• Journal of Microbiology and Biotechnology
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• 제27권4호
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 한국발생생물학회 2003년도 제3회 국제심포지움 및 학술대회
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• pp.80-80
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• 2003

In cryopreserved rat embryos, survival rates obtained in vitro are not always consistent with the rates obtained in vivo. To determine the optimal conditions for in vivo development to term, rat embryos at the 4-cell, 8-cell and morula stages were vitrified in EFS40 by a 1-step method and transferred into oviducts or uterine horns of recipients at various times during pseudopregnancy. Vitrified and fresh 4-cell embryos only developed after transfer into oviducts of asynchronous recipients on Day -1 to -2 of synchrony, i.e., at a point in pseudopregnancy that was 1-2 days earlier than the embryos. However, although about half the vitrified embryos transferred into oviducts on Day -1 developed to term, only a minority of embryos transferred at later times did so, whether vitrified (10-34%) or fresh (24-33%), suggesting that this may not be the most suitable stage for cryopreservation. Very few 8-cell embryos, either vitrified or fresh, developed when transferred into oviducts on Day 0 to -0.5. However, when transferred into uterine horns, high proportions of vitrified 8-cell embryos (-63%) developed to term in reasonably synchronous recipients (Day 0 to -0.5) but not in more asynchronous ones (6%; Day-1). A majority of vitrified morulae also developed to term (52-68%) in a wider range of recipients (Day 0 to -1), the greatest success occurring with recipients on Day -0.5. Similar proportions of vitrified and fresh 4-cell embryos, 8-cell embryos and morulae developed to term when there was appropriate synchronization between embryo and recipient. Thus vitrification of preimplantation stage rat embryos does not appear to impair their developmental potential in vivo.

• The Korean Journal of Food And Nutrition
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• 제25권4호
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• pp.1055-1060
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• 2012

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1157-1157
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• 2001

Yeast, Kurtzurnanomyces sp. I-11, produces biosurfactant, mannosyl erythritol lipid (MEL), from soya oil. The properties of biosurfactant MEL include low-toxicity and high biodegradability. MEL provides new possibilities for a wide range of industrial applications, especially food, cosmetic, pharmaceutical fields and chemicals for biotechnology. In the fermentation process, techniques of measuring and controlling substrates and products are important to obtain high productivity with optimum concentrations of substrate and product in the culture broth. The measurement system for the concentrations of soya oil and MEL in the fermentation process was developed using near-infrared spectroscopy (NIRS). Soya oil and MEL in the culture broth were extracted with ethyl acetate and NIR spectra was carried out between the second derivative NIR spectral data at 1312 and 2040 nm and MEL concentrations obtained using a thin-layer chromatography with a flame-ionization detector (TLC/FID) method. A calibration equation for soya oil was results of the validation of the calibration equation, good agreement was observed between the results of the TLD/FID method and those of the NIRS method for both constituents. NIR method was applied to the measurement of the concentrations of MEL and soya oil in the practical fermentation and good results were obtained. The study indicates that NIRS is a useful method for measurement of the substrate and product in the glycolipid fermentation.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.873-879
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• 2010

We investigated the effect of various concentrations of taurine during in vitro fertilization (IVF) on the embryonic development up to the blastocyst stage of bovine oocytes fertilized with three different Japanese Black bulls (Bull A, B and C). In vitro matured oocytes were fertilized with various concentrations of taurine (0, 1, 10, 50 and 100 mM) in the presence of 2.5 or 5.0 mM caffeine plus $25{\mu}g$/ml heparin (CH) for 6 hr or $100{\mu}g$/ml heparin (H) for $24{\pm}2$ h. After IVF, the cleavage rates from the 2 to 16 cell stage determined at 3 days and the development rates up to the blastocyst stage determined at 7-8 days from the onset of IVF were assessed. Although the cleavage rates for the taurine concentration groups were not significantly increased in any of the three bulls in the CH groups, the development rates up to the blastocyst stage of the 50 mM taurine group of Bulls A and B, and of the 1 to 50 mM groups of Bull C were increased (p<0.05) compared to those of the control (0 mM taurine) groups. On the other hand, none of the bulls in the H groups showed any significant increase either in the cleavage rates or blastocyst formation rates in any taurine concentrations groups compared with those of the control groups. These results indicate that the addition of 50 mM taurine to a fertilization medium containing caffeine and heparin may stimulate embryonic development up to the blastocyst stage when fertilized with different bull semen.

