• Title/Summary/Keyword: Saccharina japonica

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Ethanol Production by Separate Hydrolysis and Fermentation and Simultaneous Saccharification and Fermentation Using Saccharina japonica (Saccharina japonica를 이용한 전처리 및 분리당화발효와 동시당화발효로부터 에탄올 생산)

  • Kim, Min-Ji;Kim, Sung-Koo
    • KSBB Journal
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    • v.27 no.2
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    • pp.86-90
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    • 2012
  • Ethanol fermentations were carried out using simultaneous saccharification and fermentation (SSF) and separated hydrolysis and fermentation (SHF) processes with monosaccharides from seaweed, Saccharina japonica (sea tangle, Dasima) as the biomass. The pretreatment was carried out by thermal acid hydrolysis with $H_2SO_4$ or HCl. Optimal pretreatment condition was determined at 10% (w/v) seaweed slurry with 37.5 mM $H_2SO_4$ at $121^{\circ}C$ for 60 min. To increase the yield of saccharfication, isolated marine bacteria Bacillus sp. JS-1 was used and 48 g/L of reducing sugar were produced. Ethanol fermentation was performed using SSF and SHF process with Pachysolen tannophilus KCTC 7937. The ethanol concentration was 6.5 g/L by SSF and 6.0 g/L by SHF.

Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria (유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성)

  • Lee, In-Seon;Song, Ho-Su
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.6
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    • pp.613-622
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    • 2018
  • This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

Substitution Effect of Fish Meal and Saccharina with Soybean Meal and Rice Bran in the Extruded Pellet on Juvenile Abalone Haliotis discus (Reeve 1846) (까막전복(Haliotis discus) 치패용 EP (Extruded pellet)사료내 어분과 다시마(Saccharina japonica) 대체원으로서 대두박과 생미강의 대체 효과)

  • Kim, Hee Sung;Jeong, Hae Seung;Kim, June;Yun, Ahyeong;Lee, Ki Wook;Cho, Sung Hwoan
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.6
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    • pp.731-737
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    • 2017
  • Substitution effect of fish meal and Saccharina japonica with soybean and rice bran in extruded pellet (EP) on juvenile abalone was determined. Two thousand five hundred and twenty juvenile abalone were distributed into 36 plastic containers. Four EP were prepared and extruder-pelletized. Twenty percent fish meal, 12% soybean meal and 14% Saccharina japonicawere included in the Control diet. Fifty percent of fish meal, combined 50% of fish meal and Saccharina japonica, and 100% of fish meal and Saccharina japonica were substituted with the same amount of soybean meal, and combined soybean meals and rice brans, referred to as FS50, FS50+SS50 and FS100+SS100 diets, respectively. Four domestic and 3 imported commercial diets for abalone and salted Saccharina japonica were prepared. The diets were fed to abalone once a day for 16 weeks. The highest survival was obtained in abalone fed FS50+SS50 diet. Weight gain and SGR of abalone fed FS50+SS50 diet was higher than those of abalone fed the FS50 and FS100+SS100 diets. Proximates of abalone was affected by dietary nutrient composition. In conclusion, 50% fish meal and combined 50% fish meal and Saccharina japonica could be replaced with the same amount of soybean meal and combined soybean meal and rice bran in EP of abalone.

Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria (유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화)

  • Seo, Young-Ran;Kim, Sung-Hun;Song, Ho-Su
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.5
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    • pp.477-490
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    • 2018
  • This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

Productivity of Saccharina japonica Areschoug by Depth in Gijang and Wando Offshore, Korea (기장과 완도해역에서의 수층별 다시마 (Saccharina japonica Areschoug) 생산성)

  • Jang, Jae-Gil;Lee, Hwa-Yeon;Kim, Nam-Gil
    • Journal of Marine Bioscience and Biotechnology
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    • v.8 no.2
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    • pp.54-66
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    • 2016
  • Productivity of Saccharina japonica was evaluated by water layers in Gijang and Wando sea area to find the suitable farming areas for mass production of biomass. For this, S. japonica was cultivated at various depths (0.5, 1, 2, 3 m), respectively. As the result, the growths in Gijang were 225.1-261.5 cm in length, 18.5-21.3 cm in widths, 396.0-537.7 g in weights, 14.3-17.8 kg/cluster in biomass, and those in Wando were 332.0-435.7 cm in lengths, 24.6-32.5 cm in widths, 766.0-1,232.9 g in weights, 16.4-24.3 kg/cluster in biomass. It showed that the growths of blades in Wando were faster than those in Gijang. The growth rates of blades by the depths were faster at 0.5-1 m depth from January to June. After June, however, as the growth rates of blades were lower than the shedding rates of blades, it showed that the growth of S. japonica decreased at all depth conditions except 2 m depth. Productivity of S. japonica was better in Wando which is lower in the water temperature and nutrients than Gijang.

