• Biotechnology and Bioprocess Engineering:BBE
• /
• 제7권6호
• /
• pp.357-361
• /
• 2002

Continuous production of lactic acid from glucose by Lactobacillus rhamnosus with cell recycling using an acoustic cell settler was carried out. The performance of the system, such as the concentration of cell and product were compared with the control experiment without recycling. The acoustic settler showed cell separation efficiency of 67% during the continuous operation and the cell concentration in the fermentor with recycle exceeded that of the control by 29%. Com-pared with the control, tactic acid production was increased by 40%, while glucose consumption was only increased by 8%. The higher value of lactic acid production to substrate consumption (Yp/s, product yield coefficient) achieved by cell recycling is interpreted to indicate that the recycled cell mass consumes less substrate to produce the same amount of product than the control Within system environmental changes due to the longer mean cell residence time induced the cells maintaining the metabolic pathways to produce Less by-Product but more product, lactic acid.

• 한국식품과학회지
• /
• 제37권2호
• /
• pp.241-246
• /
• 2005

동치미의 저장기간을 연장할 목적으로 항균력을 갖는 허브를 동치미에 첨가하였을 때에 허브가 동치미의 젖산발효 및 품질특성에 미치는 효과가 조사되었다. 8종의 서양 및 자생 허브 중에서 marta rosemary가 7종의 젖산균에 대해서 우수한 항균 활성을 보였으며 허브향을 내는 삼백초와 pepper mint, 감미를 갖는 stevia도 균주에 따라 약간의 항균작용을 나타내었다. 향신료는 젖산균의 생육을 억제하지 못하였다 .상기 4종의 허브와 3종의 젖산균을 스타터로 사용하여 동치미를 $25^{\circ}C$에서 6일 동안 담금한 바, 허브 무첨가구와 삼백초, stevia, pepper mint 허브 첨가구의 동치미 액은 담금 직후부터 pH가 급감하여 12시간에 pH 4 부근에 도달하고 그 후 점차 감소하여 pH 3.60-3.35 범위를 유지하였다. Marta rosemary를 첨가한 동치미 액의 pH는 초기에는 pH 6.06까지 증가하다가 36시간 이후 감소하여 6일까지 동치미 최적 pH범위인 3.8-4.2 이상을 유지하였다. 따라서 marta rosemary의 첨가는 젖산균의 초기발효를 진행시키고 그 후 유산균을 적절하게 억제하여 유기산의 과다생성을 방지하므로 동치미의 가식기간을 크게 연장시키는 것이 가능한 것으로 판단되었다.

• 대한의용생체공학회:의공학회지
• /
• 제13권2호
• /
• pp.147-154
• /
• 1992

Poly (glycolic aclu-co-glycine-L-lactic aclu) has been prepared by rlng opening polymerlzation. The monomer 6-methyl morpholine-2, 5-dlone was synthe-slzed by bromoproplonylation of 2 bromopropionyl bromide with glycine. Glycolide and 6-methyl morpholine-2, 5-dione have been used as starling materials for polydepsipeptides. The synthesized copolymers have been Identlrled by NMR and FT-lR spectrophotometer. The Tg value of poly(glycollc aclu-co glycine-L-tactic acld ) Is In creased with increasing mole fraction of 6-methylmorpholine-2, 5-dlone(60-$84^{\circ}C$). The glass trasltion temperature of poly(glycolic acid-co-glycine-L-lactic-acid) (62-$86^{\circ}C$) is lower than that of poly (L-lactic acrid-co-glycine-L-lactic acid ). The thermal degradation of poly( L-lactic acid-co- glycine-L-lactic acid ) Is decreased with increasing mole fraction of L-lactide. The thermal degrada pion of poly(glycolic acrid-co-91ycine-L-lactic aclu ) is increased with increasing mole Fraction of glycolide.

• 한국식품영양학회지
• /
• 제7권1호
• /
• pp.45-50
• /
• 1994

This study was carried out to Investigate the effects of Panax ginseng, Ganoderma lucidum extract and crude polysaccharide of G. lucidum on the growth of lactic acid bacteria. p. ginseng extract contained 60.7% carbohydrate and 27.5% protein, whereas G. lucidum contained 35.9% carbohydrate and 46.3% protein. The total sugar and protein content of crude polysaccharide of G. lucidum were 47.2% and 15.2%, respectively. Two amino acids(hg, Trp) were detected in p. ginseng extract and 11 amino acids (hg, Trp, Ua, Lys, Ser, etc.) in C. lucidum extract. By the addition of p. ginseng, 5. lucidum extract and crude polysaccharide, the cia. p. ginseng was more effective on the growth of 1. casei an: G. lucidum was more effective on that of S. thermophilus. The effect of free amino acids on the growth of tactic acid bacteria was also examined. Arginine and lysine stimulated the growth of L. casei, whereas Lysine, serine, arginine, and glutamic acid stimulated the growth of 5. thermophilus.

