• Applied Biological Chemistry
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• 제51권1호
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• pp.24-37
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• 2008

산머루 발효주 제조를 위하여 산머루에 자생하고 있는 발효력이 우수한 효모를 분리 선별하였다. 최종 선별된 균주는 산머루에서 분리한 SMR-3이 알코올 발효력이 우수하고 산도, 잔당, 유기산 함량 및 fusel oil 등의 함량이 낮아 품질면에서 다른 균주로 발효한 산머루주보다 우수하였다. SMR-3을 이용하여 산머루주 제조 최적화를 위한 반응표면 분석결과 알코올 함량이 가장 높은 배양조건으로 온도 $21.91^{\circ}C$, 당함량 $21.48^{\circ}brix$, 발효시간 14.65일의 조건에서 알코올 함량 10.61%가 예상되었고, 잔당함량은 $24.48^{\circ}C$, $12.78^{\circ}brix$, 발효시간 9.02일의 조건에서 최소값을 나타내었다. 관능평가의 결과 발효온도 $20.23^{\circ}C$, 초기당도 $25.30^{\circ}brix$, 발효시간 5.94일에서 최대값을 나타내었다. 알코올 중 ethyl alcohol이 대부분이었고, fusel oil은 거의 검출되지 않아서 산머루주의 품질이 우수한 것으로 판단된다. 각 변수에 대한 회귀식을 도출하여 인자별 산머루주의 알코올 함량, fusel oil, ethyl alcohol 함량 및 전반적인 기호도에 대한 최적 발효조건을 superimposing한 결과 발효온도 $24{\sim}28^{\circ}C$, 초기당도 $20{\sim}24^{\circ}brix$ 및 발효시간 $12{\sim}14$일의 범위로 각각 예측되었다.

• 동의생리병리학회지
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• 제25권2호
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• pp.246-256
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• 2011

To compare the medical efficacy of original Socheongyong-tang with fermented Socheongyong-tang, we've studied the two medicines according to the search for optimal bacteria and optimal conditions, component analysis, assessment of medical efficacy and toxicity, and have the result below. The results were obtained as follows: Considering bacterial growth, $CO_2$ gas emission and pH, we examined that using 3 kinds of bacteria(S. cerevisiae KCTC 7913, L. casei KCTC 3109, L. brevis KCTC 3102) is desirable. There is no main difference in optimum conditions between incubator and shaking incubator. And it is considered that ideal fermentation time is 2 days after vaccination. As the result of componential analysis of before and after fermentation, there's a noticeable decrease of total sugar and protein. But there's no alterations in total phenolics compounds and in total flavonoid compounds that influence on medical effect. The result was interpreted that it can promote the assimilation of herbal decoction after fermentation. As the result of medical efficacy assessment, we can check out that there is more anti-oxidating effects in fermented Socheongyong-tang, whereas anti-inflammatory effects and obesity-preventing effects were favorable in original Socheongyong-tang. And there is no main difference of whitening and COX-2 removing effects between before and after the fermentation. As a result of assessing weight change, hepatotoxicity and nephrotoxicity, we can not notice any unusual difference between before and after the fermentation. According to the results above, it is considered that we checked out the optimal bacteria and optimal conditions, advantages and disadvantages of the medical efficacy of original Socheongyong-tang and fermented Socheongyong-tang. And we suggest that there will have to be a following in-depth and systematic research on this subject in the future.

• Journal of Microbiology and Biotechnology
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• 제31권7호
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• pp.1028-1034
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• 2021

The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optimal concentrations of these components for enzyme and β-glucan production, we conducted one factor at a time experiments, which showed that the optimal concentrations were 30 g/l brown rice, 30 g/l rice bran, 10 g/l soytone, and 3 g/l ascorbic acid. Pretreatment of brown rice for 60 min prior to inoculation enhanced fungal biomass, while increasing the production of enzymes and β-glucan using solid-state fermentation. Maximum fungal biomass of 0.76 mg/g, amylase (26,551.03 U/g), protease (1,340.50 U/g), and β-glucan at 9.34% (w/w) were obtained during fermentation. Therefore, solid-state fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications.

• 한국식생활문화학회지
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• 제27권6호
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• pp.743-750
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• 2012

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

• 한국미생물·생명공학회지
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• 제18권4호
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• pp.394-400
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• 1990

유전자 조작된 세포 발효공정의 생산수율을 최대화하기 위하여 세포의 성장속도와 제품 생성속도간의 상반관계를 고려하여야 한다. 유전자 조작된 E.coli 발효에 있어, 최적화 이론을 적용하여 두 속도의 가중치를 결정함으로써 생산수율의 최대화를 꾀하였다. 성장저해제의 농도는 비 성장속도를 조절하고 결국 융합된 유전자의 발현 속도를 조절하는 변수로 사용되다. 이런 system의 특성을 위하여 간단한 unstructured model를 사용하였다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.561-565
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• 2005

In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

• Journal of Microbiology and Biotechnology
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• 제19권10호
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• pp.1161-1168
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• 2009

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

• 동아시아식생활학회지
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• 제14권5호
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• 한국식품영양학회지
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• 제21권4호
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.986-992
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• 2011

사과식초 제조를 위한 전단계로서 사과주스의 알코올발효 최적화를 실시하였다. 알코올발효 최적화를 위해 중심 합성계획이 사용되었으며, 이 때 독립변수로는 초기 당도(12, 14, 16, 18, 20 $^{\circ}Brix$, $X_1$), 발효시간(48, 54, 60, 66, 72 hr, $X_2$), 발효온도(24, 26, 28, 30, $32^{\circ}C$, $X_3$)로 설정하였으며, 종속변수로는 알코올함량, 환원당 함량, 당도, 산도를 살펴보았다. 발효조건에 따른 사과주스 알코올발효액의 알코올 함량은 3.4~6.4%, 환원당 함량은 1.93~6.24%, 당도는 6.1~13.8 brix로 나타났다. 알코올 함량은 주로 발효온도에 영향을 많이 받았으며, 발효시간이 길고 온도가 증가할수록 증가하는 경향을 나타내었다. 환원당 함량은 주로 초기 당도와 발효온도에 영향을 받는 것으로 나타났다. 초기 당도 15.22 $^{\circ}Brix$, 발효시간 64.97 hr, 발효온도 $31.56^{\circ}C$일 때 알코올 함량의 최대값이 6.4%로 예측되었다.