• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1993.05a
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• pp.149-159
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• 1993

The concept of Solid-State Fermentation is briefly explained in comparison to other fermentation principles, and several types of fermenters are presented. A recently developed "Swing Reactor" for SSF is shown. When inoculated on rice, the mould Monascus purpureus forms red pigments, Which can be used as food colors (Ang-kak, Red Rice). By Response Surface Methodology, serveral factors have been optimized for maximal red colour formation. Showing that presoaking time of rice, pH of soaking water, age of preculture and inoculum size were not of importance within the observed limits. For a fermentation time of 7 days, start humidity is optimal at 34% and temperature is optimal at 28.8 C. These results of small scale fermentation could be transferred to the Swing Reactor.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.289-298
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• 2016

FK506 hyper-yielding mutant, called the TCM8594 strain, was made from Streptomyces tsukubaensis NRRL 18488 by mutagenesis using N-methyl-N'-nitro-N-nitrosoguanidine, ultraviolet irradiation, and FK506 sequential resistance selection. FK506 production by the TCM8594 strain improved 45.1-fold ($505.4{\mu}g/mL$) compared to that of S. tsukubaensis NRRL 18488 ($11.2{\mu}g/mL$). Among the five substrates, wheat bran was selected as the best solid substrate to produce optimum quantities of FK506 ($382.7{\mu}g/g$ substrate) under solid-state fermentation, and the process parameters affecting FK506 production were optimized. Maximum FK506 yield ($897.4{\mu}g/g$ substrate) was achieved by optimizing process parameters, such as wheat bran with 5 % (w/w) dextrin and yeast extract as additional nutrients, 70 % (v/w) initial solid substrate moisture content, initial medium pH of 7.2, $30^{\circ}C$ incubation temperature, inoculum level that was 10 % (v/w) of the cell mass equivalent, and a 10 day incubation. The results showed an overall 234 % increase in FK506 production after optimizing the process parameters.

• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.654-662
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• 2024

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to Mucoromycota, including Lichtheimia, Mucor, Rhizomucor, and Rhizopus, produced smaller amounts of total amino acids and umami-producing amino acids, such as glutamic acid and aspartic acid, than strains belonging to Aspergillus subgenus circumdati. The genera Penicillium and Scopulariopsis produced large amounts of total amino acids and glutamic acid, suggesting that these genera play an essential role in producing umami and kokumi tastes in fermented soybean products. Strains belonging to Aspergillus subgenus circumdati, including A. oryzae, showed the highest amino acid content, including glutamic acid, suggesting the potential benefits of A. oryzae as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.

• KSBB Journal
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• v.32 no.2
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• pp.96-102
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• 2017

The lignocellulose that is a major component of spent coffee ground was degraded and saccharified. To implement the spent coffee, after several pre-treatments, inoculation of Phanerochaete chrysosporium and solid-state fermentation were conducted. The optimal temperature of the enzymes (lignin peroxidase, manganese peroxidase, xylanase, laccase, and cellulase) for degradation of lignocellulose by P. chrysosporium was found. We also measured the maximum activity of enzymes (lignin peroxidase 0.15 IU/mL, manganese peroxidase 0.90 IU/mL, laccase 0.11 IU/mL, cellulase 5.87 IU/mL, carboxymethyl cellulase 9.52 IU/mL, xylanase 1.16 IU/mL) used for the process. As a result, 4.73 mg/mL of reduced sugar was obtained and 61.02% of lignin was degraded by solid state fermentation of P. chrysosporium on spent coffee ground.

• Journal of Applied Biological Chemistry
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• v.51 no.4
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• pp.155-159
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• 2008

A local isolate of Aspergillus niger was cultivated under optimal growth conditions on wheat bran in solid state fermentation. Filter paperase from fermented bran was separately extracted with different solvents to test the recovery of the enzyme. Among solvents tested, distilled water served as the best leachate, thus the conditions were further optimized with distilled water. After two washes of fermented bran with distilled water for 1.5 h each under stationary conditions at 1 g wheat bran: 5 mL distilled water, the maximum recovery of 13.5 $Ug^{-1}$ of wheat bran was obtained.

