• Korean Journal of Microbiology
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• v.26 no.1
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• pp.60-66
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• 1988

Dynamics of bacterial communities and its colonization under aerobic gemp retting were observed in air lift fermentor as a closed system, unlike conventional hemp retting as an open system. Dried hemp which was harvested in both 1986 and 1987 was retted at room temperature. Predominant community was facultatively anaerobic Gram-negative rods, and its density was increased from $3.0\times 10^{7}$ cells/ml to $9.0\times 10^{8}$ cells/ml. The density of facultatively nanerobic Gram-positive fods was maintained at the lovel of $5.0\times 10^{6}$ cells/m, and this Gram-positive bacterial community was not participated in retting. In the Gram-negative bacterial community during the retting, five types of colonieswere developed at early stage of pH7.0-8.0, and thereafter, only three types were colonized till later stage, shich were identified as pectolytic strain Erwinia salicis, Erwinia tracheiphila and Enterobacter agglomerans. A community of facultatively Gram-negative rods was mainly proliferated in stems and dispersed into liquor after 6-8 hours. Retting was terminated within 70-80 hours.

• Korean Journal of Human Ecology
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• v.6 no.1
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• pp.27-34
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• 2003

We investigated the bacterial and chemical retting conditions of ramie grown in Hansan. Bacterial retting was done in troughs at a temperature of 30${\pm}$2$^{\circ}C$ for 1, 2, 3, 4, 5, 6 and 10 days. Chemical retting(CR) was done at the different conditions using sodium silicate (Na$_2$SiO$_3$), sodium carbonate(Na$_2$CO$_3$) and sodium hydroxide(NaOH) as alkali solutions. The retting solution was boiled during 1. 2, 4 and 6 hours respectively at the different concentration(0.5, 2.0, 4.0, 6.0. 8.0 %) with decorticated ramie stems submerged in it. The treated ramie was then rinsing with running tap water thoroughly, which was further soaker in 0.5% acetic acid (v/v) solution for three minutes and washed thoroughly with distilled water. Finally ramie was dried for 2 hours in vacuum oven at 100 $^{\circ}C$. To know change of ramie fiber characteristics retted at the different conditions, weight loss, fiber bundle strength were tested and color, texture, luster etc. were also sensually evaluated. The results were as follows. $.$ Weight loss of ramie retted in each alkali solutions were about 10%, 20% and 30% in sodium silicate, sodium carbonate and sodium hydroxide, respectively. $.$ Chemical retting was faster than bacterial retting, but the color of chemically retted ramies were worse than that of bacterially retted ramies. $.$ The combination of bacterial and chemical processing showed some merits. A combination of either 2 or 3 days of bacterial and then chemical retting might provide the best quality ramie. $.$ Ramie fiber became cottonized ramie when retted in 8% NaOH solution for 6-8hours.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.435-439
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• 2004

Three Bacillus strains were isolated from soil samples. Morphological and physiologi­cal characterization indicated that the isolated strains were B. mycoides, B. licheniformis and B. brevis. White pepper was produced from black pepper by the fermentative method using the isolates in shake flaks as well as in a large-scale fermenter. Volatile oil and piperine contents of the product were $3.2\%$ (v/w) and $4\%$ (v/w) respectively. The moisture content was $15\%$. The mi­crobial contamination was less than 10 per 100 g. The product also exhibited excellent storage stability.

• Korean Journal of Microbiology
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• v.25 no.3
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• pp.244-248
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• 1987

Attempts were made to enumerate the number of Gram positive and negative bacteria in the development of natural fermentation rapidly and simultaneously. A general Gram stain was applied to this study. The number of cells by Gram stain was proportional to the cell turbidity by spectrophotometer within a range of 0.7 absorbance at 610nm. The cells washed out during procedures were not exceeded about 8 percentage. The standard error of separate counts in the mixture of Cscherichia coli and Micrococcus luteus was $5.1\pm2.3$%. The possible range of counting was $5.5\times 10^{7}-1.0\times 10^{9}$ cells/ml. Therefore, it is believed that a general Gram stain could be applied to the separate counting of mixture of Fram positive and negative bacterial populations too. In practice, growth kinetics of hemp retting and Kimchi fermentation were presented.