• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.359-364
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• 2013

Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABAA receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oyster enhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.

• Journal of Microbiology and Biotechnology
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• v.20 no.1
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• pp.217-223
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• 2010

To evaluate the antiallergic effect of fermented Ixeris sonchifolia (IS, family Compositae), we prepared IS kimchi, isolated lactic acid bacteria (LAB) from it, fermented IS with these LAB, and investigated their antiallergic effects. IS kimchi inhibited the passive cutaneous anaphylaxis (PCA) reaction induced by an IgE-antigen complex as well as the scratching behavior induced by compound 48/80 or histamine more potently than IS. When IS was fermented with LAB isolated from IS kimchi, its antiallergic effects was also increased. Of LAB used for fermentation, Lactobacillus brevis more potently increased the antiallergic effects. Its main constituents, chlorogenic acid and luteolin, potently inhibited the PCA reaction induced by the IgE-antigen complex as well as the pruritis induced by compound 48/80 or histamine. These constituents inhibited the expression of pro inflammatory and allergic cytokines, TNF-$\alpha$. and IL-4, and transcription factor NF-${\kappa}B$ activation induced by the IgE-antigen complex in RBL-2H3 cells, as well as the degranulation of RBL-2H3 cells induced by the IgE-antigen complex. Luteolin more potently inhibited these allergic reactions than chlorogenic acid. These findings suggest that the antiallergic effect of IS can be increased by LAB fermentation, and the fermented IS might improve allergic reactions such as pruritus, anaphylaxis, and inflammation.

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.657-666
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• 2007

This study was conducted to evaluate the effects of dietary addition of caprylic acid(CA)-cyclodextrin (CD) complex on in vitro fermentation characteristics, total gas and methane production. Experiment was done with six treatment groups; 1) no CA-CD complex(control), 2) CA 20 mg(T1), 3) CD 830 mg(T2), 4) CA-CD complex 425 mg(T3), CA-CD complex 850mg(T4), CA-CD complex 1,700 mg(T5). Ruminal pH, ammonia and total VFA concentrations of T2, T3, T4 and T5 were lower(P<0.05) than those of control and T1 for the 12h incubation. The increase in molar percentage of propionate was observed in T4 and T5 compared with control and T2 for the 8h incubation(P<0.05), however, the ratio of acetate to propionate was unchanged in all treatments. Total gas of T1 was lower than that of control, but T2, T3, T4 and T5 were higher compared with control for 12h incubation(P<0.05). If the methane ratio (as %) to total gas for all treatments was compared, T3, T4 and T5(CA-CD supplemented groups) averaged 2.7% whereas control, T1 and T2 showed 3.4, 2.8 and 5.1%, respectively. Therefore, according to these results, it might be concluded that supplementation of CA-CD complex could reduce methane production without disrupting ruminal fermentation.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1977.10a
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• pp.197.4-197
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• 1977

Efficient utilization of cellulosic material as renewable resources is drawing an increasing degree of attention in the scientific community. As part of our endeavor to improve the production of cellulase complex system, several factors that influence production of cellulolytic enzyme system have been studied.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.341-348
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• 2000

Selection of high producer strain, optimization of production medium and cultivation in bioreactor system were carried out in order to produce an antifungal substance, PAFS in large amounts which sources and 41 kinds of nitrogen sources, a synthetic medium consisting of fructose(70 g/1) and ammonium sulfate (10g/l) and a complex medium including galactose(30g/l), fructose(20g/l) and cottonseed flour(35g/l) were determined as opti-mized media for PAFS production. In bioreactor studies examining physiological characteristics of the pro- ducer microorganism with the complex medium, typical pattern of diauxic growth was observed as demonstrated by the result that fructose was not used before almost exhaustion on readily utilizable carbon source, galactose. When galactose was supplemented additionally during the fermentation period. PAFS pro-ductivity did no increases any more, indicating that large portion of the added galactose was used for cell growth instead of biosynthesis of the secondary metabolite. It was deduced that PAFS production could be enhananced by employing fed-batch operation in order to overcome the apparent phenomenon of catabolite repression and /or inhibition.

• Korean Journal of Environmental Agriculture
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• v.19 no.1
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• pp.44-50
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• 2000

This study was carried out to get the basic data on the efficient processing method of food wastes for utilizing as the resources of swine feeds composition, mineral and toxic elements of food waste were estimated in relation to the steps of processing and fermentation with MS (Miraculous soil-bacteria) microorganism complex. The chemical composition of food wastes was largely varied according to disposing sites, collection time and season. Offensive odor was reduced by anaerobic fermentation with MS microorganism complex. Food wastes fermented with MS microorganism complex have high contents in crude protein (24.1% D.M) and crude fat (12.9% D.M). Mineral composition was to be relatively well balanced compared to other plant or animal feed resources. Particularly the content of sodium was slightly higher than that of grains or agricultural byproducts. In food wastes fermented with MS microorganism complex, heavy metals such as Hg, As or F were not detected. Pb or Cd were detected in small quantities but their levels were below the dose s-permitted feeding standard of permitted dose in feeding standard. These results indicated that food wastes could be efficiently used for the resources of swine feeds through proper processing and fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.702-710
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• 2016

The bioactivity of soy grits cheonggukjang was enhanced by fermentation using three ${\beta}$-glucosidase-producing Bacillus subtilis strains (HJ 18-9, HJ 25-8, and HJ 18-9+HJ 25-8) for 48 h at $37^{\circ}C$. The results indicate that protease, cellulase, and a-amylase activities significantly increased (P<0.05) with increasing fermentation time. In addition, the amino-type nitrogen content of B. subtilis-fermented soy grits cheonggukjang increased to 91.0~168.0 mg% after 48 h of fermentation. Among the isoflavones in soy grits cheonggukjang, contents of ${\beta}$-glucosides or acetyl-glucosides were reduced while aglycone content increased upon fermentation. In particular, soy grits cheonggukjang fermented with B. subtilis HJ18-9 and HJ25-8 showed the largest increases in aglycone content compared to complex treatment. These results provide useful information for development starter (single and complex) as well as for production of high quality fermented soybean food.

• Korean Journal of Environmental Agriculture
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• v.19 no.4
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• pp.270-275
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• 2000

In order to investigate the proper processing of food wastes with miraculous soil-microorganisms (MS) for final use of swine feeds, calory, amino acid and fatty acid in food wastes were determined in relation with fermentation process with MS microorganism complex. Aflatoxin test was also performed to check safety of the fermented food wastes. Calory of food wastes was determined in average $7.60\;Kcal{\cdot}g^{-1}\;D.W.$ In finally processed food wastes, total content of amino acid was $93.0\;mg{\cdot}g^{-1}]\;D.W$, showing 18.5% of increase by the anaerobic fermentation. Essential and non-essential amino acids were measured at respectively 34.43 and $58.56\;mg{\cdot}g^{-1}\;D.W.$ Leucine, phenylalanine, isoleucine and threonine of essential amino acids and proline and glutamic acid of non-essential amino acids were highly composed as compared to others. The composition of fatty acid in food wastes was also increased by anaerobic fermentation for 3 weeks. Palmitic acid, oleic acid and palmitoleic acid were more important in quantity. Present results indicate that food wastes properly processed with MS have enough calory and are safe from aflatoxin, and that anaerobic fermentation with MS microorganism in an efficient process for hydrolyzing protein and lipids in food wastes.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.334-340
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• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.

• Journal of Microbiology and Biotechnology
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• v.21 no.5
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• pp.519-524
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• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.