• Journal of Microbiology and Biotechnology
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• v.3 no.3
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• pp.209-213
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• 1993

The flow behavior of the mycelial broth of glucoamylase hyperproducer Asp. niger No. PFST-38 for the production of glucoamylase were studied. The mycelial broth followed Bingham-pseudoplastic flow model described by Herschel-Bulkley equation. The yield stress increased with the increase in mycelial concentration. The dependency of the consistency index and the flow behavior index on the mycelial concentration could be expressed by a linear relationship. The consistency index increased proportionally with the mycelial concentration while the flow behavior index decreased with the increase in mycelial concentration. The flow property of the broth was related to the morphological data obtain in the previous study. The changes in apparent viscosity of the broth could be expressed as a function of the hyphal thickness as shown below.

• The Journal of the Korean Society for Microbiology
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• v.22 no.2
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• pp.103-108
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• 1987

Vibrio vulnificus septicemia is nor-rare diease in Korea. Carriage rate of the orgaism by shellfish is not well known. In this study performance of SPS agar and SGP broth and effect of storage of specimen in the isolaton was determined using the shellfish specimens collected from the coast and market of Koonsan city. Isolation rate was similar with TCBS and with SPS, but the rate became much highher after enrichment in SGP broth. 80% of oyster speimes were positve when inoculated immediately, but the rate dropped rapidly after storage of specimens at freezing temperature for sometime. All of the isolates fermented lactose in 2 days. A few isolates were not identfiable with API 20E system, because of acid prduction from melibiose. Serover 04 was the frequent isolates.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.171-175
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• 2006

Chitin compost and broth were used to suppress club root. Individual cabbage seedlings were transplanted into pots(3500 ml) containing a mixture of 3% chitin compost and 50 ml of chitin broth (T1) or the same quantity control compost and control compost broth(T2). The media in each pot was then infected with Plasmodiophora brassicae. Samples were taken at 6, 7 and 8 weeks after transplanting. The population of chitinase producing bacteria in T1 was consistently larger than that observed in T2. Chitinase activity in the T1 rhizosphere was two-fold greater than that of T2 at each time point observed. Shoot dry weight, leaf number and leaf area in T1 were enhanced 20%, 10% and 12% relative to those seen in T2, respectively. The disease index and root mortality at 8 weeks after transplanting were reduced by 50% and 25% in T1 compared to T2, respectively. Results presented in this study are strongly indicative that chitin compost and broth suppress clubroot in Chinese cabbage.

• Korean Journal of Veterinary Research
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• v.16 no.1
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• pp.53-57
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• 1976

The growth of Sal. choleraesuis and its kunzendorf variety in tetrathionate broth containing various amounts of iodine solution was studied and compared with that of Sal. typhi, Sal. typhimurium and E. coli. The results obtained were as followings. 1. When 2.0 ml of iodine solution, normal amount, was added to 100 ml of tetrathionate broth base, the number of Sal. choleraesuis decreased rapidly until 24 hours after inoculation and slightly increased 48 hours after inoculation. The numbers of Sal. choleraesuis var. kunzendorf and E. coli decreased rapidly and none of the organisms recovered 24 and 48 hours after inoculation, respectively. The growth of Sal. typhi and Sal. typhimurium, however, was not inhibited at all. 2. When 4.0 ml of iodine solution was added, to 100 ml of tetrathionate broth base, the growth of all the organisms was inhibited, among which Sal. choleraesuis, Sal. choleraesuis var. kunzendorf, and E. coli were not recovered 24 and 48 hours after inoculation. 3. When reduced amounts of iodine solution, 1.0 ml and 0.5 ml, were added to 100 ml of tetrathionate broth base, the growth of all the organisms was not inhibited.

• KSBB Journal
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• v.4 no.2
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• pp.162-166
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• 1989

When various strains of Streptomyces griseus and S. galbus were examined for the ability on the production of streptomycin in tryptic soy(TS) broth, S. griseus ATCC 27001 was found to be the best. S. griseus ATCC 12475 and ATCC 23345 showed also good growth and favorable production of streptomycin. Examination of various complex media reported in fermentation literatures for the industrial production of streptomycin indicated that glucose-soybean media-sodium chloride (GSS) broth and K (Chucken) broth gave higher yields of streptomycin than others studied by us. Examination of the ingredients of media producing streptomycin in high yield indicated that some components in soybean activated the production of streptomycin. Addition of meat extract enhanced the yield of streptomycin but it could be substituted with distillers solubles without much effect on the yield. Addition of corn steep liquor decreased the production of streptomycin.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.15-26
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• 1990

The material used for the experimental analyses and sensory evaluation of this thesis is 8 Bastards. 4 Bastards are used as Sample A and the other 4 Bastards are used as Sample B. Sample A is the broth from 100 grams of flesh and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. Sample B is the broth from 100 gram of head and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. The nutrients analyzed for this thesis are (1) free amino acid, (2) total N, and (3) minerals (Ca, P, Na, K, Zn). The results of the experimental analyses and sensory evaluation of Bastards broth with various boiling time are follows: (1) The total amounts of free amino-acid and total N in the broth are the greatest when boiled for 15 minutes, in both sample A and sample B. (2) The amounts of minerals in the broth increase as time increases. (3) The results of the sensory evaluation show that the subjects prefer the taste of the stock boiled for 120 minutes with regard to sample A, but that they prefer the taste of the stock boiled for 15 minutes with regard to sample B.

• The Korean Journal of Mycology
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• v.39 no.3
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• pp.227-228
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• 2011

Fibrinolytic activities of culture concentrates of various yeasts were investigated. The concentrates of the culture broth of Saccharomyces cerevisiae Y99-7 showed the strongest fibrinolytic activity of 25 mm (clear zone). The fibrinolytic activity of Saccharomyces cerevisiae Y99-7 was more high in the culture concentrates from PD broth rather than that of yeast extract-peptone dextrose cultures (clear zone : 22.7 mm).

• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.759-763
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• 2000

Cell-free culture broth of Phanerochaete chrysosporium has been adopted to biologically degrade 2,4,5-trichlorophenol. Two different medium compositions of nitrogen-sufficient and nitrogen-limited were compared for their distribution of isozymes, activity of lignin peroxidase, and production of oxalate. The two different culture broths were tested for their ability to degrade 2,4,5-trichlorophenol, and the biodegradation efficiency was estimated in terms of the disappearance of 2,4,5-trichlorophenol. The degradation efficiency for the nitrogen-limited culture broth was higher than that of the nitrogen-sufficient culture broth, since the nitrogen-limited culture broth induced lignin peroxidases (LiPs) and manganese peroxidases (MnPs), and contained sufficient oxalate for producing necessary radicals. Finally, the possible mechanism of 2,4,5-CP degradation using the nitrogen-limited culture broth was proposed.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.55-61
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• 2007

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 and the production of propionic and acetic acids in 5% and 10% whey broth by mixed culture of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Exponential phase of L. acidophilus KCCM 32820 was in the range of $6\sim12$ hrs and P. freudenreichii KCCM 31227 was in the range of $36\sim108$ hrs. In the mixed culture, production of propionic acid was shown to be greater value in the 10% whey broth than in the 5% whey broth and to be greater value in the low temperature for a long time than in sterilization by autoclave. Maximum production of propionic acid was 8.88 mg/mL in the 10% whey broth fermented at 120hrs. Production of acetic acid was revealed to be greater value in the 10% whey broth than in the 5% whey broth. The production quantity ratio of propionic acid to acetic acid was shown between $2:1\sim3:1$ during the fermentation process.