• Microbiology and Biotechnology Letters
• /
• v.29 no.2
• /
• pp.96-103
• /
• 2001

Phaffia rhodozyma is the most promising microbial source of astaxanthin production, though wild-type strains are needed to increase the astaxanthin content for commercial production. To increase astaxanthin content for commercial production, a mutant strain of P. rhodozyma was selected and culture conditions of the mutant selected were optimized. P. rhodozyma was treated with mutagenic agent such as NTG, acriflavine, and UV in serial order and carotenoids hyper-producing mutant strain was selected based on the capabilities of cell growth on the agar plate containing chemical inhibitors and carotenoids production. Among the mutants tested, a mutant WS-2 was finally selected. Mutant WS-2 produced 1.26mg carotenoids/g-dry cell weight and this value was about- 4-folds higher than that of wild-type. The optimum culture conditions were $24^{\circ}C$ of temperature, 1.5vvm of aeration and 300rpm of agitation. In the optimized condition, cell and carotenoids concentrations were 7.62g/l and 14.9mg/l, respectively.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2002.11a
• /
• pp.345.2-345
• /
• 2002

This paper focuses on the formulation and validation of an automatic strategy for the selection of the locations and directions of strain gauges to capture at best the modal response of a blade in a series of modes. These locations and directions are selected to render the strain measurements as robust as possible with respect to random mispositioning of the gauges and gauge failures. (omitted)

• The Plant Pathology Journal
• /
• v.16 no.4
• /
• pp.189-199
• /
• 2000

To search for the antifungal substances, various actino-mycete isolates were obtained from various soils of Korea using plate dilution method on the humic acid vitamin agar plates. In the screening procedures using a dual culture method, 32 actionomycete isolates were selected, which showed the inhibitory activity against mycelial growth of plant pathogenic fungi Altirnaria mali, Colletotrichum gloeosporides, Fusarium oxysporum f.sp. cucumerinum, Magnaporthe grisea, Phytophthora capsici, and Rhizoctonia solani. Bioassay of the crude extracts from culture filtrates and mycelial mets revealed that 12 antagonistic actionomycetes produced highly active antifungal substances. Actinomycete strain S5-55 which showed the substantial antifungal activity against the tested fungi was selected for production of the antifungal substances. Based on the cytochemical and morphological characteristics, strain S5-55 was identified as a Streptomyces species. The results of the numerical identification using the TAXON program confirmed that Streptomyces strain S5-55 was identical with Streptomyces humidus including in TAXON major cluster 19. The production of antifungal substance was most favorable when S. humidus strain S5-55 was cultivated for 10 dats on soluble starch broth supplemented with $K_2$HPO$_4$. The antifungal substances active against the plant pathogenic fungi P. capsici and M. grisea were partially purified using $\textrm{C}_{18}$ reversed-phase column chromatography.

• Mycobiology
• /
• v.42 no.4
• /
• pp.361-367
• /
• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.25 no.11
• /
• pp.1685-1696
• /
• 2001

A novel indentation theory is proposed by examining the data from the incremental plasticity theory based finite element analyses. First the optimal data acquisition location is selected, where the strain gradient is the least and the effect of friction is negligible. This data acquisition point increases the strain range by a factor of five. Numerical regressions of obtained data exhibit that strain hardening exponent and yield strain are the two main parameters which govern the subindenter deformation characteristics. The new indentation theory successfully provides the stress-strain curve with an average error less than 5%.

• Proceedings of the KSME Conference
• /
• 2000.11a
• /
• pp.185-192
• /
• 2000

A novel indentation theory is proposed by examining the data from the incremental plasticity theory based finite element analyses. First the optimal data acquisition location is selected, where the strain gradient is the least and the effect of friction is negligible. This data acquisition point increases the strain range by a factor of five. Numerical regressions of obtained data exhibit that strain hardening exponent and yield strain are the two main parameters which govern the subindenter deformation characteristics. The new indentation theory successfully provides the stress-strain curve with an average error less than 3%.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.743-750
• /
• 2012

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

• Journal of Animal Science and Technology
• /
• v.54 no.6
• /
• pp.435-442
• /
• 2012

This study was conducted to isolate and identify the lactic acid bacteria (LAB) from spent mushroom substrates (SMS) for the effective anaerobic fermentation to utilize SMS as an animal feed and to determine the optimal medium conditions for their growth. At first, a total of 23 strains were isolated from the ensiled SMS based on the LAB counts and pH tested. Then, a total of 16 strains which rapidly produce lactate and decreased the pH, were selected for a screening test. The optical density (OD), pH, and yellow clear zone were tested for the selected 16 strains. Among the strains, KU5 strain had wider yellow clear zone and lower pH and KU13 strain had higher OD at 24 hr of incubation and wider yellow clear zone compared to other strains and control strain (Lactobacillus plantarum KCCM 12116). Accordingly, KU5 and KU13 strains were finally selected. The KU5 and KU13 were identified as Lactobacillus plantarum by the 16S rRNA sequencing. The KU5 strain was named as Lactobacillus plantarum KU5, and the KU13 strain was named as Lactobacillus plantarum KU13. Lactobacillus plantarum KU5 and Lactobacillus plantarum KU13 were registered at the National Center for Biotechnology Information (NCBI). Access number of Lactobacillus plantarum KU5 was HQ542227 and that of Lactobacillus plantarum KU13 was HQ542228. The optimal medium conditions for growth of KU5 and KU13 were soybean meal 2% and formulated feed 2%, respectively.

• The Korean Journal of Pesticide Science
• /
• v.13 no.4
• /
• pp.262-266
• /
• 2009

Plant growth-promoting rhizobacteria (PGPR) are beneficial native soil bacteria that colonize plant roots and result in increased plant growth. The objective of this study was to determine the plant growth promotion in canola plants by selected PGPR strain 13-1 under low temperature condition. The seed treatment of strain 13-1 was enhanced plant height and root elongation on canola plant at low temperature condition. This result determined that a selected strain of PGPR can enhance plant growth and root propagation under extremely low temperature conditions. Thus, this PGPR strain extends their role on plant growth promotion on canola until low temperature condition for practical applications.

• Korean Journal of Microbiology
• /
• v.9 no.2
• /
• pp.55-60
• /
• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.