• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.201-203
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• 2003

In this study, succinic acid production using fumaric acid fermentation broth was investigated. We tried to produce fumaric aicd from glucose by Rhizopus oryzae and then convert fumaric acid fermentation broth into succinic acid by Enterococcus faecalis RKY1. Conversion ratio of succinic acid was more than 0.90 g/g-fumaric acid. Furthermore, we optimized conditions of conversion from fermentation broth. As a result, when fumaric acid fermentation broth for succinic acid production was employed, we could decrease the amount used of glycerol and yeast extract.

• YAKHAK HOEJI
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• v.10 no.4
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• pp.7-20
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• 1966

1. Of the 32 extracts from Genus of lishenes broth tested for antimicrobial activity, 28 inhibited at least one of the 3 test microorganisms used. 2. Twenty seven lichnes broth from 32 species tested were active against at least one of the Gram-positive bacteria M. pyogenes var, aureus 203 p, and twenty four lichenes broth from 32 Species tested were active against at least one of the Gram-positive bacteria Bacillus subtilis ATCC 6633. 3 Twenty five lichenes broth from 32 species tested were active against at least one of the Gram-negative bacteria Escherichia coli 0.126. 4. The antibiotic substances in lichenes were readily extracted by organic solvents.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.323-328
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• 2016

In this study, specific and rapid enrichment and growth conditions for the most important, classic non-O157 enterohemorrhagic Escherichia coli (EHEC) serogroups were assessed. Three enrichment broth types, namely, EC medium with MUG broth, BRILA broth, and mTSB broth with novobiocin, were compared to identify the optimum enrichment broth for EHEC isolation. Four kinds of selective media, namely, ENDO agar, Chromocult agar, TBX agar, and CHROMagar$^{TM}$ STEC medium, were compared to identify the optimum one for non-O157 EHEC isolation. The results suggested that incubation in EC medium with MUG broth at $42^{\circ}C$ for 20 h is optimum for the enrichment of non-O157 EHEC. TBX agar was identified to have the highest specificity among the tested media. Consequently, a combination of complementary selective media according to serotype must be considered for comprehensive isolation of specific EHEC.

• Korean Journal of Microbiology
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• v.47 no.2
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• pp.143-150
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• 2011

Lactic fermented dongchimi naengmyeun broth which has enhanced antioxidative activity was developed. During lactic fermentation of dongchimi naengmyeun broth at $25^{\circ}C$, changes of total lactic acid bacteria, pH, acidity, soluble phenolics, and anthocyanins were investigated. After 72 h of fermentation, the stronger antioxidant activities were observed in dongchimi naengmyeun broth supplemented with purple sweet potato than those of control dongchimi naengmyeun broth which showing 96.80% in DPPH radical scavenging activity, 100.82% in $ABTs^{+{\cdot}}$ scavenging activity, 7.77 in reducing power, and 6.89 in ferric reducing/antioxidant power, respectively. These high antioxidant activities related with higher contents of soluble phenolics and anthocyanins in dongchimi naengmyeun broth supplemented with purple sweet potato. The results suggest that the making of functional dongchimi naengmyeun broth by using high soluble phenolics and anthocyanins supplements such as purple sweet potato powder was possible.

• Food Science and Preservation
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• v.13 no.4
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• pp.457-464
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• 2006

To improve the functional properties of Gochujang, different amount of skipjack cooking broth (l%, 3%, 5%) were added and their physicochemical properties were examined during storage. During fermentation of Gochujang, pH value decreased and titratable acidity increased, regardless of the amount of skipjack cooking broth. Content of amino-nitrogen increased rapidly at 30 day of fermentation from 171.59 mg% for the control to 191.10 mg% for 5% skipjack cooking broth, and then slightly decreased. It increased with the increase of the amount of skipjack cooking broth. Content of reducing sugar had the highest value at 30 day of fermentation, and then slightly decreased During fermentation, $\beta-amylase$ activity showed the highest value at 30 day of fermentation, and then slightly decreased. Free amino acid content increased with the increase of skipjack cooking broth amount Hunter L a, and b values gradually decreased during fermentation of Gochujang. Based on sensory evaluation of Gochujang after 90 days, Gochujang with the addition of skipjack cooking broth was better than the control in terms of taste, color, flavor, and overall.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.119-127
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• 2020

Background: The aim of this study was done to identify whether mass produced wild ginseng culture broth prepared from cultivated wild ginseng roots could have an application in enhancing the agricultural utility value of leafy vegetables. Methods and Results: Leafy vegetables Lactuca sativa and Brassica juncea were treated with wild ginseng culture broth. Plants were examined and treatment (100 ㎖) applied twice a week over an eight week period. Total phenolic and flavonoid content of treated plants was then measured. Wild ginseng culture broth treatment resulted in phenolic and flavonoid content of 0.40 mg·GAE/㎖ and 0.36 mg·QE/㎖, respectively in L. sativa. When treated with wild ginseng culture broth, free radical scavenging ability was found to be higher in both L. sativa and B. juncea whereas antimicrobial activity was found to be higher in B. juncea (625 ㎍/㎖) than in L. sativa. Inorganic element analysis of L. sativa and B. juncea showed that Ca and Mg were higher in the wild ginseng broth treatment group, whereas harmful elements such as As were reduced. Conclusions: Rather than discarding the wild ginseng culture broth, it can be used as a fresh biomaterial by reprocessing it as agricultural products that can promote growth and improve functionality in plants.

