• Animal Bioscience
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• v.37 no.1
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• pp.84-94
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• 2024

Objective: The objective of this study was to investigate how cellulase or/and lactic acid bacteria (LAB) affected the fermentation characteristic and microbial community in wet brewer's grains (WBG) and corn stover (CS) mixed silage. Methods: The WBG was mixed thoroughly with the CS at 7:3 (w/w). Four treatment groups were studied: i) CON, no additives; ii) CEL, added cellulase (120 U/g fresh matter [FM]), iii) LAB, added LAB (2×10⁶ cfu/g FM), and iv) CLA, added cellulase (120 U/g FM) and LAB (2×10⁶ cfu/g FM). Results: All additive-treated groups showed higher fermentation quality over the 30 d ensiling period. As these groups exhibited higher (p<0.05) LAB counts and lactic acid (LA) content, along with lower pH value and ammonia-nitrogen (NH₃-N) content than the control. Specifically, cellulase-treated groups (CEL and CLA) showed lower (p<0.05) neutral detergent fiber and acid detergent fiber contents than other groups. All additives increased the abundance of beneficial bacteria (Firmicutes, Lactiplantibacillus, and Limosilactobacillus) while they decreased abundance of Proteobacteria and microbial diversity as well. Conclusion: The combined application of cellulase and LAB could effectively improve the fermentation quality and microbial community of the WBG and CS mixed silage.

• Korean Journal of Organic Agriculture
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• v.8 no.3
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• pp.131-146
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• 2000

This experiment was focused on finding out the potential problems in organic farming system, which is recently emphasized on the produce of horticultural crops due to the serious environmental deterioration. Thus, in this study, the effect of the application of organic farming materials in soil on plant growth and components of chinese cabbage and the soil Physicochemistry property were compared with conventional culture. The results were summarized as follows : 1. The effect of soil chemical properties after application of organic farming materials, The amounts of pH and O.,M. in N, P, K treated plot were few of change, To the contray, fermentation compost and microorganisms fermentation compost treated plot were some increase, Amount of P$_2$O$_{5}$ , Ca and increase in comparison with the N, P, K treated plot, Specially chicken manure+ microorganisms fermentation compost treated plot was the highest. 2. Change of soil microbial after application of organic farming materials, The number of bacteria and actinomycetes in N, P, K treated plot were appeared definite direction, to the fermentation compost and microorganisms fermentation compost treated plot showed the increased tendency, specially, chicken manure+ microorganisms fermentation compost treated plot was the highest, 3. The growth characteristic of chinese cabbage after application of organic farming materials was superior in order of chemical fertilizers plot> microorganisms fermentation compost plot> fermentation compost plot. It shows the NO$_3$$^{[-10]}$ accumulation in chinese cabbage was higher in the outer leaves than in the inner leavess. It was some lower in the microorganisms fermentation compost plot, it was the highest at chemical fertilizers plot , all inner and outer leaves.

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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• pp.110-119
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• 2016

High-solid anaerobic digestion of sewage sludge achieves highly efficient volatile solid reduction, and production of volatile fatty acid (VFA) and methane compared with conventional low-solid anaerobic digestion. In this study, the potential mechanisms of the better performance in high-solid anaerobic digestion of sewage sludge were investigated by using 454 high-throughput pyrosequencing and real-time PCR to analyze the microbial characteristics in sewage sludge fermentation reactors. The results obtained by 454 highthroughput pyrosequencing revealed that the phyla Chloroflexi, Bacteroidetes, and Firmicutes were the dominant functional microorganisms in high-solid and low-solid anaerobic systems. Meanwhile, the real-time PCR assays showed that high-solid anaerobic digestion significantly increased the number of total bacteria, which enhanced the hydrolysis and acidification of sewage sludge. Further study indicated that the number of total archaea (dominated by Methanosarcina) in a high-solid anaerobic fermentation reactor was also higher than that in a low-solid reactor, resulting in higher VFA consumption and methane production. Hence, the increased key bacteria and methanogenic archaea involved in sewage sludge hydrolysis, acidification, and methanogenesis resulted in the better performance of high-solid anaerobic sewage sludge fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1026-1031
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• 2006

