• KSBB Journal
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• 제23권4호
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• pp.345-349
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• 2008

본 연구는 에탄올 생산 부산물인 주정박의 사료로서의 가치를 향상시키고 효소 활성을 유지하면서 아미노산이 다량 함유된 발효 사료를 개발하기 위한 고체 발효 조건을 최적화하는데 목적을 두었다. 사용된 균주의 pH에 대한 영향을 살펴본 결과, pH 4에서 효소 활성이 우수하였으며 또한 이 조건은 낮은 pH 조건이므로 잡균에 대한 오염도 예방 할 수 있어 본 실험의 최적 액체배양 조건임을 확인할 수 있었다. 고체 배양을 위한 배양 조건 탐색에서는 60%의 수분을 함유한 고체 배양에서 가장 좋은 효소 활성의 결과를 나타내었으며 적정 배지 조성을 위한 혼합 비율 탐색의 경우 밀기울 함량이 높고 DDG 함량이 낮을수록 효소 활성은 좋았으나 아미노산 함량은 낮은 반면, DDG 함량이 높고 밀기울 함량이 낮을수록 효소 활성은 낮았지만 아미노산 함량은 높은 결과를 나타내었다. 따라서 효소활성 ($\geqq$ 1,000 U/g) 및 아미노산 함량 ($\geqq$ 28%)이 적당한 고체 발효 배지 조성의 비율은 DDG와 밀기울이 1 : 4였다. 이렇게 해서 얻어진 결과로 약 1 ton 정도의 발효 사료 시제품을 생산하였으며 시제품의 효소활성과 조단백질 함량은 각각 1,024 U/g과 33.6%였다.

• Journal of Dairy Science and Biotechnology
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• 제33권3호
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• pp.215-221
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• 2015

면역 활성능이 높은 균주로 선발된 Streptococcus macedonicus LC743를 이용하여 모짜렐라 치즈를 제조하기 위해 배양온도별($32^{\circ}C$, $35^{\circ}C$), 균주의 접종량 별(1.0%, 2.0%)로 모짜렐라 치즈를 제조하여 일반성분, 균수, 총고형분 및 수율 및 면역 활성을 측정하여 최적조건을 설정하였다. S. macedonicus LC743 균주를 이용하여 치즈 제조 시 2.0% 접종하여 $32^{\circ}C$에서 배양할 경우 가장 제조 시간이 단축되었고, 가공적성 및 면역활성이 우수하였다.

• 한국식생활문화학회지
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• 제17권1호
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• 한국식생활문화학회지
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• 제17권5호
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2001년도 춘계학술발표대회
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• pp.31-31
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• 2001

