• Journal of Soil and Groundwater Environment
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• v.11 no.1
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• pp.1-6
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• 2006

The analysis of functional population and its dynamics on the environment is essential for understanding bioremediation in environment. Here, we report a method for oligonucleotide microarray for the monitoring of aliphatic and aromatic degradative genes. This microarray contained 15 unique and group-specific probes which were based on 100 known genes involved pathways in biodegradation. Hybridization specificity tests with pure cultures, strain Pseudomonas aeruginosa KCTC 1636 indicated that the designed probes on the arrays appeared to be specific to their corresponding target genes. It was found that the presence of 8 genes encoding alkane, naphthalene, biphenyl, pyrene (PAH ring-hydroxylating) degradation pathway could be detected in oil contaminated soil sample. Therefore, the findings of this study strongly suggest that oligonucleotide microarray is an effective diagnostic tool for evaluating biodegradation capability in oil contaminated subsurface environment.

• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.529-534
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• 2016

Bioethanol was produced using the separate hydrolysis and fermentation (SHF) method with macroalgal polysaccharides from the seaweed, Undaria pinnatifida as biomass. This study focused on the pretreatment, enzymatic saccharification, and fermentation of yeasts in co-culture. Ethanol fermentation with 14.5% (w/v) seaweed hydrolysate was performed using the yeasts, Saccharomyces cerevisiae KCTC 1126 alone, Pichia angophorae KCTC 17574 alone, and their co-cultures with the yeasts either adapted to mannitol or not. Among the combinations, the co-culture of non-adapted S. cerevisiae and P. angophorae adapted to mannitol showed high bioethanol production of 12.2 g/l and an ethanol yield ($Y_{EtOH}$) of 0.41. Co-culture in the SSF process was employed in this study, to increase the ethanol yields of 35.2% and reduction of 33.3% in fermentation time. These results provide suitable information on ethanol fermentation with marine seaweeds for bioenergy production.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.558-565
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• 2016

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

• Journal of Microbiology
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• v.40 no.3
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• pp.211-218
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• 2002

A 4.8-kb DNA fragment encoding the P-450 type hydroxylase and ferredoxin genes was cloned from Pseudonocardia autotrophica IFO 12743 that can convert vitamin D$\_$3/ into its hydroxylated active forms. In order to isolate the P-450 gene cluster in this organism, we designed PCR primers on the basis of the regions of an oxygen binding site and a heme ligand pocket that are general characteristics of the P-450 hydroxylase. Sequencing analysis of the BamHI fragment revealed the presence of four complete and one incomplete ORFs, named PauA, PauB, PauC, and PauD, respectively. As a result of computer-based analyses, PauA and PauB have homology with enoyl-CoA hydratase from several organisms and the positive regulators belonging to the tetR family, respectively. PauC and PauD show similarity with SuaB/C proteins and ferredoxins, respectively, which are composed of P-450 monooxygenase systems for metabolizing two sulfonylurea herbicides in Streptomyces griseolus PauC shows the highest similarity with another CytP-450$\_$Sca2/ protein that is responsible for production of a specific HMG-CoA reductase inhibitor, pravastatin, in S. carbophilus. Cultures of Steptomyces lividans transformant, containing the P-450 gene cluster on the pWHM3 plasmid, was unable to convert vitamin D$\_$3/ to its hydroxylated forms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.308-312
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• 2010

Quality characteristics of apple vinegar by using agitated and static cultures without any additive were compared. pH was reduced with passage of acetic acid fermentation time. Total acidity of the agitated culture vinegar (A) was 6.08% at the 8 day according to the progress of fermentation and that of the static culture vinegar (B) recorded 5.20% at the 60 day of fermentation. There was no significant difference in sugar content of (A) and (B). L value was lower in (B) than (A) but a and b values were higher in (B) than (A). Organic acid content of (A) was high only in acetic acid but malic, citric and succinic acids appeared high in (B). As free sugar, fructose and glucose were observed in both of them. In sensory examination results, (B) showed the highest taste and overall preferences. From all of these results traditional static culture are expected to be used to make high-quality vinegar.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.253-261
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• 2015

In this study, cosmeceutical activities of the co-cultures of both lactic acid bacteria isolated from the hands of women, Lactobacillus rhamnosus (L. rhamnosus) and Lactobacillus paracasei (L. paracasei) were first reported: For whitening and anti-wrinkle activities, the co-culture showed the highest tyrosinase inhibition of 20.68%, compared L. paracasei and L. rhamnosus. The co-culture also showed the highest inhibition of melanin synthesis as 63.7%. In observing the anti-wrinkle activities of the co-culture, it generated only 3726.3 pg/mL of matrixmetalloproteinase-1 (MMP-1) production when 13613.5 pg/mL and 13012.0 pg/mL of MMP-1 production were estimated from L. rhamnosus and L. paracasei. Besides these, the extract from the co-culture yielded higher collagen production as 380.7 ng/mL, compared to 323.4 ng/mL and 304.1 ng/mL from L. paracasei and L. rhamnosus. These results indicate that the co-culture of both lactic acid could improve its cosmetic activities. This hypothesis was also confirmed that the co-culture of both bacteria showed strong antioxidant activities of DPPH free radical scavenging while the extract of L. rhamnosus and L. paracasei.

