• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1312-1321
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• 2011

Enzyme extracts of cellulase [filter paper cellulase (FPase) and carboxymethyl cellulase (CMCase)], chitinase, and chitosanase produced by Aspergillus niger NRRL-567 were evaluated. The interactive effects of initial moisture and different inducers for FP cellulase and CMCase production were optimized using response surface methodology. Higher enzyme activities [FPase $79.24{\pm}4.22$ IU/gram fermented substrate (gfs) and CMCase $124.04{\pm}7.78$ IU/gfs] were achieved after 48 h fermentation in solid-state medium containing apple pomace supplemented with rice husk [1% (w/w)] under optimized conditions [pH 4.5, moisture 55% (v/w), and inducers veratryl alcohol (2 mM/kg), copper sulfate (1.5 mM/kg), and lactose 2% (w/w)] (p<0.05). Koji fermentation in trays was carried out and higher enzyme activities (FPase $96.67{\pm}4.18$ IU/gfs and CMCase $146.50{\pm}11.92$ IU/gfs) were achieved. The nonspecific chitinase and chitosanase activities of cellulase enzyme extract were analyzed using chitin and chitosan substrates with different physicochemical characteristics, such as degree of deacetylation, molecular weight, and viscosity. Higher chitinase and chitosanase activities of $70.28{\pm}3.34$ IU/gfs and $60.18{\pm}3.82$ to $64.20{\pm}4.12$ IU/gfs, respectively, were achieved. Moreover, the enzyme was stable and retained 92-94% activity even after one month. Cellulase enzyme extract obtained from A. niger with chitinolytic and chitosanolytic activities could be potentially used for making low-molecular-weight chitin and chitosan oligomers, having promising applications in biomedicine, pharmaceuticals, food, and agricultural industries, and in biocontrol formulations.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.423-427
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• 2009

This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) and fermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24h. The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregation induced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activity and significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not show any cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The results suggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activities were improved during fermentation by B. subtilis NUC1.

• Journal of Convergence for Information Technology
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• v.11 no.11
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• pp.239-247
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• 2021

This paper aims to increase functionality and competitiveness through fermentation of rice bran, which is used as a raw material for alternative foods and cosmetics. Cytotoxicity and anti-inflammatory effects were confirmed using rice bran extract fermented with Saccharomycopsis fibuligera A8 isolated from Nuruk. In the case of cytotoxicity, cytotoxicity was shown at 100 ㎍/mL for rice bran extracts, but cytotoxicity was not shown for fermented rice bran extracts. Meanwhile, as a result of confirming anti-inflammatory effects through inflammatory indicators such as nitric oxide, TNF-α, IL-1β, and IL-6, rice bran extracts showed anti-inflammatory effects at concentrations of 100 ㎍/mL or higher only nitric oxide and TNF-α. And fermented rice bran extracts exhibited anti-inflammatory effects at concentrations of 25 ㎍/mL, 25 ㎍/mL, 50 ㎍/mL, and 50 ㎍/mL, respectively, exhibiting anti-inflammatory effects in lower concentration. Meanwhile, as a result of testing the cytotoxicity and anti-inflammatory effects of heat-killed S. fibuligera, it was found that the heat-killed S. fibuligera showed anti-inflammatory effect in fermented products.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1808-1819
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• 2017

Knowledge on the functional characteristics and temporal variation of anaerobic bacterial populations is important for better understanding of the microbial process of two-stage anaerobic reactors. However, owing to the high diversity of anaerobic bacteria, close attention should be prioritized to the frequently abundant bacteria that were defined as core bacteria and putatively functionally important. In this study, using MiSeq sequencing technology, the core bacterial community of 98 operational taxonomic units (OTUs) was determined in a two-stage upflow blanket filter reactor treating pharmaceutical wastewater. The core bacterial community accounted for 61.66% of the total sequences and accurately predicted the sample location in the principal coordinates analysis scatter plot as the total bacterial OTUs did. The core bacterial community in the first-stage (FS) and second-stage (SS) reactors were generally distinct, in that the FS core bacterial community was indicated to be more related to a higher-level fermentation process, and the SS core bacterial community contained more microbes in syntrophic cooperation with methanogens. Moreover, the different responses of the FS and SS core bacterial communities to the temperature shock and influent disturbance caused by solid contamination were fully investigated. Co-occurring analysis at the Order level implied that Bacteroidales, Selenomonadales, Anaerolineales, Syneristales, and Thermotogales might play key roles in anaerobic digestion due to their high abundance and tight correlation with other microbes. These findings advance our knowledge about the core bacterial community and its temporal variability for future comparative research and improvement of the two-stage anaerobic system operation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.904-909
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• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• Journal of Life Science
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• v.20 no.8
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• pp.1268-1275
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• 2010

