• Applied Chemistry for Engineering
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• v.4 no.2
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• pp.381-392
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• 1993

Anionic oligomer surfactants, dodecyl polyoxyethylene ${\alpha}-sulfa$ alkanoates, had been synthesized through the esterification of dodecyl polyoxyethylene glycol and ${\alpha}-sulfa$ alkanoic acid with straight chain alkyl group having from 10 to 18 carbon atoms to good yield. ${\alpha}-sulfa$ alkanoic acids were obtained by reaction with long chain alkanoic acids and sulfur trioxide-dioxane complex, and dodecyl polyoxyethylene glycols, by addition reaction with dodecyl alcohol and ethylene oxide(addition, 5, 10, 20mol) respectively. All the synthetic products could be separated by means of the thin layer and column chromatography, and their structure has characterized with IR, $^1HNMR$ and elemental analysis, respectively.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.468-474
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• 2010

Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

• Journal of Plant Biotechnology
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• v.47 no.1
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• pp.100-106
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• 2020

Coix lacryma-jobi (Hanjeli) is known to posses anti-microbial properties. Therefore, phytochemical compounds of C. lacryma-jobi have been studied to produce novel antimicrobial agents as treatments against antibiotic-resistant bacteria.The objective of this study was to determine the phytochemical composition and antibacterial activity of the C. lacryma-jobi oil against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. The phytochemical composition of the oil was determined via gas chromatography mass spectrophotometry (GC-MS). Moreover, agar disk and agar well diffusion were employed to screen the antibacterial activity of the oil. An agar well diffusion test was implemented to determinate MIC's (minimum inhibitory concentrations). Dodecanoic acid, tetradecanoic acid, 2,3-dihydroxypropylester, 1,3-dioctanoin, N-methoxy-N-methyl-3,4-dihydro-2H-thiopyran6-carboxamide, propanamide, 5-Amino-1-(quinolin-8-yl)-1,2,3-triazole-4-carboxamide, and pyridine were identified in the C. lacryma-jobi oil. The MIC value of the oil was 0.031 g/L and the MBC of the oil was 0.125 g/L effective in all test bacteria. Dodecanoic acid displayed inhibitory activity against gram-positive and gram-negative bacteria. Therefore, our research demonstrated C. lacryma-jobi (Hanjeli) oil exhibited antibacterial activity against E. coli, S. aureus, and B. subtilis. These research suggest that C. lacryma-jobi root oil could be used for medicinal purposes; however clinical and in vivo tests must be performed to evaluate its potential as an antibacterial agent.

• Korean Journal of Environmental Agriculture
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• v.21 no.4
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• pp.261-268
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• 2002

Biodegradation of monochlorophenols by wood rot fungi such as Daldina concentrica, Trametes versicolor and Pleurotus ostreatus was evaluated by determining their resistance or toxic test and biodegradability. The metabolites of monochlorophenols were also analyzed. Among the three fungi, T. versicolor was the most resistant to 200 ppm of 2-, 3- and 4-chlorophenols, and did not show any inhibitory mycellium growth. But D. concentrica had a little inhibition effect at more than 100 ppm of 3- or 4-chlorophenol. Control cultures of P. ostreatus took even 14 days far the completion of mycellium growth, but the hyphal growth was improved when 2- or 3-chlorophenol were added to the culture. In biodegradation analysis, P. ostreatus showed the highest degradation of 2- or 3-chlorophenol, while T. versicolor was the most effective in 4-chlorophenol. D. concentrica and P. ostreatus slowly degraded 4-chlorophenol. However, T. versicolor had similar degradation capability in the three monochlorophenols, suggesting that the biode- gradation nude is dependent on the fungi as well as the type of monochlorophenol. Several metabolites such as 1,3,5-trihydroxyl benzene, 1-ethyl-1-hydroxyl pentane, 2-propenoicacid, methylmalonic acid and 2-methyl-4-keto-pentan-2-ol were found as products of primary oxidation of 2-, 3- and 4-chlorophenols by intact fungal cultures. fatty acids including tetradecanoic, heptadecanoic and octadecanoic acids were also detected The order of increase of mycellium weight during incubation were P. ostreatus > T. versicolor > D. concentrica. The pH in the culture was not constantly changed depending on incubation days, but the mycellium weight was slightly increased, indicating that the biodegradation of monochlorophenol might have low relationship with the mycellium growth Laccase activities of T. versicolor and P. ostreatus were continuously increased depending on the incubation days, suggesting that the ligninolytic enzyme activity play an important role in the biodegradation of monochlorophenol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Journal of Microbiology and Biotechnology
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• v.18 no.8
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• pp.1408-1415
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• 2008

