• KSBB Journal
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• v.16 no.5
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• pp.493-499
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• 2001

This work presented the monitoring technique of biological processes by a 2-dimensional fluorescence sensor. The 2-dimensional fluorescence sensor can be used to monitor some important variable during cultivation processes simultaneously. In this study we have monitored fermentation processes of a few microorganisms such as recombinant E.coli, A. terreus and T. vulgaris. and investigated the change of the fluorescence spectra in the fermentation processes qualitatively. The 2-dimensional fluorescence sensor can be also used to monitor biochemical reactions and separation processes and applied for the optimization of biological processes.

• KSBB Journal
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• v.13 no.3
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• pp.244-250
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• 1998

Flow-injection analysis (FIA) for on-line monitoring of glucose and acetate are described and employed in E.coli fermentation process. Glucose oxidase (GOD) for the detection of glucose is immobilized on epoxy polymer support, which is packed in a small cartirdge, and applied to a GOD-FIA system. The detection of acetate is based on the inhibition of acetate to the oxidation of sarcosine by sarcosine oxidase (SOD). SOD is also immobilized on epoxy polymer support and used for a SOD-FIA system. GOD-FIA system is characterized as well as SOD-FIA system by the investigation of the effects of pH, temperature and metabolites in samples on the peak height. GOD-FIA and SOD-FIA systems were also applied for on-line On-line measurements buy FIA measurements by FIA were in god agreement with off-line measurements.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.195-198
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• 1994

A bubble counter was designed and fabricated for the measurement of gas production rate on the basis of number of bubbles produced from yeast fermentor. The sensor was consisted of bubble forming device and electronic signal processing circuitry. The bubble forming device was built with bubble collector and liquid cell to form uniform size of bubble. Bubbles were counted by pulses formed by photo-interrupter circuitry having 8-bit binary latch counter. The gas production rate curves on the basis of bubble counted showed a good agreement to that of growth curves obtained by the optical measurement method. The sensor was succesfully applied to monitoring of the nutrient utilization test with glucose and galactose media.

• KSBB Journal
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• v.21 no.1 s.96
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• pp.59-67
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• 2006

2D spectrofluorometer produces many spectral data during fermentation processes. The fluorescence spectra are analyzed using chemometric methods such as principal component analysis (PCA), principal component regression (PCR) and partial least square regression (PLS). Analysis of the spectral data by PCA results in scores and loadings that are visualized in score-loading plots and used to monitor a few fermentation processes by S. cerevisae and recombinant E. coli. Two chemometric models were established to analyze the correlation between fluorescence spectra and process variables using PCR and PLS, and PLS was found to show slightly better calibration and prediction performance than PCR.

• Proceedings of the Microbiological Society of Korea Conference
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• 2009.05a
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• pp.78-78
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• 2009

$^1H$ NMR spectroscopy coupled with multivariate statistical analysis was used for the first time to investigate metabolic changes in musts during alcoholic fermentation and wines during ageing. Three Saccharomyces cerevisiae yeast strains (RC-212, KIV-1116 and KUBY-501) were also evaluated for their impacts on the metabolic changes in must and wine. Pattern recognition (PR) methods, including PCA, PLS-DA and OPLS-DA scores plots, showed clear differences for metabolites among musts or wines for each fermentation stage up to 6 months. Metabolites responsible for the differentiation were identified to valine, 2,3-butanediol (2,3-BD), pyruvate, succinate, proline, citrate, glycerol, malate, tartarate, glucose, N-methylnicotinic acid (NMNA), and polyphenol compounds. PCA scores plots showed continuous movements away from days 1 to 8 in all musts for all yeast strains, indicating continuous and active fermentation. During alcoholic fermentation, highest levels of 2,3-BD, succinate and glycerol were found in musts with the KIV-1116 strain, which showed the fastest fermentation or highest fermentative activity of the 3 strains, whereas the KUBY-501 strain showed the slowest fermentative activity. This study highlights the applicability of NMR-based metabolomics for monitoring wine fermentation and evaluating the fermentative characteristics of yeast strains.

