• Biotechnology and Bioprocess Engineering:BBE
• /
• v.7 no.4
• /
• pp.201-205
• /
• 2002

The growth conditions of Pantoea aggicmerans, a phosphate solubilizing organism, were studied In our laboratory to determine the optimal conditions. Pantoea aggionerans showed the highest growth rate at 30$\^{C}$, pH 7.0 and 2 vvm, after 50 h cultivation. A certain relationship between pH and phosphate concentration was evident when the glucose concentration in the me dium was changed. Increasing glucose concentration increased the pH buffer action of the broth. At glucose concentrations higher than the optimum concentration of 0.2 M, the cell growth was retarded. P. agglomerans consumed glucose as a substrate to produce organic acids which caused the pH decrease in the culture medium. The phosphate concentration in the medium was increased by the presence of the organic acids, which solubilized insoluble phosphates such as hydroxyapa-tite.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.1
• /
• pp.71-77
• /
• 2000

New type yogurt base were prepared from milk added with skim milk powder or purple sweet potato, and fermented by lactic acid bacteria (Streptococcus thermophilus and Bifidobacterium infantis, 1:1, v/v). The yogurt proudcts were evaluated for acid production(pH, titratiable acidity), number of viable cell, viscosity, sensory properties, and color value. The composition of some organic acids was also analyzed by GC. The acid production slightly decrerased by addition with purple sweet potato. There was no significant difference in viable cell counts between control (yogurt added with only skim milk powder) and yogurt added with purple sweet potato, and viable cell counts of all samples were above 9.08 log cfu/ml. Viscosity of yogurt added with purple sweet potato(36,800∼46,000 centipoise) was higher than that of yogurt added with only skim milk powder(32,200 centipoise). The overall sensory score of yogurt added with purple sweet potato(38.6%, dry base) was the best of tested yogurt. The major organic acid of yogurt added with purple sweet potato was lactic acid. its content was 0.997∼1.203%. malic acid, succinic acid, oxalic acid, and fumaric acid were analyzed out a little. Lightness and yellowness decreased by addition with purple sweet potato but redness increased. Total color difference($\Delta$E) with yogurt addition with purple sweet potato and only skim milk powder were very high(above 11.46).

• Korean Journal of Microbiology
• /
• v.24 no.3
• /
• pp.308-316
• /
• 1986

Vertical distribution of heterotrophic bacteria and physico-chemical characteristics were measuted in Kum River estuarine sediments. And interrelationship between heterotrophic bacterka and environmental factors was also studied. The type of sediment of Site 1 was silty clay, and sand at Site 2. Annual pH ranges were between 7.1 and 7.7 in the clay type sediment (Site 1) and 6.9-7.2 in the sand type sediment (Site 2). It was shown that organic matter contents were higher in the clay type sediment than those of sand type sediment. Redox potential values of sediments were decreased rapidly with depth at Site 1, but those of Sete 2 showed vertical fluctuation. Nitrogens(ammonia+amino acid-N, nitrate-N, nitrite-N) and phosphate in the clay type sediment showed higher values than those of sand type sediment. Annual distribution of heterotrophic bacteria were ranged $6.71{\times}10^4$ cells/g dry wt. $-2.50{\times}10^6$ cells/g dry wt. In the clay type sediment and $2.67{\times}10^3$ cells/g dry wt. $-1.94{\times}10^6$ cells/g dry wt. in the sand type sediment. Distribution of proteolytic, lipolytic, and amylolytic bacteria were decreased with the depth and the highest density was found in April and the lowest in January. Bacterial populations in sediments were closely correlated with such environmental factors as pH, redox potential, moisture content, organic matter contents, and inorganic nutrients such as nitrite-N and phosphate-P.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.928-934
• /
• 2011

The objective of this study was to characterize the lactate metabolism and lipolysis in Emmental cheese made of Korean raw milk throughout the ripening periods; 14 d at $10^{\circ}C$, 42 d at $23^{\circ}C$, and 30 d at $4^{\circ}C$. Emmental cheese was made using a commercial starter culture with propionic acid bacteria (PAB) and without PAB as a control on the pilot plant scale. Changes in the contents of five organic acids (citric, lactic, formic, acetic, and propionic acid) and individual free fatty acids (FFAs) were measured using HPLC/PDA and GC/FID. As a result of propionic fermentation by PAB, the concentration of acetic acid and propionic acid increased up to 1.5 and 6.1 g/kg, respectively and the most dramatic increased occurred when incubated in the hot room ($23^{\circ}C$). Lactic, citric, and formic acid contents were 2.6, 2.5 and 0.8 g/kg at the end of ripening, respectively. As a result of lipolysis, the amount of total FFAs was 6,628.2 mg/kg. Compared to the control, levels of individual FFAs from butyric (C6:0) to linoleic (C18:2) acids increased significantly (p<0.05) during the ripening period. Especially, 65.1% of total FFAs was released in the $23^{\circ}C$ room and the most abundant FFAs were palmitic (C16:0), stearic (C18:0) and oleic acid (C18:1). These results demonstrated that the lipolysis of Emmental cheese was strongly affected by bacterial lipase from PAB.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.326-332
• /
• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• Korean Journal of Agricultural Science
• /
• v.43 no.3
• /
• pp.387-393
• /
• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• Korean Journal of Organic Agriculture
• /
• v.25 no.1
• /
• pp.171-185
• /
• 2017

