• KSBB Journal
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• v.18 no.1
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• pp.14-18
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• 2003

In this study of the simultaneous saccharification and fermentation (SSF) of paper sludge, fed-batch cultivation of Lactobacillus paracasei subsp. paracasei KLB58 was attempted to produce viable KLB58 cells and lactic acid. Optimal culture conditions, including the temperature and concentration of the supplemented enzyme, were examined in terms of lactic acid production and viable cell count. When the effects of culture temperature and $\beta$-glucosidase concentration were examined in fed-batch SSF, the highest viable cell counts and lactic acid production (i.e. 5$\times$$10^9$ CFU/ml and 45 g/L, respectively) were obtained at 37$^{\circ}C$ and 2 unit/ml of $\beta$-glucosidase.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.166-185
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• 1983

Aspergillus niger IFO 8541 (NRRL 3112) was investigated through a series of UV rays and N-Methyl-N'-Nitro-N-Nitrosoguanidine (NTG) treatments to induce mutants that produce highly active raw starch saccharifying enzyme, and two mutants with strong enzymatic productivity were obtained. The mutants obtained were investigated for their fungal characters, condition of enzyme production, and other activities. Furthermore, the raw starch saccharifying enzyme was purified and the characteristics of purified enzyme were studied. The results obtained were summarized as follows; 1. The color of conidial head of UV-46 mutant obtained from UV rays treatment was changed to tan type and the gelatinated starch saccharifying enzyme productivity and the raw starch saccharifying enzyme productivity increased up to twice and 1.8 times compared to the productivities of original Aspergillus niger IFO 8541 cultured on the wheat bran, respectively. 2. The conidial head color of NG-41 mutant obtained from NTG treatment became lighter than that of parent strain. The gelatinated starch saccharifying enzyme productivity and raw starch saccharifying enzyme productivity increased about 1.8 times, and twice over the Aspergillus niger IFO 8541 parent strain cultured on wheat bran, respectively. The productivity of ${\alpha}$-amylase increased about 3 times more than the parent strain. 3. Two peaks of glucoanlylase and a peak of ${\alpha}$-amylase were obtained when enzyme solution of mutants and parent strain were passed through DEAE-Sephadex A-50 column chromatography. Glucoamylase I showed only gelatinated starch saccharifying enzyme activity. However, glucoamylase II (raw starch saccharifying enzyme) showed both raw starch saccharifying enzyme activity and gelatinated starch saccharifying enzyme activity. 4. Mutant, UV-46 was strengthened in glucoamylase II productivity and mutant NG-41 was strengthened in ${\alpha}$-amylase productivity. 5. Glucoamylase II of mutants and parent strain were appeared to have the same enzymatic properties. 6. Glucoamylase II of mutants and parent strain were recognized as simple enzyme through electrophoresis. 7. The glucoamylase II crystallized showed rhombic board type. 8. The molecular weight, isoelectric point, optimum pH, and optimum temperature of the glucoamylase II crystallized were estimated as 76,000, 3.4, 3.5 and $60^{\circ}C$, respectively.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.231-237
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• 2007

To support the fermentational superiority of Korean nuruks and maintain the various domestic nuruks, the optimal nuruk production of Andong-Soju, which was designated as an intangible cultural asset of Gyungsangbukdo province from 1987, was investigated. Different thickness of nuruks ($2.2{\sim}5.5\;cm$) were manufactured based on traditional Andong-Soju nuruk method, while the size of round form of nuruk was set to 23 cm. During the 3 weeks maturation, changes of water content, weight, pH, brix, the amount of reducing sugar, sac-charifying activity, viable cell and major microorganisms were determined, Also, ethanol fermentation abilities of the manufactured nuruks were evaluated using 20% glucose medium or 16% starch medium, respectively. Our results indicated that the production of high quality of Andong-Soju nuruk needs $4.0{\sim}5.5\;cm$ thickness and 3 weeks maturation without extraneous yeast addition. These results would be applied to production of homogeneous, and high quality of Andong-Soju nuruk.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.117-124
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• 2018

