• Journal of Microbiology and Biotechnology
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• 제11권6호
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• pp.1055-1060
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• 2001

Experimental data for the on-line estimation of cell concentration and growth rate are presented. For this purpose, we utilized the on-line calculation of the oxygen uptake rate (OUR), which was derived from a liquid phase dynamic mass balance for the oxygen during the active growth phase in cyclosporin A (CyA) fermentation. The cell yield coefficient, based on the oxygen $(Y_{x/o})$for both suspended and immobilized cells of Tolypocladium inflatum, was estimated as $1.9 gDCW/gO_2$ from a very good linear correlation between the cell mass produced and the total oxygen consumed. The calculated yield showed a good agreement with the value of $(Y_{x/o})$ generated from the correlation between the cell growth rate and the oxygen uptake rate. In addition, further experimental data are given, which were also applied to determine the specific oxygen uptake rate of T. inflatum cells during the exponential phase of CyA fermentation. A theoretical basis for the analysis of these fermentation parameters is also provided.

• Natural Product Sciences
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• 제2권2호
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• pp.115-118
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• 1996

Lipase specific activity in cocoa beans varied from 70 to 40 ${\mu}mol/min/mg$ protein during six days of fermentation. At the end of this period most parts of the cotyledon has turned to brown color which would be more distinguishable after drying. The beans were slightly swollen thus causing its testa to disintegrate. During fermentation there was a decrease in pH from 6.4 to 5.8. Whereas the percentage of acetic acid was increased by 0.04% of wet weight beans on the third day but decreased progressively with time.

• Natural Product Sciences
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• 제17권4호
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• pp.363-366
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• 2011

Guibi-tang is a traditional medicine used for the treatment of colds. We investigated the levels of several compounds in Guibi-tang before and after fermentation with Lactobacillus and tested their ability to inhibit angiotensin-converting enzyme. Six known compounds (decursin, decursinol angelate, nodakenin, liquiritin, formononetin, and 6-gingerol) and 2 unidentified compounds were detected in Guibi-tang (GB) and fermented Guibi-tang (FGB) by an established HPLC-DAD method. The levels of the 6 known compounds were decreased after fermentation. FGB showed more potent inhibition of angiotensin-converting enzyme activity than GB. In conclusion, fermentation with Lactobacillus affects the content of several compounds in GB and improves its angiotensin-converting enzyme inhibitory activity.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.265-268
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• 2009

Three-hundred bacterial isolates from a natural cheese were screened for the production of bifidobacterial growth factor by whey fermentation. Based on this screen, two whey samples fermented by strains designated as CJNU 0421 and CJNU 0588 were found to effectively stimulate the growth of a bifidobacterial strain, Bifidobacterium longum FI10564, by 1.6$\sim$1.7 fold compared to a control, in which non-fermented whey medium was added. The two isolates were identified to be Lactobacillus casei (99% identity) by 16S rRNA gene sequencing and named Lactobacillus casei CJNU 0421 and CJNU 0588, respectively. The whey sample fermented by CJNU 0588 did not enhance the growth of other bacteria such as Escherichia coli and Listeria monocytogenes, suggesting that the whey fermentation metabolites from the isolate could be used for the selective stimulation of bifidobacteria.

• Food Science and Biotechnology
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• 제16권1호
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

• 한국염색가공학회지
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• 제33권3호
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• pp.105-112
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• 2021

This study investigated the proper dyeing conditions, fastness and functionality of cotton fabrics dyed with Perilla frutescens var. acuta extract. Repeat dyeing, combination dyeing of persimmon juice and fermentation dyeing were conducted as dyeing conditions. It was confirmed that the ΔE and the K/S value of cotton fabrics dyed with Perilla frutescens var. acuta extracts depending on repeat dyeing and combination dyeing slightly increased. Furthermore, the fastness to washing of persimmon combination dyeing and fermentation dyeing was very good. The fastness to rubbing was shown to be above grade 4 in all methods, and the fastness to light was not as good as grade 3 or lower. The persimmon juice dyeing, Perilla frutescens var. acuta extract repeat dyeing 4 times and combination fermentation dyeing showed very good antimicrobial abilities. Thereafter, additional studies are needed to improve the fastness to light and alternatives to further improve the dyeing properties.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1252-1264
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• 2020

Objective: To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique. Methods: Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial population were analyzed. Results: Aerobic bacteria were the dominant population with 10⁷ colony-forming unit/g of fresh matter in both crops prior to ensiling, while 10⁴ to 10⁷ LAB became the dominant bacteria during ensiling. Lactobacillus plantarum was more than 76.30% of total isolates which dominated silage fermentation in the LAB-treated sugarcane top silages or all corn stover silages. Fresh corn stover and sugarcane tops contain 65.05% to 76.10% neutral detergent fiber (NDF) and 6.52% to 6.77% crude protein (CP) on a dry matter basis, and these nutrients did not change greatly during ensiling. Corn stover exhibits higher LAB counts and water-soluble carbohydrates content than sugarcane top, which are naturally suited for ensiling. Meanwhile, sugarcane tops require LAB or cellulase additives for high quality of silage making. Conclusion: This study confirms that both crop by-products contain certain nutrients of CP and NDF that could be well-preserved in silage, and that they are potential roughage resources that could cover livestock feed shortages during the dry season in Africa.

