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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Microbiology
Journal Basic Information
Journal DOI :
The Microbiological Society of Korea
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 1972
Volume 10, Issue 3 - Sep 1972
Volume 10, Issue 2 - Jun 1972
Volume 10, Issue 1 - Mar 1972
Selecting the target year
한국산 야생효모에 관한 연구 3
The Korean Journal of Microbiology, volume 10, issue 2, 1972, Pages 51~68
The aim of the sutdy is to collect a variety of wild yeasts from different regions in Korea and in different seasons and to account for the natural patterns of regional and seasonal variation that they display. From the specimens collected in this study, more useful strains are expected to be discovered, which can be cultivated and utilized fro industrial development. The study attempts to determine the degree to which utilizable yeasts can be applied in brewing, confectionary, baking, the manufacture of medicine, and as feed yeast. Such findings would contribute not only to the development of academic research, but would also be important in obtaining raw material that can be applied in our daily lives and in industrial development in response to the demands of the times.
-amylase and protease of ASP. oryzae from Column Chromatograph
The Korean Journal of Microbiology, volume 10, issue 2, 1972, Pages 69~72
The studies of neutral protease which was obtained by passing through Sephadex A-50 had been reported not long ago. Since that time the author also conducted the research to be investigated the physical properties of acid protease absorbed by Sephadex A-50. The results are summarized as follows : 1) Cultivating Aspergillus oryza SHW-131 on a wheat bran medium, the acid protease including neutral protease is very sensitive for temperature. 3) Activity of acid protease is very sensitive for temeprature. 3) This enzyme was proved, what is called, to be a sort of weak acid protease. It's optimum pH was lied in about 4.5. 4) A range of pH for stability is far more narrow than any other protease. 5) The acid protease is dropped by EDTA solution in its activity.
Studies on Production of Nucieic acid Drivatives by Microorganisms (I)
The Korean Journal of Microbiology, volume 10, issue 2, 1972, Pages 73~78
As the first step in the production of nucleic acid derivatives by microorganisms, adenineless mutants were derived from Brevibacterium ammoniagenes ATCC6872. A culture of Br. ammoniagenes was exposed to ultraviolet rays for 120 second and treated with diethylsulfate in phosphate buffer for 2 hours to reach the designed death rate. The yield of mutants induced was 0.28% by the ultraviolet irradiation and 0.66% by the diethylsulfate treatment. By the diethylsulfate treatment. By the treatment of penicillin G in a hypertonic minimal medium, the yield of mutants was increased from 0.28% to 0.54% and from 0.66% to 1.5%, respectively. Thus, in was demonstrated that diethylsulfate treatment was much more efficient than UV irradiation to induce adenineless mutants of the bacteria, and total strains of 120 adenineless mutants were obtained.
Studies on the Substitution of Raw Materials for Soy Sauce (II)
The Korean Journal of Microbiology, volume 10, issue 2, 1972, Pages 79~86
The possibility of substituting potato or sweet potato for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of Koji. Also optimum conditions of Koji making were determined. It was found that substitution of up to 30% (starch content) of wheat content (15% of the total bean and wheat content) with potato yielded good qulity of soy sauce. Use of more than 30% potato yielded a Koji of low enzymatic activity. This was attributed to the high moisture content of potato. It ws also found that substitution of up to 50% (starch content) of wheat content(25% of the total bean and wheat content) with sweet potato yieldede a good quality of soy sauce. But the taste was inferior to the control (the soy sauce which was made with 50% of bean and 50% of wheat).
The Role of useful yeasts in the soy sauce mash
The Korean Journal of Microbiology, volume 10, issue 2, 1972, Pages 87~92
In order to study on the pigment and protease of Serratia marcescens, the correlation between protease activity and pigment formation was investigated. The results are as follows ; 1) The protease activity exhibitied two pH optima 6.0 and 7.5, respectively. 2) The optimal temeprature of proteolytic activity was 45.deg.C. With these-results, it is suggested that the proteolytic enzymes of Serratia masrecescens is stable at neutral pH range and more active at the high temeprature than lthat of otehr proteolytic enzymes.