• The Korea Beekeeping Bulletin
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• s.302
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• pp.27-28
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• 2005

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.292.1-292.1
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• 2001

• KSBB Journal
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• v.16 no.2
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• pp.207-211
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• 2001

Statistical experimental design methods were employed to select the cultivation factors influencing latic acid production during the fermentation of kitchen refuses. Working volume and pH swings were identified as the main factors affecting lactic acid production. Optimum pH swing was pH 7.8 and working volume was 125 mL in a 250 mL flask. Under optimum condition, lactic acid was produced at 21.8 g/L, which was 6.2 times higher than produced during uncontrolled fermentation.

• Resources Recycling
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• v.20 no.4
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• pp.65-70
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• 2011

Environmental friendly leaching process for the recovery of cobalt and lithium from the $LiCoO_2$ was investigated by organic acids as a leaching reagent. The experimental parameters, such as organic acid type, concentrations of leachant and hydrogen peroxide, reaction time and temperature as well as the pulp density were tested to obtain the most effective conditions for the leaching of cobalt and lithium. The results showed that the latic acid was the most effective leaching reagent for cobalt and lithium among the organic acids and was reached about 99.9% of leaching percentage respectively. With the increase of the concentration of citric acid, hydrogen peroxide and temperature, the leaching rate of cobalt and lithium increased. But the increase of pulp density decreased the leaching rate of cobalt and lithium.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.211-216
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• 2001

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacilus sp. PAP1 과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양엣 생균수가 더 많았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.939-944
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• 1994

The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.425-432
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• 1998

The strain producing L-lactic acid from starch was isolated from kimchi. The isolated strain was identified as a homofermentative Streptococcus sp. through its morphological, cultural, biochemical characteristics, and named Streptococcus sp. JEJ-6. Lactic acids are of two types, one L-specific and the other D-specific form in a stereospecific form. Streptococcus sp. JEJ-6 produced selectively L-lactic acid from all of the tested carbon sources. The optimum conditions for the L-lactic acid production from the isolated microorganism were determined. For the maximum yield of L-lactic acid from Streptococcus sp. JEJ-6, the cell should be harvested at the early stationary phase, and the growth temperature, pH, and NaCl concentration should be 37$^{\circ}C$, pH 7.0 and 0.1%, respectively. 4% Soluble starch as substrate and organic nitrogen sources such as peptone and yeast extract should be used for the best yield. The optimum pH of the nicotinamide adenine dinucleotide(NAD)-dependent and NAD-independent lactate dehydrogenase(LDH) activities was pH 8.5 and pH 7.0, respectively.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.64-65
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• 2006

The effects of garlic extracts, lactic acid bacteria, copper and selenium as cholesterol lowering material on productivity and content of egg cholesterol in layer were investigated. The layers were divided into seven treatment groups and fed commercial diet or experimental diets containing probiotics, garlic powder, selenium and copper for 6 weeks. There was no significant difference in egg production between groups. The content of egg yolk cholesterol by combination feeding of probiotics, garlic powder, selenium and copper were significantly reduced by 13.5-29.8% as compared to that of control. The levels of mRNA expression of HMG-CoA reductase were significantly decreased by dietary treatments.