• Journal of Life Science
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• v.24 no.8
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• pp.887-894
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• 2014

The screening of the microorganisms degrading chlorinated organic compounds such as PCP (pentachlorophenol) and TCE (trichloroethylene) was conducted with soil and industrial wastewater contaminated with various chlorinated organic compounds. Isolates (GP5, GP19) capable of degrading PCP and isolates (GA6, GA15) capable of degrading TCE were identified as Acetobactor sp., Pseudomonas sp., Arthrobacer sp., Xanthomonas sp. and named Acetobacter sp. GP5, Pseudomonas sp. GP19, Arthrobacer sp. GA6 and Xanthomoas sp. GA15, respectively. The microbial augmentation, OC17 formulated with the mixture of bacteria including isolates (4 strains) degrading chlorinated organic compounds and isolates (Acinetobacter sp. KN11, Neisseria sp. GN13) degrading aromatic hydrocarbons. Characteristics of microbial augmentation OC-17 showed cell mass of $2.8{\times}10^9CFU/g$, bulk density of $0.299g/cm^3$ and water content of 26.8%. In the experiment with an artificial wastewater containing PCP (500 mg/l), degradation efficiency of the microbial augmentation OC17 was 87% during incubation of 65 hours. The degradation efficiency of TCE (300 uM) by microbial augmentation OC17 was 90% during incubation of 50 hours. In a continuous culture experiment, analysis of the biodegradation of organic compounds by microbial augmentation OC17 in industry wastewater containing chlorinated hydrocarbons showed that the removal rate of COD was 91% during incubation of 10 days. These results indicate that it is possible to apply the microbial augmentation OC17 to industrial wastewaters containing chlorinated organic compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1216-1224
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• 2017

Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

• Microbiology and Biotechnology Letters
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• v.43 no.4
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• pp.307-313
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• 2015

Unpolished rice (UR) is considered to be a healthy alternative to white rice when coping with chronic diseases. In the present study, the fermented slurry of unpolished rice (FSUR) was evaluated with respect to its antimicrobial activities and biochemical characteristics, including the quantities of sugar, total soluble sugar, organic acids, free amino acids, pH, and physiological activity. The antimicrobial efficiency of FSUR was assessed using the paper disc-agar diffusion method. FSUR exhibited strong antimicrobial activity against six pathogenic bacterial strains (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, and Yersinia enterocolitica) and two fermentation strains (Gluconacetobacter intermedius and Lodderomyces elongisporus). The antimicrobial activity of FSUR was higher than the commercial antibiotics, carbenicillin ($50{\mu}g/ml$) and tetracycline ($50{\mu}g/ml$) against S. aureus, E. coli, L. monocytogenes, P. aeruginosa, S. typhimurium, Y. enterocolitica, and L. elongisporus. Also FSUR had a high antioxidant activity. The microorganisms were isolated from FSUR using tryptic soy broth and yeast extract-peptone-dextrose agar media. The isolated microorganisms were characterized using physiological and biochemical analyses as well as by 16S rRNA gene sequencing and phylogenic analysis. 16S rRNA gene sequence analysis showed that the isolated microorganisms had a high similarity to G. intermedius, Lactobacillus casei, Lactobacillus plantarum, and Acetobacter peroxydans.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.768-774
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• 2021

Habanero red pepper (HRP)-fermented liquid with Acetobacter pasteurianus SRCM101474 was prepared, the quality characteristics measured and bioactivity analysis were measured. As the fermentation period increased, the number of viable cells increased, pH decreased, and acidity increased. After fermentation, the organic acid content of HRP was confirmed to be acetic acid with the highest content of 33413.54 ppm. Analysis of capsaicin and dihydrocapsaicin showed that the increase was significantly raised as acetic acid fermentation progressed. The total phenol and flavonoid contents as well as the antioxidant activity increased as the fermentation period passed. In addition, α-glucosidase inhibitory and pancreatic lipase inhibitory activities were significantly increased after fermentation. It was confirmed that it can be used as a functional material by measuring the physiological activities of antioxidant, anti-obesity, and anti-diabetes through fermentation, and the possibility of development as a spicy material and application product using it as capsaicin increases after fermentation.

