• Nutrition Research and Practice
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• v.3 no.1
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• pp.3-8
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• 2009

The matrix metalloproteinases (MMP) play an important role in tumor invasion, angiogenesis and inflammatory tissue destruction. Increased expression of MMP was observed in benign tissue hyperplasia and in atherosclerotic lesions. Invasive cancer cells utilize MMP to degrade the extracellular matrix and vascular basement membrane during metastasis, where MMP-2 has been implicated in the development and dissemination of malignancies. The present study attempted to examine the antiangiogenic activity of the medicinal herbs of Aspergillus usamii var. shirousamii-transformed Angelicae Gigantis Radix and Zizyphus jujube (tAgR and tZj) with respect to MMP-2 production and endothelial motility in phorbol 12-myristate 13-acetate (PMA)- or VEGF-exposed human umbilical vein endothelial cells (HUVEC). Nontoxic tAgR and tZj substantially suppressed PMA-induced MMP-2 secretion. In addition, $25{\mu}g/mL$ tAgR and tZj prevented vascular endothelial growth factor-stimulated endothelial cell transmigration and tube formation. The results reveal that tAgR and tZj dampened endothelial MMP-2 production leading to endothelial transmigration and tube formation. tAgR and tZj-mediated inhibition of endothelial MMP may boost a therapeutic efficacy during vascular angiogenesis.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.224-230
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• 1973

The culture used wheat bran as media for four kind of mold strains such as Aspergillus oryzae, Aspergillus kawachii, Aspergillus usamii and Rhizopus javanicus to examine which strain could higher the activity of amylase most which is used for alcohol fermentation. It also provided three different kind of wheat bran media containing starch of 47%, 51% and 55% respectively for each strain. For each media it also added three different kind of nitrogen sources; ammonium sulfate, casein, and ammonium sulfate and casein equally mixed. Each nitrogen source added was subordinately differentiated into three different percentages, 2%, 4% and 6% respectively, except the 2% for the ammonium sulfate. The results obtained were summarized as follows (1) The activity of ${\alpha}-amylase$ was highest in the media of starch value 47% of wheat bran with 6% of casein added. (2) The activity of ${\beta}-amylase$ was highest in the media of starch value 51% of wheat bran with 2% of the equal mixture of ammonium sulfate and casein added. (3) The activities of both ${\alpha}-amylase$ and ${\beta}-amylase$ of Aspergillus usamii were highest in the media of starch value 47% wheat bran with no addition of nitrogen source. (4) Of the four strains examined, the activities of ${\alpha}-amylase$ and ${\beta}-amylase$ cultured in Rhizopus javanicus were both relatively higher. (5) The activities of ${\alpha}-amylase$ and ${\beta}-amylase$ of the strains examined became lower as the percentage of starch contents increased except in Rhizopus javanicus.

• Korean Journal of Microbiology
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• v.29 no.1
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• pp.8-15
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• 1991

Interspecific hybrids between the ASpergillus spp., A. awamori, A. usamii and A. oryzae, were obtained by nuclear transfer technique. Nuclei isolated from an auxotrophic mutant strain were transferred into the protoplasts of a recipient strain of different species. The frequency of interspecific hybrid formation by nuclear transfer was $2*10^{-5}$ $-7*10^{-4}$ In contrast, no interspecific hybrid was isolated by protoplast fusion. Among the hybrids tested, 10 strains showed increased activity of some or all components of cellulases, xylanases and amylase up to more than two times. Isozyme pattern of the hybrids were analyzed by polyacrylamide gel electrophoresis and isoelectric focusing followed by activity staining, which showed that some of the hybrids have isozyme patterns unidentical to either of the two parents. By measuring the DNA contents and the sizes ofthe conidia, the karyotypes of the hybrids were estimated to be aneuploid near to haploid, diploid or triploid. It was concluded that the unclear transfer technique is much more efficient in the formation of interspecific hybrids than protoplast fusion and is very useful for the improvement of Aspergillus strains.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1975.12a
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• pp.182.2-182
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• 1975

자연계에서 분리한 유기산 생성균 8주 가운데 구연산 생성능력이 강한 1주를 선정하여 이것이 Aspergillus niger임을 확인하였다. 이 균주를 Sakaguchi's medium 으로 14일 동안 진 탕배양함으로써 17g/l의 구연산이 생산되어, 같은 조건에서 12g/l를 생성하는 기존 균주 A. usamii보다 구연산 생성율이 높았으므로 이 A. niger 사용 균주로 결정하였다.(중략)

• Microbiology and Biotechnology Letters
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• v.16 no.3
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• pp.231-237
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• 1988

