• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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• pp.807-811
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• 2005

This experiment examined the characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB) prepared by the addition of glucose, sucrose and molasses as a fermentation substrate. The effect of FJLB on the fermentative quality and changes in chemical composition during fermentation of guineagrass silage were also investigated. The pH value of the silages treated with FJLB rapidly decreased, and reached to the lowest value within 7 days of start of fermentation, as compared to the control. The number of lactic acid bacteria (LAB) in the treated silages increased for the first 3 days, thereafter the number of LAB declined gradually up to the end of the experiment. Silages treated with FJLB had larger populations of LAB than the control. Ammonia-nitrogen production increased throughout the ensiling period, which in the control and no-sugar added FJLB silages were higher than the other treated silages. Lactic acid levels varied with the time of ensiling and among the silage treatments. For any sugar FJLB treated silages, the lactic acid increased initially, and then slightly reduced to less than 50 g/kg of dry matter until 49 days after ensiling, except the silage treated with glucose added FJLB. Nevertheless, lactic acid content of the control decreased constantly from the beginning of ensiling and was not found after 35 days. Moreover, acetic acid content increased throughout the ensiling period. All the FJLB treated silages had significantly (p<0.05) lower pH and ammonia-nitrogen content, while significantly (p<0.05) higher lactic acid content and V-score value compared with the control. This study confirmed that the applying of FJLB with any sugar substrate improved fermentative quality of silage.

• Korean Journal of Microbiology
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• v.17 no.4
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• pp.187-192
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• 1979

Dennis (1972) reported that Trichosporon cutaneum FRI-425 from the petioles of Pheum rhamponticum var, had showed the celluloytic activity. Chun (1977) also suggested that Trichoporon pullulons 225 isolated from the saline water of the Yeoung San River had a similar properties. However, the assay conditions for enzyme activity were not yet investigated. Thus, the present work was undertaken to examine some conditions for CMCase activity and at the same time to compare the activities of crude enzyme produce from above two species of Trichosporon pullulans. The results are as follows; 1. The maximum production of total reducing sugar by crude enzyme of Tr. pululans was after 30 minutes, whereas that of Tr. cutanuem FRI-425 was after 90 minutes. This fact showed that the reaction velocity of enzyme from Tr. pullulans 225 was more faster than that of Tr. cutaneum FRI-425. 2. Two species showed a similar trend to increase the production of reducing sugar in proportion to the increment in substrate concentration and to arrive at maximum level at lmg/ml of substrate concentration. However, Tr. pullulans 225 produced more $50{\mu}g$ of reducing sugar compared to Tr. cutaneum. 3. The optimum PH for CMCase activity is 5.0 for Tr. pullulans 225 as well as Tr. cutaneum FRI-425, and PH stability lie within the range of 6 and 8. In the activity and stability of enzyme on PH changes, enzyme of Tr. cutaneum FRI-425 was more unstable than that of TY. pullulans 225. 4. The optimum temperature for CMCase activity was $40^{\circ}C$, and enzyme activity from Tr. pullulans 225 was more sensitive to temperature changes compared with that of TY. cutaneum. The heat stability was within $40^{\circ}C$, but that was rapidly decreased above $40^{\circ}C$. In comparison of the heat stability for enzyme of Tr. cutaneum FRI-425 with that of Tr. pullulans 225 at the same temperature of $80^{\circ}C$, the former was some 10 percent more stable than the latter.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.1-8
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• 2017

This study was conducted to investigate alterations of seaweed composition upon Lactobacillus rhamnosus GG (LGG) fermentation as well as potential anti-inflammatory effects and mechanism (s) of water extracts and fermented water extracts of Laminaria japonica (LJ) and Hizikia fusiforme (HF) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Total polyphenol, total sugar, and reducing sugar contents were measured in LJ and HF water extracts before and after fermentation by LGG. Alterations of inflammatory cytokine levels in cell culture media were measured by ELISA, and levels of phosphorylation of c-jun NH2-terminalkinase (JNK) and extra cellular signal regulated kinase (ERK) were examined by Western blot analysis. LGG fermentation of LJ and HF altered total polyphenol and sugar contents in water extracts of LJ and HF. LPS-induced production of pro-inflammatory cytokines such as IL-6 and $TNF-{\alpha}$ was significantly reduced by HF-f compared to control in RAW264.7 cells. Consistent with reduction of anti-inflammatory cytokine, interleukin (IL)-6, and tumor necrosis factor $(TNF)-{\alpha}$ levels by HF-f, HF-f also significantly reduced phosphorylation of ERK and JNK in LPS-stimulated RAW264.7 cells. In addition, LJ-f and HF also significantly reduced phosphorylation of JNK and ERK induced by LPS in RAW264.7 cells. Overall, our result suggests that HF-f among the four tested seaweed extracts is the most potent anti-inflammatory agent, and its mechanism of action is partially mediated by reduction of JNK and ERK phosphorylation as well as IL-6 and $TNF-{\alpha}$ production in LPS-stimulated RAW264.7 cells.

