• Food Science and Preservation
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• v.22 no.6
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• pp.908-914
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• 2015

The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature ($15^{\circ}C$) and high ${\beta}$-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.1-6
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• 2008

Di-D-fructose-2,6':6,2'-dianhydride (DFA-IV) is a disaccharide consisting of two fructose residues that are prepared from levan by levan fructotransferase. Levan is a homopolysaccharide composed of D-fructofuranosyl residues joined by $\beta$-(2,6) and $\beta$-(2,1) linkages. We compared the immunomodulatory effects of levan with DFA-IV. Tumoricidal activity, phagocytosis and nitric oxide (NO) production were examined in levan- and DFA-IV-treated RAW264.7 cells. The NO production, tumoricidal and phagocytic activities were significantly increased in both treated cells. The results indicate that levan has significantly greater effects on tumoricidal activity than DFA-IV at low concentrations (1 ${\mu}g/mL$) and its effect on NO production shows a similar pattern. These results suggest that tumoricidal activity induced by both samples is mediated by NO production.

• Food Industry And Nutrition
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• v.12 no.2
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• pp.29-36
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• 2007

• Food Science and Preservation
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• v.21 no.3
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• pp.442-450
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• 2014

In this study, we isolated a cellulase-producing bacterium isolated from traditional Korean fermented soybean paste and investigated the effect of culture conditions on the production of cellulase. This bacterium, which was identified as Bacillus subtilis 4-1 through 16S rRNA gene sequence analysis, showed the highest cellulase activity when the cells were grown at $45^{\circ}C$ for 24 hours in the CMC medium supplemented with 1.0% of soluble starch and 0.1% yeast extract. The initial optimum pH of the medium was observed in the range of 5.0~9.0. The optimal pH and temperature for the production of cellulase from B. subtilis 4-1 were pH 9.0 and $60^{\circ}C$ respectively. In addition, the enzyme showed significant activity in the temperature range of $20{\sim}90^{\circ}C$, which indicates that B. subtilis 4-1 cellulase is an alkaline-resistance and thermo-stable enzyme. This enzyme showed higher activity with CMC as the substrate for endo-type cellulase than avicel or pNPG as the exo-type substrates for exo-type cellulase and ${\beta}$-glucosidase. These results suggest that the cellulase produced from B. subtilis 4-1 is a complex enzyme rather than a mono-enzyme.

• Korean Journal of Plant Resources
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• v.32 no.6
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• pp.735-742
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• 2019

This study investigated a suitable method that could be applied for Asian chain fern [Woodwardia japonica (L. f.) Sm.] to propagate gametophytes and promote sporophyte formation. The gametophytes used in all experiments were obtained from germinated spores in vitro and were subcultured at 8-week intervals. The most appropriate media for gametophyte propagation was identified by culturing 300 mg of gametophyte in Murashige and Skoog (MS) basal medium (1/8, 1/4, 1/2, 1, 2), and Knop medium for 8 weeks. As a result, fresh weight of the gametophyte was increased by 56.7-fold on MS medium. Moreover, antheridium formation as well as gametophyte growth was improved on MS medium, especially. To improve the sporophyte formation ex vitro, 1.0 g of gametophyte was ground with distilled water and spread on eight combinations onto four different culture mediums, such as bed soil, peat moss, perlite and decomposed granite. Then generation and growth of sporophytes were investigated after cultivation for 10 weeks. As a result of this experiment, peat moss had a promotive effect of sporophyte formation at single-use and mixed culture soils. In particular, a mixture of bed soil, peat moss and perlite in a 1:1:1 ratio (v/v/v) led to the accelerated formation (782.5 ea/pot) and the frond growth of sporophytes. This included increases in length and width of fronds. However, promotive effect of gametophyte growth and sporophyte formation was not found at single-use and treatment with high ratio of bed soil.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.63-63
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• 2020

This study investigated the growth of native ferns under indoor light intensities to identify the introduction possibility as in-door ornamental plants. Three evergreen perennial fern species used in this experiment were Coniogramme japonica (Thunb.) Diels, Woodwardia japonica (L. f.) Sm., and Cyclosorus acuminatus (Houtt.) Nakai ex H. Itô. The light intensities were adjusted to 10, 50, 100 and 200 PPFD (µmol·m^-2·s^-1) based on the measurement of the various indoor light quantities. The experiment was conducted for a total of 8 weeks, and the light period (12/12h), temperature (25±1℃), and humidity (55±3%) were maintained during the experiment. The control plant group was grown in glass greenhouse for the same period. As the result of the study, in door C. japonica showed better growth under light intensities of 100, 200 PPFD. However, withering of the plants were observed under all light intensities except the control, which causes an ornamental value decrease. This seems to be related to the increase of DIo/RC value in chlorophyll fluorescence parameters. In the W. japonica growth data, the plant height was not significantly different from the control but, the leaf number decreased more than a two-fold. Also, the formed leaves turned brown and showed a poor growth and SPAD value at 200 PPFD had decreased significantly. Growth data of C. acuminatus was not significantly different with the control at all light intensities however, withering was observed at 100 and 200 PPFD. In chlorophyll fluorescence parameters, significant decrease in Pi_Abs and increase in DIo/RC value at 200 PPFD impose that stress caused by the intense light might be the reason of the withering of the plants.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1744-1751
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• 2011

This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p<0.01) feed efficiency. Apparent digestibility of NDF was increased (p<0.05) by feeding the fermented diets, although digestibilities of DM, OM, CP, and NFC were not affected (p>0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p<0.05) for the anaerobically fermented diet and for the 0.5% LAB culture plus anaerobically fermented diet. The digestibility of crude ash tended to increase (p>0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets.

• Journal of Animal Environmental Science
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• v.11 no.2
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• pp.125-134
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• 2005

This study was conducted to evaluate changes of microbial population, pepsin digestibility of protein and in vitro digestibility of nutrients of food waste mixture pasteurized and cured using a rotary drum system. A pasteurization process (30 min at $80^{\circ}C$) tended to decrease microbial populations and eliminated (P<0.05) molds in food waste mixture. The subsequent curing process increased (P<0.05) lactic acid bacteria counts which were reduced by the heated pasteurization process. The heated pasteurization process decreased (P<0.05) pepsin digestibility of protein in food waste mixture. In vitro digestibilities of dry matter and organic matter were high in the order of bakery by-product, wheat bran, food waste (=barley bran). These results indicate that food waste mixture pasteurized and cured using a semi-dehydration rotary drum system may be an effective animal feed resource.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.