• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.143-147
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• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• Journal of Life Science
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• v.2 no.1
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• pp.26-34
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• 1992

유전자 재조합 균주의 발효에 있어서 플라스미드의 안정성과 발효공정의 최적화에 대해 개략적으로 서술하였다. 클론된 DNA의 발현은 플라스미드의 안정성을 크게 저해하며, 저하된 플라스미드의 안정성은 재조합 균주의 생산성을 많이 떨어뜨린다. 최적 발효 조건은 각각의 숙주-벡터 시스템, 사용한 배지, 생성물 등에 따라 크게 변한다. 동일한 숙주-벡터 시스템의 경우도, 사용하는 배지에 따라 온도, 희석률 또는 성장속도에 의존하는 정도가 달라지고 또 최적값도 다 변한다. 또한 발효조건의 최적화가 균체 내 플라스미드의 자기복제,mRNA로의 전사, 단백질로의 translation, 더 나아가 미생물 전체의 생리와 밀접하게 관련이 있다.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.415-419
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• 2002

The replacement effects of cheese far salted and fermented fish on growth of lactic acid bacteria, fermentation velocity and sensory characteristics of Kimchi were investigated. In both control and cheese Kimchi, the total viable cell count of lactic acid bacteria was increased rapidly during the initial 2 days of fermentation. From 3 days after preparation, Kimchi added with cheese showed higher number of lactic acid bacteria than control Kimchi. The pH of Kimchi decreased rapidly after a small increase at the first day of fermentation, reaching 4.18-4.33 at the third day of fermentation, and the pH was slightly lower in Kimchi added with cheese than in control. Proximate analysis of Kimchi added with cheese was slightly higher in moisture and lower in crude protein and fat than control Kimchi. Sensory evaluation of the Kimchi fermented for 3 days showed that the Kimchi added with 3 or 5% of cheese had higher scores of appearance, flavor and overall taste than the control Kimchi.

• Microbiology and Biotechnology Letters
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• v.19 no.1
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• pp.76-81
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• 1991

- The effect of redox potential (ORP) on lysine production by a leucine auxotrophic regulatory mutant of Corynebacterium glutclmicum on molasses medium was investigated in a 2-1 jar fermentor at pH 6.9 and $32^{\circ}C$. At a dilution rate of D=O.l $h ^1$, a maximum yield of Yr,,s=0.24 was obtained in either carbon- or leucine-limited chemostat where the redox potential was between -60 mV and - 100 mV. This level of redox potential corresponded to moderate oxygen deficiency. Under a high oxygen deficient condition of the redox potential of - 130 rnV (oxygen-limited chemostat), all the kinetic parameters such as $Y_[p/s}, q_s\; and \; q_p$ were decreased significantly and significant amounts of byproducts including glycine, alanine and valine were accumulated in the culture, indicating that the control of redox potential is important in lysine fermentation. At the redox potential of - 40 mV, on the other hand, large quantities of arginine (up to 0.38g/l) and glutamic acid (up to 0.12 g/l) were produced. A maximum lysine productivity of 2.41 g/l/h was achieved at - 66 mV under a carbon-limited condition.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.79-84
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• 2003

1.퇴비 온도의 상승에 비례하여 폐사계 체내의 온도도 상승하여 퇴적식 퇴비단의 경우 $55^{\circ}C$내외의 고온지속기간이 약 30일정도 유지되었다. 반면에 토양 중에 매립된 폐사계의 체내 온도는 발효 전 기간 동안 $30^{\circ}C$ 이상으로 상승하지 못한 채 주변토양 온도와 거의 비슷한 수준을 유지하였다. 토양온도는 외기온의 변화에 즉각적인 반응을 보이지 않았다. 2. 시험용 발효조 내에서의 송풍여부에 따른 퇴비의 발효온도 변화추이는 송풍 처리구에서는 퇴비화 3일째에 최고온도 $68^{\circ}C$를 기록한 반면에 무송풍구에서는 퇴비화 5일째에 최고온도 $72^{\circ}C$를 기록하였다. 3. 퇴비단 표층에서 채취된 시료에서 검출된 $H_2S$와 $CH_3$SH 농도는 송풍 처리구에 있어서는 퇴비화 개시 후 20일 경과 후 각 각 28.5, 16.0 ppb 수준을 나타냈고 35일 경과 시에는 각각 57.7, 11.7 ppb, $CH_3SH$의 경우에는 23.7, 9.9 ppb 수준의 발생량을 기록하는 등 전반적으로 송풍처리구가 무송풍 처리구에 비해 악취가스의 발생량이 상대적으로 낮았다. 4. 폐사계를 밀폐용기 내에서 발표 시 수거된 침출수 중의 미생물 수가 토양매립 상태 하에서 수거된 침출수 중의 미생물 수보다 더 적은 경향을 보이고 있다. 5. 퇴비단 내에서 발효에 따른 폐사계 중량은 최초 3일간에 급격히 감소하고 시간의 경과에 따라 그 감소속도는 줄어든다. 발효온도가 높을수록 조직의 분해속도가 빨라지고 폐사계의 중량감소 속도도 빨라졌다. 6. 일반 퇴비와 폐사계를 발효시킨 퇴비 사이에 비료성분과 중금속 함량의 유의적인 차이는 발견되지 않았다.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.97.1-97
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• 1978

