• 한국식품과학회지
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• 제38권2호
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• pp.256-261
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• 2006

20여종의 Monascus속의 균주로 부터 mevinolin의 생산능이 우수하면서도 곰팡이 독소성분 citrinin을 생산하지 않는 우량균주를 선발하였으며, 콩시료에 대한 고상발효를 최적화하기 위한 영양배지의 조성물이 검토되었다. 선발된 M. pilosus IFO 480으로 발효시킨 홍국콩 발효물에 함유된 mevinolin의 주요 화합물은, 약리학적 활성형(drug)의 mevinolinic acid 밝혀졌다(91.8%). 따라서 홍국 발효콩은 생체활성형의 항 콜레스테롤 성분을 최대 0.22% 까지 함유하는, 안전한 건강 기능성식품 소재로서의 활용가능성이 높은 것으로 평가할 수 있다.

• 한국미생물·생명공학회지
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• 제48권4호
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• pp.533-538
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• 2020

To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.

• 유기물자원화
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• 제15권3호
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• pp.97-105
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• 2007

본 연구는 유기성 고형폐기물 처리에 적합한 벤치스케일 침출상 반응조를 이용하여 효율적인 산발효 및 수소발효의 거동특성을 살펴보았다. 산발효조는 혐기성 소화슬러지를 식종한 후 희석율 2.0, 3.0, $4.0d^{-1}$로 운전이 되었으며, 수소발효조는 열처리된 소화슬러지를 식종한 후 희석율 2.0, 4.0, $6.0d^{-1}$로 운전이 되었다. 산발효조는 희석율 $3.0d^{-1}$에서 운전되었을 때 최대의 COD 전환율 56.2%가 얻어졌으며 이때 전환된 COD는 모두 유기산으로 전환되었다. 반면에 수소발효조는 산발효조보다 높은 COD 전환율(49.3%)을 보여주지 못했지만, 높은 에너지 수율을 가지고 있을 뿐 아니라 친환경 청정에너지인 수소가스(전체 COD 중 5.1%)를 부산물로 얻을 수 있었다. 그러므로 처리목적에 따라 산발효나 수소발효를 유기성 고형폐기물에 적용할 수 있으며, 이는 혐기성처리 기술의 경제성을 향상시킬 수 있다.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1557-1565
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• 2016

Itaconic acid (IA) is a dicarboxylic acid included in the US Department of Energy's (DOE) 2004 list of the most promising chemical platforms derived from sugars. IA is produced industrially using liquid-state fermentation (LSF) by Aspergillus terreus with glucose as the carbon source. To utilize IA production in renewable resource-based biorefinery, the present study investigated the use of lignocellulosic biomass as a carbon source for LSF. We also investigated the production of fumaric acid (FA), which is also on the DOE's list. FA is a primary metabolite, whereas IA is a secondary metabolite and requires the enzyme cis-aconitate decarboxylase for its production. Two lignocellulosic biomasses (wheat bran and corn cobs) were tested for fungal fermentation. Liquid hydrolysates obtained after acid or enzymatic treatment were used in LSF. We show that each treatment resulted in different concentrations of sugars, metals, or inhibitors. Furthermore, different acid yields (IA and FA) were obtained depending on which of the four Aspergillus strains tested were employed. The maximum FA yield was obtained when A. terreus was used for LSF of corn cob hydrolysate (1.9% total glucose); whereas an IA yield of 0.14% was obtained by LSF of corn cob hydrolysates by A. oryzae.

• 약학회지
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• 제27권1호
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• pp.29-36
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• 1983

Shogaol, one of the main pungent principles of the rhizome of Zingiber officinale, Roscoe, was biodegraded by Aspergillus niger to produce two main metabolites. The crystalline metabolite obtained after silicic acid column chromatography was proved to be 1-(4-hydroxy-3- methoxyphenyl)decan-10-ol-3-one. The oily metabolite obtained after prolonged fermentation was 1-(4-hydroxy-3-methoxyphenyl)-decan-3, 10-diol. The results suggest that shogaol should be biodegraded to 1-(4-hydroxy-3-methoxyphenyl)-dec-4-en-10-ol-3-one or to 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one, and to 1-(4-hydroxy-3-methoxyphenyl)-decan-10-ol-3-one then to 1-(4-hydroxy-3-methoxyphenyl)-decan-3, 10-diol and finally to carbon dioxide and water.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1424-1431
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• 2016

