• Mycobiology
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• 제33권4호
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• pp.215-222
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• 2005

Variability in growth and sporulation of five isolates of Arthrobotrys dactyloides was studied on five agar, 6 bran and 5 grain media. Potato dextrose agar (PDA) supported maximum growth of isolate A, C and E, while growth of isolate Band D was significantly lower on this medium. On Czapek's agar and yeast glucose agar media the differentiation in the isolates in relation to growth was poor than PDA. The other two media showed much poorer differentiation. On Czapek's agar medium, sporulation was recorded in isolate B only, whereas other isolates showed rare sporulation. Among the bran media, pea bran agar medium supported maximum growth of all the isolates except isolate B. Gram and rice bran agar media were next best. However, the growth of isolate B on the gram bran agar medium was more or less equal as other isolates. On pigeon pea bran agar medium, isolate E failed to grow while other isolates recorded poor growth. On lentil bran agar medium, only isolate Band D recorded little growth, whereas other isolates failed to grow. All the isolates recorded good sporulation on bran agar media except pigeon pea and lentil bran agar media. The grain agar media supported moderate to very good growth of all the isolates. In general isolate B remained slow growing on these media except gram grain and sorghum grain agar media on which growth of this isolate was comparable to other isolates. Sporulation in general, was good on all the grain agar media. Among different substrates screened, barley grain and pea bran were found superior to others for mass culture of isolate A of A. dactyloides.

• Journal of Microbiology and Biotechnology
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• 제20권3호
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• pp.494-500
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• 2010

Bacterial blight, an important and potentially destructive bacterial disease in rice, is caused by Xanthomonas oryzae. Recently, this organism has developed resistance to available antibiotics, prompting scientists to find a suitable alternative. This study focused on secondary metabolites of Phomopsis longicolla to target X. oryzae. Five bioactive compounds were isolated by activity-guided fractionation from ethyl acetate extracts of mycelia and were identified by LC/MS and NMR spectroscopy as dicerandrol A, dicerandrol B, dicerandrol C, deacetylphomoxanthone B, and fusaristatin A. This is the first time fusaristatin A has been isolated from Phomopsis sp. Deacetylphomoxanthone B showed a higher antibacterial effect against X. oryzae KACC 10331 than the positive control (2,4-diacetyphloroglucinol). Dicerandrol A also showed high antimicrobial activity against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis) and yeast (Candida albicans). In addition, high production yields of these compounds were obtained at the stationary and death phases.

• 한국식품과학회지
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• 제17권4호
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• pp.258-264
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• 1985

부채전분원에서 분리, 동정한 Aspergillus niger를 사용하여 koji를 조제하고 생전분 당화와 에탄을 발호의 조건을 검토한 결과는 다음과 같다. (1) Koji(효소제)는 4일간 배양한 경우에 가장 높은 활성을 가졌고 생전분 당화의 최적pH는 3.3. 최적온도는 $40{\sim}50^{\circ}C$ 이었다. (2) 전분별에 따른 당화는 옥수수전분. 고구마전분. 감자전분의 순위였다. (3) 알코올 발효시 전분의 최초 담금농도는 $20{\sim}30%$이었다. (4) 전분원료중 쌀, 고구마, 옥수수에서 무증자전분의 알코올 발효가 가능함을 보였으나, 증자한 전분들 보다 발효종료일은 약 $1{\sim}2$일 지체되었다. (5) 무증자에 의한 전분의 당파와 동시 알코올 발효에서 $30^{\circ}C$. pH3.3, 100rpm 왕복진탕 발효시 최적발효일은 5일, 쌀, 고구마, 옥수수전분에서 최종 에탄올수율은 약95%이었다.

