• Journal of the Korean Wood Science and Technology
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• v.33 no.5 s.133
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• pp.92-98
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• 2005

This study was performed to get the basic information concerned to the optimum culture condition of Inonotus obliquus. Several solid media, PDA, MEA and Czapek-Dox, and three liquid media were adopted for the in vitro cultivation. Some main features of the fungal morphological characteristics under cultivation conditions were observed and described. Preliminary results showed that appearance of the mycelial mat, hyphal size and substrate pigmentation differed according to the media. The PDA medium was the most favorable substrate for the growth on solid culture, followed by MEA and Czapek-Dox media. Concerned to the addition of amino acids, 5 amino acids, such as alanine, alginine, isoleucine, leucine and threonine, enhanced to the mycelial growth. Isoleucine was shown the best fungal growth. An important morphological hyphal structure for the fungus, the setae, was found in abundance and diverse its shape and size. In liquid culture, fresh potato broth was the best growth stimulant of the fungus, followed by Malt extract and potato broth. Addition of yeast extract to the liquid media had improved the biomass, but not laccase production.

• Journal of the Korean Society of Industry Convergence
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• v.2 no.1
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• pp.77-83
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• 1999

Grown in the secondary broth of production media, the strain Streptomyces albulus has increased more the production of its metabolite ${\varepsilon}$-poly-L-lysine, one of poly(amino acid)s used as disinfecting food additives, than the strain in the primary culture of growth nutrients. Having the strain removed, the large concentrate obtained by ultrafiltrating the secondary culture broth. The concentrated production broth exchanged into followed by detecting in UV flowcell at 220nm the peptide bond of the components eluting the adsorbed proteins and polylysine with NaCl salt of gradient concentration, and has separated into five components. Among them the component in the fourth peak fraction has proved to be the pure ${\varepsilon}$-poly-L-lysine after the portion being hydrolyzed the fraction with HCl into amino acid followed by being the composing amino acid analysis.

• Mycobiology
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• v.40 no.2
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• pp.142-144
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• 2012

During the search for neuraminidase inhibitors from medicinal fungi, we found that the culture broth of Phellinus linteus exhibited potent inhibitory activity. Solvent partition, Sephadex LH-20 column chromatography, and high-performance liquid chromatography (HPLC) were performed for purification of two active substances from the culture broth. According to $^1H$ NMR measurements and comparison of HPLC retention times with those of authentic compounds, their chemical structures were identified as hispidin and hypholomine B. Compounds (hispidin) 1 and 2 (hypholomine B) inhibited neuraminidase, with $IC_{50}$ values of 13.1 and 0.03 ${\mu}M$, respectively.

• Journal of Microbiology and Biotechnology
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• v.15 no.2
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• pp.247-253
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• 2005

The bacterial cellulose (BC) production by a wild­strain Acetobacter xylinum BPR2001 and that by its acetan­nonproducing mutant, EPI, were compared in a jar fermentor. EPI produced about $28\%$ less BC than the wild-strain. The apparent difference in the cultivation of the two strains was the viscosity increase in the culture broth that was closely associated with acetan production. Increasing the viscosity of the culture broth of EPI by adding agar led to the formation of relatively small and uniform BC pellets, and BC production consequently became two-fold higher than that in the absence of agar and was almost equal to that by BPR2001. Therefore, acetan has an important role in BC production by inducing physical changes in the culture broth of the wild-type strain.

• Mycobiology
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• v.43 no.1
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• pp.43-48
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• 2015

The medicinal fungus Phellinus linteus, in the family Hymenochaetaceae, has been used as a traditional medicine for the treatment of various diseases. In this study, the chemical constituents of the culture broth of P. linteus were investigated. P. linteus was cultured in potato dextrose broth medium, and the culture broth was extracted with ethyl acetate. The ethyl acetate-soluble portion was concentrated and subjected to ODS column chromatography, followed by Sephadex LH-20 column chromatography. Six compounds (1~6) were purified by preparative reversed-phase high-performance liquid chromatography. Spectroscopic methods identified their structures as caffeic acid (1), inotilone (2), 4-(3,4-dihydroxyphenyl)-3-buten-2-one (3), phellilane H (4), (2E,4E)-(+)-4'-hydroxy-${\gamma}$-ionylideneacetic acid (5), and (2E,4E)-${\gamma}$-ionylideneacetic acid (6). Compounds 1, 2, and 3 exhibited potent dose-dependent antioxidant activity.

