• 약학회지
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• 제38권6호
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• pp.749-755
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• 1994

An interspecific fusant strain, Streptomyces MS1 was obtained by protoplast fusion between S. peucetius subsp. caesius and S. platensis. We studied on the fermentation characteristics of the fusant strain. The fermentation products of the fusant MS1 was identical with S. peucetius, but its production of anthracycline was more stable than S. peucetius under various fermentation conditions in regard to acidogenesis of fermentation broth. The optimal medium composition for anthracycline production by fusant MS1 as follows: sucrose 2.0%, glucose 1.0%, soytone 0.7%, $CaCO_3$ 0.2%, $KH_2PO_4$ 0.013%, casamino acids 0.01%, $K_2SO_4$ 0.025%, $MaCl_2\;6H_2O$ 1.024%, 5M $CaCl_2\;5H_2O$ 0.4%, 1N NaOH 0.7%, 20% L-proline 1.5%. In this condition, the productivity of anthracycline was $80{\sim}100\;{\mu}g/ml$.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1157-1157
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• 2001

Yeast, Kurtzurnanomyces sp. I-11, produces biosurfactant, mannosyl erythritol lipid (MEL), from soya oil. The properties of biosurfactant MEL include low-toxicity and high biodegradability. MEL provides new possibilities for a wide range of industrial applications, especially food, cosmetic, pharmaceutical fields and chemicals for biotechnology. In the fermentation process, techniques of measuring and controlling substrates and products are important to obtain high productivity with optimum concentrations of substrate and product in the culture broth. The measurement system for the concentrations of soya oil and MEL in the fermentation process was developed using near-infrared spectroscopy (NIRS). Soya oil and MEL in the culture broth were extracted with ethyl acetate and NIR spectra was carried out between the second derivative NIR spectral data at 1312 and 2040 nm and MEL concentrations obtained using a thin-layer chromatography with a flame-ionization detector (TLC/FID) method. A calibration equation for soya oil was results of the validation of the calibration equation, good agreement was observed between the results of the TLD/FID method and those of the NIRS method for both constituents. NIR method was applied to the measurement of the concentrations of MEL and soya oil in the practical fermentation and good results were obtained. The study indicates that NIRS is a useful method for measurement of the substrate and product in the glycolipid fermentation.

• 한국자연치유학회지
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• 제8권1호
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• pp.1-10
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• 2019

목적: 본 연구는 임상대상자 30명에게 미생물발효용액인 Zen발효용액을 8주간 섭취시킨 후에 임상대상자들의 변에서 중요한 장내 유익세균 및 저해세균의 증식이 촉진되는지 또는 감소하는지를 연구하는 것이 목적이었다. 방법: 장내세균은 특정 Primer를 이용하여 PCR 증폭기로 동정 검색하였다. 결과: Zen발효액을 섭취한 임상군의 Bifidobacterium genus 유전자복제지수(gi%)는 섭취 전 수치는 55.15%, 섭취 후에는 70.1%로 나타났으며, 섭취 후에 14.95% 차이로 유의성이 있게 증가하였다. 아래 모든 대조군은 유의성이 없었다. 임상군의 Lactobacillus genus지수는 섭취 전이 46.87%, 섭취 후가 60.91%로 나타났으며, 섭취 후에 14.04% 차이로 유의성은 있게 증가하였다(p<.01). 임상군의 Clostridium genus지수는 사전이 85.64%, 사후가 65.99%로 나타났으며, 섭취 후에 -19.65% 차이로 유의성이 있게 감소를 하였다(p<.017). 임상군의 Bacteroides genus지수는 사전이 17.11%, 사후가 20.22%로 나타났으며, 섭취 후에 3.11% 차이로 유의성이 있게 증가하였다. 임상군의 Prevotella genus지수는 사전이 14.01%, 사후가 16.79%로 나타났으며, 섭취 후에 2.78%차이로 증가하였으나 유의성은 없었다. 결론: 장내세균은 혼합미생물의 발효액 Zen을 섭취 후에 장내에서 유익균은 증식이 증가하고, 유해균은 억제되는 현상을 발견하였다. Zen발효액은 장 건강에 유익한 음료라 평가한다.

