• Korean Journal of Microbiology
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• v.8 no.4
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• pp.151-162
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• 1970

This experiment was carried out to investigate the yeasts for the brewing of red pepper paste during the fermentation periods. The yeasts in the red pepper paste were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time.

• Microbiology and Biotechnology Letters
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• v.6 no.1
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• pp.17-22
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• 1978

The microbial and chemical changes, and characterization of the predominant acid-producing bacteria in the fermenting pig feces blended with corn meal at a ratio of 50：50 were studied. The fermentation was dominated by lactobacilli, which multiplied rapidly for the first 24 hours. The acid produced during the fermentation caused rapid pH drop to pH 4.5 and halted the growth of E. coli and yeast. The initial acid producing bacteria in the mixture was predominantly Streptococcus species, which were reduced in number rapidly. After 7 days of fermentation, three lactobacilli species were appeared L. acidophilus, L. fermenti, L. delbrueckii. Chemical changes during the fermentation were also studied. The lactic acid fermentation imparted a good tangy acid flavor to the corn-feces mixture by removing or covering the .fecal ordour and made the corn-feces mixture palatable for the animal as well as halted the unwanted microbial flora. We hope the lactic acid fermentation will replace the heat processing in the utilization of animal feces.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.24-28
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• 1989

Effect of various fermentation parameter was investigated on the production of prednisolone by microbial $\Delta$'-dehydrogenation of hydrocortisone. The microbial conversion process was conducted by using pseudo-crystallo-fermentation techniques. The optimum temperature for the bioconversion process was found to be 35$^{\circ}C$. It was noted that the production rate of prednisolone was little affected within the initial pH range of 6.5-7.8, and also by the use of surfactant, Tween 80. Production rate of prednisolone was significantly reduced by the use of the antifoam agent, neolin. In a fermentor operation, however, large amount of antifoam agent should be used to remove foams generated by the high aeration rate, which resulted in n lower production rate of prednisolone than that from the shake flask experiment.

• Food Engineering Progress
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• v.14 no.1
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• pp.7-13
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• 2010

A thermophilic microorganism, which is able to hydrolyze starch, was isolated from soil and compost in Korea. It was Gram-positive, rod-shaped, catalase positive, nonmotile, glucose and mannitol fermentative, xylose oxidative, and spore forming microorganism. It also has an ability to hydrolyze casein and gelatin. The color of colony was yellowish white. The sequence of 16S rDNA of strain 2719 showed 99.5% sequence homology with the sequence of 16S rDNA of Bacillus thermoglucosidasius. On the basis of biochemical and physiological properties and phylogenetic analysis, the isolated strain was named as Bacillus thermoglucosidasius 2719.

• Journal of Life Science
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• v.29 no.1
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• pp.135-145
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• 2019

Zymomonas mobilis has been recognized as a potential industrial ethanologen for many decades due to its outstanding fermentation characteristics, including high ethanol tolerance, fast sugar uptake rate, and high theoretical ethanol yield. With the emergence of the postgenomic era and the recent announcement of DuPont's world largest cellulosic ethanol production process, research on this bacterium has become even more important to harness successful application not only for use in the bioethanol process but also in other biochemical processes, which can be included in bio-refinery. As an important industrial microorganism, Z. mobilis will likely be exposed to various stressful environments, such as toxic chemicals, including the end-product ethanol and fermentative inhibitory compounds (e.g., furan derivatives, organic acids, and lignin derivatives in pretreatment steps), as well as physical stresses, such as high temperature during large-scale ethanol fermentation. This review focuses on recent information related to the industrial robustness of this bacterium and strain development to improve the ethanol yield and productivity in the lignocellulosic ethanol process. Although several excellent review articles on the strain development of this bacterium have been published, this review aims to fill gaps in the literature by highlighting recent advances in physiological understanding of this bacterium that may aid strain developments and improve the ethanol productivity for lignocellulosic biomass.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.4
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• pp.32-39
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• 2015

Objective of this study was to investigate characteristics of inorganic components contained in liquid fertilizer produced using seaweed by adding microorganisms and molasses. Addition of dry yeast to liquid fertilizer resulted in little change in pH and considerable increase in EC with high EC value compared to other liquid fertilizers which have microorganisms additives. Also, it was appeared that the dry yeast-added treatment had higher $NH_4-N$ concentration than other treatments. In the other hand, addition of molasses resulted in low pH compared to the control which has no additives, and EC was not different depending on the amount of molasses. $NH_4-N$ concentration in the 2% molasses added treatment was lowest and it showed a significant difference in the no and 1% molasses added treatments. In conclusion, it was shown that addition of dry yeast to liquid fertilizer increased ammonium nitrogen concentration by accelerating nitrogen mineralization, while molasses has an effect of inhibiting nitrogen mineralization. With application of organic liquid fertilizer containing seaweed increased the fresh weight of chinese cabbage.

• KSBB Journal
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• v.20 no.6
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• pp.393-400
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• 2005

Hydrogen($H_2$) as a clean, and renewable energy carrier will be served an important role in the future energy economy. Several biological $H_2$ production processes are known and currently under development, ranging from direct bio-photolysis of water by green algae, indirect bio-photolysis by cyanobacteria including the separated two stage photolysis using the combination of green algae and photosynthetic microorganisms or green algae alone, dark anaerobic fermentation by fermentative bacteria, photo-fermentation by purple bacteria, and water gas shift reaction by photosynthetic or fermentative bacteria. In this paper, biological $H_2$ production processes, that are being explored in fundamental and applied research, are reviewed.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.67-75
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• 2009

This study was conducted to investigate the effect of herbal (Obtusifolia, Cinnamon, Chinese pepper, Licorice) extracts on the rumen fermentation in vitro. Comparing to the control, in vitro dry matter digestibility was significantly (P<0.05) decreased at zero hour in the Cinnamon and the Chinese pepper, and at three hour after supplementation in the Licorice. The ratio of volatile fatty acids were significant (P<0.05) differences at 3 hour after fermentation only, acetic acid was higher (P<0.05) in the control compare to the herbal extract treatments, but the ratios of butyrate, iso-butyrate, iso-valerate and valerate were lowest in the control. The growth rate of rumen microbes in vitro was significantly (P<0.05) higer in the herbal extract treatments excluding the Obtusifolia than the control during three hour fermentation, but was not significant difference among treatments in the other fermentation times. From above results, even though the extracts of Cinnamon, Chinese pepper and Licorice inclined to inhibit the activity of rumen microbes during early fermentation period, but did not affect on the growth rate of rumen microbes in vitro.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.