• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.616-622
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• 2011

This study evaluated the fermentation characteristics and protein degradation dynamics of wet green tea grounds (WGTG) silage. The WGTG was ensiled with distilled water (control), or lactic acid bacteria (LAB), enzyme (E), formic acid (FA) and formaldehyde (FD) prior to ensiling. Three bag silos for each treatment were randomly opened at 0, 3, 7, 14, 28 and 60 days after anaerobic storage. For all the treatments, except for FA, there was a rapid decline in pH during the first 7 days of ensiling. LAB treatment had higher lactic acid content, lower ammonia-N ($NH_3$-N) and free-amino nitrogen (FAA-N) contents than other treatments (p<0.05). E treatment had higher lactic acid, water-soluble carbohydrates (WSC) and non-protein nitrogen (NPN) content than the control (p<0.05). FA treatment had higher $NH_3$-N and FAA-N content than the control (p<0.05). FD treatment had lower NPN and FAA-N content than the control, but it did not significantly inhibit the protein degradation when compared to LAB treatment (p>0.05). Results indicate that LAB treatment had the best effect on the fermentation characteristics and protein degradation of WGTG silage.

• Environmental Engineering Research
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• 제23권1호
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• pp.46-53
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• 2018

This study explores the environmentally innovative and low-impact technology, a zero food waste system (ZFWS) that utilizes food waste and converts it into composts or biofuels and curtails carbon emissions. The ZFWS not just achieves food waste reductions but recycles food waste into fertilizer. Based on a fermentation-extinction technique using bio wood chips, the ZFWS was employed in a field experiment of the system installed in a large-scale apartment complex, and the performance of the system was examined. The on-site ZFWS consisted of three primary parts: 1) a food waste slot into which food waste was injected; 2) a fermentation-extinction reactor where food waste was mixed with bio wood chips made up of complex enzyme and aseptic wood chips; and 3) deodorization equipment in which an ultraviolet and ozone photolysis method was employed. The field experiment showed that food waste injected into the ZFWS was reduced by 94%. Overall microbial activity of the food waste in the fermentation-extinction reactor was measured using adenosine tri-phosphate (ATP), and the degradation rate of organic compounds, referred to as volatile solids, increased with ATP concentration. The by-products generated from ZFWS comply with the national standard for organic fertilizer.

• KSBB Journal
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• 제25권3호
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• pp.230-238
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• 2010

A microbial strain having high keratinase activity was isolated from the soil of poultry factories of Gyeonggi or Chungcheong-do. The isolated strain was identified as Bacillus sp. based on its morphological and biochemical characteristics. In this study, the optimal conditions for the production of keratinase by this strain were investigated. The optimal medium composition for the keratinase production was determined to be 3.5% chicken feather as carbon source, 1.0% tryptone as organic nitrogen source, 1.0% $KNO_3$ as inorganic nitrogen source and 0.05% KCl, 0.05% $KH_2PO_4$, 0.03% $K_2HPO_4$ as mineral source and 0.01% yeast extract as growth factor. The optimal temperature and pH was $40^{\circ}C$ and 8.5 with shaking culture (200 rpm), respectively. The maximum keratinase production reached to 123 units/ml after 42 hr of cultivation under the optimal condition. When the hair was used as the sole carbon source, the maximum enzyme activity was 88 units/ml after 120 hr and in this case, the hair added in the medium was not degraded completely but got thinner than the control by 20%.

• 한국토양비료학회지
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• 제44권1호
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• pp.84-90
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• 2011

It is imperative to study the hydrolysis of urea in high saline-sodic condition of a newly reclaimed tidal land in order to overcome the problems associated with use of urea fertilizer. The methodology adopted in this study tried to get a convenient way of estimating rate for N transformation needed in N fate and transport studies by reviewing pH and salt contents which can affect the microbial activity which is closely related to the rate of urea hydrolysis. The hydrolysis of urea over time follows first-order kinetics and soil urease activity in reclaimed soils will be represented by Michaelis-Menten-type kinetics. However, high pH and less microorganisms may delay the hydrolysis of urea due to decrease in urease activity with increasing pH. Therefore, the rate of urea hydrolysis should adopt $V_{max}$ referring enzyme activity ($E_0$) accounting for urease concentration which is indicative for urea hydrolysis, especially in a high saline and sodic soils.

