• Journal of Life Science
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• v.20 no.3
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• pp.403-410
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• 2010

In order to produce high-quality fermenting composts, a microorganism was isolated from the natural world. The bacterium has not only in high enzyme activities but also had good antimicrobial activities against phytopathogenic microorganisms. Its cultivating characteristics were then investigated. Bacterium KJ-9, which contains high CMCase, protease and chitinase activities and excellent antimicrobial activities against phytopathogenic microorganisms, was separated from leaf mold and identified as Bacillus licheniformis by two methods: Bergey's Manual of Systematic Bacteriology and API 50 CHL Carbohydrate Test Kit (Bio Merieux, France) using an ATB (Automated Identification) computer system (Bio Merieux, France). Optimal medium for cultivation of B. licheniformis was 2% soluble starch as a carbon source, 0.5% yeast extract as a nitrogen source and 0.05% $MgSO_4{\cdot}7H_2O$. Optimal growth conditions of pH, temperature and shake speed were pH 7.0, $50^{\circ}C$ and 180 rpm, respectively. Culture broth of B. licheniformis KJ-9 cultured for 36~60 hr was effective in fungicidal activities against plant pathogens including Botrytis cinerea, Corynespora cassicola, Fusarium oxysporum, and Rhizoctonia solani.

• Journal of Life Science
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• v.23 no.4
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• pp.560-568
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• 2013

Chungkookjang was fermented by B. subtilis MC31, a ${\gamma}$-amino butyric acid (GABA) producing microorganism. The characteristics of Chungkookjang were investigated while fermenting. Twenty four amino acids were detected in Chungkookjang, leucine was the highest of them all. Total cell populations of B. subtilis MC31 phase were between log $9.52{\pm}0.5$ ~ log $9.049{\pm}0.5$ CFU/g at stationary phase. Contents of moisture, crude ash, crude protein, crude lipid and crude fiber are $61.07{\pm}0.01%$, $1.52{\pm}0.01%$, $17.66{\pm}0.04%$, $8.96{\pm}0.03%$ and 2.61%, respectively. Contents of ammonia type nitrogen, amino type nitrogen and reducing sugar were increased during fermentation at $40^{\circ}C$ for 72 hr, however those of titratable acidity and total sugar were decreased. pH was slowly alkalized during fermentation. Viscous substance and protease contents in Chungkookjang were $4.7{\pm}0.05%$ and $0.519{\pm}7.36$ g/l, apiece. When the fibrin plate and Robbin method for fibrinolytic activity were applied, B. subtilis MC31 showed high activity. These results suggested that B. subtilis MC31 is suitable to be used as a starter to enhance the quality of Chungkookjang.

• Journal of Life Science
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• v.23 no.5
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• pp.682-688
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• 2013

We investigated a physiological function by fermenting a medicinal mushroom, (Cudrania tricuspidata fruit). A fermentation using lactic acid bacteria and the extracts isolated from 70% ethanol fractionation was included in cultured mouse spleen cells for cytokine secretion. As a result, total polyphenol content improved by 47% by organic acid fermentation. This was regarded as immune activity in fermented C. tricuspidata fruits, as the levels of interleukin (IL)-2 and IL-4 secretion increased. In addition, when the extracts were treated with a stimulant lipopolysaccharide, the secretion of helper T (Th) 1 cytokines IL-2, IL-12, and tumor necrosis factor-${\alpha}$ was suppressed, while the secretion of Th2 cytokines IL-4, IL-5, IL-6, and IL-10 significantly increased. Therefore, this study suggests that fermentative C. tricuspidata fruit extracts can contribute to the suppression of cellular immune reactions induced by the expression of Th1 cells and activation of the expression of Th2 cells inducing humoral immune reactions associated with the antibody generation by B lymphocytes.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.142-149
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• 1988

