• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1061-1070
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• 2019

In the present study, the optimization of poly(${\gamma}$-glutamic acid) (${\gamma}$-PGA) production by Bacillus sp. FBL-2 was studied using a statistical approach. One-factor-at-a-time method was used to investigate the effect of carbon sources and nitrogen sources on ${\gamma}$-PGA production and was utilized to select the most significant nutrients affecting the yield of ${\gamma}$-PGA. After identifying effective nutrients, response surface methodology with central composite design (CCD) was used to obtain a mathematical model to identify the optimum concentrations of the key nutrients (sucrose, $\text\tiny{L}$-glutamic acid, yeast extract, and citric acid) for improvement of ${\gamma}$-PGA production. The optimum amount of significant medium components appeared to be sucrose 51.73 g/l, $\text\tiny{L}$-glutamic acid 105.30 g/l, yeast extract 13.25 g/l, and citric acid 10.04 g/l. The optimized medium was validated experimentally, and ${\gamma}$-PGA production increased significantly from 3.59 g/l (0.33 g/l/h) to 44.04 g/l (3.67 g/l/h) when strain FBL-2 was cultivated under the optimal medium developed by the statistical approach, as compared to non-optimized medium.

• Microbiology and Biotechnology Letters
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• v.22 no.2
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• pp.182-189
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• 1994

The highest antitumor activity was observed in water soluble AS fraction of the Ganoderma lucidum IY 009. AS fraction did not show any cytotoxicity on sarcoma 180 cell but stimulated antibody production, opsonization of macrophage in ICR mouse and superoxide ion production from isolated macrophage. AS fraction activated complement C3 in human serum, and their antitumor activity was inhibited by EDTA, a chelator of cation related complementary activation. AS fraction exerted om prolong of life span and ingibition of tumor growth in the leukemia P388 or L1210 transplanted inbreed mouse,k BDF1 but krestin did not. AS fraction did not show any serious and lethal effects through oral administration on ICR mouse, and LD$_{50}$ of those was above 2,230 mg/kg.

• Journal of Microbiology and Biotechnology
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• v.15 no.4
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• pp.787-791
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• 2005

Mutation and its pilot-scale fermentation were conducted for the production of teicoplanin from Actinoplanes teichomyceticus. The fermentation medium was optimized by replacement and Plackett-Burman experimental design. A maximum production of 1,500 mg/l teicoplanin was obtained by pilot-scale fermentation in an optimized medium containing (g/l): 30 g maltodextrin, 5 g glucose, 5 g yeast extract, 5 g soybean meal, 0.5 g $MgSO_4{\cdot}7H_2O$, 0.1 g NaCl, 0.1 g $CaCl_2{\cdot}2H_2O$, and 50 g Diaion HP-20. The production of teicoplanin was improved 3-fold from the parental strain by mutation, media optimization, and fermentation, and laboratory-scale fermentation was successfully demonstrated in a pilot-scale fermenter for the industrial production of teicoplanin.

• Journal of Microbiology and Biotechnology
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• v.17 no.3
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• pp.414-419
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• 2007

Botryococcus braunii is a green colonial fresh water microalga and it is recognized as one of the renewable resources for production of liquid hydrocarbons. CFTRI-Bb-l and CFTRI-Bb-2 have been reported for the first time and their performance with regard to growth and biochemical profile is presented here. The present study focused on effect of carbon dioxide $(CO_2)$ on biomass, hydrocarbon, carbohydrate production, fatty acid profile, and carotenoid content in various species of B. braunii (LB-572, SAG 30.81, MCRC-Bb, N-836, CFTRI-Bb-l, and CFTRI-Bb-2) at 0.5, 1.0, and 2.0% (v/v) levels using a two-tier flask. $CO_2$ at 2.0% (v/v) level enhanced growth of the organism, and a two-fold increase in biomass and carotenoid contents was observed in all the B. braunii strains studied compared with control culture (without $CO_2$ supplementation). At 1 % and 2% (v/v) $CO_2$ concentrations, palmitic acid and oleic acid levels increased by 2.5 to 3 folds in one of the strains of B. braunii (LB-572). Hydrocarbon content was found to be above 20% at 2% $CO_2$ level in the B. braunii LB-572, CFTRI-Bb-2, CFTRI-Bb-l, and N-836 strains, whereas it was less than 20% in the SAG 30.81 and MCRC-Bb strains compared with control culture. This culture methodology will provide information on $CO_2$ requirement for growth of algae and metabolite production. B. braunii spp. can be grown at the tested levels of $CO_2$ concentration without much influence on culture pH.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.176-182
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• 2011

