• KSBB Journal
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• v.11 no.5
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• pp.577-585
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• 1996

Effects of various factors on the phenol degradation by activated sludge immobilized with the photo-crosslinked resin were investigated. The optimum pH on the degradation of phenol in both free and immobilized activated sludge was 7. When the pH of the reaction was varied from 5 to 10, the relative activity of the phenol degradation by the immobilized activated sludge was higher than that by the free activated sludge. A higher rate of phenol degradation was observed when a bead size was smaller. The phenol degradation in the free activated sludge was inhibited at the 3000 mg/L of phenol, while that in the immobilized activated sludge was maintained at the same concentration for 28 hrs without an inhibition. The degradation rates of phenol were not directly proportional to the increasing amount of immobilized beads dosage, but the phenol degradation was made in a rather short time than that for a free sludge system. The relative activities of the immobilized activated sludge after 7 runs of repeated reactions increased about 8 times as that of the first reaction. The activities for the phenol degradation remained stable for at least 80 days when the immobilized activated sludge was stored at an aerobic condition in the wastewater containing phenol. The loading rate as high as 5.59 kg-pheno1/㎥.d could have been achieved during the continuous treatment of phenol by the immobilized activated sludge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.263-271
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• 2013

A xylanase-producing bacterium was isolated from a soil sample collected in Yongin city, Korea. The strain was aerobic and gram positive, and grew between pH 5.0 and 11.0, forming a yellow-colored colony. The strain was classified as a novel subspecies bacterium of Paenibacillus barcinonensis by 16S rRNA gene sequence similarity, phylogenetic analysis, phenotypic, and biochemical characteristics, and thus named Paenibacillus sp. HX-1. This strain produced extracellular endo-${\beta}$-1,4-xylanase, and the best xylanolytic activity (205.17 unit/ml) was obtained at 96 h in an optimized TNX medium containing 1% (w/v) bacto tryptone, 1% (w/v) NaCl, and 0.7% (w/v) beechwood xylan at pH 7.0, $37^{\circ}C$ and 200 rpm. The endo-${\beta}$-1,4-xylanase produced by the strain HX-1 yielded xylobiose as the end product from beechwood xylan hydrolysis. The enzyme exhibited optimum pH and temperature at pH 7.0 and $45^{\circ}C$, respectively. The remarkable enhancing effect of the TNX medium on xylanase production by HX-1, in spite of its simple formula, may have great advantages for industrial applications of xylanase.

• Journal of Microbiology and Biotechnology
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• v.23 no.4
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• pp.444-450
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• 2013

A Gram-negative, strictly aerobic, non-motile, non-spore-forming, and rod-shaped bacterial strain designated FW-$6^T$ was isolated from a freshwater sample and its taxonomic position was investigated by using a polyphasic approach. Strain FW-$6^T$ grew optimally at $10-42^{\circ}C$ and at pH 7.0 on nutrient and R2A agar. Strain FW-$6^T$ displayed ${\beta}$-glucosidase activity that was responsible for its ability to transform ginsenoside $Rb_1$ (one of the dominant active components of ginseng) to Rd. On the basis of 16S rRNA gene sequence similarity, strain FW-$6^T$ was shown to belong to the family Sphingomonadaceae and was related to Novosphingobium aromaticivorans DSM $12444^T$ (98.1% sequence similarity) and N. subterraneum IFO $16086^T$ (98.0%). The G+C content of the genomic DNA was 64.4%. The major menaquinone was Q-10 and the major fatty acids were summed feature 7 (comprising $C_{18:1}{\omega}9c/{\omega}12t/{\omega}7c$), summed feature 4 (comprising $C_{16:1}{\omega}7c/iso-C_{15:0}2OH$), $C_{16:0}$, and $C_{14:0}$ 2OH. DNA and chemotaxonomic data supported the affiliation of strain FW-$6^T$ to the genus Novosphingobium. Strain FW-$6^T$ could be differentiated genotypically and phenotypically from the recognized species of the genus Novosphingobium. The isolate that has ginsenoside converting ability therefore represents a novel species, for which the name Novosphingobium ginsenosidimutans sp. nov. is proposed, with the type strain FW-$6^T$ (= KACC $16615^T$ = JCM $18202^T$).

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.43-50
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• 2017

A xylan-degrading bacterium (strain WJ-1) was isolated from soil collected from Jeju Island, Republic of Korea. Strain WJ-1 was characterized as a gram-positive, aerobic, and spore-forming bacterium. The predominant fatty acid in this bacterium was anteiso-$C_{15:0}$ (42.99%). A similarity search based on 16S rRNA gene sequences suggested that the strain belonged to the genus Streptomyces. Further, strain WJ-1 shared the highest sequence similarity with the type strains Streptomyces spinoveruucosus NBRC 14228, S. minutiscleroticus NBRC 13000, and S. glaucescens NBRC 12774. Together, they formed a coherent cluster in a phylogenetic tree based on the neighbor-joining algorithm. The DNA G+C content of strain WJ-1 was 74.7 mol%. The level of DNA-DNA relatedness between strain WJ-1 and the closest related species S. glaucescens NBRC 12774 was 85.7%. DNA-DNA hybridization, 16S rRNA gene sequence similarity, and the phenotypic and chemotaxonomic characteristics suggest that strain WJ-1 constitutes a novel subspecies of S. glaucescens. Thus, the strain was designated as S. glaucescens subsp. WJ-1 (Korean Agricultural Culture Collection [KACC] accession number 92086). Additionally, strain WJ-1 secreted thermostable endo-type xylanases that converted xylan to xylooligosaccharides such as xylotriose and xylotetraose. The enzymes exhibited optimal activity at pH 7.0 and $55^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.264-270
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• 2001

