• Microbiology and Biotechnology Letters
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• v.7 no.1
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• pp.23-30
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• 1979

Fungi which produce red pigment were isolated from tapioca chips, Korean Koji, air, and plant leaves. Among the Fungi, T-1 strain was selected as test strain. This strain was identified as a Monatcus sp. by the morphological propeties. Various culture conditions, and physical and physiological characteristics of red pigment were studied. According to the studies of culture conditions, optimum condition was found to be pH 6.5; 4 days of incubation; temperature, 32~33 c: 3.5％ of Tapioca chips powder as carbon source, 0.2％ of sodium nitrate as nitrogen source and 100 ml of medium in the 500 ml Erlenmyer flask at a rotary shaker (rpm180) as aeration condition. Also effective levels of vitamins, amino acids and inorganic compounds was found to be l$\mu\textrm{g}$/ml of folic acid and niacin; 0.3％ of L-arginine, L-glutamic acid and L-proline; and 0.001％ of manganese dioxide giving good results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.388-392
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• 2003

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2002.05a
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• pp.49-55
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• 2002

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.10a
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• pp.206.3-206
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• 1978

태국으로부터 발효원료 수입된 Tapioca chips에 부착된 사상균과 곡자, 공기, 식물의 잎으로부터 적색색소를 생산하는 미생물을 분리하여 그 배양조건을 검토하였다. 분리한 균수는 Eumycetes중 균사에 septa를 가지는 Ascomycetes과의 Monascus sp.로 동정되었다. 최적 적색색소 생산의 배지조성분은 탄소원으로 Tapioca chips powder 3.5%, 질소원으로 $NaNO_3$ 0.2%, amino acid 중 L-arginine, L-glutamic acid, L-proline 0.3%, vitamin 중 folic acid, niacin 1 $\mu\textrm{g}$/mι. 무기염류로 $MnO_2$ 0.001% 첨가가 효과적이었고 배양온도 $32~33^{\circ}C,$ pH 6.5, 배양기간 4일, 배지용량 100/500mι, 진탕배양(180rpm)의 조건하에서 적색색소 생산이 잘 되었다.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.52-54
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• 1984

Ethanol fermentation from the chemically gelatinized starchy material was examined. The critical concentration of sodium hydroxide solution for gelatinization was dependent on the species of starch; 0.4M for potato and 0.6M for tapioca at room temperature. For alcohol fermention the starchy material was gelatinized by addition of sodium hydroxide solution, neutralized by sulfuric acid, and then yeast was added. The amount of $CO_2$ evolved during ethanol fermentation indicates that non-fermentable material was not produced from the starch by chemical gelatinization. In ethanol fermentation of potato and tapioca starch no significant difference was observed between the thermal and the chemical gelatinization.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1611-1618
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• 2018

Objective: The objective of this experiment was to examine the effects of different amylose/amylopectin ratios on rumen fermentation and development of fattening lambs. Methods: Forty-eight 7-day-old male Small-tailed Han sheep${\times}$Northeast fine wool sheep were randomly assigned to four treatments of dietary amylose/amylopectin ratios (0.12, 0.23, 0.24, and 0.48 in tapioca starch, corn starch, wheat starch and pea starch diets, respectively). Three lambs from each treatment were slaughtered at 21, 35, 56, and 77 days of age to determine the rumen fermentation and development. Results: Compared with tapioca starch diet, the pea starch diet significantly increased the concentration of ammonia nitrogen in the ruminal fluid of lambs but significantly decreased the bacterial protein content. At 56 and 77 d, the rumen propionate concentration tended to be greatest in the tapioca starch group than in other groups. The rumen butyrate concentration was the greatest in lambs fed on pea starch compared with those fed on other starch diets. Furthermore, the pea starch diet significantly stimulated rumen development by increasing the papillae height, width and surface area in the rumen ventral or dorsal locations in lambs. However, different amylose/amylopectin ratios diets did not significantly affect the feed intake, body weight, average daily gain, the relative weight and capacity of the rumen in lambs with increasing length of trial periods. Conclusion: Lambs early supplemented with a high amylose/amylopectin ratio diet had favourable morphological development of rumen epithelium, which was not conducive to bacterial protein synthesis.