In this study, cosmetic materials were developed using a new method of making juice through the fermentation of raw natural materials with microorganisms in order to supplement the advantages and disadvantages of an organic solvent extraction method and a microbial fermentation method. The natural products were selected from two colors (red, green) of paprika known to be rich in various colors and vitamins. The microorganisms used for fermentation were fermented by inoculating paprika with lactic acid bacteria (Lactobacillus plantarum) having sugar-hydrolyzed ability. First, we investigated the changes of physiologically active substances of two kinds of paprika juice and two kinds of fermented paprika juice. Total phenols content and total flavonoids content were higher in the fermented paprika juice than in the paprika juice, and especially in the fermented red paprika juice. Free radical scavenging effect and lipid peroxidation inhibitory effect were also showed an excellent antioxidative effect on paprika fermented juice, among which the effect of red paprika fermentation juice was the highest. The expression of MMP-1 in fermented red paprika juice with high antioxidant activity was inhibited by concentration-dependent expression of MMP-1 mRNA and MMP-1 protein. In the glycation experiments with aging, the anti-glycation effect of fermented paprika juice was highly inhibited by the production of advanced glycation end-products (AGEs), which was closely related to the antioxidant effect. In addition, the activity of senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal), an indicator of cell senescence, was measured using human dermal fibroblast (HDF). The results showed that the cell senescence was inhibited when the cells were treated with fermented paprika juice. In conclusion, fermented paprika juice using lactic acid bacteria showed better antioxidative and anti-aging effects than paprika juice. Among them, fermented red paprika juice has the best antioxidant and anti-aging effect and can be applied as natural new material of antioxidant and anti-aging.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.78-84
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• 2011

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

• Microbiology and Biotechnology Letters
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• v.15 no.6
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• pp.408-413
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• 1987

Microorganisms capable of degrading the raw naked barley were isolated from soil, and the amylase productivity of each strain was examined on plate contained 2％ raw naked barley. Of the fungi and actinomycetes tested, 71 strains were subjected to subsequent testing for amylase production, and 4 strains were selected as potent amylase producers. Among them, Strain No. 281 produced the most potent raw naked barley saccharifying enzyme, and was identified as genus Rhizopus from morphological and physiological studies. The ratio of raw starch saccharifying activity (RDA) of the crude enzyme derived from the Rhizopus sp. No. 281 was showed 2-3 fold higher than that of commercial enzyme when the raw naked barley was used as the substrate. In the case of uncooked alcohol fermentation using Rhizopus sp. No. 281 glucoamylase preparation, the alcohol yield of the broth was 2％ higher than that of the commercial enzyme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.987-994
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• 2000

Aspergillus coreanus NR 15-1, Asp. oryzae NR 15-3 and Asp. oryzae NR 2-5 isolated from traditional Korean nuruk were screened as parental strains producing starch hydrolyzing enzymes. They were mutagenized by N-methyl -N'-nitro-N-nitrosoguanidine (NTG) and mutants were isolated for analysis of various amylase activities and the ability of acid production. Among them, the mutants harboring high saccharogenic activity, dextrinogenic activity, and the ability of acid production were selected. Fifteen, six, and five strains of mutants were isolated from Asp. coreanus NR 15-1, Asp. oryzae NR 2-5, and Asp. oryzae NR 15-3, respectively followed by NTG mutagenesis. Among these mutants, thirteen strains were identified as auxotrophic mutants. \ulcorner (Arg.￣) mutant from Asp. coreanus NR 15-1 showed high glucoamylase activity and total acid productivity. Z6 (Ade.￣) mutant from Asp. oryzae NR 2-5 showed the highest $\alpha$-amylase activity, therefore \ulcorner and Z6 mutant were selected.

• Microbiology and Biotechnology Letters
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• v.2 no.3
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• pp.133-140
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• 1974

1) Two xylanase (designed as A and B) of Myriococcus albomyces were purified from an extract of wheat koji culture. Puriscation steps included first ammonium sulfate fractionation followed successively by SE-Sephadex column chromatgraphy. DEAE-Sephadex column chromatography and gel filtration on Sephadex G-100 repectively. 2) The optimum pH and pH stability for crude xylanse were found to be pH 5.0 and pH 4.0-7.0 respectively. 3) The optimium temperature was found to he 5$0^{\circ}C$ and for the thermal statbility of xylanase, the enryme incubated at $65^{\circ}C$ for 60min did not affect their stability. 4) The purised xylanase A and B were considered as liquefying xylanase and saccharogenic xylauase repectively. 5) The Bylanase A was most active at pH 4.0 and range of pH 3.0-8.0 at 3$0^{\circ}C$ for six hrs. The B was most active at pH 5.0 showing stability range of pH 4.0 to 8.5 at 3$0^{\circ}C$ for 6 hrs. incubation respectively. The Optimum temperature of xylanase A and B were found to be 7$0^{\circ}C$ and $65^{\circ}C$ for 60min repectively.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.