• 한국식품과학회지
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• 제28권4호
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• pp.779-785
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• 1996

산성막걸리 곡자에 대한 미생물 분리와 발효과정 그리고 제성비율에 따른 저장성에 대해 조사하였다. 산성곡자의 미생물을 분리해 본 바, 시중에서 구입한 곡자의 경우 Aspergillus속 곰팡이가 가장 많이 존재하였고 Mucor속, Rhizopus속, Penicillium이 검출되었다. 그러나 산성지방에서 직접 구한 곡자의 경우 Mucor속이 가장 많이 존재하였으며 Aspergillus속, Rhizopus속, Absidia속이 검출되었다. 그외 Saccharomyces속의 효모와 Micrococcus속, Bacillus속의 세균이 검출되었으며 산생산균은 검출되지 않았다. 시장에서 구입한 곡자와 산성지방에서 직접 구한 곡자를 사용하여 $25^{\circ}C$와 $30^{\circ}C$에서 발효를 행한 결과, $30^{\circ}C$로 배양시킨 실험구가 $25^{\circ}C$로 배양시킨 실험구보다 알콜 생산은 빨리 진행되었으나 효모 생균수는 빨리 감소하였고 알콜도 적게 생산되었다. $25^{\circ}C$ 14일동안 배양하였을 경우 시중 곡자를 사용한 실험구는 11.0%의 알콜을 생산하였으며 산성지방의 곡자를 사용한 실험구는 12.4%의 알콜을 생산하였다. 탁주를 시료로 저장온도와 제품 중의 알콜농도가 저장성에 미치는 영향을 살펴본 결과, 제품 중 알콜농도가 탁주의 저장기간에 효과가 있음을 확인하였으며, 이를 이용하여 산성막걸리 제조시 제성비율을 조절하여 저장성을 검토한 결과 6%의 알콜농도로 희석시킨 제품의 경우 $30^{\circ}C$에서 저장시 산도의 증가와 함께 10일간 저장시 피막형성을 관찰할 수 있었다. 그러나 9% 이상의 알콜을 함유한 산성막걸리의 경우 $30^{\circ}C$에서 14일간 저장하여도 산도의 변화도 없었으며 피막형성도 관찰되지 않았다.

• 대한수의학회지
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• 제36권2호
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• pp.389-394
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• 1996

This study was carried out to determine the causative agent of dermatophytosis in 7 horses, and to examine the skin mycofloras on 84 healthy and 7 diseased horses which were derived from Jae-ju and Kyonggi, Korea in 1994~1995. Specimens of hair and scale were collected from skin lesions(or normal skins) and inoculated directly on potato dextrose agar and mycobiotic agar. These agar plates were incubated at $25^{\circ}C$ for 2 weeks. Growing fungi were isolated and identified by the morphological and nutritional characteristics. Lesions were found on the hind legs of an infected horses and each lesion was round or oval(1~4 cm) in shape accompanied by severe itching. The causative agent of the 7 equine dermatophytosis was identified as Trichophyton equinum. The skin mycofloras were Penicillium(69.0%), Aspergillus(63.2%), Cladosporium(51.7%), Fusarium(31.0%), Mucor(28.7%), Absidia(18.4%), Alternaria(17.2%), Acremonium(11.5%), Paecilomyces and Phycomyces(6.9%), Rhizopus(5.6%), Trichoderma(4.6%), Scopulariopsis and Trichophyton(3.5%), Beauveria(2.3%), Tritiracheum, Sporothrix, Curvularla, Aureobasidium and Chaetomium(1.2%), and Yeast(27.6%).

