• KSBB Journal
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• v.14 no.3
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• pp.365-370
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• 1999

To optimize the culture conditions for Beauveria bassiana 726, the effects of culture medium, pH, and temperature on mycelium and spore production were investigated. The optimum temperature and pH for the cultivation of B. bassiana 726 were 28 $^{\circ}C$ and 5.0, respectively. The optimized medium was composed of 1.0~2.0% total sugar from molasses, 0.5% corn steep liquor and 0.05% KH$_2$PO$_4$. In the cultivation of B. bassiana 726 with the optimum medium, the specific growth rate and substrate utilization were well-fitted with the proposed kinetic model in the shake flask and stirred tank reactor. When the fed-batch cultivation using carbon suorce, nitrogen source, and mineral salt as a feeding medium was compared with batch cultivation in stirred tank reactor, mycelium (12.7 g/L) and spore production (5.4$\times$$10^8/mL$) were enhanced up to 110% and 85%, respectively.

• Korean Journal of Environmental Agriculture
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• v.26 no.4
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• pp.332-336
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• 2007

Pseudomonas stutzeri strain KCCM 34719 was used in this experiment to determine the effects of increasing Pb(II) concentrations on its growth rate. To obtain optimum growth conditions, strain KCCM 34719 was cultivated in nutrient broth under various conditions, such as temperature, pH, and NaCl concentration. Optimal conditions for cell growth were $30^{\circ}C$ of temperature, 8.0 of pH, and 3% of NaCl concentration, respectively. Growth response of bacterial cell to Pb(II) showed tolerance to concentrations ranging from 10 to 100 mg ${\ell}^{-1}$ in liquid culture, following a growth pattern similar to the control. Growth rate was greatly inhibited at 200 mg ${\ell}^{-1}$ of Pb(II).

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.695-702
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• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Microbiology and Biotechnology Letters
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• v.25 no.3
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• pp.317-321
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• 1997

The effect of ammonium ion concentration on the production of demethyl- chlortetracycline (DMCT) by a DMCT overproducing mutant, Streptomyces aureofaciens 27VR, and the optimal control of pH were studied. The optimum levels of pH control were 6.5-6.6 for 80-120 hr, 6.4- 6.5 for 121-150hr and 6.3-6.4 for 151-190hr. The optimum level of ammonium ion concentration during the pH control was lower than 20 mg%. Under the optimized culture condition, it was possible to produce DMCT with an 18% increase in productivity compared to that of standard culture condition in 190hrs of the fermentor operation.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.761-770
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• 2008

The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.433-439
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• 1999

Among microorganisms isolated from soil, YJ-66 strain was the best producer of flocculant and was examined for flocculating ability in the active carbon and CaCl2. YJ-66 strain was the best producer of flocculant and was examined for flocculating ability in the active carbon and CaCl2. YJ-66 strain was identified to be a species belonging to the genus Achromobacter. The optimum culture condition for production of bioflocculant with the isolated strain was for 72hrs at 3$0^{\circ}C$ and pH7.5. The favorable carbon, nitrogen sources and inorganic salts for production of the flocculant were sucrose, peptone, MgSO4 and KH2PO4, whose optimal concentrations were 2%. 0.067%, 0.1% and 0.1%, respectively. Addition of the carbon and inorganic salts significantly increased the production of flocculant. Compositions of optimized culture medium for bioflocculant production by Achromobacter sp. YJ-66 were 2% sucrose, 0.067% peptone, 0.1% MgSO4 and 0.1% KH2PO4 in initial pH 7.5 during at 3$0^{\circ}C$ for 72hrs.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1470-1476
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• 2001

Kou Woan Lao is an oriental-style dairy product, which is coagulated by milk-clotting enzyme from the culture filtrate of lao-chao. The product appears smooth, sweet, slightly wine flavour, and the flavour differs from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the quality of Kou Woan Lao. A response surface design was used for studying the effects of addition of carrageenan, locust bean gum, and culture filtrate from lao-chao on the curd firmness, viscosity, and syneresis. Results indicated that the best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22% carrageenan, 0.21 % locust bean gum and 12% culture filtrate from lao-chao. The curd firmness, viscosity and syneresis of resultant product were 29.3 g, 21,347.7 cps, and 8.92%, respectively and the microstructure of the curd revealed a relatively complete three-dimensional spider web-like structure.

• Mycobiology
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• v.34 no.4
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• pp.200-205
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• 2006

Phellinus genus belonged to Hymenochaetaceae of Basidiomycetes and has been well known as one of the most popular medicinal mushrooms due to high antitumor activity. This study was carried out to obtain the basic information for mycelial culture conditions of Phellinus linteus, P. baumii, and P. gilvus. According to colony diameter and mycelial density, the media for suitable mycelial growth of them were shown in MEA, glucose peptone, and MCM. The optimum temperature for mycelial growth was $30^{\circ}C$. Carbon and nitrogen sources were man nose and malt extract, respectively. The optimum C/N ratio was 10:1 to 5:1 with 2% glucose concentration, vitamin was thiamine-HCl, organic acid was succinic acid, and mineral salt was $MgSO_{4}{\cdot}7H_{2}O$.