• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.159-159
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• 2003

• The Korean Journal of Mycology
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• v.43 no.1
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• pp.33-39
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• 2015

In filamentous fungi, velvet complex associated with the veA gene plays pivotal roles in development and secondary metabolism. In a model fungus Aspergillus nidulans, many proteins that can interact with VeA, including two methyltransferases VipB and VipC, have been isolated and characterized. In this study, we isolated homologs of the vipB and vipC genes in the human opportunistic pathogenic fungus Aspergillus fumigatus and named AfuvipB and AfuvipC. The AfuvipB gene, annotated as Afu3g14920 in the Aspergillus Genome Database (AspGD) database, consists of 1,510 bp interrupted with 10 introns yielding 336 amino acid-long putative methyltransferase protein. Similarly, AfuvipC, which is Afu8g01930, has 10 introns and encodes a polypeptide with 339 amino acids having a methyltransferase domain in the middle of the protein. To characterize the function of the genes in A. fumigatus, knock-out mutants were generated and the phenotypes were observed. Deletion of AfuvipB gene caused no obvious phenotypic change on point inoculation but showed smaller colony than wild-type when the mutant was subjected to culture on single spore-driven culture condition. However, AfuvipC deletion mutant demonstrated no phenotypic difference from wild type both in point inoculation and streaking cultures. These results indicate that the two methyltransfereases might have a redundant role and could be dispensable in normal culture conditions.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.430-437
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• 1993

This study was carried out for high quality mirin Production by fusant F-50. Cellularly fused between Aspergillus oryzae 9-12 and Aspergillus shirousamii 6082-60. The conventional and the improvement methods in Mirin-making by F-50 showed high level of total sugar, reducing sugar and amino-nitrogen of 42%, 38% and 0.18%, respectively. Free amino acids in Mirin were found to 387.2 mg% glutamic acid, 283.8 mg% arginine, 244.0 mg% leucine, 218.0 mg% aspartic acid, 231.1 mg% alanine, 168.3 mg% serine and 148 mg% phenylalanine. Organic acids in Mirin were contained: oxalic acid, citric acid, malic acid, succinic acid, lactic acid, acetic acid and propionic acid. Sugars such as glucose, maltose, isomaltose, maltotriose, ribose, isomaltotriose and isomatotertraose were also found in Mirin. The clouding formation of Mirin made by F-50 showed 0.03 alcohol clouding, 0.08 water clouding and negative heat clouding.

• Korean Journal of Microbiology
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• v.9 no.3
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• pp.130-138
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• 1971

In order to investigate the production of aflatoxin in various conditions such as pH, moisture and temperature, 27 smaples were inoculated with Aspergillus flavus, and in addition 3 smaples were inoculated with the mixture of Aspergillus flavus and Bacillus subtilis and cultured under the conditions such as 20.deg.C and 30% moisture contents. The following results were obtained : 1) Aflatoxin production was the highest at pH 5.0 and relatively high at pH 7.0. Its production was decreased significantly when pH reached 9.0. 2) The yield of aflatoxin was shown comparatively high level at 30% moisture contens. The higher moisture contents was, the lower aflatoxin production was. 3) The highest level of aflatoxin production was at 20.deg,C, and comparatively high level was at 30.deg.C. However, its production was fairly low at 40.deg.C. 4) The highest crude aflatoxin production was 5,093ppm (B$_{1}$, 1.912ppm ; B$_{2}$, and the lowest one 2.197 ppm (B$_{1}$, 0.793 ppm : B$_{2}$, 0.185 ppm : G$_{1}$ ,0.102 ppm G$_{2}$, 0.381ppm) at 63% moisture, pH 9.0 and 40.deg.C. 5) When Aspergillus flavus and Bacillus subilis were cultured together under the conditions such as 20.deg.C and 30% moisture, aflatoxin production was decreased by 27% comparing with the culture of Aspergillus flavus alone.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.527-533
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• 2008

For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at $25^{\circ}C$, the moisture, pH, salt, and ethanol content of kochujang were 40.52-43.20%, 4.71-4.82, 8.7-9.1%, and 0.75-0.94%, respectively, showing slight differences according to the strains and shapes of meju. Titratable acidities were slightly increased for up to 60 days of fermentation. The amino-type nitrogen content of kochujang prepared with brick-shaped meju (A. oryzae+B. subtilis) was the highest (164.20 mg%) among all of the kochujang types. The redness (a) value of kochujang prepared with brick-shaped meju (A. sojae) were higher (19.08) than those of other treatments (18.37-18.59). Sensory evaluation of kochujang prepared with grain-shaped meju (A. sojae) showed the highest scores for color and overall acceptability, 'at $6.43{\pm}1.87$ and $6.29{\pm}1.44$, respectively. It was estimated that high quality kochujang could be made by using meju fermented with selected strains.

