• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• YAKHAK HOEJI
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• v.40 no.6
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• pp.713-719
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• 1996

Identification of soil microorganism strain B-6. a producer of acyl CoA synthetase inhibitor, based on its morphological, physiological, biochemical and chemotaxonomical charact eristics was performed. The strain B-6 was identified as Bacillus subtilis. Ihe acyl CoA synthetase inhibitor produced by this strain was highly achieved in fermentation medium that contained glucose 1.0%, soluble starch 1.0%, NH$_4$Cl 0.3%, oatmeal 1.0%, pharmamedia 1.0%, basic magnesium carbonate 0.5%. pH 7.5 at 30$^{\circ}$C for 7 days. The optimal pH and temperature for growth were 9.0 and 30$^{\circ}$C, respectively. Butanol extract of culture filterate of strain B-6 in acyl CoA synthetase inhibitor production medium containing corn steep liquor exhibited high acyl CoA synthetase inhibitor activity and antimicrobial activity against C. albicans. But chloroform extract of culture filterate of strain B-6 in medium containing NH$_4$Cl, ($NH_4)_2SO_4$ or urea instead of corn steep liquor exhibited higher antimicrobial activity against C. albicans than that of butanol extract.

• Journal of environmental and Sanitary engineering
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• v.24 no.1
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• pp.40-46
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• 2009

The enzyme expressed from strain L-49 was 2.01 times higher than that of original strain. Strain L-49 can grow on culture plate with $50{\mu}g/mL$ ampicillin. The synthesis of $\alpha$-amylase was greatly suppressed when strain L-49 was grown on monosaccharide such as glucose and polysaccharide at the same time cell concentration was low. Amylase production was enhanced when the bacterium was grown on starch and dextrin. Among different nitrogen sources tried, yeast extract was found to be the best followed by panpeptone, peptone, meat extract, bean meal, and corn steep liquor. The average rate of enzyme production was enhanced for 3~4 times in fermentation time from 24h to 44h. The sugar uptake rate has also increased. Low oxygen supply rate enhanced the rate of strain propagation but depressed the enzyme production. Hence it is benefit to obtain high enzyme activity that agitation speed maintained not lower than 400r/min and aeration rate maintained greater than 1:1vvm.

• Journal of Microbiology and Biotechnology
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• v.9 no.3
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• pp.260-264
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• 1999

The combined activities of dextranase and amylase(DXAMase) from Lipomyces starkeyi KSM 22 produced from starch fermentation inhibited or prevented dental plaque formation. The activities were stable in commercial mouthwash products; DXAMase activity retained over 93％ of original activity after 6 months at 23℃. We examined the effects of enzyme inhibitors and active ingredients in mouthwash on DXAMase activity. The DXAMase was stable with 0.29％(w/v) EDTA, 20％ (v/v) ethanol, 0.05％ (w/v) fluoride, and 0.05％ (w/v) SDS. Among the active ingredients of mouthwash, sodium benzoate (up to 1 ％, w/v) had no inhibitory effect on either dextranase or amylase activity. In the case of cetylpyridinium chloride, the addition of 0.05％ (w/v) inhibited 6％ of dextranase activity and 13％ of amylase activity. Propylene glycol (up to 1％, w/v) showed no inhibitory effect on either enzyme activity. DXAMase (5 IU/㎖) in mouthwash could remove pre-formed films of glucan-bound S. mutans cells. The addition of 0.1 IU/㎖ DXAMase in mouthwash prevented the formation of insoluble-glucan. These in vitro properties of L. starkeyi KSM 22 DXAMase are desirable for its application as a dental plaque control agent.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.461-468
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• 2016

One of the important phytohormones produced by plant growth promoting bacteria is the auxin; indole-3-acetic acid (IAA), with L-tryptophan as the precursor. In this study, we focused on the investigation of optimal conditions for the production of IAA by Bacillus megaterium BM5. We investigated culturing conditions, such as incubation temperature, pH of the culture medium and incubation period, with varying media components such as inoculation volume, tryptophan concentration and carbon and nitrogen source. Besides, optimization study intended for high IAA production was carried out with fermentation parameters such as rpm and aeration. The initial yield of $42{\mu}g\;IAA\;ml^{-1}$ after 24 hr increased to $85{\mu}g\;ml^{-1}$ when 5% (v/v) of L-tryptophan was used in the culture broth. The maximum yield of $320{\mu}g\;IAA\;ml^{-1}$ was observed in trypticase soy broth (TSB) supplemented with starch and soybean meal as C and N sources with a C/N ratio of 3:1 (v/v) at $30^{\circ}C$, pH 8.0 for 48 hrs with 1.0 vvm and 250 rpm in 5 L working volume using 10 L scale fermenter. The bacterial auxin extracted from the culture broth was confirmed by thin layer chromatography and high-performance liquid chromatography and effect on plant growth was confirmed by root elongation test.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.733-738
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• 2007

