• Title/Summary/Keyword: 발효열

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Studies on the Microbial Utilization of Agricultural Wastes (Part 11) Properties of Cellulolytic Enzyme Produced by a Cellulolytic Fungus Trichodrma sp. KI 7-2 and its Application to the Fermented Feed Production (농산폐자원의 미생물학적 이용에 관한 연구(제11보) Trichoderma sp KI 7-2가 생산하는 섬유소분해효소의 성질 및 발효사요에의 응용)

  • Bae, Moo;Lee, Gye-Jun;Tak, Sun-Mi;Kim, Byung-Hong
    • Microbiology and Biotechnology Letters
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    • v.6 no.1
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    • pp.1-8
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    • 1978
  • In order to develop the processes for the production of fermented feed from cellulosic agricultural by-product, cereal straw, by th action of cellulolytic fungus, the properties of the cellulolytic enzyme produced by Trichoderma sp. KI 7-2 was studied. A higher enzyme activity was obtained in the culture added by 1% rice or barley straw powder than in the culture of pure cellulose. The crude enzyme was prepared by precipitating from 20∼60% saturated ammonium sulphate of the culture supernatant. The optimum conditions for the enzyme reaction were temperature of of 50$^{\circ}C$ and pH 4.2. The crude enzyme was static at 50$^{\circ}C$ for two hours and at pH between 4 and 6. These properties were adopted for the fermented feed production, and several production. Thus, several processes of semisolid culture were devicced to up grade tile fermented feed and to develop into the acceptable quality.

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Analysis of Optimum Condition for Alcoholic Drink Production Using Onion Extract. (양파즙을 사용한 알코올 음료 제조를 위한 최적조건 검토)

  • Kim, Sam-Woong;Oh, Eun-Hye;Jun, Hong-Ki
    • Journal of Life Science
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    • v.18 no.6
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    • pp.871-877
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    • 2008
  • Onions are considered to be a promising source of the alcoholic drink because they are rich in sugar, amino acids and various nutrients. To isolate strains of Saccharomyces cerevisiae producing ethanol of higher concentration, 19 strains were subjected to screening. Among them, the strain producing the highest concentration of ethanol was OJ-8 strain. Onion's oder was effectively removed by treatment for 30 min with 10% (w/v) charcoal against medium and then heat treatment of onion extract for 40 min at $100^{\circ}C$. The optimum conditions for alcoholic fermentation was investigated in medium containing the onion extract. The optimal conditions for ethanol production was obtained by standing culture for 5 days at $25^{\circ}C$ with 5% inoculum volume.

A Study on Technology Trade of the Korea and the Target for Concluding an FTA (한국의 FTA 체결국과의 기술무역 연구)

  • Baek, Eun-Young
    • International Commerce and Information Review
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    • v.13 no.4
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    • pp.125-149
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    • 2011
  • The present study made an empirical analysis for investigating the competitiveness of technology trades in Korea. In particular, the study deduced the correlation between technology export and technology import using the variables of Gross Domestic Expenditure on R&D and Per capita industry value added Productivity and employed fixed effect model in panel linear regression model. It is found that the R&D expenditure of OECD countries made a significant effect on the technology import and the value-added labor productivity made a significant result on both technology export and import. Therefore, it showed that the technology trade in Korea made a sensitive response to labor productivity in OECD countries. By panel analysis, machine, construction, ICT, and service industry affect most on technology export in Korea for recent 5 years. For technology import, electric-electron, chemical, service, and construction industry have significant effects. This study contributed to understanding of industrial characteristics affecting technology trades in Korea and empirical analysis to show correlation between the factors affecting technology trade.

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Analysis of Constituents in Socheongryong-tangs Fermented by Lactic acid bacteria (유산균 발효에 의한 소청룡탕의 발효 전 후 성분 변화 연구)

  • Yang, Min-Cheol;Kim, Dong-Seon;Jeong, Sang-Won;Ma, Jin-Yeul
    • Korean Journal of Oriental Medicine
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    • v.17 no.3
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    • pp.115-121
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    • 2011
  • Objective : The purpose of this study was to investigate the changes in the contents of constituents in Socheongryong-tang (CY) and its fermentations (FCY) with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei 127, L. acidophilus 128, L. casei 129, L. plantarum 144, L. amylophilus 161, L. curvatus 166, L. delbruekil subsp. lactis 442, L. casei 693, B. breve 744, and B. thermophilum 748, were used for the fermentation of Socheongryong-tang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : The increased constituents were identified to be liquiritigenin (1) and cinnamyl alcohol (2), and the decreased constituent was determined to be liquiritin (3). Liquiritigenin (1) and cinnamyl alcohol (2) were increased in all of the FCYs, while liquiritin (3) was decreased. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these three compounds in FCYs were different. Socheongryong-tang fermented by L. plantarum 144 and L. amylophilus 161 showed the most remarkable changes. Conclusions : CY could be increased antibacterial, neuroprotective, or antiinflammatory effect by fermentation with lactic acid bacteria, especially with L. plantarum and L. amylophilus, considering their known biological activities. In addition, it is expected that this study will help to establish quality control parameters for FCY.

