• 유기물자원화
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• 제10권3호
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• pp.126-131
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• 2002

남은 음식물을 기질로 생균사료를 생산하기위하여 고온성 세균에 의한 호기적 액체 발효가 시도되었다. 토양이나 남은 음식물들로부터 11종의 고온성 세균이 $55^{\circ}C$에서의 진탕배양에 의해 분리되었다. 이들 분리균 들의 기질분해능을 평가하기위해 배양액 중에서의 ${\alpha}-amylase$ 와 protease효소역가를 측정 비교하였다. 이 결과 6종의 세균이 선택되었고 남은 음식물 기질 적응력을 높이기 위해 반복 배양을 실시하였다. 발효말기에서의 생균농도는 대부분 $3{\sim}7{\times}10^9/ml$에 이르렀다. 이들 중 B3, B6가 가장 높은 효소역가를 나타냈다. B3, B6, 그리고 분양받은 균주인 Bacillus Stearothermophillus를 2L-jar fermenter를 이용해 혼합발효시킨 결과발효개시 8시간 내에 생균수가 $1.4{\times}10^{10}/ml$에 이르렀다.

• Journal of Animal Science and Technology
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• 제47권2호
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• pp.221-232
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• 2005

This study was carried out to investigate the effect of replacing fish meal or soybean meal with feather meal or bromelain treated feather meal in broiler diets on the performances and nutrient utilization. Two hundred and twenty-five broilers were randomly allotted to five dietary treatrnents((1) control, basal diet; (2) PFM 50, 50 % of the fish meal replaced with bromelain treated feather meal; (3) PFM 100, 100% of the fish meal replaced with bromelain treated feather meal; (4) PSM 20, 20 % of the soybean meal replaced with bromelain treated feather meal; and (5) PSM 40, 40% of the soybean meal replaced with bromelain treated feather meal) in a 5-week feeding trial. In the overall period, body weight gain of the PFM 50(1,807 g), PSM 20(1,816 g) and PSM 40(1,823 g) were the highest and that of the PFM 100 was 1,744 g. The body weight gain of the control(1,698 g) was the lowest(p < 0.05) among treatments. Feed conversion was significantly(p< 0.05) improved when bromelain treated feather meal replaced 20% of the fish meal in the basal diet. Digestibilities of dry matter, ether extract, organic matter and phosphorus were not different among the treatments. Digestibility of crude protein of PFM 50(65.87 %), PSM 20(67.18 %) and PSM 40(67.56%) were the highest, and that of the control(54.49%) was the lowest(p < 0.05) among treatments. Arrunonia and hydrogen sulfide gases from the feces were significantly(p < 0.05) decreased in chicks fed the PFM 50, PSM 20 and GFM 40 diets, when observed after 3 weeks of feeding trials. Feed costs of the control and PFM 50 were 604 and 629 won, respectively but that of PSM 50 was 820 won. Therefore, replacement of fish meal with bromelain treated feather meal in the diets for chicks could be useful for economic production.

• The Plant Pathology Journal
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• 제31권2호
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• pp.165-175
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• 2015

Anthracnose is a fungal disease caused by Colletotrichum species that is detrimental to numerous plant species. Anthracnose control with fungicides has both human health and environmental safety implications. Despite increasing public concerns, fungicide use will continue in the absence of viable alternatives. There have been relatively less efforts to search antagonistic bacteria from mudflats harboring microbial diversity. A total of 420 bacterial strains were isolated from mudflats near the western sea of South Korea. Five bacterial strains, LB01, LB14, HM03, HM17, and LB15, were characterized as having antifungal properties in the presence of C. acutatum and C. gloeosporioides. The three Bacillus atrophaeus strains, LB14, HM03, and HM17, produced large quantities of chitinase and protease enzymes, whereas the B. amyloliquefaciens strain LB01 produced protease and cellulase enzymes. Two important antagonistic traits, siderophore production and solubilization of insoluble phosphate, were observed in the three B. atrophaeus strains. Analyses of disease suppression revealed that LB14 was most effective for suppressing the incidence of anthracnose symptoms on pepper fruits. LB14 produced antagonistic compounds and suppressed conidial germination of C. acutatum and C. gloeosporioides. The results from the present study will provide a basis for developing a reliable alternative to fungicides for anthracnose control.

