• Journal of Life Science
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• v.14 no.1
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• pp.67-71
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• 2004

Oriental melon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using oriental melon residual products, alcohol content showed 7.43% in 17$^{\circ}$ brix of initial sugar concentration and 80 h of fermentation time. In the acetic acid fermentation using oriental melon alcohol, acidity showed 5.25% in 250rpm of agitation rate and 200 h of fermentation time. The cultivation esults of oriental melons using its vinegar are as follows. Quantity and quality of samples treated with 500, 1,000 and 2,000 times of oriental melon vinegar were higher than that of control : weight, quality, sugar content and goods production rate were higher to degree of 33∼42 g/piece, 370 ∼460kg/10a, 0.6∼.9$^{\circ}$ Brix, 2∼5%, respectively. Coods production yield of samples treated with 500, 1,000 and 2,000 times of oriental melon vinegar was higher (400∼610 kg/10a) than that of control. The results of control of powdery mildew on oriental melons using oriental melon vinegar as the diluted solution with 500 and 1000 times were identical for control value that used by agrochemical. Powdery mildew were exterminated by 2nd treatment of the diluted solution. In case of aphids, the diluted solution with 500, 1,000 and 2,000 times of oriental melon vinegar exterminated thoroughly by 2nd treatment.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.794-801
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• 1999

This study was conducted to investigate sorbitol utilization of Lactobacillus species isolated from Kimchi and the effects of sugar, starch syrup and sorbitol on the pH, titratable acidity, microorganism and sensory evaluation of baechu Kimchi during fermentation at $10^{\circ}C$. Three species among ten Lactobacillus species isolated from Kimchi could not utilized medium with sorbitol. The pH of baechu Kimchi with addition of 1% sugar sources and sorbitol were similar to pH of control baechu Kimchi, while the titratable acidity were different between samples. The titratable acidity of baechu Kimchi with addition of sugar sources was higher than control. Increasing in sorbitol addition, the titratable acidity of haechu Kimchi was more remarkable lower than control during fermentation proceeded. The total number of viable cells and Lactic acid bacteria were not significantly difference among those of Kimchi samples. In the chewiness of textural properties, baechu Kimchi with addition sorbitol showed higher score than control. However, Kimchi samples prepared with 1% sugar sources were not significantly differences in sensory properties, while the Kimchi samples with 5, 10% sorbitol were higher score than control in the overall acceptability and texture.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1091-1097
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• 2002

In order to improve palatability and quality of traditional kochujang, kiwifruit (Actinidia deliciosa) was added to traditional kochujang fermented for 3 months. Physicochemical and microbial characteristics were investigated during fermentation at $30^{\circ}C$. Moisture contents of all treated kochujangs increased with increasing amount of kiwifruit added during fermentation. pH of kiwifruit-added kochujang was lower than that of the control kochujang, whereas no significant differences in titratible acidity was observed among all treatments. Crude protein and salt contents of kiwifruit-added kochujang were lower than those of the control, whereas no difference in crude fat contents were found. Ethanol and amino-nitrogen contents of 6 and 9% kiwifruit-added kochujang were higher than those of the control. Fructose contents of kiwi-added kochujangs were higher than that of the control. Major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid > acetic acid > lactic acid > oxalic acid. Succinic acid level increased significantly during fermentation and was higher in kiwifruit-added kochujang than in the control. Bacterial cell counts of all treatments were not different, and viable cell count of yeast was slightly higher in kiwifruit-added kochujang only at the initial fermentation period. Sensory evaluation revealed that the addition of 9% kiwifruit was the optimum condition for improving kochujang quality.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.31-39
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• 1987

This study has been investigated the effect of Ganordema lucidum extract on Saccharomyces cerevisiae growth and physiology. Sacch. cerevisiae was inoculated in Hayduck solution medium which were added 0, 0.1, 0.5, 1.0% extracts of G. lucidum and fermented at $30^{\circ}C$ for 5 days respectively. Some results about cell number, alcohol content and carbon dioxide products during fermentation are as follows: $CO_2$ evolution of yeasts by addition of extract of G. lucidum was more increased than control after the fermentation for 120 hours. It was the most abundant by addition of 1.0% extract of pot-culture G. lucidum. The cell number of yeasts during the fermentation w as more increased than control by addition of extract of G. lucidum. It was by addition of extract of pot-culture G. lucidum that the cell number of yeasts was more increased than by each addition of extract of wood-culture G. lucidum and G. lucidum. Dry weight of yeasts was systematically increased in addition of extract of pot 0.5%>pot 1.0%>wild 1.0%>wood 1.0%=wood 0.5%>wild 0.5%>wild 0.1%>pot 0.1%>wood 0.1%>control in order. It was by addition of extract of pot-culture G. lucidum that. the dry weight of yeasts was more increased than by addition of woodculture G. lucidum and wild G. lucidum. Alcohol quantity by addition of extract of G. lucidum was increased more than 3 times after the fermentation for 72 hours compared with control but there was no any difference among them after the fermentation for 120 hours. The rate of sugar-consumption and fermentation of yeast by addition of extract of G. lucidum was highly increased during the early fermentation. As times went, there was no difference among them during the subsequent fermentation.