• Microbiology and Biotechnology Letters
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• v.6 no.2
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• pp.59-63
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• 1978

The Screening of fungi producing naringinase was done. A strain of Aspergillus midulans showed the highest naringinase activity among 447 strains those were isolated from soil, spoiled citrus friuts and stock cultures. The cultural Conditions of Asp. nidulans for production of naringinase were studied. A strain of Asp. nidulans showed higher activity when it was cultivated at 30$^{\circ}C$ for 3 days on wheat bran media supplemented with 2.0％ naringin, 0.2％ (NH$_4$)$_2$ SO$_4$ and 0.2％ CaCO$_3$.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2000.04a
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• pp.68-75
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• 2000

D-Tagatose is a potential bulking agent in food as a non-calorific sweetener. To produce D-tagatose from cheaper resources, plasmids harboring the L-arabinose isomerase gene (araA) from Escherichia coli was constructed because L-arabinose isomerase was previously suggested as an enzyme that mediates the bioconversion of galactose to tagatose as well as that of arabinose to ribulose. In the cultures of recombinant E.coli with pTC101, which harboring araA of E.coli, tagatose was produced from galactose in 9.9 % yield. The enzyme extract of E.coli containing pTC101 also converted galactose into tagatose in 96.4 % yield. For the economic production of D-tagatose, an L-arabinose isomerase of E.coli was immobilized using covalent binding on agarose. While the free L-arabinose isomerase produced tagatose with the rate of 0.48 mg/U$.$day, the immobilized one stably converted galactose into average 7.5 g/l$.$day of tagatose during 7 days with higher productivity of 0.87 mg/U$.$day. In the scaled up immobilized enzyme system, 99.9 g/l of tagatose was produced from galactose with 20 % equilibrium in 48 hrs. The process was stably repeated additional 2 times with tagatose production of 104.1 and 103.5 g/l.

• Journal of Microbiology and Biotechnology
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• v.7 no.3
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• pp.174-179
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• 1997

In order to investigate effect of glucooligosaccharide (GOS) prepared by extrusion process as a bifidogenic factor, cultivation of Bifidobacterium sp., Bacteroides fragilis and Clostridium perfringens was done and analyzed. B. fragilis and C. perfringens were able to utilize only 16% and 11% of the oligosaccharides in GOS, respectively, whilst Bifidobacterium sp. FBD-22 could utilize 38%. Especially, many kinds of oligo saccharides in GOS were able to be utilized selectively only by Bifidobacterium sp.. In case that GOS, as a carbon source, was used in the co-cultivation by Bifidobacterium sp., B. fragilis and C. perfringens, growth of Bifidobacterium sp. was not influenced by the existence of B. fragilis and C. perfringens. Bifidobacterium sp. showed advantage on carbon source competition for GOS with B. fragilis. Acetic acid, antimicrobial agent in the intestine, was produced two times more from GOS than glucose in co-cultures of three strains. Therefore, it is suggested that GOS can be a potent bifidogenic factor which proliferates the population of Bifidobacterium sp. and may finally improve the intestinal environments of human.

• Journal of Microbiology and Biotechnology
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• v.25 no.6
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• pp.880-886
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• 2015

Bacterial heme was produced from a genetic-engineered Escherichia coli via the porphyrin pathway and it was useful as an iron resource for animal feed. The amount of the E. coli-synthesized heme, however, was only few milligrams in a culture broth and it was not enough for industrial applications. To analyze heme biosynthetic pathways, an engineered E. coli artificially overexpressing ALA synthase (hemA from Rhodobacter sphaeroides) and pantothenate kinase (coaA gene from self geneome) was constructed as a bacterial heme-producing strain, and both the transcription levels of pathway genes and the intermediates concentrations were determined from batch and continuous cultures. Transcription levels of the pathway genes were not significantly changed among the tested conditions. Intracellular intermediate concentrations indicated that aminolevulinic acid (ALA) and coenzyme A (CoA) were enhanced by the hemA-coaA co-expression. Intracellular coproporphyrinogen I and protoporphyrin IX accumulation suggested that the bottleneck steps in the heme biosynthetic pathway could be the spontaneous conversion of HMB to coproporphyrinogen I and the limited conversion of protoporphyrin IX to heme, respectively. A strategy to increase the conversion of ALA to heme is discussed based on the results.