• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1366-1372
• /
• 2010

This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.26-32
• /
• 2011

We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

• KSBB Journal
• /
• v.19 no.6 s.89
• /
• pp.451-456
• /
• 2004

The effects of variation in composition of the medium on the conversion of Gluconacetobacter hanseii PJK cells producing cellulose ($Cel^+$) to non-cellulose producing ($Cel^-$) mutants and the production of bacterial cellulose (BC) in an agitated culture were investigated. The impeller speed greater than 500 rpm was required to decrease the population of $Cel^-$ mutants to minimum in a basal medium containing $1.5\%$ ethanol because the optimum impeller speed to minimize the population of $Cel^-$ mutants increased with the concentration of ethanol added to a basal medium. Ethanol fed-batch culture could not increase the BC production in an agitated culture unlike that of a shaking culture. The amount of BC produced in a basal medium containing $1\%$ ethanol was $39\%$ more than that of the same medium with $0.27\%\;Na_{2}HPO_4$. Increase in the concentration of acetic acid in a basal medium decreased the BC production. The pH control of the culture broth increased the cell mass in the batch culture and improved the production yield of water-soluble polysaccharide (WSPS), but did not affect the production of BC.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.308-312
• /
• 2010

Quality characteristics of apple vinegar by using agitated and static cultures without any additive were compared. pH was reduced with passage of acetic acid fermentation time. Total acidity of the agitated culture vinegar (A) was 6.08% at the 8 day according to the progress of fermentation and that of the static culture vinegar (B) recorded 5.20% at the 60 day of fermentation. There was no significant difference in sugar content of (A) and (B). L value was lower in (B) than (A) but a and b values were higher in (B) than (A). Organic acid content of (A) was high only in acetic acid but malic, citric and succinic acids appeared high in (B). As free sugar, fructose and glucose were observed in both of them. In sensory examination results, (B) showed the highest taste and overall preferences. From all of these results traditional static culture are expected to be used to make high-quality vinegar.

• KSBB Journal
• /
• v.11 no.3
• /
• pp.353-359
• /
• 1996

The experiments were conducted in the leaching of aqueous uranium from low-grade uranium ore by Thiobacillus ferrooxidans. The optimal concentration of ferrous iron in 9K medium was 16.2g/L when the uranium ore concentration in slurry was 40g/L. The leaching rates were increased by decreasing the particle size of uranium ore and by increasing uranium ore concentration. In the leaching experiments in an agitated vessel reactor, only 39.3% of uranium was leached out within 12 days, which was comparable as that in the shaking incubator, without any notable improvement. Hence, it was observed that an agitated vessel reactor was not effective in the leaching of uranium from uranium ore by T. ferrooxidans. In the leaching experiments in a draught-tube reactor, the maximum concentration of uranium leached and cell number were a 12.8mg/L and $2.47{\times}1010cells/mL$ respectively. The uranium yield reached up to 91.4% within 11 days culture due to enhanced aeration and mixing characteristics of draught-tube reactor as compared to agitated vessel reactor.

• The Korean Journal of Mycology
• /
• v.21 no.4
• /
• pp.310-315
• /
• 1993

Phanerochaete chrysosporium is a white rot fungus which secrets a family of lignin-degrading enzymes under nutrient limitation. Ligninase was extracellularly produced in agitated submerged cultures of P. chrysosporium, SC 26. Addition of veratryl alcohol(4 mM), and benzyl alcohol(10 mM) with 0.1% Tween 20 to the culture medium stimulated ligninase production. However, ligninase was not detected when both treatments of veratryl alcohol and benzyl alcohol without Tween 20 were added to the medium. Addition of 0.1 % Tween 20 to the culture medium had little effect on ligninase activity. The ligninase activity was maximum on day 5-8 for veratryl alcohol, and benzyl alcohol with 0.1 % Tween 20 additive medium.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.9 no.5
• /
• pp.383-388
• /
• 2004

The conversion of a cellulose-producing cell ($Cel^+$) from Gluconacetobacter hansenii PJK (KCTC 10505 BP) to a non-cellulose-producing cell ($Cel^-$) was investigated by measuring the colony forming unit (CFU). This was achieved in a shaking flask with three slanted baffles, which exerted a strong shear stress. The addition of organic acid, such as glutamic acid and acetic acid, induced the conversion of microbial cells from a wild type to $Cel^-$ mutants in a flask culture. The supplementation of $1\%$ ethanol to the medium containing an organic acid depressed the con-version of the microbial cells to $Cel^-$ mutants in a conventional flask without slanted baffles. The addition of ethanol to the medium containing an organic acid; however, accelerated the conversion of microbial cells in the flask with slanted baffles. The $Cel^+$ cells from the agitated culture were not easily converted into $Cel^-$ mutants on the additions of organic acid and ethanol to a flask without Slanted baffles, but some portion of the $Cel^+$ cells were converted to $Cel^-$ mutants in a flask with slanted baffles. The conversion ratio of $Cel^+$ cells to $Cel^-$ mutants was strongly re-lated to the production of bacterial cellulose independently from the cell growth.

• Journal of the Korean Society of Industry Convergence
• /
• v.2 no.2
• /
• pp.73-81
• /
• 1999

Shake mixing has been widely used in cell culture. The mixing performance for shake mixing, however, has not been reported quantitatively. The critical circulating frequency and the power consumption for complete suspension of particles, based on the definition of Zwietering, were measured in a shaking vessel containing a solid-liquid system. The critical suspension frequency was correlated by the equation from Baldi's particle suspension model modified with the physical properties of the particles. Critical suspension frequency was correlated as following ; $$N_{JS}={\frac{0.58\;d{_p}^{0.06}(g{\Delta}{\rho}/{\rho}_L)^{0.004}X^{0.03}}{D^{0.35}d^{0.17}{\upsilon}^{0.04}}}$$ The power consumption at the critical suspension condition in the shaking vessel was less than that in an agitated vessel with impeller.

• Journal of Life Science
• /
• v.13 no.4
• /
• pp.511-515
• /
• 2003

White rot fungi, Phanerochaete sp. EJ-31L, was evaluated for its ability to decolorize Remazol Black B, an azo dye that is a widespread pollutant in the wastewater of textile industry. It was observed that extent of decolorization by Phanerochaete sp. EJ-31L was dependent on the concentrations of co-carbon and nitrogen source. Effects of agitation and aeration were studied, and agitated culture at aeration condition resulted in greater extent of decolorization than static culture. Remazol Black B was readily decolorized up to 95% within 64 hr by Phanerochaete sp. EJ-31L.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.11
• /
• pp.1868-1874
• /
• 2007

We have developed a robotic system for an automated parallel cell cultivation process that enables screening of induction parameters for the soluble expression of recombinant protein. The system is designed for parallelized and simultaneous cultivation of up to 24 different types of cells or a single type of cell at 24 different conditions. Twenty-four culture vessels of about 200 ml are arranged in four columns${\times}$six rows. The system is equipped with four independent thermostated waterbaths, each of which accommodates six culture vessels. A two-channel liquid handler is attached in order to distribute medium from the reservoir to the culture vessels, to transfer seed or other reagents, and to take an aliquot from the growing cells. Cells in each vessel are agitated and aerated by sparging filtered air. We tested the system by growing Escherichia coli BL21(DE3) cells harboring a plasmid for a model protein, and used it in optimizing protein expression conditions by varying the induction temperature and the inducer concentration. The results revealed the usefulness of our custom-made cell cultivation robot in screening optimal conditions for the expression of soluble proteins.