• 제목/요약/키워드: fermentation technology

검색결과 2,834건 처리시간 0.025초

Morphological Measurements of Submerged Culture of Aspergillus niger by Fully Automatic Image Analysis

  • OH, SUNG-HOON;JONG-IL KIM;PYONG-SU O;CHERL-HO LEE
    • Journal of Microbiology and Biotechnology
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    • 제3권3호
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    • pp.204-208
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    • 1993
  • A fully automatic image analysis method was applied to obtain detailed data on morphological parameters of a glucoamylase fermentation broth with Aspergillus niger No. PFST-38. a mutant strain for glucoamylase hyperproducer. In the initial stage of fermentation. there was an increase in hyphal length. whereas at the end of the fermentation a decrease in hyphal length and increase in hyphal thickness were observed. The percentage of clumps declined with dilution and the influence of shear stress upon hyphal length was negligible. It was found that the slower the decrease in the main hyphal length and the number of tips with the fermentation time. the higher the glucoamylase production rate was recorded. The production rate of glucoamylase was closely related to the increase in the hyphal thickness.

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Continuous Propionic Acid Production from Cheese Whey Using In Situ Spin Filter

  • Gupta, Achin;Srivastava, Ashok K.
    • Biotechnology and Bioprocess Engineering:BBE
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    • 제6권1호
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    • pp.1-5
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    • 2001
  • The potential use of spin filter device to retain Propionibacterium acidipropionici in the bioreactor under continuous mode of fermentation, and improve acid productivity, was examined. The yield of propionic acid based on lactose concentration was 51% in batch and 54% in continuous (dilution rate = 0.05 h(sup)-1) operation. The yield in continuous fermentation with cell retention using spin filter of 10 micron size (dilution rate = 0.05 h(sup)-1) was even higher at 70% (w/w). The volumetric productivity under batch and continuous mode of operation were 0.312g L(sup)-1 h(sup)-1 and 0.718g L(sup)-1 h(sup)-1 respectively. Continuous fermentation with cell retention demonstrated even higher volumetric productivities at 0.98g L(sup)-1 h(sup)-1 with out clogging problems. It could be used for utilization of cheese whey to produce propionic acid at higher yield and productivities.

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우리나라 발효조미료공업(醱酵調味料工業)의 발달사(發達史) -MSG 와 핵산계조미료(核酸系調味料)를 중심(中心)으로- (Historical Review of Fermented Condiments in Korea -Monosodium glutamate and nucleotides-)

  • 임번삼
    • 한국식생활문화학회지
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    • 제2권1호
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    • pp.9-16
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    • 1987
  • In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.

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Improved Poly-${\varepsilon}$-Lysine Biosynthesis Using Streptomyces noursei NRRL 5126 by Controlling Dissolved Oxygen During Fermentation

  • Bankar, Sandip B.;Singhal, Rekha S.
    • Journal of Microbiology and Biotechnology
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    • 제21권6호
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    • pp.652-658
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    • 2011
  • The growth kinetics of Streptomyces noursei NRRL 5126 was investigated under different aeration and agitation combinations in a 5.0 l stirred tank fermenter. Poly-${\varepsilon}$-lysine biosynthesis, cell mass formation, and glycerol utilization rates were affected markedly by both aeration and agitation. An agitation speed of 300 rpm and aeration rate at 2.0 vvm supported better yields of 1,622.81 mg/l with highest specific productivity of 15 mg/l.h. Fermentation kinetics performed under different aeration and agitation conditions showed poly- ${\varepsilon}$-lysine fermentation to be a growth-associated production. A constant DO at 40% in the growth phase and 20% in the production phase increased the poly-${\varepsilon}$-lysine yield as well as cell mass to their maximum values of 1,992.35 mg/l and 20.73 g/l, respectively. The oxygen transfer rate (OTR), oxygen utilization rate (OUR), and specific oxygen uptake rates ($qO_2$) in the fermentation broth increased in the growth phase and remained unchanged in the stationary phase.

