• Journal of the Korean GEO-environmental Society
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• v.17 no.11
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• pp.35-43
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• 2016

In this study, by using a Effective Microorganisms Brewing Cycle, it confirmed the purification effect of pollutants that are adsorbed on the basins stench removal and retarding soil. On the basis of on-site application test, a soil decontamination system will be suggested. Using a Effective Microorganisms Brewing Cycle, the odor concentration is reduced 2.5 times than that of natural purification treatment method. It was measured and found that the quality of the pore water discharged from the soil is improved. In addition, it was found that a composite of copper and lead with the fermentation microorganisms adsorbed on soil particles from the surface of the stirred experiments lagoon mixed soil is reduced to 65% and 66%, respectively, The TPH organic component was confirmed that the reduction effect of 85%. Restoration of reservoir contaminated soils using the effective microorganism brewing cycle needs to be more developed and implemented as a long-term purification system. This study may be a good reference of developing more complete microorganism brewing system which will efficiently reduce the odor and soil contamination based on optimal stirring and mixing ratio of the compound solutions and contaminated soils in reservoir.

• Journal of Animal Environmental Science
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• v.9 no.1
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• pp.27-34
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• 2003

This experiment was carried out to investigate the effect of dietary supplementation of fermented microbial complex(Eco-Farm$^{(R)}$) on performance of finishing pigs and indoor air quality in finishing building. A total 135 crossbred [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] pigs were randomly arranged into nine groups and assigned to three treatments. Pigs were fed a basal diet supplemented with 0, 0.5 and 1% level of fermented microbial complex(Eco-Farm$^{(R)}$) until the market weight for 40 days of the experimental period. Average daily feed intake and feed conversion ratio were significantly improved (p<0.05) with dietary supplementation of 0.5% fermented microbial complex (Eco-Farm$^{(R)}$): however, average daily gain was not affected by dietary supplementation of fermented microbial complex(Eco-Farm$^{(R)}$). Indoor ammonia and hydrogen sulfide concentrations in the finishing building were significantly(p<0.05) decreased by dietary supplementation of fermented microbial complex(Eco-Farm$^{(R)}$) compared with those of control, however, indoor carbon dioxide concentration was not affected by dietary supplementation of fermented microbial complex(Eco-Farm$^{(R)}$). In conclusion, the results obtained from this experiment suggest that the dietary supplementation of fermented microbial complex(Eco-Farm$^{(R)}$) for finishing pigs improved performance and indoor air quality in the finishing building.hing building.

• The Microorganisms and Industry
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• v.19 no.3
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• pp.53-56
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• 1993

식물 발효식품은 발효대상이 되는 식물의 기능성에 발효미생물의 기능성, 또는 기타 발효산물의 기능성이 가미된 것으로 그 범위는 대단히 넓다. 그러나, 국내에 소개된 것은 복합야채를 착즙하여 mixed culture한 제품, 알로에즙을 이용한 발효제품, 각종 과육 및 야채의 혼합발효제품 등 10여가지 품목이 유통될 뿐이다. 이러한 시점에서 식물발효식품의 역사, 식물엑기스 발효식품의 영양학적 중요성, 각종 식물엑기스의 유용성분 및 앞으로의 가능성을 예측해 보고자 한다.

• Journal of Korean Society on Water Environment
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• v.27 no.6
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• pp.926-931
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• 2011

Among various techniques for hydrogen production from organic wastewater, a dark fermentation is considered to be the most feasible process due to the rapid hydrogen production rate. However, the main drawback of it is the low hydrogen production yield due to intermediate products such as organic acids. To improve the hydrogen production yield, a co-culture system of dark and photo fermentation bacteria was applied to this research. The maximum specific growth rate of R. sphaeroides was determined to be $2.93h^{-1}$ when acetic acid was used as a carbon source. It was quite high compared to that of using a mixture of volatile fatty acids (VFAs). Acetic acid was the most attractive to the cell growth of R. sphaeroides, however, not less efficient in the hydrogen production. In the co-culture system with glucose, hydrogen could be steadily produced without any lag-phase. There were distinguishable inflection points in the accumulation of hydrogen production graph that resulted from the dynamic production of VFAs or consumption of it by the interaction between the dark and photo fermentation bacteria. Lastly, the hydrogen production rate of a repeated fed-batch run was $15.9mL-H_2/L/h$, which was achievable in the sustainable hydrogen production.

