• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.509-513
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• 1997

The photosynthetic bacteria, Rhodopseudomonas capsulata H161, were grown anaerobically in the Modified Ormerod medium for 5 days. The optimum temperature and pH for growth and carotenoid pigment of the organism were observed at 3$0^{\circ}C$, and around pH 7.4, respectively. The optimum condition of producing the carotenoid pigment, light intensity 5,000 lux. The photosynthetic bacteria, Rhodopseudomonas capsulata H161, produced large amount of carotenoid pigment, which identified to 4 carotenoid components containing; spheroidene, rhodovibrin, spirilloxanthin, lycopene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.5
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• pp.429-433
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• 1990

Production and properties of invertase from. Aspergillus niger were investigated. Inuli and sucrose were best carbon source and yeast extract was most suitable for the production of the enzyme among tested carbon and nitrogen sources. The enzyme was maximally produced by cultivating the organism at medium of pH 4.5 and temperature of 3$0^{\circ}C$ The optimum pH and temperature for the enzyme activity were pH 5.0 and temperature of 5$0^{\circ}C$ respectively Among tested metal ions Hg2+ Cu2+ and Ag+ ions inhibited the enzyme activity drastically.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.1
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• pp.1-9
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• 2014

One of freshwater rotifer (Brachionus calyciflorus) is very useful as a live food organism for early larval rearing of freshwater aquaculture industry. However, the knowledge about freshwater rotifer culture is scarce. On the other hand, marine rotifer culture as live food organisms is done, almost perfectly. In this study, I show to be benefit experimental results for successful freshwater larval rearing through the observation with microcosm structure in freshwater rotifer culture tanks.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.173-176
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• 1992

Non-absorbable substances in foods, for instance dietary fiber had been previously known as a non-nutritive part of foods. Recently , such a category has been gradually changed to as one of nutrients, As a main reason, dietary fibers includes many poly-or oligo-saccharides, which as resistant to alimentary hydrolyzing enzyme, However, parts of them are fermented by intestinal micro-organism to produce short chain fatty acids and so on. They are absorbed and utilized by human being. Now, it may be naturally accepted that dietary fiber is a kind of nutrients. Dietary fiber exerts many useful functions on body. They are classified into three large function , physicochemical function, physiological function and biological function. The last function of dietary fiber will be presented in the symphosium. Dietary fiber has several kinds of nutritional properties. One is energy source. Short chain fatty acids(SCFA) are oxidized and produced energy in body. Dietary fiber has not high energy, but not zero kilocalories. Another one is to be a constitutional component of higher animals' tissue. Last but most important one is physiological functions of dietary fiber.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.141-148
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• 1990

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.92-97
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• 1995

The monacolin retard in vivo synthesis of cholestrol. This study was conducted to select the best strain of Monascus sp. for monacolin production among 21 strains. In addition, research on suitable condition for mass production was conducted. Monascus pilosus M-15 was selected as the best strain for production of monacolin. The appropriate substrate for the monacolin production seem to be as follow : glycerin 5%, glucose 2%, corn steep liquor 0.5%, sodium nitrate 0.5% and length of fermentation was at $25^{\circ}C$ for 10~12days, respectively. The monacolin obtained from this organism was compared with standard monacolin using UV, IR, and GC/MS system and it was very close to the standard monacolin.

• Food Science and Industry
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• v.52 no.2
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• pp.140-152
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• 2019

"Contained use" means using LMOs during manufacturing processes within a facility, equipment or other physical structures to prevent the spread of LMOs to the external environment. LMOs and their substances not only have played an essential role in various industries in different ways, but also have made to spread concerns in Biosafety widely. In Korea, the LMO Act is to implement the Cartagena Protocol on Biosafety' since 1st Jan 2008. This is focused on Biosafety and Risk management for LMOs according to the precautionary principle.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.163.2-163.2
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• 2003

The genera Bifidobacterium is a member of the normal intestinal flora in humans, and important in food industry. In order to test the genetic identity of this bacterial genera, four primers originated from rice genome (SRILS Microbial $UniPrimers^{TM}$ kit) were used in molecular typing of 7 Bifidobacterial species and 20 isolates from various source. SRILS Microbial $UniPrimers^{TM}$ kit were effectively applied to genomic fingerprinting of various organism such as plant, animal and microorganism. (omitted)

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.507-513
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• 2000

A bacteriocin-producing organism, Enterococcus sp. T7, was isolated from human fecal samples. Bacteriocin T7, named tentatively as the bacteriocin, was produced by Enterococcus sp. T7 and it inhibited some strains of Lactobacillus. Staphylococcus, Enterococcus, and Streptococcus, but not all the lactococci and gram-negative bacteria tested. Bacteriocin T7 inhibited the growth of Listeria monocytogenes Scott A, but the degree of inhibition was less than those for other sensitive gram-positive vacteria. Bacteriocin T7 in MRS broth started to produce at the middle of the exponential growth phase and the inhibitory activity reached its maximum level during the stationary growth phase. Bacteriocin T7 was stable against heat treatments, pH variations (pH 2-10), and exposure to organic solvents. The molecular weight of bacteriocin T7 was estimated to be 6.500 Da by SDS-PAGe. All these facts, including physico-chemical stabilities, small molecular size, and inhibition of Kisteria monocytogenes, indicate that bacteriocin T7 is likely to be a member of the class IIa bacteriocins.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.1015-1020
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• 2019

Staphylococcus aureus is a representative pathogenic bacterium carefully controlled in the dairy industry because it causes bovine mastitis and thus, can enter the dairy chain. Furthermore, the emergence of multi-drug resistant S. aureus is a big problem. We previously isolated a Lactococcus lactis strain producing a bacteriocin that exhibited strong antimicrobial activity against S. aureus. In this study, we investigated the synergistic inhibition of S. aureus by the bacteriocin and a bacteriophage (SAP84) which is specific to the organism. The bacteriocin (12.5-100 AU/mL) inhibited the growth of S. aureus KCTC 3881 in a dose-dependent manner, as did the bacteriophage SAP84 (0.001-1 MOI; multiplicity of infection). Co-treatment with the bacteriocin (100 AU/mL) and the bacteriophage (0.1 MOI) significantly inhibited the growth of S. aureus compared to each treatment alone (bacteriocin or bacteriophage), indicating the two components showed synergistic inhibition of S. aureus. Therefore, the bacteriocin and bacteriophage combination can be used as a good strategy for controlling pathogenic bacteria.