This study was carried out to investigate the anti-proliferative activity of solid-state fermented medicinal herbs which include Phellinus baumii. Methanol extracts were prepared from 36 different medicinal herbs and their fermented counterparts. These extracts were used to treat human colorectal HCT116 cell, human embryonic kidney cell HEK-293, pre-adipocyte cell 3T3-L1, and pre-osteoblast cell MC3T3-E1 for 24 hr. At a concentration of 100 ${\mu}g/ml$, the extracts of Amomum villosum, Cnidium officinale Makino, Dendrobium moniliforme, Dictamnus dasycarpus, Diospyros kaki Thunb, Eucommia ulmoides Oliv, Ginkgo biloba L, Magnolia denudata Desrousseaux, Orostachys japonicus, Panax notoginseng, Pharbitis nil Choisy, Polygala tenuifolia and Trichosanthes kirilowii (seed) led to a < 50% decrease in cell proliferation, and mycelium of P. baumii showed a 46.3% decrease in cell proliferation. Meanwhile, the extracts of the 25 fermented herbs showed similar anti-proliferative activities compared to those of individual non-fermented herbs. However, the extracts of the fermented Drynaria fortunei Kunze (1), Lycium chinense Mill (2), Fritillaria thunbergii Miquel (3) and Prunus persica showed increased anti-proliferative activity. The $IC_{50}s$ of (1), (2) and (3) were especially decreased to 28, 85 and 80 ${\mu}g/ml$ from 394, 917 and 149 ${\mu}g/ml$, respectively. Furthermore, the cytotoxicity of the extracts of fermented (1), (2) and (3) against HEK-293, 3T3-L1, and MC3T3-E1was negligible up to 200 ${\mu}g/ml$. These results suggest that solid-state fermentation using the mycellium of P. baumiiproduce potential anti-cancer agents or strengthen the bioactivity of medicinal herbs.

• Journal of Animal Science and Technology
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• v.54 no.2
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• pp.133-139
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• 2012

A bacterium, identified as $Bacillus$ $amyloliquefacies$, CNL-90 using 16S rDNA analysis, was isolated from malt grain. The optimal activities of its ${\alpha}$-amylase and protease were observed at pH 6 and $60^{\circ}C$, and at pH 6 and $50^{\circ}C$, respectively although their activities remained stable at pH 7 and $40^{\circ}C$for ${\alpha}$-amylase and at pH 7 and $50^{\circ}C$ for protease. After solid-state fermentation of $B.$ $amyloliquefacies$, CNL-90 on wheat bran for 72hr or 144hr, the ${\alpha}$-amylase and protease activities were 170,000 and 290,000 units/kg, and 290,000 and 310,000 units/kg, respectively. The viable bacterial cell counts were $1.5{\times}10^9$ CFU/g and $2.2{\times}10^9$ CFU/g at 72hr and 144hr of the solid-state fermentation, respectively. A feeding trial with a total of 127 piglets was also conducted. The animals were divided into two groups: an experimental group fed with the fermented product (63 piglets) and a control group (64 piglets). The growth rate of the experimental group was 6.66% higher than that of the control group (P<0.05). The results of this study indicate that the ${\alpha}$-amylase and protease from $B.$ $amyloliquefacies$, CNL-90 can be used for industrial applications due to their activity in production of carbohydrate hydrolysates.

