• The Korean Journal of Mycology
• /
• v.32 no.2
• /
• pp.95-100
• /
• 2004

The main objectives of the study were to investigate cultural characteristics of Phellinus linteus. The optimum culture media for mycelial growth of P. linteus were MYA (malt yeast agar) and SMS (soybean powder malt Sucrose). Similarly, optimum temperature and pH were $30^{\circ}C$ and 6.0, respectively. Malt extract (2%, v/v) and yeast extract (0.2%, v/v) were optimum carbon and nitrogen sources. Similarly, 0.1% $KH_2PO_4$ was optimum mineral salt. Highest mycelial growth was observed when C/N ratio was 10 : 1. Optimum inoculum amount for flask culture was $5{\sim}6$ mycelial discs (6 mm diameter) per 100 ml of liquid medium, Highest mycelial dry weight was obtained when cultured in 100 ml liquid medium in 300 ml shaking flask after 20 days of shaking culture, For mass liquid culture (8 l), flask culture was homogenized and used as an inoculum. Optimum culture period and aeration rate for 8l fermentation culture were 12 days and 2.0 vvm, respectively.

• The Korean Journal of Mycology
• /
• v.39 no.1
• /
• pp.48-52
• /
• 2011

Breeding of Lentinula edodes generates a number of hybrid strains that are subject to evaluation for good traits for the mushroom production. As an effort to understand biochemical properties of the hybrid strains, this study tried to develop a fast and easy method for comparison of the ability of producing extracellular laccase among hybrid strains of Lentinula edodes. For this aim, we estimated the effect of media types and chromagenic chemicals on the detection of extracellular laccase in seven hybrid strains of L. edodes. When Remazol Brilliant Blue R (RBBR) dye was used for chromagenic reaction, the detection of the enzyme activity was feasible both in the solid and liquid media containing not potato dextrose but malt extract as a nutrient component. When guaiacol was used for chromagenic reaction, the detection of the enzyme activity was feasible both in the solid and liquid media containing either potato dextrose or malt extract as a nutrient component. Malt extract-based liquid culture with RBBR or guaiacol in 2 ml microfuge tube allowed us to economically and quantitatively detect and compare the enzyme activity within 3 days among the tested hybrid strains of L. edodes.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.68-73
• /
• 2007

In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.716-721
• /
• 1997

In order to improve the quality of sikhe, Korean traditional sweat rice drink, wheat malt, covered barley malt and naked barley malt were used to prepare sikhe. The optimum temperature of amylase was $60^{\circ}C$ in malt extract. After heat treatment of amylase for 2 hr at $70^{\circ}C$, residual activity of amylase was less than 20% in malt extract. Amylase activity during sikhe preparation was decreased gradually. The sikhe saccharifyed for 6 hr had $6250{\sim}25029$ units of amylase acitivity. The contents of glucose, maltose and maltotriose were increased with increasing time. Maltose content was the highest, followed by glucose and maltotriose. The pH and titrable acidity were slightly changed. The sweetness of sikhe prepared with wheat was 11.3%, and others were 11.1% and 10.4%. The sikhe prepared with naked barley was evaluated the most palatable sikhe.

• Applied Biological Chemistry
• /
• v.29 no.3
• /
• pp.266-272
• /
• 1986

The contents of water soluble ${\beta}-glucan$ were $1.4{\sim}4.0%$ in grains of 4 recommended varieties, and $0.3{\sim}0.6%$ in their malt. The ${\beta}-glucan$ content was subject to environmental factors such as cultivating region and nitrogen fertilizer level. The ${\beta}-glucan$ content of grains was positively correlated with the viscosity, but negatively with the protein and total gum contents. The ${\beta}-glucanase$ activity was $11.0{\sim}20.0$ sec as the reduced flow time in malt of 4 recommended varieties and was also subject to environmental factors. ${\beta}-Glucanase$ activity showed the highest level after the 6th day during malting. The ${\beta}-glucanase$ activity in malt was positively correlated with malt extract, but negatively with the residual ${\beta}-glucan$ content. The protein content in malt was negatively correlated with malt extract, but positively with the diastatic power.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.5
• /
• pp.425-433
• /
• 2019

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

• 대한위암학회:학술대회논문집
• /
• 2002.04a
• /
• pp.18-23
• /
• 2002

• 한국생물공학회:학술대회논문집
• /
• 2005.04a
• /
• pp.152-156
• /
• 2005

In this study, we tried to optimize the composition of medium and culture conditions for the total avermectin and avermectin B1 production from S. avermitilis, which is a natural producer of avermectin family. Among various carbon and organic nitrogen sources tested, fructose and malt extract were most effective on avermectin production. Next addition of polyethylene glycol and $K_{2}HPO_{4}$ in medium significantly improved the intracellular contents of avermectin. Thus the optimized medium composition was 50 g/L fructose, 30 g/L malt extract, 5 g/L casamino acid, 2.5 g/L PEG 3,350, and 1 g/L $K_{2}HPO_{4}$, which increased the avermection production from10 to 478 mg/L. The contents of avermectin B1 complex was about 50% of the total amount of avermectin.

• Applied Biological Chemistry
• /
• v.23 no.3
• /
• pp.150-156
• /
• 1980

Local malt barleys have been examined for the quality characteristics. Regional differences in quality characteristics of malt barley were observed in a single variety. Promising barley varieties for brewing, in terms of protein contents, germinating power and diastic power were Sacheon No. 2,6,9, Mokpo 11 and 12. Possible use of certain malt barleys is suggested and discussed.

• The Korean Journal of Mycology
• /
• v.31 no.1
• /
• pp.14-21
• /
• 2003

This study was carried out to obtain the basic data on artificial culture of Lampteromyces japonicus. Favorable media for mycerial growth were glucose peptone medium, malt yeast extract, yeast malt peptone, potato dextrose medium. The optimum conditions for the mycelial growth were $30^{\circ}C$ and pH 6.0. Dextrose as a carbon source was favorable to mycelial growth. The optimal dextrose concentration was 1.2%. As nitrogen sources, yeast extract, $(NH_4)_2HPO_4$ and 0.2% for glutamine. The mineral salts of $Al_2(SO_4)_3{\cdot}14H_2O$ were effective and the optimal concentration was 0.1 M.