• KSBB Journal
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• 제21권4호
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• pp.286-291
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• 2006

본 연구에서는 적효모 X. dendrorhous KCTC 7704로부터 여러 ${\beta}$-ionone 내성 변이균주를 선별하였다. 야생균 KCTC 7704는 ${\beta}$-ionone 0.021 mM 농도에서 생육이 현저히 저하되었지만, NTG처리 후 ${\beta}$-ionone 0.1 mM 농도에서 선별된 변이균주는 ${\beta}$-ionone 0.15 mM에서도 70% 이상의 상대 생육율을 나타내는 매우 강한 ${\beta}$-ionone 내성을 갖고 있었다. 여러 ${\beta}$-ionone 농도에서 선별한 변이균주들을 $20^{\circ}C$에서 4일간 회분식 발효로 배양하여 그 특성을 조사하였다. 선별된 가장 우수한 변이균주는 야생균주보다 카로티노이드 생성능이 2.3배 향상(즉 $1.2{\mu}g$ of total carotenoids per mg of dry cells)되었으며 유기산과 같은 대사산물은 거의 생성하지 않았다. 여러 탄소원 들에 대한 비교 발효특성 연구 결과 과당이나 자당을 사용했을 때봐 비교하여 포도당 배지에서 최종 균체농도 및 총 카로티노이드 생성량이 많았다. 포도당이 제한되는 연속발효(dilution rate $0.04h^{-1}$) 실험을 통하여 pH의 영향을 조사한 결과 균체농도 및 총 카로티노이드 생성은 pH 4.0 조건하에서 최적인 것을 알 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1758-1766
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• 2012

An extensive investigation was carried out to describe the kinetics of cell growth, substrate consumption, and product formation in the batch fermentation using starch as substrate. Evaluation of intrinsic kinetic parameters was carried out using a best-fit unstructured model. A nonlinear regression technique was applied for computational purpose. The Andrew's model showed a comparatively better $R^2$ value among all tested models. The values of specific growth rate (${\mu}_{max}$), saturation constant ($K_S$), inhibition constant ($K_I$), and $Y_{X/S}$ were found to be 0.109 $h^{-1}$, 11.1 g/l, 0.012 g/l, and 1.003, respectively. The Leudeking-Piret model was used to study the product formation kinetics and the process was found to be growth-associated. The growth-associated constant (${\alpha}$) for protease production was sensitive to substrate concentration. Its value was fairly constant up to a substrate concentration of 30.8 g/l, and then decreased.

• 미생물학회지
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• 제28권3호
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• pp.264-267
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• 1990

The objectives of the current studies were to establish the optimal conditions for the production of extracellular protease inhibitor in a strain of Streptomyces fradiae. As results, it was found that cell specific growth rate was very critical for the production of protease inhibitor and the optimum specific growth rate was found to be 0.05 h$^{-1}$ . Dissolved oxygen tension and pH were also important to regulate the inhibitor production. The inhibitory mode of the purified inhibitor to .alpha.-chymotrypsin was found to be competitive (K$_{i}$=5.5*10$^{-7}$ M). One mole of inhibitor could bind two moles of .alpha.-chymotrypsin and the complex has very low dissociation constant.t.

• Biotechnology and Bioprocess Engineering:BBE
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• 제10권2호
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• pp.115-121
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• 2005

Using a general Saccharomyces cerevisiae as a model strain, continuous ethanol fermentation was carried out in a stirred tank bioreactor with a working volume of 1,500 mL. Three different gravity media containing glucose of 120, 200 and 280 g/L, respectively, supplemented with 5 g/L yeast extract and 3 g/L peptone, were fed into the fermentor at different dilution rates. Although complete steady states developed for low gravity medium containing 120 g/L glucose, quasi-steady states and oscillations of the fermented parameters, including residual glucose, ethanol and biomass were observed when high gravity medium containing 200 g/L glucose and very high gravity medium containing 280 g/L glucose were fed at the designated dilution rate of $0.027\;h^{-1}$. The observed quasi-steady states that incorporated these steady states, quasi-steady states and oscillations were proposed as these oscillations were of relatively short periods of time and their averages fluctuated up and down almost symmetrically. The continuous kinetic models that combined both the substrate and product inhibitions were developed and correlated for these observed quasi-steady states.