• 한국미생물·생명공학회지
• /
• 제17권5호
• /
• pp.461-467
• /
• 1989

Hansenula polymoypha의 배양조건과 배지의 탄소원에 따른 alcohol-oxidase의 생성능을 비교하기 위하여 H. polymorpha CBS 4732, H. polymorpha CBM 11, 그리고 H. polymorpha Cooney의 3균주에 대하여 실험하였다. 배양조건에 따른 효소생성은 glucose를 탄소원으로 첨가한 mineral salt medium에서 균체를 정상기까지 배양하여 methanol이 함유된 배지에서 재배양하는 2단계 배양법의 경우가 균체를 직접 methanol 배지에 배양한 경우보다 효율적이었으며 생성된 총효소량은 전자의 경우가 후자에 비해 1.9배정도 많았다. 다음 탄소원에 따른 효소생성능을 비교하였다. 먼저 직쇄 alcohol을 탄소원으로 사용한 경우 mothanol을 제외한 ethanol, propanol, butanoL, 그리고 pentanol에서는 효소가 생성되지 않았고 또한 이 직쇄 alcohol을 methanol과 혼합한 경우에도 극미량의 생성에 그쳤다. 여러 가지 탄소화합물 (glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, tactic acid acetic acid)을 탄소원으로 사용하면 methanol에 의해 생성된 효소량의 1/10 정도 생성되었고 이들을 methanol과 혼합사용하면 효소생성량은 급격히 증가하였고, 특히 lactose와 tactic acid의 경 우는 methanol 단독사용시 보다 오히려 다량 생성되었다. 시험 3균주 중에서는 어떤 경우에서든지 H. polymorpha CBS 4732가 alcohol-oxldase 생성능이 가장 좋은 것으로 나타났다.

• Journal of Microbiology and Biotechnology
• /
• 제12권4호
• /
• pp.635-642
• /
• 2002

To effectively investigate the identification and distribution of the lactic acid bacteria in Kimchi, polyphasic methods, including a PCR, SDS-PAGE of the whole-cell proteins, and 16S rRNA gene sequence analysis, were used. In various types of Kimchi fermented at 20$\^{C}$, the isolate KHU-31 was found to be the predominant lactic acid bacteria. This isolate was identified as Lactobacillus sake KHU-31, based on SDS-PAGE of the whole-cell proteins and a 165 rRNA gene sequence analysis, which provided accurate and specific results. Accordingly, the approach used in the current study demonstrated that Lactobacillus sake KHU-31, together with Leuconostoc mesenteroides, were the most predominant lactic acid bacteria in all types of Kimchi in the middle stage of fermentation at 20$\^{C}$.

• 한국식품영양학회지
• /
• 제7권4호
• /
• pp.392-398
• /
• 1994

The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1$0^{\circ}C$. All strains grew actively, and reached their stationary phase in 4 days. In death phase, the slopes of curves were much different each other by strains. The acidity increased rapidly between 2 and 4 days, and the pH decreased rapidly between 2 and 3 days. The total acidity was 0.5B~0.75%, the volatile acidity 0.04~0.18% and the pH 3.55~3.85, in final cultures. The cultures of Leuconostocs were better than those of lactobacilli on flavor test. It was thought that the ripening periods of kimchi would be much reduced, and that the over ripening would be also somewhat avoided, when these strains were used as starter bacteria for kimchi and the kimchi was fermented at low temperature.

• Journal of Ginseng Research
• /
• 제20권3호
• /
• pp.307-317
• /
• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Journal of Veterinary Science
• /
• 제25권2호
• /
• pp.23.1-23.15
• /
• 2024

The widespread use of antimicrobials causes antibiotic resistance in bacteria. The use of butyric acid and its derivatives is an alternative tactic. This review summarizes the literature on the role of butyric acid in the body and provides further prospects for the clinical use of its derivatives and delivery methods to the animal body. Thus far, there is evidence confirming the vital role of butyric acid in the body and the effectiveness of its derivatives when used as animal medicines and growth stimulants. Butyric acid salts stimulate immunomodulatory activity by reducing microbial colonization of the intestine and suppressing inflammation. Extraintestinal effects occur against the background of hemoglobinopathy, hypercholesterolemia, insulin resistance, and cerebral ischemia. Butyric acid derivatives inhibit histone deacetylase. Aberrant histone deacetylase activity is associated with the development of certain types of cancer in humans. Feed additives containing butyric acid salts or tributyrin are used widely in animal husbandry. They improve the functional status of the intestine and accelerate animal growth and development. On the other hand, high concentrations of butyric acid stimulate the apoptosis of epithelial cells and disrupt the intestinal barrier function. This review highlights the biological activity and the mechanism of action of butyric acid, its salts, and esters, revealing their role in the treatment of various animal and human diseases. This paper also discussed the possibility of using butyric acid and its derivatives as surface modifiers of enterosorbents to obtain new drugs with bifunctional action.

• 한국식품저장유통학회지
• /
• 제10권4호
• /
• pp.517-521
• /
• 2003

콩잎김치의 발효숙성시 키토산에 의한 품질유지 효과를 보기 위하여 무첨가구를 대조로 하여 분자량2천, 3만, 30만의 키토산을 첨가한 후 숙성효과를 시기별로 조사하였다. 그 결과 숙성이 진행됨에 따라 키토산 분자량별로 pH의 변화를 보면 전 숙성기간중 키토산분자량 30만, 2천, 3만, 무처리순으로 pH가 낮았다. 총산함량은 분자량 3만 되는 키토산을 첨가할 경우에 가장 높은 총산함량을 보였으며 그 다음 분자량 2천의 키토산, 무처리 순이었다. 콩잎김치의 숙성동안의 국물중의 Vitamin C 함량은 대조구인 무첨가구와 키토산 분자량 2천을 첨가한 김치는 발효숙성 후반기에 Vitamin C의 함량이 감소하였는 반면, 분자량 3만, 30만의 키토산을 첨가한 김치에서는 Vitamin C의 함량이 계속적으로 약간씩 증가하거나 안정적인 추세를 유지하였다. 젖산균 수 조사에서 분자량 3만의 키토산을 첨가한 콩잎김치에서 다른 처리에 비하여 젖산균수가 적었다. 따라서 분자량 3만의 키토산이 콩잎김치의 품질을 장기보존에 효과적인 것으로 조사한 키토산 중에는 가장 효과적이었다.