetate ion on the growth of Escherichia coli, flask and fermentor cultures were performed using M9 and LB media. Acetic acid was secreted at a higher rate under the conditions of high glucose concentration as well as of richer medium, i. e., LB broth. The pH in flask culture could not be controlled as i fermentor and pH decreased with the formation of acetic acid. The inhibition effect of acetic acid was pronounced at a lower pH, and the effective inhibitory concentrations of acetic acid were 2.0g/l for LB flask culture, 4.0g/l for M9 flask culture, and 8.0g/l for M9 fermentor culture. Dialysis flask culture was designed to slowly provide E coli cells with glucose. Solid LB agar was layered under LB liquid medium with the variation of agar concentration and solid volume, The increase in the solid portion in the total volume(agar＋liquid) resulted in the increase of the final cell concentration. This can be ascribed to the fact that the larger solid phase behaves like a larger reservoir for glucose and controls the growth of E. coli with a controlled rate.

• KSBB Journal
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• v.16 no.2
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• pp.128-132
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• 2001

Cyclodextrin glucanotransferase (EC 2.4.1.19 : 1,4-$alpha$-glucan 4-$alpha$-D-(1,4-glucano) transferase, cyclizing; CGTase) was recovered by starch adsorption. The adsorption and desorption of CGTase to starch was studied as a function of pH, temperature, and starch type. The optimal pH, temperature, and starch for adsorption were, 8.0, $4^{circ}C$, and 1% (w/v) corn starch, respectively, per 205 U/mL enzyme activity in the presence of 25% (w/v) ammonium sulfate. The maximum adsorption ratio was 95%. On the other hand, the optimal pH, temperature, and starch type for desorption were 8.0 (tris-buffer), $50^{circ}C$, and oxidized starch, respectively. The maximum desorption ratio was 98% by tris-buffer solution at pH 8.0. The efficiency of adsorption and desorption were affected slightly by the removal of cells from the fermentation broth.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.309-314
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• 1989

The cultural condition of Enterobacter agglomerans U-1, a polysaccharide producing soil bacterium, was examined. The optimal medium composition was that contains the following components per liter of distilled water; $sucrose(23.75\;g/L),\;peptone(2.06\;g/L),\;yeast\;extract(0.5\;g/L),\;KH_2PO_4(1.0\;g/L)$ and $MgSO_4{\cdot}7H_2O(1.0 g/L)$. The optimum temperature for polysaccharide production was $30^{\circ}C$, where 8.5 g/L of polysaccharide was produced. The apparent viscosity of fermentation broth after 3 days was 240 mPa.s. at $70sec^{-1}$. The product yield and specific productivity were 36% and 142.07 mg/g/h.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.941-947
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• 1998

We isolated seventy two lactic acid bacteria and two hundred yeast from traditional Andong sikhe. Microorganisms were isolate from 4 kinds of traditional Andong sikhe. The optimum temperature and pH for growth of sikhe yeast, No. SCS 5, was $30^{\circ}C$ and 4.5, respectively. SCS 5 produced $CO_2$ gas and 1.5% of alcohol in malt extract broth. SCS 5 was identified as S. cersvisiae from the observation of shape of vegetative reproduction, morphological and cultural chararteristics, fermentation and assimilation of carbon sources, and physiological characteristics.

• Food Engineering Progress
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• v.13 no.4
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• pp.243-250
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• 2009

Pravastatin sodium, competitive inhibitors of HMG-CoA(3-hydroxy-3-methylglutaryl coenzyme A) reductase, is produced from the culture broth of Streptomyces carbophilus KCCM 10370, The production of Pravastatin sodium was increased about 45 fold compared to wild type by UV mutation. Production of Pravastatin was also improved by continuous feeding of Compactin sodium to 24% and bioconversion ratio was also increased to 4.3% by intermittent addition. In main culture, concentration of Compactin sodium was kept less than 0.1%(w/v) under continuous feeding of Compactin sodium then product was 0.49% and bioconversion was 70%. After finishing the fermentation, Pravastatin was purified by various chromatographies such as Diaion HP20 resin column, Partition, and ODS(Octa-Decylsilyl Silicagel) resin column with a final yield of 70~72% and over 99.7% purity. The IR, UV, and NMR study of the purified Pravastatin sodium showed the same pattern as that of EP(European Pharmacopoeia).

• Food Engineering Progress
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• v.23 no.2
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• pp.112-117
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• 2019

The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.