• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.3
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• pp.516-529
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• 2018

This study investigated the dyeing properties and bio-functions of cotton fabrics dyed with naturally fermented Ecklonia cava extract in order to compare it with a comparison of unfermented extract. Hot water-extracted Ecklonia cava was fermented naturally under the various conditions of a fermenting period (2-8 days) and amount of molasses (0.1-1.8% v/v); in addition, it was also tested for characterization by FT-IR, antioxidant activity, total polyphenol content, and anti-microbial activity. For dyed cotton fabrics, color strength (K/S), physical color properties, dyeing fastness, sun protective property, and anti-microbial activity were evaluated considering dyeing conditions. As a result, the fermented dye under fermentation condition of 0.1% v/v with molasses during 4 days was revealed as having a similar chemical structure to the unfermented one and showed a total polyphenol content with 32.88mg/g and better antioxidant activity than the unfermented one. As for dyed fabrics, the color strength value by K/S was the highest under the condition of 0.1% v/v of molasses during 4 days among all fermenting conditions. The dyed fabrics had a reasonably good fastness (except for light). Anti-microbial activity against K. pneumoniae was better for the fermented extract-dyed fabric especially with lower dye concentrations.

• Microbiology and Biotechnology Letters
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• v.16 no.6
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• pp.505-509
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• 1988

Ethanol productivity of a xylose fermenting yeast (Candida sp. X-6-4l) isolated from soil was investigated in laboratory scale using Erlenmeyer flask and mini-jar tormentor. The optimal conditions of xylose fermentation in flask experiment were pH 4, asparagine as nitrogen source, xylose 20g/$\ell$, and in these condition, ethanol yield was about 80% to theoretical yield. Using mini-jar fermentor containing 5% total sugar with 2.5% xylose and 2.5% glucose, we obtained 2.3%(v/ v) ethanol and the corresponding efficiency was 72.3% of total sugar. In this case, the consumming speed of sugar under aerobic condition was faster than that of anaerobic condition, and glucose was used previously to xylose. The optimum concentration of xylose for ethanol fermentation in mini-jar fer-mentor scale was 5%, and the efficiency was 69% of total sugar(Alc.2.2% v/v).

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1126-1135
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• 2012

In order to produce high-quality fermenting composts, bacteria strains with high activities of extracellular enzymes (cellulase, chitinase, amylase, protease and lipase) were isolated from the soils in 6 provinces of Korea, and characterized by 16S rRNA gene sequence analysis and properties. The selected 7 stains inoculated to livestock manure for 2' fermenting time, and experimental treatment divided into 3 groups, B1, B2 and B3, according to microbial activity and enzyme type. Our results showed that microbe applications (B1, B2 and B3) can increase (p<0.05) both rhizomes (17-38%) and enzyme activities (50-81%) in compost after fermenting time, respectively, compared to non-microbe treatment (control). The microbe application also decreased significantly (p<0.05) the $NH_3$ and $H_2S$ gas contents 13.4 and 27.3% compared with control, and the Propionic acid and Butyric acid gas contents 14.5 and 19.6%, respectively, as compared to the control. The microbial degradation rate (%) of pesticides and heavy metals increased significantly (p<0.05) after fermenting time, respectively, as compared to the control. Especially, microbe applications were more effective in total rhizomes yields and bioactivities than non-microbe treatment. Thus the results of this study could help in development of potential bioinoculants and composting techniques that maybe suitable for crop production, and protectable for earth environment under various conditions.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.85-87
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• 1989

Cultural conditions for the formation of extracellular xylanase by Candida sp. X-6-41 were investigated. The xylanase was not produced in culture medium containing polypeptone or yeast extract as a nitrogen source, respectively, whereas the enzyme w8s produced in chemically defined medium containing (NH$_4$)$_2$SO$_4$as a sole nitrogen source. The xylanase production was affected by the amino acids such as isoleucine and tryptophan. The enzyme production of the strain was completely inhibited by the addition of isoleucine in the culture medium, but enhanced by tryptophan below the concentration of 25$\mu$g/$m\ell$.

• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.89-93
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• 1975

In order to ferment beer more effectively under conditions similar to the conventional batch fermentation, a part of the wort which had been fermenting for three days was replaced with un-pitched fresh wort and completed the rest of the fermentation in four to six days. The taste test panel accepted the beers fermented for five days after diluting with one third or one half volume of freshl wort giving fermentation efficiency gains by 22％ or 28％ over the regular nine-day batch fermentation respectively.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Journal of Life Science
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• v.22 no.2
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• pp.167-176
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• 2012

Three protease-producing halophilic bacteria were isolated from fermenting anchovy. Isolated FAM 10, FAM 114, and FAM 115 were found to grow optimally at salt concentrations of 2-4%, 10%, and 6%, respectively, and could grow in salinity of up to 18-22%. The salinity conditions for optimum protease production were 6% in FAM 10 and 10% in FAM 114 and FAM 115. The protease activity of FAM 10 was gradually inhibited by the addition of NaCl up to 10%, and was not evident at 14%, whereas FAM 114 and FAM 115 displayed protease activity at 14% NaCl and could not be measured at 18%. These results demonstrated that the three isolated strains belong to protease-producing, moderately halophilic bacteria. Strain FAM 10, FAM 114, and FAM 115 were identified as Salinivibrio sp., Halobacillus sp., and Halobacillus sp. respectively, based on comparative analyses of the 16S rRNA gene and the 16S-23S intergenic space sequence (IGS), biochemical testing, and Gram staining. Salinivibrio sp. FAM 10 had two 16S rDNAs containing different sequences at position 191 and four IGSs that harbored no tRNA gene and tRNA genes for isoleucine, alanine, glutamate, lysine, and/or valine. Halobacillus sp. FAM 114 and FAM 115 had completely identical 16S rRNA gene sequences and showed 99% identity to the sequences of various Halobacillus strains. The three IGSs found in the genome of both strains displayed 99% sequence identity with Halobacillus aidingensis and Halobacillus sp. JM-Hb, and had $IGS^0$ with no tRNA gene and $IGS^{IA}$ with tRNA genes for isoleucine and alanine.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.845-848
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• 1994

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

• Journal of Plant Biology
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• v.7 no.3
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• pp.1-8
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• 1964

Exposing yeast cells with a certain genotype to different inducers, the ability of the yeast cells (Saccharomyces cerevisiae) to obtain enhanced fermentation for carbohydrates was observed. Regardless of the preexposure to any substrate, the inherent character incapable of fermenting a certain carbohydrate was maintained, while utilization of carbohydrates by the cells with a certain gene markers was varied by the previous conditions where they were exposed. Galactose was the best inducer for the cells to elaborate melibiase, even the galactose was not utilized as a substrate. Preexposure to galactose seemed to be necessary for the cells to utilize galactose and melibiose. Galactose fermentation by GA cells was enhanced by the exposure of the cells to galactose, but not to melibiose, raffinose, sucrose or glucose. Delayed fermentation of sucrose by the cells exposed to glucose or melibiose, but not to galactose, was observed. Raffinose fermentation was obtained by the cells with either SU RAF or GA ME genes, but the enhanced fermentation of raffinose seemed to be dependent on which inducer the cells were exposed previously and enzymes induced by the inducer to break either one of the linkages of raffinose molecule, the alpha0galactosidic or the beta-fructo-furanosidic.