• 한국미생물·생명공학회지
• /
• 제8권3호
• /
• pp.193-198
• /
• 1980

한국내 양조장을 둘러싼 미생물 환경 즉 신선한 포도즙, 발효중의 포도즙, 앙금, 숙성중의 포도주 및 병속의 사과주들 속에서 많은 수의 malo-lactic 박테리아가 검출되었다. 이들의 환경 속에서 분리된 1363 주의 malo-lactic 균주들 가운데 우수한 4균주를 선택하여 분류한 결과 Leuconostoc oenos 종에 속하는 3균주인 A-35, B-30, C-13과 Lactobacillus Plantarum종에 속하는 1균주 D-11을 얻었다. 이들 가운데 A-25 균주는 malo-lactic 박테리아로서 널리 이용되고 있는 Leu. oenos ML34와 거의 동등한 사과산 이용능력을 보였다. 실험적인 양조를 통하여 이 A-25 균주의 malo-lactic 효과를 확인하였다.

• 한국식생활문화학회지
• /
• 제38권6호
• /
• pp.456-464
• /
• 2023

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

• Journal of Plant Biotechnology
• /
• 제50권
• /
• pp.225-231
• /
• 2023

Cold stress is one of the most vulnerable environmental stresses that affect plant growth and crop yields. With the recent advancements in genetic approaches using Arabidopsis and other model systems, genes involved in cold-stress response have been identified and the key cold signaling factors have been characterized. Exposure to low-temperature stress triggers the activation of a set of genes known as cold regulatory (COR) genes. This activation process plays a crucial role in enhancing the resistance of plants to cold and freezing stress. The inducer of the C-repeatbinding factor (CBF) expression 1-CBF module (ICE1-CBF module) is a key cold signaling pathway regulator that enhances the expression of downstream COR genes; however, this signaling module in Panax ginseng remains elusive. Here, we identified cold-signaling-related genes, PgCBF1, PgCBF3, and PgICE1 and conducted functional genomic analysis with a heterologous system. We confirmed that the overexpression of cold- PgCBF3 in the cbf1/2/3 triple Arabidopsis mutant compensated for the cold stress-induced deficiency of COR15A and salt-stress tolerance. In addition, nuclearlocalized PgICE1 has evolutionarily conserved phosphorylation sites that are modulated by brassinsteroid insensitive 2 (PgBIN2) and sucrose non-fermenting 1 (SNF1)-related protein kinase 3 (PgSnRK3), with which it physically interacted in a yeast two-hybrid assay. Overall, our data reveal that the regulators identified in our study, PgICE1 and PgCBFs, are evolutionarily conserved in the P. ginseng genome and are functionally involved in cold and abiotic stress responses.

• Preventive Nutrition and Food Science
• /
• 제3권4호
• /
• pp.329-333
• /
• 1998

Cell wall (lactic acid bacteria-sonicated precipitate ; LAB-SP) and cytosoll(lactic acid bacteria-sonicated supernatant ; LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum , Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chormotest system, the antimutagenic acitivity of those cell fractions was studied . One hundered eighty $\mu$l of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1-oxide(4-NQO) in Ames mutagenicity test and SOS chromotes system , by above 90% and 60% , respectively. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2). Lactobacillus fermentum , Lactobacillus plantarum , and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MEIQ and Trp-P-2 , LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic acitivity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction , rather than in the cytosol fraction.

• Food Science and Biotechnology
• /
• 제17권2호
• /
• pp.442-445
• /
• 2008

Meju, a major ingredient of doenjang which is a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in natural environment in which steamed soy was exposed to airborne microorganism, in particular, fungi. Total isoflavone content was reduced from 1,849 mg/kg of cooked soy to 816 mg/kg of meju at the $90^{th}$ day of fermentation. Total glycosides and aglycones of isoflavones in meju were 1,827 and 22 mg/kg at 0 day and changed into 487 and 329 mg/kg at the 90th day of fermentation, respectively. Meanwhile, the ratio of glycosides to aglycones of isoflavones was not changed during aging of doenjang but remained relatively constant with 592 and 644 mg/kg aglycones at the 0 and $160^{th}$ day, respectively. When cooked soy was fermented with Aspergillus oryzae and Aspergillus flavus, isoflavone profiles were significantly different from each other while A. oryzae caused more extensive metabolism of isoflavones than A. flavus.