• 한국축산식품학회지
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• 제28권5호
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

• 약학회지
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• 제37권2호
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• pp.129-135
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• 1993

Serratia sp. Y-4 was isolated from soil. Many characteristics of the strain and optimum cultivation condition for protease production were investigated.,The protease from Serratia sp. Y-4 was purified and studied for the properties of the enzyme. The isolated strain was identified to the genus Serratia. The strain was cultivated in 1%-casein, 0.5%-Na$_{3}$PO$_{4}$.7H$_{2}$O, 0.1%-NaCl, 0.05%-KCI, 0.02%-MgSO$_{4}$.7H$_{2}$O, 0.02%-CaCl$_{2}$.2H$_{2}$O, 0.02%-ZnSO$_{4}$.7H$_{2}$O, 0.02%-MnCl$_{2}$.4H$_{2}$O and 0.5%-soy bean oil at pH 7.0 for 35 hrs. The enzyme was purified about 5.89 fold from the culture broth with 31.1% recovery and 19,613 u/mg through ultrafiltration, ammonium sulfate, DEAE-sephacel and Superose-12 chromatography. The purified enzyme was identified as one band by isoelectric focusing, SDS- and native-PAGE. It has maxium activity at $37^{\circ}C$ and pH 9.0. Molecular weight of it is approx. 50 kD and pl is about 6.70. Its Km value for casein was 20 mg/ml. 5 mM-EDTA, 5mM-SDS, Ag$^{+1}$, Cu$^{+2}$, Hg$^{+2}$ and Pb$^{+2}$ inhibited the enzyme.

• 동아시아식생활학회지
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• 제14권4호
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• pp.363-369
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• 2004

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1068-1076
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• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Journal of Applied Biological Chemistry
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• 제63권4호
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• pp.291-295
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• 2020

참기름 제조의 부산물인 참깨박의 활용도를 높이기 위하여 효소 처리에 의한 참깨박 불용성 단백질의 추출 조건을 조사하였다. 단백질 분해효소인 Alcalase, Flavourzyme, Neutrase, Protamex의 처리 결과를 대조구와 비교한 결과 Protamex가 고형분과 단백질 함량 증가에 효과적이었다. Protamex의 반응 조건(50 ℃, pH 6.0)에서 효소의 사용량은 탈지 참깨박의 1%, 효소반응시간은 3시간이 적당하였다. 효소 처리 효율을 향상시키기 위하여 참깨박을 열처리하면, 열처리 온도가 증가할수록 추출되는 단백질 함량은 증가하였으며 110이상에서는 미미하게 증가하였다. 세포벽 분해효소(Tunicase)와 단백질 분해효소의 병용처리가 단백질 가용화에 미치는 효과를 조사한 결과, 단백질 분해효소를 처리한 다음에 세포벽 분해효소를 처리하는 것이 가장 효과적이었다. 열처리(110 ℃, 10분) 후 Protamex와 Tunicase를 순차적인 처리로 단백질 함량이 열처리와 효소처리하지 않은 대조구의 약 3.6배(9.85→35.58 mg/mL), 열처리만 실시한 대조구의 약 2.2배(15.83→35.58 mg/mL) 증가하였다.

• Animal Bioscience
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• 제37권7호
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• pp.1255-1262
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• 2024

Objective: The present study evaluated the effect of flaxseed meal degraded by a protease, Lactobacillus plantarum, or both on the growth performance, nutrient digestibility, and health status of broilers. Methods: There were four diets containing flaxseed meals in its non-degraded form (control, CON), degraded with 3,000 U/kg of protease (enzymatic, ELM), 1.0×10⁹ CFU/kg of Lactobacillus plantarum (fermented, FLM), or both (dual-degraded, DLM). Each form of flaxseed meals was added at 15% of diet. A total of 480 yellow-feathered broilers at 22 d of age were distributed into 4 groups with 6 replicates of 20 chickens each. The feeding trial lasted for 42 d. Growth performance, apparent fecal digestibility (dry matter, energy, crude protein, and ash), and serum immunoglobins and antioxidases were determined at 42 and 63 d of age. Results: Results showed that ELM, FLM, and DLM increased (p<0.001) the contents of peptides and decreased (p<0.001) cyanogenic glycosides, compared to CON. The diets with degraded flaxseed meals increased (p<0.05) feed intake and body weight gain throughout the feeding trial, and the digestibility of energy, crude protein, and ash at the end of feeding trial. Furthermore, all degraded groups enhanced (p<0.05) broiler health status by increasing serum immunoglobulins A and G. Additinally, DLM showed more pronounced effects (p<0.05) on these parameters than ELM or FLM. Conclusion: Flaxseed meals degraded by enzymolysis, fermentation, or both had improved nutrition and application in broilers.

• 한국발생생물학회지:발생과생식
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• 제28권2호
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• pp.47-54
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• 2024

In eukaryotes, RNA splicing, an essential biological process, is crucial for precise gene expression. Inaccurate RNA splicing can cause aberrant mRNA production, disrupting protein synthesis. To regulate splicing efficiency, some splicing factors are reported to undergo Ubiquitin-like Modifier (SUMO)ylation. Our data indicate that in Saccharomyces cerevisiae, the SUMO protease, Ulp2, is involved in splicing. In the ulp2Δ mutant, some ribosomal protein (RP) transcripts exhibited a significant increase in the levels of intron-containing pre-mRNA because of improper splicing. Moreover, we confirmed Ulp2 protein binding to the intronic regions of RP genes. These findings highlight a critical Ulp2 role in RP transcript splicing.