발효에 guaicol, vanillin 및 O-V-anillin phenol 등의 유도체를 처리한 결과, yeast, Bacillus subt-ilis, Brevibacterium flavum, Pseudomonas ovalis 등의 mass, 호흡량, 성장속도 등에 미치는 영향이 크므로 발효공학에 이들 phenol 유도체를 이용하면 생산성을 향상시킬 수 있을 것으로 예상되었다.

• Korean Journal of Microbiology
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• v.23 no.2
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• pp.101-106
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• 1985

The effects of ethanol on the specific rates of growth and ethanol production were found to be threshold and linear inhibition. The degree of inhibition was more apparent on the specific growth rate while ethanol production was continued even the growth was ceased. The nature of uncoupling between the growth (anabolism) and ethanol production (catabolism) was clearly observed under high concentration of ethanol. The uncoupling indicated that ethanol concentration plays a great role in maintenance energy coefficient.

• Microbiology and Biotechnology Letters
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• v.18 no.4
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• pp.394-400
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• 1990

Maximization of productivity of recombinant cell fermentations requires consideration of the inverse relationship between the host cell growth rate and product formation rate. The problem of maximizing a weighted performance index was solved by using optimal control theory for recombinant E. coli fermentation. Concentration of a growth inhibitor was used as a control variable to manipulate the specific growth rate, and consequently the cloned-gene expression rate. Using a simple unstructured model to describe the main characteristics of this system, theoretical analysis showed that the optimal control profile results in an initial high growth rate phase followed by a low growth rate and high product formation rate phase. Numerical calculations were done to determine optimal switching times from the growth to the production stage for two representative cases corresponding to different dependency of the product formation rate on the growth rate. For the case when product formation rate is sensitive to the specific growth rate, the optimized operation yields about 60% increase in the final product concentration compared with a simple batch fermentation.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.343-347
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• 1997

Effect of culture conditions on the fermentation of wheat flour solution by mixed lactic acid bacteria of Lactobacillus brevis, L. fermentum and L. plantarum was investigated. The optimum temperature for the fermentation of wheat flour solution was $35^{\circ}C$ because pH decreased the lowest value and TTA (total titrable acidity) increased the highest value at this temperature. In aerobic condition, fermentor was purged with air at 1.0 vvm and was purged with nitrogen gas at 1.0 vvm in anaerobic condition. The decrease of pH and the increase of TTA in aerobic condition were higher than those in anaerobic condition. In aerobic condition, the optimum condition of oxygen supply was found to be oxygen transfer rate coefficient of $60\;hr^{-1}$ which corresponded to agitation speed of 250 rpm in a 5 L fermentor. Repeated fed-batch cultures were performed using pH-stat in order to increase the productivity of fermented wheat flour. With increasing the repeated fraction of culture volume, mean cycle time increased but maximum operation time decreased. However, the volume of produced broth per culture volume per time and total volume of produced broth per culture volume were maximum at the repeated fraction of culture volume of 20%. In a repeated fed-batch fermentation of wheat flour solution using mixed lactic acid bacteria, the culture condition was optimum at temerature of $35^{\circ}C$, aeration rate of 1.0 vvm, oxygen transfer rate coefficient of $60\;hr^{-1}$, and repeated fraction of culture volume of 20%.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.