• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.7 no.4
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• pp.257-267
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• 1978

Hermetically sealed refrigeration comperessor use for household refrigerotor, room air conditioner, require effective performance, stable condifion. From now, I'm going to tell you about characteristics of motors, starters and protecting device for compressors.

• Journal of Microbiology and Biotechnology
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• v.17 no.11
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• pp.1758-1764
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• 2007

Synthesis of oligosaccharides during milk fermentation was attempted by inoculating Leuconostoc citreum with Lactobacillus casei, Lb. delbrueckii subsp. bulgaricus, and Streptococcus thermophilus as starters. Dextransucrase of Ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. When 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/v) after 1-2 days of fermentation at 15 or $25^{\circ}C$. Alternatively, when sucrose and maltose (2% each, w/v) were added, panose (about 1 %, w/v) and other isomaltooligosaccharides were made in a day at $15-35^{\circ}C$. Growth patterns of lactobacilli and streptococci starters were not affected by the coculture of leuconostoc starter, but the rate of acid synthesis was slightly slowed at every temperature. Addition of sugars in milk did not give any adverse effect on the lactate fermentation. Accordingly, the use of leuconostoc starter and addition of sugars in milk allowed the production of oligosaccharides-containing fermented milk, and application of this method will facilitate the extensive development of synbiotic lactate foods.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.743-750
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• 2010

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

• Environmental Engineering Research
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• v.23 no.3
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• pp.258-264
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• 2018

The objectives of this research were to 1) isolate and identify thermophilic bacteria for food waste treatment; 2) investigate the capability of food waste treatment using Bacillus species; and 3) develop air-dried Bacillus starters for food waste treatment. Five Bacillus species were isolated from food wastes and identified as Bacillus licheniformis (B. licheniformis) G1, Bacillus circulans C2, Bacillus subtilis (B. subtilis) E1, Bacillus vanillea F1, and Bacillus atrophaeus G2 based on 16S rDNA sequencing. Each identified Bacillus and the mixture of Bacillus species were cultivated in the standard food waste at $45^{\circ}C$ for 8 d. Changes in cell count, solid contents, and pH of the food waste were monitored during cultivation. Air-dried Bacillus cell powders were prepared using wheat flour and lactomil as excipients, and the cell count and survival rate were determined. The cell count of B. licheniformis G1 exhibited the highest number among the tested Bacillus (${\sim}10^8CFU/mL$). The greatest reduction in solid contents of food waste was achieved by B. subtilis E1 (22.6%). The mixture of B. licheniformis G1 and B. subtilis E1 exhibited a synergistic effect on the reduction of solid contents. Lactomil was determined as better excipient than wheat flour based on the greatest survival rate of 95%.

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.109-116
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• 2016

A test meju (meju 1) was prepared by inoculating two strains of Bacillus amyloliquefaciens (EMD17, MJ1-4), Pichia farinosa SY80, and Rhizopus oryzae into cooked soybeans. A control (meju 2) was prepared by inoculating Bacillus subtilis KACC16450 and Aspergillus oryzae. Another control (meju 3) was prepared using rice straw as the source of microorganisms. Three different mejus were fermented for 56 days outdoors. Meju 1 and meju 2 showed higher pH values than meju 3, whereas meju 3 showed higher titratable acidity than meju 1 and meju 2. Meju 1 showed the highest fibrinolytic activity. Bacillus cereus was not detected in any mejus, but various microorganisms were detected in meju 2 and 3. Histamine was detected in meju 2 and tyramine in meju 3 at lower concentration, which were not detected in meju 1. It was concluded that microbially safe, fermented soybean products could be produced from meju fermented with starters such as B. amyloliquefaciens EMD17 and B. amyloliquefaciens MJ1-4.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.357-363
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• 2011

This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15% adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (${\alpha}$-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.671-675
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• 2008

Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like ${\beta}$-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase, ${\beta}$-glucuronidase, ${\beta}$-glucosidase, 7${\alpha}$-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.

