• Journal of Microbiology and Biotechnology
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• v.21 no.5
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• pp.519-524
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• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.167-177
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• 1990

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with $10\%$ flour and $10\%$ soy sauce koji, and cultivating the mixture for 48hrs at $30^{\circ}C$ and $80\%$ R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at $550^{\circ}C$. The optimum temperature and salinity were $40^{\circ}C$ and $15\%$ for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.1
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• pp.42-48
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• 2014

In this study, variations of the organic and nitrogenous compounds in wastewater were investigated in a single reactor with intermittent aeration. Over 90% of organic and nitrogen removals are accomplished with C/N ratio of 3 : 1 and 20/20 min of aeration/non-aeration period. Longer non-aeration period on the aeration/non-aeration cycle showed more stable nitrogen removal, showing various microbial community in the reactor. From PCR-DGGE analysis, it is conclusive that Dysgonomonas mossii strain Melo40, Eubacterium sp. oral clone JN088, Uncultured bacterium clone SPESB2_718, and Bacterium enrichment culture clone LE are related with the organics and nitrogen oxidation. Uncultured Acidobacteria bacterium clone AKYG487, Lactobacillus harbinensis strain FQ003, Erythrobacter litoralis strain Gi-3, Phytobacter diazotrophicus strain Ls8, and Mycobacterium sp. enrichment culture clone GE10037biofNNA are distinctly appeared under denitrification condition.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.4
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• pp.128-135
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• 2005

This study was done to improve the effectiveness of nitrification and denitrification using the aeration-anoxic combination method using CFSTR(continuous-flow stirred-tank reactor) attached with an anoxic reactor filled with a media. In order to calculate the concentration of nitric acid within the aeration tank proportional to the anoxic rate within the reactor, supernatant within the inflow and precipitation tanks were influxed into the anoxic reactor. The rate of nitrogen removal was calculated using the concentration of inflow and flow of returned supernatant. From the results of this experiment, the carbon source needed in the anoxic reactor came from the inflow so that anoxification was achieved completely using the inflow source without the introduction of an external carbon source. However, as the ratio of nitric acid becomes large in inflow and nitric acid flow, the carbon source within the input source decreases so that the concentration of carbon source is important.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.125-131
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• 2007

Hydrogen cyanide(HCN), formed from pyrolysis of various nitrogenous compounds such as protein, amino acids and nitrate in tobacco, is present in both the particulate phase and vapor phase of cigarette smoke. Typically the determination of HCN in cigarette smoke has been done through colorimetric and electrochemical techniques, such as fluorescence spectrometry, UV-spectrophotometry (UV), continuous flow analyzer (CFA), capillary GC-ECD and ion chromatography (IC). Most of these techniques are known to be time-consuming and some of them lack specificity or sensitivity. The available results from both our laboratory and reported literatures for 2R4F Kentucky reference cigarette, smoked under ISO condition, show a relatively wide variation ranging from 100 to 120 ug/cig of HCN. Especially, the precision and accuracy of the analytical results of HCN tend to get worse in low tar cigarettes and under intense smoking condition. In this paper, a more optimized analytical methods than previous ones are suggested. This method shows lower detection limit and has improved precision and accuracy, so it is applicable for wide tar level cigarettes under intense smoking condition as well as under ISO smoking condition. Important features of this method are improved sample collection and quantification systems such as the number of trapping units, volume, temperature and type of trapping solution. To avoid volatilization loss of HCN in analyzing mainstream smoke, it is highly recommended that pH values of trapping solutions should be maintained over 11 and cold traps should be used in collecting mainstream smoke.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.337-342
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• 1990

The changes in cheese casein components and the resultant palatability of the cheese were studied. Camember cheese was made with P. caseicolum and mixed lactic cultures and ripened for 45days. The pH value increased rapidly during ripening Water soluble, pH 4.6-soluble and non protein nitrogenous compounds were all increased during ripening. The electrophoretic patterns of pH 4.6-insoluble casein showed that the caseins were seperated into 4 bands after 10 days,12 bands after 45 days of ripening, ${\alpha}_{s1}-casein$ was completely degraded after 17 days of ripening and a targe percentage of ${\beta}-casein$ was broken down after 45 days of ripening. On gel filtration, pH 4.6-soluble casein fragments ripened for 10 days,24 days and 31 days were fractionated into 3,4 and 5 fractions respectively The sensory evaluation of Camembert cheese showed that cheese ripened for 31 days had the best palatability.

