• Journal of Microbiology and Biotechnology
• /
• v.7 no.1
• /
• pp.1-7
• /
• 1997

The efficient manufacture of fermented dairy products on an industrial scale requires a supply of reliable starter cultures with properties suited to desired product specifications. These cultures must be backed by relevant research and development activities. This article describes the issues involved in establishing a centre to provide starter culture R & D for a group of independent cheese manufacturing companies, and discusses a strategic approach to the management of starter cultures.

• Journal of Industrial Technology
• /
• v.17
• /
• pp.175-182
• /
• 1997

Various types of electronic starter have been developed for the general fluorescent lamps with magnetic-type ballasts. However, the FL032/T8 fluorescent lamp requires higher voltage to discharge the lamp. The general starter with two-terminal is not suitable for the FL032/T8 slim-line type fluorescent for its higher discharge voltage. The suitable starter with three terminals have been studied for the FL032/T8 lamp in this paper. The developed starter have better characteristics in view points of the discharge voltage magnitude. We have proposed and designed the three terminals electronic starter. The proposed starter have been experimented and compaired with the other 2-terminal general starters. By the experimental results, we have concluded that the proposed starter is suitable to the FL032/T8 lamp.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
• /
• 1996.11a
• /
• pp.49-52
• /
• 1996

This paper reports the development of an electronic starter for fluorescent lamps, which is so smartly designed that can be used directly in existing installations. The key point of the design lies in the protection of lamp filaments by sufficient preheating and at the same time in the control of time constant for start-up circuit. The starter is consisted of three system parts: a rectifier pact, a switching part. and a gate control part. The characteristics of the developed electronic starter is compared with those of a conventional glow starter. As a result, blackening of lamps is almost reduced due to the stable and idealized start-up characteristics. And, furthermore, it is shown that its slaving time is shortened at about half the level of the conventional one and the starting power is also reduced.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1245-1252
• /
• 2003

A starter formulation was developed to substitute a baker's yeast with natural starter when manufacturing bread products. To develop an active starlet, starter was formulated varying with types of wheat flours, level of water contents and various nutrients. Activities of starter were investigated in terms of viable counts of microbes and change of pH and total titratible acidity Domestic wheat flours contain 100 times more number of lactic acid bacteria than yeast regardless of types of wheat flours. The more protein contents in wheat flours, the more stable microbes in starter. This was considered to be the result of buffering effect of wheat proteins. The optimum level of protein content to ensure the activity of starter was more than 12.0%. Optimum level of water content in active starter was 110% based on strong flour. The more water or the less water had the tendency of decreasing viable counts of microbes. Addition of salt and sucrose had increased the activity of starters. However oligosaccharides did not affect the activity of starter. The optimum concentrations of salt and sucrose were 1.0% and 5.0% respectively. Bread with the starter was higher scored than breads with yeast in terms of all the quality and sensory characteristics except their volumes. In conclusion, a starter formulated with strong flour 100%, water 110%, salt 1% and sucrose 5% was considered to have high potential as a substitute of yeast in making natural bread.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.7
• /
• pp.971-978
• /
• 2016

The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, ${\beta}$-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

• Food Science of Animal Resources
• /
• v.38 no.1
• /
• pp.189-202
• /
• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.9
• /
• pp.1404-1411
• /
• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• Proceedings of the Korean Society of Propulsion Engineers Conference
• /
• 2009.05a
• /
• pp.7-10
• /
• 2009

The development and evaluation of solid propellant were performed for the turbopump pyro starter, which start up the liquid propellant rocket engine for the Space Launch Vehicle (SLV). Requirements for the turbopump pyro starter propellant include the production of low flame temperature, low burning rate and nontoxic gas to protect the mechanical corrosion or air pollution. This study describes the development of the solid propellant composition which is based on PCP binder. DHG (Dihydroxy glyoxime), which has advantages of oxygen balance and ignition, was used as coolant. The mechanical properties and burning rate of the propellants were measured. Finally, static fired test was performed to prove the possibility of development.

• Journal of Institute of Control, Robotics and Systems
• /
• v.10 no.3
• /
• pp.286-293
• /
• 2004

This paper presents the result of a study on the starter control for a turbo generator. Because a starter in gear box type turbo-generator system is composed of gearbox and brush DC motor, it should be replaced with High Speed Generator(HSG)) in HSG type Turbo-generator. There-ore, it is necessary to design a new starting algorithm and starter. In gearbox type system, brush DC motor is rotated to the designed speed using low voltage-high current battery power. After brush DC motor speed is increased to several times by gearbox, gas turbine engine can be rotated to designed starting speed. If we implement a starter with High Speed Generator(HSG), it is necessary to drive high-speed generator to high-speed motor. High-speed generator with permanent magnet on rotor has a low leakage inductance fur driving high-speed rotation, and it is necessary high DC link voltage for inverter when High-speed generator is driven to high speed. This paper presents result of development of the boost converter for converting high voltage DC from low battery voltage and design of the inverter for controlling a high frequency current to be injected to motor winding. Also, we show performance of the designed starter by driving the turbo generator.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.14 no.1
• /
• pp.123-128
• /
• 2006

The proposed mathematical model of the starter-generator system incorporates the motor speed, battery voltage and the desired current to estimate the moment generation capabilities of the starter-generator and the actual current of the battery system. The fundamentals for this mathematical modeling are the simulated results of the experimental data. These pertinent data are used in establishing the governing equations for the determination of motor moments, actual battery currents and efficiencies of the system's operation at different loading characteristics and speed regions. The derived equations will be used into simulation programs to predict the fuel efficiency, vehicle characteristics of a hybrid electric vehicle equipped with a transmission starter-generator which will be developed.