• Journal of Life Science
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• v.18 no.4
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• pp.515-521
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• 2008

This experiment was conducted to investigate effects of non-ionic or zwitterionic (+/-) surfactants on digestibility of rice straw, and changes of growth of rumen mixed microbes, pH, and gas production during in vitro fermentation. Also, during in vitro ruminal fermentation, microbial attachment on rice straw was investigated using scanning electron microscopy (SEM). Tween 80 or SOLFA-850 for non-ionic surfactant (NIS), and 3-(Dodecyldimethylammonio) propanesulfanate (DDAP) for zwitterionic surfactant (ZIS) was supplemented by 0.05% and 0.1% in Dehority's artificial medium containing Holtein rumen fluid, respectively, and the substrate for fermentation was rice straw passed through 1 mm screen. The experiment was composed of 7 treatments (two levels of two NISs, two levels of a ZIS) including the control, and 6, 12, 24, 48 and 72 hr of fermentation time with 3 replications per treatment. Treatment of Tween 80 increased in vitro DM digestibilities during 48 hr and 72 h post fermentations compared to the other treatments, whereas treatment of DDAP as a ZIS resulted in decreased DM digestibility than that of the control from 24 hr post fermentation (P<0.05). Gas production in vitro was greater (P<0.05) with addition of NIS than the control or ZIS, and increased as fermentation time elapsed. Rumen mixed microbial growth was greatest with addition of Tween 80 as NIS, and lowest when DDAP as ZIS was supplemented to the fermentation tube (P<0.05). In SEM observation, rumen microbial population attached on rice straw particle was greater with addition of NIS, but was less with addition ZIS compared with the control. In conclusion we could not found any positive effects of ZIS surfactants on rumunal fermentation characteristics and rumen microbial growth rates.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.243-246
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• 2000

Clostridium acetobutylicum Bl8 can produce a large amount of butanol by control characteristics such as glucose concentration, pH and extra nutrient. It is known that this stain is potentially useful in simultaneous ABE fermentation-seperation system because of its low acid $production^{1).}$ The purpose of this study is to determine optimal condition of fermentation to produce maximum butanol in batch and fed-batch by strain Bl8.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.36-47
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• 1985

$HIS_5$ gene of Saccaromyces cerevisiae was cloned into pBR 322 and also into pSH 610 shuttle vector. $HIS_5$ gene was expressed as promoter of lactose operon(lacZ). And $HIS_5-lacZ$ fusion was intergrated into chromosome III of yeast. $HIS_5$ gene in yeast growth was controlled general amino acid control mechanism.

• KSBB Journal
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• v.4 no.3
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• pp.208-214
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• 1989

The computer interfaced by the necessary hardwares and the software developed in PARTs I and II were used to control the fermentation with recombinant cells in an on-line feedback-feed-forward manner. The recombinant cells were induced for expression either thermally or chemically. Very accurate controls with fast response and no oscillation could be performed.

• Biotechnology and Bioprocess Engineering:BBE
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• v.2 no.2
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• pp.69-72
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• 1997

The pH of microbial culture medium was calculated from equations of equilibrium, meterial balances for ionic components and electro-neutrality theory. Ammonium ion consumption and Acetic acid production are found out to be the major contributors for the alteration of the pH as well as the buffer capacity of the medium. By measuring the buffer capacity on-line, levels of acetic acid were estimated by a software sensor using pH signal in a fermentation process of E.coli growing in a minimal medium. The measured values of acetic acid showed good correlation to those of estimated by the software sensor.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.2
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• pp.131-135
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• 2002

The reclamation of food waste is brought by law in order to clean the underground water. Thus the food waste feed back system should be prepared. The electric heater and mixing tool for FIR radiation were developed in order to control the food waste fermentation. Also we suggest the optimum temperature 19$0^{\circ}C$, black enamel ware for food waste control.