• Microbiology and Biotechnology Letters
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• v.6 no.1
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• pp.9-16
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• 1978

Effects of the addition of Ginseng extract and it's incubation time on enzyme activity (${\alpha}$-amylase, ${\beta}$-amylase, protease) of Aspergillus app. was investigated. 1. ${\alpha}$-Amylase activity of Asp. oryzae was higher for 48 hours than control, however, the same after 48 hours. ${\beta}$-Amylase activity was stimulated at the concentration of 0.1 to 1.0％, and decreased at the concentration of 3.0 to 5.0％. The acid protease activity was higher than control for 72 hours and in the medium of 120 hours was decreased significantly. The alkaline protease activity was lower than control. However, alkaline protease activity was higher than acid protease activity. 2. ${\alpha}$-Amylase of Asp. niger was increased in proportion to increasing of the extract concentration. ${\beta}$-Amylase was increased at the concentration from 0.5 to 3.0％ and it's activity was depressed in proportion to increasing of the extract concentration for 48 hours and on the contrary it was improved in proportion to increasing of the extract concentration for 72 hours except for 5.0％ concentration with marked decreasing. Alkaline protease activity was increased at lower concentration (0.1∼0.5％) for 24 to 48 hours and it was depressed at higher concentration (1.0 to 5.0), however after 48 hours incubated, it's activity was decreased in preparation to increasing of the extract concentration.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.271-280
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• 1995

These studies examined the production of oligosaccharides by ${\beta}-galactosidase$originated from Aspergillus oryzae and Kluyveromyces fragilis mixed. In addition, heat resistance and acid stability of transgalactosylated oligosaccharides were measured. When ${\beta}-galactosidase$ from A. oryzae, K. fragilis and mixed ${\beta}-galactosidase$ were added to 30%(w/v) lactose solution, maximum production of transgalactosylated oligosaccharides were 26.9%, 37.05 and 27.2%, respectively. The ratios of disacchride, trisacchride and tetrasaccharide in transgalactosylated oligosaccharides were 20.5 : 5.4 : 0.6, 20.4 : 10.5 : 4.2 and 21.0 : 4.1 : 1.9, respectively. Nine different oligosaccharides were recovered with 30% and 40% ethanol fractions. When the 30% ethanol fraction was treated at $150^{\circ}C$ for 10 min more than 90% of oligosaccharides remained stable. More than 90% of the oligosaccharides were stable at $130^{\circ}C$ for 3 min with pH 3.0, whereas there of Kluyveromyces was more than 90% with pH 3.5.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.221-226
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• 1990

Fish flesh of Alaska pollack containing 5% of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen $(NH_2-N)$ content of fermented fish flesh (FFF) were 25-26 times higher than that of raw flesh and 6-15 times higher in extractable nitrogen (Ex-N) content . The strains which produce more ADP (Adenosine 5'-diphosphate) in FFF also showed much higher level of IMP (Inosine 5'-monophosphate) and GMP (Guanosine 5'-monophosphate) content than that of raw flesh. Amino acid composition were differ by strain but lysine was generally highest and arginine, glutamic acid, leucine and alanine in order In review of sensory evaluation , total content of nucleotides, $NH_2-N$, Ex-N and amino acid compositions, suitable strains for fish flesh fermentation were Aspergillus oryzae KFCC 11371, Asp. oryzae KFCC 32343, Penicillium roqueforti KFCC 11269 and Asp. quercinus.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.334-340
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• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.

• Microbiology and Biotechnology Letters
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• v.1 no.1
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• pp.43-50
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• 1973

