• Journal of Life Science
• /
• v.11 no.1
• /
• pp.76-82
• /
• 2001

Fifteen species of microorganisms were isolate form the intestines of fishes, fish feed, and ferment. Eleven microorganisms except HY4, HY8, HY12, and HY13 were Gram-positive, and HY1, HY2, HY3, HY5, HY6, and HY7 produced lactic acid. The species of HY1, HY2, HY3, HY4, HY5, HY6, HY13, and HY14 showed some growth in the medium containing 1% of NaCl. Except HY6, HY7, HY8, HY12 and HY5, 10 isolates had proteolytic activity, whereas only HY13 and HY14 had lipase activity. From all the results four isolates (HY3, HY4, HY13 and HY14) were chosen for the degradation of fish wastes. There was no mutual inhibition among the microorganisms, and the optimum temperature and pH for the growth of the mixed culture were found to be 3 2$\^{C}$ and 7, respectively. Under the optimum growth conditions the maximum optical density and the maximum specific growth rate were estimated to be 2.35 and {TEX}$0.46h^{-1}${/TEX}, respectively. Major microorganisms in the mixed culture at the log-phase were HY3 and HY4, which occupied 70%. The degrading efficiency of fish waste by the mixed microorganisms was 2.3 times higher, compared to control. The total amount of free amino acids in the degraded products from fish wastes was 39g/100g protein and little odor was produced by the mixed microorganisms after 48 hours.

• Food Science and Preservation
• /
• v.22 no.5
• /
• pp.768-777
• /
• 2015

Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.

• Bulletin of the Korean Chemical Society
• /
• v.34 no.12
• /
• pp.3877-3880
• /
• 2013

• Journal of Environmental Health Sciences
• /
• v.16 no.1
• /
• pp.45-53
• /
• 1990

To investigate the effect of cultural condition on the aflatoxin production of Aspergillus flayus ATCC 15517, mixed culture with Aspergillus niger, better kind of media and size of Cultural vessels were examined. YES medium was better than SLS medium for this study. Small scale test tube culture was showed the possibility to simply examine the growth, total acidity, pH and aflatoxin production during cultivation, and also could reduce the second contamination of aflatoxin B1 from large scale broth cultured. Especially ELISA method is simple, sensitive and specific and therefore well suited to small scale of test tube culture. Mixed culture significantly reduced the aflatoxin production of Aspergillus fiavus ATCC 15517 and showed almost 95% inhibition of that level during the incubtation.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.483-493
• /
• 2005

This experiment was carried out to examine the fermentation properties of yogurt prepared with bovine milk and soybean milk at the mixed ratios of 3:1, 2:1, 1:1, 1:2 and 1:3. The effect of bovine milk and soybean milk on promoting the fermentation was higher un pH was $3.75\~4.16$ when Lactobacillus salivarius ssp. salivarius CNU27, lactic culture 1(Lactobacillus delbrueckii ssp. bulgaricus(LB12)), Streptococcus salivarius ssp. thermophilus (ST36) and Lactobacillus acidophilus KCTC3150 were used. Titratable acidity was the highest when lactic culture 1[Lactobacillus delbrueckii ssp. bulgaricus(LB12), Streptococcus salivarius ssp. thermophilus(ST36)] was mea and the mixed ratio of bovine milk and soybean milk was 2:1. The average viable counts of lactic acid bacteria was the highest level of $2.17\times10^9$ cfu/ml when Lactobacillus salivarius ssp. salivarius CNU27 was used, and the mixed ratio of bovine milk and soybean milk was 1:3. the highest lactic acid production was 412.52mM when lactic culture 1[Lactobacillus delbrueckii ssp. bulgaricus (LB12), Streptococcus salivarius ssp. thermophilus (ST36)] was used, and the mixed ratio of bovine milk and soybean milk was 1:1. The production of acetic acid was the highest and the concentration was 394.01mM when lactic culture 2(Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus salivarius ssp. thermophilus) was used and the mixed ratio of bovine milk and soy bean milk was 3:1. Tn the carbohydrate hydrolysis, stachyose was hydrolyzed $53.92\%$ as compared with the control when Lactobacillus salivarius subsp salivarius CNU27 was used, and the mixed ratio of bovine milk and soy bean milk was 1:3. The highest viscosity of yogurt was $1,300\~1,660$ cP when the mixed ratio of bovine milk and soybean milk was 1:3. The overall acceptability, $4.17\pm0.69$, was the highest when Lactobacillus acidophilus KCTC3150 was used and when the mixed ratio of bovine milk and soybean milk was 2:1.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.4
• /
• pp.355-363
• /
• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• Korean Journal of Food Science and Technology
• /
• v.6 no.4
• /
• pp.231-240
• /
• 1974