This experiment was carried out to obtain a hybrid with potent ethanol fermenting ability, by means of protoplast fusion between a thermophilic strain (D-71) of Saccharomyces cerevisiae and an osmotolerant strain (SR-S) of Zygosaccharomyces rouxii. The conditions for formation of protoplasts from both strains and for their fusion and regeneration were studied. Favorable conditions for formation of protoplasts from Saccharomyces cerevisiae D-71 were : treatment of the cells at late-exponential phase with 2-mercaptoethanol (l% v/v) for 10 minutes in the presence of 0.5M sorbitol, then incubation for 60 minutes in the set medium containing Zymolyase-20T (4mg/$m\ell$) ; and from Zygosaccharomyces rouxii SR-S were : treatment of the cells at mid-exponential phase with 2-mercaptoethanol (1% v/v) for 10 minutes in the presence of 0.5M or 1M mannitol, then incubation for 120 minutes in the set medium containing Zymolyase-20T(4mg/$m\ell$). The protoplasts of parental cells were fused in the presence of 20mM CaCl$_2$, 0.5M sorbitol and 40% of polyethyleneglycol (M.W 4000), then fusants obtained were selected as regenerated colonies which embedded and grown in the minimal medium containing 3% of agar. The frequencies of fusant formation were 1.2$\times$10$^{-6}$ to 9.1$\times$10$^{-6}$ for the regenerated protoplast.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.69-69
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• 2018

아로니아(Aronia czarna)는 anthocyanin, polyphenol, flavonoid, cathechine, chlorogenic acid와 같은 생리활성물질이 풍부하게 존재하며 항산화, 항암, 항균, 피부건강개선, 노화방지 등 다양한 생리활성에 대한 효능이 있는 것으로 알려져 있어 건강 및 기능성식품, 화장품 등의 원료 소재로 각광받고 있다. 생물전환(Bioconversion)은 미생물 또는 효소의 생물학적 촉매 반응을 활용하여 기존 소재의 성분을 변환시키는 기술이다, 최근 생물전환을 활용한 천연소재의 생리활성 물질 기능성, 생체이용률, 안전성을 증대시키기 위한 방안으로 많은 연구가 진행되고 있으며 식품, 의약품, 화장품 등 다양한 분야에서 활성화 되고 있다. 본 연구는 젓갈로부터 분리한 균주를 유전학적 특성을 확인하기 위하여 16S rDNA 염기서열을 분석한 뒤 그중 유산균을 발효공정에 활용하였다. 전북 순창에서 수확된 아로니아 분말과 발효공정을 수행하였으며 아로니아 최적 추출조건 선정, 발효공정 전 후 추출물의 기능성 평가를 진행하기 위하여 DPPH radical scavenging activity, Total polyphenol 함량을 확인하여 항산화 효능 및 유효성분 함량을 평가하였다. 또한 대식세포인 Raw 264.7을 사용하여 MTT assay, Nitric oxide (NO) 생성 억제 효능을 확인하여 세포독성 및 항염증 활성을 평가하였다. 실험결과, 젓갈류 발효물로부터 16종의 다양한 균주를 확보하였으며, 그중 L. rhamnosus, L. plantarum, P. pentosaceus 균을 발효 공정에 활용하여 유용 균주를 선정 결과 P. pentosaceus 종 유산균 처리군에서 무처리군 대비 DPPH radical 소거능 및 polyphenol 함량이 증가됨을 확인하였다. 발효공정 후 항산화 활성은 무처리군 대비 약 119%, polyphenol의 함량은 무처리군 대비 약 119%로 증가됨을 확인되었다. 또한 Raw 264.7 세포실험 결과 발효공정 후 독성활성이 감소되는 경향을 확인되었으며, 항염증 활성이 월등히 증가됨을 확인하였다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.64-64
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• 2018

