• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.946-950
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• 2014

Bacillus licheniformis was grown in minimal nutrient medium containing 1% (w/v) of distillers dried grain with soluble (DDGS), palm kernel meal (PKM), wheat bran (WB) or copra meal (CM), and the enzyme activity of endoglucanase, ${\beta}$-glucosidase, xylanase and reducing sugars was measured to investigate a possibility of using cost-effective agricultural residues in producing cellulolytic and hemicellulolytic enzymes. The CM gave the highest endoglucanase activity of 0.68 units/mL among added substrates at 48 h. CM yielded the highest titres of 0.58 units/ml of ${\beta}$-glucosidase, compared to 0.33, 0.23, and 0.16 units/mL by PKM, WB, and DDGS, respectively, at 72 h. Xylanase production was the highest (0.34 units/mL) when CM was added. The supernatant from fermentation of CM had the highest reducing sugars than other additional substrates at all intervals (0.10, 0.12, 0.10, and 0.11 mg/mL respectively). It is concluded that Bacillus licheniformis is capable of producing multiple cellulo- and hemicellololytic enzymes for bioethanol production using cost-effective agricultural residues, especially CM, as a sole nutrient source.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.342-346
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• 2001

The physiological changes in sorghum (Sorghum vulgare Pers.) leaves infected with Drechslera sorghicola were investigated through five recognizable stages of disease development. Water-soaked yellowish brown spots developed two days after inoculation, turned brown with yellow halo, enlarged and coalesced at later stages of disease development. Healthy and infected leaves were analyzed for different biochemical constituents. The chlorophyll contents were decreased significantly with the progress of infection. The levels of reducing and total sugars increased while non-reducing sugars decreased to a significant extent with the progress of disease. The concentration of total phenolics, orthodihydroxy phenols, free and glycosidic phenols showed significant changes due to infection, whereas basic and acid phenols showed little or no change with disease development. Levels of phenolic compounds increased four days after inoculation and decrease thereafter, but the concentration was higher at every stage of disease development relative to healthy tissues. Polyphenol oxidase and peroxidase enzyme activities increased to varying degrees at different stages of infection. Analysis of protein fractions showed a significant increase with the progress of disease.

• Microbiology and Biotechnology Letters
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• v.25 no.6
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• pp.552-559
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• 1997

Fe (III) impurities in clay could be microbially removed by inhabitant dissimilatory Fe (III) reducing microorganisms. Insoluble Fe (III) in clay particles was leached out as soluble reductive form, Fe (II). The microorganisms removed from 10 to 45% of the initial Fe (III) when each sugar was supplemented to be in ranges of 1 - 5 % (w/w; sugar/clay). The microorganisms reduced 2.1 - 12.8 mol of Fe (III) per 100 mol of carbon in sugars metabolized when sugars such as glucose, maltose, and sucrose were used as sole carbon source. Bacillus sp. IRB-W and Pseudomonas sp. IRB-Y were isolated from the enrichment culture of the clay. The isolates were considered to participate in metabolizing organic compounds to fermentative intermediates with relatively little Fe (III) reduction at initial Fe (III) reduction process. By the microbial treatment, the whiteness of the clay was increased form 63.20 to 79.64, whereas the redness was obviously decreased form 13.47 to 3.55. This treatment did not cause any unfavorable modifications in mineralogical compositions of the clay.

• Journal of Marine Bioscience and Biotechnology
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• v.10 no.1
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• pp.9-17
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• 2018

The aim of this study is to elucidate the biochemical properties of manno-oligosaccharides (MOS) hydrolyzed by extracellular enzyme of Bacillus N3. We strived to characterize the biochemical properties of MOS since N3 can effectively hydrolyzed natural polymannans such as galactomannan (GM) and konjac (glucomannan, KM), respectively. The hydrolysis of GM and KM was applied by the strain N3 in terms of reducing sugars and the highest production of reducing sugars was estimated to be about 750 mg/L and 370 mg/L respectively, which were quantified after 7 days of cultivation in the presence of both substrates. Hydrolysates derived from the hydrolysis of KM showed the significant antioxidant activity based on DPPH and ABTS radical scavenging activity with increasing of tyrosinase inhibitory activity. On the other hand, hydrolysates derived from the hydrolysis of GM showed only ABTS radical scavenging activity without showing significant changes on tyrosinase inhibitory activity. Our data suggest that those biological characteristics may be depend on the primary structure and the size of MOS, which may be useful as potent additives for diet foods.

