• 한국미생물·생명공학회지
• /
• 제18권6호
• /
• pp.591-598
• /
• 1990

Lenzites betulina(조개껍질버섯균) 등 6종 담자균류의 tannase (tannin acylhydrolase EC 3.1.1.20) 생산을 비교하고 Lenzites betulina가 가장 우수하여 이 균주의 배양물로부터 효과적인 tannase 생산조건과 효소의 특성을 검토하였다. Lenzites betulina의 tannase 최적 생산을 위한 배양 조건은$25^{\circ}C$, pH6.0에서 21일이었고, tannase acid 2g, sucrose 5g, bacto-peptone 2g,$ KH_2PO_4, \;2g,\; MgSO_4.7H_2O \;0.5g,\; CuS0_4.5H_2O$ 2mg, thinamine.HCL 100Mug, 증류수 1000ml이었다.

• KSBB Journal
• /
• 제13권1호
• /
• pp.26-30
• /
• 1998

The suspension cultures of Mentha piperita produce menthol which has very low solubility in water due to its hydrophobicity. This can be considered as a factor for its low production in the suspension suspension cultures. Cyclodextrin has the hydrophobic cavity inside the molecule in which menthol can be captured and allow to form a stable complex. The suspension culture of Mentha piperita showed 70% higher production enhancement in the medium containing 1.5%(w/v) $\beta$-cyclodextrin than the control. $\beta$-cyclodextrin had no adverse effect on the cell growth and showed the best result among $\alpha$-, $\beta$- and $\gamma$-cyclodextrins tested in terms of menthol production. We demonstrated that $\beta$-cyclodextrin can be used to enhance the production of menthol in the suspension cultures by capturing hydrophobic menthol into the cavity of cyclodextrin molecules.

• 한국신재생에너지학회:학술대회논문집
• /
• 한국신재생에너지학회 2005년도 제17회 워크샵 및 추계학술대회
• /
• pp.299-306
• /
• 2005

Anaerobic fermentation of food waste (FW) and waste activated sludge (WAS) for hydrogen production was performed in CSTR (Continuous Stirred tank reactor) under various HRTs and volumetric mixing ratio (V/V) of two substrates, FW and WAS. The specific hydrogen production potential of FW was higher than that of WAS. However, pH drop in the CSTR for hydrogen production from FW was higher than that from WAS. The maintenance of desired pH during fermentative hydrogen production is regarded as the most important operation parameter for the stable hydrogen production. Therefore, when the potential of hydrogen production from FW and better buffer capacity of WAS, the proper mixture of FW and WAS for fermentative hydrogen production were considered as a useful complementary substrate. The maximum yield of specific hydrogen production, 140 mL/g VSS, was found at HRT of 2 day and the volumetric mixing ratio of 20:80 (WAS : FW). The spatial distribution of hydrogen producing bacteria was observed in anaerobic fermentative reactor using fluorescent in situ hybridization (FISH) method.

• 수산해양교육연구
• /
• 제28권6호
• /
• pp.1792-1800
• /
• 2016

This study is aimed to analyze the profitability of flatfish fry production farms in the Republic of Korea. The continuous and stable production of flatfish fries is one of important factors that increases the possibility of flatfish aquaculture's success. It is also the basis of aquaculture industry that estimates the quantity and quality of fishery products from aquaculture. Based on the surveyed data, production values and costs of flatfish fry production are estimated and compared to determine the profitability of flatfish fry production by farm. Results show that average return on sales of farms is 21.2%(12.4~26.3%), indicating that flatfish fry production would be profitable under the current production and market conditions. Sensitivity analyses of main variables (survival rate and selling price) indicate that the profitability of flatfish fry production farms can be significantly decreased when the survival rate and selling price would be slightly decreased.

• 한국마이크로전자및패키징학회:학술대회논문집
• /
• 한국마이크로전자및패키징학회 2004년도 ISMP Pb-free solders and the PCB technologies related to Pb-free solders
• /
• pp.79-92
• /
• 2004

RoHS compliant products are now being mass-produced. Eco-product(Pb-free+RoHS compliant+Halogen-free) will be possible from 2005. Pb-free flip chip will be qualified by 2004. 4Q. Lead Finish: SnBi-Under mass production Pd PPF-Under small production Matte Sn-will be internally qualified by 2004. 4Q Development of Pb-free Solder Ball: Stable Supply, Cost Down.