The bacteriocin-producing lactic acid bacteria Enterococcus faecium DB1 was isolated from Korean traditional gajami sikhae. Culture conditions were optimized by response surface methodology (RSM) to maximize bacteriocin DB1 production. E. faecium DB1 displayed the highest bacteriocin activity when grown in modified MRS medium containing sucrose, rather than glucose, as a carbon source. The effects of temperature, initial pH, and sucrose concentration were tested to determine the optimum conditions for maximum bacteriocin production by E. faecium DB1. A central composite design was used to control the three variables in the experiment. RSM revealed that the optimum values for bacteriocin production were 27.66 g/L sucrose, temperature of $34.37^{\circ}C$, and an initial pH of 6.54. A 2.08-fold increase in bacteriocin production was obtained with sucrose-containing MRS medium compared to production in standard MRS medium.

• International Journal of Industrial Entomology and Biomaterials
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• v.25 no.1
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• pp.123-127
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• 2012

An experiment was carried out to boost the production of tasar crops through application of secondary nutrients. Different combinations of secondary nutrients were prepared and its effect was studied on the yield and quality of leaves of tasar food plant Terminalia tomentosa W & A with 2.4 m ${\times}$ 2.4 m spacing and cocoon characters of tasar silkworm Antheraea mylitta Drury reared on them. Among different combinations of secondary nutrients, foliar application of magnesium sulphate (2%, w/v) and basal application of 3 quintal/ha of calcium carbonate (secondary nutrient combination SM5) was found to be the best in crop improvement. It improves the quantity and quality of leaves as well as the commercial characters of cocoons. As a result, silk production improves. Under this combination, leaf yield increased by 26.55% in comparison to control. Average increase in moisture, total mineral, crude protein and total carbohydrate was 3.26%, 20.84%, 15.39% and 17.85% respectively as compared with control. Further, bio assay studies revealed that average larval weight, E.R.R., cocoon weight, shell weight and silk ratio percent increased by 11.25%, 25.71%, 20.05%, 35.14% and 12.17% respectively over control which indicates that secondary nutrient combination $SM_5$ has significant role in improving the production of tasar crops.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.427-434
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• 2016

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

• Journal of Applied Biological Chemistry
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• v.53 no.3
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• pp.126-131
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• 2010

In order to maximize the growth of Bifidobacterium lactis BL 740 and soy isoflavone agycones production, we investigated the optimization of a culture medium containing soy hypocotyls, which are the byproducts of the soy manufacturing process, and soy proteins. The ingredients of the medium containing soy materials (S-medium) were selected by fractional factorial design (FFD) and central composite design (CCD) within a desirable range. The FFD was applied by six factors: glucose, cellobiose, fructooligosaccharide, soy peptone, soy protein, and soy hypocotyl. Soy protein, soy peptone, and soy hypocotyl were found to be significant factors from the result of FFD for both the growth of B. lactis BL 740 and aglycone production. The CCD was then applied with three variables found from FFD at five levels each and the optimum values were determined for the three variables: soy peptone, soy protein, and soy hypocotyl. In the case of the growth of B. lactics BL740, the proposed optimal media contained 12.73 g/L of soy protein, 29.55 g/L of soy peptone, and 130.67 g/L of soy hypocotyl. To produce isoflavone aglycones, optimized media was composed of 2.06 g/L, soy protein, 1.25 g/L of soy peptone, and 60.02 g/L of soy hypocotyl.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.