The objective of this study was to evaluate the effect of diets containing different amounts of wheat, as a partial or whole substitute for corn, on digestibility, digestive enzyme activities, serum metabolite contents and ruminal fermentation in beef cattle. Four Limousin${\times}$LuXi crossbred cattle with a body weight ($400{\pm}10kg$), fitted with permanent ruminal, proximal duodenal and terminal ileal cannulas, were used in a $4{\times}4$ Latin square design with four treatments: Control (100% corn), 33% wheat (33% substitution for corn), 67% wheat (67% substitution for corn), and 100% wheat (100% substitution for corn) on a dry matter basis. The results showed that replacing corn with increasing amounts of wheat increased the apparent digestibility values of dry matter, organic matter, and crude protein (p<0.05). While the apparent digestibility of acid detergent fiber and neutral detergent fiber were lower with increasing amounts of wheat. Digestive enzyme activities of lipase, protease and amylase in the duodenum were higher with increasing wheat amounts (p<0.05), and showed similar results to those for the enzymes in the ileum except for amylase. Increased substitution of wheat for corn increased the serum alanine aminotransferase concentration (p<0.05). Ruminal pH was not different between those given only corn and those given 33% wheat. Increasing the substitution of wheat for corn increased the molar proportion of acetate and tended to increase the acetate-to-propionate ratio. Cattle fed 100% wheat tended to have the lowest ruminal $NH_3-N$ concentration compared with control (p<0.05), whereas no differences were observed among the cattle fed 33% and 67% wheat. These findings indicate that wheat can be effectively used to replace corn in moderate amounts to meet the energy and fiber requirements of beef cattle.

• Archives of Pharmacal Research
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• 제26권10호
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• pp.805-808
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• 2003

Preliminary microbial metabolism studies of bisphenol A (BPA) (1) on twenty six microorganisms have shown that Aspergillus fumigatus is capable of metabolizing BPA. Scale-up fermentation of 1 with A. fumigatus gave a metabolite (2) and its structure was established as bisphenol $A-O-{\beta}-D-glucopyranoside$ (BPAG) based on spectroscopic analyses.

• 한국산업융합학회 논문집
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• 제2권1호
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• pp.77-83
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• 1999

Grown in the secondary broth of production media, the strain Streptomyces albulus has increased more the production of its metabolite ${\varepsilon}$-poly-L-lysine, one of poly(amino acid)s used as disinfecting food additives, than the strain in the primary culture of growth nutrients. Having the strain removed, the large concentrate obtained by ultrafiltrating the secondary culture broth. The concentrated production broth exchanged into followed by detecting in UV flowcell at 220nm the peptide bond of the components eluting the adsorbed proteins and polylysine with NaCl salt of gradient concentration, and has separated into five components. Among them the component in the fourth peak fraction has proved to be the pure ${\varepsilon}$-poly-L-lysine after the portion being hydrolyzed the fraction with HCl into amino acid followed by being the composing amino acid analysis.

• Molecules and Cells
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• 제39권4호
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• pp.310-315
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• 2016

Coumarin is a phenolic compound that mainly affects the liver due to its metabolization into a toxic compound. The deterrent and ovicidal activities of coumarin in insect models such as Drosophila melanogaster have been reported. Here we explore the molecular mechanisms by which these insects protect themselves and their eggs from this toxic plant metabolite. Coumarin was fatal to the flies in a dosage-dependent manner. However, coumarin feeding could be inhibited through activation of the aversive gustatory receptor neurons (GRNs), but not the olfactory receptor neurons. Furthermore, three gustatory receptors, GR33a, GR66a, and GR93a, functioned together in coumarin detection by the proboscis. However, GR33a, but not GR66a and GR93a, was required to avoid coumarin during oviposition, with a choice of the same substrates provided as in binary food choice assay. Taken together, these findings suggest that anti-feeding activity and oviposition to avoid coumarin occur via separate mechanisms.

• Journal of Ginseng Research
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• 제42권1호
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.