• Mycobiology
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• 제43권4호
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• pp.415-422
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• 2015

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH 3 and 8 or in PDA supplemented with bile salt up to 0.8%. After soaking for 8 hr, the survival rate of A. charticola in the simulated gastric juice (pH 2) and bile solutions (2% bile salt) was lower than that of R. oryzae. A. charticola and R. oryzae exhibited strong antioxidant activities. Compared to unfermented cassava pulp (control), the fibre content of cassava pulp tended to be lower after fermentation with A. charticola for 14 days. The populations of A. charticola and R. oryzae were significantly higher in fermented cassava pulp than in unfermented one. Coliform was higher in cassava pulp fermented with R. oryzae or A. charticola + R. oryzae compared to control after 7 days of fermentation, however, the bacteria were not different between A. charticola-fermented cassava pulp and control. Lactic acid bacteria (LAB) were higher in A. charticola- and R. oryzae-fermented cassava pulp than those in control, however, no difference of LAB was observed between A. charticola + R. oryzae-fermented cassava pulp and control. In conclusion, A. charticola exhibited antibacterial, antifungal and antioxidant activity, gastrointestinal persistence and fermentative capacity that may be beneficial for poultry industry.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2005년도 제17회 워크샵 및 추계학술대회
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• pp.299-306
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• 2005

Anaerobic fermentation of food waste (FW) and waste activated sludge (WAS) for hydrogen production was performed in CSTR (Continuous Stirred tank reactor) under various HRTs and volumetric mixing ratio (V/V) of two substrates, FW and WAS. The specific hydrogen production potential of FW was higher than that of WAS. However, pH drop in the CSTR for hydrogen production from FW was higher than that from WAS. The maintenance of desired pH during fermentative hydrogen production is regarded as the most important operation parameter for the stable hydrogen production. Therefore, when the potential of hydrogen production from FW and better buffer capacity of WAS, the proper mixture of FW and WAS for fermentative hydrogen production were considered as a useful complementary substrate. The maximum yield of specific hydrogen production, 140 mL/g VSS, was found at HRT of 2 day and the volumetric mixing ratio of 20:80 (WAS : FW). The spatial distribution of hydrogen producing bacteria was observed in anaerobic fermentative reactor using fluorescent in situ hybridization (FISH) method.

• Journal of Microbiology and Biotechnology
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• 제31권11호
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• pp.1519-1525
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• 2021

Hexavalent chromium (Cr(VI)) is recognized to be carcinogenic and toxic and registered as a contaminant in many drinking water regulations. It occurs naturally and is also produced by industrial processes. The reduction of Cr(VI) to Cr(III) has been a central topic for chromium remediation since Cr(III) is less toxic and less mobile. In this study, fermentative Fe(III)-reducing bacterial strains (Cellu-2a, Cellu-5a, and Cellu-5b) were isolated from a groundwater sample and were phylogenetically related to species of Cellulomonas by 16S rRNA gene analysis. One selected strain, Cellu-2a showed its capacity of reduction of both soluble iron (ferric citrate) and solid iron (hydrous ferric oxide, HFO), as well as aqueous Cr(VI). The strain Cellu-2a was able to reduce 15 μM Cr(VI) directly with glucose or sucrose as a sole carbon source under the anaerobic condition and indirectly with one of the substrates and HFO in the same incubations. The heterogeneous reduction of Cr(VI) by the surface-associated reduced iron from HFO by Cellu-2a likely assisted the Cr(VI) reduction. Fermentative features such as large-scale cell growth may impose advantages on the application of bacterial Cr(VI) reduction over anaerobic respiratory reduction.

• Food Science and Biotechnology
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• 제14권6호
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.

• 한국식품조리과학회지
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• 제30권4호
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• 한국수소및신에너지학회논문집
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• 제21권6호
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• pp.580-586
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• 2010

Acid and alkali pretreatments were applied to tofu processing waste (TPW) to increase the solubility of ingredients in TPW. Pretreatment at 1.0% of HCl and 2.5% of NaOH condition resulted in the increase of SCOD concentration from 3.2 g COD/L to 27 g COD/L and 33 g COD/L, respectively. The acid and alkali-pretreated TPW was studied for its fermentative $H_2$ production capacity in batch mode using a thermophillic mixed culture. Alkali pretreatment on presence of 2.5% NaOH exhibited more soluble portion released compared to acid pretreatment using HCl, however the $H_2$ production from acid pretreated TPW was better than alkali-pretreated TPW probably due to the sodium inhibition on microbial activity. In addition, sewage sludge was externally added to the acid-pretreated (1.0% HCl) TPW by 20% (on volume basis). Average H2 production rate was increased from 31 to 78 ml/L-broth/hr, and it was attributed to the high buffer capacity and abundant nutrients especially divalent cation in sewage sludge.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.294-299
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• 2003

The growth of Bacteroides fragilis was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. Bacteroides fragilis was controlled by Paeonia Japonica, Corni Fructus, Theae Folium, Coptidis Rhizoma alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Scutellaria Baicalensis George and Schizandrae Fructus, Schizandrae Fructus and Theae Folium, Schizandrae Fructus and Corni Fructus, Schizandrae Fructus and Crataegi Fructus, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Crataegi Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Corni Fructus, and four mixed combinations of Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Schizandrae Fructus, Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Theae Folium. As these combinations of natural products will activate some parts of body, theymay be applied to pharmaceutical applications, functional foods, antiaging tea, alsoexpected to control bacterial growth for fermentative beverage bearing multifunction.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.195-200
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• 2003