• Mycobiology
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• v.32 no.4
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• pp.170-172
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• 2004

The efficiency of acid, enzyme and microbial pretreatment of rice bran was compared based on the content of cellulose, hemicellulose, reducing sugars and xylose in the substrate. An isolate of Aspergillus niger or a strain of Trichoderma viride(MTCC 800) was employed for microbial pretreatment of rice bran in solid state. Acid pretreatment resulted in the highest amount of reducing sugars followed by enzyme and microbial pretreatment. A. niger showed a higher rate of hydrolysis than T. viride. The rice bran hydrolysate obtained from the different methods was subsequently fermented to ethanol either by Zymomonas mobilis(NCIM 806) or by Pichia stipitis(NCIM 3497). P. stipitis fermentation resulted in higher ethanol(37% higher) and biomass production($76{\sim}83%$ higher) than those of Z. mobilis. Maximum ethanol production resulted at 12h in Zymomonas fermentation, while in Pichia fermentation, it was observed at 60h. Microbial pretreatment of rice bran by A. niger followed by fermentation employing P. stipitis was more efficient but slower than the other microbial pretreatment and fermentation.

• Journal of Microbiology and Biotechnology
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• v.32 no.1
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• pp.64-71
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• 2022

The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. L. mesenteroides CAL14 completely inhibited L. monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• Food Science and Preservation
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• v.24 no.6
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• pp.813-819
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• 2017

This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the $8^{th}$ day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.

• Journal of the Korean Wood Science and Technology
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• v.12 no.4
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• pp.19-30
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• 1984

This experiment was carried out to investigate the effects of autohydrolysis and extraction conditions on the separation of the chemical substances, the extractability of lignin by dioxane, and the yield of reducing sugars from cellulosic substrates by using a commercial cellulase derived from Trichoderma viride. Air-dried wood meals through 0.42mm (40 mesh) screen and retained on 0.25 mm (60 mesh) of Populus alba-glandulosa and Pinus koraiensis were autohydrolyzed with water at $180^{\circ}C$ for 30 and/or 60 minutes in a 6 liter stainless-steel digester with or without 2% 2-naphthol. The hydrothermally-treated wood meals were extracted the lignin with 100%, 90%, 75% and 50% dioxane solutions at $70^{\circ}C$ for 4 hours, respectively. The results obtained were as follows; 1) After autohydrolysis of Populus alba-glandulosa, the yield of wood meals decreased with lengthening the auto hydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. In case of Pinus koraiensis, the yield was not affected by 2%, 2-naphthol addition at the autohydrolysis in the digester. 2) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the yield of wood meals decreased with lengthening the autohydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. Extraction of 50% dioxane solution was the best solvent for the yield among the solutions of 100%, 90%. 75% and 50% dioxane. In case of Pinus koraiensis, the yield was not affected by 2% 2-naphthol addition and the solution of 90% dioxane was the poorest solvent for the yield. 3) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the Klason lignin content in cellulosic substrates for enzymatic hydrolysis decreased with lengthening the autohydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. Klason lignin content was the lowest after extraction by 90% or 75% dioxane solution. The content was also affected by interaction of the three factors-autohydrolysis time, 2% 2-naphthol addition and concentration of dioxane. In case of Pinus koraiensis, the Klason lignin content increased with 2% 2-naphthol addition but was not affected by the concentration of dioxane solution. 4) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the extractable Klason lignin content by extraction increased with lengthening the auto hydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. The extractable lignin content was the highest after extraction by 90% or 75% dioxane solution. In case of Pinus koraiensis, the extractable lignin content increased with 2% 2-naphthol addition. Extractions by 100%, 90% and 50% dioxane solutions were more effective for the extraction of Klason lignin than by 75% dioxane solution. 5) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the yield of reducing sugars increased with lengthening the autohydrolysis time from 30 minutes to 60 minutes but was not affected by 2% 2-naphthol addition and the concentration of dioxane. The yield of reducing sugars after enzymatic hydrolysis was slightly higher by extractions with 90%, 75% and 50% dioxane solutions than with 100% dioxane. In case of Pinus koraiensis, the yield of reducing sugars was not affected by 2% 2-naphthol addition but affected by the concentration of dioxane. The yield of reducing sugars was the highest in cellulosic substrates extracted by 100% dioxane solution.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.201-206
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• 1998

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10$^{\circ}C$ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control> GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant difference in crispiness, ans salty taste. Overall prefernce decreased GLRP-Kimchi>control>WHFP-Kimchi.