• Applied Biological Chemistry
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• v.8
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• pp.45-50
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• 1967

Starch was liquefied by the bacteriological ${\alpha}-amylase$ and saccharified separately by four strains of mold as saccharogenic enzymes, then thise was fermented for research the fermentation rates, the usefulness of application of four strains of mold and the S.P to need in proportion increasing of concentration of mixed-starches for brewing in this experiment. The obtained results were as follows: 1) In the ability of saccharificatien, fermentation and acid resistance, Aspergillus usamii mut shirousamii, which were used to produce the koji, were excellent, however, Rhizopus delemar had heavy pollution in a lot of production of koji, were-as its qualities as enzyme was good. 2) The necessary S.P in proportion to the concentration of mixed-starch for brewing was found in this experiment in which was fermented in the various concentration of the adding S.P and the mixed-starches for brewing. 3) In the experiment of almost manufacture scale, the S.P needed essentially in the saccharogenic formentation was found and the usefulness of the necessary S.P was observed, and in fact in the manufacture scale it was safer to add the S.P more than 1.2% because it must be considered that the ability of enzymes is reduced by heat or acid. 4) The period of fermentation was shorten because the conditions for yeast propagation were excellent as a results of starches being liquefied by bacteriological amylase, and saccharified by molds as saccharogenic enzymes.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.29-32
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• 2005

We just carried out this study in order to obtain an appropriate information of the population of toxigenic fungi in crude drugs in seoul. Results of fungal examination on twenty-three kinds crude drugs were described in this report. In 21 crude drugs, colonies of fungi were possible to identify into 7 genera. Predominant genera of fungi in crude drugs were Aspergillus spp. $(14,\;46.6\%)$, Scopulariospsis spp. $(7,\;23.3\%)$, Penicillium spp., Rhizopus spp., Fusarium spp $(2,\;6.6\%,\;respectively)$ and Phoma sp., Chaetomium sp. $(1,\; 3.3\%,\;respectively)$. Mycotoxin producing fungi like Aspergillus spp., Penicillum spp., and Fusarium spp. were 18 colonies$(60\%)$, totally.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.212-217
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• 1999

The effects of nuruk and wheat bran on cholesterol level in serum and activities of free radical metabolizing enzymes were investigated in rats. The rats were fed a diet containing nuruk or wheat bran for one month. Body weight and food intake were measured. Animals were sacrificed after one month. The increased food efficiency ratio throughout whole growth period was observed in the rats fed with either nuruk containing Aspergillus terreus or wheat bran compared with control group on normal diet. In the rats fed with nuruk, hepatic GSH content, glutathione S transferase activity, hepatic cytochrome P 450 content, and aniline hydroxylase activities were generally increased. In the rats fed with nuruk containing other fungi except Aspergillus terreus, xanthine oxidase activity was decreased. The decreased cholesterol level in serum was observed in rats fed with nuruk prepared from Aspergillus terreus and wheat bran. LDL cholesterol level was decreased in rats fed with nuruk prepared with other fungi such as Penicillium sp. and Rhizopus sp. But HDL cholesterol level was increased in all groups fed with nuruk from any fungi and wheat bran. These results suggested that nuruk or wheat bran supplemented diet might exert their effect by decreasing cholesterol level in serum and amount of oxygen free radical level.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.317-319
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• 2002

Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of alginic acid from sea mustard to increase extraction yield. EPG digestion was examined under distinct conditions within temperatures from $25^{\circ}C$ to 5$0^{\circ}C$, pH 5 to 9, and treatment times from 0 to 36 hr. The optimal conditions fur alginic acid extraction with EPG were: pH 7.0 at 3$0^{\circ}C$ for 24 hrs. The EPG hot water extraction yield was 3.4 times higher yield than hot water extraction alone. Using EPG to extract alginic acid from sea mustard should be considered a viable alternative to conventional extraction, with the advantage of reducing hazardous wastes such as strong acid and alkali solutions.

• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.56-63
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• 1988

Fermented barley food was produced by the mixed culture fermentation with a tai-cults re system of a mold, a yeast and a lactobacillus. When Rhizopus delemar IFO 4746, Hansenular anomala IFO 0568 and Lactobacillus sp. L-5 were selected and cultivated on steamed barley at 3$0^{\circ}C$ for 2days and 37$^{\circ}C$ for 3days, the fermented product of good quality was obtained. During fermentation. changes in acidity, pH, water content and color of fermented barley were examined.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1270-1279
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• 2011

Bealmijang is a short-term aged paste made from meju, which is a brick of fermented soybeans and other ingredients. Different types of bealmijang are available depending on the geographic region or ingredients used. However, no study has clarified the microbial diversity of these types. We identified 17 and 14 fungal species from black soybean meju (BSM) and buckwheat meju (BWM), respectively, on the basis of morphology, culture characteristics, and internal transcribed spacer and ${\beta}$-tubulin gene sequencing. In both meju, Aspergillus oryzae, Rhizopus oryzae, Penicillium polonicum, P. steckii, Cladosporium tenuissimum, C. cladosporioides, C. uredinicola, and yeast species Pichia burtonii were commonly found. Moreover, A. flavus, A. niger, P. crustosum, P. citrinum, Eurotium niveoglaucum, Absidia corymbifera, Setomelanomma holmii, Cladosporium spp. and unclassified species were identified from BSM. A. clavatus, Mucor circinelloides, M. racemosus, P. brevicompactum, Davidiella tassiana, and Cladosporium spp. were isolated from BWM. Fast growing Zygomycetous fungi is considered important for the early stage of meju fermentation, and A. oryae and A. niger might play a pivotal role in meju fermentation owing to their excellent enzyme productive activities. It is supposed that Penicillium sp. and Pichia burtonii could contribute to the flavor of the final food products. Identification of this fungal diversity will be useful for understanding the microbiota that participate in meju fermentation, and these fungal isolates can be utilized in the fermented foods and biotechnology industries.