• 대한수의학회지
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• 제33권3호
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• pp.471-478
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• 1993

Culicoides arakawae is a kind of the main blood sucking insects of domestic fowls and serves as a vector of Leukocytozoom caulleryi, the causative protozoon of chicken leukocytozoonosis. In this study, the complete life history of C arakawae was cycled by laboratory colonization. Adult midges were collected from various poultry farm by light trap. The laboratory colonization was performed under the conditions of constant temperature of $25{\pm}1^{\circ}C$ and relative humidity of 80% or above. The hatched larvae were cultured in larval medium consisted of rice field mud and activated charcoal powder. The surface of medium was continuously flowed with biologically conditioned water. The fine powder meal composed of pellet feed for mice and equal mount of yeast was supplied for feeding larvae at every 72 hours. The life cycle completed at $25^{\circ}C$ in 35~35 days ; the period of preoviposition, egg. larval and pupal stage was 2~3, 3~4, 28~30 and 3 days, respectively. The measurements of the eggs, the lst instar larvae, the 4th instar larvae and pupae was $36.28{\mu}m{\pm}1.95$, $13.58{\mu}m{\pm}0.72$, $4000{\mu}m{\pm}1.47$ and $219.95{\mu}m{\pm}6.25$ in $mean{\pm}S.D.$, respectively. In order to confirm experimental colonization of C arakawae in laboratory, the colonized adult midges were allowed to suck blood from chicken infected with L caulleryi. The oocysts and sporozoites could be identified in midguts and salivary grands of engorged midges at 72 hours after blood sucking.

• 펄프종이기술
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• 제37권1호
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• pp.25-37
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• 2005

This study was carried out to examine the optimal cultural condition in enzyme activities of CMCase, FPase and xylanase in selected strains which secret extracellular enzymes for using deinking agent to old newsprint. The results of this study were as follow: The production of enzyme by Bacillus pumilus I was maximal as grown on the medium, containing of rice bran+xylan $2.0\%$, peptone $0.8\%,\;K_2HPO_4\;0.1\%\;and\;CaCl_2\;0.06\%$ at pH 8.0 and $28^{\circ}C$ for 72 hours. Optimal cultural condition of B. subtilis I was avicel+xylan $3.5\%,\;urea\;0.4\%,\;K_3PO_4\;0.1\%\;and\;CaCl_2\;0.015\%$ at pH 9.0 and $28^{\circ}C$ for 36 hours. The maximal enzyme production was observed in the medium, containing of avicel+xylan $3.5\%,\;urea\;1.6\%\;and\; K_2HPO_4\;0.125\%$ with pH 9.0 when B. pumilus II was cultured at $28^{\circ}C$ for 60 hours. The production of enzyme by B. subtilis IT was maximal as grown on the medium, containing of xylan $2.0\%,\;yeast\; extract\;0.6\%,\;K_2HPO_4\;0.1\%\;and\;ZnSO_4\;0.04\%$ at pH 8.0 and $34^{\circ}C$ for 36 hours. The activities of FPase and xylanase in tested 4 strains were not much different with Thermomonospora fusca.

• 한국식품조리과학회지
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• 제33권1호
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• 한국식생활문화학회지
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• 제9권4호
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

• 한국식생활문화학회지
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• 제9권4호
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• 한국미생물·생명공학회지
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• 제13권4호
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• pp.329-337
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• 1985

토양등으로부터 생전분 분해효소 생산능이 있는 409주의 곰팡이와 62주의 세균 및 2주의 방선균을 분리하고 이들 중에서 7-BU 균주를 선정하여 동정하고 밀기울을 기본배지로 한 효소 생산조건 및 생전분을 이용한 알코올 발효 실험 등을 실시하여 다음과 같은 결과를 얻었다. 1. 생전분 분해효소 생산능이 강하다고 인정된 7-BU 균주는 Rhizopus oryzae로 동정되었다 2. 7-BU 균주의 효소생산 최적온도는 3$0^{\circ}C$이고 pH는 4.0이었으며 배양 72시간 후에 최고의 역가를 보였고 밀기울 배지에 옥수수전분을 0.5% 첨가하였을 때 효소생산이 더욱 촉진되었다. 3. 조효소액에 의한 각종 생전분의 가수분해율은 반응 4일에 쌀전분 89.2%, 옥수수전분 85%, 고구마전분 82%, 감자전분 36%이었고 쌀가루는 86%, 옥수수가루 81%. 고구마가루 79%, 감자가루 30%이었다. 4. 옥수수가루, 쌀가루, 고구마가루와 감자가루를 원료로 하여 조효소액과 효모를 첨가한 후 알코올 발효 실험을 한 결과 담금 4일 후 쌀가루구 9.4%, 옥수수가루구 9.0%, 고구마가루구 8. 1%, 감자가루구 5.4%의 에탄을 생성을 보였다.

• 한국식품조리과학회지
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• 제30권6호
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.