• Korean Journal of Microbiology
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• v.54 no.4
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• pp.379-383
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• 2018

Beer is the most popular alcoholic fermentation product, but its high purine content has been known to be associated with hyperuricemia and gout. In this study, we examined whether the purine content of beer could be lowered by changing the fermentation temperature during beer-brewing. We brewed beers at different temperatures, $10^{\circ}C$ and $20^{\circ}C$, that are two typical beer-brewing conditions for bottom- and top-fermentation, respectively, and the contents of the representative purines, adenine, guanine, and xanthine in each beer were measured by high performance liquid chromatography. As a result, the total purine content of the beer fermented at $10^{\circ}C$ was lower than that of fermented beer at $20^{\circ}C$. Especially, the content of adenine was lowered significantly.

• Textile Coloration and Finishing
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• v.24 no.3
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• pp.213-220
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• 2012

In this study, we investigated the effect of natural vegetable treatment agent on the bleaching and damage of human hair during permanent wave formation. The vegetable treatment agent was prepared by fermenting the mixture of tea leaves (10g), black rice (100g), black bean (100g), corn (100g), malt (50g), and water(500g) at room temperature for 1 week. The degree of bleaching and damage was checked by Munsell value 'L' and morphological changes of hair in FE-SEM. When the hair was bleached, the Munsell value 'L' was almost same regardless of adding the vegetable treatment to the bleaching solution. But when the hair was permanently waved, the curl formation ability was high and the damage was low in the case of adding the vegetable treatment. This means that the vegetable treatment covers the scale of hair and protects the hair from the chemicals.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.346-350
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• 1988

A mutant for Korean soy sauce which wilt improve the productivity of amylase and protease was obtained through the second mutation of the original strain using UV radiation. The original strain was the NTG treated mutant of the Bacillus sp. producing peculiar flavour which had been isolated from the korean soy sauce. The mutant could improve the productivity of amylase by 58% and that of protease by 41%. The enzyme produced in this way were similar in enzymatic properties such as optimal reaction pH and temperature. The reaction was not deterred by highly densed salt solution of 5 M and the enzyme productivity was not influenced in the concentration of up to 2 M.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.148-153
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• 1989

Several mutants for rapid fermentation of Korean soybean paste which will improve the productivity of amylase and protease was obtained through the second mutation of the original strain using UV radiation. The original strain was the NTG treated mutant of the Bacillus sp. producing peculiar flavour which had been isolated from the Korean soybean paste. A mutant (SSA3-2M1) could improve the productivity of amylase by 4.4 times and that of protease by 3.7 times. Other one (SSA3-2M2) depressed deaminase productivity by 90% in spite of improvement of amylase and protease. The enzymes produced by strains were similar in enzymatic properties such as optimal reaction pH and temperature. The reaction and productivity of enzymes were not influenced in the high concentration of salt.

• Korean Journal of Microbiology
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• v.28 no.4
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• pp.345-350
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• 1990

In order to ferment D-xylose directly to ethanol, Yeasts capable of utilizing D-xylose as a sole carbon source and energy source were isolated from soil, sawdust and rotten woods. Among them, the yeast strain, which showed the best ability to produce ethanol, was identified as Candida sp. L-16 isolated from rotten woods. The optimal conditions for production of ethanol were 60rpm of agitation speed, 28j.deg.C of temperature, 4.5 of initial pH and 5% of D-xylose concentration. Ethanol production was reached to maximum state for 4 days culture. Under these optimal conditions, the maximum ethanol concentration and theoretical ethanol yield were 2.4%(v/v) and 74.4% of theoretical value, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1228-1236
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• 1997

Lactobacillus strains were isolated from volunteer's feces, including from newly-born infants and adults in their 20's, by using differential MRS-BPB plates. Total 56 presumptive Lactobacillus strains were isolated and the bacteriocin productions by the isolates were examined by agar diffusion method. Six bacteriocin-producing strains were confirmed. Among them, two isolates, HU-1 and H22-3, showed the most outstanding antimicrobial activities, which were not affected by pH adjustments or catalase treatments of culture. HU-1 was originated from a two-years old boy and H22-3 was originated from a newly-born infant. HU-1 and H22-3 had the same morphology(short rod) when examined by scanning electron microscope, and the same biochemical traits including growth temperature range, salt tolerance and sugar-fermenting abilities. But the growth-inhibition spectrum and plasmid profiles of HU-1 and H22-3 were different. Both strains inhibited the growth of various Gram (+) microorganisms including Listeria monocytogenes. Micrococcus luteus, and Staphylococcus aureus in addition to many species of lactic acid bacteria, indicating the production of broad-spectrum bacteriocins. Bacteriocins produced by HU-1 and H22-3 were stable up to 90℃, 15 min heat treatments. Their activities were not affected by pepsin or trypsin treatments but destroyed by proteinaseK or pronase treatments.

