• Journal of Microbiology and Biotechnology
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• v.10 no.5
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• pp.632-637
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• 2000

This research was undertaken to restore the biological activity of cyclodextrin glucanotransferase (CGTase) of Bacillus macerans origin expressed as inclusion bodies in recombinant Escherichia coli. The optimum concentration of urea used as a denaturant was 8 M. The supplementation of 0.5 M urea into a dialysis buffer increased the refolding efficiency by preventing any protein aggregation. The influence of the protein concentration, temperature, and pH were also investigated. The protein concentration was found to be the most important factor in the refolding efficiency. The optimum temperature was 15-$25^{\circ}C$ and the optimum pH was 6.0. The maximum specific activity of the CGTase refolded under the optimum conditions was 92.2 U/mg, corresponding to 72% of the native CGTase. A comparison of the secondary structure between the native and the refolded CGTase showed that the relative ratio of the $\alpha$-helix content in the native to the refolded CGTase was 1:0.82.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.52-58
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• 1996

This study was carried out 19 investigate the characteristics of pectinesterase (PE), polygalacturonase (PG), lipoxygenase(LOX) and peroxidase (POD) in hot pepper to know the effect of hot pepper on food quality during food processing and storage. The results were as follows : 1. The optimum pH of PE was pH 7.5 and the activity of PE below pH 5.5 was revealed scarcely, The concentration of NaCl and $CaCl_2$ that showed the highest activity of PE were 0.2M and 0.05M, respectively. 2. The optimum pH of PG was pH 6.0 and the activity of PG in acidity was higher than that in alkalinity. The activity of PG was maximum at 0.3M NaCl and 0.2mM $CaCl_2$. Above the concentration of 0.5M NaCl and 0.5M $CaCl_2$, the activity of PG was lower than that of PG not adding these salts 3. The optimum pH of LOX was pH 7.0 and pH 8.5. 4. The optimum pH of POD was pH 6.0 and the activity of POD was higher in weak acidity and neutrality than in alkalinity. POD activity was slightly decreased by the increase of NaCl and $CaCl_2$ concentration.

• KSBB Journal
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• v.26 no.2
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• pp.107-111
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• 2011

The essential operating parameters in virus vaccine production are multiplicity of infection (MOI), harvest time, and infection time. Stimulating agents also can be applied in order to improve vaccine productivity further. We investigated the optimum operating conditions in porcine transmissible gastroenteritis virus (TGEV) vaccine production and the applicability of sodium butyrate (NaBu) as a stimulating agents for the improvement of vaccine productivity. The optimum MOI, infection time, and harvest time for high production of TGEV by swine testicle (ST) cells were found to be 0.0001 pfu/cell, 3 day after cell inoculation, and 24 hpi, respectively. NaBu is known as a histone deacetylase inhibitor that has been widely used for the high expression of recombinant protein using mammalian cells and for the enhancement of virus propagation. So we tried to examine the potential of NaBu as a stimulating agent and to determine the optimum concentration by comparing TGEV titers with different range of NaBu concentration. TGEV titer with 5 mM NaBu was 1.5 times higher than control. Therefore, we concluded that NaBu can be a promising agent for stimulating various vaccine production including TGEV and the optimum NaBu concentration for TGEV production was determined to be 5 mM.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• KSBB Journal
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• v.13 no.3
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• pp.272-278
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• 1998

Cell recovery from high cell density broths of Alcaligenes eutrophus by pretreatment with aluminum-based coagulants such as aluminum sulfate, polyaluminum hydrooxide chloride silicate (PACS), and polyaluminum hydrooxide chloride (Hi-PAX) was carried out. Cells coagulated with coagulants could be successfully recovered above 95-99% by centrifugation or filtration. The optimum initial pH of fermentation broths for cell recovery was in the range of 10 to 12. Optimum coagulants dosage for cell recovery increased with increasing of cell concentrations (21-160 g/L). The optimum coagulant dosages to recover cells with more than 95% cell recovery by centrifugation for the cell concentrations ranged 21-160 g/L were as follows: aluminum sulfate, 416-1708 mg Al/L; PACS, 211-826 mg Al/L; Hi-PAX, 320-960 mg Al/L. At optimum conditions for the coagulation of cells, centrifugal forces for 95% of cell recovery were dependent on the cell concentration. The centrifugal forces at 82 g/L and 160 g/L of cell concentration were only 45${\times}$g and 1600${\times}$g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.102-108
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• 1998

This study was performed to establish manufacturing of garlic vinegar which has medical action component of garlic and functionality of vinegar. Optimum alcohol concentration, and garlic juice concentration for the mpnufacturing of garlic vinegar were 5%, 10%, respectively, and the optimum conditions were obtained when the fermentation was carried out at agitation of agitation of 120rpm and temperature of 3$0^{\circ}C$. The acetic acid content of optimum condition was 4.87% and thiosulfinate content was 37.5mg after 20days fermentation. The major organic acid compositions in garlic vinegar were oxalic acid, citric acid, malic acid and acetic acid, and free amino acid compositions were aspartic acid, threonine, serine, glutamic acid, alanine etc.

• Korean Journal of Microbiology
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• v.10 no.1
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• pp.1-8
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• 1972

This experiment was carried out to investigate the physiological characteristics of isolated bacteria, Ferrobacillus ferooxidans from copper mine water in Korea. The results obtained were as follows ; 1. The optimum pH range for the growth of these bacteria was 2.0-3.0 and optimum temperature was $20^{\circ}C$-$30^{\circ}C$. 2. The oxidation curves of ferrous iron to the ferric iron ran parallel with the growth curves. 3. The optimum nitrogen concentration was 400-800 ppm and the minimal flow rate of air for the maximal growth of the bactria was 70 ml air/min./200ml medium. 4. The growth of these bacteria was inhibited by the absence of ferrous iron and by the addition of sulfur. 5. Ferrous iron at a concentration of 9000 ppm, appeared to be optimum for the most rapid growth of Ferrobacillus ferrooxidans.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Journal of Korean Society of Water and Wastewater
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• v.32 no.2
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• pp.145-152
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• 2018

This study is focused on manganese (Mn(II)) removal by ozonation in surface water. Instant ozone demand for the water was 0.5 mg/L in the study. When 0.5 mg/L of Mn(II) is existed in water, the optimum ozone concentration was 1.25 mg/L with reaction time 10 minutes to meet the drinking water regulation. The ozone concentration to meet the drinking water regulation was much higher than the stoichiometric concentration. The reaction of soluble manganese removal was so fast that the reaction time does not affect the removal dramatically. When Mn(II) is existed with Fe, the removal of Mn(II) was not affected by Fe ion. However As(V) is existed as co-ion the removal of Mn(II) was decreased by 10%. Adding ozone to surface water has limited effect to remove dissolved organic matter. When ozone is used as oxidant to remove Mn(II) in the water, the existing co-ion should be evaluated to determine optimum concentration.