• Journal of Microbiology
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• v.45 no.6
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• pp.499-504
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• 2007

A new antagonistic strain of actinomycete, designated AP19-2, was isolated from the feces of giant pandas inhabiting the Foping National Nature Reserve in China. Cultural characteristic studies strongly suggested that this strain is a member of the genus Streptomyces. The nucleotide sequence of the 16S rRNA gene of strain AP19-2 evidenced profound similarity (97-99 %) with other Streptomyces strains. Two pure active molecules were isolated from a fermentation broth of Streptomyces sp. strain AP19-2 via extraction, concentration, silica gel G column chromatography, and HPLC. The chemical structures of the two related compounds (referred to as chromomycin $A_2$ and chromomycin $A_3$) were established on the basis of their Infrared spectra (IR), High Resolution Electrospray Ionization Mass Spectrometry (HR-ESI-MS), and Nuclear Magnetic Resonance (NMR) data, and by comparison with published data.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.172-175
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• 2008

Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.2
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• pp.257-264
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• 2011

This study discribes performance of DEFC (Direct Ethanol Fuel Cell) utilized bio-ethanol based on fruit wastes. To produce the bio-ethanol, fruit wastes were treated at temperature $120^{\circ}C$ and 90minutes in acid pre-treatment. After pre-treatment was done, alcohol fermentation process was running. Initial alcohol concentration was 5%. Using the multi coloumn distillation system, more than 95% ethanol was distilled and each component of bio-ethanol was analyzed. In DEFC performance test, it was revealed that cell performance was much higher than that of ethanol. Comparing ethanol with mixed fuel (bio-ethanol (10%) + ethanol (90%)), the performance of ethanol was higher than that of mixed fuel. Even though the bio-ethanol from the fruit wastes is corresponded with transport ethanol standards, it thought that organic matter in bio-ethanol could be negative effect on fuel cell.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.101-107
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• 1993

Zygosaccharomyces rouxii is a salt-tolerant yeast which plays an important role during the ripening stage of soy sauce fermentation. Z. rouxii used in the experiment could grow in YPD (1 % yeast extract, 2% peptone and 2% glucose, pH5.0) medium with 18% (w/v) NaCl, whereas Saccharomyces cerevisiae could only grow in YPD medium with less than 8% NaCl. In the presence of 15% NaCl, Z. rouxii accumulates a large amount of glycerol as a compatible solute within the cells in the exponential phase. It is a characteristic of salt-tolerant yeasts. From the chemical analyses on membrane lipid fluidity, the membrane structure of the cells grown in 15% NaCl was suggested to become more rigid and its fluidity was decreased to keep glycerol within the cells in response to surrounding medium with high concentrations of salt.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.10
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• pp.687-696
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• 2010

In this study, FDD algorithm was developed using the normalized distance method and general pattern classifier method that can be applied to constant air volume air handling unit(CAV AHU) system. The simulation model using TRNSYS and EES was developed in order to obtain characteristic data of CAV AHU system under the normal and the faulty operation. Sensitivity analysis of fault detection was carried out with respect to fault progress. When differential pressure of mixed air filter increased by more than about 105 pascal, FDD algorithm was able to detect the fault. The return air temperature is very important measurement parameter controlling cooling capacity. Therefore, it is important to detect measurement error of the return air temperature. Measurement error of the return air temperature sensor can be detected at below $1.2^{\circ}C$ by FDD algorithm. FDD algorithm developed in this study was found to indicate each failure modes accurately.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.3
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• pp.300-307
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• 2006

Anaerobic ammonium oxidation(ANAMMOX) is a novel process fur treatment of piggery waste with strong nitrogen. In this study, we investigated acid fermentation of organic matter, denitrificatiot reduction of sulfur compounds and P crystalization by hydroxyapatite during the treatment of wastewater with high strength of ammonium and organic matters by ANAMMOX process. Also, functions of hydroxylamine and hydrazine as intermedeates of ANAMMOX process were tested. This study reveals that various complex-reactions with anaerobic ammonium oxidation of piggery waste are happened and hydroxylamine and hydrazine play an important role in ANAMMOX reaction.

• Food Industry And Nutrition
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• v.7 no.3
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• pp.35-38
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• 2002

본 연구에서는 과실을 이용한 기능성 음료를 제조하기 위해 여러 가지 과즙을 이용하여 kefir 음료를 제조해 보았다. pH는 발효동안 감소하여 pH $4.0\sim4.2$를 나타내었으며, 숙성 후 pH $3.8\sim4.2$로 나타났다. 총산은 발효와 숙성과정 동안 지속적으로 증가였고 시유와 전지유에 startar를 5% 접종했을 때 총산은 0.8, 1.1로 나타났으며, 6% 접종구간은 1.5, 1.3으로 각각 나타났다. 발효초기 당도는 $11.7\sim11.2Brix$에서 발효 12시간 후에 $6\sim7Brix$를 떨어졌으나 숙성 동안에는 거의 변화가 없었다. 알콜함량은 $0.10\sim0.14%$로 미량이 생성되는 것을 알 수 있었다. 점도는 숙성 후 점도는 $2395\sim2488cP$로 시판요구르트 보다 낮은 점도를 나타내었는데 이것은 젖산발효에 관여하는 균주 차이로 생각된다. 관능검사 결과 사과농축액 35% 첨가구간은 향, 입안촉감, 전반적인 기호도에 높은 수치를 나타내어 선호도가 더 놓은 것으로 생각된다 따라서 kefir 발효액은 시판 요구르트와 품질이 비슷하여 음료제조에 적합한 것으로 생각되며, 과실을 이용하여 kefir 음료를 제조할 수 있는 것으로 생각된다.

• Textile Coloration and Finishing
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• v.30 no.4
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• pp.321-328
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• 2018

Wet polyurethane resin was synthesized by using polytrimethylene ether glycol prepared from 1,3-propanediol produced by fermentation from corn sugar as bio polyol and polyether-polyol(PTMG). Physical properties and cell characteristics by wet coagulation were investigated using the synthesized wet polyurethane resin. The tensile strength of wet polyurethane resin decreased with increasing content of bio polyol as copolymer polyol, but it tended to increase elongation at break and tear strength. As a result of thermal characteristic analysis, it was found that the glass transition temperature was slightly increased as the content of bio polyol increased. As a result of comparing the cell characteristics by the wet coagulation method, it was found that the shape of the cell was good when the ether polyol and the bio polyol were used alone.