• Journal of Microbiology and Biotechnology
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• v.9 no.6
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• pp.832-838
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• 1999

Two different types of lipases (lipase I and lipase II) secreted into culture medium by Rhizopus sp. L-I were purified using a hydrophobic chromatography and were partially characterized. Both enzymes were monomeric as revealed by SDS-PAGE and gel filtration. The molecular masses of the enzymes were identified as 45 kDa (lipase I) and 69 kDa (lipase II). The isoelectric points were estimated to be 3.6 and 5.2 for lipase I and lipase II, respectively. pH and temperature activity optima for lipase I were as 7.5 and $50^{\circ}C$, respectively, whereas the corresponding parameters for lipase II were 6.0 and $45^{\circ}C$. The amino terminal sequences of lipase I and lipase II, determined by Edman degradation, were found to be Leu-Val-Met-Ile-Gln-Arg and Leu-Val-Met-Lys-Gln-Arg, respectively. By western blotting analysis, the two lipases were found to have a common antigenic determinant. Immuno-electron cytochemistry conducted with polyclonal anti-lipase I antibody indicated the enzyme located in both the periplasm and the adjacent vesicles of fungal hyphae. Fortunately, the sites on the cell envelope where lipase was exported into the culture medium was also identified.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.356-360
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• 1999

Growth-inhibitory effects of citrus oils and agricultural fungicides, which were on the market, on several molds isolated from putrefied citrus fruits were investigated. When fungicidal activities of 11 kinds of synthetic agrochemicals against 6 species of molds, Alternaria alternata, Rhizopus sp., Botrytis cinerea, Monilia candida, Penicillium italicum and Penicillium digitatum, were investigated, agrochemicals containing mancozeb or fluazinam as an effective component had the broadest fungicidal spectrum. Agrochemicals containing iprodione, benomyl, azoxystrobin or thiophanate were less effective on the molds and those containing conazole derivative were intermediately effective. Resistance of the molds to the agrochemicals were species- and agrochemical-dependent. Among those molds tested, Penicillium italicum and Alternaria alternata showed relatively higher level of survival in the presence of synthetic fungicides. On the other hand, when the molds were exposed to citrus oils by direct contact, no cell could survive regardless of the species. The fungicidal activity of citrus oils was also confirmed by paper disk method and microscopic observation. These results suggested that citrus oils had broad killing activity against molds. Therefore, it would be necessary to design method for the application of citrus oils in order to improve post-harvest storage of citrus fruits.

• Korean Journal of Microbiology
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• v.53 no.1
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• pp.39-48
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• 2017

In order to evaluate the diversity of microbial population of Korean traditional Deonjang and Gochujang produced in Jeju, Jeonnam, and Jeonbuk province area, microbial communities were analyzed using next generation sequencing. In this result, the dominant bacteria of Deonjang in three area were Bacillus amyloliquefaciens, Tetragenococcus halophilus, and Bacillus was major dominant bacteria in Jeonnam (43.16%) and Jeonbuk (64.54%) area. But in Jeju area, Bacillus was 0.22%, which was significantly different from the other two. Equally, the dominant fungi of Deonjang in 3 area were Candida versatilis. Common fungus in Jeonnam and Jeonbuk area was Candida sp., respectively, 64.22% and 33.68% and Micor sp. was a common fungus in Jeonnam (15.66%) and Jeonbuk area (36.73%). But in Jeju area, Candida sp. and Zygosaccharomyces rouxii were dominant than mold. Bacillus subtilis, Bacillus licheniformis, and B. amyloliquenfaciens were the preminant bacteria in the traditional Gochujang in three regions. But there were no common dominant fungi in the 3 regions. Aspergillus sp. and Rhizopus sp. prevailed in Jeju and Jeonnam region, and Zygosaccharomycess rouxii predominanted in Jeonbuk area. These results suggested that the difference in the samples collected for the study were classified into similar groups according to the characteristics of each sample rather than regional characteristics.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.85-91
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• 2004

In order to improve foxtail millet wine, a traditional Jeju cereal wine, fermentation characteristics of millet Yakju with different types of Nuruks prepared using isolated Aspergillus sp. and Rhizopus sp. were investigated. When the millet wine was brewed with the Nuruk prepared in this study, the combination ratio of wheat flour: barley : wheat bran : millet = 8 : 1 : 1 : 0 (pellet) showed the highest level of alcohol concentration, and a more favorable score than Kuksundang Nuruk in sensory evaluation. The main organic acids in millet wine were lactic and acetic acids, and the minor organic acids were fumaric, oxalic, citric and malic acids. Analysis of sugar compositions showed that glucose, arabinose, and maltose were present in decreasing order, and that xylose was also detected. Flavor components of millet wine were mainly iso-amyl, iso-butyl and n-propyl alcohols. Ethylacetate and acetadehyde were also detected. The contents of iso-butyl and n-propyl alcohols were higher in the millet wine prepared with Kuksundang Nuruk than those prepared with other Nuruks.