• Korean Journal of Microbiology
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• v.50 no.1
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• pp.53-59
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• 2014

This study was conducted to investigate the characteristics between non-fermented chinese yam and rice (non-FCYR) and fermented chinese yam and rice (FCYR). 1.1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total polyphenol, flavonoid contents and reducing power were investigated to evaluate the anti-oxidation activities of FCYR. Also, productivity of monacolin K, major medicinal ingredient of FCYR, was investigated, using Aspergillus terreus KCCM 12225. In case of non-FCYR, DPPH radical scavenging activities for three kinds of yam (Dioscorea japonica, Dioscorea batatas, Dioscorea opposita) and rice were estimated about 51.8, 66.4, 42.2 and 7.5%, while in case of FCYR, those for three kinds of yam and rice were estimated to increased about 64.7, 74.7, 52.8, and 32.3%, respectively. Total polyphenol contents of non-FCYR were estimated to 196.9, 265.7, 160.1, and 91.6 mg/kg, while total polyphenol contents of FCYR were estimated to increase about 530.7, 708.3, 427.2, and 265.9 mg/kg, respectively. Total flavonoid contents of FCYR increased to 2.8-3.3 times higher than those of non-FCYR. Reducing power of non-FCYR was about 0.97, 1.28, 0.64, and 0.17 (OD at 700 nm), while, that of FCYR increased about 1.75, 2.38, 1.24, and 0.46. Remakable increase in monacolin K productivity of FCYR was observed. Monacolin K productivity of FCYR was estimated to 467.1, 514.8, 339.2, and 272.5 mg/kg, respectively. In this study, fermented chinese yam (Dioscorea batatas) was estimated to be effective biological activity material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.450-457
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• 2011

Roasted soybean flour (RSF) and mixed cereals were fermented by the solid state fermentation using Bacillus subtilis HA to optimize the production of biologically active compounds. The RFS fermented with 52.7% moisture content showed higher production with protease activity of 42.6 unit/g and 10% mucilage content after fermentation for 24 hr. Tyrosine content and protease activity after 48 hr fermentation time were the highest values with 445.5 mg% and 55.1 unit/g, respectively. However, the wholesome fermented RSF (FRSF) was obtained by fermentation for 24 hr because of the production of unpleasant flavors after fermentation for 48 hr. The RSF fermented with various types and contents of cereals has no effects on tyrosine content and protease activity. However, the addition of brown rice significantly increased mucilage content, especially indicating 24.55% at the addition of 80% (w/w). For addition of barley, fibrinolytic activity was increased to 11.82 unit/g by the fortification of 60% barley. It is concluded that biologically active compounds including fibrinolytic activity and mucilage content in FRSF were dependent upon the type and content of various cereals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.487-496
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• 2013

Green coffee beans (CB, Indonesian Mandheling) were fermented with three kinds of mushrooms (Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) or two kinds of mycelia from molds (Monascus purpureus, MP; Monascus ruber, MR) using solid-state culture to enhance physiological activity. After the roasting of fermented green coffee beans, roasted coffees were extracted with a hot-water decoction or 95% ethanol reflux. Yields from hot water extracts (HW, 17.7~25.3%) were higher than those from ethanolic extracts (EE, 9.5~12.2%). Hot-water extracts of roasted coffees from green coffee beans fermented with two molds (MP-CB-HW and MR-CB-HW) showed higher total polyphenols, flavonoids, and DPPH free radical scavenging activity than roasted coffees from non-fermented (CB-HW) or fermented green coffee beans with the three mycelia from mushrooms. MR-CB-HW also had the most potent macrophage stimulating and mitogenic activity (1.32 and 1.40-fold of CB-HW, respectively). In addition, MP-CB-EE and MR-CB-EE did not show any cytotoxicity to the RAW 264.7 cell at a concentration of $100{\mu}g/mL$, and these extracts significantly inhibited nitric oxide (NO) production from the LPS-stimulated RAW 264.7 cell line (38.6 and 37.0% of the LPS-treated group). Meanwhile, the chlorogenic acid concentrations of MP-CB-HW or MR-CB-HW highly increased (to 76.21 or $76.73{\mu}g/mL$, respectively), but caffeine concentrations were not affected by solid-state fermentation. In conclusion, the physiological activities of roasted coffees were enhanced by the solid-state culture of green coffee beans with M. purpureus or M. ruber, suggesting that these roasted coffees could possibly serve industrial applications as functional coffee beverages.