• KSBB Journal
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• v.27 no.5
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• pp.301-307
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• 2012

The hyphal growth, production of color pigments and monacolin K by Monascus strains were investigated in liquid medium. Thirty five different strains were collected and cultured in potato dextrose yeast extract broth (PDYB), potato dextrose broth (PDB) and malt extract broth (MEB) medea at $25^{\circ}C$ for 7 days. The growth rates of most of strains were highest in PDYB medium. Growth rate as well as pigment production were influenced by suspension conditions of mycelia during liquid cultivation. Most of strains producing monacolin K corresponded to strains producing red pigment highly and showing more pH changes of liquid media. Monacolin K produced from strains was detected in culture broth as well as mycelia. Any citrinin was not detected in monacolin K producing strains. These results imply that the selection of the strains producing red pigment highly and showing more pH changes in liquid cultivation could be applied for primary screening of Monascus strains for preparation of red mold rice.

• Korean journal of applied entomology
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• v.49 no.3
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• pp.241-249
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• 2010

Two groups of entomopathogenic bacteria, Xenorhabdus and Photorhabdus, are known to suppress insect immune responses by inhibiting eicosanoid biosynthesis. This study used these bacterial culture broths to develop novel biochemical insecticides against the diamondback moth, Plutella xylostella. Though the bacterial culture broths alone showed little insecticidal activity, they significantly enhanced pathogenicity of Bacillus thuringiensis against the fourth instar larvae of P. xylostella. Sterilization of the bacterial culture broth by autoclaving or $0.2\;{\mu}m$ membrane filtering did not influence the synergistic effect on the pathogenicity of B. thuringiensis. Three metablites identified in the culture broth of X. nematophila also showed similar synergistic effects. In field test, both entomopathogenic bacterial culture broth also enhanced the control efficacy of B. thuringiensis against P. xylostella.

• Microbiology and Biotechnology Letters
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• v.25 no.6
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• pp.580-585
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• 1997

We selected two mutants namely strain D5 and Nu23 by mutagenesis of anthracycline producing Streptomyces: the former is an $\varepsilon$-rhodomycinone overproducing mutant selected from Streptomyces sp. C5, a baumycin producer and the latter, a blocked mutant of early pathway for doxorubicin biosynthesis obtained from Streptomyces peucetius ATCC 27952, a doxorubicin producer. The mutant strain Nu23 does not produce anthracycline metabolites but retains the most of enzyme activities converting aklavinone to doxorubicin and the mutant strain D5 produced $\varepsilon$-rhodomycinone at a level of 150 $\mu$g/ml. These strains were grown separately in NDYE medium and each was mixed at day 3 by equal volume of culture broth but the quantity of doxorubicin produced was far below an estimation based on the level of $\varepsilon$-rhodomycinone normaly produced by the strain D5. On the other hand doxorubicin was reached at maximum level after 4 days in the mixed culture condition which was composed of culture broth of strain D5 grown for 6 day and that of strain Nu23 grown for 3 day. It was turned out that the growth of mutant strain D5 was inhibited by the accumulation of daunorubicin and doxorubicin in mixed culture broth, which cause the limitation of $\varepsilon$-rhodomycinone.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.6-12
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• 1996

The survival and growth of Vibrio parahaemolyticus in tryptic soy broth(TSB), flounder homogenate and oyster homogenate with 0 or 5% of ethanol was tested at -20, 5, 35, 45 and 50$^{\circ}C$. Growth pattern of V. parahaemolyticus was similar in TSB and flounder homogenate but slightly poor in oyster homogenate at 35$^{\circ}C$. Growth occured at 5% ethanol, in TSB and flounder homogenate after a prolonged lag period but decreased in oyster homogenate during incubation at 35$^{\circ}C$. TSB and fish homogenates containing 0 or 5% of ethanol were inoculated with 10$\^$6/-10$\^$7/ cells/ml of V. parahaemolyticus and cold or heat resistance of the cells were determined at -20, 5, 45 and 50$^{\circ}C$. At 5$^{\circ}C$, the viability in culture broth with 5% of ethanol or without ethanol was not vary with the culture broth. In the presence of 5% of ethanol at -20$^{\circ}C$, cells of V. parahaemolyticus in flounder homogenate and oyster homogenate were more significantly inhibited than in TSB. The D-valves for V. parahaemolyticu at 45 and 50$^{\circ}C$ was significantly lower in oyster homogenate than in TSB and flounder homogenate with 5% of ethanol or without ethanol. The D-values in each culture broth without ethanol were 1.9-3.5 times of that value in each culture broth containing 5% of ethanol at 45 and 50$^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.193-200
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• 2020

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.