Several methods to produce ethanol from tapioca starch were examined. Among four methods tested, alcohol fermentation with extruded tapioca starch was the most effective, which alcohol yield was 460.5 f/ton. After 69hours reaction with Rhizopus sp. glucoamylase, 108.7mg/$m\ell$ of reducing sugar were produced from extruded tapioca and 43.8mg/$m\ell$ from raw tapioca starch. In alcohol fermentation with extruded tapioca, the high concentration of alcohol at early stage prevented bacterial contamination and the fermentation rate was increased due to the high saccharifying power of glucoamylase on the extruded starch, but extrusion temperature had no influence on the fermentability, Scanning electron microscopy showed that the extrusion process changed the structure of tapioca starch granule to more susceptible form to glucoamylase attack than the raw starch. And glucoamylase of Rhizopus sp. had stronger digestion activity on both extruded tapioca and raw tapioca starch than that of Aspergillus usamii.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.36-41
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• 2016

Ochratoxin A and aflatoxin may be detected from naturally fermented foods due to the contamination of the mycotoxin-producing molds or un-prudential use of the mycotoxin producing starter strains during the fermentation. This study was carried out to analyze the production of ochratoxin A and aflatoxin under the various environmental conditions. For the experiment, the effects of different temperature, culture media, and fermentation time on the production of ochratoxin A by Aspergillus usamii KFRI 999 and A. awamori KFRI 983 were analyzed. Additionally, the production of aflatoxin was assessed under the various temperature, initial pH, fermentation time and culture media during fermentation by A. flavus KACC 41403 and A. oryzae KACC 46471. The levels of ochratoxin A and aflatoxin were analyzed by HPLC. The result showed that the production of mycotoxin was greatly affected by the fermentation temperature. A. oryzae KACC 46471 did not produce aflatoxin. All of the mycotoxin producing strains showed the highest level of mycotoxin at $30^{\circ}C$. A. awamori KFRI 983 showed the lowest level of ochratoxin A in PDA media among the experimental medium. The results of the present study may be useful for the reduction of ochratoxin A and aflatoxin in various foods.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.9-15
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• 1996

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, ${\alpha}-amylase$ and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of $2{\sim}3%$ wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1654-1659
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• 2008

The aim of this study was to compare the fermentation characteristics of tissue cultured mountain ginseng, extruded tissue cultured mountain ginseng, and root hair of red ginseng. Also, pH, acidity, brix, reducing sugar, total sugar, and alcohol were analyzed. The extrusion conditions were barrel temperature of 110 and $140^{\circ}C$ and moisture content of 25 and 35%. Fermentation temperature was $27^{\circ}C$ for 15 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The results showed that pH, brix, reducing sugar content, and total sugar content of fermented broths were decreased after 5 days and then maintained steadily for the following 10 days. Acidity of final fermented broths were 1.12% (root hair of red ginseng), 1.19% (tissue cultured mountain ginseng), and $0.97{\sim}1.02%$ (extruded tissue cultured mountain ginseng), respectively. Alcohol content of final fermented broths were 3.82% (root hair of red ginseng), 0.91% (tissue cultured mountain ginseng), and $1.86{\sim}2.18%$ (extruded tissue cultured mountain ginseng). The fermentation efficiency of extruded tissue cultured mountain ginseng (barrel temperature $140^{\circ}C$, moisture content 25%) were the highest. In conclusion, the fermentation efficiency was increased by extrusion process.

• Applied Biological Chemistry
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• v.8
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• pp.45-50
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• 1967

Starch was liquefied by the bacteriological ${\alpha}-amylase$ and saccharified separately by four strains of mold as saccharogenic enzymes, then thise was fermented for research the fermentation rates, the usefulness of application of four strains of mold and the S.P to need in proportion increasing of concentration of mixed-starches for brewing in this experiment. The obtained results were as follows: 1) In the ability of saccharificatien, fermentation and acid resistance, Aspergillus usamii mut shirousamii, which were used to produce the koji, were excellent, however, Rhizopus delemar had heavy pollution in a lot of production of koji, were-as its qualities as enzyme was good. 2) The necessary S.P in proportion to the concentration of mixed-starch for brewing was found in this experiment in which was fermented in the various concentration of the adding S.P and the mixed-starches for brewing. 3) In the experiment of almost manufacture scale, the S.P needed essentially in the saccharogenic formentation was found and the usefulness of the necessary S.P was observed, and in fact in the manufacture scale it was safer to add the S.P more than 1.2% because it must be considered that the ability of enzymes is reduced by heat or acid. 4) The period of fermentation was shorten because the conditions for yeast propagation were excellent as a results of starches being liquefied by bacteriological amylase, and saccharified by molds as saccharogenic enzymes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).