• Journal of Environmental Science International
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• v.4 no.5
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• pp.141-141
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• 1995

The waste biomass of Sacchromyces uvarum, used in fermentation industries to produce ethanol, were studied for their ability to absorb various heavy metal ions. Heavy metal ions studied in this research were Cd, Co, Cr, Cu, Ni and Pb. The order of the sorption capacity was Pb>Cu>Co=Cr=Cd>Ni. The living Sacchromyces uvarum exhibited higher metal-uptake capacity than the dead Sacchromyces uvarum. After we compare the uptake capacity of the Sacchromyces uvarum for individual metal ions with for a mixture of them, the following was observed: in the mixed heavy metal solution the uptake capacity was decreased than the one heavy metal solution. The selective uptake was observed when all . the heavy metal ions were dissolved in a mixed solution. The adsorption isotherm modelling was decribed with the Langmuir and Freundlich model. The results were in good agreement with the Langmuir model.

• Journal of Environmental Science International
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• v.4 no.5
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• pp.527-534
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• 1995

The waste biomass of Sacchromyces uvarum, used in fermentation industries to produce ethanol, were studied for their ability to absorb various heavy metal ions. Heavy metal ions studied in this research were Cd, Co, Cr, Cu, Ni and Pb. The order of the sorption capacity was Pb>Cu>Co=Cr=Cd>Ni. The living Sacchromyces uvarum exhibited higher metal-uptake capacity than the dead Sacchromyces uvarum. After we compare the uptake capacity of the Sacchromyces uvarum for individual metal ions with for a mixture of them, the following was observed: in the mixed heavy metal solution the uptake capacity was decreased than the one heavy metal solution. The selective uptake was observed when all . the heavy metal ions were dissolved in a mixed solution. The adsorption isotherm modelling was decribed with the Langmuir and Freundlich model. The results were in good agreement with the Langmuir model.

• Natural Product Sciences
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• v.5 no.3
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• pp.151-153
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• 1999

(+)-Hernandulcin is a sweet bisabolane-type sesquiterpene first isolated from Lippia dulcis Trev. (Verbenaceae). This oily compound is 1000-1500 times sweeter than sucrose but with poor solubility in water. Microbial transformation was employed to improve its water solubility, and a variety of microorganisms were screened for their ability to convert (+)-hernandulcin to more polar metabolites. Scale-up fermentation with Glomerella cinguiata, a fungal strain, has resulted in the isolation of a more polar metabolite (2).

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.118-119
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• 2001

The anti-cardiovascular effect of estrogen replacement therapy in postmenopausal women is known to be associated with its role as an antioxidant, its ability to protect cells from DNA damage. Genistein concentrated polysaccharide (GCP) is a functional food produced by fermentation of soybean isoflavone extracts with Basidiomycetes, containing rich content of genistein aglycones. The aim of this study was to investigate the effect of GCP on oxidative DNA damage and plasma total antioxidant potential, comparing to the effect of estrogen.(omitted)

• Korean Journal of Veterinary Research
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• v.34 no.1
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• pp.107-113
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• 1994

The present study was undertaken to obtain the basic knowledge on the distribution of intestinal microflora and characterization of Bifidobacterium isolated from the intestine of cattle, pigs, chicken and dogs. Bacteroidaceae and Streptococcus were isolated from the feces of cattle as predominant organisms, and Bifidobacterium was in counts of $8.65{\pm}0.21$ log 10 organisms. Bacteroidaceae, Eubacterium and Peptococcaceae counts on the feces of pigs were particularly high, but Bifidobacterium did not isolated. In hens and dogs, the counts of Bifidobacterium were $7.60{\pm}0.71$ and $8.15{\pm}2.04$ log 10 organism, respectively. Isolated 7 Bifidobacterial strains were identified respectively to B. thermophilum from cattle, B. pullorum and B. animalis from pigs, and B. longum, B. adolescentis and B. pseudolongum from dogs by their carbohydrate fermentation ability.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.299-304
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• 1980

By using whole cells of Leuconostoc oenos ML-34 immobilized in polyacrylamide gel, deacidification of grape juice and wine was attempted. The immobilization did not destroy the original malo-lactic fermentation ability of the cells. However, the speed of malic acid decomposition by the immobilized cells was slow due to the slow transportation of the substrate through the gel layer. By reducing malic acid content in grape juice to a desired degree one may control the level of acid taste in wine fermented with the treated grape juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• The Korean Journal of Mycology
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• v.51 no.3
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• pp.219-227
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• 2023

This study was conducted to analyze the distribution and characteristics of fungal species in meju using the traditional method. Fungal distribution in meju was investigated using metagenomic and morphological analyses, based on which Aspergillus flavus/oryzae strains were identified as the dominant fungi in all meju samples, followed by Pichia, Rhizopus and Lichtheimia spp. As A. flavus/oryzae was dominant, we further evaluated the aflatoxin production ability and enzymatic activity of the isolates. Thin-layer chromatography and polymerase chain reaction revealed that the A. flavus/oryzae strains isolated from meju are non-aflatoxigenic fungi. Based on the analyses of amylase and protease activities, strains with high activities of amylase or protease were identified, which are proposed to be used as starters for meju fermentation.

• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.313-320
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• 2014

Black liquor (BL) is a by-product of rice straw pulping process. It is a low costs raw material for production value-adding proteins and enzymes, which has been paid more and more attention to reduce its environmental pollution. Mixed cultures of micelial fungi, Trichoderma reesei Northern Regional Research Laboratory (NRRL)11236, Trichoderma reesei NRRL 6165 and Aspergillus niger strains NRC 5A, NRC 7A, and NRC 9A were evaluated for their ability to produce xylanase using crude hemicellulose (CHC) prepared from BL and peat moss as an inert support under solid state fermentation (SSF). The most potent strains, A. niger NRC 9A (818.26 U/g CHC) and T. reesei NRRL 6165 ($100.9{\pm}57.14$ U/g CHC), were used in a mixed culture to enhance xylanase production by co-culturing under SSF. In the mixed culture, xylanase production ($1070.52{\pm}12.57$ U/g CHC) was nearly1.3 and 10.6-fold increases over the activities attained in their monocultures, A. niger NRC 9A and T. reesei NRRL 6165, respectively. Optimization of the culture parameters of the mixed culture SSF process, concentration of ammonium sulfate and corn steep liquor, CHC/peat moss ratio, inoculum size and ratios of the two strains, initial pH value, initial moisture content and incubation time, exhibited a significant increase ($2414.98{\pm}84.02$ U/g CHC) in xylanase production than before optimization.