• Mycobiology
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• v.40 no.1
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• pp.35-41
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• 2012

A repeated batch fermentation system was used to produce ethanol using $Saccharomyces$ $cerevisiae$ strain (NCIM 3640) immobilized on sugarcane ($Saccharum$ $officinarum$ L.) pieces. For comparison free cells were also used to produce ethanol by repeated batch fermentation. Scanning electron microscopy evidently showed that cell immobilization resulted in firm adsorption of the yeast cells within subsurface cavities, capillary flow through the vessels of the vascular bundle structure, and attachment of the yeast to the surface of the sugarcane pieces. Repeated batch fermentations using sugarcane supported biocatalyst were successfully carried out for at least ten times without any significant loss in ethanol production from sugarcane juice and molasses. The number of cells attached to the support increased during the fermentation process, and fewer yeast cells leaked into fermentation broth. Ethanol concentrations (about 72.65-76.28 g/L in an average value) and ethanol productivities (about 2.27-2.36 g/L/hr in an average value) were high and stable, and residual sugar concentrations were low in all fermentations (0.9-3.25 g/L) with conversions ranging from 98.03-99.43%, showing efficiency 91.57-95.43 and operational stability of biocatalyst for ethanol fermentation. The results of the work pertaining to the use of sugarcane as immobilized yeast support could be promising for industrial fermentations.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.391-394
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• 1993

For the automation of Tackjoo fermentation, a sensor measurable gas production during brewing and a controller were built. The performance tests were carried out at 10 litter Tackjoo fermentor, The sensor was consisted of a transparent acryl cell for bubble formation and photo-interrupter for the detection of bubbles of 0.018ml size. The fermentation controller was fabricated with a single chip microcomputer (MC68705R3) and provided with both the monitoring module of temperature measurement and the valve controling device for the cooling water circulation in coil type heat exchanger. The operation programs were developed and systemized in ROM. With this computer system, the gas production amount and rate were acquired during the Tackjoo fermentation. The fermentation curve based on the gas production rate showed a good agreement with that of alcohol concentration. The maximum rate of gas production was found after 24 hr at $30^{\circ}C$. The correlation equation between the gas production and alcohol concentration was established and used as the control algorithm of the fermentation.

• Journal of Korean Society of Water and Wastewater
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• v.13 no.1
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• pp.61-71
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• 1999

For a high-rate fermentation and recovery of organic acid, we have developed a new organic acid fermentation reactor with membrane filter, which is the most important part in the new advanced wastewater treatment system. The recovered organic acid is to be reused as an organic carbon source at denitrification process. Some experiments were conducted to compare the performance of acid fermentation at different SRTs, such as 5, 10, and 20 days. The total organic acid concentration produced during the runs was in the range of 2,100-2,900 (mgC/L). The conversion efficiency from substrate to organic acid reached to from 43% to 59%. The recovery rate of organic acid from substrate based on TOC was from 26% to 53%. Regardless of operational conditions, it has been able to maintain the membrane flux constantly, in the range of 0.4-0.46 ($m^3/m^2/day$). The transmembrane pressure drop was 0.2-0.3 (kg/cm) for 100 day's operation. The result of simulation is as follows. Organic removal efficiency of the new advanced treatment system is 95%. 73% of Nitrogen is removed. The removal efficiency of Phosphorus is 93%. By coqulation, soluble phosphorus is able to remove from the water treatment lines, which is impossible at conventional activated sludge system. The unit construction cost is 65000 (yen/m3) and it was 1.4 times than that of the standard activated sludge system. The unit operation cast is 7.7 ($yen/m^3/day$) and it was 1.3 times than that of the standard activated sludge system.

• The Microorganisms and Industry
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• v.19 no.4
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• pp.14-26
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• 1993

Optimizing protein production in recombinant E. coli strains involves manipulation of genetic and environmental factors. In designing a production system, attention must be paid to gene expression efficiency, culture conditions and bioreactor configuration. Although not much emphasis was given to the physiology of host strains in this review, an understanding of the relationship between the physiology of host cell growth and the overproduction of a cloned gene protein is of primary importance to the improvement of the recombinant fermentation processes. Sometimes it is desirable to make use of gene fusion systems, e.g. protein A, polypeptide, gutathione-S-transferase, or pneumococcal murein hydrolase fusion, to facilitate protein purification.

