• Applied Biological Chemistry
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• v.41 no.7
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• pp.510-515
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• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.66-73
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• 2012

Plant growth promoting traits like production of indoleacetic acid (IAA), ammonia, hydrogen cyanide (HCN), siderophore, and like the enzyme activities of catalase, ACC deaminase, cellulase, chitinase and protease were assayed in vitro for twenty one phosphorus solubilizing bacteria isolated from soil isolates. Except SPP-5 and SPP-15 strains, all the other isolated strains produced IAA in various amounts of 10 to $23{\mu}g\;ml^{-1}$. All strains showed positive response for ammonia production and ACC deaminase activity implying that they are capable of growing in a N-free basal medium. Catalase activity was found to be superior in SPP-2, SPP-7, SPP-12 and SPP-17 compared to the other strains tested. HCN production was detected by 15 strains and among them SPP-9, SPP-15, SAph-11, and SAph-24 were found to be strong HCN producers. Except the isolates SPP-10, SPP-12, SPP-13 and SPP-14, all the other isolates produced more than 80% siderophore units. None of the strains showed cellulose and chitinase activity. SAph-8, SAPh-11, SAPh-24 and SPP-15 strains showed 35.84, 50.33, 56.64 and 34.78 U/ml protease activities, respectively. SPP-1, SPP-2, SPP-3, SPP-11, SPP-17, SPP-18, SAph-11 and SAph-24 strains showed positive response for all the tested plant growth promotion traits except cell wall degrading enzyme activities. According to the results, all the tested phosphorus solubilizing isolates could exhibit more than three or four plant growth promoting traits, which may promote plant growth directly or indirectly or synergistically. Therefore, these phosphorus solubilizing strains could be employed as bio-inoculants for agriculture soils.

• Korean Journal of Microbiology
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• v.43 no.4
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• pp.331-336
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• 2007

A bacterium producing the alkaline pretense was isolated from Chungkookjoug, and was identified as Bacillus subtilis JK-1 based on morphological, physiological and biochemical characteristics, as well as phylogenetic analysis using 16S rRNA gene sequence. The optimum pH and temperature of the pretense activity were pH 9.0 and $55^{\circ}C$, respectively. This enzyme was stable at the temperatures $40{\sim}80^{\circ}C$. The maximum alkaline pretense production was obtained when 1.0% (w/v) xylose, 1.0% (w/v) yeast extract and 0.3% (w/v) $CuSO_4$ were used as carbon source, nitrogen source and mineral source. Under the optimal condition, growth of the isolate was reached at stationary phase after 12 hr followed by incubation, the alkaline pretense production reached a maximum level with $16{\sim}20$ hr cultivation.

• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.335-342
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• 2013

In this study, we compared the performance of two control systems, fuzzy logic control (FLC) and conventional control (CC). The control systems were applied for controlling temperature and substrate moisture content in a solidstate fermentation for the biosynthesis of amylase and protease enzymes by Aspergillus oryzae. The fermentation process was achieved in a 200 L rotating drum bioreactor. Three factors affecting temperature and moisture content in the solid-state fermentation were considered. They were inlet air velocity, speed of the rotating drum bioreactor, and spray water addition. The fuzzy logic control system was designed using four input variables: air velocity, substrate temperature, fermentation time, and rotation speed. The temperature was controlled by two variables, inlet air velocity and rotational speed of bioreactor, while the moisture content was controlled by spray water. Experimental results confirmed that the FLC system could effectively control the temperature and moisture content of substrate better than the CC system, resulting in an increased enzyme production by A. oryzae. Thus, the fuzzy logic control is a promising control system that can be applied for enhanced production of enzymes in solidstate fermentation.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.873-878
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• 2002

In order to industrialize traditional Meju-tasting Koji, the characteristics of Koji manufactured with bacteria and fungi found in traditional Meju were investigated. Bacillus subtilis B-4 and Aspergillus oryzae F-5 showing high enzyme activities including those of amylase and protease were used. L-value of Koji manufactured with B. subtilis B-4 had darker color and higher enzyme production than A. oryzae F-5 made one. B. subtilis B-4 made Koji showed higher enzyme production and sensony evaluation score than A. oryzae F-5 Koji. A. oryzae F-5 Koji showed superior color to B. subtilis B-4 Koji. Activity in color, capacity of enzyme production, viable cell count, and sensory evaluation of water activity controlled Koji was superior to the uncontrolled one.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.190-193
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• 2008