• KSBB Journal
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• v.5 no.1
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• pp.75-80
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• 1990

The investigations of specific growth rate, specific alcohol production rate, cell yield, alcohol yield of K. marxianus LG were performed according to the sugar concentrations, 50, 80, 110, 190, and 250g/l of extracted solution of Jerusalem Artichoke. The functipnal relationship between specific growth rate, specific alcohol production rate, and alcohol concentrations were devoted study to. In case of low concentration of alcohol, the fuctions were linear relationships. But in the region of high concentration of alcohol, they expressed the exponential relationships. The growth rate of K. marxianus was prohibited at higher than 50g/l of alcohol concentrations regardless of concentration of residual sugar. Cell and alcohol yield showed the maximum values around 25g/l of alcohol concentraton without being related to initial sugar concentrations.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.5 s.108
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• pp.29-35
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• 2004

Fiber dimensions, their derived values and chemical properties of cotton stalks (Gosypium hirsutum L), jute stick (Corchorus capsularis) and dhancha (Sesbania aculeate) have been examined to assess their suitability for paper production. Cotton stalks have a good derived values especially slender ratio, which is comparable to hardwood. The flexibility coefficient of these three non wood plants is better than hardwood. Anatomical analysis shows higher percentage of fibers and vessels than in general non wood plants. Lignin, $\alpha$-cellulose and pentosan contents in these three nonwood plants are within the range of hardwood. Neutral sugar analysis of cotton stalks, jute stick and dhancha shows that the glucose in the major sugar followed by xylose and mannose. The arabinose and galactose are present in minor amount. Alkaline nitrobenzene oxidation of cotton stalks, jute stick and dhancha wood meal exhibits that these nonwood plant lignins mainly consist of syringyl (S) and guaiacyl (V) units. The S/V ratios are 1.6, 1.2 and 2.1 for cotton stalks, jute stick and dhancha, respectively.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.245-247
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• 2013

The potential of the red ginseng marc (RGM) for the production of bio-ethanol using enzymatic hydrolysis and fermentation without any additional nutrients was investigated. Reducing sugar content in RGM treated with Viscozyme and Flavourzyme was 101.1 g/L and was much higher than that (7.2 g/L) in intact RGM. When enzymatically hydrolyzed red ginseng marc (ERGM) was fermented with commercially available dry yeast at $25^{\circ}C$ for 7 days, the final ethanol concentration reached 29.3 g/L with ethanol yield at 0.274 g of ethanol per 1 g of solubilized total sugar. Ethanol concentration and ethanol yield of ERGM were drastically increased over 1000% and 50%, respectively than those of RGM.

• KSBB Journal
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• v.6 no.1
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• pp.63-68
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• 1991

An auxotrophic regulatory mutant of Corynebacterium glutamicum ATCC 21674 produced 2.1-3.4g/1 of phenylalanine with 2.9-4.4g/l of tyrosine in the batch shake flask fermentations. At higher sugar concentration, the production of both amino acids was lower than that at low sugar concentration. There was a pronounced effect of temperature on the amino acid production. At $30^{\circ}C$, much higher levels of phenylalanine and tyrosine were produced than those at $37^{\circ}C$. The pH decrease in the shake flask fermentation was so fast that it was impossible to maintain a constant pH with calcium carbonate as a buffering agent. Even though the strains we have used are reported as tyrosine auxotrophs, they produced tyrosine and were able to grow on the minimal medium where no tyrosine was present.

• Microbiology and Biotechnology Letters
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• v.32 no.4
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• pp.366-370
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• 2004

Four chitinase producing bacteria, Arthrobacter nicotinae CH4, Arthrobacter nicotinae CHI3, Arthrobacter sp. CH5 and Micrococcus sp. CH3, were isolated from small crabs and shrimps. We investigated the optimum medium condition for the production of enzyme and high cell mass. The preferable medium composition was as follows: colchitin 0.1 %(w/v), glycerol 0.25%(w/v) and yeast extract 0.05%(w/v) in minimal midium ($K_{2}HPO_{4}$ 0.7 g/l, $KH_{2}PO_{4}$ 0.3 g/l, $MgSO_{4}{\cdot}5H_{2}O$ 0.5 g/l, $FeSO_{4}}{\cdot}7H_{2}O$ 0.01 g/l, $ZnSO_{4}$ 0.001 g/l, $MnCI_2$ 0.001 g/l, pH 7.0). This cell culture medium could be used directly as sample for measuring chitinase activity. Because it hardly conreducing sugar such as glucose (blank value=0), the detected reducing sugar can be considered as a chitinase reaction product. The results can be used for easy preparation method for determination of enzyme activity and analysis of enzyme-substrate reaction in step of screening of chitinase producing bacteria.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.161-166
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• 1991

For the production of useful products from microorganism, a bacterial strain producing the biopolymer was isolated from soil. The bacteriological characteristics of the strain were examined and some chemical properties of the biopolymer produced were investigated. The bacterial strain was identified as an alkali-tolerant Bacillus sp. The results of chemical composition, various color reactions and I.R. spectrum revealed that the biopolymer contained high protein content, low amino sugar and no uronic acid. However, the biopolymer was precipitated by treating with cetylpiridinium chloride and was found to be acidic.