• KSBB Journal
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• v.29 no.6
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• pp.414-420
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• 2014

The seaweeds with high carbohydrate ratio Gelidium amansii, Saccharina japonica and Enteromorpha intestinalis were used as red, brown, and green seaweeds, respectively. Thermal acid hydrolysis, enzymatic saccharification and fermentation were carried out using those seaweeds to produce ethanol. The ethanol concentrations from red, brown and green seaweed were 14.8 g/L, 11.6 g/L and 9.9 g/L, respectively. After the production of ethanol, the seaweeds were reused to absorb heavy metal. The maximum biosorption ratio was Cu(II) (89.6%), Cr(III) (82.9%), Ni(II) (66.1%). Cu(II) had the highest affinity with 3 waste seaweeds. Red seaweed was verified the most effective substrates to both process.

• Journal of Mushroom
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• v.11 no.4
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• pp.187-193
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• 2013

A galactose fermentation bacterium producing lactose from red seaweed, which was known well to compromise the galactose as main reducing sugar, was isolated from button mushroom bed in Buyeo-Gun, Chungchugnamdo province. The lactic acid bacteria MONGB-2 was identified as Lactobacillus paracasei subsp. tolerans by analysis of 16S rRNA gene sequence. When the production of lactic acid and acetic acid by L. paracasei MONGB-2 was investigated by HPLC analysis with various carbohydrates, the strain MONGB-2 efficiently convert the glucose and galactose to lactic acid with the yield of 18.86 g/L and 18.23 g/L, respectively and the ratio of lactic acid to total organic acids was 1.0 and 0.91 g/g for both substrates. However, in the case of acetic acid fermentation, other carbohydrates besides galactose and red seaweed hydrolysate could not be totally utilized as carbon sources for acetic acid production by the strain. The lactic acid production from glucose and galactose in the fermentation time courses was gradually enhanced upto 60 h fermentation and the maximal concentration reached to be 16-18 g/L from both substrates after 48 h of fermentation. The initial concentration of glucose and galactose were completely consumed within 36 h of fermentation, of which the growth of cell also was maximum level. In addition, the bioconversion of lactic acid from the red seaweed hydrolysate by L. paracasei MONGB-2 appeared to be about 20% levels of the initial substrates concentration and this results were entirely lower than those of galactose and glucose showed about 60% of conversion. The apparent results showed that L. paracasei MONGB-2 could produce the lactic acid with glucose as well as galactose by the homofermentation through EMP pathway.

• Journal of Environmental Science International
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• v.12 no.1
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• pp.63-68
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• 2003

Effective alginate extraction from waste-brown seaweeds was studied. The waste-brown seaweeds almost consist of stems of seaweeds. Alginate could be obtained from the stems as well as leaves of seaweed. Ultrasonic vibration(47kHz) facilitated filtering step in the alginate extraction process. Among various alkalies for alginate extraction, $NaHCO_3$ was most appropriate concerning use of dealginates. The yield of alginate extraction using $NaHCO_3$ 2wt% solution was 19.3% at $60^{\circ}C$. The dealginates from $NaHCO_3$-extraction process have been found most suitable food for red-worms.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.122-127
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• 2007

Photosensitized extracts of 28 seaweed species were tested in vitro to examine the variation in their algicidal activities against the toxic microalga Cochlodinium polykrikoides. When both seaweed extracts and microalgae were exposed to UV and visible light, methanol extracts of Porphyra yezoensis showed 5.7- and 4.4-fold increasesin light-dependent algicidal activity, respectively. When only seaweed extracts were exposed to both UV (365 nm) and visible light (white lamp) at the same time, methanol extracts of Enteromorpha linza and Carpopeltis affinis showed 3.3- and 3.4-fold increases in algicidal activity, respectively. When UV-photosensitized extracts were left in the dark, the algicidal activity of Ecklonia cava increased 13-fold after 5 h. When visible light-photosensitized extracts were left in the dark, the algicidal activity of Monostroma nitidum increased by 3.3-fold in 1 h.