• 한국약용작물학회지
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• 제15권3호
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• pp.162-169
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• 2007

여러 가지 추출조건을 통해 얻은 오미자 추출물과 전통발효공정을 통해 얻은 오미자 발효액의 면역증진 활성을 비교하였다. 오미자 발효액이 B cell과 T cell에서 시료를 첨가하지 않은 대조군과 비교하여 각각 30%와 22%이상의 수치를 나타내며 가장 좋은 활성을 나타내었다. B, T cell의 cytokine 분비량 측정을 통한 실험에서도 오미자의 전통발효액이 생육증진과 유의적으로 가장 많은 분비량을 나타내었다. 대식세포를 이용한 NO$^-$ 생성능 측정에서 오미자 발효액 및 추출물의 활성이 LPS와 비교해 비슷하거나 높은 것을 확인하였다. 또한 시료를 LPS와 같이 첨가하였을 때 시료만을 첨가했을 때보다 높은 활성을 나타내어 농도에 따른 유의적 활성 증가가 이루어질 것으로 사료된다. NK cell의 활성측정에서 모든 시료 조건에서 6일 동안 생육이 증가하였으며 오미자 발효액을 첨가한 것이 아무것도 첨가하지 않은 대조군과 비교하여 약 1.4배의 생육도 증진을 나타내어 1.2배의 생육도 증진을 보인 100$^{\circ}$C에서 초음파를 병행한 물 추출물보다 높은 활성을 나타내었다. HPLC를 이용한 추출물들의 성분 분석에서 전통발효 공정을 통해 추출공정에서 확인할 수 없었던 특정 성분의 생성 및 기존 성분의 용출 증진이 이루어지는 것을 확인하였고, 이에 따라 면역활성의 증진이 이루어지는 것으로 추정할 수 있었다. 이상의 결과에서 오미자는 면역활성을 가지는 성분을 함유하고 있으며 전통발효 공정을 통해 생성되는 대사산물이 면역실험에서 유효활성 증진을 나타내는 것을 확인하였다. 이는 전통발효 공정을 통해 생성된 성분의 활성으로 세포독성이 감소하고 세포활성이 증가하기 때문인 것으로 생각된다. 이상의결과는 기존에 면역활성 증진 효과를 나타내는 초음파병행 공정 보다 높은 증진 효과로 전통발효 공정 및 활성성분에 대한 다각적인 연구가 필요할 것으로 사료된다.

• KSBB Journal
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• 제5권1호
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• pp.25-35
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• 1990

In the Xanthan gum fermentation by Xanthomonas campestris there are problems of the large energy consumption by long fermentation time, the mass transfer of oxygen and nutrients by high viscous fermentation broth. In this study, the media optimization and the fed batch fermentation were carried out to decrease fermentation time and increase Xanthan gum yield. The $O_2$ uptake rate (OUR) and $CO_2$ evolution rate(CER) which were obtained from the analysis of fermentation exit gas using a gas chromatograph were investigated. As a result, the fermentation time decreased at optimal assimilable nitrogen concentration but increased at poor or rich assimilable nitrogen concentration, the Xanthan gum biosynthesis was stimulated under the limited condition of assimilable nitrogen source and the optimum fermentation medium was obtained as follow; Glucose=30g / l, Peptone=8.0g / l, $K_2HPO_4=2.0g/l$, $MgS0_47H_2O=10g/l$, Sodium acetate=20g/l, Sodium pyruvate=0.5g/1. As the agitation speed and nitrogen concentration increased, the $O_2$ uptake rate and $CO_2$ evolution rate increased. The OUR and CER were 37.3mmol $O_2/\;l$ hr and 20.2 mmol $CO_2/\;L$ hr at peptone 11g / l and agitation speed 990RPM, respectively. In fed batch fermentation, the final concentration of Xanthan gum was enhanced up to 29g / l.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1986년도 추계학술대회
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• pp.514.2-514
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• 1986