The optimization of the production of a fusion protein containing the antigenic domain 1 (AD-1) is of a great importance, considering its use in diagnostic tests. The fusion protein is produced by the fermentation of a recombinant strain of Escherichia coli containing the plasmid Mbg58, which expresses the AD-1 (aa 484-650) of human cytomegalovirus glycoprotein B as a fusion protein together with aa 1-375 of ${\beta}-galactosidase$. An important characteristic of promoters (lac and derivatives) used in recombinant protein production in E. coli is their inducibility. Induction by IPTG is widely used for basic research; however, its use in large-scale production is undesirable because of its high cost and toxicity. In this work, studies using different inducers and carbon sources for the production of a fusion protein containing the AD-l were performed. The results showed that lactose could be used as an inducer in the fermentation process for the production of this protein, and that expression levels could exceed those achieved with IPTG. The use of lactose for protein expression in E. coli should be extremely useful for the inexpensive, large-scale production of heterologous proteins in E. coli. Addition of sucrose to the fermentation medium improved the yield of recombinant protein, whereas addition of fructose or trehalose decreased the yield.

• Journal of the Korean Society of Industry Convergence
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• v.17 no.3
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• pp.170-177
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• 2014

This study was conducted to know the behavior of pH behavior in the tomato juices to find out an effective medium for microbial cultivation. Bacterial culture media is a material consist a mixture of nutrients used to grow microorganisms on or in it. In addition, microbial culture media can also be used for isolation, propagation, testing the nature physiological, and calculation of the number of microorganisms. Fresh tomato juice is used for basic ingredient, therein added salt, sugar and EM (Effective Microbial). The fermented solution placed in a room with a temperature of 40oC. Data retrieval before the pH value reached a constant value is done every 12 hours, after constant rate data collection was done every 24 hours. The pH value has been steady after 372 hours of fermentation process (15.5 days). From the results obtained that the amount of additional ingredient which added into tomato juice does not affect final pH value of solution. Thereby the most effective treatment for microbial cultivation media is treatment number four.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.135-140
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• 2007

Antibacterial activities of the major phenolic components from Camellia sinensis L. were investigated against several pathogenic microorganisms including Gram-positive strains like Staphylococcus aureus ATCC 29213 and Streptococcus pyogens 308A; and Gram-negative strains like Escherichia coli ATCC 25922, Escherichia coli 078, Pseudomonas aeruginosa 9027, and Enterobacter cloacae 1321E. The MIC values demonstrate that both (-)-epicatechin and (-)-epigallocatechin were more considerably toxic against Staphylococcus aureus ATCC 29213 than the other two catechins like (-)-epicatechingallate and (-)-epigallocatechin-3-gallate. (-)-Epicatechingallate and (-)-epigallocatechin-3-gallate were most inhibitory against Escherichia coli ATCC 25922. As a result, (-)-epicatechin showed predominant antibacterial activities among tea varieties. The contents of major polyphenolic components such as four catechins, theaflavin, and quercetin were different according to fermentation processes. The total contents of four catechins were ranged from 13.81 to 1.33%, with (-)-epigallocatechin-3-gallate being dominant among tea varieties; theaflavin was found the characteristic pigment in fully-fermented black tea.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.135-142
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• 1980

The process of biological treatment of organic wastewater is principally associated with those of self-purification in the natural water environment. The treatment system has e intensive function of stabilizing wastewater more effectively than in natural water, which is like natural water concentrated in a small space. Biological treatment of wastewater involves activated sludge and various modified process, trickling filter, rotating disk, oxidation ditch, etc. for aerobic decomposition and anaerobic processes such as anaerobic decomposition and methane fermentation. The basic characteristic of these processes is the use of mixed culture for the conversion of pollutants. This review forcuses on the various kinds of microorganisms related to each treatment processes. Kinetic analysis of the activated sludge process is discussed in order to understand the basis of control and maintenance of the biological treatment process.

• Journal of Life Science
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• v.7 no.4
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• pp.309-315
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• 1997

The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.