• Journal of Practical Agriculture & Fisheries Research
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• v.17 no.1
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• pp.45-56
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• 2015

The distribution of seaweed was examined in Jeonnam archipelago marine ranching area, the coastal of geumo-do, Yosu. Abundance and distribution of seaweed in dropping site of artificial reef were sampled at 6 station at October 2007. Seaweed community were investigated with quadrat method at line-transect by scientific SCUBA divers. as a result, 30 species in total, 4 green, 9 brown and 15 red seaweed were identified. Range of seaweed biomass in all sampling stations were about 1,600~4,000 g/m². At intertidal zone, appearance of individuals and dominance rate were showed higher than below the subtidal line and at depth from 4m to 6m, individuals, dominance rate and biomass were represented low level. characteristic of water in marine ranching area is turbidity and also compensation depth is low. For that reason, individuals of seaweed community were smaller from depth of 4 meters. Therefore, when equip the artificial reef for preparation of seaweed beds need consider that equipment periods(early spring; before releasing marine seaweed spore) and suitable water depth(3~6m).

• Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.145-150
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• 2012

An improved strain of the red seaweed Porphyra suborbiculata containing an increased amount of the essential amino acid L-lysine was obtained through mutation and analog enrichment. Mutagenesis using a 10% lethal dose of ultraviolet irradiation and an enrichment culture with the L-lysine analog aminoethyl-L-cysteine (AEC) was repeated to select the most productive strain using monospores of P. suborbiculata. The concentrations of AEC required to produce 50 and 100% inhibition of survival were 60 and 115 mM in the parent strain, and 72 and 135 mM in the selected AEC-resistant strain, respectively. The AEC-resistant strain, L130, produced 1.74-fold more lysine compared to its parent strain. Thus, mutagenesis with analog enrichment shows promise for selecting seaweed strains that can overproduce this essential amino acid.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.124-129
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• 2009

Antioxidant activities of the extract of red seaweed, Polysiphonia morrowii, were evaluated using several in vitro assay systems. Activity-guided fractionation revealed that the 90% MeOH fraction of the P. morrowii extract exhibited the highest antioxidant activity, and that this fraction had a high total phenolic content ($135.7{\pm}5.0\;mg$ gallic acid/g extract). Therefore, the antioxidant activities of the 90% MeOH fraction against 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical, reducing power, ferrous chelating, and hydrogen peroxide were investigated. The results revealed that the antioxidant activities of the 90% MeOH fraction were similar and/or superior to that of commercial antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, the ability of the 90% MeOH fraction to inhibit oxidative damage to DNA was assessed by measuring the conversion of the supercoiled pBR322 plasmid DNA to the open circular form. The 90% MeOH fraction was found to significantly protect this hydroxyl radical-induced DNA damage in a dose-dependent manner. Taken together, these findings suggest that the 90% MeOH fraction of P. morrowii extract and/or its constituents has the potential for use as a new bioresource of antioxidants.

• Journal of Microbiology and Biotechnology
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• v.30 no.12
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• pp.1912-1918
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• 2020

Hyper-thermal (HT) acid hydrolysis of red seaweed Gelidium amansii was performed using 12% (w/v) slurry and an acid mix concentration of 180 mM at 150℃ for 10 min. Enzymatic saccharification when using a combination of Celluclast 1.5 L and CTec2 at a dose of 16 U/ml led to the production of 12.0 g/l of reducing sugar with an efficiency of enzymatic saccharification of 13.2%. After the enzymatic saccharification, 2,3-butanediol (2,3-BD) fermentation was carried out using an engineered S. cerevisiae strain. The use of HT acid-hydrolyzed medium with 1.9 g/l of 5-hydroxymethylfurfural showed a reduction in the lag time from 48 to 24 h. The 2,3-BD concentration and yield coefficient at 72 h were 14.8 g/l and 0.30, respectively. Therefore, HT acid hydrolysis and the use of the engineered S. cerevisiae strain can enhance the overall 2,3-BD yields from G. amansii seaweed.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.