Since sisomicin which is produced by Micromonospora inyoensis is an intracellular antibiotic, the final antibiotic titer to be attained depends singnificantly on the cell mass in fermentation broth. Cobalt ion in medium was indispensable for getting a high antibiotic titer. However, in the presence of cobalt ion in medium, the antibiotic production proceeded up to about 4 days and thereafter stopped. From the experiments on theaddition of cobalt ion to culture medium, it was shown that the antibiotic production stopped due to the other physiological properties of cells rather than the accumulation of antibiotic in cells.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.406-412
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• 2012

기능성이 우수한 마늘을 이용하여 건강 기능성 식품을 개발할 목적으로, 통마늘을 설탕과 시럽에 절인 후 36개월간 실온에서 발효 숙성시킨 마늘 발효액의 발효기간에 따른 항균, 항산화 및 혈전용해능과 폴리페놀 함량 변화를 조사하였다. 마늘 발효액의 총 폴리페놀함량은 발효기간이 경과할수록 증가하여 12~36개월간 발효했을때 870~885 mg/100 mL로서 1~6개월간 발효한 경우에 비하여 유의적으로 높은 함량을 나타내었다(p<0.001). 발효기간에 따른 마늘 발효액의 전자공여능과 SOD 유사활성능은 발효기간이 길수록 증가하여 24~36개월에 가장 높았다(p<0.05). 마늘발효액의 식중독세균에 대한 항균활성은 발효 1개월부터 시험한 4종류의 식중독 세균에 대하여 항균활성을 나타내었으며 특히 S. aureus에 대하여 가장 활성이 컸다. 발효기간에 따른 마늘 발효액의 혈전용해능은 24개월 이상 발효시킨 발효액에서 plasmin보다 2배 이상 높은 혈전용해능을 나타내었다. 마늘발효액은 높은 총 폴리페놀 함량과 더불어 우수한 항균, 항산화 및 혈전용해능을 보였으며 발효기간이 길수록 기능성이 증가하는 경향이었다. 마늘 발효액은 항균작용, 항산화작용 및 혈전용해능 등의 우수한 기능성으로 인하여 세포의 산화적 손상을 방지하는 항산화제로서 이용할 수 있을 것으로 판단된다.

• 한국미생물·생명공학회지
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• 제31권2호
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• pp.201-204
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• 2003

Glycopeptide antibiotics, teicoplanin was purified from a mutant strain of Actinoplanes teichomyceticus ATCC31121, A. teichomyceticus MSL2211. We developed a simple procedure to separate and purify the teicoplanin from the fermentation broth. Teicoplanin was purified by two-step purification system, hydrophobic adsorption and sugar affinity chromatography in combination with HPLC analysis based on the properties of hydrophobic acyl chain and sugar moiety in teicoplanin. Teicoplanin was separated from the culture broth by Diaion HP-20 and further purified by concanavalin A affinity column chromatography. As an adsorbent resin, Diaion HP-20 in broth eliminated toxic effects on growth, reduced feedback repression of teicoplanin production, and assisted In rapid recovery of teicoplanin. The teicoplanin displayed the final yield of 80% and 95% of purity.

• Journal of Microbiology and Biotechnology
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• 제3권3호
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• pp.204-208
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• 1993

A fully automatic image analysis method was applied to obtain detailed data on morphological parameters of a glucoamylase fermentation broth with Aspergillus niger No. PFST-38. a mutant strain for glucoamylase hyperproducer. In the initial stage of fermentation. there was an increase in hyphal length. whereas at the end of the fermentation a decrease in hyphal length and increase in hyphal thickness were observed. The percentage of clumps declined with dilution and the influence of shear stress upon hyphal length was negligible. It was found that the slower the decrease in the main hyphal length and the number of tips with the fermentation time. the higher the glucoamylase production rate was recorded. The production rate of glucoamylase was closely related to the increase in the hyphal thickness.

• 한국식품영양과학회지
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• 제28권1호
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• pp.53-60
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• 1999

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.