• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.390-395
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• 1997

The inhibitory effects of cereal extracts and concentrates from barley, waxy rice flours and malt on enzymatic browning were measured using apple polyphenol oxidase (PPO). Malt concentrate showed the largest inhibitory effect on PPO among all. The relationship between the properties of malt concentrate such as browning intensity and reducing power and their inhibitory effect on PPO was also studied. As the heating time increased, the browning intensity and the reducing power of malt concentrates were increased, while PPO activities were decreased. Inhibitory effect of malt concentrates on PPO increased with heating time and their concentration. L-value and compression force of the apple slices dipped in malt concentrate decreased by 6.9% and 14.3%, respectively, showing the smallest changes compared with raw and water-dipped apple slices during cold storage for 9 days. These results suggest that malt concentrate can be a potential source for the control of enzymatic browning.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.57-62
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• 1982

The possibility of developing new kinds of lactic acid beverage from a malt syrup was studied. The optimum sugar concentration of malt syrup for the cultivation of lactic acid bacteria was $10^{\circ}Bx$. The acidity of the fermented malt syrup was improved by the supplement of yeast extract(0.5%) or sodium citrate(0.08%). Though the activity of Lactobacillus lactis in malt syrup was superior to other strains, sensory test indicated that the mixed culture of Lactobacillus lactis and Streptococcus diacetilactis was better because of masking malt flavour. The changes in acidity and viable cells of malt syrup during the lactic fermentation were not so good as skim milk medium, but malt syrup medium containing milk(50 : 50) was nearly similar to skim milk medium. In the sensory scores among samples, no significant differences(P<0.05) were noted between fermented milk and fermented malt syrup containing milk, but fermented malt syrup showed a poor quality. However fermented malt syrup was not inferior to marketing lactic fermented fruit juices with regards to the lactic acid fermented beverage type.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.287-292
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• 2004

The optimum conditions for lignin peroxidase production were studied. Lignin peroxidase was produced almost exclusively in stationary culture with the optimum media composition of malt extract 1 g, yeast extract 0.4 g, glucose 0.4 g and distilled water 100 ml. Tween 80 at 0.005% concentration and veratryl alcohol at 0.4 mM were very effective inducers for lignin peroxidase production.

• The Korean Journal of Mycology
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• v.49 no.4
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• pp.433-440
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• 2021

The fungal genus Trametes is globally distributed and comprises various wood-decay species, including the well-known medicinal mushroom Trametes versicolor, a popular remedy in traditional Asian medicine. Trametes species produce antioxidants, which have a wide range of health benefits. The pressent study evaluated seven indigenous Trametes species from Korea, which were cultivated in three different media (dextrose-yeast extract, DY; malt extract-yeast extract, MY; malt extract broth, MEB) and tested for antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. We found that the medium consumption rate did not significantly differ between the media and among the strains (72-76%). However, the T. versicolor strains had a relatively low consumption rate (14-65%). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) tests demonstrated that culture filtrates of T. cf. junipericola, T. orientalis, T. suaveolens, and T. versicolor possessed antioxidant activity against damage from free radicals. In particular, T. cf. junipericola (DY) and T. versicolor (MY) had >80% activity in the DPPH and ABTS assays, compared with that of the positive control (ascorbic acid). Thus, our study identified promising candidates with substantial antioxidant activity among the indigenous strains of Trametes spp. from Korea.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.123-127
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• 1996

The isolation and chemical characterization of yellow food pigments from Monascus purpureus were studied according to the compositions of media. Monacus yellow pigments were isolated and purified by solvent fractionation, silicagel column chromatography, TLC and HPLC. The retention time of Monascus yellow pigments isolated by HPLC was respectively 5 min(I) and 9 min(II) as the yeast malt extract agar(YMA) media and was respectively 4.6 min(III), 5 min(I) 5.7 min(IV), 8.3 min(V), 9 min(II) and 10.7 min(Ⅵ) at the malt extract agar(MEA) media. The structure of monascin(I), ankaflavin(II), 6,11-dihydrorubropunctatin(III), 6,11-dihydromonascorubrin(V) and unknown compounds(IV,Ⅵ) was elucidated by EI-Mass, H and C NMR, UV-visible spectrometer. Therefore, it was suggested that 6,11-dihydrorubropunctatin(III) and 6,11-dihydromonascorubrin(V) are new intermediates of Monascus yellow pigments.

• Korean Journal of Microbiology
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• v.40 no.3
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• pp.230-231
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• 2004

The mycelia of Sparassis crispa DSMZ 5201 were cultivated at $24^{\circ}C$ for 15 days in yeast-malt extract-glucose broth (pH 4.0) and the filtrate was used as crude enzyme solution to determined the extracellular enzyme activity. The specific activity of $\alpha$-amylase was 44.27 unit/protein. The specific activities of protease, CMCase, $\beta$-glucosidase, chitinase, exo-$\beta$-l,4-glucanase were relatively high. However, a very little activity of xylanase was found.

• The Korean Journal of Mycology
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• v.21 no.3
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• pp.217-223
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• 1993

The investigation was aimed to reduce the period of bed log through the protection of harmful fungi and to know the effects of physiological activating substances on the yield increase of Lentinus edodes. Mycelial growth was evaluated both the bed logs and physiological activating substances, respectively. I percent extract of Allium cepa and malt as a physiological activating substance was highly effective in mycelial growth of Lentinus edodes. Better effects among the bed logs by the application fo physiological activating substances observed in both Quercus serrata and Carpinus laxiflora. This results suggested that supplement of physiological activating substances to the bed log would be beneficial for the production of Lentinus edodes.

• The Korean Journal of Mycology
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• v.21 no.1
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• pp.9-15
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• 1993

ABSTRACT: The cell fusants were constructed from complementary auxotrophic mutants of Phffia rhodozyma. The nuclear fusion of the fusants was demonstrated by several techniques including comparision of cell volume, estimation of DNA content and nuclear staining. The cell fusants were very stable for succeeding transfer culture on complex medium for more than one year. Malt extract (1%, w/v) and abscisic acid(1 mM) increased the carotenoid formation whereas gibberellic acid(5mM) and riboflavin(0.1 mM) decreased the corresponding content.