• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.479-484
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• 2008

There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.664-671
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• 2006

Modeling the growth kinetics of lactic acid bacteria (LAB), one of the most valuable microbial groups in the food industry, has been actively pursued in order to understand, control, and optimize the relevant fermentation processes. Most modeling approaches have focused on the development of single population models. Primary single population models provide fundamental kinetic information on the proliferation of a primary LAB species, the effects of biological factors on cell inhibition, and the metabolic reactions associated with cell growth. Secondary single population models can evaluate the dependence of primary model parameters, such as the maximum specific growth rate of LAB, on the initial external environmental conditions. This review elucidates some of the most important single population models that are conveniently applicable to the LAB fermentation analyses. Also, a well-defined mixed population model is presented as a valuable tool for assessing potential microbial interactions during fermentation with multiple LAB species.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.256-261
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• 2006

Soybeans were fermented with Monascus sp. to select strain with highest mevinolin production through solidstate fermentation. Monascus pilosus IFO 480 showed highest yield of 2.2 mg mevinolin per g dry weight without citrinin, toxic fungal secondary metabolite, as byproduct. Nutrient broth used for soybean fermentation with Monascus sp. was composed of 3.4 rice powder, 1.1 peptone, 2.6 glycine, 12.9 glucose, initial pH 6.0 (%, w/v). Mevinolin was present in fermentation substrate largely as hydroxy carboxylate form (open lactone, 91.8-96.8%), which is used as hypocholesterolemic agent. Production of mevinolin continued up to 50 days fermentation time at $30^{\circ}C$.

• Proceedings of the Botanical Society of Korea Conference
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• 1995.06a
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• pp.40-56
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• 1995

During the past two decades, China has seen her great progress in plant biotechnology. Since the Chinese market of herb medicine is huge, while the plant resources are shrinking, particular emphasis has been placed in plant tissue and cell cultures of medicinal plants, this includes fast propagation, protoplast isolation and regeneration, cell suspension cultures and large scale fermentation. To optimize culture conditions for producing secondary compounds in vitro, various media, additives and elicitors have been tested. Successful examples of large scale culture for the secondary metabolite biosynthesis are quite limited : Lithospermum ery throrhizon and Arnebia euchroma for shikonin derivatives, Panax ginseng, P. notoginseng, P. quinquefolium for saponins, and a few other medicinal plants. Recent development of genetic transformation systems of plant cells offered a new approach to in vitro production of secondary compounds. Hairy root induction and cultures, by using Ri-plasmid, have been reported from a number of medicinal plant species, such as Artemisia annua that produces little artemisinin in normal cultured cells, and from Glycyrrhiza uralensis. In the coming five years, Chinese scientists will continue their work on large scale cell cultures of a few of selected plant species, including Taxus spp. and A. annua, for the production of secondary metabolites with medicinal interests, one or two groups of scientists will be engaged in molecular cloning of the key enzymes in plant secondary metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.109-116
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• 1992

Kimchi is a very popular traditional fermented vegetable in Korea, however, contaminations of $NO_3$, $NO_2$ and nitrosamines in Kimchi were suspected. In this review, ingredients used in manufacturing Kimchi, kinds of Kimchi, microorganisms involved the fermentation and nutritional values of Kimchi are introduced. The quantitated levels of $NO_3$, $NO_2$ and secondary amines in the ingredients of Kimchi, and the changes of the contents of $NO_3$, $NO_2$ and nitrosamines during Kimchi fermentation were shown. The level of $NO_3$ during Kimchi fermentation reduced greatly, and the content of $NO_2$ was also trace amounts. NDMA is a major nitrosamine found in Kimchi, but the levels were trace or not detected.

• Molecules and Cells
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• v.44 no.2
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• pp.68-78
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• 2021

Secondary metabolites enable plants to protect themselves from herbivorous insects. Among these, cucurbitacin B (cuc-B) is a bitter-tasting compound with promising pharmacological potential. Dietary exposure to cuc-B lowered the hemolymph glucose levels of Drosophila melanogaster fed with a high carbohydrate diet, which is homologous to high blood glucose in humans, and its effect was comparable to that of metformin, a well-known glucose-lowering drug. Furthermore, cuc-B reduced tissue sugar levels and glycogen levels, as well as triacylglycerol levels. Our results thus highlight the potential applicability of this compound to treat chronic metabolic diseases such as diabetes and obesity. Additionally, we analyzed sleep quality and taste-associative memory enhancement after cuc-B and metformin treatment. Both supplements increased nighttime bout length and metformin increased memory consolidation. Therefore, discarded shell of Cucurbitaceae could be processed into health supplements.

