• Mycobiology
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• v.43 no.3
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• pp.258-265
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• 2015

The fungi on Meju are known to play an important role as degrader of macromolecule of soybeans. In order to elucidate the origin of fungi on traditional Meju, mycobiota of the air both inside and outside traditional Meju fermentation rooms was examined. From 11 samples of air collected from inside and outside of 7 Meju fermentation rooms, 37 genera and 90 species of fungi were identified. In outside air of the fermentation room, Cladosporium sp. and Cladosporium cladosporioides were the dominant species, followed by Cladosporium tenuissimum, Eurotium sp., Phoma sp., Sistotrema brinkmannii, Alternaria sp., Aspergillus fumigatus, Schizophyllum commune, and Penicillium glabrum. In inside air of the fermentation room, Cladosporium sp., Aspergillus oryzae, Penicillium chrysogenum, Asp. nidulans, Aspergillus sp., Cla. cladosporioides, Eurotium sp., Penicillium sp., Cla. tenuissimum, Asp. niger, Eur. herbariorum, Asp. sydowii, and Eur. repens were collected with high frequency. The concentrations of the genera Aspergillus, Eurotium, and Penicillium were significantly higher in inside air than outside air. From this result and those of previous reports, the origin of fungi present on Meju was inferred. Of the dominant fungal species present on Meju, Lichtheimia ramosa, Mucor circinelloides, Mucor racemosus, and Scopulariopsis brevicaulis are thought to be originated from outside air, because these species are not or are rarely isolated from rice straw and soybean; however, they were detected outside air of fermentation room and are species commonly found in indoor environments. However, Asp. oryzae, Pen. polonicum, Eur. repens, Pen. solitum, and Eur. chevalieri, which are frequently found on Meju, are common in rice straw and could be transferred from rice straw to Meju. The fungi grow and produce abundant spores during Meju fermentation, and after the spores accumulate in the air of fermentation room, they could influence mycobiota of Meju fermentation in the following year. This could explain why concentrations of the genera Aspergillus, Eurotium, and Penicillium are much higher inside than outside of the fermentation rooms.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.8
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• pp.1127-1136
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• 2013

Four rumen-fistulated crossbred beef cattle (Brahman native) were randomly assigned according to a $4{\times}4$ Latin square design experiment to be fed plant herb supplements in their concentrate mixture. The treatments were: without herb supplementation (Control), lemongrass meal supplementation at 100 g/d (L), lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d (LP), and lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d with garlic powder 40 g/d (LPG), respectively. Based on the present study, the DMI and apparent digestibility of DM, OM, aNDF and ADF were not affected by dietary herb supplementation while CP digestibility tended to be decreased by herb supplement. Moreover, $NH_3$-N and BUN were decreased in all herb supplemented treatments and there was a tendency to an increase in ruminal pH in all herb supplemented groups. While there was no change in TVFA and C4 among lemongrass treatments, C2 was decreased in all herb supplemented treatments while C3 was increased. Methane production by calculation was the lowest in the LP and LPG groups. Population sizes of bacteria and protozoa were decreased in all herb supplemented groups, but not fungal zoospores. In all supplemented groups, total viable and proteolytic bacteria were decreased, while amylolytic and cellulolytic bacteria were similar. More importantly, in all herb supplemented groups, there were higher N balances, while there was no difference among treatments on purine derivative (PD) excretion or microbial N. Based on the results above, it could be concluded that there was no negative effect on ruminal fermentation characteristics and nutrient utilization by plant herb supplement, but protozoal population and $CH_4$ production were reduced. Thus, lemongrass alone or in combination with peppermint and garlic powder could be used as feed additives to improve rumen fermentation efficiency.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.267-274
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• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.368-375
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• 2006

Four rumen-fistulated dairy steers were randomly assigned according to a $4{\times}4$ Latin square design to investigate effects of supplementation levels of sodium dl-malate in concentrates on rumen ecology, ruminal fermentation, nitrogen balance, feed intake and digestibility of nutrients and ruminal microbial protein synthesis. The dietary treatments were cassava concentrate-based, containing sodium dl-malate supplementation at 0, 9, 18 and 27 g/hd/d with urea-treated rice straw (UTS) fed ad libitum. The experiment was conducted for four periods, each period lasting 21 days. Ruminal pH increased with incremental addition of malate (p<0.05). Additionally, molar proportions of propionate were higher in supplemented groups and was highest at 18 g/hd/d of malate supplement (p<0.05). Microbial protein synthesis tended to be higher in dairy steers receiving sodium dl-malate supplements and also was the highest at 18 g/hd/d. Variable bacterial populations, such as amylolytic, proteolytic and cellulolytic species were increased (p<0.05). Furthermore, protozoal populations were decreased significantly (p<0.05), while fungal zoospores were dramatically increased in dairy steers receiving sodium dl-malate supplement (p<0.05). These results suggested that supplementation of concentrate containing a high level of cassava chip at 18 g/hd/d with UTS in dairy steers could improve rumen fermentation efficiency and rumen microbial protein synthesis.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.278-285
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• 2012

In an experiment in which fermentation was done by adding fungal species that have antibiosis but do not have cellulase, the extraction amount of EGC, EC, EGCG, and ECG increased in all samples that fermented by adding sun-dried salt compared to those that fermented only with green tea after fermenting green tea by mixing it with sun-dried salt. In the analysis conducted according to the days of fermentation, the high extraction amounts of EGC(epigallocatechin), ECG(epicatechin gallate), EC(epicatechin), and EGCG(epigallocatechin gallate) were detected on the second and third day. Furthermore, when fermentation was done by adding ferment bacillus, all types of catechin(EGC, EC, EGCG, ECG) extraction increased in Paenibacillus spp but in Bacillus amyloliquefaciens, EGC and EC decreased while EGCG and ECG increased; whereas in Bacillus pumilus and Bacillus subtilis all types of catechin(EGC, EC, EGCG, ECG) decreased. The results of the above experiment reveal that the largest amount of catechin was extracted from the result which conducted fermentation for three days together with sun-dried salt and Paenibacillus spp in the green tea.