• 대한미생물학회지
• /
• 제20권1호
• /
• pp.13-23
• /
• 1985

This investigation was performed to isolate and identify Staphylococcus sp. from air at the 25 sites in one hospital in Daegu. Drug sensitivity tests bacteriologically were also studied. The results are summarized as follows: 1. In gram staining of isolated colonies, the number of staphylococci strains was 959(70.2%) among 1367 collected in the morning, and 653(66.2%) among 987 collected in the afternoon. 2. The number of isolates was slightly higher in samples collected from the outpatient treatment rooms and wards in the main building than in samples from the other sites. 3. In biochemical tests of 1612 strains of isolates gram positive cocci, the number of coagulase positive strains was 584(36.2%) and coagulase negative 1028(63.8%). In experiments on growth on mannitol agar containing 7.5% NaCl and mannitol fermentation tests, the number of mannitol fermentation strains was 423(30.8%) and nonfermenter was 951(59.2%). 4. In antibiotic sensitivity tests of 746 identified strains of staphylococci, coagulase positive strains showed resistance in. higher portions to penicillin(89.7%), chloramphenicol(64.6%), gentamycin (52.1%) and tetracycline(45.2%), whereas in lower portions to kanamycin(39.2%) and apmicillin(33.1%). 5. Among coagulase negative and mannitol fermenting strains, higher portions showed resistance to chloramphenicol(76.5%), penicillin(69.8%) and ampicillin(63.6%), whereas lower portions showed resistance to kanamycin(48.8%), tetracycline(39.5%) and gentamycin(34.0%). 6. The number of strains showing multiple resistance to above 6 antibiotics were 15(52(19.8%) among coagulase positive and mannitol non-fermenter and 36(22.2%) among coagulase negative and mannitol fermenter.

• Applied Biological Chemistry
• /
• 제30권2호
• /
• pp.192-197
• /
• 1987

Bacillus subtilis S.N.U. 816 균주를 이용하여 natto 제조 중 발효시간에 따른 성분의 변화를 조사하였다. 아미노태질소 및 수용성질소의 함량은 발효 20시간 후 감소하는 경향이었고, pretense 역가는 16시간 후 최고치를 나타내었으며 그 후 강소하는 경향이었다. 동정된 유리당(fructose, glucose, sucrose, maltose) 중 fructose와 glucose는 발효 4시간에 최고치를 나타냈으나, 후에는 차츰 감소하였고 sucrose는 증자 직후 최고치였으나 발효됨에 따라 10% 수준까지 급격하게 감소하였다. 유리 아미노산의 함량은 증자 직후 보다 발효 20시간후에 11배에 달하였으며, 24시간 후에는 그 함량이 반으로 급격히 감소하였다. 관능검사 결과 20시간 발효한 natto가 가장 우수하게 나타나 성분치와 거의 일치하는 경향이었다. 이상의 결과로 볼 때 상기 균주로 제조한 natto의 최적발효조건은 $42^{\circ}C$에서 20시간이었다.

• 한국수소및신에너지학회논문집
• /
• 제22권3호
• /
• pp.333-339
• /
• 2011

In the present work, it was attempted to produce $H_2$ from food waste by the two-stage fermentation system. Food waste was acidified to lactate by using indigenous lactic acid bacteria under mesophilic condition, and the lactate fermentation effluent (LFE) was subsequently converted to $H_2$ by photo-fermentation. $Rhodobacter$ $sphaeroides$ KD131 was used as the photo-fermenting bacteria. The optimal conditions for lactate fermentation were found to be pH of 5.5 and substrate concentration of 30 g Carbo. COD/L, under which yielded 1.6 mol lactate/mol glucose. By filtering the LFE and adding trace metal, $H_2$ production increased by more than three times compared to using raw LFE, and finally reached the $H_2$ yield of 3.6 mol $H_2$/mol lactate. Via the developed two-stage fermentation system $H_2$ yield of 5.8 mol $H_2$/mol glucose was achieved from food waste, whose value was the highest that ever recorded.

