• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.4
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• pp.271-275
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• 1998

Controversial observations on the effect of pre-attached bacteria on the attachment of diatoms to artificial surfaces immersed in seawater have been made. Furthermore, it is not known whether or not pre-attached bacteria on artificial surfaces influence attachment of diatoms in natural seawater. In this study, we used various surfaces to which marine bacteria were pre-attached for different incubation periods. In the first experiment, glass slides were initially attached by marine natural bacteria with different exposure time (0-133 hr) and then immersed into seawater for a certain time period. The attachment of diatoms was not affected by the abundance of pre-attached bacteria (p > 0.05). The maximum abundance of attached diatoms was found on control surfaces, and the minimum abundance on surfaces where attached bacterial abundance was highest. In the second experiment, glass slides and acryl slides, either attached by marine natural bacteria for 6 days or coated by agar, were immersed in seawater. Untreated slides were also employed. On the surfaces of acryl slides with the most abundant attached bacteria ($5.4{\pm}0.02{\times}10^5\;cells\;cm^{-2}$), abundances of attached diatoms were less than those on untreated slides. On the surfaces of glass slides with bacterial abundance of $2.5{\pm}1.0{\times}10^5\;cells\;cm^{-2}$, however, abundances of attached diatoms were not different from those of untreated slides. On the agar-coated slides, the immigration rate and immigration coefficient were on average > 2 folds compared to other surfaces, indicating high rates of diatom attachment on mucilage simulated surfaces. Therefore, it seems that pre-attachment of bacteria is not prerequisite for the attachment of diatoms on artificial surfaces.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.4
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• pp.359-367
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• 1987

A method for evaluating bacterial chemotactic responses toward several single of combined sugars and sterile mucilage from the different rice cultivars had been tested. Bacterial genus of Azospirillum, Pseudomonas and Agrobacterium were specially identified from the histosphere of different rice cultivars and graminea grasses in saline and reclaimed saline paddy soil. To evaluate chemotaxis of these strains a modification of Fendrik channel method was used. Under this condition Azospirillum lipoferum Ecc 3-1 reacted stereoisomerically fomulating the single migration ring while Agrobacterium radiobacter Ecc 1-1 and Pseudomonas sp Ecc 4-1 did not. Strains specificities of chemotaxis to the single sugar such as D(+)-glucose and D(+)-fructose were less prominent than malic and citric acid. Chemotactic responses to the combined sugar such as D-galacturonic acid and the L-aspartate were found high attracting reaction than other combined sugars. Chemotaxis of associative $N_2$-fixing bacteria to the root exudates of different rice cultivars were differed among bacterial strains and rice cultivars.

• Applied Microscopy
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• v.40 no.2
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• pp.109-116
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• 2010

Morphology and microstructure of the suction trap in aquatic Utricularia japonica were examined using scanning electron microscopy. Branched stems bear numerous suction traps without root formation. The traps are derived axillary from the node, and their antennae and appendages extend in a peculiar fashion. The trap walls are thin, two-celled, parenchyma tissue and simple, small glands are scattered in both internal and external surface of the trap. The entrance of the trap is surrounded by one pair of dorsal antennae and ventral appendages, where the former guides the prey to the entrance. Trap door is situated below the entrance and numerous sessile and stalked capitate trichomes cover the entrance and even on the door surface. The capitate trichomes are secretory, but four trigger hairs formed on the central areas of the door are not. They are believed to function in activating and tripping the trap door. A specialized region of the threshold come in contact with the lower portion of the door upon closing. The secretory capitate trichomes near this region are responsible for producing and secreting a mucilage-like substance which composes the velum. Two-armed bifid glands are located in the interior side of the threshold, while four-armed quadrifid glands are considerably numerous occurring over the entire inner trap wall. Bifid and quadrifid glands develop semi-spherical basal cells that connect them to the inner wall surface. Antennae, trigger hairs, capitate trichomes, bifid and quadrifid glands are more important structures in the carnivory of U. japonica.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.438-444
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of sea tangle (Laminaria japonica) and sea mustard ( Undaria pinnatifida), This is a part of studies on the hydrolysis of seaweed using microorganisms. General process is difficult to extract of the useful constituent parts as intercellular mucilage, storage polysaccharide and mineral from seafood. It was screening to thirty-three microflora samples as destructed of tissue in sea tangle and sea mustard to about two hundred microflora samples from mountain, rice field, dry field, sea, seaside and fish market etc. in the neighborhood of Yeosu. Sufficient results of the naked eye observation were obtained at eight microflora samples as a feces of bull, a decayed pine tree, a soil of dry field, the mud of the banks in a rice Held, the water of a ditch in a rice Held, the weed of the banks in a rice field, the water in a rice field and leaved in the air, And the value of chemical analysis of the sample is much better in comparison with control. Accordingly, the hydrolysis of seaweed using microorganisms in the inside of these microflora samples can possibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.115-120
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• 2006

To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.

