• Molecules and Cells
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• 제28권4호
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• pp.369-373
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• 2009

Heterologous secretory expression of endoglucanase E (Clostridium thermocellum) and ${\beta}$-glucosidase 1 (Saccharomycopsis fibuligera) was achieved in Saccharomyces cerevisiae fermentation cultures as an ${\alpha}$-mating factor signal peptide fusion, based on the native enzyme coding sequence. Ethanol production depends on simultaneous saccharification of cellulose to glucose and fermentation of glucose to ethanol by a recombinant yeast strain as a microbial biocatalyst. Recombinant yeast strain expressing endoglucanase and ${\beta}$-glucosidase was able to produce ethanol from ${\beta}$-glucan, CMC and acid swollen cellulose. This indicates that the resultant yeast strain of this study acts efficiently as a whole cell biocatalyst.

• 한국미생물·생명공학회지
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• 제23권4호
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• pp.439-445
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• 1995

Identification of Actinomycetes isolate strain SH-8002, a producer of ACE inhibitor, based on procedures employed in the international Streptomyces project. The strain, designated as SH-8002, was identified as Streptomyces zoamyceticus SH-8002 based on its morphological, physiological, biochemical and chemotaxonomic characteristics. The ACE inhibitor produced by the strain was highly achieved in fermentation medium condition that was 1% soluble starch, 0.5% tryptone, 0.2% K$_{2}$HPO$_{4}$, 0.2% CaCO$_{3}$, 0.1% NaCl, pH 8.0 at 30$\circ$C for 144 hrs.

• 동아시아식생활학회지
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• 제14권5호
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• pp.508-512
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• 2004

In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetabacter sp. C5-1b were involved with 30t: of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

• 미생물학회지
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• 제37권4호
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• pp.299-304
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• 2001

Teicoplanin은 Actinoplanes teichomyceticus가 생산하는 밴코마이신과 유사한 글리코펩티드계 항생제의 일종으로 메티실린 내성 황색포도상구균에 대해서도 효과가 우수한 치료제이다. 공시균주인 Actinoplanes teichomyceticus ATCC31121에 자외선을 조사하여 teicoplanin 생산성이 우수한 균주를 얻었다. 본 연구에서 우수 변이주 획득을 위한 UV 조사에 대한 균주의 치사곡선을 구하고 변이 유도 최적 조건을 확립하였다. 또한 한천 확산법을 사용하여 모균주와 변이주들의 teicoplanin 생산성 분포를 비교하였다. 변이주 가운데 가장 생산성이 높은 T1014-1를 최종적으로 획득하였으며 효소 활성도, 항생제 내성, 자가내성 및 teicoplanin 생산성을 조사하였으며 발효조에서 발효특성을 조사하였다.

• Journal of Microbiology and Biotechnology
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• 제5권5호
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• pp.297-301
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• 1995

An anthracycline antibiotic, aclacinomycin A (aclarubicin), was produced from a mutant strain of Streptomyces lavendofoliae. The mutant strain which showed a 4-fold higher productivity of aclacinomycin A compared with the parent strain was also found to produce a significantly higher amount of aclacinomycin A than the reported production strain, Streptomyces galilaeus. The aclacinomycin A was produced up to 125 mg/l using potato starch and soybean meal as carbon and nitrogen sources, respectively, on a 3 liter scale fermentation in a 5 liter jar fermentor. The mutant strain also produced significant amount of aclacinomycins Band Y. Aclacinomycin A was isolated from the culture broth by solvent extractions and further purified by silica gel column chromatography. The yield of aclacinomycin A with over 99$%$ purity was found to be over 60$%$ starting from 3 liters of culture broth.

• Journal of Microbiology and Biotechnology
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• 제2권4호
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• pp.288-292
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• 1992

Kinetics of anaerobic ethanol fermentation by Clostridium thermohydrosulfuricum were investigated for the one-step production of ethanol from starch. A mutant strain with a high ethanol yield was induced from C. thermohydrosulfuricum. The mutant, designated as ME4, produced anaerobically 6.1 g/l of ethanol, 3.1 g/l of lactate and 0.1 g/l of acetate from 20 g/l of starch at $68^{\circ}C.

• 한국식품과학회지
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• 제30권4호
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• pp.924-933
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• 1998

Kochujang, fermented hot pepper-soybean paste, was prepared by two common varieties of red pepper and natural fermented (NF) or pure cultured (PC) meju (soybean mass that is soaked, steamed, mashed and fermented by natural microflora or pure strain) and monitored their taste related component, enzyme activity and microflora during fermentation at $25^{\circ}C$ for 120 days for confirming possibility of kochujang fermentation control. The reducing sugars, amino type nitrogen (reference quality factor) and amino acid content in PC kochujang were 11.4%, 0.58% and 1,372.9 mg% respectively, 7.1%, 0.42% and 1,038.7 mg% in NF kochujang. It is concerned higher ${\alpha}-{\;}and{\;}{\beta}-{\;}amylase$ and, acid and neutral protease in PC kochujang during fermentation. The meju fermented by selected pure strain (A. oryzae CBU) can be applied to produced better quality of kochujang instead of natural meju.