• Journal of Microbiology and Biotechnology
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• v.34 no.9
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• pp.1898-1911
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• 2024

Phylloporia lonicerae is an annual fungus that specifically parasitizes living Lonicera plants, offering significant potential for developing new resource food and medicine. However, wild resources and mycelium production of this fungus is limited, and its anti-tumor active ingredients and mechanisms remain unclear, hampering the development of this fungus. Thus, we optimized the fermentation medium of P. lonicerae and studied the anti-tumor activity of its mycelium. The results indicated that the optimum fermentation medium consisted of 2% sucrose, 0.2% peptone, 0.1% KH₂PO₄, 0.05% MgSO₄·7H₂O, 0.16% Lonicera japonica petals, 0.18% P fungal elicitor, and 0.21% L. japonica stem. The biomass reached 7.82 ± 0.41 g/l after 15 days of cultivation in the optimized medium, a 142% increase compared with the potato dextrose broth medium, with a 64% reduction in cultivation time. The intracellular alcohol extract had a higher inhibitory effect on A549 and Eca-109 cells than the intracellular water extract, with half-maximal inhibitory concentration values of 2.42 and 2.92 mg/ml, respectively. Graded extraction of the alcohol extract yielded petroleum ether phase, chloroform phase, ethyl acetate phase, and n-butanol phase. Among them, the petroleum ether phase exhibited a better effect than the positive control, with a half-maximal inhibitory concentration of 113.3 ㎍/ml. Flow cytometry analysis indicated that petroleum ether components could induce apoptosis of Eca-109 cells, suggesting that this extracted component can be utilized as an anticancer agent in functional foods. This study offers valuable technical support and a theoretical foundation for promoting the comprehensive development and efficient utilization of P. lonicerae.

• Journal of Microbiology and Biotechnology
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• v.25 no.3
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• pp.353-357
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• 2015

A new actinomycete strain NA4 was isolated from a deep-sea sediment collected from the South China Sea and showed promising antifungal activities against soilborne fungal pathogens. It was identified as Streptomyces cavourensis by morphological, physiological, and phylogenetic analyses based on its 16S rRNA gene sequence. The main antifungal components were isolated and identified from the fermentation culture as bafilomycins B1 and C1. These compounds exhibited significant antifungal activities and a broad antifungal spectrum. The results suggest that the Streptomyces cavourensis NA4 and bafilomycins B1 and C1 could be used as potential biocontrol agents for soilborne fungal diseases of plants.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1749-1759
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• 2019

Aspergillus ochraceus biofilm, developed on an inert support, can produce tannase in Khanna medium containing 1.5% (w/v) tannic acid as the carbon source, at an initial pH of 5.0, for 72 h at 28℃. Addition of 0.1% (w/v) yeast extract increased enzyme production. The enzyme in the crude filtrate exhibited the highest activity at 30℃ and pH 6.0. At 50℃, the half-life (T50) was 60 min and it was 260 min at pH 6.0. In general, addition of detergents and surfactants did not affect tannase activity significantly. Tannase has potential applications in various biotechnological processes such as the production of propyl gallate and in the treatment of tannin-rich effluents. The content of tannins and total phenolic compounds in effluents from leather treatment was reduced by 56-83% and 47-64%, respectively, after 2 h of enzyme treatment. The content of tannins and total phenolic compounds in the sorghum flour treated for 120 h with tannase were reduced by 61% and 17%, respectively. Interestingly, the same A. ochraceus biofilm was able to produce tannase for three sequential fermentative process. In conclusion, fungal biofilm is an interesting alternative to produce high levels of tannase with biotechnological potential to be applied in different industrial sectors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.41-46
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• 2004

A correlation between fibrinolytic activity and microflora in Korean traditional soybean fermented food was investigated. The fibrinolytic activities of traditional soybean pastes and commercially processed samples were 2.42$\pm$1.01 unit/g and 1.58$\pm$0.98 unit/g, respectively. The cell density of Bacillus in traditional soybean pastes was about 10$^{7}$ CFU/g and its commercially processed one was 10$^{6}$ CFU/g. Acid producing bacteria, fungi and yeast group were higher in commercially processed one. The correlations of fibrinolytic activity and microflora in traditional and commercial Doenjang were positively correlated in Bacillus ($R^2$≒ 0.69), negatively correlated in fungal group ($R^2$≒0.40), and there were no significant correlations in acid forming bacteria and yeast group ($R^2$<0.16). Fibrinolytic activities in Meju and Koji were 6.54$\pm$1.97 unit/g and 1.46$\pm$0.43 unit/g respectively, and were positively correlated with Bacillus. Yeast and acid forming bacteria were grown by 5∼6 decimal induction during fermentation period of Doenjang, but Bacillus, fungal cells and fibrinolytic activity were nearly stable. Results indicate that fibrinolytic activity of Doenjang depends on enzyme induction in Meju or Koji processing by Bacillus, Doenjang fermentation process.

• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1717-1725
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• 2013

Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.