An extracellular exoinulinase($2,1-\beta-D$ fructan fructanohydrolase, EC 3.2.1.7), which catalyzes the hydrolysis of inulin into fructose and glucose, was purified 23.5-fold by ethanol precipitation, followed by Sephadex G-100 gel permeation from a cell-free extract of Kluyveromyces marxianus YS-1. The partially purified enzyme exhibited considerable activity between pH 5 to 6, with an optimum pH of 5.5, while it remained stable(100%) for 3 h at the optimum temperature of $50^{\circ}C$. $Mn^{2+}\;and\;Ca^{2+}$ produced a 2A-fold and 1.2-fold enhancement in enzyme activity, whereas $Hg^{2+}\;and\;Ag^{2+}$ completely inhibited the inulinase. A preparation of the partially purified enzyme effectively hydrolyzed inulin, sucrose, and raffinose, yet no activity was found with starch, lactose, and maltose. The enzyme preparation was then successfully used to hydrolyze pure inulin and raw inulin from Asparagus racemosus for the preparation of a high-fructose syrup. In a batch system, the exoinulinase hydrolyzed 84.8% of the pure inulin and 86.7% of the raw Asparagus racemosus inulin, where fructose represented 43.6mg/ml and 41.3mg/ml, respectively.

• Membrane and Water Treatment
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• v.9 no.2
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• pp.105-113
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• 2018

Maillard reaction products like melanoidins present in industrial fermentation wastewaters are complex compounds with various functional properties. In this work, novel ultrafiltration (UF) mixed matrix membrane (MMM) composed of polysulfone (PSF) and nanocomposites was prepared through a phase inversion process for the recovery of melanoidins. Nanocomposites were prepared with acid functionalized multiwalled carbon nanotubes (MWCNTs) as the reinforcing filler for chitosan-thermoplastic starch blend. Higher nanocomposites content in the PSF matrix reduced the membrane permeability and melanoidins retention indicating tighter membrane with surface defects. The membrane surface defects could be sealed with dilute polyvinyl alcohol (PVA) solution. The best performing membrane (1% nanocomposites in 18% PSF membrane sealed with 0.25% PVA coating) resulted in uniform melanoidins retention of 98% and permeability of 3.6 L/m2 h bar over a period of 8h. This demonstrates a low fouling PSF membrane for high melanoidins recovery.

• Journal of Life Science
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• v.25 no.9
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• pp.1072-1079
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• 2015

The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.221-226
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• 1990

Fish flesh of Alaska pollack containing 5% of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen $(NH_2-N)$ content of fermented fish flesh (FFF) were 25-26 times higher than that of raw flesh and 6-15 times higher in extractable nitrogen (Ex-N) content . The strains which produce more ADP (Adenosine 5'-diphosphate) in FFF also showed much higher level of IMP (Inosine 5'-monophosphate) and GMP (Guanosine 5'-monophosphate) content than that of raw flesh. Amino acid composition were differ by strain but lysine was generally highest and arginine, glutamic acid, leucine and alanine in order In review of sensory evaluation , total content of nucleotides, $NH_2-N$, Ex-N and amino acid compositions, suitable strains for fish flesh fermentation were Aspergillus oryzae KFCC 11371, Asp. oryzae KFCC 32343, Penicillium roqueforti KFCC 11269 and Asp. quercinus.

• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.1-5
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• 2015

Lactic acid, the most widely occurring hydroxy-carboxylic acid, has traditionally been used as food, cosmetic, pharmaceutical, and chemical industries. Even though it has tremendous potential for large scale production and use in a wide variety of applications, high cost lactic acid materials are primarily problems. Lactic acid can be obtained on either by fermentation or chemical synthesis. In recent years, the fermentation approach has become more successful because of the increasing market demand for naturally produced lactic acid. Generally, lactic acid was produced from pure starch or from glucose. As an alternative, biomass which is the most abundant renewable resources on earth have been considered for conversion to readily utilizable hydrolysate. In this study, we conducted the fermentation method to produce L(+)-lactic acid production from pretreated hydrolysate was investigated by Lactobacillus rhamnosus ATCC 10863. The hydrolysate was obtained from pretreatment process of biomass using Ammonia percolation process (AP) followed by enzymatic hydrolysis. In order to effectively enhance lactic acid conversion and product yield, controlled medium, temperature, glucose concentration was conducted under pure glucose conditions. The optimum conditions of lactic acid production was investigated and compared with those of hydrolysate.