Unidentified Mycosis of Kelp Saccharina japonica Gametophytes (다시마(Saccharina japonica) 배우체의 미동정 진균증)

  • Jeong, Ha-Na;Oh, Myung-Joo;Choi, Sung-Je;Seo, Jung-Soo;Park, Myoung-Ae;Kim, Wi-Sik
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.2
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    • pp.219-221
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    • 2017
  • In 2015, white cottony tufts were observed on gametophytes of the kelp Saccharina japonica. Wet mount and histopathology examination revealed numerous fungal hyphae and mycelium around the gametophytes. The gametophytes surrounded by fungal hyphae were generally round and empty. A specific 610-bp fragment of the internal transcribed spacer (ITS)-5.8S rDNA-ITS gene of fungi was amplified by polymerase chain reaction and the nucleotide sequence showed 100% identity with those of Acremonium sclerotigenum, Acremonium sp. and Ascomycota sp. When fungus-infected gametophytes were mixed with healthy gametophytes, a high transmission rate (100%) resulted. This is the first report of mycosis of gametophytes in Korea.

Quality Characteristics and Antioxidant Activities of Gruel Containing Saccharina japonica Powder (다시마(Saccharina japonica) 분말을 첨가한 죽의 품질특성 및 항산화 효과)

  • Lee, Yeon-Ji;Kim, Won-Suk;Lee, Bae-Jin;Jeon, You-Jin;Kim, Yong-Tae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.6
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    • pp.707-713
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    • 2017
  • Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae (Aspergillus oryzae 심부배양에 의한 다시마의 항산화능, 총페놀 및 플라보노이드 함량의 증대)

  • Rafiquzzaman, S.M.;Kong, In-Soo;Kim, Jin-Man
    • KSBB Journal
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    • v.30 no.1
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    • pp.27-32
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    • 2015
  • The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.

Fermented Saccharina japonica with Phellinus linteus Mycelia Enhances its Radical Scavenging Activities (상황버섯 균사체로 발효한 다시마 추출물의 항산화 활성)

  • Kim, Yon-Suk;Park, Pyo-Jam;Jeong, Jae-Hyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.4
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    • pp.359-365
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    • 2017
  • To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus mycelia (FSPM) were investigated and compared to the antioxidant capabilities of unfermented S. japonica and P. linteus mycelia. The antioxidant activities of FSPM extracts were evaluated using ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. FSPM showed stronger free radical scavenging abilities than P. linteus mycelia or S. japonica alone. These results indicate that fermentation of S. japonica changes its chemical nature and could provide beneficial antioxidant effects.

Biochemical Methane Potential Analysis for Anaerobic Digestion of Marine Algae (해조류의 혐기소화를 위한 메탄생산퍼텐셜 분석)

  • Lee, Jun-Hyeong;Kim, Tae-Bong;Shin, Kook-Sik;Yoon, Young-Man
    • Journal of the Korea Organic Resources Recycling Association
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    • v.28 no.4
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    • pp.23-33
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    • 2020
  • Marine algae(Macro algae) are easily bio-degradable, and by-products are available as feed and fertilizer. The biomass of marine algae has higher CO2 absorption capacity than the wood system, and is highly valuable in use due to its fast growth speed and wide cultivation area without special cost for raw material production. In 2018, Marine algae production was 1,722,486ton, such as Saccharina japonica, Undaria pinnatifida and Porphyra tenera, the large amounts of by-products have been generated in the food processing facilities for commercialization. In this study, Saccharina japonica, Undaria pinnatifida were collected in the south coast region and Porphyra tenera was collected in the west coast region. The theoretical methane potential and biochemical methane potential(BMP) were analyzed, and Modified Gompertz model and Parallel first order kinetics model were adopted for the interpretation of the cumulative methane production curves. The theoretical methane potential of Saccharina japonica, Undaria pinnatifida and Porphyra tenera were 0.393, 0.373 and 0.435 N㎥/kg-VS, respectively. BMP obtained by the Modified gompertz model 0.226, 0.227, and 0.241 N㎥/kg-VS for Saccharina japonica, Undaria pinnatifida and Porphyra tenera, respectively. And BMP obtained by the Parallel first order kinetics model were 0.220, 0.243, and 0.240 N㎥/kg-VS for Saccharina japonica, Undaria pinnatifida and Porphyra tenera, respectively.