The growth of a mixed yeast culture consisting of Canda tropicalis var. KIST 76 and Tricosporon cutaneum KIST 76-H was compared with that of pure cultures under pilot plant conditions. The mixed culture was judged stable based on the nearly constant ratio of the two organisms at the completion of fermentation. We obtained higher cell yields, protein content and productivity in the mixed culture on n-paraffin than the pure culture of C. tropicalis var. KIST 76. T. cutaneum KIST 76-H did not grow on n-paraffin medium. With the batch cultivation of mixed organisms on n-paraffin, the specific growth rates during the exponential growth phase were 0.24-0.33 $hr^{-1};$ cell yields were 96-106% and productivities were 2.9-3.6g/l. hr. The cells obtained contained 55-58% crude protein and 5.5-6.3% lipid. The critical value of dissolved oxygen concentration Ccrit. and saturation constant, km, are approximately 1.5 ppm and 0.228 ppm respectively. Also we established the optimal conditions for the mixed culture in batch fermentation.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.4
• /
• pp.307-313
• /
• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• The Korean Journal of Malacology
• /
• v.21 no.1
• /
• pp.65-70
• /
• 2005

The purpose of this study is to determine the appropriate substrate for larval settlement and spat growth in the purple clam, Saxidomus purpuratus in laboratory culture. Larvae were reared with 3 different types of sediments (mud, sand, and mixed) for 46 days in settlement experiment, and settled spats were further grown in 3 types of sediments for 36 weeks in growth experiment. The density of settled spats in muddy sediments was more than 2 times higher than those in mixed or sandy sediments. But, the average size of settled spats in muddy sediments was smaller than those in mixed or sandy sediments. After 36 weeks of growth period, growth rate decreased as shell length increased. When shell length was less than 2 mm, growth rate in mixed sediments was significantly higher than that in sandy sediments. When shell length was more than 2 mm, there was no significant difference in growth rate among different substrates. Sediment type affected growth rate only when the spats were relatively small (less than 2 mm). Muddy sediments seems better for larval settlement, while mixed sediments is best for spat growth. We suggest the laboratory procedure for enhancing seedling production of S. purpuratus.

• Microbiology and Biotechnology Letters
• /
• v.22 no.6
• /
• pp.685-691
• /
• 1994

The biodegradation of aromatic compounds by mixed and monoculture was investigated in an artificial wastewater containing 500 mg/l of benzene(B), phenol(P), and toluene(T) in various combinations. None of three strains utilized P-xylene(X) as a carbon source, but they grew well on p-xylene in mixtures with benzene and toluene. In the mixed culture on mixed substrate, the length of lag phase was different depending on the nature of mixture. Cell growths of Flavobac- terium sp. BEN2 and Acinetobacter sp. GEM63 were inhibited in the presence of a 500 mg/l of phenol. When the mixed culture of three strains was cultured in a bench-scale reactor containing artificial wastewater, each of benzene, phenol, and toluene was not detected at 30 hrs, 50 hrs, and 12 hrs after incubation in the treatment. The removal rates of COD$_{t}$(total COD) and COD$_{s}$,(soluble COD) of upper phase after centrifugation during early 50 hrs were ca. 80% and ca. 93.8%, respectively.