• KSBB Journal
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• v.10 no.2
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• pp.126-130
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• 1995

A membrane gas sensor was developed for the measurement of ethanol concentration during acetic acid fermentation. The fermentation broth including ethanol was permeated through the silicone membrane by synthetic air as a carrier gas and was detected by a semiconductor gas sensor. The optimum conditions of membrane gas sensor were 20m1/min of flow rate and 0.5mm of membrane thickness. In acetic acid fermentation, an on-line measurement of ethanol concentration was conducted by the proposed membrane gas sensor and then the on-line sensor signal, was compared with the result of off-line analysis by gas chromatography. As a result, a correlated response over the range of $0∼70g/\ell$ was shown between membrane gas sensor and gas chromatography and this use of membrane gas sensor was experimentally ascertained for the monitoring and control of bioprocess like acetic acid fermentation.

• KSBB Journal
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• v.11 no.1
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• pp.65-70
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• 1996

Sodium gluconate was produced by neutralization of gluconic acid formed during the submerged culture fermentation of glucose with Aspergillus niger ACM 7. The fermentation characteristics of Aspergillus niger ACM 7 were investigated quantitatively according to the change of the initial glucose concentrations and the initial pHs of fermentation broth. The maximum specific growth rate was estimated to be $0.20hr^{-1}$ at 95g/$\ell$ of initial glucose concentration. The maximum fermentability of sodium gluconate was 95% at the initial glucose concentration of 26g/$\ell$. However, the maximum sodium gluconate productivity was 1.18g/$\ell$/hr when the initial glucose concentration was 110g/$\ell$. The optimum pH was found to be 5.5 for both the cell growth and the sodium gluconate production. With optimized culture conditions, the productivity of sodium gluconate in a fed-batch culture(production fermentor, 16,000$\ell$) increased up to 7.1g/$\ell$/hr.

• KSBB Journal
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• v.8 no.2
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• pp.172-177
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• 1993

In order to reduce BOD of wastewater from alcohol distillery manufactory, the production of single cell lipid was attempted. Among five yeast strains tested, Rhodotorula glutinis was most desirable for lipid production. Wastewater was treated with 2N NaOH and used as a medium. The optimum pH and temperature for lipid production were found to be 5.0 and $30^{\circ}C$, respectively. The addition of monobasic phosphate was good for cultivation of Rhodotorula glutinis. The C/N ratio was an important factor for lipid production and composition. The best C/N ratio was 50 for the production of single cell lipid. By cultivation Rhodctorula glutinis for 4 days, 4g/L of single cell lipid was harvested and BOD of wastewater reduced by 88.7%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.904-909
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• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• Journal of Mushroom
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• v.19 no.4
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• pp.300-309
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• 2021

This study was conducted to develop food and medicinal products containing useful components of Lentinula edodes in Codonopsis lanceolata and Platycodon grandiflorus for use as herbal medicine. We manufactured C. lanceolata (FCLM) and P. grandiflorus (FPLM) extract fermented with L. edodes mycelium. The effect of the two fermented products on proximate composition, free sugar, organic acid, 𝛽-glucan, ergothioneine, ergosterol, and vitamin D₂ levels, and 3T3-L1 preadipocyte cell growth were studied. The proximate composition analysis results showed that the crude fiber and crude fat content in FCLM was higher than that in FPLM, and the crude protein and soluble nitrogen content in FPLM was higher than that in FCLM. Free sugar analysis detected arabinose, glucose, and sucrose in both FCLM and FPLM, and the total free sugar content was high in FPLM. The organic acid content was lower in FCLM and FPLM compared to C. lanceolata and P. grandiflorus before fermentation. The 𝛽-glucan content was higher than that of L. edodes used as a control in both fermented products, FCLM and FPLM. The content of ergothioneine, an antioxidant, was higher in FCLM than in FPLM. Ergosterol content was highest in L. edodes which was used as a control, and the two fermented products showed similar content. Vitamin D₂ was detected only in FCLM and FPLM, and FPLM (0.58±0.01 mg%) showed a higher vitamin D₂ content than FCLM (0.47±0.01). FCLM and FPLM showed a higher level of cell viability for 3T3-L1 pre-adipocytes compared to non-fermented C. lanceolata and P. grandiflorus. In addition, FCLM and FPLM inhibited 3T3-L1 preadipocyte differentiation more than C. lanceolata and P. grandiflorus before fermentation, which may exert an anti-obesity effect.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.193-198
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• 1999

The optimal culture condition of Bacillus sp. P16 was investigated for production of an extracellular endo-splitting chitosanase. The best carbon and nitrogen sources for the chitosanase production were chitosan and tryptone, respectively. The best condition for the maximum activity was at $37^{\circ}C$ in a medium containing 0.5% powdered chitosan, 1% tryptone, and 1% NaCl(at initial pH 7.0) in a rotary shaker(200 rpm). In a jar fermenter, the culture duration shortened to $6{\sim}12$ hr for maximum activity and the enzyme activity increased about 100% compared with that of flask culture.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2012.05a
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• pp.7-7
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• 2012