• Journal of Microbiology and Biotechnology
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• 제29권4호
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• pp.617-624
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• 2019

Bacterial nanocellulose (BNC) which is generally synthesized by several species of bacteria has a wide variety of industrial uses, particularly in the food and material industries. However, the low levels of BNC production during the fermentation process should be overcome to reduce its production cost. Therefore, in this study, we screened and identified a new cellulose-producing bacterium, optimized production of the cellulose, and investigated the morphological properties of the cellulosic materials. Out of 147 bacterial isolates from ripened fruits and traditional vinegars, strain SFCB22-18 showed the highest capacity for BNC production and was identified as Komagataeibacter sp. based on 16S rRNA sequence analysis. During 6-week fermentation of the strain using an optimized medium containing 3.0% glucose, 2.5% yeast extract, 0.24% acetic acid, 0.27% $Na_2HPO_4$, and 0.5% ethanol at $30^{\circ}C$, about 5 g/l of cellulosic material was produced. Both imaging and IR analysis proved that the produced cellulose would be nanoscale bacterial cellulose.

• 생명과학회지
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• 제25권11호
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• pp.1290-1297
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• 2015

에탄올 생산 세균 Zymomonas mobilis에서 에탄올 생산 경로의 핵심으로 작용하는 효소인, pyruvate decarboxylase(pdc) 유전자의 불활성 실험을 통해, PDC 활성이 50% 감소된 PDC 활성 변형균주가 분리되었다. 이러한 균주들의 에탄올 탄소대사 흐름이 고부가가치 화합물인 피루브산, 숙신산 및 젖산 등으로 전환되는지를 발효 실험을 통해 평가하였다. 하지만 pdc의 발현을 중지시키기 위해 cat-삽입형-pdc와 pdc-결손형 아형 유전자를 전기천공법을 이용해 야생형 균주 ZM4의 염색체에 이식하기 위한 다수의 시도에도 불구하고, 이러한 방법을 통해 분리된 균주들은 대부분 부분적 유전자 불활성 특성을 보였으며, PDC 활성이 완전히 손실된 삭제 돌연변이 균주를 획득할 수는 없었다. PDC활성이 변형된 돌연변이 균주의 발효 실험에서, 야생형 균주와 비교 시 감소된 PDC 효소 활성의 변화로 인해 기질 흡수율과 에탄올 생산율이 감소되어 피루브산 생산이 약 2.5 g l^-1 정도로 증가함을 확인하였으나, 젖산과 숙신산의 생산에 현저한 농도 변화를 보이지 못했다. 이러한 결과는 Z. mobilis의 산화환원 에너지가 PDC 효소 활성에 의한 에탄올 생산 경로에 전적으로 의존하여 발생한다는 것을 암시하였다. 상기 결과를 토대로 pdc 유전자의 완전한 불활성 유도와 산화환원 에너지의 균형은, 젖산 생산을 위한 lactate dehydrogenase, 숙신산 생산을 위한 pyruvate dehydrogenase와 malic enzyme과 같은 효소의 활성 증가를 통해, 세포내 NAD와 NADH 농도의 산화환원 균형이 이루어져야 발생할 수 있음을 시사하였다.

• 농업과학연구
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• 제4권2호
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• pp.173-177
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• 1977

3종(種)의 효모(酵母)를 시험균주(試驗菌株)로 사용(使用)하여 효모(酵母)의 산(酸) 및 알콜생성(生成)에 미치는 발효조건(醱酵條件)의 영향(影響)을 검토(檢討)하였다. 시험결과(試驗結果)는 다음과 같다. 1. 3균주(菌株)는 모두 혐기적조건(嫌氣的條件)에서보다 배지면(培地面)에 공기(空氣)가 닿아있는 호기적조건(好氣的條件)에서 산성성(酸性成)과 알콜생성(生成)($CO_2$ 발생(發生))이 많았다. 2. 반합성배지(半合成培地)의 경우에 비(比)하여 료배지에서는 산(酸)과 알콜의 생성(生成)이 속(速)히 이루어졌으며 최고치(最高値)에 이르는 시간(時間)이 짧았다. 3. 료배지의 경우에는 혐기적(嫌氣的) 또는 호기적(好氣的)의 어느 조건(條件)에서도 산성성량(酸性成量)의 순위(順位)는 No. 239>No.7>No.47로 되었으며 알콜생성량(生成量)의 순위(順位)는 No. 47>No. 239>No. 7로 되었다. 4. No. 239균(菌)은 산화능(酸化能)이 강(强)할 뿐만 아니라 발효능(醱酵能)도 상당(相當)히 강(强)하므로 다산성(多酸性)의 양조주제조(釀造酒製造)에 이용(利用)할 수 있다고 생각된다.