• 한국조리학회지
• /
• 제21권6호
• /
• pp.255-263
• /
• 2015

본 연구에서는 고추냉이 잎을 이용하여 발효식초를 제조 및 품질 특성에 대해 알아보고자 연구를 수행하였다. 고추냉이 잎을 알코올 발효시키면서 발효 과정중 당도와 알코올 함량의 변화를 측정한 결과, 환원당은 3일 이후로 급격히 감소하였으며, 알코올 함량은 3일 이후 급격히 증가하여 8일 후에 고추냉이 잎 알코올 발효액이 생성되었다. 알코올 발효 후 초산 발효가 진행됨에 따라 초산발효가 진행되면서 pH는 감소하며 총산은 증가하는 것으로 나타났다. 초산 발효 기간 중 알코올 함량의 변화는 고추냉이 잎의 초산 발효가 진행됨에 따라 알코올 함량은 감소하여, 최종 21일째에는 알코올 함량을 나타내지 않았다. 알코올 발효 후 시료의 초기 당도와 초산 발효가 진행되는 과정 중의 당도 변화는 없었다. 고추냉이 잎 식초의 초산 발효 중 색도 측정 결과 L값은 발효가 진행됨에 따라 증가하였고, 적색도를 나타내는 a값은 거의 변화가 없었으며, 황색도를 나타내는 b값은 증가하였다. 고추냉이 잎 식초는 발효가 진행됨에 맑아짐을 나타내는데, 이는 L값이 증가되어 나타나는 현상으로 판단된다. 이상의 결과로 쌈용 및 장아찌용으로 사용되어 오던 고추냉이 잎을 이용하여 고품질의 식초를 제조할 수 있는 것으로 판단되며, 농가의 새로운 소득작물로 새로운 소득증대와 소비자들에게 건강한 먹거리를 제공할수 있는 것으로 판단된다.

• 대한의생명과학회지
• /
• 제18권3호
• /
• pp.299-306
• /
• 2012

Recently, the prevalence of 16S rRNA methylase conferring high-level resistance to aminoglycosides has been increasing in Gram-negative bacilli globally. We determined the prevalence and genotype of these methylase-producing bacteria, and characterized the co-resistance to ${\beta}$-lactam antibiotics and quinolone in Gram-negative clinical isolates collected in 2010 at a hospital in Korea. Among 65 amikacin-resistant isolates screened from 864 Gram-negative bacilli (GNB), 16S rRNA methylase genes were detected from 49 isolates, including Acinetobacter baumannii (43), Klebsiella pneumoniae (2), Proteus mirabilis (2) and Serratia marcescens (1), Empedobacter brevis (1). All of the 16S rRNA methylase genotype was armA and no variant sequences of amplified PCR products for armA were noted. The 16S rRNA methylase producing bacteria showed much higher resistance to aminoglycoside for Enterobacteriaceae and glucose non-fermenting (NF)-GNB and to imipenem for glucose NF-GNB, than the non-producing isolates. All of the 16S rRNA methylase producing Enterobacteriaceae had the extended-spectrum-${\beta}$-lactamase. In addition, two K. pneumoniae concurrently produced both plasmid-mediated AmpC ${\beta}$-lactamase and qnrB gene. All of the amikacin-resistant A. baumannii (43) co-harbored armA 16S rRNA methylase and $bla_{OXA-23}$ carbapenemase. In conclusion, 16S rRNA methylase producing bacteria were very prevalent among GNB in South Korea, and were commonly associated with co-resistance, including carbapenem and quinolone.