• Journal of Microbiology and Biotechnology
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• v.9 no.6
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• pp.737-743
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• 1999

A conventional thermophilic anaerobic digester was converted into a thermophilic high-rate hybrid anaerobic reactor (THAR) for treating distillery wastewater. The THAR has been operating successfully since May 1995 at a loading rate of 5.45 to $11.52{\;}kg/\textrm{m}^3/d$ (maximum of 15.02). The THAR has demonstrated a soluble Chemical Oxygen Demand (sCOD) removal efficiency of 85 to 91% and a total COD (tCOD) removal efficiency of as much as 72 to 84%. Product gas had a methane content of 59 to 68%. The tCOD removal rates were 4.31 to 5.43, 6.26 to 6.89, and 9.03 to $9.78kg{\;}tCOD/\textrm{m}^3/d$ for tapioca, com, and naked-barley wastewater, respectively. The sCOD removal rates ranged from 3.75 to 4.79,3.28 to 4.89, and 5.57 to 6.21kg $sCOD/\textrm{m}^3/d$ for tapioca, com, and naked-barley wastewater, respectively. There were unknown substances in a naked-barley distillery wastewater that were identified as being toxic for microorganisms. However, the THAR treated naked-barley wastewater continuously for 26 days, operating at an average tCOD loading of $11.08{\;}kg/\textrm{m}^3/d$without any signs of deterioration in either COD removal efficiency or gas production rate. During this period, the average removal efficiencies of tCOD and sCOD were 84% and 91%, respectively, and the gas production rate averaged 6.61 to $7.57{\;}\textrm{m}^3/\textrm{m}^3$ reactor/d which produced 0.57 to $0.69{\;}\textrm{m}^3{\;}biogas/kg{\;}tCOD_{rem}$. From tapioca and com wastewater, the reactor showed an average gas production rate of 3.18 to 3.46 and 4.91 to $5.22{\;}\textrm{m}^3/\textrm{m}^3$ reactor/d which produced 0.53 to 0.69 and 0.62 to $0.71{\;}\textrm{m}^3/kg{\;}tCOD_{rem}$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

• Food Science and Preservation
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• v.10 no.4
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• pp.498-505
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• 2003

This was studied to evaluate the rheology properties of the Dumpling shell added chitosans(commercial and prepared from fungal), polyphosphate, guargum and tapioca. The physicochemical properties of fungal chitosans (FCs95 and FCs 40) were as follows respectively. The nitrogen was 6.71% and 6.9％, the solubility 99.05% and 99.13％, the viscosity 2.23cps and 2.21cps, the acetylation 12.0% and 12.7% and the molecular weight 3.12${\times}$10$\^$5/Dalton and 3.01${\times}$10$\^$5/Dalton. From the above facts, the components and physicochemical properties of two kinds of fungal chitosan had little difference. The addition of polyphosphate, guargum and tapioca showed effect on the texture parameters(hardness, cohesiveness, springiness and gumminess) of Dumpling shell dough and the optimum addition concentration wag 0.074%, 6.59% and 0.062%(w/w), respectively. In case of chiotsans addition, texture of the dough by added SCs, FCs95 and FCs40 showed effect.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.371-376
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• 1986

This study to elucidate concentrations of impurities such as methanol and fusel oil formed during fermentation process among the different materials and has been applied technical seperation for processing improvement by continuous distillation of super-allospas type. Methanol was formed high concentrations of cutting dried sweet potato and tapioca in order among the different materials during fermentation process. n-Propanol oil was formed high concentration of rice, cutting dried sweet potato, corn, naked barley and tapioca in order among the those materials. I-Buthanol showed high concentration of tapioca, corn, rice, cutting dried sweet potato and naked barley in order and isoamyl-alcohol showed high concentration of tapioca, rice, cutting dried sweet potato, corn and naked barley in order. Using the continuous distillation of super-allospas type, the following are collection ratios of n-propanol, iso-butanol, n-butanol and iso-amylalcohol: 37.9％, 28.6％, 37.4％, and 56.1％ when 78.25％ (v/v), 68.54％ (viv), 50.0％ (viv), and 50.0％ (v/v) alcohol are used, respectively. Fusel oil and bad alcohol put into the recovery column and then seperated directly by side cut of fusel oil partially from plate of tower bottom after concentration again. Extra impurities seperated by fusel oil seperator when 20 ％ (v/v) alcohol adjusted with water.