• KSBB Journal
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• v.30 no.3
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• pp.132-139
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• 2015

In order to use the symbiotic bacteria from ethomophatogenic nematodes as a biological control agent for agriculture, the cultural condition for maintaining phase I and antifungal activity was investigated. Symbiotic bacteria (SB) 1 stain from nematodes were selected from the three strains isolated from entomopathogenic nematodes. The growth of the SB 1 strain in NB, TSB, TY and YS medium was higher than that of the SB 2 and SB 3 strain. The packed cell volume of the SB 1 strain was reduced in NB medium which showed radical pH change. Phase I of the SB 1 strain was maintained in TSB medium after being stored for 2 weeks at $4^{\circ}C$. Culture broth with the SB 1 strain in TSB medium for 6 days and 7 days showed antifungal activities against Rhizoctonia solani KACC 40142, Botrytis cinerea Pers. KACC 40854, and Botrytis cinerea Pers. KACC 41008. Culture broth with the SB 1 strain in TSB medium containing 100 mM L-proline for 5 days showed antifungal activities against Rhizoctonia solani KACC 40142, and Botrytis cinerea Pers. KACC 40854.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.233-240
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• 2020

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.212-215
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• 2004

In order to develop a biocontrol agent that can effectively control Fusarium wilt on Cymbidium genus, the effectiveness of antagonistic microbes against the cause pathogen was screened. The selected microbe showed a broad spectrum of antifungal activity, and the culture broth of this microbe had better preventive effect on Fusarium wilt than the commercial chemical agent in the pot assay. This isolated strain, GBA-12, was identified as Streptomyces kasugaensis, and the antifungal substance was purified from a broth culture of GBA-12. This purified substance was identified as a polyene macrolide (YS-822A) that was newly discovered from Streptomyces kasugaensis, and it exhibited antifungal activity against several phytopathogenic fungi.

• Journal of Microbiology and Biotechnology
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• v.5 no.6
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• pp.309-314
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• 1995

Samples were collected from a commercial ethanol production plant to enumerate the bacterial contamination in each step of a starch based ethanol production process. Though the slurry of raw material used in the process carried bacteria with various colony morphology in the order of $10^4$ per ml, only the colonies of white and circular form survived and propagated through the processes to the order of $10^8$ per ml at the end of fermentation. Almost all of the bacterial isolates from the fermentation broth were lactic acid bacteria. Heterofermentative Lactobacillus fermentum and L. salivarius, and a facultatively heterofermentative L. casei were major bacteria of an ethanol fermentation. In a batch fermentation L. fermentum was more detrimental than L. casei to ethanol fermentation. In a cell-recycled fermentation, ethanol productivity of 5.72 g $I^{-1} h^{-1}$ was obtained when the culture was contaminated by L. fermentum, whilst that of the pure culture was 9.00 g $1^{-1} h^{-1}$. Similar effects were observed in a cell-recycled ethanol fermentation inoculated by fermentation broth collected from an industrial plant, which showed a bacterial contamination at the level of 10$^8$ cells per ml.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• Journal of Microbiology and Biotechnology
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• v.5 no.5
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• pp.297-301
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• 1995

An anthracycline antibiotic, aclacinomycin A (aclarubicin), was produced from a mutant strain of Streptomyces lavendofoliae. The mutant strain which showed a 4-fold higher productivity of aclacinomycin A compared with the parent strain was also found to produce a significantly higher amount of aclacinomycin A than the reported production strain, Streptomyces galilaeus. The aclacinomycin A was produced up to 125 mg/l using potato starch and soybean meal as carbon and nitrogen sources, respectively, on a 3 liter scale fermentation in a 5 liter jar fermentor. The mutant strain also produced significant amount of aclacinomycins Band Y. Aclacinomycin A was isolated from the culture broth by solvent extractions and further purified by silica gel column chromatography. The yield of aclacinomycin A with over 99$%$ purity was found to be over 60$%$ starting from 3 liters of culture broth.

• Journal of Life Science
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• v.8 no.2
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• pp.145-157
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• 1998

We isolated 100 Vobrio sp. from marine products and sea from July to September, 1997. We attemped on purification of hemolysin produced by Vibrio sp. The growth, hemolysin production patterns by the 100 strains of Vibrio sp. showed identical, in general. V. unlnificus ys-1 produced hemolysis as the higtest titer. The optimal culture conditions for the hemolysin production by the V. vunificus ys-1 are followings; 1. Hemolysin production was optimal dering the late exponetial phage. 2. Maximal growth, hemolysin production were in heart infusion broth. 3. Maximal yields of hemolysin was obtained when the heart infusion broth had an intial pH of 8.0, 3$0^{\circ}C$, 3% NaCL. Hemolysin was purified from culture filtrate of the strain by ammonium sulfate recipitation, ion exchange and hydrophobic interaction chromatography. The results were as follows; 1. Hemogeneity of the purified hemolysin was demonstrated by revealing single band on SDS-PAGE. The molecular weight of purified hemolysin was 45KDa. 2. The absorbance rattern in ultraviolet wsa typical of those seen with most proteinb with 280nm. 3. Purified hemolysin was atable at 5$0^{\circ}C$ but 7$0^{\circ}C$ of the acivity was lost by heating for 30 min at 6$0^{\circ}C$/ Optimal temperature of purified hemolysin was 35$^{\circ}C$. 4. Purified hemolysin was stable at the pH range of 6~9, but in the less the pH5.0. above the pH 9.0, the hemolysin activity was lost completely.

• Mycobiology
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• v.35 no.1
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• pp.16-20
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• 2007

Hypolipidemic effect of biopolymers extracted from culture broth (CP), mycelia (MP), and fruiting bodies (FP) of Auricularia auricula-judae was investigated in dietary-induced hyperlipidemic rats. The experimental animals were administrated (100 mg/kg body weight) with different biopolymers, daily for 4 weeks. Hypolipidemic effects were achieved in all the experimental groups, however, FP was proved to be the most potent one. The administration of the FP reduced the plasma triglyceride, total cholesterol, low-density lipoprotein cholesterol, and atherogenic index by 24.3, 28.5, 36.4, and 40.9%, respectively, while increased the high-density lipoprotein cholesterol level (9.0%), when compared to the saline (control) administered group.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.237-242
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• 1992

To investigate the growth effect of branched oligosaccharides on the principal intestinal microorganisms, Bifdobacterium, Lactobacillus, Clostridium, Escherichia, Eubactemum, Enterucoccus, Staphylococcus and Bacteroides were cultivated on a medium containing branched oligosaccharides and panose. B. adolescentis, B. logum and L. aciduphilus grew effectively on the medium containing panose, while C. pe@igens, C. paraputrificum, Bac. fragilis and S. aurezds did not. The content of panose decreased greatiy in the culture broth of branched oligosaccharides of B, adolescentis, but it remained in the culture of C. perfringens. The results indicated that panose was consumed effectively by B. adolescentis, but not utilized by C. perfringens. 3. adolescentis still grew on the panose remained in the broth of mixed cultivation of B. adolescentis and C. perfn'ngens. Therefore, panose and branched oligosaccharides seem to promote selectively the growth of B. adolescentis in the human intestine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.792-799
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• 2016

We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.