• Journal of Microbiology
• /
• 제45권6호
• /
• pp.499-504
• /
• 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
• /
• 제17권1호
• /
• pp.172-175
• /
• 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.

• 한국수소및신에너지학회논문집
• /
• 제22권2호
• /
• pp.257-264
• /
• 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.

• 한국식품영양과학회지
• /
• 제22권1호
• /
• pp.101-107
• /
• 1993

Zygosaccharomyces rouxii는 간장의 숙성 기간동안 중요한 역활을 하는 내염성 효모이다. 이 실험에서 사용된 Z. rouxii는 18% NaCl함유 YPD (1% yeast extract, 2% peptone과 2% glucose, pH5.0)에서 잘 성장하는 반면 Saccharomyces cerevisiae는 8% NaCl보다 적은 YPD에서만 자란다 15% NaCl존재하에서 Z. rouxii는 대수기에서 세포내에서 적합한 용질로서 많은 양의 글리세린을 축적하는데 이것은 내염성 효모의 특성이다. 세포막 지질 유동층의 화학 분석에 따르면 15% NaCl에서 자란 세포의 막구조는 더욱 단단하였고 그 유동층은 고농도의 식염의 배지에서는 세포내에 글리세린이 감소되었다.

• 한국식생활문화학회지
• /
• 제35권1호
• /
• pp.117-125
• /
• 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.

• 설비공학논문집
• /
• 제22권10호
• /
• pp.687-696
• /
• 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.

• 한국축산식품학회지
• /
• 제39권6호
• /
• pp.943-952
• /
• 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.

• 대한환경공학회지
• /
• 제28권3호
• /
• pp.300-307
• /
• 2006

혐기성 암모늄산화(ANAMMOX)는 고농도 질소폐수를 처리하기 위한 획기적인 공정이다. 본 연구에서는 고농도 암모늄 및 유기물을 함유한 고농도 폐수를 ANAMMOX 공정을 이용하여 처리하는 동안 일어나는 유기물질의 산발효, 탈질, 황화합물의 환원 및 hydroxyapatite에 의한 인의 결정화에 대하여 연구하였다. 또한, ANAMMOX 공정의 중간생성물인 hydroxylamine과 hydrazine의 기능을 조사하였다. 연구결과, 돈사폐수의 혐기성 암모니아산화 반응과 함께 다양한 복합반응이 일어나며, hydroxylamine과 hydrazine은 ANAMMOX 반응에 중요한 역할을 하는 것으로 나타났다.

• 식품산업과 영양
• /
• 제7권3호
• /
• pp.35-38
• /
• 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.

• 한국염색가공학회지
• /
• 제30권4호
• /
• pp.321-328
• /
• 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.