• Textile Coloration and Finishing
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• v.27 no.3
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• pp.202-209
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• 2015

Many of the natural dyes used for natural dyeing are difficult to maintain colorfastness due to their complex structure and specific properties. Therefore, there is a need for developing of color sustainable ability for use as an advanced coloring agent for fabrics, which would eco benign or not. In this study, the natural dye extracted from the waste of grape fruits was used to dye cotton fabric. Thus, the present study aims at extraction of color from grape seeds, skin, and stem through fermentation and then employing the same in dyeing and mordanting of cotton. Dyeing experiments were done under different conditions of fermentation and protein type mordants which were treated before and after dyeing. Experimental fabrics were used with cotton after scouring. Color value of dyed fabrics and color fastness of cotton dyed fabrics to washing and light were measured. The fastness of dyed experimental fabrics was increased by mordanting of protein fermentation and the color of dyed cotton was light red purple. The color of dyed fabric found with the optimum mordant treatment when treated with pre milk-mordant at $40^{\circ}C$ for 30min and 3% grape seed extract. On the whole, reddish tone very slightly increased with the milk pre-mordant. The color fastness of dyed cotton fabrics to light and washing was increased after fermentation.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.706-715
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• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.506-508
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• 1986

Metabolic activity of inorganic nitrogenous compounds affects not only microbial growth but also metabolite production in fermentation technology. We have worked on the enzymes participating in ammonia assimulation of some fermentation bacteria. This paper summarizes the results on glutamine synthetase and its application in practical field. Glutamine synthetase (L-glutamate:ammonia ligase, EC. 6.3.1.2) catalyzes the formation of glutamine from glutamate and ammonia at the expense of cleavage of ATP and inorganic phosphate. The enzyme plays a dual role in nitrogen metabolism in bacteria; it is a key enzyme not only in the biosynthesis of various compounds through glutamine but also in the regulation of synthesis of some enzymes involved in the metabolism of nitrogenous compounds. The detailed works with the Eschericia coli and other enterobacterial enzymes revealed that glutamine synthetase is controlled by the following complex of mechanisms: (a) feedback inhibition by end products, (b) repression and derepression of enzyme synthesis, (c) modulation of enzyme activity in response to divalent cation and (d) covalent modification of enzyme protein by adenylylation and its cascade control. Comparative studies have also been made on the enzymes from other organisms.

• Microbiology and Biotechnology Letters
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• v.10 no.3
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• pp.223-226
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• 1982

The aim of the present study was to assess the oxygen transfer rate and oxygen uptake rate in antibiotic fermentation. As a model study, cultures of Streptomyces kanamyceticus in a complex medium were analyzed to evaluate the oxygen transfer and uptake rates using oxygen balance technique. Quantitative evidence for the effect of oxygen transfer rate on the volumetric antibiotic production was clearly demonstrated. The oxygen uptake rates and the specific oxygen requirements were significantly changed with culture time. Those phenomena were indicative of biological turnover in the antibiotic fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.205-211
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• 1978

The effect of phenol derivatives (guaiacol, vanillin, o-vanillin, eugenol) and catechol derivatives (pyrogallol, resoicinol) to enhance the volumetric oxygen transfer coefficient, in the aerobic fermentation was studies. Guaiacol, vanillin, o-vanillin, pyrogallol and resorcinol revealed to enchance the volumetric oxygen transfer coefficient, and eugenol had no such ability. The enhancement of the oxygen transfer ability is probably due to the formation of the charge transfer complex by the derivatives and oxygen molecules.

• KSBB Journal
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• v.13 no.4
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• pp.456-460
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• 1998

Fed-batch fermentations were carried out in order to improve the efficiency of hirudin production by recombinant Saccharomyces cerevisiae. A fed-batch fermentation done with the optimized semi-synthetic medium resulted in a maximum hirudin concentration of 342mg/$\ell$ by keeping a galactose concentrations between 10 and 30g/$\ell$ which corresponded to a 11.4-fold increase in hirudin concentration compared with the simple bach fermentation done with the same medium. Comparison of the chromatographic pattern of proteins in the growth medium clearly showed that the use of the semi-synthetic medium is more advantageous for separation of hirudin than the case o fusing the complex medium. Continuous cell recycle fermentation done at dilution rate of 0.1h-1 and an inlet galactose concentration of 100g/$\ell$ yielded a maximum hirudin productivity of 19.1mg hirudin/$\ell$$.$h.

• Korean Journal of Medicinal Crop Science
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• v.22 no.3
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• pp.223-230
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• 2014

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentation process in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steaming process was applied at $90^{\circ}C$ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9 incubated at $36^{\circ}C$ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under the steaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as 3.231 mg/g, 2.585 mg/g and 1.955 m/g and 2.478 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with the steaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkage to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming process and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.39-44
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• 1986

Kacdugi fermented in the subatomospheric pressure(350mmHg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at $25^{\circ}C$. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment. The increasing rate of brix degree during kacdugi fermentation was high in the subatomospheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation. The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.770-776
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• 1995

For the purpose of development of non-toxic and biodegradable flocculant, chitosan complex was isolated from Ganoderma lucidum wastes. The isolated complex was identified as the expected chitosan-glucan complex by IR specta. The complex was extracted by treatment of 50% NaOH solution at 120$\circ$C for 5 hrs, namely optimal condition and solubilized with 2% acetic acid for fur-ther use as flocculant. Preliminary experiments showed that the solubilized complex had higher flocculation activity of 1.3 fold than commercial chitosan at 400 mg/l concentration in soybean curd wastewater. Also the solubilized complex removed 83% of MLSS and 60% of COD in the soybean curd wastewater treated by photosynthetic bacteria, 50% of turbidity and 21% of MLSS in sugar industry wastewater, and 90% of turbidity and 89% of MLSS in alcohol fermentation wastewater. Bacterial cell flocculation activities of the solubilized chitosan-glucan complex were 89% in Bacillus subtilis broth, 81% in Streptococcus lactis broth, and more than 90% in Escherichia coli broth after standing for 2 days. The results reveal that chitosan-glucan complex from Ganoderma lucidum wastes can substitute for commercial chitosan as non-toxic and biodegradable flocculant.