• Food Science and Biotechnology
• /
• v.17 no.2
• /
• pp.434-437
• /
• 2008

The aim of this study was to investigate whether Monascus-fermented soybean extracts (MFSE) containing natural estrogen-like compounds such as isoflavones and mevinolins has potential effects on human osteoblast-like SaOS2 cells using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) and alkaline phophatase (ALP) assaies. MFSE exerted biphasic dose-dependent effect; stimulating osteoblastic activity at low concentrations and inhibiting SaOS2 cells viability at high concentrations. At $10^{-8}-10^{-4}\;mg/mL$, MFSE is not only non-cytotoxic but also induced comparatively high ALP activity on SaOS2 cells. ALP activity (%) significantly increased (220.1%, p<0.05) when SaOS2 cells were treated with MFSE at a concentration of $10^{-5}\;mg/mL$, whereas slowly increased (185.6%, p<0.05) in unfermented soybean extracts (UFSE) at $10^{-3}\;mg/mL$. The potentially greater ALP activity of MFSE compared to the UFSE might partially be caused by its mevinolin, which was derived from the soybean during Monascus-fermentation. Our findings indicate that supplementation of MFSE may accelerate the speed of intracellular ALP synthesis by the bone cells when provided at optimal dosages.

• Journal of Microbiology and Biotechnology
• /
• v.9 no.5
• /
• pp.568-571
• /
• 1999

Aspergillus oryzae U1521, which was a genetically engineered strain, produced 1,000,600 U per g . glucose of extracellular alkaline protease within 72 h in a submerged fermentation. However, the alkaline protease was not detected during the first 24 h. Northern blot analysis indicated that the enzyme synthesis was repressed at the transcriptional level during the lag period. Both catabolite repression and pH of the growth medium significantly affected the enzyme production. Use of this enzyme as a silver recovery agent from used X-ray film was confirmed by experiments in the shake-flask scale.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.904-909
• /
• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• The Korean Journal of Mycology
• /
• v.16 no.3
• /
• pp.128-134
• /
• 1988

For the preparation of fermented feed with Lyophyllum decastes, optimum cultural conditions for the production of cellulase were $30^{\circ}C$, pH 6.0, 60-70% moisture content and the cultural of 15 days. Among the submaterial added, 30-40% of rice bran and 0.72% of $(NH_4)_2PHO_4$ were effective for the cellulase production and its production increased when rice straw treated with 4% alkaline peroxides. Solid state fermentation of rice straw with Lyophyllum decastes for 40 days removed 19.9% of lignin, and increased the total nitrogen content to 1.6% from 1.1%. As the fermentation proceeded, the in vitro dry matter digestibility of fermented feed was increased and it increased 21.1% after 35 days.

• Journal of Korean Society of Environmental Engineers
• /
• v.35 no.1
• /
• pp.10-16
• /
• 2013

Characteristics of biological hydrogen production rate and organic acid under anaerobic fermentation process were investigated with sugar wastewater. Hydrogen production rate was higher with alkaline pre-treatment than acidic pre-treatment, resulting in 70% increment. An adequate supply of the nutrients (N or P) into raw sugar wastewater could increase hydrogen production rate. Carbohydrate degradation of the anaerobic fermentation process was not directly related with hydrogen production. Sugar wastewater with the addition of the nutrients shows 3 times higher B/A ratio than the raw sugar wastewater. B/A ratio of the wastewater with alkaline pre-treatment and nutrients addition was most higher than other samples, showing 4.02 of B/A ratio. Higher B/A ratio shows higher hydrogen production rate at each sample.

• Korean Journal of Food Science and Technology
• /
• v.27 no.1
• /
• pp.56-62
• /
• 1995

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang meju during fermentation for 60 days. The pH of meju decreased continously up to 40 days of aging and then increased slightly thereafter, while the change in titratable acidity showed the opposite trend to that of pH. The viable cell count of aerobic bacteria increared gradually for up to 40 days of fermentation and then decreased slightly thereafter, while that of molds and yeasts showed a rapid increase up to 40 days of fermentation and then leveled off. ${\alpha}-amylase$ activity increased slightly for up to 40 days of meju fermentation and then stabilized. On the other hand, ${\beta}-amylase$ and glucoamylase activities did not show a significant change for up to 20 days of fermentation and then increased rapidly at 40th day of fermentation. Acidic, neutral and alkaline protease activities increased sharply up to 40 days of aging and then decreased significently at 60th day of fermentation. These results suggest that meju fermented for 40 days had the highest quality in terms of the number of microflora and enzyme activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.6
• /
• pp.980-985
• /
• 1994

We investigated the quality of soybean paste(Doenjang) fermented by BAcillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 3$0^{\circ}C$ and after that day somewhat decreased . Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on15, 25, 35 th day of fermentation , respectively. The most abundant free amino acid was found to be glutamic acid (561.8mg%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25mg% on 25th day and 12.20mg% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B.brevis were most abundant after 25 days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10 th day of fermentation.

• Microbiology and Biotechnology Letters
• /
• v.28 no.3
• /
• pp.167-171
• /
• 2000

Analysis of Production of Thermostable Alkaline Protease using Thermoactinomyces sp. E79. Jung, Sang Won, Sung-Sik Park, Yong-Cheol Park" Tae Kwang Oh2, and Jin-Ho Seo*, Department of Food Science and Technology, Seoul National University, Suwon 441-744, Korea, 1lnterdisciplinary program [or Biochemical Engineering & Biotechnology, Seoul National Univer5it}~ Seoul 151 "7421 Koreal 2Microbial Enzyme RU, Korea Research Institute of Bioscience & Biotechnology, Po. Box 1151 Yusong, Taejon 305"6001 Korea - This research was undertaken to analyze fermentation properties of Thermoactinomyces sp. E79 for production of a thermostable alkaline protease, which is able to specifically hydrolyze defatted soybean meal (DSM) to amino acids. TIle optimum pH for cell growth and protease production was pH 6.7, Thermoactinomyces sp. E79 did not grow at pHlO Among carbon sources tested, soluble starch was the best for protease production, while glucose repressed protease production. Tryptone was found to be the best nitrogen source for cell growth and soytone was good tor protease production. Oxygen transfer rate played an important role in producing thermostable alkaline protease. Ma'<..imum values of 6.58 glL of dry cell weight and 43.0 UJmL of protease activity were obtained in a batch fermentation using a 2.5 L jar fermentor at 1.93 X 102 hr-l of volumetric oxygen transfer coeff'jcient (kLa). Addition of 200 mgIL humic acid to the growth medium resulted in 1.64 times higher protease activity and 1.77 times higher cell growth than the case without humic acid addition.

• Applied Biological Chemistry
• /
• v.13 no.3
• /
• pp.223-229
• /
• 1970

1. The preparation and some enzymatic properties of crude alkaline protease from a thermophilic mold, Myriococcum sp. was investigated. 2. Optimum pH for the hydrolysis of casein was 9.0 at $50^{\circ}C$ for 10 minutes. Optimum temperature was $55^{\circ}C$ at pH 9.0 for 10 minutes. The enzyme was highly stable at the range of pH 6.0 to 11.0 at $30^{\circ}C$ 3. The alkaline protease in the culture filterate was isolated two fractions by elution column chromatography on DEAE-Cellulose.

• Food Science and Biotechnology
• /
• v.15 no.5
• /
• pp.704-709
• /
• 2006

The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$-amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.