• Korean Journal of Organic Agriculture
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• v.8 no.3
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• pp.131-146
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• 2000

This experiment was focused on finding out the potential problems in organic farming system, which is recently emphasized on the produce of horticultural crops due to the serious environmental deterioration. Thus, in this study, the effect of the application of organic farming materials in soil on plant growth and components of chinese cabbage and the soil Physicochemistry property were compared with conventional culture. The results were summarized as follows : 1. The effect of soil chemical properties after application of organic farming materials, The amounts of pH and O.,M. in N, P, K treated plot were few of change, To the contray, fermentation compost and microorganisms fermentation compost treated plot were some increase, Amount of P$_2$O$_{5}$ , Ca and increase in comparison with the N, P, K treated plot, Specially chicken manure+ microorganisms fermentation compost treated plot was the highest. 2. Change of soil microbial after application of organic farming materials, The number of bacteria and actinomycetes in N, P, K treated plot were appeared definite direction, to the fermentation compost and microorganisms fermentation compost treated plot showed the increased tendency, specially, chicken manure+ microorganisms fermentation compost treated plot was the highest, 3. The growth characteristic of chinese cabbage after application of organic farming materials was superior in order of chemical fertilizers plot> microorganisms fermentation compost plot> fermentation compost plot. It shows the NO$_3$$^{[-10]}$ accumulation in chinese cabbage was higher in the outer leaves than in the inner leavess. It was some lower in the microorganisms fermentation compost plot, it was the highest at chemical fertilizers plot , all inner and outer leaves.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.1-7
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• 1991

The object of this study was to investigate the enzyme system in kimchi during fermentation. The results were as follows; 1. Pectinesterase (PE) activity initially increased, following a decrease in kimchi juice but progressively decreased in kimchi solid. 2. Polygalacturonase(PG) activity in kimchi juice initially increased following a decrease near to absence and then increased again. PG activity in kimchi solid, initially decreased following a increase. 3. Peroxidase (POD) activity in kimchi juice initially increased, following a decrease and that in kimchi solid progressively decreased. 4. The activity of ascorbic acid oxidase(AAO) in kimchi juice slightly decreased, following a increase but decreased again. The activity of AAO in kimchi solid, progressively decreased. The cause for the slight increase of the activities of enzymes in kimchi juice after kimchi making was thought to be the extracting effects from kimchi solid. The disappearance of all enzyme activities in fermentation was due to the decrease of pH and the inactivation of enzymes owing to prolongation of fermentation. The cause of increase of PG activity in late fermentation, may be the proliferation of aerobic organisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.525.3-526
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• 1986

For the analysis of fermentation characteristics and productivity of plasmid coded product, car-boxymethylcellulase in a recombinant DNA cell fermentation system, batch and continuous fermentations were carried out using a Bacillus megaterium ATCC 14945 transformed with a plasmid, pCK 108 haboring carboxymethyl cellulase gene. The effects of carbon and nitrogen sources and of temperature and pH on cell growth, product yield, plasmid stability, specific plasmid contents of cell, and gene expression efficiency were carefully studied. These experimental results will be discussed in some details.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1555-1558
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• 2015

Administration of dietary fibers has various health benefits, mainly by increasing numbers of beneficial bacteria and enhancing production of short-chain fatty acids in the colon. There has been growing interest in the addition of dietary fiber to human diet, due to its prebiotic effects. This study aimed to evaluate the prebiotic activity of inulin using an in vitro batch fermentation system with human fecal microbiota. Fermentation of inulin resulted in a significantly greater ratio of Lactobacillus or Bifidobacteria to Enterobacteria strains as an index of healthy human intestine and elevated butyrate concentration, which are related to improvement of gut health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.1 no.1
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• pp.51-62
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• 1972

In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.