• 미생물학회지
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• 제26권1호
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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.

• 한국가정과학회지
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• 제6권1호
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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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• 제9권6호
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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.

• 미생물학회지
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• 제25권3호
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• pp.244-248
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• 1987

자연 발효과정중에 GRam 향성 및 음성세균의 수를 신속하고동시에 측정할 t ndlT는 방법을 검토하였다. 본 연구에서는 일반적으로 사용되고 있는 Gram 염색법을 응용하였다. 그 결과로써 Gram 염색법에의 세균수는 분광광도계에 의한 혼탁도와 A610=0.7의 범위내에서 비례관계가 성립하였다. 염색조작중 세척에 의한 균의 제거는 약 8%를 초과하지 않았다. 그리고 Escherichia coli와 Micrococcus luteus의 혼합액에서 이들의 분리 측정에 대한 표준오차는 $5.1\pm2.3$%이었다. 계수가능범위는 $5.5\times 10^{7}-1.0\times 10^{9}$세포 / ml 이었다. 그러므로 일반적인 Gram 염색법은 Gram 양성 및 음성 개체군이 혼합된 배양약에서 이들을 분별 측정하는데도 적용될 수 있다고 본다. 실제적으로, 대마침지와 김치 발효과정에서 균 생장의 동역학적 관계를 검토하였다.