Effects of Complex Food Ingredient Composed of Garlic and Fermented Soybean Hypocotyl on the Serum Lipid Profiles of the Rats Fed High-Fat Diet (마늘과 대두배아 발효물로 구성된 복합 식품소재가 고지방 식이를 섭취한 흰쥐의 혈중 지질 성분에 미치는 영향)

  • Choi, Hyung-Taek;Kim, Eui-Su;Ham, Seung-Shi;Park, Seung-Yong;Chung, Ha-Yull
    • Korean Journal of Food Science and Technology
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    • v.40 no.2
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    • pp.215-219
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    • 2008
  • Garlic that has been reacted with fermented soybean hypocotyl, termed Bio-Garlic, contains 6 times more allithiamine than garlic alone, and it was prepared as a complex food ingredient. To examine the effects of Bio-Garlic on obesity and hyperlipidemia, rats were fed a high-fat diet for 8 weeks. Bio-Garlic arrested increases in body weight without affecting feed intake in the rats. The Bio-Garlic also lowered serum levels of total cholesterol and triglycerides, while increased serum HDL-cholesterol levels. The atherogenic index of the Bio-Garlic treated group decreased, suggesting that Bio-Garlic has the potential to be marketed as a functional health food ingredient with beneficial effects on the circulatory system.

Implementation of Dynamic Context-Awareness Platform for Internet of Things(IoT) Loading Waste Fire-Prevention based on Universal Middleware (유니버설미들웨어기반의 IoT 적재폐기물 화재예방 동적 상황인지 플랫폼 구축)

  • Lee, Hae-Jun;Hwang, Chi-Gon;Yoon, Chang-Pyo
    • Journal of the Korea Institute of Information and Communication Engineering
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    • v.26 no.8
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    • pp.1231-1237
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    • 2022
  • It is necessary to dynamic recognition system with real time loading height and pressure of the loading waste, the drying of wood, batteries, and plastic wastes, which are representative compositional wastes, and the carbonization changes on the surface. The dynamic context awareness service constituted a platform based on Universal Middleware system using BCN convergence communication service as a Ambient SDK model. A context awareness system should be constructed to determine the cause of the fire based on the analysis data of fermentation heat point with natural ignition from the load waste. Furthermore, a real-time dynamic service platform that could be apply to the configuration of scenarios for each type from early warning fire should be built using Universal Middleware. Thus, this issue for Internet of Things realize recognition platform for analyzing low temperature fired fire possibility data should be dynamically configured and presented.

Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89 (내당성 효모 Saccharomyces cerevisiae SS89에 의한 동결농축 사과즙의 무가당 아이스 사과주 속성 발효)

  • Choi, Sang-Hoon;Baek, Seong-Yeol;Yeo, Soo-Hwan;Park, Heui-Dong
    • Food Science and Preservation
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    • v.19 no.3
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    • pp.413-419
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    • 2012
  • Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 $^{\circ}Brix$ was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 $^{\circ}Brix$, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

Identification of Novel Bacillus subtilis IDCC 9204 Producing a High-Level Fibrinolytic Enzyme and Properties of NK-IL9204 (고농도 혈전용해효소를 생산하는 신규 Bacillus subtilis IDCC 9204의 분리 및 NK-IL9204의 효소학적 특성)

  • Lee, Seung-Hun;An, Gwangmin;Kim, Heu-Hang;Kang, Jae-Hoon;Kang, Dae-Jung
    • Korean Journal of Food Science and Technology
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    • v.44 no.5
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    • pp.600-606
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    • 2012
  • A Bacillus sp. that produces fibrinolytic enzyme was isolated from Cheonggukjang, a traditional Korean soybean-fermented food. According to 16S rRNA gene base sequencing, the bacillus was identified as a variety of Bacillus subtilis, and named Bacillus subtilis IDCC 9204. Fibrinolytic enzyme NK-IL9204 was stable up to $60^{\circ}C$ and within pH range of 5-10. Purified NK-IL9204 was detected through fibrin zymography. The molecular weight and isoelectric point of the enzyme were estimated to be 27.7 kDa and 6.7 by SDS-PAGE and 2D electrophoresis, respectively. Its amino acid sequence was similar to that of nattokinase (identities 99.5%) and different from that of nattokinase BPN (identities 86.4%). The plasma fibrinolytic activity of NK-IL9204 was measured by euglobulin clot lysis times (ECLT). The NK-IL9204 was orally administered to SD rats for 3 weeks (1,000 FU/rat/day). The ECLT was significantly shortened by supplementation of NK-IL9204.

