• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.525-533
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• 1992

To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at $35^{\circ}C$ for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at $30^{\circ}C$ for 2 hours. Steaming after fermentation made the smaller volume of bulk $45^{\circ}C$-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.305-311
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• 1993

Marine organisms were investigated to identify the marine actinomycetes that produced noble bioactive compounds. Microorganism counts range from $2.1{\times}10^3\;to\;1.2{\times}10\;CFU/g$ of marine organisms. Actinomycetes constituted 0.01 to $0.5\%$ of culturable microbial community. We identified the marine actinomycetes that produced novel bioactive compounds. During the course of screening for bioactives from the marine microorganisms, we found that the strain in sponge had antimicrobial activities. From the morphological, cultural and various physiological characteristics, this strain was identified for Actinomycetes No. 101. The optimal compositions of culture medium for Actinomycetes No. 101 were starch 30g/l as carbon source, casamino acid 10g/l as nitrogen source. The optimal pH of medium and fermentation temperature were $6.5{\sim}7.0$ and $30^{\circ}C$, respectively. Fermentation has been conducted in the marine broth at $30^{\circ}C$ for 72 hour. The yield of fermentation got about 3g as dry weight(per liter of broth). The distribution of antimicrobial activity of Actinomycetes No. 101 was screened by paper disc. The extract of cultured cell and broth inhibited the growth of Staphylococcus aureus and Bacillus subtilis, but the inhibition action was week against yeast and mold.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.700-703
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• 2001

The influence of process conditions on highly branched glucooligosaccharides production by mixed culture of Leuconostoc mesenteroides ATCC 13146 and Lipomyces starkeyi ATCC 74054 was studied. We divided the batch culture fermentations into two groups according to inoculation method. One-point inoculation was performed by coinoculation of L. mesenteroides and L. starkeyi at the ration of 10 to 1, and two-point inoculation by L. mesenteroides inoculation first and L. starkeyi inoculation after L. mesenteroides grew to the end of the log phase of growth. Two-point inoculation improved the yield of oligosaccharide by 1.5 to 20 fold more than one-point inoculation. In this process, the highest yield of oligosaccharides (48% of theoretical yield) and productivity (0.85 g/l/h) were obtained with starch as an initial substrate for L. starkeyi growth. The estimated composition of the end product consisted of 31.5% oligosaccharides, 17.6% dextran, and 46.5% mannitol.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.1
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• pp.96-114
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• 2000

Genetically selected beef cattle are fed high-energy diets in intensive production systems developed in industrial countries. This type of feeding can induce rumen dysfunctions that have to be corrected by farmers to optimise cost-effectiveness. The risk of rumen acidosis can be reduced by using slowly degradable starch, which partly escapes rumen fermentation and goes on to be digested in the small intestine. Additives are proposed to stabilise the rumen pH and restrict lactate accumulation, thus favouring the growth of cellulolytic bacteria and stimulating the digestion of the dietary plant cell wall fraction. This enhances the energy value of feeds when animals are fed maize silage for example. Supplementation of lipids to increase energy intake is known to influence the population of rumen protozoa and some associated rumen functions such as cellulolysis and proteolysis. The end products of rumen fermentation are also changed. Lipolysis and hydrogenation by rumen microbes alter the form of fatty acids supplied to animals. This effect is discussed in relation with the quality of lipids in beef and the implications for human health. Conditions for optimising the amount of amino acids from microbial proteins and dietary by-pass proteins flowing to the duodenum of ruminants, and their impact on beef production, are also examined.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1458-1468
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• 2002

There is increasing interest in exploiting natural products as feed additives to solve problems in animal nutrition and livestock production. Essential oils and saponins are two types of plant secondary compounds that hold promise as natural feed additives for ruminants. This paper describes recent advances in research into these additives. The research has generally concentrated on protein metabolism. Dietary essential oils caused rates of NH$_3$ production from amino acids in ruminal fluid taken from sheep and cattle receiving the oils to decrease, yet proteinase and peptidase activities were unchanged. Hyper-ammonia-producing (HAP) bacteria were the most sensitive of ruminal bacteria to essential oils in pure culture. Essential oils also slowed colonisation and digestion of some feedstuffs. Ruminobacter amylophilus may be a key organism in mediating these effects. Saponin-containing plants and their extracts appear to be useful as a means of suppressing the bacteriolytic activity of rumen ciliate protozoa and thereby enhancing total microbial protein flow from the rumen. The effects of some saponins seems to be transient, which may stem from the hydrolysis of saponins to their corresponding sapogenin aglycones, which are much less toxic to protozoa. Saponins also have selective antibacterial effects which may prove useful in, for example, controlling starch digestion. These studies illustrate that plant secondary compounds, of which essential oils and saponins comprise a small proportion, have great potential as 'natural' manipulators of rumen fermentation, to the potential benefit of the farmer and the environment.