• The Korean Journal of Mycology
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• 제30권2호
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• pp.142-146
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• 2002

In order to develop a new traditional liquor by using Paecilomyces japonica, alcohol fermentation condition was investigated. Ethanol was produced maximally when 1% P. japoniea and 10% koji were added into mash and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 15 days. Sensory evaluation and physiological functionalities of P. japonica traditional liquors made by different addition ($0.1{\sim}2.0%$) of the fungus were also determined and compared. As 0.1% P. japonica was added to mash, the liquor was best acceptable, and its fibrinolytic activity and nitrite scavenging activity were 11.2U and 19.8%, respectively.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.123-123
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• 2001

주류는 미생물에 의한 효소작용으로 원료 성분이 분해됨으로서 생성되는 당분, 아미노산, 유기산등의 맛 성분과 발효과정 동안 생성되는 휘발성 성분들이 조화되어 상당히 다양한 성분들이 향미에 관여하므로 향기의 주성분 규명이나 향기성분을 이용한 품질의 규격화가 매우 어려운 문제로 보여진다. 술덧의 안전한 발효와 잡균오염을 방지하여 품질이 균일한 술을 생산할 목적으로 재래누룩과는 별도로 Aspergillus kawachii등의 균을 이용한 개량곡자(koji)가 술 제조시에 많이 이용되고 있으나 이러한 방법은 탁주의 대량생산과 수율은 증가시켰으나 다양한 품질이나 맛의 향상은 기대하기 어렵다. 본 실험은 재래누룩에서 분리된 곰팡이 10종과 대조균주로 Aspergillus kawachii CF1002 그리고 효모 Saccharomyces cerevisiae를 이용하여 술을 담금하여 그 제품의 headspace gas를 포집하여 GC/MS로 휘발성 향기성분을 분석하였으며 또한 관능평가를 실시하여 검토하였다. 각 균주별로 총 27∼40종의 향기성분이 확인되었으며 전체 시료에서 알콜(peak area% 52.3 9∼70.36%), 알칸류(3.49∼14.17%), 에스테르류(3.23∼7.37%), 유기산류(0∼2.85%), 알데히드류(0∼0.44%)의 순으로 함유량이 높은 것으로 나타났다. GC/MS를 통한 향기성분의 분석 결과 각각의 선발 균주로 제조된 술의 향기성분의 패턴이 서로 상이하였으며 이것은 통계분석에 의해 그 특징이 유의적으로 분석되어 Aspergillus sp. SH-607, Aspergillus sp. SH-613, Aspergillus sp. SH-667, Aspergillus sp. SH-696 그리고 Aspergillus sp. SH-412는 기호도가 높은 것으로 관찰되었다. 수집된 우수균주 10종과 Aspergillus kawachii등으로 담금하여 제조한 술 시료 11종류를 대상으로 하여 쓴맛, 미묘한 맛, 떫은 맛, 신맛, 좋은 맛의 정도를 5단계로 나누어 관능검사를 실시한 다음 자료를 Duncan's multiple range test로 분석한 결과 전체적으로 좋은 맛에 대한 기호도는 Aspergillus sp. SH-607 시료와 Aspergillus sp. SH-412, Rhizopus sp. SH-606, Aspergillus sp. SH-613, Rhizopus sp. SH-654, Aspergillus sp. SH-696 Aspergillus kawachii 시료가 유의성 있게 좋은 맛을 나타내 기호도가 높았으며 맛과 기호도가 가장 좋았던 것은 Aspergillus sp. SH-607 시료로 나타났다.

• Atmosphere
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• 제17권4호
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• pp.339-348
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• 2007

Global Environment Laboratory at Yonsei University in Seoul ($37.57^{\circ}N$, $126.95^{\circ}E$) has carried out the ozone layer monitoring program in the framework of the Global Ozone Observing System of the World Meteorlogical Organization (WMO/GAW/GO3OS Station No. 252) since May of 1984. The daily measurements of total ozone and the vertical distribution of ozone amount have been made with the Dobson Spectrophotometer (No.124) on the roof of the Science Building on Yonsei campus. From 2004 through 2006, major parts of the manual operations are automated in measuring total ozone amount and vertical ozone profile through Umkehr method, and calibrating instrument by standard lamp tests with new hardware and software including step motor, rotary encoder, controller, and visual display. This system takes full advantage of Windows interface and information technology to realize adaptability to the latest Windows PC and flexible data processing system. This automatic system also utilizes card slot of desktop personal computer to control various types of boards in the driving unit for operating Dobson spectrophotometer and testing devices. Thus, by automating most of the manual work both in instrument operation and in data processing, subjective human errors and individual differences are eliminated. It is therefore found that the ozone data quality has been distinctly upgraded after automation of the Dobson instrument.

• Applied Biological Chemistry
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• 제1권
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• pp.34-36
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• 1960

Riboflavin and protein fortified, fermented feed were prepared by cultivating koji mold of riboflavin producibility on sweet potato starch waste with addition of ammonium sulfate. Progressive riboflavin and protein yield were obtained in the feed with additive amount of ammonium sulfate up to 4%. The effect was further enchanced by mixing 1/4 amount of wheat bran and $2{\sim}3%$ calcium superphosphate with starch waste. The best fermented feed were fortified with 15% protein and 2.2 mg % of riboflavin while the starch content was decreased to 13%. The amino acid composition of mold body was studied.

• Korean Journal of Food Science and Technology
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• 제47권5호
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• pp.567-573
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• 2015

In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.