• 미생물학회지
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• 제41권2호
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• pp.135-139
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• 2005

Monascus purpureue KCCM 60016으로부터 색소생성 이 우수한 변이주 P-57이 생성한 홍국색소의 항산화 활성을 조사하였다. 홍국색소는 chloroform에 아주 잘 추출되며, 특히 hexane에서는 황색색소가 특이적으로 높게 추출되었다. DPPH radical소거 효과는 hexane분획, chloroform 분획, ethyl acetate분획, butanol 분획, water 분획의 순으로 높게 나타났다. Xanthine oxidase저해효과는 hexane분획, chloroform분획, ethyl acetate 분획의 순으로 높게 나타났으며, hexane 분획물의 경우 5 ppm에서 $41.2\%$, 50 ppm에서 $82.4\%$로 높은 저해율을 보였으며, 저해기작은 비경쟁적 저해였다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.563-566
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• 2000

키토산으로부터 키토산 올리고당을 생산하기 위한 유용 효소원을 개발하기 위해서 토양에서 4종의 미생물을 분리하였으며, 가장 높은 활성의 chitosanase를 생산하는 Bacillus sp. HSB-21 균주를 선정하였다. 분리균주로부터 생산된 chitosanase는 endo-type의 효소로 분자량이 약 21,000이었다. 최적 pH와 온도는 각각 5.5, $50^{\circ}C$이었으며, pH $3{\sim}8$ 범위와 $40^{\circ}C$까지 비교적 안정한 효소로 나타났다. 본 효소는 키토산을 분해하여 단당을 형성하지 않았으며 주로 $2{\sim}8$당을 포함하는 키토산 올리고당을 만들었다. 그러므로 본 효소는 고중합도 키토산 올리고당의 생산을 위한 응용 가능성이 큰 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Asian-Australasian Journal of Animal Sciences
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• 제23권10호
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• pp.1369-1379
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• 2010

This study investigated purification and milk-clotting activity of the enzymes produced by Bacillus subtilis var, natto and Rhizopus oligosporus compared with that of commercial rennet. The clotting time, viscosity, tension and microstructure of the curd and electrophoretic patterns of milk proteins were determined. The milk-clotting activity/proteolytic activity ratios (MCA/PA ratio) of B. subtilis, R. oligosporus and commercial rennet were also compared. The results revealed that the curd formed by the commercial rennet had the highest viscosity and curd tension and the shortest clotting time among the three enzymes. However, curd produced by Rhizopus enzymes was ranked as second. From the MCA/PA ratio and electrophoretogram analyses it could be concluded that the enzyme produced by B. subtilis had the highest proteolytic activity, while the commercial rennet had the highest milk-clotting activity. Observations of microstructures of SEM showed that the three-dimensional network for curd formed by commercial rennet was denser, firmer and more smooth. The milk-clotting activity, specific activity, purification ratio and recovery of the purified enzymes produced by both the tested organisms were also determined with ion exchange chromatography and gel filtration.

• 한국버섯학회지
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• 제4권2호
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• pp.43-47
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• 2006

국내에서 재배하여 생산되고 있는 상황버섯의 일종인 PMO-P4균주에 대한 ITS 영역의 염기서열 분석을 실시하였으며 목질 진흙버섯으로 잘 알려져 있는 P. linteus와 함께 RFLP분석을 통하여 상호 비교한 결과 PMO-P4균주는 P. baumii로 판명되었다. 이 결과를 토대로 이미 보고되어 있는 Phellinus속 균주들과의 종간 ITS 영역의 상동성을 비교한 결과 48.6%-72.2%였으며 본 연구에서 비교한 종들 가운데서는 P. linteus와 상동성이 가장 높았으며 P. gilvus와 상동성이 가장 낮았다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권9호
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• pp.1324-1329
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• 2008

This study was conducted to evaluate the potential of the transformed Lactobacillus reuteri Pg4 (T-Pg4) harboring the ${\beta}$-glucanase gene as a poultry probiotic. The probiotic properties of the T-Pg4 strain were evaluated in vitro by their adherence capability and acid and bile salt tolerance, and were evaluated in vivo by their survival and adhesion in the gastrointestinal tract (GIT) of specific-pathogen-free (SPF) chickens. The results showed that the T-Pg4 strain exhibited resistance to acidic conditions and contact with bile salt, and adhered efficiently to the crop and intestinal epithelial cells of chickens in vitro. The T-Pg4 strain also could survive and colonize the gastrointestinal epithelium of the experimental SPF chickens in vivo. In addition, radial enzyme diffusion was used to demonstrate that the Lactobacillus spp. randomly isolated from the GIT of the SPF chickens fed T-Pg4 possessed ${\beta}$-glucanase secretion capability. These findings have demonstrated that the transformed L. reuteri Pg4 survives transit through the stomach and intestine, and may secrete ${\beta}$-glucanase in the chicken GIT. Therefore, it is suggested that this organism could be used as a multifunctional poultry probiotic.