The growth of S. aureus was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. S. aureus was controlled by Paeonia Japonica, Galla Rhois, Geranii Herba, alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Paeonia japonica and Theae Folium, Paeonia japonica and Chelidonium Majus L, Paeonia japonica and Geranii Herba, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Geranii Herba, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L., Paeonia Japonica and Scutellaria Baicalensis George and Theae Folium, and four mixed combinations of Scutellaria Baicalensis George and Chelidonium Majus L. and Theae Folium and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L. and Schizandrae Fructus, Scutellaria Baicalensis George and Geranii Herba and Theae Folium and Schizandrae Fructus. As these combinations of natural products will activate some parts of body, they may be applied to pharmaceutical applications, functional foods, antiaging tea, also expected to control bacterial growth for fermentative beverage bearing multifunction.

• 한국미생물·생명공학회지
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• 제31권1호
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• pp.63-68
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• 2003

구성적으로 고온내성과 고온발효능을 가지고 있는 Saccharomyces cerevisiae KNU5377 균주는 YPD 배지에 0.5M NaCl을 첨가한 YPDS 배지에서 자란 경우, 일반 YPD에서 성장한 지수성장기 세포에서 약 80%의 생존율을 보이던 고온내성이 20% 생존율을 보이고, 또한 약 8.5%정도의 알코올 생산량을 보이던 것이 6%수준으로 감소하여 대조균주와 유사한 고온발효능과 고온내성도를 보였다. 즉 구성적으로 아주 높은 내성도와 발효능을 가진 이 균주가 대조균주와 동질화되는 현상이 발생한 것이다. 이것은 S. cerevisiae KNU5377의 고온내성과 고온발효능의 원인이 이 균주 특유의 NaCl adaptation 과정과 밀접한 관계가 있음을 암시하는 것이다. 또한 이 균주의 고온발효능은 heat adaptation에 의해서 그 알코올 생산량의 증가폭 또한 대조 균주보다 2배 이상을 보이므로, 이 S. cerevisiae KNU5377가 가지는 생리적 특징이 최소한 대조균주에 비해서는 heat adaptation의 효과를 더 크게 볼 수 있는 시스템을 가지고 있음을 알 수 있었다. 이러한 특성들은 그 균주 특이적 현상의 원인을 밝힐 수 있는 중요한 단서로서 활용이 가능하며, 이 균주가 충분히 고온하에서의 알콜 생산 균주가 될 수 있음을 보여주고 있다.

• 생명과학회지
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• 제12권6호
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• pp.731-739
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• 2002

V. parahaemolyticus의 성장은 선택되어진 천연산물의 한 종류 단독으로서도 저해되었으며, 또한 이 들의 조합에 의해서도 특징적으로 성장이 저해되었으며, 이것은 항산화력이 강한 천연산물들을 free radical의 제거와 동시에 V. parnhaemolyticus의 성장 억제 물질로 사용할 수 있고 이를 이용하여 기능성 항산화 제재의 제조가 가능하리라 사료된다. V. parahaemuzyticus 는 한 종류의 천연산물 황백 및 황련에 의하여 100% 제어됨을 보이고 있으며, 녹차는 90%, 오배자는 75%, 백작약은 52%의 제어 효과를 보여 이 세균의 대사를 제어하는 성분이 있거나, 세포막의 수송 환경의 변화에 의한 물질의 전달이 제어되는 것으로 추정된다. 그리고 두 종류 천연산물의 조합인 황백과 오미자의 조합은 68.7%의 제어율을, 오가피와 오미자(상백피) 및 황금과 황기의 조합은 53%의 제어 효과를 보였다. 세 종류의 천연산물 조합인 황백과 오미자 및 오가피, 황백과 오가피 및 황금, 오미자와 오가피 및 황금 등의 황백, 오가피 등을 공통조합으로 한 배합에서 모두 95%의 제어율을 보였다. 네 종류 천연산물의 조합, 오가피, 황기와 황백 및 황련의 조합, 오가피, 황기와 황백 및 백작약의 조합, 황기, 황백과 황련 및 황금의 조합, 황기, 황백과 황련 및 백작약의 조합 등에 의하여 성장이 95%의 저해율을 보였다. 이 조합들의 항산화력은 황기, 황백과 황련 및 백작약 조합의 AUC가 625.46으로써 가장 높았으며, 대조군보다 5.4배 정도 강한 것으로 나타났고, 항산화력이 큰 조합에서 제어가 잘 됨을 보였다. hydroxyl radical의 소거활성은 황기, 황백과 황련 및 백작약의 조합에서 95% 이상의 소거율을 보였다. 또한, 방향족의 함량 및 총 phenol 함량은 가공된 녹차들보다 30배 이상 높은 것으로 나타났다. 이것은 항산화력이 강한 천연산물들을 이용하여 free radical의 제거와 동시에 V. parnhaemofyticus의 성장 저해 물질로 사용할 수 있으며, 생체의 기능을 향상시킬 수 있는 기능성 제재로의 응용 가능성을 보였다.