• 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.

• Archives of Pharmacal Research
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• v.19 no.1
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• pp.46-51
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• 1996

The in vitro activity of LB 10517, a new catechol-substituted cephalosporin, was compared with those of E-1077, cefpirome and ceftazidime 1034 clinical isolates collected in Japan. LB10517 showed a broad-spectrum antibacterial activity against a wide range of grampositive and gram-negative bacteria including non-glucose fermenting rods, Pseudomonas aeruginosa. Against the methicillin-susceptible strains of Staphylococcus aureus (MSSA) and Strptoccus pyogenes, the $MIC_{90}$ values of LB10517 which required to inhibit 90% of the strains wre $3.13\mug/ml\; and\; 0.1\mug/ml$, respectively. It was as active as E-1077 but more active than cefpirome and ceftazidime. Methicillin-resistant strains of S.aureus (MRSA) and Enterococcus spp. were highly resistant to all the test compunds. LB10517 was highly active against most members of the family Enterobacteriaceae, 90% of which were inhibited at a concentration of less than $0.78\mug/ml$, except for Enterobacter cloacae ($1.56\mug/ml$) and Serratia marcescens ($3.13\mug/ml$)Its activity was comparable to those of E-1077 and cefpirome but it was greater than that of ceftazidime. Against Pseudomonas aeruginosa, LB10517 showed the most potent antibacterial activity among the compounds tested. Ninety percent of P. aeruginosa isolates were susceptible at the concentration of $0.39\mug/ml$. Its activity was 32-to 128 fold higher than those of E-1077, cefpirome and ceftazidime. Against imipenem- or ofloxacin-resistant P. aeruginosa, LB10517 with $MIC_{90}\; of\; 6.25 \\mug/ml\; and\; 3.13\mug/ml$, respectively, showed 16-fold more potent activity than the other test compounds. LB10517 showed a relatively high plasma level and long plasma elimination half-life in rats $(t_{1/2}(\beta,\; 52 min)\; and\; dogs\; (t_{1/2}(\beta),\; 103 min)$.

• Korean Journal of Microbiology
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• v.44 no.4
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• pp.339-345
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• 2008

This study was to detect MBL (metallo-${\beta}$-lactamase) among glucose non-fermenting Gram-negative bacilli isolated from clinical specimen and to search antimicrobial combination therapy against MBL producing Pseudomonas aeruginosa. Among fifty one isolates of Gram-negative bacilli with reduced imipenem susceptibility ($MIC{\ge}8{\mu}g/ml$), nine isolates have shown positive results in MBL detection test. They were seven Achromobacter xylosoxidans subsp. xylosoxidans and two P. aeruginosa. The results from EDTA-DDST coin-cided with those of PCR and nucleotide sequence analysis which showed the presence of $bla_{VIM-2}$. The combination of aztreonam (AZT) and piperacillin-tazobactarn (TZP) or AZT and amikacin (AN) screened by one disk synergy test showed no synergistic effect. Triple antibiotic combination therapy with AZT, TZP and AN, however, was shown to be effective and the most synergistic after 8 hrs of exposure. This result strongly suggest that the triple combination therapy of AZT, TZP, and AN could be useful for the treatment of infection caused by MBL producing Gram-negative bacilli.

• Microbiology and Biotechnology Letters
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• v.16 no.4
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• pp.297-302
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• 1988

The protoplasts of Saccharomyces cerevisiae D-71, a thermophilic strain and Zygosaccharomyces rouxii SR-S, an osmotolerant strain were fused, and a fusant (FS-RN 1) was selected, then was characterized for its genetic stability, DNA content, cell capacity, growth rate, tolerance to salts and chemicals, $\beta$-fructofuranosidase level and ethanol fermenting activity. After 6 months of preservation, 5.8% of the fusant clones were segregated to parental types. The DNA content and cell capacity of the fusant were greater than those of the parental strains. Lag period of growth for the fusant was longer than those for the parents. The fusant colonies showed pink-color reaction to triphenyltetrazolium chloride(TTC) test. The fusant appeared to have resistances to NaCl at moderate levels between both parental strains, and resistances to KCI, sodium propionate and cycloheximide similar to either one of the parents. $\beta$-Fructofuranosidase activity of the fusant was 24.2$\times$10$^{-3}$/IU/g(dry wt) for 3 days culture. Ethanol yields ofter 4 days of fermentation by the fusant at 3$0^{\circ}C$ were : 6.0%(v/v) from 40% of glucose and 8.8%(v/v) from 20% of sucrose.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.39-50
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• 1988

Main lactic acid bacteria fermenting “Baechu Kimchi” and” “Dongchim”, which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from “Baechu Kimchi” and “Dongchimi”and identifed as Leuconostoc mesonteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01% ) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1365-1370
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• 2000

Deonjang prepared with sea salts(Shinan-docho product, Thai-land product, refined product and Austrailia salt product) were analyzed for pH, acidity, reducing sugar, amino type nitrogen and free amino acids. Amino type nitrogen as major element was highest in fermenting for 30 days as 315.3 mg% in deonjang prepared with Shinan-docho salts, but deonjang prepared with imported salts were $265.1{\sim}263.3\;mg%$. Sum of free amion acids for 30 days were 4,527 mg% in deonjang prepared with Shinan-docho salts, but lower in deonjang prepared with imported salts. Each amino acid content of deonjang prepared with Shinan-docho salts, which were glutamic acid and aspartic acid had much higher level than others.

• Food Science and Preservation
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• v.6 no.4
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• pp.442-447
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• 1999

A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.5
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• pp.469-476
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• 2015

Button mushroom compost (BMC) was prepared by fermenting the mixture of waste button mushroom bed collected from Boryeong area in South Korea (4): sawdust (8) : pig and fowl manure (1) for 40 days at $30^{\circ}C$. The BMC compromised diverse microorganisms including aerobic bacteria $8.1{\times}10^6cfu\;g^{-1}$, Gram negative bacteria $1.7{\times}10^7cfu\;g^{-1}$, genus Bacillus $6.4{\times}10^6cfu\;g^{-1}$, genus Pseudomonas $1.5{\times}10^4cfu\;g^{-1}$, actinomycetes $1.0{\times}10^4cfu\;g^{-1}$, and fungi $3.5{\times}10^3cfu\;g^{-1}$. BMC was used as a microbial inoculant for estimating the mobilization of heavy metals in soil or plant. When metal solubilization potential of BMC was assessed in a batch experiment, the inoculation of BMC was shown to increase the concentrations of water soluble Co, Pb, Cd, and Zn by 29, 26, 27, and 43% respectively, than those of non-inoculated soils. BMC-assisted growth promotion and metal uptake in sunflower (Helianthus annuus) was also evaluated in a pot experiment. In comparison with non-inoculated seedlings, the inoculation led to increase the growth of H. annuus by 17, 15, 18, and 21% respectively in Co, Pb, Cd, and Zn contaminated soils. Moreover, enhanced accumulation of Co, Pb, Cd, and Zn in the shoot and root systems was observed in inoculated plants, where metal translocation from root to the above-ground tissues was also found to be enhanced by the BMC. The apparent results suggested that the BMC could effectively be employed in enhancing phytoextraction from the soils contaminated with heavy metals such as Co, Pb, Cd, and Zn.