Highly Time-Resolved Metabolic Reprogramming toward Differential Levels of Phosphate in Chlamydomonas reinhardtii

  • Jang, Cheol-Ho;Lee, Gayeon;Park, Yong-Cheol;Kim, Kyoung Heon;Lee, Do Yup
    • Journal of Microbiology and Biotechnology
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    • 제27권6호
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    • pp.1150-1156
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    • 2017
  • Understanding phosphorus metabolism in photosynthetic organisms is important as it is closely associated with enhanced crop productivity and pollution management for natural ecosystems (e.g., algal blooming). Accordingly, we exploited highly time-resolved metabolic responses to different levels of phosphate deprivation in Chlamydomonas reinhardtii, a photosynthetic model organism. We conducted non-targeted primary metabolite profiling using gas-chromatography time-of-flight mass spectrometric analysis. Primarily, we systematically identified main contributors to degree-wise responses corresponding to the levels of phosphate deprivation. Additionally, we systematically characterized the metabolite sets specific to different phosphate conditions and their interactions with culture time. Among them were various types of fatty acids that were most dynamically modulated by the phosphate availability and culture time in addition to phosphorylated compounds.

Synbiotic Synthesis of Oligosaccharides During Milk Fermentation by Addition of Leuconostoc Starter and Sugars

  • Seo, Dong-Mi;Kim, So-Young;Eom, Hyun-Ju;Han, Nam-Soo
    • Journal of Microbiology and Biotechnology
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    • 제17권11호
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    • pp.1758-1764
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    • 2007
  • Synthesis of oligosaccharides during milk fermentation was attempted by inoculating Leuconostoc citreum with Lactobacillus casei, Lb. delbrueckii subsp. bulgaricus, and Streptococcus thermophilus as starters. Dextransucrase of Ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. When 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/v) after 1-2 days of fermentation at 15 or $25^{\circ}C$. Alternatively, when sucrose and maltose (2% each, w/v) were added, panose (about 1 %, w/v) and other isomaltooligosaccharides were made in a day at $15-35^{\circ}C$. Growth patterns of lactobacilli and streptococci starters were not affected by the coculture of leuconostoc starter, but the rate of acid synthesis was slightly slowed at every temperature. Addition of sugars in milk did not give any adverse effect on the lactate fermentation. Accordingly, the use of leuconostoc starter and addition of sugars in milk allowed the production of oligosaccharides-containing fermented milk, and application of this method will facilitate the extensive development of synbiotic lactate foods.

Cucurbitacin B Activates Bitter-Sensing Gustatory Receptor Neurons via Gustatory Receptor 33a in Drosophila melanogaster

  • Rimal, Suman;Sang, Jiun;Dhakal, Subash;Lee, Youngseok
    • Molecules and Cells
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    • 제43권6호
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    • pp.530-538
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    • 2020
  • The Gustatory system enables animals to detect toxic bitter chemicals, which is critical for insects to survive food induced toxicity. Cucurbitacin is widely present in plants such as cucumber and gourds that acts as an anti-herbivore chemical and an insecticide. Cucurbitacin has a harmful effect on insect larvae as well. Although various beneficial effects of cucurbitacin such as alleviating hyperglycemia have also been documented, it is not clear what kinds of molecular sensors are required to detect cucurbitacin in nature. Cucurbitacin B, a major bitter component of bitter melon, was applied to induce action potentials from sensilla of a mouth part of the fly, labellum. Here we identify that only Gr33a is required for activating bitter-sensing gustatory receptor neurons by cucurbitacin B among available 26 Grs, 23 Irs, 11 Trp mutants, and 26 Gr-RNAi lines. We further investigated the difference between control and Gr33a mutant by analyzing binary food choice assay. We also measured toxic effect of Cucurbitacin B over 0.01 mM range. Our findings uncover the molecular sensor of cucurbitacin B in Drosophila melanogaster. We propose that the discarded shell of Cucurbitaceae can be developed to make a new insecticide.