생물전환(Bioconversion)은 천연소재의 기능성을 증대시키기 위한 방안으로 많은 연구가 진행되고 있으며 다양한 산업에서도 활용되고 있어 유용미생물을 기반 차세대 기술로 각광받고 있다. 이러한 기술의 도입은 식품은 물론 의약품 및 화장품 산업에서도 활발히 사용되고 있으며, 특히 최근 기능성 제품에 대한 소비가 급증함에 따라 그 중요성이 높아지고 있다. 산초(Zanthoxylum schinfolium)는 limonene, citronellal, phellandrene 등의 다양한 유효물질을 함유하고 있으며 유효성분들로부터 유래되는 항산화 활성과 항암활성, 항균활성 등의 효능을 지니는 것으로 보고된바 있다. 본 연구의 생물전환 공정에 사용된 유산균들은 전통 발효식품으로 알려진 다양한 젓갈류로부터 분리하였으며, 16S rDNA 염기서열 분석을 통해 유전학적 특성을 확인하였다. 또한 확보된 유산균들을 사용하여 산초(전북 진안군) 분말의 발효공정을 수행하였으며, 산초의 최적 추출조건을 선정하고 추출물을 제조하여 생물전환 공정 전 후 활성의 변화추이를 관찰하였다. 추출물의 활성평가는 항산화 효능 및 유효성분 함량을 평가하기 위하여 DPPH radical scavenging activity와 total polyphenol 함량을 평가하고 세포주를 활용해 MTT assay, Nitric oxide(NO) 생성억제 효능을 확인하여 세포독성 및 항염증 활성을 확인하였다. 실험결과, 생물전환 공정에 사용할 유용 미생물을 확보하기 위한 실험을 통해 다양한 젓갈류에서 다양한 미생물을 확보할 수 있었으며 약 16종의 유산균을 분리하였다. 분리된 미생물을 사용하여 산초 분말의 생물전환 공정을 실시한 결과, 5종의 유용미생물 처리에서 무처리 대비 DPPH radical 소거능 및 polyphenol 함량이 유의적으로 증가됨을 확인할 수 있었다. 그 중 가장 높은 활성을 나타내는 균주를 16S rDNA 염기서열 분석을 통해 확인한 결과 Weissella confusa D1로 확인되었다. 선별 균주를 활용한 생물전환 공정 후 항산화 활성은 대조군 대비 약 120%의 활성을 나타냈으며, polyphenol의 함량은 약 126%로 증가하는 것을 확인할 수 있었다. 더 나아가 생물전환 공정 후 산초추출물의 세포독성은 처리전과 비교하여 월등히 감소하는 경향을 확인할 수 있었으며, 항염효능 또한 증가하는 경향을 나타내는 것이 확인되었다.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Korean Journal of Microbiology
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• v.28 no.1
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• pp.55-64
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• 1990

Cell volume and DNA contents of the fusants were similar to those of parents. Genetic stability of the fusants was increased when they were cultured on minimal medium (MM) rather than on complete medium (CM), and the fusants were stabilized by subculturing 7 generations each 7 day on MM agar. The finally selected fusants after being cultured for 6 months on CM were stable without segregation. The fusants could also form nuclein and ascospores, and show red and pink colors by the test of TTC colorization. Assimilability and fermentability of carbon sources of the fusants were similarto those of parents. The tolerance of KCl, NaCl, sodium propionate and cycloheximide showed the traits of one strain of parents. When the fusants were cultured for 72 hr and 60 hr in the medium containing 20% glucose and sucrose, respectively, the yield of ethanol for FWKS 260 was reached to 9.6 v/v% and 9.8v/v%, respectively. The sensitive strain Kyokai 7 was found to be killed entirely after cultivation of 48 hr by the killer toxin from the fusants. The recipient S 29 and Kyokai 7 were found to have neither L nor M dsRNA plasmid. However, K 52 and fusants had both L and M dsRNA plasmid of 4.7 kb and 2.5 kb, respectively. The curants treated by heat and cycloheximide did not contain M dsRNA plasmid, but had large amounts of L dsRNA plasmid of those of killer yeasts.

• Food Science and Preservation
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• v.16 no.1
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• pp.33-39
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• 2009

To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 2.0.4.6-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was $6088.22\;{\mu}g/mL$ in TF vinegar and $1194.05\;{\mu}g/mL$ in CF vinegar.