• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• Journal of Microbiology
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• v.42 no.2
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• pp.160-162
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• 2004

Rhodococcus sp. strain T104 is able to utilize both limonene and biphenyl as growth substrates. Fur-thermore, T104 possesses separate pathways for the degradation of limonene and biphenyl. Previously, we found that a gene(s) involved in limonene degradation was also related to indigo-producing ability. To further corroborate this observation, we have cloned and sequenced a 8,842-bp genomic DNA region with four open reading frames, including one for indole oxygenase, which converts indole to indigo (a blue pigment). The reverse transcription PCR data demonstrated that the identified indole oxygenase gene is specifically induced by limonene, thereby implicating this gene in the degradation of limonene by T104.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.527-533
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• 2017

As the clothing industry has advanced, dyeing technologies using various dyes have been developed. In recent years, interest in natural pigments has been increasing because of the negative impact of synthetic pigment on human health; therefore, development and application of microbial pigments is demanded. In this study, the dyeing effects on multifiber fabrics and biological activity were assessed using violet natural pigment from the marine bacterium, Microbulbifer sp. PPB12. The violet pigment produced by cultivation of Microbulbifer sp. PPB12 using Marine broth 2216 for 3 days was extracted using ethanol. Once dissolved in 20% ethanol, the violet pigment could be used to dye bleached cotton, diacetate, and especially polyamide. The optimal temperature, time, pH, and bath ratio under the dyeing conditions were $80^{\circ}C-90^{\circ}C$, more than 1 hour, pH 4-6, and 1:25, respectively. The mordant treatment was more suitable for color expression when $Na_2SO_4$ was used after 10 minutes of dyeing, but no significant difference was observed from untreated samples. The violet pigment also showed antibacterial activity against B. subtilis. The results of the present study indicate that the marine bacterial pigment could be an alternative for textile dyeing as a natural dye with antibacterial activity.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.137-142
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• 2007

For the production of natural pigments with microbe, the strains which produced monascus pigment were isolated, and then culture condition and extraction condition were investigated. These results are summarized as follows; The strain which ran produce monascus natural pigment was isolated from natural microbial sources and we made mutant of this strain with UV($235_{nm}$, 30 second) irradiation. The mutant was identified as Monascus sp. MK2-2. The optimal culture conditions were investigated optimal medium containing 0.3% rice powder, 0.2% yeast extract, 0.3% $NH_4H_2PO_4$ and $30^{\circ}C$ in a rotary shaker (120 rpm) for 5 days (initial pH 5.0), while the pigment production was determined at 24 hr intervals. The effective carbon sources were wheat flour > rice powder > fructose, and effective nitrogen sources were sodium nitrate > $KNO_3$ for production of the monascus natural pigment. The pigment capacity is good from 17 to 22 in C/N ratio. The production amount of monascus natural pigment was 0.38 g per 1 kg of rice. Also, extract of red yeast rice had anti-thrombosis activity like a degree of aspirin.

• Microbiology and Biotechnology Letters
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• v.45 no.2
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• pp.124-132
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• 2017

Microbial secondary metabolites of marine organisms are regarded as major sources of structurally and biologically novel compounds with numerous potential uses. Sponge-microbe associations are among the most interesting sources for exploring bioactive compounds. In this study, the bacterial strain Microbulbifer sp. (127CP7-12) was isolated from the Asian marine sponge Hymeniacidon sinapium collected at an intertidal zone on the west coast of Korea. Cultured bacteria produced a violet pigment, and optimal culture conditions for violet pigment production were investigated. Maximum production of the violet pigment from the strain culture was observed under the conditions of $25^{\circ}C$, pH 6.0, and 3% NaCl. Acetone provided better extraction of the pigment from fermented broth compared with ethanol and methanol. The proposed structure of the major component in the extracted crude pigment was determined via high-performance liquid chromatography, nuclear magnetic resonance, mass spectrometry, and UV spectra analyses, which showed that the metabolite was the promising bioactive compound violacein. This study describes the examination of marine bioactive materials from microbe-engaged metabolites and the ecological implications of the sponge-microbe association in a changing ocean.

• Korean Journal of Environmental Agriculture
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• v.40 no.1
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• pp.49-59
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• 2021

BACKGROUND: Soil salinity causes reduction of crop productivity. Rhizosphere microbes have metabolic capabilities and ability to adaptation of plants to biotic and abiotic stresses. Plant growth-promoting bacteria (PGPB) could play a role as elicitors for inducing tolerance to stresses in plants by affecting resident microorganism in soil. This study was conducted to demonstrate the effect of selected strains on rhizosphere microbial community under salinity stress. METHODS AND RESULTS: The experiments were conducted in tomato plants in pots containing field soil. Bacterial suspension was inoculated into three-week-old tomato plants, one week after inoculation, and -1,000 kPa-balanced salinity stress was imposed. The physiological and biochemical attributes of plant under salt stress were monitored by evaluating pigment, malondialdehyde (MDA), proline, soil pH, electrical conductivity (EC) and ion concentrations. To demonstrate the effect of selected Bacillus strains on rhizosphere microbial community, soil microbial diversity and abundance were evaluated with Illumina MiSeq sequencing, and primer sets of 341F/805R and ITS3/ITS4 were used for bacterial and fungal communities, respectively. As a result, when the bacterial strains were inoculated and then salinity stress was imposed, the inoculation decreases the stress susceptibility including reduction in lipid peroxidation, enhanced pigmentation and proline accumulation which subsequently resulted in better plant growth. However, bacterial inoculations did not affect diversity (observed OTUs, ACE, Chao1 and Shannon) and structure (principle coordinate analysis) of microbial communities under salinity stress. Furthermore, relative abundance in microbial communities had no significant difference between bacterial treated- and untreated-soils under salinity stress. CONCLUSION: Inoculation of Bacillus strains could affect plant responses and soil pH of tomato plants under salinity stress, whereas microbial diversity and abundance had no significant difference by the bacterial treatments. These findings demonstrated that Bacillus strains could alleviate plant's salinity damages by regulating pigments, proline, and MDA contents without significant changes of microbial community in tomato plants, and can be used as effective biostimulators against salinity stress for sustainable agriculture.