• Microbiology and Biotechnology Letters
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• v.47 no.2
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• pp.201-210
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• 2019

Biotransformation of ginsenosides by microorganisms alters the absorption and bioavailability of ginseng as a medicinal herb. In this study, we isolated two kinds of fermenting microorganisms from Eoyukjang, which is a traditional Korean fermented food made from soybean. Next, we identified and detected their ability to convert major ginsenosides to compound K. The two microorganisms, referred to as R2-6 and R2-15, had 100% similarity with Lactobacillus plantarum subsp. plantarum ATCC $14917^T$ and Lactobacillus rhamnosus JCM $1136^T$, respectively. The optimal pH and growth temperature of the isolates were determined to be pH 6-7 and $30^{\circ}C$. After fermentation for 30 days, the major ginsenosides in the mountain-cultivated ginseng were transformed to the highly bioactive ginsenoside, compound K, in the final product.

• Journal of Plant Biotechnology
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• v.50
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• pp.225-231
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• 2023

Cold stress is one of the most vulnerable environmental stresses that affect plant growth and crop yields. With the recent advancements in genetic approaches using Arabidopsis and other model systems, genes involved in cold-stress response have been identified and the key cold signaling factors have been characterized. Exposure to low-temperature stress triggers the activation of a set of genes known as cold regulatory (COR) genes. This activation process plays a crucial role in enhancing the resistance of plants to cold and freezing stress. The inducer of the C-repeatbinding factor (CBF) expression 1-CBF module (ICE1-CBF module) is a key cold signaling pathway regulator that enhances the expression of downstream COR genes; however, this signaling module in Panax ginseng remains elusive. Here, we identified cold-signaling-related genes, PgCBF1, PgCBF3, and PgICE1 and conducted functional genomic analysis with a heterologous system. We confirmed that the overexpression of cold- PgCBF3 in the cbf1/2/3 triple Arabidopsis mutant compensated for the cold stress-induced deficiency of COR15A and salt-stress tolerance. In addition, nuclearlocalized PgICE1 has evolutionarily conserved phosphorylation sites that are modulated by brassinsteroid insensitive 2 (PgBIN2) and sucrose non-fermenting 1 (SNF1)-related protein kinase 3 (PgSnRK3), with which it physically interacted in a yeast two-hybrid assay. Overall, our data reveal that the regulators identified in our study, PgICE1 and PgCBFs, are evolutionarily conserved in the P. ginseng genome and are functionally involved in cold and abiotic stress responses.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• Microbiology and Biotechnology Letters
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• v.24 no.5
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• pp.604-612
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• 1996

To improve the fermentation characteristics of the haploid starch-fermenting recombinant yeast strain K114/YIpMS$\Delta$R(LEU2/URA3) secreting both $\alpha$-amylase and glucoamylase was rare-mated with polyploid industrial yeast Saccharomyces sp. K35. The K35 strain had good fermentation-characteristics such as ethanol-tolerance, high temperature and sugar-tolerance, and high fermentation rate. Among the resulting 66 hybrids, the best strain RH51 was selected. The RH51 exhibited amylolytic activity of K114/YIpMS$\Delta$R(LEU2/URA3) as well as ethanol and sugar tolerance of K35. The optimum temperature of hybrid RH51 for starch fermentation was 34$\circ$C which was same as that of K35 but different from that (30$\circ$C) of K114/YIpMS$\Delta$R(LEU2/URA3). The optimum pH was 5.0. The optimum size of inoculum was 2% as the pellet (w/v) of yeast cells. The hybrid strain RH51 produced 7.0% ethanol (w/v) from 20% (w/v) soluble starch while K35 formed almost no ethanol, 0.3% (w/v). RH51 strain produced 7.5% (w/v) ethanol after 8 days in a 2.5 l fermenter containing 800 ml of 20% (w/v) soluble starch. The residual starch content in the fermentation medium was 1.68% (w/v), and therefore almost all the starch was fermented completely.