Bovine hepatic extract is recognized as possessing detoxifying activity against various liver diseases. In orderto develop a process for its mass production, various enzymatic hydrolysis conditions were tested, and bovine hepatic extracts were prepared. These extracts were then examined for composition, microorganism levels, and vitamin $B_{12}$ content. Among the enzymes tested, papain was selected based on yields for dry residue and amino nitrogen. The other enzymes tested included bromelain, ficin, pancreatin, and protease NP. The optimal hydrolysis conditions were established at 65$^{\circ}C$ for 24 hr, with an addition of 1%(w/w) papain to the beef liver. The prepared spray-dried bovine hepatic extract showed an 11% recovery yield on a raw beef liver basis, with 95% dry residue and 11.8% total nitrogen content. Microorganisms were not detected in the dried extract, and its vitamin $B_{12}$ content was 4.1 ${\mu}$g/g. In summary, the conditions established in this study could be applied for the high yield mass production of bovine hepatic extract.

• Animal Bioscience
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• v.35 no.12
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• pp.1881-1891
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• 2022

Objective: The present study aimed to quantify the effects of fermented soybean meal (FSBM) on broiler chickens' performance by employing a meta-analysis approach. Methods: A total of 16 studies were included in the database after being systematically selected using a PRISMA protocol. Hedges' g effect size was used to quantify pooled standardized mean difference (SMD) using random-effects models at 95% confidence intervals (95% CI). Publication bias among studies was computed with Egger's test and visualized using funnel plots. Results: Results indicated that dietary FSBM inclusion increased final body weight (BW) (SMD = 0.586, 95% CI: 0.221 to 0.951, p = 0.002) of broiler chickens, particularly in starter period (SMD = 0.691, 95% CL: 0.149 to 1.233, p = 0.013) while in the finisher period, the effect was weaker (SMD = 0.509, 95% CI: 0.015 to 1.004, p = 0.043). Average daily gain (ADG), feed intake (FI), and feed conversion ratio (FCR) were not affected with FSBM inclusion when compared to control. Subgroup analysis revealed that FI increased in starter period (SMD = 0.582, 95% CI: 0.037 to 1.128, p = 0.036). When considering types of microorganism as moderating variables in the subgroup analysis, we found that Aspergillus oryzae, mixed probiotics+bromelain protease, Bacillus subtilis, and Lactobacillus bacteria significantly increased ADG and FI (p<0.01). Additionally, either Bacillus subtilis+protease or Bacillus subtilis alone decreased FCR (p<0.001). However, meta-regression analysis showed that levels of FSBM inclusion had no effects on final BW (p = 0.502), ADG (p = 0.588), FI (p = 0.861), and FCR (p = 0.462). Conclusion: Substituting SBM in broiler chickens' diet with FSBM improved BW of broiler chickens, especially in the starter period whereas the effects on ADG, FI, and FCR were mostly dependent on microbial strains used for fermentation.

• Journal of Life Science
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• v.8 no.3
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• pp.333-338
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• 1998

Productivity of alkaline proteinase from Yarrowia lipolytica 504D was investigated. For the production fo the enzyme, hemoglobin was the best nitogen source, however, casein and skim milk were also good. All carbon sources inhibited strongly the producitivity of the enzyme. Yeast extract increased the productivity of the enzyme to 220%, but almost mineral salts except monovalant ions decreased it. Based on these results, optimal medium was composed of 1.2% casein, 0.2% glucose, 0.16% yeast extract, and 0.1% ammonium sulfate. the best condition for the production of the enzyme was observed at pH 9 and $20^{\circ}C$ for 42 hours.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.10a
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• pp.207.5-208
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• 1978

Effects of the plant growth regulator (P. G. R.)on the reaction of proteinase, $\gamma-amylase$ and acid phosphatase were investigated, and also were the conditions of production of P. G. R. by Stroptomyces sp. 445. The P. G. R. had no effect on the act ivities of such enzymes in mung bean seedling. But in germinating seed previously treated with P. G. R. it effected the activity of protease in cotyledon. In the conditions of production of P. G. R., the maxim, activity was appeared in shaking cutlure at $30^{\circ}C$ for 5 days, and by the addition of peptone or casein hydrolysate as nitrogen source, soluble starch as carbon source, and sulfur as metal ion.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.317-323
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• 2022

Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.