• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.759-763
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• 2000

Cell-free culture broth of Phanerochaete chrysosporium has been adopted to biologically degrade 2,4,5-trichlorophenol. Two different medium compositions of nitrogen-sufficient and nitrogen-limited were compared for their distribution of isozymes, activity of lignin peroxidase, and production of oxalate. The two different culture broths were tested for their ability to degrade 2,4,5-trichlorophenol, and the biodegradation efficiency was estimated in terms of the disappearance of 2,4,5-trichlorophenol. The degradation efficiency for the nitrogen-limited culture broth was higher than that of the nitrogen-sufficient culture broth, since the nitrogen-limited culture broth induced lignin peroxidases (LiPs) and manganese peroxidases (MnPs), and contained sufficient oxalate for producing necessary radicals. Finally, the possible mechanism of 2,4,5-CP degradation using the nitrogen-limited culture broth was proposed.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.380-383
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• 1996

Adenosine deaminase inhibitor was extracted from culture broth of Streptomyces sp. strain V-8 with ethylacetate. The ethylacetate extract showed the characteristic UV absorption spectrum of actinomycins at 440-450 nm. The ethylacetate extract was compared with respect to inhibitory behavior against adenosine deaminase from calf intestinal mucosa with actinomycin D, -C complex and actinomycin V. The Ki values for actnomycin D, -C complex, and actinomycin V against adenosine deaminase were determined to be 9.9 $\times$ 10$^{-6}$ M, 9.6 $\times$ 10$^{-6}$ M and 9.3 $\times$ 10$^{-6}$ M, respectively. The Ki value for the ethylacetate extract of culture broth against adenosine deaminase was determined to be 5.7 $\times$ 10$^{-6}$ M. The kinetic parameters of actinomycin D, -C complex, -V and ethylacetate extract of culture broth for adenosine deaminase were as follows:I$_{50}$ = 1.5 $\times$ 10$^{-5}$ M (actinomycin D), 2.7 $\times$ 10$^{-5}$ M (actinomycin C complex), 3.5 $\times$ 10$^{-5}$ M (actinomycin V), 8.9 $\times$ 10$^{-6}$ M (ethylacetate extract of culture broth). The adenosine deaminase was inhibited noncompetitively by ethylacetate extract of culture broth as well as by actinomycin D, -C complex and actinomycin V.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.119-127
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• 2020

Background: The aim of this study was done to identify whether mass produced wild ginseng culture broth prepared from cultivated wild ginseng roots could have an application in enhancing the agricultural utility value of leafy vegetables. Methods and Results: Leafy vegetables Lactuca sativa and Brassica juncea were treated with wild ginseng culture broth. Plants were examined and treatment (100 ㎖) applied twice a week over an eight week period. Total phenolic and flavonoid content of treated plants was then measured. Wild ginseng culture broth treatment resulted in phenolic and flavonoid content of 0.40 mg·GAE/㎖ and 0.36 mg·QE/㎖, respectively in L. sativa. When treated with wild ginseng culture broth, free radical scavenging ability was found to be higher in both L. sativa and B. juncea whereas antimicrobial activity was found to be higher in B. juncea (625 ㎍/㎖) than in L. sativa. Inorganic element analysis of L. sativa and B. juncea showed that Ca and Mg were higher in the wild ginseng broth treatment group, whereas harmful elements such as As were reduced. Conclusions: Rather than discarding the wild ginseng culture broth, it can be used as a fresh biomaterial by reprocessing it as agricultural products that can promote growth and improve functionality in plants.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.584-591
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• 2003

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

• Korea-Australia Rheology Journal
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• v.17 no.1
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• pp.15-20
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• 2005

In this study, the relationship between morphology and viscosity of the main culture broth of Cephalosporium acremonium M25 was investigated in a 2.5 L bioreactor. The differentiation of C. acremonium M25 showed a complex pattern during the main culture. The morphological changes of C. acremonium M25 were related to the rheological properties of the culture broth and it was well agreed with the power law model. As a result of rheology study, it was found that rheological properties of the main culture broths of C. acremonium M25 in bioreactor were closely related to morphological changes. Also, fractal dimension fairly predicted morphological and rheological changes in the main culture broth.