인삼(Panax ginseng C.A. Meyer)은 두릅나무과(Araliaceae)에 속하는 식물로 동아시아에서 2,000여년 전부터 보기(補氣)제로 사용된 중요한 약재이다. 홍삼은 인삼의 뿌리를 찐 것으로, 고려시대 이전부터 쪄서 말리는 가공법이 있었던 것으로 알려져 있다. 건강기능식품에서 말하는 홍삼제품은 홍삼을 원재료로 하여 이를 분말화하거나 물이나 주정으로 추출하여 농축 또는 발효하여 식용에 적합하며, 진세노사이드Rg1과 Rb1의 합이 0.8~34 mg/g이 되어야 한다. 2011년 한국의 건강기능식품 시장은 약 3조 6,000억원에 이르며, 홍삼시장은 1조 2,000억원에 이른다. 2007년 6,420억원이었던 홍삼시장이 5년만에 두배가 된 것이다. 홍삼시장이 성장하면서 한국인삼공사(정관장)와 농협중앙회(NH한삼인), 동원F&B(천지인), 웅진식품(다채움수) 등의 회사가 기초연구와 다양한 제품개발을 통하여 경쟁하고 있다. 한국인삼공사의 경우, 최근 식품의약품안전청으로부터 홍삼의 '항산화' 기능에 대하여 건강기능식품기능성원료 인정을 받았고, '홍삼정타브렛'을 출시하였으며 '홍이장군' 브랜드를 리뉴얼하였다. 농협중앙회에서는 이미지 향상을 위한 '지성이면 한삼인' 시리즈와 짜 먹는 '뽀로로 홍삼 젤리'를 출시하였고, 동원F&B은 '홍송조화건조'를 제조공정에 도입하였고, 캡슐형태의 제품을 출시하였으며, 최근에는 꼬마버스 타요를 활용하여 '천지인 꼬마버스 타요' 시리즈를 개발하였다. 웅진식품, 대상웰라이프 등에서도 사포닌이 흡수되기 좋게 만든 '발효홍삼' 제품을 출시하고 있다. 향후 홍삼시장의 지속적인 성장을 위해 기초연구와 소비자의 니즈에 맞는 국내시장만이 아닌 해외시장까지 나아갈 수 있는 특화된 제품 개발이 절실히 요구되는 시점이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.76-82
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• 2009

Wheat is the most widely cultivated cereal and an important source of dietary protein worldwide. Wheat allergy, defined as an adverse immunologic reaction to wheat, encompasses a broad spectrum of disorders with different pathomechanisms and clinical manifestation. The Nuruk, a traditional Korean Koji for brewing, was made with wheat flour and fermenting microbes such as bacteria, yeast and mold. The strains grown on Nuruk secrete various enzymes as amylase and protease. By the activation of such enzymes, starch and proteins in Nuruk are hydrolyzed to sugar and amino acid. Therefore, it is supposed to reduce allergic proteins in wheat. To study quality properties and degradation degree of allergenicity in Nuruk by fermentation, we investigated the changes of general ingredients and allergenicity in Nuruk during fermentation. Moisture contents was decreased from 24.2% to 13.6% during fermentation. Crude lipid and protein contents were gradually increased during fermentation. After 15 days of fermentation, reducing sugar and total sugar contents were reached its maximum level, and they were 27.45% and 39.00%, respectively. Acid and neutral protease activity were significantly increased during fermentation, but alkaline protease activity was not detected. ${\alpha}$-amylase activity was gradually increased and showed maximum level about 2,833.00 U/g after 15 days of fermentation. Glucoamylase activity was the highest level about 497.9 U/g after 10 days of fermentation. The increase of these proteolytic and saccharogenic enzyme activities will provide efficient condition for production of rice wine. Also, protein fractions were isolated from Nuruk, and degradation of these proteins during fermentation were confirmed by SDS-PAGE. IgE immunoblotting using patient's sera with wheat allergy was performed to confirm allergenic protein in Nuruk. These results as fermentation of Nuruk will provide a useful tool for developing safer wheat products to prevent wheat allergy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of Biosystems Engineering
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• v.23 no.1
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• pp.31-48
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• 1998

가축분뇨, 음식쓰레기 둥의 유기성 고형 폐기물의 퇴비화처리 과정의 성능 향상과 암모니아 가스 발생을 저감화 하려는 연구의 일환으로서 파이로트 규모의 원통형 회분식 분해조 및 숙성조를 설계, 제작하여 퇴비화 성능과 탈취 효과를 분석하였다. 고형퇴비화 처리에 미치는 주요요인은 초기재료의 수분, 탄질비, 수소이온농도, 발효온도 및 통기조건 등이다. 돈분에 부자재인 톱밥을 혼합하여 초기 재료의 수분, 탄질비, 수소이온농도 등을 동일한 재료로서 같은 수준에 유지하고 연속통기와 간헐통기 방식으로 퇴비화하는 동안에 분해 및 숙성단계의 부위별 발효온도의 변화, 산소흡수 및 탄산가스 배출농도의 변동, 평균통기량, 재료의 평균온도 변화, 암모니아가스 배출농도의 변화 등을 분해 및 숙성 전기간을 통해 측정하고 초기재료와 숙성재료의 주요 이화학적 성분을 분석하여 퇴비화 성능과 회비 탈취 효율을 비교하였다. 주요 연구결과는 다음과 같다. 1. 숙성과정 8일 이후의 암모니아가스 탈취효율은 연속통기법이 90%이고, 간헐통기법이 70%였으며, 분해 및 숙성과정의 발효온도, 탄산가스 발생, 암모니아가스 배출농도 및 숙성회비의 성분 둥의 결과로서 판단할 때 에 퇴비 화 소요기 간은 6주간이었다. 2. 탄산가스 배출농도 변화로서 간헐통기 퇴비화 방식은 연속통기법에 비하여 분해과정이 7일 정도 빠르고, 숙성과정이 10일 정도 단축되었으며 암모니아가스 농도도 적게 나타나고 있었다. 3. 퇴비화 분해과정이 지난 후 숙성과정 도입단계에서 퇴비재료의 혼합 교반에 따른 재료의 고온상승으로 인한 암모니아가스의 고농도화 현상의 억제대책이 필요하다고 판단되었다.