• Korean Journal of Microbiology
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• v.49 no.2
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• pp.179-183
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• 2013

Marine-derived microbes have yielded a variety of metabolites so far. In the course of the project to find metabolites from marine microbes, an isolate of Aspergillus protuberus (SF 5767) was selected for chemical investigation. A large scale culture of this strain in PDA media was extracted with an organic solvent and the extract was fractionated by silica gel column chromatography. Repeated reverse phase HPLC of the fractions led to the isolation of three metabolites. Their chemical structures were elucidated as deoxybrevianamide E (1), brevianamide V (2), and ergosterol peroxide (3) on the basis of spectroscopic data including MS, NMR, and UV. To the best of our knowledge, chemical investigation of A. protuberus was conducted for the first time in this study.

• Journal of Pharmacopuncture
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• v.13 no.1
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• pp.45-52
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• 2010

Objectives : This experimental study was performed to investigate the effectiveness of Fel Ursi Pharmacopunture solution(FUPS) manufactured by using alcohol/water extraction method. To identify the use of it as eyedrops, antibacterial test on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, and Candida albicans was performed. Methods : After treatment FUPS on bacterial species(Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, Candida albicans) which cause Keratitis, we investigated anti-bacterial effects of FUPS on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, Candida albicans in terms of measuring MIC and size of inhibition zone respectively. Results : After FUPS was treated, significant changes of MIC on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum and Candida albicans were not observed at all. Conclusions : The present study suggests that FUPS doesn't have anti-bacterial effects on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum and Candida albicans which cause Keratitis. Perhap These results recommend that FUPS doesn't have anti-bacterial effects but have other mechanism which suppress inflammation.

• The Korean Journal of Mycology
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• v.13 no.4
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• pp.243-247
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• 1985

Experiments were conducted to study effects of steroidal carbamate derivatives upon mycelial growth and aflatoxin production by Aspergillus flavus ATCC 15517. The basal medium was supplemented with various concentrations of these compounds and inoculated with spores. The developing cultures were incubated for 11 days at $28^{\circ}C$ without agitation. Aflatoxins were extracted with chloroform, separated by thin layer chromatography, and quantitated by ultraviolet spectrophotometry. At a concentration of 50 mg per 30 ml of medium., stigmasteryl-N-(2-chloroethyl) carbamate, cholesteryl- N - (2-chloroethyl) carbamate, $5{\alpha}-cholestan-3-one-oximino-N-(2-chloroethyl)$ carbamate and ${\beta}-sitosteryl-N-(2-chloroethyl)$ carbamate were the most effective in reducing aflatoxin production by Aspergillus flavus. However, cholest-4-ene-3-one-oximino-N-(2-chloroethyl) carbamate, at a concentration of 100 mg per 30 ml, significantly decreased aflatoxin production. There was no significant inhibition of mycelial growth by the addition of the various concentrations of these compounds.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.383-385
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• 1999

Effects of temperature and initial pH of the medium on production of citric acid from cheese whey permeate by Aspergillus niger were investigated. A. niger was cultivated at four different temperatures (27, 30, 33, $36^{\circ}C$) and four different pHs (2, 3, 4, 5) for 15 days. During the fermentation the concentrations of lactose and citric acid in the culture broth were measured. The maximum production of citric acid which was 33.9 g/l (68.26% yield based on lactose utilized) was obtained at $33^{\circ}C$ and pH 3. The production of citric acid was not much affected by shaking speed. However, the shaking speed was found to influence the form of pellets during cell growth.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.519-523
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• 1989

The effects of carbon, nitrogen sources and culture conditions on glucoamylase production from Aspergillus sp. were investigated. Among tested carbon sources, soluble starch was most effective for the production of the enzyme, and the level of concentration for the optimal enzyme production was found to be 5%. For nitrogen sources, yeast extract was best for the enzyme production, with the level of 0.1%. The enzyme was maximally produced by cultivating the organism at medium of initial pH 6.0, and temperature of 28$^{\circ}C$. Wheat bran was most suitable for the enzyme production from the organism in solid state culture.