• Journal of Microbiology and Biotechnology
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• v.5 no.5
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• pp.297-301
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• 1995

An anthracycline antibiotic, aclacinomycin A (aclarubicin), was produced from a mutant strain of Streptomyces lavendofoliae. The mutant strain which showed a 4-fold higher productivity of aclacinomycin A compared with the parent strain was also found to produce a significantly higher amount of aclacinomycin A than the reported production strain, Streptomyces galilaeus. The aclacinomycin A was produced up to 125 mg/l using potato starch and soybean meal as carbon and nitrogen sources, respectively, on a 3 liter scale fermentation in a 5 liter jar fermentor. The mutant strain also produced significant amount of aclacinomycins Band Y. Aclacinomycin A was isolated from the culture broth by solvent extractions and further purified by silica gel column chromatography. The yield of aclacinomycin A with over 99$%$ purity was found to be over 60$%$ starting from 3 liters of culture broth.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.404-407
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• 1996

The effects of carbon sources on vancomycin production were investigated using Nocardia orientalis CSVC 3300. Among carbon sources tested, glucose, maltose and fructose were effective for the production of vancomycin. Glucose was favored for growth, but decrease the production of vancomycin at the concentration above 7.5%. In comparison, maltose did not decrease the production of vancomycin up to the concentration of 20%. When the mixture of glucose and maltose was used in the ratio 1:3 to 1:4, the highest production of vancomycin was achieved. When glucose concentration was set at 3.0%, catabolite repression could not be observed up to total sugar concentration of 16.0%. Fermentation was carried out using commercial hydrolyzed starch composed of glucose, maltose, maltotriose and maltotetraose, The initial glucose concentration was set at 3.0% and subsequent oligosaccharide consumption was monitored by checking their supernatant with HPLC. During initial cultivation for 38 hour, glucose was the sole carbon source leading to rapid growth. After cell growth stopped, the maltose and glucose concentrations increased due to degradation of maltotriose and maltotetraose, but glucose level was maintained at around 3.0%. After 70 hour fermentation, maltose slowly converted to glucose, and vancomycin production continued during the period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.51-56
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• 1998

A bacteium, KP-6408, capable of hydrolyzing fibrin was isolated from Chungkook-jang, which was possibly identified as a strain of Bacillus sp. The effects of culture condition and medium composition on the enzyme production were investigated. Among nitrogen sources tested, yeast extract was the most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was 0.2%(w/v). For carbon sources, glucose was the best for the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 8.0 and temperature of 4$0^{\circ}C$. In Chungkook-jang fermentation, the enzyme was maximally produced when incubated at 35$^{\circ}C$ for 24 hrs using soybean as a solid medium. The addition of various rice starch to the soybean in Chungkook-jang fermentation lowered the enzyme production.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1758-1766
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• 2012

An extensive investigation was carried out to describe the kinetics of cell growth, substrate consumption, and product formation in the batch fermentation using starch as substrate. Evaluation of intrinsic kinetic parameters was carried out using a best-fit unstructured model. A nonlinear regression technique was applied for computational purpose. The Andrew's model showed a comparatively better $R^2$ value among all tested models. The values of specific growth rate (${\mu}_{max}$), saturation constant ($K_S$), inhibition constant ($K_I$), and $Y_{X/S}$ were found to be 0.109 $h^{-1}$, 11.1 g/l, 0.012 g/l, and 1.003, respectively. The Leudeking-Piret model was used to study the product formation kinetics and the process was found to be growth-associated. The growth-associated constant (${\alpha}$) for protease production was sensitive to substrate concentration. Its value was fairly constant up to a substrate concentration of 30.8 g/l, and then decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.