• Food Science and Preservation
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• v.30 no.4
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• pp.691-702
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• 2023

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The angiotensin-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.623-625
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• 2000

Bacteriocin-producing lactic acid bacteria was isolated from Kimchi using MRS as selective media and Lactobacillus delbruekii subsp. delbruekii as an indicator strain. Strain JC-3 was tentatively identified as Lactococcus latis subsp. lactis through the API test and the bacteriocin produced by JC-3 showed the inhibitory activity against Grampositive pathogens and other lactic acid bacteria. The antimicrobial substance was inactivated by Protamax, Aroase AP-10, Neutrase, R-AMANO and was confirmed to be heating at $100^{\circ}C$. However, it was lost at high pH values showed the highest bacteriocin activity at a culture temperature of $30^{\circ}C$. The bacteriocin was partially purified by ammonium sulfate precipitation, Sep-pak $C_{18}$ cartridge. The apparent molecular mass of the bacteriocin was about 8 Kda, which was determined through the direct detection of bactericidal activity using SDS -PAGE.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of Navigation and Port Research
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• v.33 no.2
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• pp.161-166
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• 2009

Lactobacillus sp., Acetobacter sp. and yeast were the most dominant organisms in the EM stock culture and subculture product. Lactic acid bacteria and yeast were able to grow in the fermentation process utilizing seawater. EM treatment of higher concentrations using EM stock culture and EM clay balls (1% or 4%) contributed to an early removal of malodor and an increase of DO in the polluted sediments, indicating an odor-removing activity of EM. The EM treatment of higher concentrations (1% or 4%) somewhat appeared to modify the microbial communities within the sediments, which was confirmed by existence of a few unique fragments from the stock culture based on PCR-DGGE. It still remains to be elucidated that EM cultures were directly involved in the malodor removal and potential sediment bioremediation.

• Microbiology and Biotechnology Letters
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• v.48 no.2
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• pp.138-147
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• 2020

Various microorganisms play important roles in food fermentation, food spoilage, and agriculture. In this study, the biotype of 54 yeast and bacterial strains having high potential for utilization in food and agriculture, including Candida spp., Lactobacillus spp., and Acetobacter spp., were characterized by matrix-assisted laser desorption/ionization time-of flight mass spectrometry (MALDI-TOF MS). This characterization using a fast and robust method provides much-needed information on the selected microorganisms and will facilitate effective usage of these strains in various applications. Importantly, the unique protein profile of each microbial species obtained from this study was used to create a database of fingerprints from these species. The database was validated using microbial strains of the same species by comparing the mass spectra with the created database through pattern matching. The created reference database provides crucial information and is useful for further utilization of a large number of valuable microorganisms relevant to food and agriculture.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.403-415
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• 2018

The aims of this novel work were to determine the microbial strains and exopolysaccharide (EPS) producers in water kefir from Nakhon Ratchasima Province, Thailand. Thirty-three microbial strains were identified using 16S rRNA gene analysis consisting of 18 bacterial strains, as 9 strains of acetic acid bacteria (AAB), 9 strains of lactic acid bacteria (LAB), and 15 yeast strains. All bacteria were able to produce EPS with a diverse appearance on agar media containing different sugars at a concentration of 8%. Culture supernatants from AAB and LAB showed 31-64% 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity with the highest antioxidant activity of 64% from Acetobacter pasteurianus WS3 and WS6. Crude EPS from A. pasteurianus WS3 displayed the highest ferric reducing antioxidant power at 280 mM $FeSO_4/g$ EPS, greatest anti-tyrosinase activity at 20.35%, and highest EPS production of 1,505 mg EPS/L from 8% sucrose. These microbes offer beneficial health implications and their EPSs can be used as food additives and cosmetic ingredients.