• Journal of Microbiology and Biotechnology
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• v.6 no.1
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• pp.43-49
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• 1996

Modulation of the catabolic PEP-pathway of Anaerobiospirillum succiniciproducens was tried using some enzymatic inhibitors such as gases and chemicals in order to enhance succinic acid production. 10$\%$ CO increased the succinic acid/acetic acid (S/A) ratio but inhibited growth as well as production of succinic and acetic acid. Hydrogen gas also increased the S/A ratio and inhibited the synthesis of pyruvate: ferredoxin oxidoreductase when used in mixture with $CO_2$, Catabolic repression by acetic, lactic and formic acid was not recognized and other modulators such as glyoxylate, pyruvate derivatives, arsenic salt, phosphate and sulfate were shown not to be effective. Magesium carbonate was shown effective for repressing acetate production. Palmitic acid, myristic acid and phenylalanine did not affect acetate production but carprylic acid completely inhibited growth.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.350-351
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• 2000

We isolated cellulose-producing bacteria from persimmon vinegar(Korea traditional fermentation food). Some of these strains were selected for cellulose production in agitation culture. On the other hand, it was also found that strains suitable for static culture production were not necessarily suitable for agitation culture. Therefore we estimated the cellulose production of these isolates in static culture. To determine nutritional requirement for the production of bacterial cellulose, several nutrients as carbon source, nitrogen and mineral salt were tested.

• KSBB Journal
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• v.14 no.3
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• pp.365-370
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• 1999

To optimize the culture conditions for Beauveria bassiana 726, the effects of culture medium, pH, and temperature on mycelium and spore production were investigated. The optimum temperature and pH for the cultivation of B. bassiana 726 were 28 $^{\circ}C$ and 5.0, respectively. The optimized medium was composed of 1.0~2.0% total sugar from molasses, 0.5% corn steep liquor and 0.05% KH$_2$PO$_4$. In the cultivation of B. bassiana 726 with the optimum medium, the specific growth rate and substrate utilization were well-fitted with the proposed kinetic model in the shake flask and stirred tank reactor. When the fed-batch cultivation using carbon suorce, nitrogen source, and mineral salt as a feeding medium was compared with batch cultivation in stirred tank reactor, mycelium (12.7 g/L) and spore production (5.4$\times$$10^8/mL$) were enhanced up to 110% and 85%, respectively.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.149-161
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• 1987

The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.29-33
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• 2021

The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.33-41
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• 1976

These experiment were conducted to investigate the cultural condition of the lipase production by Rhizopus japonicus. The results obtained were as follows: 1. Soybean meal and ammonium sulfate were the most effective in the lipase production as organic and inorganic nitrogen sources, respectively. 2. The lipase production was strongly inhibited, when added as carbon sources xylose, glucose, fructose, galactose, maltose, soluble starch, and dextrin causing the lowering of pH of the medium during culture. Sucrose did not inhibit the lipase production, but not caused any effect when added. 3. $K_2HPO_4$ as phosphate salt and $MgSO_4{\cdot}7H_2O$ as magnesium salt were the most effective in the lipase production. 4. The addition of olive oil, soybean oil, and coconut oil respectively increased the enzyme production and especially 1% olive oil increased it by 50%. 5. The enzyme production increased slightly on the addition of yeast extract to $0.05{\sim}0.07%$. 6. The optimum composition of the medium for the lipase production by Rhizopus japonicus was in the composition of soybean meal 2%; $K_2HPO_4{\cdot}$ 0.5%; $(NH_4)_2SO_4$ 0.1%; $MgSO_4\;7H_2O$ 0.05%; yeast extract 0.05%; olive oil 1%. The maximum production of the lipase was attained by the incubation far 48hrs under the optimum incubation condition.

• Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.48-53
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• 2002

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than $8\%$ to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have $8\%$ salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

• Journal of Powder Materials
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• v.19 no.6
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• pp.393-397
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• 2012

$AgNO_3$ has the characteristic is controlling the inhibition or promotion of particle growth by adsorbing onto specific facets of platinum nanoparticles. Therefore, in this study, $AgNO_3$ was added to control the shape of platinum nanoparticles during the liquid phase reduction process. Consequently, platinum cubes were synthesized when $AgNO_3$ of 1.1 mol% (with respect to the Pt concentration) was added into the solution. Platinum octahedrons were synthesized when 32 mol% (with respect to the Pt concentration) was added into the solution. These results demonstrate that the metal salt $AgNO_3$, effectively controlled the relative growth rates of each facet of Pt nano particles.

• Membrane Journal
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• v.1 no.1
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• pp.5-12
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• 1991

Since the discovery of the Loeb-Sourirajan reverse osmosis membrane, thirty years have passed and many membrane technologies and new membranes for applications have been developed in the world. In the early stage of these developments Japan has not contributed much, but from the middle of 70ties Japan has started its own R&D projects starting from the desalination technology, and now various private industries and government ministries are actively engaging in R & D of membrane technologies in Japan. In Table 1 the chronological developments of important events of developments and projects relating membrane technologies inside and outside of Japan are introduced and their details will be explained. The first membrane technology applied in the Japanese industry was a electrodialysis(ED) process using ion-exchange membranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea-water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan Monopoly Corp.(at that time). To apply ED process for sea-water concentration it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. Three Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Bulletin of the Korean Chemical Society
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• v.34 no.12
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• pp.3602-3608
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• 2013

Saccharomyces cerevisiae, which is a common species of yeast, is by far the most extensively studied model of a eukaryote because although it is one of the simplest eukaryotes, its basic cellular processes resemble those of higher organisms. In addition, yeast is a commercially valuable organism for ethanol production. Since the yeast data can be extrapolated to the important aspects of higher organisms, many researchers have studied yeast metabolism under various conditions. In this report, we analyzed and compared metabolites of Saccharomyces cerevisiae under salt and pH stresses of various strengths by using two-dimensional NMR spectroscopy. A total of 31 metabolites were identified for most of the samples. The levels of many identified metabolites showed gradual or drastic increases or decreases depending on the severity of the stresses involved. The statistical analysis produced a holistic outline: pH stresses were clustered together, but salt stresses were spread out depending on the severity. This work could provide a link between the metabolite profiles and mRNA or protein profiles under representative and well studied stress conditions.