• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• Microbiology and Biotechnology Letters
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• v.22 no.6
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• pp.659-664
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• 1994

In order to predict gas hold-up and oxygen transfer rate during sisomicin fermentation employing air lift fermentor, simulated media similar to fermentation broths in rheological proper- ties were prepared and used. Rheological properties of fermentation broths from 40 hours and 60 hours of cultivation were analyzed by applying to Power's Law equation. Regardless of addition and no addition of MgSO$_{4}$, the tendencies, that n value was decreased and K value was increased as aeration rate was increased, were shown. Simulated media of twelve different fermentation broths were formulated in a range of 0.7 to 2.1% CMC, and the values of gas hold-up and k$_{L}$a depending on superficial air velocity were measured using these simulated media. And the relation- ships, $\varepsilon$=$\alpha$U$_{Gr}$$\beta$, K$_{L}$a=$\gamma$U$_{Gr}$$\delta$ were obtained, and these equations are thought to be used to predict the values of gas hold-up and k$_{L}$a during fermentation.

• Journal of Ginseng Research
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• v.6 no.2
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• pp.131-137
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• 1982

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.12-17
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• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.317-323
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• 2022

Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.31-34
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• 1975

Fermentation models of beer having higher efficiencies with a minimum change in conventional batch fermentation condition have been designed. By diluting the fermenting mass with one half or one third volume of fresh wort after three days of the conventional batch fermentation and completing the rest of the fermentation in five or four days, about 20 to 30 percent increase in the fermentation efficiency over the regular 9-day batch beer fermentation is theoretically feasible.

• KSBB Journal
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• v.8 no.1
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• pp.1-9
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• 1993

The acetone-butanol fermentation by C. acetobutylicum has gained increasing attention for the following reasons. First, the finite supply of petrochemical resources, combined with increasing concern over global environmental effects and the unstable nature of the price of petroleum has renewed interest in the development of fermentation technology that allows utilzation of biomass wastes for the production of alcohol. Second, it serves as excellent model system for understading the regulation and molecular biology of tightly regulated complex primary metabolism, and for applications of metabolic engineering. In this review various aspects of acetone-butanol fermentation by C. acetobutylicm including strain and fermentation characteristics, enzyme regulation, and solvent formation mechanism, and product recovery and summarized.

• Proceedings of the Microbiological Society of Korea Conference
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• 1999.04a
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• pp.56.2-56.2
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• 1999