This study was to establish in uitro culture system of mouse preantral follicles and to obtain higher in vitro development rates and production of live young. Preantral follicles were obtained from 12-day-old FI mouse (C57BL $\times$ CBA) by enzymatical methods. Oocyte-granulosa cell complexes (OGCs) of preantral follicles were loaded on Transwell-COL insert and cultured in $\alpha$MEM supplemented with 5% FBS, 100 mIU/$m\ell$ FSH and 100 mIU/$m\ell$ hMG for IVG. IVM was performed in $\alpha$MEM supplemented 1.5 IU/$m\ell$ hCG for 18 hrs and IVF was carried out in Ml6 medium. Embryos were cultured in modified Ml6 medium supplemented 10% FBS for 4 days. The effect of the OGCs size on the nuclear/cytoplasmic maturation was significantly higher in 120-150 ${\mu}{\textrm}{m}$ (MII: 33.0%, $\geq$2-cell: 36.7%, $\geq$morula: 20.9%) than in 70-110 ${\mu}{\textrm}{m}$ (MII: 12.2%, $\geq$2-cell: 10.2%, $\geq$morula: 4.8%) (p<0.001). In period of the IVG days, the rate of $\geq$2-cell was significantly higher in 10 days(38.2%) than in 12 days (20.0%) (p<0.01). In period of IVF time, 9 hrs ($\geq$2-cell: 31.5%, $\geq$ morula: 14.3%) indicated significantly higher cytoplasmic maturation rate than 4 hrs ($\geq$2-cell: 17.5%, This study was to establish in vitro culture system of mouse preantral follicles and to obtain higher in vitro development rates and production of live young. Preantral follicles were obtained from 12-day-old FI mouse (C57BL $\times$ CBA) by enzymatical methods. Oocyte-granulosa cell complexes (OGCs) of preantral follicles were loaded on Transwell-COL insert and cultured in $\alpha$MEM supplemented with 5% FBS, 100 mIU/$m\ell$ FSH and 100 mIU/$m\ell$ hMG for IVG. IVM was performed in $\alpha$MEM supplemented 1.5 IU/$m\ell$ hCG for 18 hrs and IVF was carried out in Ml6 medium. Embryos were cultured in modified Ml6 medium supplemented 10% FBS for 4 days. The effect of the OGCs size on the nuclear/cytoplasmic maturation was significantly higher in 120-150 ${\mu}{\textrm}{m}$ (MII: 33.0%, $\geq$2-cell: 36.7%, $\geq$morula: 20.9%) than in 70-110 ${\mu}{\textrm}{m}$ (MII: 12.2%, $\geq$2-cell: 10.2%, $\geq$morula: 4.8%) (p<0.001). In period of the IVG days, the rate of $\geq$2-cell was significantly higher in 10 days(38.2%) than in 12 days (20.0%) (p<0.01). In period of IVF time, 9 hrs ($\geq$2-cell: 31.5%, $\geq$ morula: 14.3%) indicated significantly higher cytoplasmic maturation rate than 4 hrs ($\geq$2-cell: 17.5%, $\geq$morula: 4.8%) and 7 hrs ($\geq$2-cell: 20.4%, $\geq$morula: 6.1%) (p<0.01). However, there was no difference in cytoplasmic maturation between co-cultured preantral follicle ( $\geq$morula: 17.4%) and preantral follicle cultured in Ml6 ( $\geq$morula: 17.4%). 22 morula and blastocysts produced in above optimal condition were transferred to uterus of 2 pseudopregnant recipients, 1 recipient was pregnant and then born 1 live young. This result demonstrates that in vitro culture system of preantral follicles can be used efficiently as another method to supply mouse oocyte.morula: 4.8%) and 7 hrs (2-cell: 20.4%, $\geq$morula: 6.1%) (p<0.01). However, there was no difference in cytoplasmic maturation between co-cultured preantral follicle ( $\geq$morula: 17.4%) and preantral follicle cultured in Ml6 ( $\geq$morula: 17.4%). 22 morula and blastocysts produced in above optimal condition were transferred to uterus of 2 pseudopregnant recipients, 1 recipient was pregnant and then born 1 live young. This result demonstrates that in vitro culture system of preantral follicles can be used efficiently as another method to supply mouse oocyte.

• 한국미생물·생명공학회지
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• 제26권3호
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• pp.250-256
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• 1998

D-Tagatose의 생산 가능성이 있는 미국 종균협회(ATCC)와 한국 유전자은행(KCTC)에서 구입한 균주 35 종류를 사용하여 D-galactose로부터 D-tagatose의 생산을 조사하였다. 여러 균주 중에 발효시간이 짧고 D-tagatose의 생산량이 높은 Enterobactor agglomerans ATCC 27987을 D-tagatose 생산 균주로 선정하였다. 선정된 균을 사용하여 D-tagatose의 생산에 영향을 주는 배양 조건을 최적화 하였다. 여러 가지 탄소원 중에서 D-galactose가 D-tagatose의 생산량이 가장 높게 나타났고 그 농도를 달리하였을 때 D-galactose의 농도가 증가할수록 D-tagatose의 생산량과 균체농도가 증가하였다. 20 g/l의 D-galactose 배지에서 여러 가지 질소원이 D-tagatose의 생산에 미치는 영향을 살펴본 결과 D-tagatose의 생산량은 유기 질소원의 경우 yeast extract가 가장 높았고 무기 질소원의 경우 (NH$_4$)$_2$SO$_4$가 높게 나타났다. D-Tagatose의 생산량이 가장 높게 나타난 질소원인 yeast extract를 선택하여 농도별 실험을 수행하여 최적 yeast extract의 농도를 5.0 g/l로 결정하였다. (NH$_4$)$_2$SO$_4$를 yeast extract 5.0 g/l가 함유된 배지에 농도별로 첨가하여 2.0 g/l에서 최대 D-tagatose의 생산량을 얻었다. 또한, 무기염의 영향을 조사하여 KH$_2$PO$_4$ 5.0 g/l, $K_2$HPO 5.0 g/l, MgSO$_4$.7$H_2O$ 5.0 mg/l의 최적 D-tagatose 생산 조건을 결정하였다. 배지최적화를 통하여 최적 배지로 D-galactose 20 g/l, yeast extract 5.0 g/l, (NH$_4$)$_2$SO$_4$ 2.0 g/l, KH$_2$PO$_4$ 5.0 g/l, $K_2$HPO$_4$ 5.0 g/l, MgSO$_4$.7$H_2O$ 5 mg/l를 선정하였다. 최적 배지에서 배양 환경이 D-tagatose의 생산에 미치는 영향을 조사하여 초기 pH 6.0, 배양 온도 3$0^{\circ}C$, 교반속도 150 rpm의 최적 배양 조건을 결정하였고 이 조건에서 배양시간 24시간에 D-galactose 20 g/l로부터 D-tagatose의 0.41 g/l를 얻을 수 있었다.