• Journal of Mushroom
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• v.15 no.4
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• pp.237-243
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• 2017

In order to develop fermented silkworm "Dongchunghacho" (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

• Asian Journal of Turfgrass Science
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• v.22 no.2
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• pp.185-196
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• 2008

This Study was conducted to evaluate the effect of liquid fertilizer containing medium of on growth of shoot and root in creeping bentgrass (Agrostis palustris Huds. cv. Pennlixs). According to application method of liquid fertilizer, the experiment plot was designed as follows; NF : non-fertilizer; CF : compound fertilizer(21-17-17) only; T500, T300, T100 : compound fertilizer +liquid fertilizer solution diluted 500, 300, 100 folds, respective; L500 : only liquid fertilizer solution which contained the medium of Lactobacillus confusa and Pichia anomala diluted 500 folds. The every treatments was arranged by a completely randomized complete block designs with three replications. The order of turf qualities like leaf color index and chlorophyll content in treatments showed T500 T300 T100 $\geq$ CF > NF. In treatment applied with compound fertilizer, the dry weight of shoot increased by about 13% in T500, T300 and T100 than CF, and that of root about 25% in just T300. Dry weight of shoot and root increased by 88% and 44% in L500 than NF, respectively. As compared with CF, T/R ratio in T500, T300 and T100 increased by 20%, 11% and 21%, respectively and root length 7%, 8% and 3%. In comparison with NF, T/R ratio and root length in L500 increased by 39% and 74%. These results suggested that the application of liquid fertilizer containing medium of Lactobacillus confusa and Pichia anomala induced the development of turf quality and growth by promoting root growth in creeping bentgrass.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.259-265
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• 2011

Through the process of fermentation with Lactobacillus strains this study has evaluated the functionality of the traditional Korean medicine Bangpungtongsungsan after the addition of four other medicinal ingredients. In order to facilitate the growth of the Lactobacillus strains brown sugar was added to the herbal substances used. For both DPPH radical scavenging activities and SOD-like activities the medicinal mixture, when fermented through heterogeneous co-cultures, scored higher (at 77% and 42%, respectively) than when not fermented (at 31.7% and 36.3%, respectively). The co-cultured Korean medicine inhibited the growth of Bacillus subtilis PCI 219, Pseudomonas aeruginosa KCTC 2004, Staphylococcus aureus subsp. aureus KCTC 1916 and Propionibacterium acnes KCTC 3314. The inhibiting effects on ${\beta}$-hexosaminidase released from RBL-2H3 cells caused by the mixture, with and without fermentation, was seen to be similar (57% and 60%, respectively).

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

• Food Industry And Nutrition
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• v.5 no.3
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• pp.52-56
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• 2000

우리 민족 전래의 발효식품인 김치는 많은 생리활성물질들이 존재하는 다양한 재료를 사용하여 만들어지며 여러 효소와 미생물들이 관여하는 복잡한 발효과정을 거치면서 또다른 생리활성물질들을 생성한다. 이들 물질은 복합적으로 작용하여 항산화활성을 나타내며 실험방법들에 따라 조금씩 다른 양상을 보이지만 김치 재료물질들의 종류 및 함량, 발효정도 등은 김치의 항산화성에 중요한 영향을 미치는 인자들이라고 할 수 있다. 본 총설은 김치의 항산화성을 in vitro 및 in vivo수준에서의 연구결과들을 중심으로 살펴보았다.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2000.11a
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• pp.107-114
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• 2000

우리 민족 전래의 발효식품인 김치는 많은 생리활성물질들이 존재하는 다양한 재료를 사용하여 만들어지며 여러 효소와 미생물들이 관여하는 복잡한 발효과정을 거치면서 또다른 생리활성물질들을 생성한다. 이들 물질은 복합적으로 작용하여 항산화활성을 나타내며 실험 방법들에 따라 조금씩 다른 양상을 보이지만 김치 재료물질들의 종류 및 함량, 발효정도 등은 김치의 항산화성에 중요한 영향을 미치는 인자들이라고 추측할 수 있다. 본 총설은 김치의 항산화성을 in vivo 및 in vivo수준에서의 연구결과들을 중심으로 살펴보았다.