• Journal of the Korean Society of Tobacco Science
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• v.12 no.2
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• pp.91-101
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• 1990

A field experiment was conducted to find out the effects of field productivity, variety and nitrogen rate on the yield, quality, chemical constituents and physical properties of burley cured leaf in three field with different productivity(Degree of field productivity: A ; high, B ; medium, C : low) during successive two years(1988~89). The yield and quality were remarkably lowered when nitrogen fertilizer being applied much in low productive field. As compared with Burley 21, KB101 showed high yield, particularly the yield of KB101 in low productive field was relatively high. The effect of nitrogen rate on the yield was somewhat different according to field productivity and production year. When the nitrogen fertilizer being applied above 22.5kg/10a, the added nitrogen had no effect on the yield. Total nitrogen content of cured leaf grown in low productive field was high while total alkaloid was low, therefore total alkaloid/total nitrogen ratio was remarkably low. The lightness, red and yellow color of cured leaf grown in low productive field was remarkably low. As compared with Burley 21, the contents of total alkaloid and total nitrogen and shatter resistance index of cured leaf was somewhat low, while the filling power, lightness, red and yellow color were slightly high. Total nitrogen content of cured leaf was increased remarkably by nitrogen addition, but total alkaloid was not increased though the nitrogen fertilizer being applied above 22.5kg/10a. The filling power and shatter resistance index of cured leaf grown in high nitrogen plot, and the lightness and yellow color were low while the red color was relatively high. It comes into question that the visual quality being increased as well as increment of yield and nitrogenous compounds by nitrogen addition in high productive field. In low productive field, it is considerable that nitrogen addition for high yield should be prohibited because it causes the decrement of yield and quality, on the contrary.

• Clean Technology
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• v.17 no.2
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• pp.134-141
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• 2011

The effects of the compounds and concentrations of nitrogenous electron acceptor, the ratio of electron donor/electron acceptor (C/N), and the complexity of electron donor on the emission of $N_2O$ during wastewater denitrification were quantitatively investigated in this study. The higher ${NO_3}^-$ and ${NO_2}^-$ concentrations, the more $N_2O$ emission was observed. ${NO_2}^-$ has strong effect on $N_2O$ emission as it emitted morc $N_2O$ than ${NO_3}^-$, 50 mg/L of ${NO_2}^-$-N gave the highest conversion (9.3%) and yield (9.8%) of $N_2O$ while ${NO_3}^-$-N (50 mg/L) gave 5.6% conversion and 11.0% yield. Lower C/N ratio decreases nitrogen removal efficiency, but it increases the conversion of $N_2O$ because of the incomplete denitrification by the limited organic carbon. When real domestic wastewater is used as the electron donor of the denitrification, $N_2O$ emission is reduced to 1/10 of the emission when single carbon (acetate) is used. It is thought that multiple carbon source utilizes many denitrification pathways and it seems to be helpful for the reduction of $N_2O$ emission.

• KSBB Journal
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• v.11 no.5
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• pp.565-571
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• 1996

Medium optimization for ${\beta}$-mannanase production by Aspergillus oryzae ATCC 2114 was performed. Effect of carbon source (locust bean gum) concentration on ${\beta}$-mannanase production was investigated. Above 20 g/L locust bean gum, a lag time for ${\beta}$-mannanase production was appeared because high concentration of locust bean gum caused high viscosity which made the mixing of medium poor. As the locust bean gum concentration in the medium increased, ${\beta}$-mannanase activity and cell growth increased proportionally. Effect of various nitrogen sources on ${\beta}$-mannanase production was also studied. (NH4)2SO4 and malt extract were the most effective for ${\beta}$-mannanase production among the inorganic nitrogenous compounds and organic nitrogen nutrients. Inorganic compounds such as KH2SO4, NaCl, Na2CO3, and MgSO4, on ${\beta}$-mannanase production were optimized for ${\beta}$-mannanase production. Locust bean gum of 10 g/L, malt extract of 3 g/L, (NH4)2SO4 of 2 g/L, KH2SO4, of 10 g/L were selected as the optimal medium. Culture in a fermentor by using the optimal medium was carried out. Lag time of ${\beta}$-mannanase production was shorter due to the better mixing of the fermentor. The maximum ${\beta}$- mannanase activity of 9.7 unit/mL and specific ${\beta}$-mannanase activity of 1.9 unit/mg-cell could be obtained at 27 hours and the productivity of ${\beta}$-mannanase was 0.36 unit/mL$.$h.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.49-53
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• 1998

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.