• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.561-567
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• 1991

This study was designed to investigate the productivity of L-methionine by the method of protoplast fusion between Brevibacterium flavum ATCC 14067 and Corynebacterium glutamicm ATCC 13032, and then L-methionine production was performed to continuous fermentation using the immobilized fusant cells. Mutants B. flavum K 104($thr\;met\;Km^{r}\;Et^{r}\;Sm^{r}\;Tm^{r}\;as\;genetic\;marker$) and C. glutamicum B 70($thr\;Hos\;Km^{r}\;Et^{r}\;Sm^{r}\;Tm^{r}as\;genetic\;marker$) were isolated by MNNG treatment. On the other hand, protoplast of mutants were formed to treat with lysis solution containing $500{\mu}g/ml$ of lysozyme. The ratios of protoplast formation and regeneration were 99% and $64{\sim}66%$ respectively. Fusion frequency between B. flavum K 104 and C. glutamicum B 70 showed the $3.5{\times}10^{5}$ in the 35% polyethylene glycol(PEG6000) containing 3% PVP solution. The productivity of L-methionine by fusant BFCG 37 immobilized with sodium alginate was 0.89 g/l the batch fermentation and was $18.75mg/^{1}hr\;^{1}$ on the continuous fermentation at $30^{\circ}C$ for 72 hr.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.97.1-97
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• 1978

발효에 guaicol, vanillin 및 O-V-anillin phenol 등의 유도체를 처리한 결과, yeast, Bacillus subt-ilis, Brevibacterium flavum, Pseudomonas ovalis 등의 mass, 호흡량, 성장속도 등에 미치는 영향이 크므로 발효공학에 이들 phenol 유도체를 이용하면 생산성을 향상시킬 수 있을 것으로 예상되었다.

• Journal of Microbiology and Biotechnology
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• v.3 no.1
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• pp.39-45
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• 1993

The effect of concentrations of phosphate buffer and acrylonitrile, pH, and various salts on the operational stability of the immobilized cells of Brevibacterium CH2 in a packed bed reactor were investigated. The effects of salts and carriers on the swelling of the immobilized beads during hydrolysis in a columnreactor were also investigated. Immobilization of the cells in Ba-alginate was more desirable than those in polyacrylamide and Ca-alinate for the swelling of the immobilized beads and the desired quality of the acrylamide produced. High quality acrylamide was produced using the Ba-alginate beads in a recycle fed-batch reactor without using an isotonic substrate. The conversion yield was nearly 100％, including a trace amount of acrylic acid produced as a by-product.

• Korean Journal of Microbiology
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• v.24 no.1
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• pp.18-23
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• 1986

A new type II restriction endonuclease, Bdi I, has been isolated from Brenibacterium divaricatum FERM 5948 by procedures of ammonium sulfate fractionation, DEAE-cellulose chromatography and heparin agarose chromatography. The purified Bdi I restriction endonudlease had the same cleavage patterns of Cla I whose recognition sequence is 5' ATCGAT 3'. From the result that ${\lambda}-Cla$ I DNA frahment could be cloned in pBR 322 digested with Bdi I, it has been proven that Bdi I cuts between T and C(5' AT/CGAT3') within the recognition sequence and produces 5'pCG cohesive end. The optimal temperature for the Bdi I restriction endonuclease activity was $37^{\circ}C$, and optimal salt (NaCl) concentration was 50-100 mM.

• Korean Journal of Microbiology
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• v.23 no.4
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• pp.265-270
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• 1985

Overall procedure of cell fusion between Brevibacterium flavum and Corynebacterium glutamicum was morphologically observed by transmission electron microscopy. Protoplasts formed by treatment of cells with penicillin G and lysozyme in order were released through the pores generated on a certain region of cell walls to be spherical form. When two different protoplasts were met, cell wall and membrane in the contact zone was disappeared and followed by the mutual exchange of cytoplasmic and/or chromosomal materials. Cell xall regeneration speed of the protoplasts fused was slower than that of the non-fused, whereas the size of the former was confirmed as bigger than that of the latter.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.105-111
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• 1981

Growth responses of Brevibadterium ammoniagenes BA 17-2, which had been obtained by the treatment of several mutagens in our previous report, were investigated to select the preliminary optimal concentrations of phosphate, $Mg^{++}$, $Mn^{++}$ and thiamine for the production of 5'-XMP aminase. In this experiment it was shown that the concentration of phosphate in the medium has an important effect on the growth of microorganism. Using the medium containing 0.2% of $MgSO_4{\cdot}7H_2O$, 3mg/l of $MnSO_4{\cdot}H_2O$and $1\;mg/l$ of thiamine-HCl, the maximum cell mass was obtained at the concentration of 0.4% of $KH_2PO_4$ and $K_2HPO_4$, respectively. Above the concentration of these phosphates, cell growth was inhibited as the phosphate concentration increased to 1%, but the inhibition was overcome by the addition of 1% of $MgSO_4{\cdot}7H_2O$ and 3mg/l of thiamine-HCl. The 5'-XMP aminase activity was also influenced by the concentration of phosphate, $Mg^{++}$, $Mn^{++}$, and thiamine. In addition, the optimal culture pH and temperature for the enzyme activity were found to be 6.8 and $32^{\circ}C$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.95-102
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• 1979

Brevibacterium flavum treated with phenol derivatives, guaiacol and o-vanillin has been revealed the marked increased ability in glutamic acid fermentation as 14.2 g/l in o-vanillin treated, 12.5 g/l in guaiacol treated while the 7.0 g/1 in nontreated cell. The increased ability of phenol derivatives treated cells in glutamic acid fermentation was ascribed to the formation of charge-transfer complex between phenols and oxygen. The charge-transfer complex effectively supply the oxygen to the fermention system in spite of high potential gradient in oxygen transfer formed by high cell concentration as insulator on film of air-liquid interface.

• The Korean Journal of Mycology
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• v.40 no.3
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• pp.164-173
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• 2012

For development of new high-value Korean traditional fermented food by using bioactive fungi and bacteria, Nuruk, Makgeolli and Cheonggukjang were prepared by mold, yeasts and bacteria from Korean traditional fermented foods and their physiological functionalities were investigated. Aspergillus oryzae N152-1 Nuruk showed the highest antihypertensive angiotensin I-converting enzyme inhibitory activity(57.2%), and Makgeolli made by Saccharomyces cerevisiae Y111-5 and commercial JS Ipguk (solid cultures of saccharifying enzyme-producing mold) was showed 42.0% of anti-obesity ${\alpha}$-glucosidase inhibitory activity. Among various Cheonggukjang, No 463 Cheonggukjang made by Brevibacterium iodinum NCDO 613(T) was showed the highest fibrinolytic activity (size of clear zone: 28 mm) and good anti-obesity ${\alpha}$-glucosidase inhibitory activity.

• Korean Journal of Microbiology
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• v.11 no.2
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• pp.59-62
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• 1973

Bacterium strain, K-173-10, which was isolated from waste soil of Korean brewing factories, could grow on acetate as the sole carbone source and accumulate a considerable amount of L-glutamic acid (24g/l) in the liguid culture medium. This strain was named by Brevibacterium ammoniagenes sp. by the standard method of taxonomy procedures given in the Manual of Microbiogical Methods.