In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their effect on microbial characteristics, enzyme activities and taste components were investigated during fermentation. Viable cells of yeasts in the kochujang decreased with the increasing ratio of garlic. However, aerobic and anaerobic bacterial counts did not show any remarkable differences in the garlic or onion added kochujang, they decreased slowly after $6{\sim}10$ weeks of fermentation. The activity of liquefying amylase in kochujang decreased slowly during $2{\sim}10$ weeks of fermentation, but that of saccharifying amylase increased remarkably at $14{\sim}18$ weeks. Amylase activities increased at the late period of fermentation in garlic or onion added kochujang. Protease activities of kochujang were strong in the middle of fermentation, but they decreased by addition of garlic or onion. The major free sugars in kochujang were glucose and fructose, and their contents increased as the ratio of garlic increased. The major organic acids in kochujang were succinic, malic and oxalic acid, and they also decreased by addition of garlic and onion. The contents of total free amino acids and amino nitrogen were the highest in 2% garlic added kochujang. The major free amino acid were glutamic acid, aspartic acid, proline, alanine, leucine, isoleucine and arginine. Serine, glutamic acid, lysine and arginine contents in increased by adding garlic or onion.

• Korean Journal of Clinical Pharmacy
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• v.8 no.2
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• pp.83-88
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• 1998

Improved knowledge of the time course of antimicrobial activity should provide useful information for designing optimal dosage regimen. In contrast to $\beta$-lactam, aminoglycosides tend to induce a prolonged postantibiotic effect against aerobic or facultative gram negative rods and clinical outcome was significantly correlated with achieving peak serum concentrations. The objective of this study was to compare the efficacy, safety of e same total daily dose of amikacin and gentamicin given either twice or thrice daily in the treatment of patients. Consecutive patients over 20 years old with a suspected or confirmed infection for which an aminoglycosides was indicated were eligible. Exclusion criteria were known allergy to aminoglycosides, renal impairment, granulocytopenia and pregnancy. Patients were treated with intravenous amikacin 15 mg/kg/day or gentamicin 4.5 mg/kg/day either in two devided or in three devided. Seventy-four patients with infection were enrolled in this study of amikacin twice daily (A2, n=29), gentamicin twice daily (G2, n=8) vs amikacin thrice daily (A3, n=30), gentamicin thrice daily (G3, n=7). Baseline characteristics were comparable in G2 and G3. The clinical cure rate (including partial improve) were $89.0\%\;and\;86.0\%$ in A2 group and A3 group respectively. The bacteriologic cure rate were $99.0\%\;and\;85.7\%$ in A2 group and in A3 group respectively. The clinical and bacteriologic effects were difficult to compare G2 with G3, because of the small numbers of patients. The serum creatinin rose in $3.44\%$ (1 in 29) of patients in the A2 group compared to $13.3\%$ (4 in 30) in e A3 group. Although audiometry was not performed, there was no clinical evidence of ototoxicity in any of the patients. In our opinion, twice-daily regimen of aminoglycosides is more effective and less nephrotoxic than thrice-daily regimen.

• Journal of Digital Convergence
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• v.11 no.1
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• pp.431-439
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• 2013

This thesis is to research the before and after changes of physical configurations, blood components and physical strength for normal and geriatric diseased senior citizens at the end of 24 week of combined exercises constructed of aerobic and muscular strength training to create most suitable and effective complex exercise program for geriatric diseased patients. For this experiment 20 normal and 20 geriatric diseased patients in the age of 65 residing in "K" city were selected to carry out the 24 weeks of combined exercises in regularly. The result of the research showed that geriatric patients increased significantly in everything, but normal group showed significant change in only WHR. There was a slight improvement in the blood components for the average participants but it only differed slightly from the diseased participants so there were no major changes reflecting the outcomes from both before and after. After concluding the program both groups displayed positive improvements in stamina but no significant alterations in physical strength., agility, muscle endurance and balance. The positive factors for each groups could be that the norms were able to maintain their health and enhancement in stamina and diseased were able to prevent their condition from worsening. Additionally, over 50 percent of all senior citizens have one or more geriatric diseases but the participation of any physical activity is in the decrease. Henceforth, this is a field that still needs a lot of work and combined exercise programs should be created and followed through so it may enhance in the improvement of health and quality of life as well.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.215-221
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• 2006

This study focuses on investigating the effect of porosity-controlled earthenware on fermentation of kanjang, Korean soy sauce. Porosity of fermentation vessel was controlled by changing the mixing ratio of raw soils at manufacturing earthenware. Earthenwares contented 0%, 40% and 60% of the mixture of red brown soil and powdered soil (1 : 1), respectively. The more contents of the mixed soil, the more porosity in earthenware. During fermentation of kanjang in porosity-controlled earthenwares at $30^{\circ}C$ for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other containers, kanjang in the earthenware that had 0% mixed soil showed less water loss, salt content and pH. It also produced higher total acidity, protease activity, total nucleotide, and microbiological changes which included total aerobic bacteria, lactic acid bacteria and yeast. Total nitrogen and free amino acids in kanjang did not show the consistency with the mixed soil contents of fermentation containers, which may take more effect of other factors as water loss than the porosity of vessels. However, the percentage of glutamic acid in total free amino acids was a little higher in the earthenware that had 0% of mixed soil than other containers. These positive physicochemical, microbiological changes also resulted in higher sensory quality.