• Applied Biological Chemistry
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• v.46 no.3
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• pp.201-206
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• 2003

An apple wine was prepared by fermentation at $25^{\circ}C$ for 2 weeks using Saccha개myces cerevisiae KCCM 12224, followed by aging at $15^{\circ}C$ for 14 weeks, and its physicochemical and microbiological changes were investigated. The viable bacterial cell numbers, increased from $1.4{\times}10^3\;CFU/ml$ at the beginning of fermentation, to $2.8{\times}10^6\;CFU/ml$ after 2 weeks, but decreased to $1.0{\times}10^5\;CFU/ml$ after aging. The viable yeast cell numbers changed from $4.3{\times}10^4\;CFU/ml$ to $1.2{\times}10^7\;CFU/ml$ during the fermentation, and decreased to $1.2{\times}10^4\;CFU/ml$ after aging. Sugar content changed from $20.0^{\circ}Brix$ to $8.5{\circ}Brix$, and reducing sugar content was changed from 9.66% to 6.44%. Alcohol content and acidity increased to 7.0% and from 0.19% to 0.24%, respectively. No changes in acidity, pH, and sugar content were observed during the aging, but reducing sugar and solid contents decreased. When apple wine was fultered through $0.45\;{\mu}m$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, the initial flux $(121.2\;liter/m^2/h)$ and the average flux of Biomax 100k membrane were the highest among the membranes used. These membrane filtration treatments resulted in complete removal of microorganisms as well as decrease in turbidity and solid content without changes in other chemical properties. No changes in the physicochemical properties of the apple wine and no microorganisms were detected during the storage at $156{\circ}C$ for 6 weeks.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.339-347
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• 2000

An algicidal bacterium, Micrococcus sp. LG-5 against the harmful dinoflagellate, Cochlodinium polykrikoides was isolated. The optimal conditions for the highest algicidal activity of bacterial culture filtrate showed in the range of $20{\~}30^{\circ}C$, at pH 7.0 and $3.0{\%}$ of NaCl concentration. In addition, $IC_(50)(mean of 50{\%} inhibitory concentration)$ of the culture filtrate against C. polykrikoides after incubation of 5 days was $0.482{\%}$. To investigate heat and pH stability of the culture filtrate of Micrococcus sp. LG-5, the culture filtrate ($pore size, 0.1 {\mu}m$) was heated to $121^{\circ}C for 15 min$ and adjusted pH from 2.0 to 10.0. There were no significant changes in algicidal activity by heat treatment and the pH change between pH from 5.0 to 10.0. The algicidal substances produced from Micrococcus sp. LG-5 were mainly detected in the fraction of $10,000{\~}1,000$ MWCO (molecular weight cut-off). The culture filtrate of Micrococous sp. LG-5 showed antimicrobial activity against Enterococcus faecalis, Escheiichia coli, Uebsiella pneunioniae and Vibrio altinolyticus, but did not show against Pseudomonas aeminosa, P. Buorescens, Salmonella typhi, Staphylococcus aureus, V. cholerae and V parahaemolyicus. The culture filtrate of Micrococcus sp. LG-5 was examined against 16 phytoplankton species and showed the algicidal activity against Ajexandzium tuarense, Eutreptiella Drnnastin, Gymnodinium catenatum, G. mikimotoi, G. sanguineum, eyodinium impuaicum, Heterocapsa triquetra, Heterosipa akashiwo, Prorocentrum micans and Pyraminonas sp.. However no algicidal effects of Micrococcus sp. LG-5 were observed against Chlamydomonas sp., Cylindrotheoa closterium, P. mininum, P. triestimum, Pseudonieschia sp. and Sczipuiella trochoidea. On the other hand, algicidal activity on the tested marinelivefood was not detected except for Isochrysis galbana. In addition, physiological responses of cultured olive flounder (Paralichthys oliraceus) exposed to $1 and 10{\%}$ of the culture filtrate of Micrococcus sp. LG-5 were measured. There were no clear changes in AST, GGT, creatinine, urea, total cholesterol, total protein, albumine, $Mg^(+2), Ca^(+2), Na^+, K^+, and Cl^-$. These results indicate that olive flounders were not affected when they were exposed to the culture filtrate of Micrococcus sp. LG-5.