• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• Journal of Microbiology and Biotechnology
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• v.29 no.6
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• pp.877-886
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• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.68-73
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• 2007

In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.165-169
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• 1992

Two types of $endo-{\beta}-1,3-glucanases$ were purified from green malt and their basic characteristics were studied. Molecular weights of glucanase I and glucanase II were estimated, by electrophoresis, to be 35,000 and 28,000, respectively. Purified glucanase I and II showed the highest activity at pH $5.0{\sim}7.0$ and $5.0{\sim}8.0$, respectively. The optimal temperature of purified glucanase I and II was $40^{\circ}C$. Purified glucanase I and glucanase II were stable at $40^{\circ}$ for 60 min and at $50^{\circ}$ for 30 min. All enzymes were inactivited by $AgNO_3$ and $HgCl_2$ while those were not activated by various compounds tried. Km values of glucanase I and II were 1.03 mg/ml, 1.20 mg/ml, respectively.

• Applied Biological Chemistry
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• v.11
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• pp.131-136
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• 1969

For the study of the effects of low gamma-irradiation on malt enrymes, barley seeds were irradiated by Co-60, with 10, 100, 1,000 and 10,000 rads respectively. The experiments on the germinated green malt were resulted as follows. (1) By the low doses below 1,000 rads the fresh weights of green malts increased but at the hgih doses of 10,000 rads they decreased. (2) In all doses ${\alpha}$-amylase activity and saccharifying ability were expedited, showing the increased effects of 23-69% and 87-178% respectively and their peaks at 100 rads. (3) Protease activity showed almost no changes ein the low doses below 1,000 rads and decreased remarkably at the high doses of 10,000 rads. (4) Reducing sugar contents of green malts were decreased, particularly in 100 and 1,000 rads. (5) Soluble protein contents of green malts were increased in all doses and had their highest value at 100 rads.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.520.1-520
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• 1986

Endo-$\beta$-1,3-glucanase는 barley glucan, laminarin등에 특이적으로 작용하는 효소로서 Malting process, Brewing process에 중요한 효소이다. 본 연구에서는 산업적으로 이용하기 위한 기초자료를 얻기 위하여 국산맥주맥으로 발아한 Green Malt를 Sample로 하여 Endo-$\beta$-1,3-glucanase를 추출하여 (DEAE Sephadex A-50, CM sephadex C- 50 Sephadex G-75)등을 이용하여 정제하여 이들 정제효소의 효소학적 성질등을 검토하였다.

• Mycobiology
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• v.39 no.2
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• pp.85-91
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• 2011

We investigated the effect of nutritional and environmental factors on Ophiocordyceps longissima mycelial growth. The longest colony diameter was observed on Schizophyllum (mushroom) genetics complete medium plus yeast extract, Schizophyllum (mushroom) genetics minimal medium, and Sabouraud dextrose agar (SDA); however, malt-extract yeast-extract agar, SDA plus yeast extract, yeast-extract malt-extract peptone dextrose agar, SDA, oatmeal agar, and potato dextrose agar showed higher mycelia density. A temperature of $25^{\circ}C$ was optimum and 7.0 was the optimum pH for mycelial growth. Colony diameter was similar under light and dark conditions. Maltose and yeast extract showed the highest mycelial growth among carbon and nitrogen sources respectively. The effect of mineral salts was less obvious; however, $K_3PO_4$ showed slightly better growth than that of the other mineral salts tested. Among all nutrition sources tested, complex organic nitrogen sources such as yeast extract, peptone, and tryptone were best for mycelial growth of O. longissima. Ophiocordyceps longissima composite medium, formulated by adding maltose (2% w/v), yeast extract (1% w/v), and $K_3PO_4$ (0.05% w/v) resulted in slightly longer colony diameter. In vitro mycelial O. longissima growth was sustainable and the production of fruiting bodies could be used for commercial purposes in the future.