${\gamma}$-aminobutyric acid (GABA) is a non-proteinogenic amino acid biosynthesized through decarboxylation of L-glutamic acid by glutamic acid decarboxylase. GABA is believed to play a role in defense against stress in plants. In humans, it is known as one of the major inhibitory neurotransmitters in the central nervous system, exerting anti-hypertensive and anti-diabetic effects. In this report, we wanted to enhance the GABA production from the barley leaf and corn silk by culturing them with lactic acid bacteria (LAB). The barley leaf and corn silk were mixed with various weight combinations and were fermented with Lactobacillus plantarum in an incubator at $30^{\circ}C$ for 48 h. After extracting the fermented mixture with hot water, we evaluated the GABA production by thin layer chromatography and GABase assay. We found that the fermented mixture of the barley leaf and corn silk in a nine to one ratio contained a higher level of GABA than other ratios, meaning that the intermixture and fermentation technique was effective in increasing the GABA content. We also tested several biological activities of the fermented extracts and found that the extracts of the fermented mixture showed improved antioxidant activities than the non-fermented extracts and no indication of cytotoxicity. These results suggest that our approach on combining the barley leaf and corn silk and its fermentation with LAB could lead to the possibility of the development of functional foods with high levels of GABA content and improved biological activities.

• Journal of Applied Biological Chemistry
• /
• v.63 no.4
• /
• pp.429-437
• /
• 2020

This study aimed to investigate the change in physicochemical properties and lactic acid bacterial communities during kimchi fermentation at different temperatures (8, 15, and 25 ℃) using two molecular genetics approaches, multiplex polymerase chain reaction and 16S rRNA gene sequencing. The pH during fermentation at 8, 15, and 25 ℃ decreased from 6.17 on the initial fermentation day to 3.92, 3.79, and 3.48 after 54, 30, and 24 days of fermentation, respectively, while the acidity increased from 0.24% to 1.12, 1.35, and 1.54%, respectively. In particular, the levels of lactic acid increased from 3.74 g/L on the initial day (day 0) to 14.43, 20.60, and 27.69 g/L during the fermentation after 24, 18, and 12 days at 8, 15, and 25 ℃, respectively, after that the lactic acid concentrations decreased slowly. The predominance of lactic acid bacteria (LAB) in the fermented kimchi was dependent on fermentation stage and temperature: Lactobacillus sakei appeared during the initial stage and Leuconsotoc mesenteroides was observed during the optimum-ripening stage at 8, 15, and 25 ℃. Lac. sakei and Lactobacillus plantarum grew rapidly in kimchi produced at 8, 15, and 25 ℃. In addition, Weissella koreensis first appeared at days 12, 9, and 6 at 8, 15, and 25 ℃ of fermentation, respectively. This result suggests that LAB population dynamics are rather sensitive to environmental conditions, such as pH, acidity, salinity, temperature, and chemical factors including free sugar and organic acids.

• Environmental Engineering Research
• /
• v.17 no.2
• /
• pp.77-82
• /
• 2012

The spatial variation of organic matter sources in tidal flat sediment of the Nanakita River estuary, involving Gamo lagoon on the north-east coast of Honshu Island, Japan, was examined using carbon stable isotopes and fatty acid biomarkers. The spatial variation of total organic carbon (TOC) contents and ${\delta}^{13}C$ values were highly variable in between the stations, such as sandy flat (1.3 mg/g, -21.0‰), sand-muddy flat (2.6 mg/g, -21.9‰), and muddy flat (24.9 mg/g, -25.9‰), respectively. Particularly, at the muddy flat, high TOC content and low ${\delta}^{13}C$ value of the sediments indicated that the surface sediment was composed largely of terrestrial organic matter. Whereas, at the sandy flat and sand-muddy flat, the high ratios of diatom and bacteria biomarkers indicated the high contribution of abundant microorganism along with marine organic matter in sediment composition. From these results, it considered that the amount and origin of transported sedimentary organic matter indicated different characteristics in this study stations.

• Journal of Integrative Natural Science
• /
• v.4 no.1
• /
• pp.15-22
• /
• 2011

In this study, liquid with carbonized artemisia was developed for the first time that can be used as food additives and outside medicinal agents by burning artemisia species such as Artemisia dubia wall, Artemisia capillaris Thunb, Artemisia montana (Nakai) Pamp), Artemisia keiskeana Miq, Leonurus Japonicus Houtt. etc. In addition, edibility of recovered liquid with carbonized artemisia was verified by comparing the contents according to each ingredient with common refined pyroligneous liquid through the analysis of 9 kinds of organic acid by the species of artemisia, methanol and ethanol. Besides, the result of antimicrobial activities on six kinds of food spoilage and food poisoning bacteria observed by paper disc method for liquid with carbonized artemisia indicated that those two liquids showed strong antimicrobial. At the concentration of 1.5 mg/disc, clear zone for S. sonnei and S. aureus, L. monocytogenes was 13~16 mm, and they showed stronger antimicrobial activities than other strain.