Thirty-three Mannich bases of 2,2'-methylene bis (3,4, 6-trichlorophenoxy-acetic acid) were synthesized hexachlorophene as potential antimicrobial agents and tested against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Trichophyton rubrum, Microsporum gypseum, Epidermophyton floccosum, Aspergillus niger and Aspergillus oryzae in vitro. It was found that: 1) 2,2'-Methylene bis [${\alpha}$-(3, 4, 6-trichlorophenoxy)-${\beta}$- (N,N -diethylamino) propionic acid] and 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(N, N-dimethynlamo) propionoic acid] were active against Staphylococcus aureus and Bacillus subtilis at the concn. of 1 $\mu\textrm{g}$/$m\ell$ respectively; 2) 2,2'-Methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(m-hydroxy-p-carboxyphenylamino) propionic acid] and 2,2'-methylene bis [${\alpha}$-(3, 4, 6-trichlorophenoxy)-${\beta}$-(cyclohexylamino) propionic acid] were active against Trichophyton-rubrum at the concn. of 2 $\mu\textrm{g}$/$m\ell$ respectively; 3) 2,2'-Methylene bis [${\alpha}$-3,4,6-trichlorophenoxy)-${\beta}$-(m-hydroxy-p-carboxyphenyl-amino) propionic acid] and 2,2'-methylene bis [${\alpha}$-(3,4,6-trcihlorophenoxy)-${\beta}$-(piperidino) propionic acid] were active against Microsporum gypseum at the concn. of 2 $\mu\textrm{g}$/$m\ell$ respectively; 4) 2,2'-Methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(m-hydroxyphenylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3, 4,6-trichlorophenoxy)-${\beta}$-(m-hydroxy-p-carboxy phenylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(o-chlorophenylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(o-chloro-p-nitrophenylamino) propionic acid], 2,2'-methylene bis [${\alpha}$- (3,4,6-trichlorophenoxy)-${\beta}$-(methylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(hydroxylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(cyclohexylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorphenoxy)-${\beta}$-(morpholino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(p-sulfophenylamino) propionic acid] and 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(4-sulfu-l-nayphthlamino) aoi!c rppioncd (were active against Epidermophyton floccosum at the concn. of 1 $\mu\textrm{g}$/$m\ell$ respectively; 5) 2,2'-Methlene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(m-hydroxyphenylamino) propionic acid], 2,2'-methylene bis (a-(3,4,6-trichlorophenoxy)-${\beta}$-(m-hydroxy-p-carboxyphenylamino) propionic acid], 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(p-methylphenylamino) propionic acid] and 2,2'-methylene bis [${\alpha}$-(3,4,6-trichlorophenoxy)-${\beta}$-(hydroxylamino) propionic acid] were active against Aspergillus niger and Aspergillus oryzae at the concn. of 1 $\mu\textrm{g}$/$m\ell$ respectively.

• Journal of Life Science
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• v.22 no.1
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• pp.110-116
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• 2012

Nuruk plays a significant role in the flavor and quality of Takju and Yakju, which are produced through saccharification and alcohol fermentation by various microorganisms. In this study, we identified microbial strains isolated from a plate count and PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes, in order to characterize bacterial and fungal diversity in Sansung Nuruk. The numbers of bacteria and fungi in Nuruk were $1.5{\times}10^9$ CFU/g and $2.2{\tims}10^8$ CFU/g, respectively. The 16S rRNA gene sequence indicated that the predominant bacteria in the isolates and PCR-DGGE profile of Nuruk were Kocuria spp., Pantoea spp., Lactobacillus spp., Pediococcus spp., Weissella spp., Staphylococcus spp., endophytic bacterium, uncultured Gamma-proteobacteria, uncultured Cyanobacteria, and Actinobacteria. Dominant bacteria from the PCR-DGGE profile were Pediococcous pentosaceus and uncultured Cyanobacteria. The 28S rRNA gene sequence indicated the predominant fungi in the isolates and PCR-DGGE profile to be Trichomonascus spp. Pichia spp., Torulaspora spp., Wickerhamomyces spp., Sacharomycopsis spp., Lichtheimia spp., Mucor spp., Rhizopus spp. Aspergillus spp., and Cladosporium spp. Dominant fungi from the PCR-DGGE profile were Pichia kudriavzevii and Aspergillus oryzae. The PCR-DGGE technique was used for the first time in this study to assess a microbial community in Nuruk and proved to be an effective protocol for profiling microbial diversity.

• Journal of Sericultural and Entomological Science
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• v.15 no.1
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• pp.15-25
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• 1973

The author studied the applicability of Furazolidone to the silkworm rearing industry as a useful remedy for certain silkworm diseases, at the silkworm rearing house of the college of agriculture, Seoul national university, during both the spring and the autumn silkworm rearing season of 1972. Discovering the fact that Furazolidone, when put on the mulberry leaves in a powdered form, is eaten along with the leaves by silkworms and thus the systematic administration of Furazolidone to silkworms is possible, the experimenter carried on a series of experiments (1. determining the in vitro antibacterial activity of Furazolidone to four pathogens of silkworm diseases-Bacillus thuringiensis, Aspergillus oryzae, Aspergillus flavus, and Isaria farinosa, 2. observing the prophylactic and therapeutic effect of Furazolidone against the experimental flacherie caused by inoculation of B. thuringiensis, and 3. examining the toxicity of Furazolidone to silkworm larvae). As the results of the experiments the investigator found out the fundamental fact that Furazolidone exerts a good prophylactic and therapeutic effect against flacherie which is the most common and important silkworm disease: Furazolidone, in in vitro test, inhibited completely the growth of B. thuringiensis, the pathogen of bacterial flacherie, at the concentration of 1 ${\mu}$g/mι. with the tube method and at the concentration of 5 ${\mu}$g/mι. with the plate method, and the drug showed an excellent prophylactic effect and a considerably good therapeutic effect, depending on the time of administration, on the 5th instar silkworms inoculated B. thuringiensis, at the tentative dose of 150mg. per 10 silkworms administered once a day for 2 days. For the practical administration of Furazolidone against flacherie, the dose, the time and duration of administration, and the form of preparation, will be investigated more closely.