To produce polyhydroxyalkanoate (PHA) from inexpensive substrates by bacteria, vegetable-oil-degrading bacteria were isolated from a rice field using enrichment cultivation. The isolated Pseudomonas sp. strain DR2 showed clear orange or red spots of accumulated PHA granules when grown on phosphate and nitrogen limited medium containing vegetable oil as the sole carbon source and stained with Nile blue A. Up to 37.34% (w/w) of intracellular PHA was produced from corn oil, which consisted of three major 3-hydroxyalkanoates; octanoic (C8:0, 37.75% of the total 3-hydroxyalkanoate content of PHA), decanoic (C10:0, 36.74%), and dodecanoic (C12:0, 11.36%). Pseudomonas sp. strain DR2 accumulated up to 23.52% (w/w) of $PHA_{MCL}$ from waste vegetable oil. The proportion of 3-hydroxyalkanoate of the waste vegetable-oil-derived PHA [hexanoic (5.86%), octanoic (45.67%), decanoic (34.88%), tetradecanoic (8.35%), and hexadecanoic (5.24%)] showed a composition ratio different from that of the corn-oil-derived PHA. Strain DR2 used three major fatty acids in the same ratio, and linoleic acid was the major source of PHA production. Interestingly, the production of PHA in Pseudomonas sp. strain DR2 could not occur in either acetate- or butyrate-amended media. Pseudomonas sp. strain DR2 accumulated a greater amount of PHA than other well-studied strains (Chromobacterium violaceum and Ralstonia eutropha H16) when grown on vegetable oil. The data showed that Pseudomonas sp. strain DR2 was capable of producing PHA from waste vegetable oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.738-746
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• 2006

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and ${\beta}-lonone$ were detected in Jigeumjang due to the addition of powdered red pepper.

• Microbiology and Biotechnology Letters
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• v.26 no.6
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• pp.537-544
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• 1998

The cultivation conditions of transformant Alcaligenes eutrophus AER5 harboring cloned phbC gene for mass production of poly (3-hydroxybutyrate-3-hydroxyvalerate)[P(3HB-3HV)] containing high molar fraction of 3-hydroxyvalerate (3-HV) were investigated. In two-stage batch cultivation, transformant accumulated P(3HB-3HV) containing 52.2 mol% of 3HV compared to 30 mol% of parent strain A. eutrophus H16. The increased 3-HV molar fraction was due to the amplified activity of PHB synthase participating in condensation of 3-HB and 3-HV. To increase efficiency of P(3HB-3HV) accumulation, fructose was added along with precursor compound valerate, and total cell mass and P(3HB-3HV) concentrations remarkably increased, but not 3-HV molar fraction. The effect of magnesium ion showed that P(3HB-3HV) concentration and 3-HV molar fraction were significantly increased upto 6.1 g/L and 71.3 mol% at 0.01 g/L of MgSO$_4$, respectively. The efficiency of several pH adjuster, NaOH, NaOH and (NH$_4$)$_2$SO$_4$, and NH$_4$OH, on total cell mass, p(3HB-3HV) concentration, and 3-HV molar fraction was also compared. To overcome the disadvantage of two-stage cultivation, one-stage intermittent fed-batch cultivation was attempted, such a way 10.0 g/L of fructose was supplied for cell growth at initial 36 hr and then 10.0 g/L of valerate and 5.0 g/L of fructose were applied to induce the accumulation of P(3HB-3HV), consequently, 10.4 g/L of P(3HB-3HV) with 38 mol% of 3-HV fraction could be obtained after 72 hr. These results can be used for elucidating cultivation strategy for mass production of P(3HB-3HV) containing high 3-HV molar fraction using transformant A. eutrophus AER5 harboring cloned phbC gene.