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.302-306
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• 2014

The present study was carried out to optimize fermentation parameters for the production of cellulolytic enzymes through solid substrate fermentation of Trichoderma reesei and Aspergillus niger grown on wheat straw. A sequential optimization based on one-factor-at-a-time method was applied to optimize fermentation parameters including temperature, pH, moisture content and particle size. The results of optimization indicated that $40^{\circ}C$, pH 7, moisture content 75% and particle size between 0.25~0.5 mm were found to be the optimum condition at 96 hr fermentation. Under the optimal condition, co-culture of T. reesei and A. niger produced cellulase activities of 10.3 IU, endoglucanase activity of 100.3 IU, ${\beta}$-glucosidase activity of 22.9 IU and xylanase activity of 2261.7 IU/g dry material were obtained. Cellulolytic enzyme production with optimization showed about 72.6, 48.8, 55.2 and 51.9% increase compared to those obtained from control experiment, respectively.

• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.335-342
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• 2013

In this study, we compared the performance of two control systems, fuzzy logic control (FLC) and conventional control (CC). The control systems were applied for controlling temperature and substrate moisture content in a solidstate fermentation for the biosynthesis of amylase and protease enzymes by Aspergillus oryzae. The fermentation process was achieved in a 200 L rotating drum bioreactor. Three factors affecting temperature and moisture content in the solid-state fermentation were considered. They were inlet air velocity, speed of the rotating drum bioreactor, and spray water addition. The fuzzy logic control system was designed using four input variables: air velocity, substrate temperature, fermentation time, and rotation speed. The temperature was controlled by two variables, inlet air velocity and rotational speed of bioreactor, while the moisture content was controlled by spray water. Experimental results confirmed that the FLC system could effectively control the temperature and moisture content of substrate better than the CC system, resulting in an increased enzyme production by A. oryzae. Thus, the fuzzy logic control is a promising control system that can be applied for enhanced production of enzymes in solidstate fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.357-365
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• 2019

Objective: The experiment was conducted to evaluate the effects of four fungal pretreatments on the nutritional value of Camellia seed residues, and to evaluate the feeding value of pretreated Camellia seed residues for ruminants. Methods: Camellia seed residues were firstly fermented by four lignin degrading fungi, namely, Phanerochaete chrysosporium (P. chrysosporium)-30942, Trichoderma koningiopsis (T. koningiopsis)-2660, Trichoderma aspellum (T. aspellum)-2527, or T. aspellum-2627, under solid-state fermentation (SSF) conditions at six different incubation times. The nutritional value of each fermented Camellia seed residues was then analyzed. The fermentation profiles, organic matter degradability and metabolizable energy of each pre-treated Camellia seed residue were further evaluated using an in vitro rumen fermentation system. Results: After 5 days of fermentation, P. chrysosporium-30942 had higher degradation of lignin (20.51%), consumed less hemicellulose (4.02%), and the SSF efficiency reached 83.43%. T. koningiopsis-2660 degraded more lignin (21.54%) and consumed less cellulose (20.94%) and hemicellulose (2.51%), the SSF efficiency reached 127.93%. The maximum SSF efficiency was 58.18% for T. aspellum-2527 and 47.61% for T. aspellum-2627, appeared at 30 and 15 days respectively. All the fungal pretreatments significantly improved the crude protein content (p<0.05). The Camellia seed residues pretreated for 5 days were found to possess significantly increased organic matter degradability, volatile fatty acid production and metabolizable energy (p<0.05) after the treatment of either P. chrysosporium-30942, T. koningiopsis-2660 or T. aspellum-2527. The fungal pretreatments did not significantly change the rumen fermentation pattern of Camellia seed residues, with an unchanged ratio of acetate to propionate. Conclusion: The fungi showed excellent potential for the solid-state bioconversion of Camellia seed residues into digestible ruminant energy feed, and their shorter lignin degradation characteristics could reduce loss of the other available carbohydrates during SSF.