Significantly Enhanced Production of Acarbose in Fed-Batch Fermentation with the Addition of S-Adenosylmethionine

  • Sun, Li-Hui;Li, Ming-Gang;Wang, Yuan-Shan;Zheng, Yu-Guo
    • Journal of Microbiology and Biotechnology
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    • 제22권6호
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    • pp.826-831
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    • 2012
  • Acarbose, a pseudo-oligosaccharide, is widely used clinically in therapies for non-insulin-dependent diabetes. In the present study, S-adenosylmethionine (SAM) was added to selected media in order to investigate its effect on acarbose fermentation by Actinoplanes utahensis ZJB-08196. Acarbose titer was seen to increase markedly when concentrations of SAM were added over a period of time. The effects of glucose and maltose on the production of acarbose were investigated in both batch and fed-batch fermentation. Optimal acarbose production was observed at relatively low glucose levels and high maltose levels. Based on these results, a further fed-batch experiment was designed so as to enhance the production of acarbose. Fed-batch fermentation was carried out at an initial glucose level of 10 g/l and an initial maltose level of 60 g/l. Then, 12 h post inoculation, 100 ${\mu}mol/l$ SAM was added. In addition, 8 g/l of glucose was added every 24 h, and 20 g/l of maltose was added at 96 h. By way of this novel feeding strategy, the maximum titer of acarbose achieved was 6,113 mg/l at 192 h. To our knowledge, the production level of acarbose achieved in this study is the highest ever reported.

Longan (Dimocarpus longan Lour.) Fruit Extract Stimulates Osteoblast Differentiation via Erk1/2-Dependent RUNX2 Activation

  • Park, Seoyoung;Kim, Joo-Hyun;Son, Younglim;Goh, Sung-Ho;Oh, Sangtaek
    • Journal of Microbiology and Biotechnology
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    • 제26권6호
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    • pp.1063-1066
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    • 2016
  • Longan (Dimocarpus longan Lour.) has been used as a traditional oriental medicine and possesses a number of physiological activities. In this study, we used cell-based herbal extract screening to identify longan fruit extract (LFE) as an activator of osteoblast differentiation. LFE up-regulated alkaline phosphatase (ALP) activity, induced mineralization, and activated Runx2 gene expression in MC3T3-E1 cells. Furthermore, treatment of MC3T3-E1 cells with LFE promoted the phosphorylation of extracellular signal-regulated kinase1/2 (Erk1/2); however, abrogation of Erk1/2 activation with PD98059 resulted in down-regulation of the phospho-SMAD1/5/8 and Runx2 levels, which in turn reduced the ALP activity. Our findings suggest that LFE exerts its osteogenic activity through activation of the ERK signaling pathway and may have potential as an herbal therapeutic or a preventive agent for the treatment of osteoporosis.

Ethanol 발효를 위한 내열성 효모 균주의 Screening (Screening of Thermotolerant Yeast Strain for Ethanol Fermentation)

  • Ryu, Beung-Ho;Nam, Ki-Du;Kim, Hae-Sung;Kim, Dong-Seuk;Ji, Young-Ae;Jung, Soo-Ja
    • 한국미생물·생명공학회지
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    • 제16권4호
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    • pp.265-269
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    • 1988
  • 고온 알코올 발효에 필요한 새로운 내열성 효모 균주를 개발할 목적으로, 당밀에서 분리하였다. 내열성 효모중 높은 온도에서 알코올 생산능을 검토하여 알코올 생산능이 우수한 3균주를 얻었다. 이들 균주는 pH5.0, 34$^{\circ}C$에서 알코올 발효를 하였을 때 기질로서 포도당을 함유한 합성배지에서 평균 75g/ι의 알코올을 얻을 수 있었다. 이들 균주는 Saccharomyces cerevisiae와 Kluveromyces marxianus로 동정되었다.

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