• Journal of Microbiology and Biotechnology
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• 제9권6호
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• pp.764-772
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• 1999

To develop an enzyme-linked immunosorbent assay (ELISA) for detecting mold, we produced anti-mold polyclonal antibodies by immunizing extracellular polysaccharide (EPS) of Aspergillus flavus or Penicillium citrinum in rabbits subcutaneously. Using the purified antibody (Ab) and Ab-HRP conjugate, a sandwich ELISA for EPS was established. The standard curve of the ELISA showed the detection limit for P citrinum EPS to be $0.003{\;}\mu\textrm{g}/ml$. The cross-reactivities of the anti-P citrinum EPS Ab toward components of P citrinum such as EPS, liquid, and solid culture mycelium were 100, 10.5, and 0.58%, respectively, and those toward components of A. flavus such as EPS, liquid and solid culture mycelium, and spore were 300, 0.67, 0.29, and 0%, respectively. When the reactivities toward culture broths of 59 mold strains were tested by the sandwich ELISA, most of the Aspergillus (16 of 18) and Penicillium (14 of 16) strains along with one of the two Cladosporium strains gave positive signals in the culture broths even when diluted 1,000 fold, while the rest of species such as Fusarium, Absidia, Alternaria, and Candida gave negative signals. When the water extracts of 30 corn samples were analyzed by the sandwich ELISA, the EPS in the com could be detected in the concentration range of $0.1-1.6{\;}\mu\textrm{g}/g$.

• Journal of Microbiology and Biotechnology
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• 제11권1호
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• pp.21-28
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• 2001

Enzyme linked-immunosorbent assay (ELISA) for a rapid detection of fungi, Aspergillus and Penicillium genera in food, were developed and their efficiencies were approved by detecting artificially contaminated agricultural commodities. Mice were immunized with partially purified Aspergillus flavus extracellualr polysaccharide (EPS) and lymph node cells of the mice were fused with the myeloma cells for production of monoclonal antibodies. Mab 1G11, one of the antibodies, was selected and purified. A sandwich ELISA was established and its detection limit toward A. flavus EPS was 1mg/ml. Among the 59 strains tested (including 18 species of Aspergillus, 16 of Penicillium, 11 of Fusarium, 1 of Absidia, 2 of Alternaria, 2 of Candida, 2 of Cladosporium, 2 of Geotrichum, 2 of Mucor, 2 of Rhizopus, 1 of Trichoderma), species of Aspergillus and penicillium had a high reactivity with Mab 1G11 even up to 10,000 times dilution of culture broths. The other genera except Cladosporium resinae showed no reactivity, thus Mab 1G11 was specific to the genera of Aspergillus and Penicillium. The epitope of A. flavus EPS against monoclonal Mab 1G11 was on the carbohydrate moiety when 1 to 100$\mu g/g$ A. flavus EPS were put into rice, potato, and mandarin orange, the average recoveries detected by sandwich ELIA were 123, 59, and 76%, respectively. Correlation was found to be linear between the EPS, and mycelium of A. flavus and Penicillium citrinum grown in a liquid medium (r=0.87 and 0.96), and also between the EPS and colony forming unit in solid media of rice of potato (r=0.91-0.99).

• Journal of Microbiology and Biotechnology
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• 제21권12호
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• pp.1270-1279
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• 2011

Bealmijang is a short-term aged paste made from meju, which is a brick of fermented soybeans and other ingredients. Different types of bealmijang are available depending on the geographic region or ingredients used. However, no study has clarified the microbial diversity of these types. We identified 17 and 14 fungal species from black soybean meju (BSM) and buckwheat meju (BWM), respectively, on the basis of morphology, culture characteristics, and internal transcribed spacer and ${\beta}$-tubulin gene sequencing. In both meju, Aspergillus oryzae, Rhizopus oryzae, Penicillium polonicum, P. steckii, Cladosporium tenuissimum, C. cladosporioides, C. uredinicola, and yeast species Pichia burtonii were commonly found. Moreover, A. flavus, A. niger, P. crustosum, P. citrinum, Eurotium niveoglaucum, Absidia corymbifera, Setomelanomma holmii, Cladosporium spp. and unclassified species were identified from BSM. A. clavatus, Mucor circinelloides, M. racemosus, P. brevicompactum, Davidiella tassiana, and Cladosporium spp. were isolated from BWM. Fast growing Zygomycetous fungi is considered important for the early stage of meju fermentation, and A. oryae and A. niger might play a pivotal role in meju fermentation owing to their excellent enzyme productive activities. It is supposed that Penicillium sp. and Pichia burtonii could contribute to the flavor of the final food products. Identification of this fungal diversity will be useful for understanding the microbiota that participate in meju fermentation, and these fungal isolates can be utilized in the fermented foods and biotechnology industries.

