• Title/Summary/Keyword: fermenter

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Optimization of Medium for the Carotenoid Production by Rhodobacter sphaeroides PS-24 Using Response Surface Methodology (반응 표면 분석법을 사용한 Rhodobacter sphaeroides PS-24 유래 carotenoid 생산 배지 최적화)

  • Bong, Ki-Moon;Kim, Kong-Min;Seo, Min-Kyoung;Han, Ji-Hee;Park, In-Chul;Lee, Chul-Won;Kim, Pyoung-Il
    • Korean Journal of Organic Agriculture
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    • v.25 no.1
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    • pp.135-148
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    • 2017
  • Response Surface Methodology (RSM), which is combining with Plackett-Burman design and Box-Behnken experimental design, was applied to optimize the ratios of the nutrient components for carotenoid production by Rhodobacter sphaeroides PS-24 in liquid state fermentation. Nine nutrient ingredients containing yeast extract, sodium acetate, NaCl, $K_2HPO_4$, $MgSO_4$, mono-sodium glutamate, $Na_2CO_3$, $NH_4Cl$ and $CaCl_2$ were finally selected for optimizing the medium composition based on their statistical significance and positive effects on carotenoid yield. Box-Behnken design was employed for further optimization of the selected nutrient components in order to increase carotenoid production. Based on the Box-Behnken assay data, the secondary order coefficient model was set up to investigate the relationship between the carotenoid productivity and nutrient ingredients. The important factors having influence on optimal medium constituents for carotenoid production by Rhodobacter sphaeroides PS-24 were determined as follows: yeast extract 1.23 g, sodium acetate 1 g, $NH_4Cl$ 1.75 g, NaCl 2.5 g, $K_2HPO_4$ 2 g, $MgSO_4$ 1.0 g, mono-sodium glutamate 7.5 g, $Na_2CO_3$ 3.71 g, $NH_4Cl$ 3.5g, $CaCl_2$ 0.01 g, per liter. Maximum carotenoid yield of 18.11 mg/L was measured by confirmatory experiment in liquid culture using 500 L fermenter.

Study of Quality Control of Traditional Wine Using IT Sensing Technology (IT 센싱 기술을 이용한 전통주 발효의 품질관리 연구)

  • Song, Hyeji;Choi, Jihee;Park, Chan-Won;Shin, Dong-Beom;Kang, Sung-Soo;Oh, Sung Hoon;Hwang, Kwontack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.6
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    • pp.904-911
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    • 2015
  • The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.

Production of Poly(3-hydroxybutyrate) Using Waste Frying Oil (Waste frying oil를 사용한 Poly(3-Hydroxybutyrate) 생합성)

  • Kim, Tae-Gyeong;Lee, Woosung;Gang, Seongho;Kim, Jong-Sik;Chung, Chung-Wook
    • Journal of Life Science
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    • v.29 no.1
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    • pp.76-83
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    • 2019
  • In this study, the optimal growth and poly(3-hydroxybutyrate) (PHB) biosynthesis of Pseudomonas sp. EML2 were established using waste frying oil (WFO) as a cheap carbon source. The fatty acid composition of WFO and fresh frying oil (FFO) were analyzed by gas chromatography. The unsaturated and saturated fatty acid contents of the FFO were 82.6% and 14.9%, respectively. These contents changed in the WFO. The compositional change in the unsaturated fatty acid content in the WFO was due to a change in its chemical and physical properties resulting from heating, an oxidation reaction, and hydrolysis. The maximum dry cell weight (DCW) and PHB yield (g/l) of the isolated strain Pseudomonas sp. EML2 were confirmed under the following culture conditions: 30 g/l of WFO, 0.5 gl of $NH_4Cl$, pH 7, and $20^{\circ}C$. Based on this, the growth and PHB yield of Pseudomonas sp. EML2 were confirmed by 3 l jar fermentation. After the cells were cultured in 30 g/l of WFO for 96 h, the DCW, PHB content, and PHB yield of Pseudomonas sp. EML2 were 3.6 g/l, 73 wt%, and 2.6 g/l, respectively. Similar results were obtained using 30 g/l of FFO as a carbon source control. Using the FFO, the DCW, PHB content, and PHB yield were 3.4 g/l, 70 wt%, and 2.4 g/l, respectively. Pseudomonas sp. EML2 and WFO may be a new candidate and substrate, respectively, for industrial production of PHB.

Production of Poly (3-Hydroxybutyrate-co-3-Hydroxyvalerate) by Bacillus sp. EMK-5020 Using Makgeolli Lees Enzymatic Hydrolysate and Propionic Acid as Carbon Sources (막걸리 주박 가수분해 산물과 propionic acid를 탄소원으로 이용한 Bacillus sp. EML-5020 균주로부터 poly (3-hydroxybutyrate-co-3-hydroxyvalerate) 생합성)

  • Kwon, Kyungjin;Kim, Jong-Sik;Chung, Chung-Wook
    • Journal of Life Science
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    • v.32 no.7
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    • pp.510-522
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    • 2022
  • In this study, to biosynthesize PHA with properties more similar to polypropylene, a Bacillus sp. EMK-5020 strain that biosynthesized poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) was isolated from soil. Bacillus sp. EMK-5020 strain biosynthesized PHBV containing 1.3% 3-hydroxyvalerate (3HV) using reducing sugar contained in Makgeolli lees enzymatic hydrolysate (MLEH) as a single carbon source. As the amount of propionic acid, which was added as a second carbon source, increased, the content of 3HV also increased. PHBV containing up to 48.6% of 3HV was synthesized when 1.0 g/l of propionic acid was added. Based on these results, the strain was cultured for 72 hr in a 3 l fermenter using reducing sugar in MLEH (20 g/l) and propionic acid (1 g/l) as the main and secondary carbon sources, respectively. As a result, 6.4 g/l DCW and 50 wt% of PHBV (MLEH-PHBV) containing 8.9% 3HV were biosynthesized. Through gel permeation chromatography and thermogravimetric analysis, it was confirmed that the average molecular weight and the decomposition temperature of MLEH-PHBV were 152 kDa and 273℃, respectively. In conclusion, the Bacillus sp. EMK-5020 strain could biosynthesize PHBV containing various 3HV fractions when MLEH and propionic acid were used as carbon sources, and PHBV-MLEH containing 8.9% 3HV was confirmed to have higher thermal stability than standard PHBV (8% 3HV).

Establishment of the Room Acoustic Criteria for the Korean Traditional Music Halls Using Subjective Listening Tests (청감실험에 의한 국악당의 음향설계조건 설정)

  • Haan, Chan-Hoon;Shin, Jic-Su
    • The Journal of the Acoustical Society of Korea
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    • v.26 no.7
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    • pp.343-352
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    • 2007
  • The present study aims to investigate the design standard for acoustic criteria of Korean traditional music which could be used for the design of Korean traditional music halls. In order to do this, subjective listening tests were undertaken to musicians using auralized sounds which were convolved with the impulse response of traditional instruments recorded in an anechoic chamber. 94 pairs of sound were made which have different value of acoustic parameters including RT, BR, Brilliance, G, C80, ITDG, IACC. A paired comparison method(PCM) was used to analyze the results from the subjective listening tests. The results show that the preference of acoustic criteria for the Korean traditional music is far different from those of western music. As a result, specific range of acoustic criteria were suggested for the appropriate acoustic conditions of Korean traditional music. Also, a guideline of the acoustic design of halls for performing the Korean traditional music was suggested which could be used as a basic reference in the future works.