• Microbiology and Biotechnology Letters
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• v.34 no.1
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• pp.1-6
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• 2006

Harmful algal blooms (HABs or red tides), caused by uncontrolled proliferation of marine phytoplankton, impose a severe environmental problem and occasionally threaten even public health. We sequenced the genome of an EPS-producing marine bacterium Hahella chejuensis that produces a red pigment with the lytic activity against red-tide dinoflagellates at parts per billion level. H. chejuensis is the first sequenced species among algicidal bacteria as well as in the order Oceanospirillales. Sequence analysis indicated a distant relationship to the Pseudomonas group. Its 7.2-megabase genome encodes basic metabolic functions and a large number of proteins involved in regulation or transport. One of the prominent features of the H. chejuensis genome is a multitude of genes of functional equivalence or of possible foreign origin. A significant proportion (${\sim}23%$) of the genome appears to be of foreign origin, i.e. genomic islands, which encode genes for biosynthesis of exopolysaccharides, toxins, polyketides or non-ribosomal peptides, iron utilization, motility, type III protein secretion and pigment production. Molecular structure of the algicidal pigment was determined to be prodigiosin by LC-ESI-MS/MS and NMR analyses. The genomics-based research on H. chejuensis opens a new possibility for controlling algal blooms by exploiting biotic interactions in the natural environment and provides a model in marine bioprospecting through genome research.

• Ocean and Polar Research
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• v.35 no.1
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• pp.39-50
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• 2013

Biomass and community composition of microphytobentos in tidal flats were studied by HPLC analysis and also investigated to examine the relationship between microphytobenthic pigments and Adenosine-5' triphosphate (ATP) as an index of total microbial biomass in intertidal environments (muddy and sandy sediment) of Gyeonggi Bay, west coast of Korea. Microphytobenthic pigments and ATP concentration in muddy sediment were the highest at the surface while the biomass of microphytobenthos in sandy sediment was the highest at the sub-surface (0.75 cm sediment depth). The detected pigments of microphytobenthos were chlorophyll a, b (euglenophytes), $c_3$, peridinin (dinoflagellates), fucoxanthin (diatom or chrysophytes), diadinoxanthin, alloxanthin (cryptophytes), diatoxanthin, zeaxanthin (cyanobacteria), ${\beta}$-carotein, and pheophytin a (the degraded product of chlorophyll a). Among the pigments which were detected, the concentration of fucoxanthin was the highest, indicating that diatoms dominated in the microphytobenthic community of the tidal flats. There was little significant correlation between OC (Organic Carbon) and ATP in both sediments. However, a positive correlation between chlorophyll a concentration and ATP concentration was found in sandy sediment, suggesting that microbial biomass could be affected by labile OC derived from microphytobenthos. These results provide information that may help us understand the relationship between microphytobenthos and microbial biomass in different intertidal sediment environments.

• Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.276-286
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• 2022

This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burgers during refrigerated storage in 18 days. Burgers were incorporated with phycobiliprotein and liposomal phycobiliprotein (2.5% and 5% w/w), and their chemical and microbial changes in terms of pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVC), psychrotrophic bacterial counts (PTC), and sensory characteristics were evaluated. Results presented a nanoliposome size of about 515.5 nm with capable encapsulation efficiency (83.98%). Our results showed non-encapsulated phycobiliprotein could delay the deterioration of common carp burgers, as a reduction in PV, TBA, and TVB-N, TVC, and PTC values in burgers treated with free and nano encapsulated phycobiliprotein. Moreover, the potential of phycobiliprotein was improved when it was encapsulated into chitosan coated liposomes. Burgers treated with 5% nanoliposomes displayed the lowest amount of lipid oxidation and microbial deterioration in comparison to others during storage. According to chemical, microbial and sensory evaluation, the shelf life of common carp burgers was increased in samples treated with encapsulated phycobiliprotein at 2.5% and 5%, as compared to the control (p ≤ 0.05).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.1-14
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• 2003

Lipid oxidation is one of the most important non-microbial causes of meat quality deterioration. However, there have been different/conflicting views concerning the primary catalysts of lipid oxidation in meat. This presentation provides brief overviews of lipid oxidation mechanism in general and catalysis of lipid oxidation in meat, and then focuses on inter-species differences in lipid oxidation potential, using results from our studies on meats (beef, pork and chicken) at retail and the respective meats of uniform postmortem history. The inter-species differences have highlighted the relative roles of meat pigment (myoglobin) content, catalase activity, and the concentration of oxidation substrates (particularly polyunsaturated fatty acids) in determining the lipid oxidation potential of raw meat versus cooked meat.