• 한국균학회지
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• 제26권4호통권87호
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• pp.478-486
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• 1998

The isolates of Rhizopus collected from Korean traditional fermented food meju and nuruk, were compared with the well known species of Rhizopus donated. The isolates of Rhizopus were identified with the numerical analyses calculated from RAPD-DNA bands, and confirmed with the microscopic observations of morphological features on PDA. The isolates of R. oryzae purchased were segregated through the results of RAPD or the morphological features. The species of R. nigricans, known as an illegitimate species, were different from those of R. stolonife and it is estimated that they are species of Rhizopus, again. According to microscopic observations and the result of RAPD, Some isolates of R. oryzae purchased belong to R. nigricans and are completely different from R. oryzae in their growth. The isolates of R. nigricans included with several isolates of R. oryzae identified for the different phenotypes and were heterogenous. The isolate of R. oligosporus were speculated to be different from morphological features of Rhizopus, but to be similar to the species of Absidia on the apophysis of sporangium. Its sporangiophore or mycelium was observed to be dark black, but the sporangia were not in those of R. oligosporus. The isolates collected from Korean traditional nuruk showed genetic diversity, and also considered to be different tastes in Korean rice wines.

• 미생물학회지
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• 제8권2호
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

• 한국균학회지
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• 제27권4호통권91호
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• pp.312-317
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• 1999

우리나라 중요한 식품 원료인 전통 매주로부터 분리한 단독균의 접종 메주의 암세포 저해효과를 검색하기 위하여, 민간유래의 혈액암 세포주에 대한 저해활성을 MTT assay로 분석하였다. 먼저 전통 메주로부터 21종의 단독균을 분리한 후 각각 접종하여 발효된 단독균의 메주시료를 조제한 다음 80% methanol로 추출하였다. 메주 메탄올추출물은 혈액암세포중 HL60에서는 다소 낮은 성장 저해효과를 보였으나, U937과 Jurkat cell에서는 저해효과가 큰 것으로 나타났다. 특히 Mucor속과 Absidia속 Aspergillus속으로 제조된 메주들에서 이들 혈액암세포에 대해 저해효과가 큰 것으로 나타났다. 그러나 모든 메주 메탄올추출물들은 인간의 정상 lymphocyte에서 대해서는 90% 이상의 높은 생존율을 나타내어 정상 세포에 대한 성장 저해 효과가 거의 없음을 보며주었다. 이는 단독균의 메주시료가 가지는 세포독성이 암세포에 대한 특이적인 작용인 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제19권11호
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• pp.1295-1300
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• 2009

A 2,172-bp full-length gene (aga-F78), encoding a protease-resistant $\alpha$-galactosidase, was cloned from Rhizopus sp. F78 and expressed in Escherichia coli. The deduced amino acid sequence shared highest identity (45.0%) with an $\alpha$-galactosidase of glycoside hydrolase family 36 from Absidia corymbifera. After one-step purification with a Ni-NTA chelating column, the recombinant Aga-F78 migrated as a single band of ~82 and ~210 kDa on SDS-PAGE and nondenaturing gradient PAGE, respectively, indicating that the native structure of the recombinant Aga-F78 was a trimer. Exhibiting the similar properties as the authentic protein, purified recombinant Aga-F78 was optimally active at $50^{\circ}C$ and pH 4.8, highly pH stable over the pH range 5.0-10.0, more resistant to some cations and proteases, and had wide substrate specificity (pNPG, melidiose, raffinose, and stachyose). The recombinant enzyme also showed good hydrolytic ability to soybean meal, releasing galactose of $415.58\;{\mu}g/g$ soybean meal. When combined with trypsin, the enzyme retained over 90% degradability to soybean meal. These favorable properties make Aga-F78 a potential candidate for applications in the food and feed industries.