• 한국미생물·생명공학회지
• /
• 제14권2호
• /
• pp.139-143
• /
• 1986

The production media and enzymatic characteristics of laccase from Ganoderma lucidum was investigated. Potato dextrose yeast extract media was proved to be the best for laccase production. The enzyme has optimum pH of 6.45km value of 6.71 mM and appeared to be stable at wide pH range. The enzyme was inactivated partially by methanol and ethanol and totally by sodium azide but not at all by acetone. Also the enzyme purification was performed and the data is given.

• Journal of Microbiology and Biotechnology
• /
• 제1권2호
• /
• pp.130-135
• /
• 1991

The effects of media composition on citric acid fermentation using surface immobilized Saccharomycopsis lipolytica were studied. The use of the standard medium for these organisms resulted in rapid decrease of citric acid production and a transformation of immobilized cell morphologies from a yeast-type to a mycelium-type. When the standard medium was enriched with vitamins, trace minerals, a growth factor and ammonium to form a Vigorous Stationary Phase (VSP) fermentation type medium, relatively stable citric acid production (10 mg/lㆍh) was obtained. Using the VSP type medium, the surface immobilized cells also retained their yeast-type form.

• 대한화장품학회지
• /
• 제13권1호
• /
• pp.36-44
• /
• 1987

Seven bacterial strains capable of conversing Gardenia irridoidglucoside into blue color was isolated on nutrient agar plates with 0.1% water extracted solution of Gardenia's dryad seed. In the seven, strain No. C2 was most effective in the production of blue color. The optimal conditions in production of blue color were when initial pH of medium was 7.0 and cultivation temperature was 35$^{\circ}C$. In 5 $\ell$-Jar fermantor, the powder of blue color was produced about 15% (W/W). And the color was relatively stable in our test.

• 한국수소및신에너지학회논문집
• /
• 제24권2호
• /
• pp.99-106
• /
• 2013

The variations of performance and metabolites at an early stage were investigated for the successful start-up technology in continuous fermentative hydrogen production. Unsuccessful start-up was observed when the operation mode was changed from batch to continuous mode after the yield was reached to 0.5 mol $H_2$/mol $hexose_{added}$ by batch mode. $H_2$ production continued till 12 hours accompanied by butyrate production, but did not last with propionate production increase. It was suspected that the failure was due to the regrowth of propionic acid bacteria during batch mode which were inhibited by heat-shock but not completely killed. Thus, successful start-up was tried by early switchover from batch to continuous operation; continuous operation was started after the $H_2$ yield was reached to 0.2 mol $H_2$/mol $hexose_{added}$ by batch mode. Although $H_2$ production rate decreased at an early stage, stable $H_2$ yield of 0.8 mol $H_2$/mol $hexose_{added}$ was achieved after 10 days by lowering down propionate production. And it was also concluded that the reason for $H_2$ production decrease at an early stage was due to alcohol production by self detoxification mechanism against VFAs accumulation.

• 한국식품영양학회지
• /
• 제6권4호
• /
• pp.294-300
• /
• 1993

This study was carried out to investigate the influences of cultural conditions of koji on the production of saccharogenic amylase during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Tikju and Yakju in Korea. The optimum cultural temperature for the production of saccharogenic amylase by this mold was 36$^{\circ}C$, and at this temperature it needed 40 hours of cultivation for maximum production of this enzyme. It was favorable for high production of both organic acid and saccharogenic amylase to shift the cultural temperature form initial 36$^{\circ}C$ to 32$^{\circ}C$ after 20~25 hours of cultivation. The production of saccharogenic amylase was low when the water content of steamed rice was below 35%, but its production was high at 40~60% of water content. When the quantity of conidial inoculation was too small, the production of saccharogenic amylase was low in initial phase, but it was retrived after 40 hours of cultivation. When koji-thickness was over 3cm, the production of saccharogenic amylase was markedly restricted. The saccharogenic amylase of this koji was stable at pH 2~7, and showed high activity at pH 2~5.