• Food Science and Preservation
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• v.8 no.4
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• pp.412-418
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• 2001

This study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology(RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The optimal yeast strain for fermentation of uncooked brown rice was S. cerevisiae GRJ. The polynomial equation for alcohol contents, brix pH and total acditiy showed 0.8828, 0.8409, 0.9431 and 0.9280 of R$^2$, respectively. Optimum range of uncooked alcohol fermentation for maximum alcohol contents were 0.34%(w/w) of enzyme concentration and 350%(w/w) of added water content, respectively. Predicted values at optimum alcohol fermentation condition agreed with experimental values.

• KSBB Journal
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• v.5 no.4
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• pp.403-410
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• 1990

Application of the Rheocatch Hotwire Monitoring System for food biotechnology process was evaluated. The growth of microogranism, E coli (JM 83 and Sigma) and Corynesccfertun glutamicum, were monitored. in the fermentor. The cell growth could not be detected the temperature differences between the hotwire and samples($\Delta$T) as indicated by the monitoring system during the fermentation processes. The cell concentration of less than 2g/dl was not sufficient to generate the measurable temperature difference in the fermentor. In order to calibrate the Rheocatch Monitoring System, the temperature difference as a function of solute concentration (microbial cells, sodium cholide, sucrose and dextran) was studied. The relationship between $\Delta$T and the concentration of microbial cells, sucrose and dextran can be expressed in a power series. Further studied with dextran indicated that viscosity and/or kinematic viscosity increase exponentially with an increase in $\Delta$T This is regardless of the concentration and molecular weight of dextran. $\Delta$T linearly increases with the logarithm of molecular weight, while the logarithm of viscosity and the logarithm of kinematic viscosity increase with the logarithm of molecular weight.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.21 no.2
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• pp.1-9
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• 2015

Purpose: This study was conducted to investigate the perceived image of nurses on major and non-major students. Methods: The subjects were 120 nursing school students and 120 other university students in J province. The data was collected by using structured questionnaire. T-test, ANOVA were performed by SPSS/PC 20.0. Results: The score for image of nurses was as follows. special image($3.86{\pm}0.51$), traditional image($3.71{\pm}0.53$), individual image($3.53{\pm}0.85$), social image($3.43{\pm}0.58$), and grand mean($3.66{\pm}0.48$). Perceived image of nurses was significant difference between students of a major and non-major(t=6.390, p<.001). Conclusion: It is needed to monitoring of media for the improvement the perceived image of nurses and also nurses have to try to make an individual role model.

• KSBB Journal
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• v.24 no.2
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• pp.207-211
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• 2009

In this study, the sensing membranes for detection of pH and dissolved oxygen(DO) were prepared by immobilizing 6-aminofluorescein or ruthenium complex onto the sol-gel matrixes of GPTMS, MTMS, and TEOS and then recoated with the mixture of hydrophobic sol-gel and graphite for light insulation. The pH and DO sensing membranes recoated with the light insulation layer showed a higher sensitivity than those without light insulation layer. The sensing membranes were immobilized on the wells of 24-well microplate and used to monitor the fluorescence intensity for pH and DO in E.coli JM109 and P.pastoris X-33 fermentation processes. The change of the fluorescence intensity in the DO sensing membrane agreed with the growth patterns of microorganisms, that the membranes are valuable to monitor the DO in fermentation processes. In the case of pH monitoring, the fluorescence intensity has showed good correlation to the off-line pH data, that the pH membranes are valuable to monitor pH values in fermentations.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.391-394
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• 1993

For the automation of Tackjoo fermentation, a sensor measurable gas production during brewing and a controller were built. The performance tests were carried out at 10 litter Tackjoo fermentor, The sensor was consisted of a transparent acryl cell for bubble formation and photo-interrupter for the detection of bubbles of 0.018ml size. The fermentation controller was fabricated with a single chip microcomputer (MC68705R3) and provided with both the monitoring module of temperature measurement and the valve controling device for the cooling water circulation in coil type heat exchanger. The operation programs were developed and systemized in ROM. With this computer system, the gas production amount and rate were acquired during the Tackjoo fermentation. The fermentation curve based on the gas production rate showed a good agreement with that of alcohol concentration. The maximum rate of gas production was found after 24 hr at $30^{\circ}C$. The correlation equation between the gas production and alcohol concentration was established and used as the control algorithm of the fermentation.