Hyaluronidase Inhibitory Activity of Extracts from Doenjang, Chungkookjang and Miso (된장, 청국장 및 미소추출물의 Hyaluronidase 저해활성)

  • Ahn, Sun-Kyung;Hong, Kwang-Won
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.8
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    • pp.1119-1123
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    • 2005
  • The inhibitory effects of water and methanol extracts of Doenjang, Chungkookjang and Miso on bovine hyaluronidase were examined. The extracts were vacuum-dried and the resulting pellets were dissolved with 0.1 M acetate buffer with 1$\%$ DMSO to a final concentration of 50 mg/mL. The water extracts of Doenjang, Chungkookjang and Miso inhibited 62$\%$, 70$\% $, 56$\%$ of hyaluronidase activity, respectively, while the extract of crushed soybean inhibited 24$\%$ of the activity. Under the same condition, disodiumcromoglycate known as an anti-allergic drug inhibited 46$\%$ of hyaluronidase activity at the concentration of 0.35 mg/mL as a positive control. Also the methanol extracts of Doenjang, Chungkookjang and Miso inhibited 48$\%$, 52$\%$, 70$\%$ of hvaluronidase activity, respectively, while the extract of crushed soybean inhibited 46$\%$ of the activity. After heat treatment of the water extracts of Doenjang, Chungkookjang and Miso at 100"C for 10 min, hyaluronidase inhibitory effects of them were reduced approximately to half. However, hyaluronidase inhibitory effects of methanol extracts were maintained well even after heat treatment.

생물공정의 측정 및 새로운 공정변수의 개발

  • Heo, Won
    • 한국생물공학회:학술대회논문집
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    • 2000.04a
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    • pp.51-52
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    • 2000
  • 생물공정의 운전에 있어서 적절한 공정변수가 부족한 경우가 많다. 이것은 멸균과정을 견딜 수 있는 신뢰성 높은 센서가 부족하기 때문이다[1]. 생물공정에 주로 사용되는 센서로서는 온도, pH, D.O., rpm, viscosoty 등이 있으나 이 센서들은 배양액의 물리적 혹은 화학적 상태를 측정할 수 있는 경우가 대부분이다[2]. 미생물의 대사활동과 관련이 있는 공정 변수로는 배출가스의 성분을 측정하여 얻을 수 있는 Oxygen uptake rate, Carbon dioxide evolution rate 및 Respiratory quotient가 있으며 현재 생물공정의 운전에 사용되고 있다[3]. 그러나 반복적인 센서의 보정과 연결관의 잦은 청소 및 보수를 필요로 하여 제한적으로 사용되고있는 실정이다. 자동화된 습식분석장치, Gas chromatograph, High Performace Liquid Chromatograph 혹은 Mass spectrophtometry 등을 온라인 샘플 처리장치와 연결하여 발효조의 배양액의 성분을 온라인으로 분석하고 공정의 운전에 응용하는 사례가 많이 발표되었다[4-6]. 고가의 장비 및 운전의 번거러움이나 추가적인 인력이 필요하므로 역시 특별한 경우에만 사용되고 있다. 이외에도 여러 종류의 온라인 센서 및 바이오 센서등이 개발되어 사용되고 있으나 역시 그 사용범위는 특수한 영역에 한정되어있다. 이와 같이 새로운 센서를 개발하여 공정변수를 측정하려는 시도중의 하나가 소프트웨어 센서의 개발이다. 이 것은 공정상에서 발생하는 1차 공정변수를 이용하여 배양액의 상태 혹은 2차적인 공정 변수를 추측해내는 것이다. 대부분의 경우 기존의 공정 변수를 사용하므로 추가적인 비용이 들지 않고 소프트웨어의 형태로 구현되므로 센서의 보정과 설치 및 유지관리의 노력이 매우 적은 장점이 있다. 본 연구에서는 생물공정에서 자동제어 과정에서 발생하는 여러 가지 공정상의 제어 신호로부터 새로운 공정 변수를 얻어내고자 시도하였다. 대부분의 생물공정에서는 pH의 자동제어가 필수적인데 자동제어 과정에서 발생하는 pH 제어 신호 및 pH의 변화 응답신호를 이용하여 배지의 완충용량의 변화와 알칼리의 소비속도를 온라인으로 측정할 수 있었다. 여기에 인공지능망을 설계하여 균체의 량을 온라인으로 추정하는 방법을 개발하였다 [7].산업용 발효조의 운전 온도는 주로 냉각수의 단속적인 공급에 의하여 항상 일정하게 조절된다. 따라서 냉각수의 냉각량을 측정하면 미생물의 배양시 발생하는 대사열량을 측정할 수 있게 된다. 본 연구에서는 실험실의 발효조를 냉각수의 단속적인 공급에 의하여 자동온도 조절이 되도록 개조하고 여기에 냉각수의 유출입 지점에 온도센서를 부착하여 냉각수의 온도를 측정하고 냉각수의 공급량과 대기의 온도 등을 측정하여 대사열의 발생을 추정할 수 있었다. 동시에 이를 이용하여 유가배양시 기질을 공급하는 공정변수로 사용하였다 [8]. 생물학적인 폐수처리장치인 활성 슬러지법에서 미생물의 활성을 측정하는 방법은 아직 그다지 개발되어있지 않다. 본 연구에서는 슬러지의 주 구성원이 미생물인 점에 착안하여 침전시 슬러지층과 상등액의 온도차를 측정하여 대사열량의 발생량을 측정하고 슬러지의 활성을 측정할 수 있는 방법을 개발하였다.

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