• KSBB Journal
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• v.25 no.1
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• pp.55-61
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• 2010

To investigate antioxidant activity of the culture broth from submerged culture of Tremella fuciformis, we preferentially analyzed the chemical composition of culture broth, which was mainly composed of carbohydrate (296.39 mg/g) and protein (9.24 mg/g), respectively. Also, contents of polyphenols, flavonoids and flavonols were 16.63 mg/g, 9.19 mg/g and 83.74 ${\mu}/g$, respectively. Next, we examined the scavenging abilities on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical, the reducing power, and chelating ability on ferrous ions. All antioxidant activities of the culture broth were increased in proportion to its concentrations. The $IC_{50}$ values were in order as follows ABTS radical scavenging activity < OPPH radical scavenging activity < chelating power. Accordingly, these results suggest that pharmacological function of T. fuciformis might be due to, at least partially, their protective effects against oxidation and the culture broth of T. fuciformis was free radical inhibitors or scavengers at low concentration, involving possibly in termination of free radical reaction as primary antioxidants.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• KSBB Journal
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• v.11 no.3
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• pp.340-346
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• 1996

Variations of rheological properties of culture broth during the production of biopolymer by an alkali tolerant Bacillus sp. were investigated. Correlations among the rheological characteristics of culture broth, cell growth and biopolymer production were examined. Rheology of the culture broth changed in the course of fermentation. The culture broth showed a non-Newtonian flow behavior, as the viscosity and pseudoplasticsity increased during the cultivation. The rheological parameters such as flow index, consistency index, yield stress and apparent viscosity during the cultivation were not influenced by the cell growth, but significantly related to the biopolymer synthesis. Changes in the rheological parameters of the broth were affected not only by the biopolymer concentration, but also by the progress of fermentation. Some rheological parameters showed maximum values just before the completion of biopolymer production and substrate consumption. Hence, it was shown that the rheological characteristics of the culture broth could be used as a good indicator for the detection of the progress or completion of fermentation.

• Journal of Microbiology and Biotechnology
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• v.27 no.1
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• pp.155-160
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• 2017

The dye decolorization rate in a cell-free culture broth of the white-rot fungus Trametes versicolor CBR43 was studied, including the effects of inhibitors of NaCl, Zn(II), and Cd(II) on dye decolorization activity. The maximum rates of dye decolorization in cell-free culture broth were 1,410, 44.7, 41.2, and $0.19{\mu}mol{\cdot}l^{-1}{\cdot}min^{-1}$ for Acid Blue 62, Acid Black 175, Reactive Blue 4, and Acid Red 114, respectively. The inhibition effects of NaCl, Zn(II), and Cd(II) on dye decolorization were quantitatively compared using the half maximal inhibition concentration ($IC_{50}$), which indicates the concentration of an inhibitor required for 50% inhibition. Based on $IC_{50}$ values, dye decolorization in the cell-free culture broth of CBR43 was most potently inhibited by Cd(II), whereas the inhibitory effect of NaCl was relatively low. The dye decolorization rates and $IC_{50}$ data can be used in the design and development of a dye-wastewater treatment process using T. versicolor CBR43 and its operating factors.

• Korea-Australia Rheology Journal
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• v.14 no.1
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• pp.11-16
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• 2002

Cephalosporium acremonium is a filamentous microorganism producing cephalosporin C. The morphological differentiation of C. acremonium in submerged culture is closely related with the rheological properties of culture broth and production of cephalosporin C. In this study, the rheological and morphological properties of culture broth of C. acremonium were investigated. In the seed broths of shake-flask and fermenter culture, the Herschel-Berkley equation was in excellent agreement with experimental results in the whole range of shear rate. In the seed broths of shake-flask culture, morphological differentiation into arthrospores affected to changes of apparent viscosity. But results in the fermenter culture, morphological factors such as mean hyphal thickness and the number of tips gave more effect on changes of apparent vitacosity than differentiation into arthrospores. Overall, it suggested that the morphological parameters measured by image analysis can be used as a good parameter to indicate the rheological properties of culture broth of C. acremonium M25.