• Food Science and Preservation
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• v.31 no.1
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• pp.138-148
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• 2024

The production of poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA) was optimized by serial fermentation of Dendropanax morbiferus extract (DME) using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The 1st alkaline fermentation was performed on 60% DME including 2% glucose and 10% monosodium ʟ-glutamate (MSG) as a precursor. The 1^st fermented DME had 57 mg% tyrosine. Consequently, the 2^nd lactic acid fermentation for 5 days increased the tyrosine content of 106 mg%. The mucilage containing γ-PGA showed a high content of 3.50% on the first day of alkaline fermentation and then increased to 4.10% after 2 days. The precursor (MSG) remaining in the 1^st fermented DME was efficiently converted to GABA by the 2^nd lactic acid fermentation in the presence of 5% skim milk, 1.5% glucose and 0.5% yeast extract, resulting in the production of 18.29 mg/mL GABA. The viable cells of lactic acid bacteria increased and indicated 9.49 log CFU/mL on the fermentation for 5 days, and the acidity of co-fermented DME indicated the highest value of 1.55%. Conclusively, the serial fermented DME has multi-functional ingredients containing γ-PGA, GABA, peptides and probiotics.

• Applied Microscopy
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• v.38 no.1
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• pp.21-28
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• 2008

Carnivorous plants vary in their unique features of morphology, ultrastructure and biochemical properties by species. Furthermore, prey-capturing mechanism as well as structural and physiological adaptations have been used for grouping various carnivorous species. In Drosera plants, glandular trichomes, which develop in the leaf epidermis, are known to play the most important role during the prey capturing process. The present study examined such trichomes, focusing on the glandular type, in leaves of Drosera anglica using scanning and transmission electron microscopy. Three types of rudimentary glandular trichomes were found to develop within the folded leaf primordia and immature leaf during early development. The first type, stalked glandular trichomes (Type I), occurred on the margin and upper epidermis of the leaf. With maturation, the longest glandular trichomes having lengthy stalks, ca. $2.2{\sim}5.1\;mm$, developed along the margin, while shorter stalked trichomes, ca. up to $200\;{\mu}m$, were found on the inner leaf blade. The shorter ones consisted of a globose head having two layers of secretory cells, parenchyma bell cells and tracheids and a multicellular stalk. The stalks gradually decreased in length in centripetal fashion. The second type, Type II, having ca. $15{\sim}30\;{\mu}m$ short stalks, also developed along the inner blade. Both types secreted mucilage from the secretory cells which had a thin cell wall and cuticle layer. The sessile six-celled glandular trichomes were the third type, Type III, and were $25{\sim}40\;{\mu}m$ in length. They were distributed most commonly throughout the upper and lower epidermis, petiole and even on the stalk surfaces of the first two types of trichomes. The third type was also found to be involved in the active secretion. In prey capturing leaves, all trichome types secreted substances through thin cuticles in the head cell wall, which exhibited relatively loose wall components.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.438-446
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• 2007

The fermented soybean product, cheonggukjang, is favored by many people, partly due to its bio-functional ingredients. Since the fermentation process of cheonggukjang is mediated by enzymes, including proteases, produced by microbes, analysis of the proteome profile changes in cheonggukjang during fermentation would provide us with valuable information for fermentation optimization, as well as a better understanding of the formation mechanisms of the bio-functional substances. The soluble proteins from cheonggukjang were prepared by a phenol/chloroform extraction method, in order to remove interfering molecules for high resolution 2-D gel analysis. Proteomic analysis of the cheonggukjang different fermentation periods suggested that most of the soluble soy proteins were degraded into smaller forms within 20hr, and many microbial proteins, such as mucilage proteins, dominated the soluble protein fraction. The proteomic profile of cheonggukjang was very different from natto, in terms of the 2-D gel protein profile. Among the separated protein spots on the 2-D gels, 50 proteins from each gel were analyzed by MALDI-TOF MS and PMF for protein identification. Due to database limitations with regard to soy proteins and microbial proteins, identification of the changed proteins during fermentation was restricted to 9 proteins for cheonggukjang and 15 for natto. From de novo sequencing of the proteins by a tandem MS/MS, as well as by database searches using BLASTP, a limited number of proteins were identified with low reliability. However, the 2-D gel analysis of proteins, including protein preparation methods, remains a valuable tool to analyze complex mixtures of proteins entirely. Also, for intensive mass spectrometric analysis, it is also advisable to focus on a few of the interestingly changed proteins in cheonggukjang.