• 한국토양비료학회지
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• 제37권3호
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• pp.177-183
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• 2004

최근 시설 재배지에서는 사용된 배양액을 그냥 방출하고 있어서 지표수의 부영양화와 지하수의 오염을 유발시키는 것으로 알려져 있으며, 이와 같은 폐양액 처리 기술이 요구된다. 따라서 본 연구는 국내토양에서 분리된 광합성 독립영양 세균인 cyanobactria 중 우수한 균주를 선발하고 이의 생장에 필요한 다량의 N, P와 미량 필수원소 등 각종영양 물질이 충분히 함유된 폐양액을 이용하여 광합성 세균을 대량배양 하고자 하였다. 4종 (Anabaena HA101, HA701과 Nostoc HN601, HN701)의 미세조류 중 BG-II ($NO_3{^-}$) 액체배지에서 생장과 양분흡수능이 우수한 균체는 Nostoc HN601이었고, 이 균체는 질소 고정능 뿐만 아니라 균체 내 양분 보유능이 우수하여 본 실험을 위하여 최종 선발하였다. 선발된 Nostoc HN601의 최적 배양 조건는 통기처리 시 배양액 부피의 1/2수준의 조건과 초기 폐양액의 pH를 8.0으로만 조절 해주는 non-buffering 시스템이 효과적이었다. 최적 배양 조건하에서 Nostoc HN601을 15 L의 광배양기에 토마토를 수경 재배한 10 L의 폐양액을 이용하여 배양한 결과 균체의 생장은 $16mg\;Chl-a\;L^{-1}$로 실험실조건에서 배양된 균체 ($8.3mg\;Chl-a\;L^{-1}$)보다 약 2배정도 빠르게 증가되었으며, 폐양액 내 인산도 1주일 이내에 100% 제거시킴으로서 인산 제거효율이 매우 우수하였다. 또한 선발된 Nostoc HN601의 질소 고정능은 $22.4nmol\;C_2H_4\;mg^{-1}\;Chl-a\;h^{-1}$로 매우 우수하였고, 균체 내 총 인산과 총 질소함량은 각각 19.1 mg P와 63.3 mg N으로 높게 나타났다. 이러한 결과로 광반응기에서 폐양액을 이용한 cyanobacteria의 대량배양은 부영양화와 지하수 오염을 일으키는 폐양액 내 인산제거에 큰 효과가 있고. 배양된 균체는 높은 질소와 인산을 함유하고 있어서 생물비료로도 이용할 수 있을 것으로 기대된다.

• Journal of the Korean Wood Science and Technology
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• 제32권5호
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• pp.12-19
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• 2004