• Journal of Microbiology and Biotechnology
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• 제2권3호
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• pp.226-229
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• 1992

An ethanol tolerant mutant was selected by successive transfers of Clostridium thermohydrosulfuricum ATCC 33223 into the media with progressively higher ethanol concentrations. The growth kinetics of the mutant were characterized under various growth conditions. Physiological differences such as enhanced growth, tolerance to various solvents, alteration of the optimum temperature and the ratio of end products during fermentation were noticed in the mutant.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.246-250
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• 1999

This study was conducted to develop the fermentation kinetic modeling for the prediction of pH and acidity changes in kimchi at isothermal and nonisothermal fermentation temperatures(0~15$^{\circ}C$) and salt concentrations(1.5~4.0%) using the traditional two-step method and alternative one-step method. The calculations of the two-step method of pH and acidity change during fermentation followed the pattern of the first order and zero order, respectively. The reaction rate constant of pH by the first order was increased from 0.008 {TEX}$day^{-1}${/TEX} to 0.017 {TEX}$day^{-1}${/TEX} by increasing the temperature from $0^{\circ}C$ to 15$^{\circ}C$ at 2.75% of salt concentration, and was decreased from 0.013 {TEX}$day^{-1}${/TEX} to 0.010 {TEX}$day^{-1}${/TEX} by increasing the salt concentration from 1.5% to 4.0% at 5$^{\circ}C$. For the pH and acidity of Kimchi, the zero order had a higher correlation than the first order to the estimate of the kinetics parameters by the one-step method. The {TEX}$E_{a}${/TEX} ranges of pH and acidity were 61.057~66.086 and 62.417~68.772 kJ/mole with different temperatures and salt concentrations. This one-step method had smaller and more realistic estimates of error(p〈0.05). The effective temperatures, {TEX}$T_{eff}${/TEX}, with 0~15$^{\circ}C$ of square function type of 12 hr intervals were 12.85, 11.48 and 12.46$^{\circ}C$ as increasing the salt concentration, 1.50, 2.75 and 4.00%, respectively. The {TEX}$T_{eff}${/TEX} were higher values than the mean temperature(7.5$^{\circ}C$).

• KSBB Journal
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• 제16권3호
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• pp.307-313
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• 2001

The effects of agitaion and aeration on mycelial growth, exo-polysaccharide (EPS) production, and substrate consumption upon the submerged cultivation of G. lucidum were investigated, and the batch kinetics of the EPS fermentation of G. lucidum were interpreted as function of agitation speed and aeration rate. In a 2.6 L jar fermenter system, the optimum agitation speed and aeration rate for EPS production were determined to be 400 rpm and 1.0 vvm, respectively. The maximum production of EPS obtained was 15 g/L. The logistic model for mycelial growth fitted the experimental data better than that determined by the Monod and the two-thirds power models. The Luedeking-Piret equation adequately modelled the kinetic data obtained for product and substrate.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.92-95
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• 2000

• 산업기술연구
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• 제3권
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• pp.33-38
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• 1983

The effect of various environmental conditions on the growth kinetics of Zymomonas mobilis were studied and the kinetic parameters were evaluated. The value of ${\mu}m$ was $0.45hr^{-1}$ and Ks was 0.23 g/L. Inhibition of growth at high glucose concentration was found to follow the threshold substrate inhibition. Threshold substrate concentration was 102 g/L and substrate inhibition constant was 196 g/L. The effects of yeast extract concentrations were found to follow the Monod equation. ${\mu}m$ value was $0.45hr^{-1}$ and Ks was 0.3 g/L at 20 g/L of glucose and $0.24hr^{-1}$ and 0.24 g/L respectively at 200 g/L of glucose. The optimum temperature was found to be $35^{\circ}C$ and the activation energy of growth was 7.7 Kcal/mole below $35^{\circ}C$ and -29 Kcal/mole above $35^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• 제1권3호
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• pp.207-211
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• 1991

Yeast fermentation at $40^{\circ}C$ was conducted for microbial protein production and COD reduction in three different sugar beet stiIlages by a thermo- and acid-tolerant yeast Candida rugosa isolated from East Africa. The assimilation proceedings of some main components such as protein, carbohydrate, total titrable acids and glycerol in stillages were observed with growth kinetics of the yeast. Most of glycerol and organic acids were rapidly assimilated at the beginning of the fermentation. Protein assimilation was slowly accelerated with the proceeding of fermentation time and its assimilation rate reached only 14.2%-28.4%. Though Candida rugosa was a flocculent yeast, the flocculation characteristics of the yeasts grown in three stillages were different from each other.