• 한국미생물·생명공학회지
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• 제17권1호
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• pp.14-18
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• 1989

Fusant FSC14-75의 산업적 이용가능성을 검토하기 위한 최종 실험으로서 Working volume이 300 liters인 pilot scale에서의 발효력을 조사하였다. 13,3%의 liquefied sweet potato starch (Total sugar=14.8%)을 ethanol 발효원으로 함유한 fermentation broth 300liters를 0.6% seed로 발효시킨 결과 발효 최종일인 8일만에 6.6%(v/v)의 ethanol을 생성하였고 이때 잔당은 15%이었으므로 발효율은 총당에 대해서는 70%, 소비당에 대해서는 87.5%로 나타났다. 한편 fermentation broth로부터 FSC-14-75 유래의 unicellular cell과 flocculent cell을 분리할 수 있었으며 이를 각각 FSC14-75(S)와 FSC14-75(F)로 명명하였고, 이들 두 균주의 ethanol 발효능을 mini-jar fermentor scale에서 조사한 결과 FSC14-75(F)가 ethanol productivity에 있어서 우수하였으며 15%의 liquefied potato starch로부터 발효 10일만에 8.1%(v/v)의 ethanol을 생성하여 발효율은 총당에 대해 75%였다. FSC-14-73 (F)의 ethanol productivity를 pilot scale에서 조사하기 위해 총당 15.33%의 liquefied sweet potato starch를 함유한 fermentation broth 300 liters를 1% seed로써 발효시킨 결과 ethanol 생성은 배양 8일만에 최대 7.7%(v/v)였으며 이때 잔당은 1.9%였다. 또한 FSC-14-75(F) 균주의 발효과정중 $\alpha$-amylase의 계속적인 작용효과를 검토하기 위하여 300 liters의 fermentation broth를 살균 후1% seed와 동시에 50$m\ell$의 Thermamyl을 재차 첨가하고 ethanol 생성을 조사한 결과 발효율 및 잔당은 첨가하지 않은 경우와 별다른 차이가 없었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권10호
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• pp.1458-1468
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• 2002

There is increasing interest in exploiting natural products as feed additives to solve problems in animal nutrition and livestock production. Essential oils and saponins are two types of plant secondary compounds that hold promise as natural feed additives for ruminants. This paper describes recent advances in research into these additives. The research has generally concentrated on protein metabolism. Dietary essential oils caused rates of NH$_3$ production from amino acids in ruminal fluid taken from sheep and cattle receiving the oils to decrease, yet proteinase and peptidase activities were unchanged. Hyper-ammonia-producing (HAP) bacteria were the most sensitive of ruminal bacteria to essential oils in pure culture. Essential oils also slowed colonisation and digestion of some feedstuffs. Ruminobacter amylophilus may be a key organism in mediating these effects. Saponin-containing plants and their extracts appear to be useful as a means of suppressing the bacteriolytic activity of rumen ciliate protozoa and thereby enhancing total microbial protein flow from the rumen. The effects of some saponins seems to be transient, which may stem from the hydrolysis of saponins to their corresponding sapogenin aglycones, which are much less toxic to protozoa. Saponins also have selective antibacterial effects which may prove useful in, for example, controlling starch digestion. These studies illustrate that plant secondary compounds, of which essential oils and saponins comprise a small proportion, have great potential as 'natural' manipulators of rumen fermentation, to the potential benefit of the farmer and the environment.

• KSBB Journal
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• 제23권2호
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• pp.118-124
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• 2008

Three kinds of bacteria that influence Kimchi fermentation, Lactobacillus plantarium for acidity, Leuconostoc mesenteroides for ripening Kimchi, and Pichia membranifaciens for decreasing Kimchi quality, were regulated by natural products including Theae folium, Taraxacum coreanum, Brassica juncea, Astragali radix, Gynostemma pentaphyllum, Camellia japonica, Agaricus blazei, and Cordyceps militaris. The common prescription combined T. folium, T. coreanum and C. militaris and simultaneously regulated these 3 bacteria as follows: the growth of L. plantarium and P. membranifaciens were inhibited and L. mesenteroides was promoted. The most effective mixing ratio was T. folium: T. coreanum: C. militaris = 3:2:1. With this new prescription, deep flavor, extended preservation, and a special taste are expected in the Kimchi due to these natural products.