• The Journal of the Korean Society for Microbiology
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• v.22 no.3
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• pp.301-307
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• 1987

A total of 42 strains of Candida albicans were examined for susceptibility to three antifungal agents, amphotericin B(AMB), 5-fluorocytosine(5-FC), and ketoconazole(KTZ), using defined medium, synthetic amino acid medium-fungal(SAAM-F), supplemented yeast nitrogen base(SYNB) and undefined medium Sabouraud's dextrose broth(SDB) and Kimmig broth media. A tube dilution method was used with minimum inhibitory concentrations(MICs) determined after incubation for 24 hour and 48 hours. All testes were performed in duplicate. In general, MICs were more reproducible after 48 hour of incubation. Forthermore, MICs determined after incubation for 48 hours were significantly higher than those determined after 24 hours. The actural MICs obtained with the different antifungal agents were clearly influenced by the test medium used. The rank order of AMB MICs according to the test medium was as follows: SAAM-F>SYNB>SDB>Kimmig broth. With 5-FC, the following pattern was observed: SYNB>SAAM-F>SDB>Kimmig borth. For ketoconazole, the MICs according to the test medium was SAAM-F>SDB>SYNB> Kimmig broth. In amphotericin B, the MICs mean value with the test medium was as follows: SDB, 0.24 mcg/ml; Kimmig broth, 0.29 mcg/ml; SYNB, 0.21 mcg/ml and SAAM-F, 0.15mcg/ml. The actural value of 5-FC was; SDB, 37.20 mcg/ml; Kimmig broth, 67.41mcg/ml; SYNB, 21.29 mcg/ml and SAAM-F, 24.61 mcg/ml and in ketoconazole, the MICs value was; SDB, 1.83 mcg/ml; Kimmig broth, 4.08 mcg/ml; SYNB, 1.95 mcg/ml and SAAM-F, 1.41 mcg/ml. The results of this investigation suggested that broth dilution susceptibility testing of yeast and yeast-like fungi are best performed with an incubation period of 48 hours. Furthermore, medium composition can significantly influence the results of such testing.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.500-505
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• 2004

The present study was to investigate the purification of a fermentation broth by an electromicrofiltration membrane. Microfiltration runs with a crude and a centrifuged broth, with solution of particles recovered from centrifugation and with permeates from microfiltration experiments were thus compared. Microfiltration performances were governed by colloids and small particles that induced sharp initial flux declines. For these results, the evolution of the overall membrane resistance was increased by $80\%$ in comparison with the electromicrofiltration membrane. The main focus of this study was set on the enhancement of the filtrate flux by an electric field. This pressure electrofiltration leads to a drastic improvement of the filtration by $100\%$ and the filtration time was thereby reduced. Pressure electrofiltration serves as an inter­esting alternative to the cross-flow filtration and it effectively separates advantageous constitu­ents such as amino acids and biopolymers from a fermentation broth. They were equally main­tained during the microelectrofiltration, although they were significantly reduced by $45\%$ by the microfiltration without the application of an electric field. Accordingly, since the electrofiltration membrane was provided more permeability, this study experimentally demonstrates that the permeability inside a membrane can be controlled using an electric field.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.380-383
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• 1996

Adenosine deaminase inhibitor was extracted from culture broth of Streptomyces sp. strain V-8 with ethylacetate. The ethylacetate extract showed the characteristic UV absorption spectrum of actinomycins at 440-450 nm. The ethylacetate extract was compared with respect to inhibitory behavior against adenosine deaminase from calf intestinal mucosa with actinomycin D, -C complex and actinomycin V. The Ki values for actnomycin D, -C complex, and actinomycin V against adenosine deaminase were determined to be 9.9 $\times$ 10$^{-6}$ M, 9.6 $\times$ 10$^{-6}$ M and 9.3 $\times$ 10$^{-6}$ M, respectively. The Ki value for the ethylacetate extract of culture broth against adenosine deaminase was determined to be 5.7 $\times$ 10$^{-6}$ M. The kinetic parameters of actinomycin D, -C complex, -V and ethylacetate extract of culture broth for adenosine deaminase were as follows:I$_{50}$ = 1.5 $\times$ 10$^{-5}$ M (actinomycin D), 2.7 $\times$ 10$^{-5}$ M (actinomycin C complex), 3.5 $\times$ 10$^{-5}$ M (actinomycin V), 8.9 $\times$ 10$^{-6}$ M (ethylacetate extract of culture broth). The adenosine deaminase was inhibited noncompetitively by ethylacetate extract of culture broth as well as by actinomycin D, -C complex and actinomycin V.