• Applied Biological Chemistry
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• v.21 no.2
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• pp.123-130
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• 1978

Asp. oryzae D and H strains were cultured in the wheat bran and Czapek-Dox liquid media containing garlic powder in order to investigate the effect of garlic on the enzyme production and growth of Asp. oryzae. The results obtained were as follows; 1. Wheat bran media containing 0.5 to 2% garlic powder yielded increased in acid protease activity of the Asp. oryzae D strain while the best activity appeared at 2 to 6% in alkaline protease and 0.5% in neutral protease. 2. The protease activities of Asp. oryzae H strain was similar to that of the control in wheat bran media containing 0.5 to 8% garlic powder, but the peak appeared at the garlic powder concentration of 30%. 3. Garlic powder increased the $\alpha$-and Glucoamylase activities of Asp. oryzae H strain. 4. Garlic powder inhibited the both Asp. oryzae strains from the cellulase production. 5. Czapek-Dex liquid media containing 0.5 to 6% garlic powder yielded increase in dry mycerial weight in comparison with the control, and the increament was much more in case of the Asp. oryzae H strain. 6. As the amount of the garlic powder added to the Czapek-Dox liquid media increased, the pH of the cultured media of Asp. oryzae D strains was on the decrease while the media of H strain increased. 7. As the amount of the garlic powder added increased, the acidity of the cultured Czapek-Dex media increased. 8. The growth rate of the two Asp. oryzae strains were remarkably inhibited and no growth appeared in wheat bran and Czapek-Dox media containing garlic powder more over 10%. 9. The utility rate of reducing sugar was the highest in the Czapek-Dox liquid media containing 1 to 2% garlic powder.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.53-61
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• 2014

In this study, we investigated the production process and the chemical composition of saccharogenic mixed grain beverages (SMGBs). Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A~E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I)-starter at $53^{\circ}C$ for 24 hours. The saccharogenic power of the strains was higher in samples F and G. The soluble solid ($^{\circ}Brix$) of SMGBs were the highest in Sample C. The moisture, crude protein, crude lipid, and crude ash content of various SMGBs showed a range of 77.9~80.7%, 3.7~7.5%, 0.37~0.97% and 1.81~7.47%, respectively. The viscosity of various SMGBs were in the range of 60~528. Further, free amino acid contents of SMGBs were in the range of 347~1,352 ${\mu}g/$ 100 g, respectively. From these results, we could secure the possibility and basic information for the development of SMGBs products. For future studies, we need to improve the taste and functionality of the products.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.532-538
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• 1994

In order to investigate the lowering effects of in vitro enzymatic hydrolysis by the treatment of chymotrypsin, trypsin, pancreatin, or protease from Aspergillus oryzae on the antigenicity of whey protein(WPI) against rabbit anti ${\beta}-LG$ antiserum, competitive inhibition ELISA(cELISA) and passive cutaneous anaphylaxis(PCA) test using guinea pig were performed. The results of cELISA showed that the monovalent antigenicity of the whey protein hydrolysates(WPH) to the antiserum was decreased to $10^{-1.7}{\sim}10^{-4.1}$ and less by the hydrolysis. Especially, the antigenicity of OUP(hydrolysate by protease from Asp. oryzae with preteatment of pepsin) was found almost to be removed. By the heterologous PCA the polyvalent antigenicity of the WPH was decreased to $1/2{\sim}1/128$ and less. Especially, the polyvalent antigenicity of OUN(hydrolysate by protease from Asp. oryzae without preteatments) was found almost to be removed, although OUN did not have so high degree of hydrolysis(DH) or so low monovalent antigenicity (reduced to $10^{-3.2}$). Therefore, this result was assumed to come from effective destruction of antigenic determinants on ${\beta}-LG$ in WPI, not to produce polyvalent antigenic peptides that are closely associated with induction of allergy. This finding suggested that WPH prepared by the treatment of microorganic protease from Asp. oryzae would be a material for hypoallergenic infant formula due to the removal of the polyvalent antigenicity of ${\beta}-LG$, the major milk allergen in WPI.