• Food Science and Preservation
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• v.6 no.4
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• pp.448-455
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• 1999

The starters, 0.3% of Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus fermentum, were added in radish juice to process the radish juice by single and mixed cultures. The radish Juice was fermented for 7 days at 25$^{\circ}C$, 20 days at 15$^{\circ}C$, and 36 days at 5$^{\circ}C$. When fermented at 25$^{\circ}C$, the number of lactic acid bacteria in the juice made with mixed culture was higher than that of the single culture. But, juice fermented at low temperatures (15∼5$^{\circ}C$), the addition of starters was not effective, although there were some differences by inoculation strains. Although there was a little differences by inoculation strains, the content of nonvolatile organic acid and L-ascorbic acid were found more in the juice inoculated with lactic acid bacteria than the juice not inoculated. When the single and mixed cultures at the optimal maturity were tested, the significant difference was found at 5% level except the yeasty and moldy smell and the unripe taste. According to the preference test, the mixed-cultured radish juice incubated at 25$^{\circ}C$with Lactobacillus brevis and Leuconostoc mesenteroides were evaluated superior to commercial Dongchimi. As a result, taste and quality of radish juice was improved by addition of starters.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.343-349
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• 2019

Gul jeotgals (GJs) were prepared using solar salt aged for 3 years. One sample was fermented using starters, such as Bacillus subtilis JS2 and Tetragenococcus halophilus BS2-36 (each $10^6CFU/g$), and another sample was fermented without starters for 49 days at $10^{\circ}C$. Initial counts of bacilli and lactic acid bacteria (LAB) in non-starter GJ were found to be $3.20{\times}10^2$ and $7.67{\times}10^1CFU/g$ on day 0, and increased to $1.37{\times}10^3$ and $1.64{\times}10^6CFU/g$ on day 49. Those of starter GJ were found to be $2.10{\times}10^5$ and $3.30{\times}10^7CFU/g$ on day 49, indicating the growth of starters. The pH values of GJ were $5.93{\pm}0.01$ (non-starter) and $5.92{\pm}0.01$ (starter) on day 0 and decreased to $5.78{\pm}0.01$ (non-starter) and $5.75{\pm}0.01$ (starter) on day 49. Amino-type nitrogen (ANN) production increased continuously during fermentation, and $407.19{\pm}15.85$ (non-starter) and $398.04{\pm}13.73$ (starter) mg% on day 49. Clone libraries of 16S rRNA genes were constructed from total DNA extracted from non-starter GJ on days 7, 21, and 42. Nucleotide sequences of Escherichia coli transformants harboring recombinant pGEM-T easy plasmid containing 16S rRNA gene inserts from different bacterial species were analyzed using BLAST. Uncultured bacterium was the most dominant group and Gram - bacteria such as Acidovorax sp., Afipia sp., and Variovorax sp. were the second dominant group. Bacillus amyloliquefaciens (day 7), Bacillus velezensis (day 21 and 42), and Bacillus subtilis (day 42) were observed, but no lactic acid bacteria were detected. Acidovorax and Variovorax species might play some role in GJ fermentation. Further studies on these bacteria are necessary.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.5
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• pp.728-734
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• 1999

Thirty new born crossbred (Bos taurus${\times}$Bos indicus) calves, divided randomly in a $3{\times}2$ factorial design, were fed calf starters containing one of three protein sources i.e., groundnut cake (GN), cottonseed meal (CS) and meat and bone meal (MB) along with either raw (M) or gelatinized maize (MG) for 90d. Milk was fed upto 56d of age. Green oats and respective calf starters were offered from 14d of age onwards ad lib. Clinical profile of serum suggested significantly (p<0.05) higher albumin and lower alanine aminotransferase activity due to CS feeding. Alklaine phosphatase activity varied significantly (p<0.05) among dietary treatments showing interaction between protein and starch sources. Inclusion of gelatinized maize resulted in significantly higher concentration of serum globulin (p<0.05) and alkaline phosphatase activity (p<0.01). reduced (p<0.05) ruminal pH was accompanied by a significant decrease (p<0.01) in $NH_3-N$ concentration in the strained rumen liquor (SRL) of MG fed calves. Ruminal amylase activity was lower (p<0.05) on MG diets. Alanine aminotransferase activity in the rumen exhibited a significant (p<0.01) interaction between protein and starch sources. While feeding of CS significantly (p<0.01) reduced alanine aminotransferase activity, inclusion of thermally processed maize reduced (p<0.01) both aspartate and alanine aminotransferase activities in the rumen. The overall blood picture was similar among treatments, whereas rumen metabolites especially enzyme activities, seems to be altered with source of degradable protein an starch.