• Korean Journal of Environmental Agriculture
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• v.19 no.2
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• pp.171-176
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• 2000

A wastewater treatment pond system was developed for treatment and recycling of dairy cattle excreta of $5\;m^1$ per day. The wastes were diluted by the water used for clearing stalls. The system was composed of three ponds in series. A submerged gas collector for the recovery of methane was installed at the bottom of secondary pond with water depth of 2.4m. This paper deals mainly with performance of methane fermentation of secondary pond which is faclutative one. The average $BOD_5$, SS, TN, and TP concentrations of influent into secondary pond were 49.1, 53.4, 48.6, and 5.3 mg/l, and those of effluent from it were 27.9, 45.7, 30.8, 3.2 mg/l respectively. Methane fermentation of 2.4-meter-deep secondary pond bottom was well established at $16^{\circ}C$ and gas garnered from the collector at that temperature was 80% methane. Literature on methane fermentation of wastewater treatment ponds shows that methane bacteria grow well around $24^{\circ}C$, the rate of daily accumulation and decomposition of sludge is approximately equal at $19^{\circ}C$, and activities of methanogenic bacteria are ceased below $14^{\circ}C$. The good methane fermentation of the pond bottom around $16^{\circ}C$, about $3^{\circ}C$ lower than $19^{\circ}C$, results from temperature stability, anaerobic condition, and neutral pH of the bottom sludge layer. It is recommended that the depth of pond water could be 2.4m. Gas from the collector during active methane fermentation was almost 83% methane, less than 17% nitrogen. Carbon dioxide was less than 1% of the gas, which indicates that carbon dioxide produced in bottom sludges was dissolved in the overlaying water column. Thus a purified methane can be collected and used as energy source. Sludge accumulation on the pond bottom for a nine month period was 1.3cm and annual sludge depth can be estimated to be 1.7cm. Design of additional pond depth of 0.3m can lead to 15 - 20 year sludge removal.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.309-315
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• 2000

To isolate yeast strains producing high concentration of ethanol, 125 strains were subjected to screening. Initially 14 strains able to grow in a medium containing 15%(v/v) ethanol, 7 strains capable of growing in a medium containing 50%(v/v) glucose, 23 strains having relatively fast fermentation rates, 13 strains able to grow at $42^{\circ}C$ were selected. After secondary screening, 11 strains having relatively high ini-tial fermentation rate and producing high concentration of ethanol were selected. After tertiary screening 5 strains producing high concentration of ethanol were selected. These 5 strains were again for their ethanol produc-tion, residual sugar, and viability using fermentation medium containing 25% glucose. The strain producing the highest concentration of ethanol was 20-1 strain which produced 10.56%(v/v) ethanol in 4 days, and the highest viable strain was 11-1 which produced 10.35%(v/v) ethanol(13.1%. v/v) with the viability of 30.44% after 5 days of fermentation. Both of the 20-1 and 11-1 strains were identified as Saccharomyces cerevisiae.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.244-249
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• 1982

In order to reduce malic acid in low-alcohol content appel wine $(6{\sim}9%)$ malate-decomposing yeast, Schzosaccharomyces japonicus var. japonicus St-3 was used. Fallen apples before the harvesting season were collected and extraction was made. The apple extract was fortified with sucrose to make final sugar concentration of 18% in case of 9% base wine. High acid content in the primarily fermented apple wine could be reduced by following with malo-alcoholic fermentation using Schizosaccharomyces japonicus var. japonicus St-3 in second half of alcoholic fermentation using Saccharomyces sp. R-11. Secondary fermentation was proceeded at low temperature $(7{\sim}8^{\circ}C)$ for 130 days using Saccharomyces sp. R-11. Prior to the secondary fermentation, two percent of sugar was added to the base wine in order to produce carbon dioxide gas. And each five percent of specially prepared malt extract and hop extract were added to the base wine in order to increase foam stability. Better shelf-life was observed by keeping high carbon dioxide pressure$(2.3{\sim}2.5kg/cm^2)$ in the bottle. It was assured that the better low-alcohol content apple wine could be brewed by the method which we used above.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.341-348
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• 2000

Selection of high producer strain, optimization of production medium and cultivation in bioreactor system were carried out in order to produce an antifungal substance, PAFS in large amounts which sources and 41 kinds of nitrogen sources, a synthetic medium consisting of fructose(70 g/1) and ammonium sulfate (10g/l) and a complex medium including galactose(30g/l), fructose(20g/l) and cottonseed flour(35g/l) were determined as opti-mized media for PAFS production. In bioreactor studies examining physiological characteristics of the pro- ducer microorganism with the complex medium, typical pattern of diauxic growth was observed as demonstrated by the result that fructose was not used before almost exhaustion on readily utilizable carbon source, galactose. When galactose was supplemented additionally during the fermentation period. PAFS pro-ductivity did no increases any more, indicating that large portion of the added galactose was used for cell growth instead of biosynthesis of the secondary metabolite. It was deduced that PAFS production could be enhananced by employing fed-batch operation in order to overcome the apparent phenomenon of catabolite repression and /or inhibition.