본 연구는 표고버섯균의 액체배양을 통한 protease효소의 최적생산 조건을 찾고, 생산된 protease 의 효소적 특성을 구명하고자 실시하였다. Protease 대량생산을 위한 공사균으로서 표고버섯균(Lentinula edodes)을 사용하였으며, 최적생산 조건을 구명하기 위하여 생산기질의 조성, 배양조건, 배양기간 등을 검토하였다. 배지의 조성별 protease 생산성에 있어서는 밀기울+옥수수가루+물+옥수수기름(WB+CF+W+CO)조합이 84.8 U/g으로서 가장 높은 protease 생산성을 보여주었고, 콩가루와 소맥분조합의 protease 생산성이 매우 낮은 것을 알 수 있었다. Protease 생산을 위한 배양매체로서 acetate buffer에서는 전혀 protease의 생산이 되지 않았으며, pH 6.2의 이온교환수가 80.5 U/g 의 가장 높은 protease 생산성을 나타냈다 이온교환수를 pH 4.0으로 조절하였을 때 생산성은 62.3 U/g 으로 낮아졌다. 배양기간에 따른 protease 생산성은 배양시간이 경과됨에 따라 증가하였으며, 72시간 배양으로 90.6 U/g 의 최대값에 달하였고, 그 이후 점차 감소하는 경향으로 나타났다 Sephadex G-75 chromatography 로 측정한 생산된 protease 의 분자량은 약 45,000 이었다. Lentinula edodes를 이용하여 생산된 protease의 효소특성을 상이한 pH 및 온도의 조건에서 조사한 결과, 최적 pH는 4에서 나타났으며, 37℃(1 시간)에서 측정한 활성은 pH 4~6 범위에 있었다. Protease의 온도안정성을 조사한 결과 최적온도는 55℃에서 나타났으며, 30~60℃의 넓은 온도범위에서 안정함을 알 수 있어서 이 효소는 소화용 제제, 식품공업, 맥주제조업 및 가죽무두질 등 널리 이용될 수 있을 것으로 생각된다.

• 한국식품영양과학회지
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• 제33권1호
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• pp.176-181
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• 2004

셀루로스성 겔을 생산할 목적으로 tea fungus로부터 분리한 Gluconacetobacter hanseii TF-2와 제주산 감귤과즙을 이용하여 겔 생산을 위한 최적 배양조건을 검토하였다. 발효균은 가당한 홍차의 표면에 생성된 tea fungus로부터 분리하였으며, 과즙은 제주산 감귤을 박피하고 압착하여 착즙한 후 여과하였다. 과즙은 135.5 mg/mL의 총당과 1.23%의 산을 함유하였으며 평균 pH 3.98을 나타내었다. G. hansenii는 과즙 17% 희석액에 정백당을 첨가하여 초기당도를 $10^{\circ}$Brix로 조정한 것을 가장 잘 발효하였다. 최적 발효온도는 3$0^{\circ}C$였으며 4$0^{\circ}C$ 이상에서는 겔이 생성되지 아니하였다. 최적 pH는 3.0으로 판정되었으나, pH 3.0∼4.0 사이에 유의적인 차이는 없었다. 검토한 조건들을 조합하여 18일간 정치배양함으로서 두께 14.2$\pm$0.6 mm의 백색 겔이 형성되었다 이 과정에서 배양액에 1.90$\pm$0.22%의 산이 생성되었으며 pH는 2.75$\pm$0.09로 저하되었다. 발효 종료 후 배양액 중에는 총당 27.1$\pm$4.2 mg/mL, 환원당 6.9$\pm$1.2 mg/mL이 잔존하였다. 겔 수율은 137.8$\pm$9.7 g/L로 분석되었다.

• Design & Manufacturing
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• 제13권2호
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• pp.30-36
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• 2019

Traditional cell culture(2-dimensional) is the method that provide a nutrient and environment on a flat surface to cultivate cells into a single layer. Since the cell characteristics of 2D culture method is different from the characteristics of the cells cultured in the body, attempts to cultivate the cells in an environment similar to the body environment are actively proceeding in the industry, academy, and research institutes. In this study, we will develop a technology to fabricate micro-structures capable of culturing cells on surfaces with various curvatures, surface shapes, and characteristics. In order to fabricate the hemispheric plastic structure(thickness $50{\mu}m$), plastic preform mold (hereinafter as "preform mold") corresponding to the hemisphere was first prepared by injection molding in order to fabricate a two - layer structure to be combined with a flat plastic film. Then, thermoplastic polymer dissolved in an organic solvent was solidified on a preform mold. As a preliminary study, we proposed injection molding conditions that can minimize X/Y/Z axis deflection value. The effects of the following conditions on the preform mold were analyzed through injection molding CAE, [(1) coolant inlet temperature, (2) injection time, (3) packing pressure, (4) volume-pressure (V/P). As a result, the injection molding process conditions (cooling water inlet temperature, injection time, holding pressure condition (V / P conversion point and holding pressure size)) which can minimize the deformation amount of the preform mold were derived through CAE without applying the experimental design method. Also, the derived injection molding process conditions were applied during actual injection molding and the degree of deformation of the formed preform mold was compared with the analysis results. It is expected that plastic film having various shapes in addition to hemispherical shape using the preform mold produced through this study will be useful for the molding preform molding technology and cast molding technology.