• The Korean Journal of Mycology
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• v.46 no.2
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• pp.145-160
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• 2018

Members of Chlorociboria are soft-rot ascomycetes that produce blue-green pigment. We investigated the growth characteristics of two Korean species of Chlorociboria, eight strains of Chlorociboria aeruginascens and Chlorociboria poutoensis, under various culture conditions (solid media, temperature, pH) and screened them for extracellular enzyme activity. Although the growth rate was slow, all tested strains of Chlorociboria spp. grew well on potato dextrose agar (PDA; 16.3~42.6 mm after 60 days) or Sabouraud dextrose agar (SDA), but not on malt extract agar (MEA). Compared with C. aeruginascens strains, C. poutoensis strains exhibited higher expression of blue-green pigments on both PDA and SDA media. The optimal temperature for mycelial growth was $20{\sim}25^{\circ}C$, and mycelial growth was lower at $30^{\circ}C$ than at $10^{\circ}C$. All strains tended to have increased mycelial growth as the incubation temperature increased in the range of 10 to $20^{\circ}C$. The optimal pH of potato dextrose broth (PDB) for mycelial growth varied according to the strain under static culture conditions. Maximum biomass production was obtained at pH 6.0 for NIFoS 579 ($114.3{\pm}5.1mg/60days$), but it maintained a stable pigment expression under a broad pH spectrum. The activities of both cellulase and laccase were observed in all tested strains of Chlorociboria spp. Enzyme activities of NIFoS 579 were remarkably higher than those of the other strains. From these results, we suggest that C. poutoensis NIFoS 579 is a potential candidate for use as a source of natural blue-green dye.

• Mycobiology
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• v.38 no.1
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• pp.7-12
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• 2010

A green mold species that has not previously been reported in Korea was isolated from oak log beds used for shiitake (Lentinula edodes) cultivation that were infested by mushroom flies. In this study, we identify the mold species as Gliocladium viride (an anamorph of Hypocrea lutea) and describe its mycological properties. The fungus was cottony on both potato dextrose agar (PDA) and Czapek yeast extract agar (CYA), but was colored white on PDA and became yellowish green and brown on CYA. Mycelial growth on PDA attained a diameter of 73 mm at $30^{\circ}C$ after 5 days. The fungus grew faster on malt extract agar (> 80 mm, 5 days at $25^{\circ}C$) compared to CYA and PDA (< 68 mm, 5 days at $25^{\circ}C$). Penicillate conidiophores of the fungus are hyaline, smooth walled, branching above typically in four stages, and $120\sim240\;{\mu}m$ in length. Club-shaped or slender phialides are formed on the metulae. Conidia of the fungus were ovate and elliptic, yellowish brown and green, and $2.5\sim3.0\;{\mu}m\times1.8\sim2.3\;{\mu}m$ in size. Typically, slimy conidia are formed in a mass and colored brown to dark green to almost black. The internal transcribed spacer rDNA and translation elongation factor 1 alpha gene sequences of the fungus isolated here show 99% identity with previously identified G. viride strains.

• The Plant Pathology Journal
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• v.16 no.1
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• pp.25-28
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• 2000

The effect of ionic osmotic potential (Ψ$\pi$), and matric potential (Ψm) in the range of -0.2 to -4.0 Mpa on mycelial growth of three species of Pleurotus (P.florida, P.ostrenatus and P.safor-caju) were determined over a range of temperature (15-3$0^{\circ}C$) on a 2% malt extract agar medium and compared with the Ψ$\pi$ effect on growth of two strains of Trichoderma green mould. With the ionic solute KCl, optimun Ψ$\pi$for growth was -0.2 MPa for P.floreda and in the range of -0.2 to -0.5 MPa, with slight growth at -3.0 MPa and with nogrowth at -4.0 MPa. Of the species of Pleurotus, P.florida grew signigicantly slower than the other two species. Growt of the species of Pleurocus was significantly slower when water potential (Ψ$\omega$) was modified matrically with polyethylene glycol (PEG) 8000 then osmotically with KCl. They were also more sensitive to changes in Ψm than Ψ$\pi$The optimum Ψm of the Pleurotus was -0.5 Ψm, with no growth below -3.0 MPa. Of the species of Pleurotus, P.florida was most sensitive and P.sajor-caju was more tolerent to lowered Ψ$\pi$,but P.sajor-caju was most sensitive to lowered Ψm. The growth rate of the Trichoderma green mould strains was much faster than that observed for the Pleurotus spp. Optimum growth for bot strains of Trichoderma was in the range of -0.2 to -0.5 MPa. Strain CNU 503 was more tolerant to water stress than strain CNU 501. Both strains were able to grow up to 30% of optimum growth at -4.0 MPa at 25-3$0^{\circ}C$.