• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.902-907
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• 2006

Freeze dried crude bacteriocin was encapsulated within an acid-soluble coating material, Eudragit EPO, using a surface modification technique through a hybridization system. The pH and titratable acidity of control yoghurt were 3.92 and 1.56%, respectively, after 24 hr of fermentation at $42^{\circ}C$, whereas yoghurt containing 500 AU/mL encapsulated bacteriocin exhibited a higher pH (4.37) and lower titratable acidity (1.2%). Yoghurt containing encapsulated bacteriocin had significantly lower titratable acidity when the duration of fermentation (to pH 4.5) and subsequent refrigerated storage ($4^{\circ}C$) was longer than 20 days. There were no significant differences in the viability of lactic acid bacteria after 15 hr of fermentation. This suggests that microencapsulated bacteriocin has the potential to control the excessive growth of yoghurt starters caused by temperature abuse or post-acidification.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• Food Science and Preservation
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• v.6 no.3
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• pp.339-344
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• 1999

The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.

• Journal of the Korean Applied Science and Technology
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• v.38 no.5
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• pp.1219-1228
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• 2021

Rhamnolipids are recognized as eco-friendly biosurfactants and produced by the bio-process employing bacteria. Pseudomons aeruginosa is well-known to produce rhamnolipids in high yield during fermentation process. Rhamnose and 𝛽-hydroxylated fatty acid are main chemicals for rhamnolipids, which are produced in the form of congener mixtures. In this paper, the synthetic mechanism of rhamnolipids within bacteria cells was presented in part and foam control technologies were qualitatively described. Foam control during fermentation process was important to regulate a continuous process. During last decade, the technologies are developed enough to challenge to a commercial-scale production. In particular, rhamnolipids will be more valuable if these can be applicable to value-added chemicals, such as medicines.

• Journal of Microbiology and Biotechnology
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• v.32 no.11
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• pp.1479-1484
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• 2022

Bacterial cellulose (BC) is gaining attention as a carbon-neutral alternative to plant cellulose, and as a means to prevent deforestation and achieve a carbon-neutral society. However, the high cost of fermentation media for BC production is a barrier to its industrialization. In this study, chestnut shell (CS) hydrolysates were used as a carbon source for the BC-producing bacteria strain, Gluconacetobacter xylinus ATCC 53524. To evaluate the suitability of the CS hydrolysates, major inhibitors in the hydrolysates were analyzed, and BC production was profiled during fermentation. CS hydrolysates (40 g glucose/l) contained 1.9 g/l acetic acid when applied directly to the main medium. As a result, the BC concentration at 96 h using the control group and CS hydrolysates was 12.5 g/l and 16.7 g/l, respectively (1.3-fold improved). In addition, the surface morphology of BC derived from CS hydrolysates revealed more densely packed nanofibrils than the control group. In the microbial BC production using CS, the hydrolysate had no inhibitory effect during fermentation, suggesting it is a suitable feedstock for a sustainable and eco-friendly biorefinery. To the best of our knowledge, this is the first study to valorize CS by utilizing it in BC production.

• The Microorganisms and Industry
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• v.19 no.4
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• pp.14-26
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• 1993

Optimizing protein production in recombinant E. coli strains involves manipulation of genetic and environmental factors. In designing a production system, attention must be paid to gene expression efficiency, culture conditions and bioreactor configuration. Although not much emphasis was given to the physiology of host strains in this review, an understanding of the relationship between the physiology of host cell growth and the overproduction of a cloned gene protein is of primary importance to the improvement of the recombinant fermentation processes. Sometimes it is desirable to make use of gene fusion systems, e.g. protein A, polypeptide, gutathione-S-transferase, or pneumococcal murein hydrolase fusion, to facilitate protein purification.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.77-82
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• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.

• Journal of Gastric Cancer
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• v.17 no.4
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• pp.295-305
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• 2017

Purpose: We previously found that the histone methyltransferase suppressor of variegation, enhancer of zeste, trithorax and myeloid-nervy-deformed epidermal autoregulatory factor-1 domain-containing protein 3 (SMYD3) is a potential independent predictive factor or prognostic factor for overall survival in gastric cancer patients, but its roles seem to differ from those in other cancers. Therefore, in this study, the detailed functions of SMYD3 in cell proliferation and migration in gastric cancer were examined. Materials and Methods: SMYD3 was overexpressed or suppressed by transfection with an expression plasmid or siRNA, and a wound healing migration assay and Transwell assay were performed to detect the migration and invasion ability of gastric cancer cells. Additionally, an MTT assay and clonogenic assay were performed to evaluate cell proliferation, and a cell cycle analysis was performed by propidium iodide staining. Furthermore, the expression of genes implicated in the ataxia telangiectasia mutated (ATM) pathway and proteins involved in cell cycle regulation were detected by polymerase chain reaction and western blot analyses. Results: Compared with control cells, gastric cancer cells transfected with si-SMYD3 showed lower migration and invasion abilities (P<0.05), and the absence of SMYD3 halted cells in G2/M phase and activated the ATM pathway. Furthermore, the opposite patterns were observed when SMYD3 was elevated in normal gastric cells. Conclusions: To the best of our knowledge, this study provides the first evidence that the absence of SMYD3 could inhibit the migration, invasion, and proliferation of gastric cancer cells and halt cells in G2/M phase via the ATM-CHK2/p53-Cdc25C pathway. These findings indicated that SMYD3 plays crucial roles in the proliferation, migration, and invasion of gastric cancer cells and may be a useful therapeutic target in human gastric carcinomas.